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February 2016

Tsipras’ decision to call snap elections is a calculated maneuver

Any wonder why the left faction of Syriza split from the party?

Greek Prime Minister Alexis Tsipras’ decision to call snap elections is a calculated maneuver aimed at establishing a new political framework for pushing through deeply unpopular austerity measures.

In the hours after Tsipras announced that he was resigning and calling the new elections, statements from European officials make clear that the decision was carried out under the direction of Greece’s European Union (EU) creditors. Tsipras’ Syriza party is expecting to be able to win the elections held next month and to form a new government, perhaps with one or another pro-austerity coalition partner.

Minimalist Baker Chickpea Shawarma Sandwich



  • 1 15-ounce (425 g) can chickpeas, rinsed, drained and patted dry
  • 1 Tbsp (15 ml) grape seed or avocado oil
  • 1 tsp each cumin and garlic powder
  • 1/2 tsp each sea salt, black pepper, and smoked (or regular) paprika
  • 1/4 tsp each ground coriander and cinnamon


  • 1/4 cup (60 g) hummus (or tahini*)
  • juice of 1/2 lemon (~1 Tbsp)
  • 3/4 – 1 tsp dried dill (or sub 2-3 tsp fresh)
  • 3 cloves garlic, minced
  • 2-3 Tbsp (30-45 ml) water or unsweetened almond milk to thin
  • optional: Sea salt to taste (I didn’t need any)[/list]


  • optional: Vegan pita or flatbread
  • Sliced tomato
  • Sliced red onion
  • Romaine lettuce or fresh parsley, chopped
  • optional: Chili garlic sauce (I like this one)[/list]


  1. Preheat oven to 400 degrees F and line a large baking sheet with foil or parchment paper.
  2. In a small mixing bowl toss rinsed and dried chickpeas with oil and spices and spread on baking sheet. Bake for 25 minutes, or until slightly crispy and golden brown. Once slightly cooled, sample and adjust seasonings as desired (I added a bit more sea salt, cumin and garlic powder for extra flavor).
  3. While the chickpeas are roasting, prepare your sauce by adding hummus, lemon juice, dill and garlic to a mixing bowl and whisking to combine. Add enough water or almond milk to thin so it’s pourable (~2-3 Tbsp).
  4. Taste and adjust seasonings as needed. Add more garlic for more zing, salt for savoriness, lemon juice for freshness, and dill for a more intense herb flavor. I found mine didn’t need anything else.
  5. To serve, warm pitas or flatbread in the microwave for 15 -30 seconds (or the still warm oven for 1 minute) and top with desired amount of chickpeas, sauce, and vegetables of choice.
  6. Best when fresh, though leftover chickpeas and sauce will keep well stored separately in the refrigerator for 3-4 days.


If you don’t have hummus, tahini will make a great base substitution for the sauce – just adjust the seasonings to accommodate the lack of flavor tahini provides.


Crap I’m Listening To: Mixpat – Deep House 146

Deep House 146 by MIXPAT on

So far, Feeling U (Sonny Fodera & Yasmin) is a standout track. So, so good.

1. Moshic, Joe Elbaz – Feed My Soul (Original Mix)
2. Thomas Schwartz & Fausto Fanizza – Dawn To Dusk (Meramek Remix)
3. Claptone – The Only Thing (Tube & Berger Remix)
4. Tuneon – Every Sound (Original Mix)
5. Saison – Do You
6. Sonny Fodera ft. Yasmin – Feeling U (Deep Mix)
7. Soul Minority, Nathalie Claude – Always There (Norty Cotto Classic Mix)
8. Sandy Dae – Losing Myself (Mark Lower Remix)
9. Alternative Kasual & Cahio feat. Diana Alencar – Wicked Game (Moe Turk Remix)
10. Gene Farris – Time (Original Mix)
11. Thee Cool Cats – Finna Walk (Sharam Jey Edit)
12. Andre Butano, Pablo Inzunza – Ataraxia (Original)
13. Riva Starr – Raw Feel (Original Mix)
14. Green Velvet, Patrick Topping – When Is Now (Original Mix)
15. Alex Hook Feat Shyam – Walk Into The Night (Original Mix)
16. Arcade 82 – Everyday (Original mix)
17. Deeperise Ft. Anything But Monday – Crush (Mahmut Orhan Remix)
18. Oxen Butcher feat. Nick Tart – Emergency (Original Mix)
19. De Hofnar x Goodluck – Back In The Day (Original Mix)
20. Dura, Oziriz – Riders On The Storm (The Deep Storm House Mix)


