The Mediterranean Vegan

Sicilian Caponata

2010-08-19T02:35:00.000-07:00

This eggplant/aubergine based dish has different varieties throughout Italy, most popular in the regions of Sicily, Naples, and Genoa. This recipe is for the vegan-friendly Sicilian Caponata. It can be served as an appetizer on top of bread, on pasta, or as a main dish.

Serves 3-4

What you need:

4 tbsp olive oil

2 eggplants/aubergines, chopped

1 large onion, diced

1 green bell pepper, deseeded and diced

6-8 plum tomatoes, diced

1 carrot, diced (optional)

2 tsp fresh basil or 1 tsp dried basil

1/2 cup green olives, chopped

1-2 tbsp capers

1 tsp dried oregano

1 tsp salt

1 tsp sugar

raisins (optional)

In a large pan, heat the olive oil. Add everything to the pot and simmer on medium heat for about an hour. Serve!

Spanish Croquetas

2010-07-18T05:27:00.000-07:00

You can order croquetas at pretty much every bar in Spain, though they are usually made of ham and cheese or fish. A vegetable variety is rare, but the most common types include mushroom, spinach, and eggplant/aubergine. This recipe is for spinach croquetas, but you can replace the spinach with whichever vegetable you fancy! Note: this recipe requires around 2 1/2 hours of refrigeration.

Makes 10 croquetas

What you need:

2 tbsp olive oil

3 tbsp margarine (or 2 tbsp more olive oil)

4 tablespoons flour

1.5 tsp salt

1.5 cups soy milk

2 cups fresh spinach or other vegetable

1 cup water

1 cup breadcrumbs

Spanish croquetas are made of béchamel sauce mixed with filling. So first you will need to make your béchamel. In a medium sized pan, add the olive oil and butter until hot. Add the flour and salt and mix until a smooth paste forms. Add the soy milk and whisk on medium heat until it thickens (around 15 minutes). Then add the spinach and cook for another 5-7 minutes. If using another vegetable, lightly cook it before adding into the béchamel. Put everything in a bowl and refrigerate for 2 hours. After you have refrigerated the batter, you can start forming the croquetas. With wet hands (the water will allow the breadcrumbs to stick to the croquetas), roll around 10-12 croquetas into log shapes around 7 cm long (3 inches). In a small tray, lay out the breadcrumbs and roll each croqueta into the breadcrumbs until it is covered. Refrigerate breaded croquetas for 30 minutes before frying. After you have refrigerated the breaded croquetas, add olive oil to a frying pan until its about 5 cm (2 inches) tall. The olive oil should be a bit smoky when it is ready. Add the croquetas and fry on each side for around 2 minutes or until the outside is crispy. Serve hot!

Andalusian Gazpacho

2010-07-17T07:52:00.000-07:00

Gazpacho is a cold tomato soup from the region of Andalusia in the south of Spain, though it is consumed throughout the Spanish state. It is primarily served in the summer as a refreshing meal during hot months. Some people consume it with a spoon and others drink it from a cup. Many also add pieces of bread into the soup upon eating.

Serves 4-5

What you need:

10-12 ripe tomatoes, peeled

1/2 cucumber, peeled

1/2 red bell pepper

2 cloves garlic

1/3 baguette bread (soaked in water)

1.5 tsp salt

1/2 cup olive oil

Bring a large pot of water to boil. Add the whole tomatoes for 5 minutes and remove. This makes it very easy to peel the tomatoes. The skin will come right off. In a blender or food processor, add all of the ingredients and blend until smooth. After blending, you are going to need to run all of the gazpacho through a strainer (ideally a bouillon strainer). Get a big bowl or jar ready and strain all of the soup into the bowl. You can serve immediately but usually people like to refrigerate it for a few hours before consuming.

Sicilian Broccoli Affogati

2010-07-14T13:02:00.000-07:00

Broccoli Affogati comes from the island of Siciliy in Italy. It means "drowned broccoli" because the broccoli is cooked in red wine. It can be served as a side dish or on top of pasta.

Serves 3-4

What you need:

3 tbsp olive oil

1 onion, sliced

3 cups broccoli, florets

1/3 cup black olives, sliced (optional)

1 cup water

1 cup red wine

1 tsp salt

In a pot on medium-high heat, heat the olive oil and add in the sliced onion. Cook until the onions are soft and add the broccoli. Stir for a few minutes and add the one cup water and salt. Cook, stirring the broccoli until the water evaporates and then add the wine. Stir for another 15 or until the broccoli reaches desired texture.

Pasta alla Norma

2010-06-24T06:00:00.000-07:00

Pasta alla norma is a traditional Sicilian dish, most popular in the city of Catania, Italy. There are various theories as to its name, meaning "standard or normal pasta" in English. One revolves around playwright Nino Catania Martoglio, who when referring to the quality of the dish and its ingredients, stated "è una norma!". I must give credit to my Italian friend Francesco for creating this recipe, though he refuses to claim it without the essential ingredient of ricotta cheese that is normally present in the dish.

Serves 5

What you need:

1/2 onion, diced

2 cloves garlic, minced

2 tbsp olive oil

2 eggplants/aubergines, sliced

10 tomatoes, diced

2 tsp salt

1/2 tsp pepper

fresh basil

1 box tubular pasta

Prepare the eggplants by slicing them and rubbing them with salt. Lay the slices flat between two cutting boards or plates and let sit for 20-30 minutes. Press down on the cutting board, squeezing any excess liquid out of the eggplants, and rinse. After rinsing, dice the eggplants in large chunks. In a large pan on medium heat, sauté the onion and garlic in olive oil for around 10 minutes or until the garlic is golden. Add the diced eggplants and cover, stirring occasionally, for 15-20 minutes. Then add the tomatoes, a few whole leaves of basil, and salt. Recover and cook for another 20 minutes, stirring occasionally. Meanwhile, cook the pasta according to package instructions. Strain the pasta and add it to the sauce, mixing well. Sprinkle fresh basil on top and serve.

Risi e Bisi

2010-06-22T12:51:00.000-07:00

Risi e bisi is a pea risotto from the Venetian region of Italy. The dish is traditionally prepared on April 25th, the feast day of Venice's patron saint, St. Mark.

Serves 4

What you need:

1 onion, diced

4 tbsp margarine

1 tbsp parsley

1.5 tsp salt

1/2 tsp pepper

2 cups fresh or frozen peas

1/2 cup white wine

2 cups short grain rice, dry

7 cups vegetable broth, hot

In a large pan on medium heat, melt 3 tbsp margarine and add the diced onion. Sauté for around 10 minutes or until the onions are translucent. Add the salt, pepper, spices, and peas and sauté for another 5 minutes. Pour the wine into the pan and stir for around 3 minutes. Add the dry rice and stir until it has soaked up all of the liquid. Add the broth, cup by cup, while continuously stirring for 20-25 minutes or until the rice is cooked. Add 1 tbsp of margarine after removing the risotto from heat and serve immediately.

Catalan Escalivada

2010-06-17T05:42:00.000-07:00

This is a very typical and easy Catalan dish. Escalivar in Catalan means to "cook in hot ashes" and refers to its traditional method of preparation, where it is grilled on an open fire. While this method is still in use, many people now make it in the oven. You can find escalivada in pretty much every bar and restaurant in Catalonia. It is usually served as a tapa on top of bread.

What you need:

Eggplants/Aubergines

Red bell peppers

Sweet onions

Tomatoes

Olive Oil

Salt

Preheat the oven to 500 F (260 C). Brush the whole vegetables with olive oil and set them on an oven tray. Place in oven for 35-40 minutes, turning twice while baking. The vegetables should be charred when you take them out. Let them cool and remove the skin and seeds of all the vegetables. Slice into strips, drizzle with a lot of olive oil and salt and serve.

