So much Greek food is naturally vegan that most people don’t even realize how much of their diet is plant-based. That’s a truism about life around the Greek table. In this episode, I explore the fast-growing vegan trends in Athens, honing in on the transformation of meat-based Greek classics to plant-based alternatives! I welcome the country’s best-known vegan chef, Nikos Gaitanos, into my Athens kitchen, where he shares some of his vegan secrets. The results are all natural and delightful: Vegan Moussaka, Vegan Galaktoboureko and even a vegan version – totally natural – of the Greek egg-lemon comfort dish Yiouvarlakia, traditionally a Rice-Meatball Soup. Hint, hint: mushrooms and avocados are involved. As for the Greek wines we pair with these great dishes, a Greek red, particularly a Xinomavro from Naoussa, goes well with the Vegan Moussaka; and a rosé, specifically a blend of Moscofilero and Agiorghitiko, pairs perfectly with the vegan giouvarlakia.