Creamy Vegan Lemon Bars

Author: Minimalist Baker

Recipe type: Dessert
Cuisine: Vegan, Gluten Free
Serves: 9



  • 1 cup (120 g) raw cashews
  • 1 cup (240 g) coconut cream* (the hardened portion at the top of full fat coconut milk)
  • 2 Tbsp (14 g) arrowroot or cornstarch
  • 1/2 cup (120 ml) lemon juice (~2 large lemons)
  • 1 heaping Tbsp (4 g) lemon zest (~1 large lemon)
  • Pinch sea salt
  • 1/4 cup (60 ml) maple syrup, plus more to taste
  • optional: 2 Tbsp (14 g) organic powdered sugar, for topping
  • 1 cup (90 g) gluten free oats
  • 1 cup (112 g) almonds
  • 1/4 tsp sea salt
  • 2 Tbsp (24 g) coconut sugar
  • 1 Tbsp (15 ml) maple syrup
  • 4-5 Tbsp (60-75 g) coconut oil, melted
  1. Add raw cashews to a mixing bowl and cover with boiling hot water. Let rest for 1 hour (uncovered), then drain thoroughly.
  2. In the meantime, preheat oven to 350 degrees F (176 C) and line an 8×8 inch baking dish with parchment paper.
  3. Add oats, almonds, sea salt, and coconut sugar to a high speed blender and mix on high until a fine meal is achieved.
  4. Transfer to a medium mixing bowl and add maple syrup and melted coconut oil, starting with 4 Tbsp (60 g) and adding more if it’s too dry. Stir with a spoon to combine until a loose dough is formed. You should be able to squeeze the mixture between two fingers and form a dough instead of it crumbling. If too dry, add a bit more melted coconut oil.
  5. Transfer mixture to parchment-lined baking sheet and spread evenly. Then place parchment paper on top and use a flat-bottomed object, such as a drinking glass, to press down firmly until it’s evenly distributed and well packed.
  6. Bake for 15 minutes, then increase heat to 375 F (190 C) and bake for 5-8 minutes more, or until the edges are golden brown and there is some browning on the surface. Remove from oven to cool slightly, then reduce oven heat to 350 degrees F (176 C).
  7. Once cashews are soaked and drained, add to a high speed blender with coconut cream, arrowroot starch, lemon juice, lemon zest, sea salt, and maple syrup. Mix on high until very creamy and smooth.
  8. Taste and adjust flavor as needed. I added a bit more lemon zest and maple syrup. It should be very lemony, and not overly sweet.
  9. Pour filling over the pre-baked crust and spread into an even layer. Tap on counter to remove any air bubbles.
  10. Bake for 20-23 minutes or until the edges look very slightly dry and the center appears “giggly” but not liquidy.
  11. Let rest for 10 minutes, then transfer to refrigerator to let cool completely (uncovered) – at least 4 hours, preferably overnight.
  12. To serve, slice and sift with powdered sugar (optional). Store leftovers in the refrigerator, covered, up to 4 days, though best within the first 2 days.
  • If you open your can of coconut milk or cream and the cream is not separated from the liquid, that’s ok! Just try and tip out as much of the rich, firm white part and leave the liquid behind. It’s not crucial that it’s entirely cream. But the more cream, the richer the bars will be!
  • Nutrition information is a rough estimate for 1 of 9 bars without organic powdered sugar.
  • Crust adapted from my Peanut Butter and Jelly Snack Bars.
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