Catalan Trinxat

2010-06-08T05:10:00.000-07:00

Trinxat, meaning "chopped and shredded" in Catalan, is a potato pancake fried in olive oil. This dish comes from the Pyrenees, where Catalans prepared it for cold winters.

Serves 3-4

What you need:

2 large potatoes, peeled and chopped

1/2 head of green cabbage, chopped

2 cloves garlic, minced

3 tbsp olive oil

1.5 tsp salt

In a large pot, boil the chopped potatoes and cabbage for 30 minutes. In a small pan, fry the minced garlic in 1 tbsp olive oil until lightly browned. Strain the potatoes and cabbage in a colander and place them in a large bowl. Mash the potatoes and cabbage with the garlic until smooth. Form the mashed potatoes into patties and fry in a non-stick pan in olive oil until browned on both sides.

Turkish Miroloto

2010-05-24T03:34:00.001-07:00

Miroloto is a mix between Italian polenta and old-fashioned skillet corn bread. This moist Turkish bread can be paired with vegetables or beans or eaten as a snack.

Serves 6-8

What you need:

4 cups corn flour

1/2 cup margarine or 1/4 cup oil

1 tsp salt

3 tsp baking powder

2 cups chopped greens (chard, spinach, cabbage)

1 onion, diced

2 1/2 - 3 cups water

2 tbsp olive oil

In a large bowl, mix the flour, baking powder, and salt. Add the margarine or oil and mix well. Add the water, onion, and greens and mix until a thick dough has formed. In a large pan or skillet, heat the 2 tbsp olive oil. Press the dough into the form of the pan and cover. Cook on low-medium heat for 30 minutes. Remove cover and cook for another 10 minutes.

Turkish Zeytinyagli Mantarli Kuskonmaz

2010-05-17T04:48:00.000-07:00

Zeytinyagli Mantarli Kuskonmaz is a Turkish salad consisting of asparagus and mushrooms. In this recipe, I added some leftover wild rice that I had. This works as a hot dish or a cold summer salad. Enjoy!

Serves 2-3

What you need:

3 tbsp olive oil

10-12 mushrooms, sliced

1 bundle of asparagus, chopped

1 tsp salt

1/2 tsp pepper

3 tsp lemon zest or lemon juice

2 cups cooked rice (optional)

In a large pan, heat the 3 tbsp olive oil on medium-high heat. Add the chopped mushrooms, asparagus, salt, pepper, and lemon zest and sauté for 10 minutes. If you are using rice, add the cooked rice and mix for another 3 minutes. Serve hot or cold.

Albanian Jani Me Fasule

2010-05-10T06:30:00.000-07:00

This thick white bean soup is a staple in Albania. It is also eaten in Greece. A similar version is served in Morocco called loubia. The combination of mint and chili pepper give it a fresh, spicy taste.

Serves 3-4

What you need:

2 cups dry white beans

3 cups vegetable broth

4 1/2 cups water

1 onion, diced

3 tbsp olive oil

3 tbsp tomato sauce

1/2 tbsp dried parsley

1/2 tbsp dried mint

1/2 tsp chili powder

1 tsp salt

In a large pot, bring the vegetable broth to a boil and add the 2 cups dry white beans. Cover and boil on medium heat for 20 minutes. Meanwhile, prepare the onion. In a pan, sauté the onion in the olive oil for 5 minutes. Add the tomato sauce and the spices and continue cooking for another 7-10 minutes. Add the onion mixture to the pot of beans along with 4 1/2 cups water. Cover and simmer on low heat for 2-2 1/2 hours. Sprinkle fresh parsley on top and serve.

Greek Bamies

2010-05-06T05:08:00.000-07:00

This is a very easy recipe consisting of okra and tomatoes. It is part of what Greeks call "ladera," which is basically the name for any vegetable cooked in olive oil. If you don't like okra, you can make this recipe with green beans as well.

Serves 3-4

What you need:

3 cups fresh okra, stems removed

5 tomatoes, diced

1 large onion, diced

1.5-2 tsp salt

1/2 tsp pepper

1/2 cup olive oil

In a large pan, sauté the onion in the olive oil for around 7 minutes on medium-high heat. Add the tomatoes and sauté for another 5 minutes. Add the okra and the spices, cover, and simmer (stirring occasionally) on low-medium heat for around 40 minutes.

Moroccan Chakchouka

2010-05-01T05:46:00.000-07:00

The blog has been lacking color lately, so I wanted to make something solely based on vegetables. I came across this traditional Moroccan dish called chakchouka, which is a fancy name for spicy tomatoes and bell peppers. It also exists in Tunisia, where they put fried eggs on top. This is usually served as a salad or a side with pita bread.

Serves 3-4

What you need:

4 green bell peppers

5 ripe tomatoes, diced

4 tbsp olive oil

5 cloves garlic

1/2- 1 red chili pepper

1 tsp paprika

1 1/2 tsp salt

2 tbsp lemon juice

1 tbsp parsley

Preheat the oven to 200 C (400 F). Put the bell peppers on a baking sheet and bake for 20 minutes or until the skin is lightly charred. Remove from oven and remove the skin (optional). Dice the roasted bell peppers and set aside. In a medium pan on medium heat, sauté the garlic and chili pepper in the olive oil until the garlic becomes golden. Add the chopped tomatoes and spices and sauté for 15 minutes. Then add the diced bell peppers and lemon juice and sauté for another 10 minutes. Serve hot or cold with pita bread or as a side.

Egyptian Baba Ghannoug

2010-05-01T05:35:00.000-07:00

Baba Ghannoug is served in many countries of the Mediterranean and under various names. In Turkey, it is known as patlican salatasi. In Greece, melitzanosalata. It is often served as a dip or salad and its base is roasted, pureed eggplant. This is the traditional Levantine variation but you can also add onion, mint, or other roasted vegetables.

Serves 3-4

What you need:

2 eggplants (aubergines)

1/2 cup tahini

2 tbsp vinegar

2 tbsp lemon juice

1 tsp salt

1/2 tsp pepper

2 cloves garlic

1 tbsp parsley

1 tbsp cumin

3 tbsp olive oil

Preheat the oven to 200 C (400 F). Put the whole eggplants on a baking sheet and bake for 45 minutes. Remove the eggplants, let cool, and peel off the skin. Then add all of the ingredients into a food processor or blender and blend until smooth. Serve with pita bread.

Greek Pastitsio

2010-04-29T05:59:00.001-07:00

The Greek version of the Italian lasanga, pastitsio consists of a creamy béchamel sauce, pasta, and traditionally, lamb meat. You can be creative here with the substitutions. I used tvp, but I can see a variety of things working with this dish (lentils, soy, seitan, mushroom).

Serves 4-6

What you need:

for the filling

3 tbsp margarine or olive oil

1 yellow onion, diced

2 cups texturized vegetable protein (tvp), dry

4 tbsp tomato paste

1/4 tsp cinnamon

1/2 tsp pepper

1 tsp salt

2 cups vegetable broth

1/2 cup red wine

1/4 cup bread crumbs

for the béchamel

3 tbsp margarine

4 tbsp flour

4 cups plain soy milk

pinch of salt

pinch of nutmeg

for the pasta

3 cups dry tubular pasta

1 tbsp olive oil

1/2 cup bread crumbs

Preheat the oven to 350 F (175 C). Bring pot of water to a boil, add 1 tbsp of olive oil, and cook pasta until al dente. Strain and set aside. In a large pan, melt the 3 tbsp butter on medium-high heat and add the chopped onion. Sauté for 10 minutes or until the onion is translucent. Add the tvp, tomato paste, and spices and mix in well. Add the vegetable broth and wine and cook for around 10 minutes or until the tvp has soaked up most of the liquid. Remove from heat and mix in the bread crumbs. In a medium size pot on medium heat, melt the 3 tbsp margarine. Then add the flour and mix in well until a paste forms. Add the soy milk and whisk until the sauce begins to boil (this will take a while). Add salt and nutmeg and remove from heat. Now you can begin assembling the pastitsio. On the bottom of a casserole dish, spread 1 tbsp margarine or oil. Sprinkle 2 tbsp of bread crumbs on top. Spread half of the pasta on top of the bread crumbs. Pour 1 cup of béchamel on the pasta layer. Then add all of the tvp mixture and spread smooth. Pour another cup of béchamel onto the tvp layer. Add the rest of the pasta and spread out evenly. Pour the rest of the béchamel onto the noodles and sprinkle with the remaining bread crumbs. Bake for 50 minutes and let cool for 10-15 minutes before serving.

the layers in order from bottom up:

margarine or olive oil

bread crumbs

pasta

béchamel

filling

béchamel

pasta

béchamel

bread crumbs

Siniyet Batata

2010-04-23T05:03:00.000-07:00

This casserole dish originates from Syria, Lebanon, and Palestine and is similar to a shepard's pie. Its name translates to "tray of potatoes." This dish traditionally contains meat, which I substituted here for lentils. Enjoy.

Serves 4-6

What you need:

1 cup breadcrumbs

2 tbsp parsley

2 tbsp margarine or olive oil

for the potato layer

3 large potatoes, peeled and chopped

2 cups plain soy milk

3 tbsp margarine or olive oil

1 tsp salt

for the rice layer

4 tbsp olive oil

1 onion, diced

1.5 cups dry lentils

1.5 cups dry white rice

6 cups vegetable broth

1/2 tsp cinnamon

1/2 tsp nutmeg

1.5 tsp salt

1/2 tsp pepper

1/2 cup pine nuts

Preheat the oven to 200 C (400 F). Lightly grease a large casserole dish. Sprinkle 1/2 cup of bread crumbs at the bottom of the casserole dish. In a large pot, bring water to a boil and add the potatoes. Boil for 20 minutes on medium heat and drain with a colander.

While the potatoes are boiling, start making the rice. Place the pine nuts in the oven for 5 minutes to roast them. In a large pan on medium heat, sauté the chopped onion in the 4 tbsp olive oil for 15 minutes or until the onion is translucent. Add the cinnamon, nutmeg, salt, and pepper and stir for another 2 minutes. Add the dry lentils and rice and mix in well. Add the 6 cups vegetable broth and cook, stirring occasionally, for 15 minutes. Add the roasted pine nuts and remove from heat. Taste the rice to make sure it is cooked. If not, add more broth if necessary and cook longer.

When the potatoes have finished, drain and mix in with soy milk, salt, and margarine. Spread half of the mashed potatoes on top of the bread crumbs in the casserole dish. Then add all of the rice. Spread the rest of the mashed potatoes on top of the rice. Spread the 2 tbsp margarine or olive oil onto the potatoes. Then sprinkle the parsley and 1/2 cup of bread crumbs.

Bake for 20 minutes. Let cool for 10 minutes and serve.

Palestinian Hareesa

2010-04-22T07:05:00.001-07:00

This cake can be found throughout the Mediterranean. In Greece and Turkey it is called revani. Another common Arabic name for it is basbousa. The base of this cake is semolina flour; and its variants include adding coconut, walnut, almonds, or pistachios. It is soaked in a sugar syrup and often served with tea.

Serves 4-6

What you need:

2 cups semolina flour

1/2 cup sugar

1/2 cup margarine

3/4 cup soy milk

1 tsp baking soda

almonds, walnuts, or pistachios

2 cups sugar

2 tbsp lemon juice

1 cup water

1/3 cup coconut flakes or chopped nuts

Preheat the oven to 200 C (400 F). Lightly grease a small cake pan. Make the sauce first so that it is cool and ready to drizzle onto the cake. In a medium saucepan, add the sugar, lemon juice and water and bring to a boil. Then reduce to medium heat and simmer for 45 minutes or until the sugar sauce has thickened. In a mixing bowl, mix the semolina, sugar, and margarine until well incorporated. You may need to use your hands for this. Add the baking soda to the soy milk and let sit for 5 minutes. Then add the soy milk to the flour mixture. It should be a thick dough after mixing. Press the dough into the cake pan. It should be about 1 inch thick before baked. Garnish with nuts and bake for 30 minutes or until slightly browned. Drizzle the cool sauce onto the hot cake so that it absorbs well. You can also sprinkle chopped nuts on top. Serve.

Moroccan Zaalouk

2010-04-22T04:48:00.000-07:00

This Moroccan salad can be served hot or cold and is usually paired as a dip with crisp breads. You can add lemon for a tangy flavor or red chili peppers for a spicy salad.

Serves 2-3

What you need:

1 large eggplant (aubergine), chopped

3-4 ripe tomatoes, chopped

5 cloves garlic, minced

1 tsp cumin

1 tsp paprika

1.5 tsp salt

4 tbsp olive oil

1/2 cup water

3 tbsp fresh parsley

3 tbsp fresh cilantro

In a large pan, bring the olive oil to medium heat. Add the garlic and sauté for 2 minutes. Add the tomatoes and sauté for another 3 minutes. Add the rest of the ingredients, mix well, and cover. Simmer for 20 minutes on medium heat. Remove cover and with a masher or strong fork, mash the zaalouk. Cook for another 10 minutes on medium heat. Serve with bread.

Libyan Kara'a

2010-03-25T06:10:00.000-07:00

This spicy pumpkin mash is full of flavor and very easy to make. It is served in Libya with flatbread.

Serves 2-3

What you need:

2 cups pumpkin, peeled and chopped

3 cloves garlic, minced

1 tsp cumin

1 red chili, chopped

1/2 tsp salt

2 tbsp olive oil

2 tbsp lemon juice

fresh black pepper

In a pot, boil the chopped pumpkin for 10 minutes or until soft. Meanwhile, sauté the garlic, cumin, salt, and chili in 1 tbsp olive oil on medium heat until the garlic has slightly browned. Strain the pumpkin and add to the pan with the garlic. Mash the pumpkin with a strong wooden spoon over medium heat. Mix in the fresh pepper, lemon juice, and 1 tbsp olive oil and serve while hot.

Levantine Mujaddara

2010-03-19T04:20:00.000-07:00

Mujaddara is a popular dish throughout Syria, Lebanon, Palestine, and Jordan. It can be made with groats, wheat or rice and its two variants include yellow mujaddara (red lentils) or brown mujaddara (green lentils).

Serves 4

What you need:

1 cup lentils, uncooked

6 cups water

1 1/2 cups white rice

1 tsp salt

1/4 tsp black pepper

1/2 tsp cumin

1/2 tsp five spice powder

6 tbsp vegetable oil

2 yellow onions, chopped

fresh parsley

In a deep pan, add the lentils and the water and bring to a boil. Simmer for around 20 minutes and then add the rice and the spices. Simmer for another 20 minutes. You may need to add more water depending on how fast it evaporates. Taste the rice while cooking and add more water if necessary. In a separate pan, fry the onions in the vegetable oil until the onion becomes brown. Serve the mujaddara and garnish with the fried onions and a pinch of fresh parsley.

Papas Arrugadas

2010-03-10T05:08:00.000-08:00

These "wrinkly potatoes" are from the Canary Islands, where they were originally cooked in sea water. They are served with both a cilantro green sauce and a spicy chili pepper sauce called mojo.

Serves 2

What you need:

for the potatoes

20 baby new potatoes

1/2 cup salt

for the red mojo

10 cloves garlic

1/4 cup wine vinegar

3 dried red chili peppers

1 cup olive oil

1/2 tsp cumin

1 tsp paprika

1 tsp salt

for the green mojo

10 cloves garlic

1/4 cup wine vinegar

1 cup olive oil

1/2 tsp cumin

1 tsp salt

1 cup fresh cilantro

In a large pot, bring water and 1/2 cup salt to a boil. Add the baby potatoes and simmer for 15-20 minutes. If the potatoes are not floating, add more salt to the water. Drain the potatoes, leaving about 1/4 cup of salt water in the pot. Sprinkle the potatoes with salt and shake around until the salt hardens on the potatoes. Turn off the heat, cover the potatoes with a kitchen towel and let sit for 5-7 minutes.

For the red and green mojo sauces, add all of the ingredients in a blender or food processor and blend until smooth. Pour the sauces on top of the potatoes or serve as a dipping sauce on the side.

Fattoush with Hummus

2010-02-24T08:39:00.000-08:00

I tried this salad a few nights ago at the Casa Palestina here in Barcelona for a friend's birthday. It's incredibly easy to make and delicious! It is eaten in Palestine, Lebanon, and Syria and was created to make use of stale pita bread by frying it and combining it with seasonal vegetables.

Serves 3-4

What you need:

for the fattoush

2 cucumbers, peeled and sliced

1/2 onion, diced

1/2 red pepper, diced

2 tomatoes, diced

10 black olives, sliced

2 cups lettuce or spinach

1 tsp mint

2 tbsp parsley

1 tbsp olive oil

1 tsp salt

1/2 tsp pepper

1 tbsp lemon juice

2 pita breads

for the hummus

2 1/2 cups cooked chickpeas/garbanzo beans

1.5 tbsp tahini

2 cloves garlic, peeled

1 cup water

1.5 tbsp olive oil

1 tsp lemon juice

1 tsp salt

For the salad, you can choose to fry or toast the pita bread (I recommend frying). Cut or tear the pita bread into pieces and fry in olive oil for around 1-2 minutes or until crispy. Strain the pita pieces in a colander or on a paper towel to remove excess oil. Mix all of the fattoush ingredients together and then mix in with the fried pita bread. For the hummus, put all of the ingredients in a blender or food processor and blend until a creamy paste forms. Add more salt or olive oil if necessary. Enjoy!

Pommes Boulangère

2010-02-17T04:49:00.000-08:00

These French potatoes, meaning "potatoes of the baker's wife," get their name from their historic method of preparation where the dish was assembled and then taken to the local bakery to be cooked in the baker's oven.

Serves 4-6

What you need:

6 tbsp margarine

7 medium potatoes, peeled and thinly sliced

2 onions, chopped

1 tsp thyme

1.5 tsp rosemary

2 tsp salt

1 tsp black pepper

1/2 cup vegetable broth

1/2 cup soy creamer or plain soy milk

Preheat the oven to 150 C (300 F). In a casserole dish, spread 3 tbsp of margarine across the bottom of the pan. Place one layer of potatoes on top of the margarine, followed by a layer of onion slices, and a sprinkle of salt, pepper, rosemary, and thyme. Repeat this process, layering the potatoes, onions, and spices until the top layer is just potatoes. Mix the vegetable broth and cream together and pour over the potatoes. Spread the last 3 tbsp of margarine on top of the last layer of potatoes. Bake for 1 hour and 20 minutes and serve.

Arroz con Leche

2010-02-14T06:43:00.000-08:00

I was inspired to make this after trying a very terrible version at a local vegan restaurant with my friend Ines. Unfortunately it was my first time trying this delicacy, so I didn't have much to compare it to. After making this recipe, I now know what real arroz con leche should taste like...and its amazing!

Serves 4

What you need:

1/2 cup white rice

4 cups soy milk

1 tsp cinnamon or 1 cinnamon stick

2 slices orange peel

1/4 - 1/2 cup sugar

1 tsp vanilla extract

In a small pot, add the soy milk, rice, cinnamon, and orange peel and bring to a boil. When it starts boiling, reduce to low-heat and simmer, stirring occasionally, for around 45 minutes. Add the sugar and vanilla and simmer for another 10-15 minutes. Top with more cinnamon and serve hot!

Spaghetti alla Puttanesca

2010-02-12T04:52:00.000-08:00

This spaghetti dish, meaning "whore's spaghetti" in Italian, consists of a salty, spicy tomato sauce that proves a nice variation from the traditional marinara. It is usually made with anchovies, but I omitted them for this recipe. Buon appetito!

Sauce serves 2

What you need:

3 tbsp olive oil

3 cloves garlic, minced

1 onion, diced

1-2 chili peppers, minced

1 tbsp capers

3-4 tbsp black olives, sliced

5 tomatoes, grated

1 tsp salt

1/2 tsp sugar

1/4 tsp black pepper

1 tsp fresh parsley

spaghetti noodles

In a saucepan on medium heat, sauté the onion and garlic in the olive oil for 10 minutes or until the garlic had just reached golden. Add the salt, pepper, sugar, diced chili peppers, olives, capers, and grated tomatoes and keep on medium heat for 15-20 minutes or until the sauce has thickened. Serve on spaghetti noodles and sprinkle fresh parsley on top.

Ful Medames

2010-02-08T05:26:00.000-08:00

These breakfast beans are part of the Egyptian Coptic Diet, which is primarily vegan. The name means "buried fava beans" and refers to its ancient method of cooking that involved burying a pot of water and beans under hot coals.

Serves 2-3

What you need:

3 tbsp olive oil

3 cloves garlic, minced

3 cups cooked brown fava beans

1/2 tsp salt

1/2 tbsp lemon juice

2 tbsp fresh parsley

1 tomato, chopped

In a pan on medium heat, fry the garlic in the olive oil until the garlic becomes golden. Add the cooked fava beans and begin mashing them with a large wooden spoon while cooking for 10 minutes. Add the salt, lemon juice, and parsley and cook for another minute or so. Top with more fresh parsley and chopped tomato and serve with bread.

Algerian Couscous

2010-02-06T08:24:00.001-08:00

A version of this recipe is made in Algeria, Morocco, and Tunisia, though it usually includes lamb or chicken. This is a vegetarian, simplified way of making this normally time-consuming meal. I made it with instant couscous, which may not be traditional but sure is faster!

Serves 3-4

What you need:

2 tbsp olive oil

1 onion, diced

2 cloves garlic, minced

1/4 tsp ginger

1/4 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp pepper

1/4 tsp turmeric

1/4 tsp cardamom

1/4 tsp cloves

1/4 tsp anise

1/2 tsp mint

1 tsp salt

2 carrots, peeled and chopped

1 large zucchini, chopped

1 parsnip, peeled and chopped

2 stalks celery, chopped

1 cup crushed tomatoes

1 1/2 cup cooked chickpeas/garbanzo beans

4 1/2 cups water

for the couscous

1 1/4 cups instant couscous

2 1/2 cups water

1 tsp salt

1 tbsp vegetable oil

1.5 tbsp margarine

In a large pan, sauté the onion, garlic, and spices in the 2 tbsp olive oil for 5 minutes on medium heat. Add the chopped vegetables and sauté for another 10 minutes. Add the crushed tomatoes, chickpeas, and 4 1/2 cups water and keep on high heat, stirring occasionally, for 30 minutes or until the sauce has thickened.

While the vegetables are cooking, make the couscous. In a pot, add the 2 1/2 cups water, vegetable oil, and salt. Bring the water to a boil and remove from heat. Add couscous to hot water and cover for 5 minutes. Return the couscous to high heat and stir in margarine for 3 minutes or until it has reached a dry, fluffy consistency.

Serve the vegetables and couscous separately or mix together.

Algerian Couscous

Nohutlu Pilav

2010-01-28T04:37:00.000-08:00

A common street food in Turkey, this chickpea pilaf is incredibly easy to make and only has three main ingredients!

Serves 4

What you need:

2 tbsp margarine

1 onion, diced

2 cups long-grain rice

4.5 cups vegetable broth, hot

2.5 cups cooked chickpeas (garbanzo beans)

1.5 tsp salt

1/2 tsp pepper

In a large pan on high heat, melt the 2 tbsp margarine. Add the diced onion and sauté for five minutes. Add the uncooked rice and stir for a little over a minute so that it is well coated with margarine. Pour the vegetable broth into the pan along with the salt and pepper and reduce to medium heat. Cook, stirring occasionally, for 15 minutes. Add the cooked chickpeas to the rice and cook for another 5 minutes or until all of the broth has been absorbed by the rice. You may need to raise the heat at the end if there is still liquid left in the rice. Serve immediately.

Sataraš

2010-01-25T02:08:00.000-08:00

Sataras is made in different ways throughout Eastern Europe. This is the Croatian variety of the dish. It can be served with rice, bread, or potatoes.

Serves 3-4

What you need:

1 large onion, diced

4 tbsp olive oil

1 tsp sugar

4 bell peppers (red and green), diced

5 medium tomatoes, diced

1 tsp salt

1/2 tsp pepper

1 tsp parsley

In a large pan on medium-high heat, sauté the onion in the olive oil for 3 minutes. Add the sugar and sauté for another 2 minutes. Add the diced bell peppers, stirring occasionally for 1o minutes. Add the diced tomatoes, salt, pepper, and parsley and sauté for another 12-15 minutes or until all of the juice from the vegetables has evaporated. Serve immediately.

Tombet

2010-01-22T04:46:00.000-08:00

This vegan casserole dish comes from the island of Mallorca, Spain. It is served in almost every restaurant, so if you are ever in the area you have a vegan staple available to you. The recipe calls for a lot of frying, so get make sure you have a lot of oil available before you begin to chop.

Serves 4-6

What you need:

1 large eggplant(aubergine), sliced 1/2 inch thick widthwise

1 green bell pepper, chopped into 2-4 large chunks

1 red bell pepper, chopped into 2-4 large chunks

2 medium size potatoes, sliced 1/2 inch thick widthwise

1 medium size zucchini, sliced 1/2 inch thick lengthwise and then halved

1.5 cup tomato sauce (you can try this simple tomato sauce)

1 tsp salt

1 tsp parsley

5 cups olive oil for frying

Preheat the oven to 180 C (350 F). Fill a large pan with the five cups of olive oil and bring to high heat on a stove. Chop and slice all of your vegetables before frying. To decrease bitterness of the eggplant, salt lightly after slicing and strain in a colander for 30 minutes before frying. Add the sliced potatoes to the oil and fry for 5 minutes or until tender. Remove the potatoes from the oil and set on a plate with paper towels to absorb excess oil. Do this again with the zucchini, frying for 5 minutes, removing, and setting on a plate with paper towels. Repeat this process with the peppers and the eggplant. You will need extra paper towels for the eggplant because it absorbs a lot of oil. After you have fried all of your vegetables, begin assembling the casserole. Place the potatoes at the bottom of a casserole dish. Layer the zucchini over the potatoes. Layer half the eggplant over the zucchini. Drizzle 1 cup of tomato sauce on top of zucchini along with 1/2 tsp of salt. Layer the green and red bell peppers on top of the tomato sauce. Layer the other half of the eggplant to the top layer. Add 1/2 cup tomato sauce and 1 tsp parsley onto the eggplant. Bake in the oven for 15 minutes.

To make things a little easier, here is the casserole order:

potatoes

zucchini

1/2 eggplant

tomato sauce

bell peppers

1/2 eggplant

tomato sauce

Potica

2010-01-13T13:31:00.000-08:00

This bread is eaten in Slovenia and is served primarily during holiday festivities and celebrations. My friend Rok passed the idea of making this along to me, and it turned out great! I decided to make it here in the States while visiting because the walnuts are cheaper. ;)

Serves 6 slices

What you need:

2 tbsp yeast (or two 1/4 oz packages)

1.5 cups soy milk (at room temperature)

egg replacer equal to 4 eggs (I used ener-g)

3.5 cups flour

7 tbsp margarine

5 tbsp soy cream cheese

1.5 cups sugar

2.5 cups ground walnuts

Preheat the oven to 350 F (175 C). In a large bowl, mix together the yeast and the soy milk and let sit for 5 minutes. Mix in the egg replacer and the flour and knead with your hands for a few minutes. Form the dough into a ball and let sit for 30 minutes until it doubles in size.

Meanwhile, make the filling for the bread. Cream together the margarine, cream cheese, and sugar. Add the ground walnuts and mix well.

When the bread has risen, flour a surface and roll out the dough into a large rectangle. Spread the walnut paste onto the rectangle and roll the dough up like a jelly roll. Put the dough into a greased pan (your choice here, everything from bundt cake to bread pans are used for this bread). Press the dough into the pan and bake for 1 hour until slightly brown.

Orecchiette alla Cima di Rapa

2010-01-07T18:35:00.000-08:00

Orecchiette alla Cima de Rapa is an Italian dish known for its acquired taste. It is made with the bitter vegetable broccoli rapini and sautéed with ear-shaped pasta and garlic. I made this with my friend Sarah Seals tonight while vacationing in the states.

Serves 3-4

What you need:

1 bundle of broccoli rapini

4 cloves garlic, minced

6 tbsp olive oil

16 oz/450 grams orecchiette pasta

1-2 tsp red pepper flakes

2 tsp salt

1 tsp pepper

2 tbsp olive oil

In this recipe you will steam, boil, and sauté... so be prepared. Other than the pain of using several pots and pans, this recipe is extremely simple. Cut the steams and florets of the broccoli rapini and discard the stalks. Steam the rapini until soft and bright green in a pot (around 10 minutes). Boil the pasta for 10-15 minutes or until it has reached al dente. In a large pan, sauté the minced garlic and red pepper in the 6 tbsp olive oil until the garlic is golden. Add the steamed rapini and sauté for another 3 minutes. Then add the cooked pasta, salt, and pepper and stir for another 7 minutes. Remove from heat and add the 2 tbsp fresh olive oil along with 2 tsp salt. Serve immediately.

Arròs al Forn

2009-12-16T04:09:00.000-08:00

Here is a recipe for the Valencian classic arròs al forn, which means "oven rice." Typically this is made with a variety of sausages and other meats, so this recipe leaves out the meat and substitutes the beef stock for vegetable broth.

Serves 3-4

What you need:

3.5 tbsp olive oil

1 onion, diced

2 cloves garlic, chopped down the middle once and with skin

2 tomatoes, 1 sliced and 1 grated

2 cups cooked chickpeas

1 tsp paprika

1 tsp salt

2 1/2 cups short-grain rice, uncooked

1 pinch saffron

5 1/2 cups vegetable broth, hot

1 potato, sliced 1/4 inch thick (.5 cm)

Preheat the oven to 200 C (400 F). Typically you would use a ceramic dish for this. You'll need a pan that can go on the stove-top as well as the oven. If you don't have one, first follow the instructions for the stove-top and then move the ingredients to an oven-safe pan.

In a large pan on medium-high heat, sauté the onion and garlic in 2 tbsp olive oil for 7 minutes. Add the grated tomato and chickpeas and sauté for another 5 minutes. Add the salt, saffron, paprika, and uncooked rice and stir for 1 minute. Add the vegetable broth and remove from heat.

In a smaller pan, sauté the sliced potatoes and tomato in 1.5 tbsp olive oil for around 7 minutes or until lightly browned. Place the slices on top of the rice mixture.

Place the rice in the oven and cook for 20 minutes.

Prassorizo

2009-12-14T05:38:00.000-08:00

The Greek dish prassorizo is the same concept as spanakorizo but with leeks.

Serves 3

What you need:

2 tbsp olive oil

1 onion, diced

3 leeks, chopped

2 carrots, chopped

2 tsp salt

1/2 tsp pepper

2 cups short-grain rice

5 1/2 cups water

In a large pan on medium-high heat, sauté the onion in the olive oil for five minutes. Add the leeks and carrots and sauté for another 15 minutes. Add the salt, pepper, and rice and stir for 1 minute. Add the water and let boil, stirring occasionally for around 18 minutes or until the rice is completely cooked with a creamy texture.

Ensaïmada

2009-12-13T09:11:00.000-08:00

Ensaimada is native to the island of Mallorca, Spain. It comes from the Arabic word saim which means pork lard, a main ingredient in the pastry. The sweet bread can be filled with caramelized pumpkin hair, chocolate, or topped with apricots. This is the most traditional version, plain with powdered sugar.

Serves 2 medium ensaimadas

What you need:

2 cups flour

9 grams yeast

1/2 tsp salt

1/2 cup sugar

1/2 cup water

1 tbsp vegetable oil

1 egg replacer

1/4 cup margarine

Preheat the oven to 400 F (200 C). In a medium-size bowl, mix the water, yeast, sugar, salt, vegetable oil, and egg replacer (I used Ener-g). In a separate bowl, mix the flour and the margarine until fluffy. Add the wet ingredients to the dry, mixing well. When a dough forms, make into a ball with your hands and let sit (covered) for two hours. The dough should double in size. After two hours, flour a surface, separate the dough into two balls and begin forming the balls into long snake-shaped rolls. The length should be a little over a foot (30 cm). Spiral the dough into a snail-shaped roll as the pictures shows. Place the ensaimadas on a cookie sheet lined with foil and let them sit for another hour to allow them to rise again. Baste the ensaimadas with melted margarine and place in the oven for 15-20 minutes (or until slightly browned). Top with powdered sugar and serve.

Yemista/Gemista

2009-12-09T04:42:00.000-08:00

This recipe comes from Greece. The word yemista/gemista means stuffed in Greek, and there are various combinations of vegetables used for this oven-baked dish. Yemista is often stuffed with minced meat and rice, but the vegetarian version is just as common. Kalí óreksi!

Serves 4-6 stuffed vegetables

What you need:

2 1/2 bell peppers

2 tomatoes

1/2 cup olive oil

2 cloves garlic, minced

1 onion, diced

1 1/2 cup mushrooms, sliced

1 1/2 cup spinach

1 tsp parsley

1 tsp oregano

2 tsp basil

1 cup water

2 cups short-grain rice

1 tsp salt

Preheat the oven to 180 C (350 F). Carefully remove the tops of two peppers and two tomatoes (or more depending on how many you make) using a sharp knife. Remove the seeds from the peppers and scoop out the insides of the tomatoes with a teaspoon. Put the tops of the vegetables and the insides of the tomatoes to the side. Chop up the other half of the bell pepper to use in the rice.

In a medium frying pan, sauté the onion and garlic in the 1/2 cup olive oil until the onions are translucent. Add the other half of diced bell pepper, mushrooms, and tomato insides. Sauté for another 7 minutes. Add the spinach, rice, 1 cup water, spices, and salt. Let boil, stirring occasionally, for another 5 minutes.

Fill the hollowed out peppers and tomatoes with the rice mixture 3/4 of the way full to allow room for the rice to expand when cooked. Place the tops of the vegetables back on and set stuffed vegetables in a baking pan. Drizzle the vegetables with olive oil and salt and bake for 1 1/2 hours.

Soparnik

2009-12-07T13:17:00.001-08:00

This bread comes from Croatia, where they make it on very large wooden boards over hot ashes and serve it to groups of people. It is a dish meant to share, so make sure you have some friends around when you make it.

Serves 3-4

What you need:

3 1/2 cups flour

1 tsp salt

1 tbsp olive oil

3 cups swiss chard, chopped

1/4 cup parsley, chopped

1 tsp salt

3 cloves garlic, diced

1 tbsp olive oil

Preheat the oven to 180° C (350° F). In a mixing bowl, mix the 3 1/2 cups flour with the 1 tsp salt. Add the water and olive oil slowly, mixing until a dough forms. Seperate the dough into two equal size balls. Chop the swiss chard and parsley and set aside. Flour a large surface and roll one of the balls of dough into a 10-inch diameter (25 cm) circle using a rolling pin (or a similar shaped object). Place dough on lightly oiled pizza sheet (or other baking sheet, you can change the shape of the bread depending on your baking sheet). Sprinkle the swiss chard, parsley, and salt on the rolled out layer of dough. Roll the remaining layer of dough out in the same way you did the base layer and drape over the chard. Press the sides of the two layers together so that the chard is completely covered. Bake in the oven for 30 minutes. Remove from oven, drizzle olive oil and garlic on top of the bread, and place back in oven for 10 more minutes. Remove from oven, cut, and serve while hot.

Patatas Bravas

2009-12-02T05:54:00.000-08:00

This recipe comes from Madrid, but patatas bravas can be found throughout Spain. They serve these fried potatoes with spicy tomato sauce at every bar and restaurant, and most vegetarians depend on this dish when there aren't any other veg options.

Serves 2-3

What you need:

for the brava sauce

1/2 onion, finely diced

1 clove garlic, minced

1 tbsp olive oil

2 dried cayenne peppers

1 tsp paprika

pinch of saffron

2 cups crushed tomatoes, canned

1 tsp sugar

1 tbsp flour

1 tbsp water

1 tsp vinegar

salt

for the allioli

8 cloves garlic

1 cup olive oil

salt

for the potatoes

2 potatoes, peeled and chopped

olive oil

salt

Fill a pot with water and bring to a boil. Peel and chop potatoes and add to boiling water for around 7 minutes. This tenderizes the potatoes before frying them.

In a saucepan on medium heat, fry the garlic and onion in 1 tbsp of olive oil until the onions are translucent. Stir in the crushed cayenne pepper, paprika, and saffron. Add the 2 cups crushed tomatoes and 1 tsp of sugar. Let cook without stirring for five minutes. Mix the 1 tbsp flour with 1 tbsp water separately, then add it to the sauce. Let cook for 15 more minutes, stirring occasionally. The sauce should be a thick. Traditionally, you would now but the sauce in a blender or food processor to make it smooth, but I chose to leave it chunky. Your choice.

In a blender or food processor, add the 8 cloves garlic and 1 tsp salt. Slowly drizzle the oil into the blender until a creamy paste forms. Add more oil if necessary.

After you have boiled the potatoes for 7 minutes, drain them in a colander. Fill a large pan with olive oil (so it rises about 2 inches) on medium heat. Fry the potatoes in the olive oil until golden. Place potatoes on a plate covered with paper towels and add salt to potatoes.

In some parts of Spain, they mix the allioli and brava sauce (recommended) but in other parts they leave them separate. You can put the sauce on top of the potatoes or have it on the side. Enjoy.

Risotto alla Zucca

2009-11-28T12:18:00.000-08:00

I needed something to do with my leftover pumpkin from "thanksgiving," so I made traditional risotto alla zucca. Risotto is a popular dish in Northern Italy, and there are several different ways to make it. You can also use butternut squash or another winter squash if you don't want to get a pumpkin.

Serves 2-3

What you need:

2.5 tbsp margarine

1 onion, diced

1/2 cup white wine

2 cups cooked pumpkin, chopped (boiled or baked)

2 cups short-grain white rice

5 cups vegetable broth

1 tsp salt

pinch of nutmeg

In a deep pan, melt 1.5 tbsp margarine and add in diced onions. Sauté onions until clear and add dry rice to pan. Mix the rice in until the butter is absorbed into the grain. Now add the 1/2 cup white wine to the pan and stir until completely absorbed by the rice. Mix in the 2 cups pumpkin and 2 cups vegetable broth. Set a timer for 17 minutes. Stir until the broth has soaked into the rice. Keep adding vegetable broth, cup by cup, waiting for the broth to absorb and then adding another cup...while continuously stirring the risotto. When the timer goes off, you should have a creamy rice. Taste a grain to make sure its al dente, remove from heat, and add salt, nutmeg, and 1 tbsp margarine. Serve immediately.

Croatian Grašak

2009-11-25T05:21:00.000-08:00

This recipe for creamy peas is very simple and full of flavor. The word grasak means peas, and there is really little else in this dish. I hope you like peas; I know my friend Sarah Seals will love this.

Serves 4 (as a side)

What you need:

1 tbsp margarine

1 tbsp flour

1.5 cup water

4 cups fresh or frozen peas

1.5 tsp salt

2 tsp parsley

1 tsp thyme

pinch of pepper

In a medium-size pan on medium heat, melt the margarine and then add in the flour. Mix the flour in well and then add the water. Stir to form a creamy paste and when it begins to boil add the peas and spices. Keep on low-medium heat for 30 minutes, stirring occasionally.

Soupe au Pistou

2009-11-23T12:33:00.000-08:00

This hearty soup from France's Provence region is made of summer vegetables, beans, potatoes, and pasta. It is topped off with the French pistou sauce, similiar to the Italian pesto but without the pine nuts. Though it is a summer food in France, I find it to be a perfect meal on a cold winter night.

What you need:

4 tbsp olive oil

1 onion, chopped

2 carrots, peeled and chopped

2 potatoes, peeled and chopped

2 leeks, chopped

2 cups green beans, chopped

1 zucchini, chopped

2 cups white beans, cooked or canned (without juice)

4 tomatoes, chopped

7 cups water

4 tsp salt

1 tsp pepper

for the pistou sauce

1 cup packed fresh basil

4 cloves garlic

1/2 tsp salt

4 tbsp olive oil

In a large pot, sauté the onions, leeks, carrots, and potatoes in olive oil for 10 minutes or until slightly soft (but not brown). Add the green beans and zucchini and sauté for another 7 minutes. Add the salt, pepper, and water and cook until the broth begins to boil. Add the white beans and tomatoes and cook for another 15-20 minutes. Add the pasta and cook for another 10 minutes. Taste the pasta and potatoes to make sure they are done. Sprinkle with more salt or pepper if necessary.

While the soup is cooking you can make the pistou sauce. In a blender or food processor, add all ingredients and blend.

When the soup is ready, serve with a dollop of pistou sauce on top and enjoy.

Lasagne alla Bolognese

2009-11-19T07:42:00.000-08:00

This is a recipe for authentic Italian lasagne alla bolognese that uses tvp instead of meat for the tomato sauce. Most Italians will tell you the key ingredient to lasagne is béchamel, and the soy version of the creamy sauce is just as good!

Serves 4

What you need:

for the bolognese sauce:

4 tbsp olive oil

1 large yellow onion, diced

3 carrots, peeled and finely diced

4 stalks celery, finely diced

2 cups texturized vegetable protein (tvp), optional

1 cup white wine

3 cups vegetable stock

800g canned crushed tomatoes

salt and pepper

for the béchamel sauce:

3 1/4 cups plain soy milk

6 tbsp margarine

1/4 cup flour

1.5 tsp salt

pinch of nutmeg

for the noodles:

around 15 dry lasagne noodles (for a med. casserole dish)

In a large pan, fry the onions, celery, and carrots in the 4 tbsp olive oil for 20 minutes. Mix in the two cups dry tvp and stir for another few minutes. Add the wine, stirring the vegetables until it has evaporated. Do the same with the vegetable broth, adding cup by cup until it has evaporated as well. Add the crushed tomatoes and spices and simmer for 2 hours on low heat.

Meanwhile, start making the béchamel sauce. Melt the 6 tbsp butter in a saucepan on medium heat. When the butter has melted, stir in the flour quickly with a spoon for two minutes. Remove pan from heat and add the soy milk. Return the pan on medium heat and start whisking the soy milk until the sauce begins to boil and thickens (time varies for this). When the sauce has thickened, remove from heat and set aside. Add salt and a pinch of nutmeg and stir in.

In a pot, fill with water and bring to a boil. Cook the lasagne noodles until al dente and set aside. Now to begin assembling the lasagne.

Fill the bottom of a casserole dish with 1 tbsp olive oil and a scoop of béchamel sauce. Place the lasagne noodles on top. Spread another scoop of béchamel sauce on top of the noodles and place a scoop of bolognese sauce on top of that. Continue in this order of noodle, béchamel, bolognese until you have a top layer of just noodles. Save one last scoop of béchamel sauce to spread over the top layer of noodles.

Bake the lasagne at 175 celsius (350 f) for 40 minutes. Let sit 10 minutes before serving.

Ratatouille Niçoise

2009-11-18T01:36:00.000-08:00

There are several debated methods for this French staple ratatouille. Here is a simple recipe for the dish. It can be served with rice, bread, or pasta. My friend Adrianna and I made it with whole wheat pasta.

Serves 4

What you need:

1 eggplant, diced

1 zucchini, diced

1 onion, diced

4 cloves garlic, diced

2 carrots, diced

1 bell pepper, diced

5 tomatoes, diced

3 tsp salt

1 tsp sugar

1 tsp pepper

1 tsp basil

1 tsp marjoram

2 tbsp olive oil

In a large pan, sauté onions and garlic in 2 tbsp olive oil until soft (around 15 minutes). Add in tomatoes and stir occasionally for another 7 minutes. Add all other vegetables and spices and cover, stirring occasionally for around 30 until all vegetables are cooked thoroughly. Remove lid and let cook for another 1o minutes until the sauce thickens. Add more salt and pepper if necessary and enjoy as a side or sauce.

Extremaduran Migas

2009-11-16T04:18:00.000-08:00

Migas are a typical dish throughout all of Spain. Each region has a different way of making it. The region of Extremadura had the most veg-friendly version, so I decided to go with that. Instead of chorizo, which is a key ingredient to migas, I used mushrooms. The recipe is perfect if you have some stale bread laying around that you don't want to throw out.

Serves 2

What you need:

1 baguette (preferably stale)

2 cups mushrooms, sliced (I recommend a darker mushroom)

3 cloves garlic (cut in half lengthwise, with skin left on)

1/2 red pepper, diced

1/2 green pepper, diced

6 tbsp olive oil

1.5 tsp salt

pepper

Break the baguette into a few pieces and place in a large bowl. Fill the bowl with water until it rises just above the bread and let sit. The water will soak into the bread within a few minutes.

In a large skillet, sauté the peppers, garlic, mushrooms, and 1/2 tsp salt in 3 tbsp olive oil until lightly brown (around 15 minutes). Move the vegetables onto a plate.

Strain the bread in a colander and press all the water out of the bread with your hands. Place the bread in a the skillet with 3 tbsp olive oil and 1 tsp salt and fry until brown and crumbly (15-20 minutes). Add the vegetables back into the skillet and mix in with bread for about 3 minutes. Add salt and pepper to your liking and serve immediately.

Valencian Fideuà

2009-11-07T06:30:00.000-08:00

This Valencian plato is eaten all over Spain. It is a variation on the Spanish paella, using noodles instead of rice.

Serves 3

What you need:

1 red bell pepper, diced

1 zucchini, diced

1 tomato, shredded

15 mushrooms, sliced

3 tbsp olive oil

other vegetables (optional)

1 (7 oz) package short vermicelli noodles

5 cups vegetable broth

2 tsp salt

1/2 tsp pepper

1 tsp parsley

1 pinch saffron

In a paella pan (or similar shaped pan), sauté the peppers, zucchini, and mushrooms in the olive oil for 20 minutes. Add the shredded tomato and sauté for another five minutes. Stir in the salt, pepper, and parsley. Add the dry noodles to the pan and mix in for 1-2 minutes. Add the 5 cups vegetable broth and 1 pinch saffron. Make sure the broth rises slightly above your other ingredients. Leave on medium heat for 17 minutes without stirring. Take the fideuà off heat and let sit for 5 minutes. Taste and add salt if necessary. Your fideuà is ready!

Panellets

2009-11-04T13:31:00.000-08:00

Panellets are a Catalan sweet meaning "little bread." They start popping up in bakeries for All Saint's Day and continue to be eaten throughout the winter in Catalonia. Here is a vegan version for those of us who are tired of looking at them through the bakery window.

Makes 15 panellets

What you need:

1 sweet potato

1 cup sugar

1 cup ground almonds

1/2 lemon zest

variations:

candied (glacé) cherries

espresso powder

pine nuts

coconut flakes

Boil the sweet potato until very soft and drain in a colander. In a large bowl, mash the sweet potato until a creamy paste forms. Mix in the crushed almonds, sugar, and lemon zest until well incorporated. This is your base dough for the different variations of panellets. Preheat the oven to 250 degrees celsius (500 fahrenheit) and roll out foil onto a cookie sheet (or coat lightly with oil).

For the cherry version: Roll dough into small balls and press onto cookie sheet. Press the middle of the balls lightly with your thumb to create space for the cherries. Push the cherries into the indentions.

For the pine nut and coconut versions: Pour pine nuts (or coconut) onto a plate. Roll the dough into small balls and roll the balls around in the pine nuts (or coconut flakes) until completely covered.

For the coffee version: Mix espresso powder into the dough (taste dough to determine how much you'd like). Form the dough into log shapes.

Bake panellets for 25 minutes or until lightly browned. They are said to be better a day or two after baking.

Kushari

2009-11-04T12:28:00.000-08:00

Kushari is one of the most popular dishes in Egypt and happens to be vegan! Enjoy.

Serves 2-3

What you need:

1 cup white rice, cooked

1 cup pasta (any kind), cooked

1 cup lentils, cooked or canned

1/2 cup chickpeas/garbanzo beans (optional)

2 cups tomato sauce (with or without vegetables)

1 tsp red pepper flakes

1/2 onion, diced

1 tbsp margarine

salt

pepper

Make the rice, pasta, and lentils according to the package instructions. Meanwhile, make the simple tomato sauce. Add the red pepper flakes to the tomato sauce while cooking. Add diced onion and margarine to a small pan and fry until caramelized (around 25-20 minutes). Mix the rice, pasta, and lentils together. Top with the tomato sauce and caramelized onions. Add salt and pepper to your liking. You're done!

Spanakorizo

2009-11-03T13:19:00.000-08:00

Spanakorizo is a Greek rice dish made with onions, spinach, olive oil, and lemon juice. In this version I added garlic, mushrooms, and dill.

Serves 3

What you need:

1 yellow onion, diced

2 cloves garlic, diced

8-10 white mushrooms, sliced

5 cups fresh spinach

1/2 tsp dill

1/3 cup olive oil

1 1/2 cup basmati rice

6 cups water

2 tbsp lemon juice

salt

pepper

In a deep pan, sauté the onion and garlic in the olive oil until transparent (15-20 min). Add the mushrooms, spinach, and dill and sauté for another 7 minutes until the spinach is wilted. Add the rice along with the water. Stir occasionally on medium heat for 15-20 minutes or until rice is cooked. Add the lemon juice, salt, and pepper and stir. Let sit for 10 minutes before serving.

Vegetable Empanadas

2009-10-25T08:05:00.001-07:00

The word empanada comes from the Spanish and Portuguese word empanar, meaning to wrap in bread. Traditionally these pastries are stuffed with tomatoes, garlic, and meat or fish. I substituted the meat for tofu and vegetables for this recipe. You can also try it with vegetable protein (tvp) for a more authentic texture.

Serves 6

What you need:

for the filling

1/2 onion, diced

2 cloves garlic, minced

1 bell pepper, diced

1/2 zucchini, diced

10-12 mushrooms, sliced

1 package tofu, crumbled

1 tsp parsley

1 tsp salt

1.2 tsp pepper

2 cups crushed tomatoes

2 tsp sugar

1.5 tbsp olive oil

for the dough

3 cups flour

1/2 tsp salt

1.5 sticks margarine

1 egg replacer

4-5 tbsp water

for frying

2-3 cups olive oil

In a medium-size pan, sauté the onions and garlic in olive oil until clear and golden. Add the diced bell pepper, zucchini, mushrooms, and tofu and sauté for another 10-15 minutes. Add the spices and crushed tomatoes and simmer for 15 minutes or until the sauce thickens. Add the sugar and simmer for 5 more minutes. Set filling aside to make the dough.

In a mixing bowl, mix the flour and salt until combined. Mix in the butter, egg replacer, and water until a thick dough forms. Roll the dough into a ball and let cool in the fridge for 30 minutes. Divide the dough into 6 small balls and roll into thin disks with a rolling pin or cup. Fill the disks with 3-4 tbsp filling, fold over and press the dough together firmly. Crimp the edges with a fork (but careful not to pierce the empanada).

In a deep saucepan, heat the 2-3 cups olive oil on medium heat until hot. Put the empanadas, one by one, into the hot oil and flip once to cook both sides. Each side takes about 2 minutes to cook. Here is a good tutorial on how to fry empanadas.

Serve immediately.

A Simple Tomato Sauce

2009-10-18T06:52:00.001-07:00

After numerous attempts at making the perfect tomato sauce, and with the help of a friend, I finally have a recipe that never fails. Enjoy.

What you need:

1/2 yellow onion, diced

2 cloves garlic, diced

1 1/2 tbsp olive oil

28 oz can crushed tomatoes

1/2 large zucchini, diced (optional)

1 shredded carrot (optional)

2 tsp sugar

1 tsp salt

oregano

parsley

In a medium size pan on medium heat, sauté onions and garlic for 15-20 minutes or until onions are clear and golden. If using zucchini and carrot, add to pan and sauté until soft (around 7 minutes). Add a pinch of oregano and parsley to the vegetables and stir. Add the can of crushed tomatoes and 1 tsp of salt. Let the sauce simmer for 30 minutes on medium heat, stirring occasionally. During the last 5 minutes, add the sugar. The longer you cook tomato sauce, the thicker it will become. If its not as thick as you like after 30 minutes, give it another 10 minutes for the perfect tomato sauce.

Pets de Monja

2009-10-17T04:55:00.000-07:00

This typical Catalan cookie was invented by an Italian pastry chef in Barcelona who gave it the name "petto di monca" (nun's breasts), in reference to the cookie's shape. The name has since changed to pets de monja, in Catalan meaning nun's farts. Despite its name, these nut cookies are a common snack enjoyed throughout Catalonia.

Makes 8-10 small cookies

What you need:

1/2 cup margarine

3 tbsp sugar

1 cup flour

1/2 cup finely ground nuts (walnuts, hazelnuts, almonds)

Preheat your oven to 175 °C (350°F)

In a bowl, mix together the 1/2 cup margarine and 3 tbsp sugar until creamy. Slowly add the flour and nut mixture until a dough forms. Form the dough into small balls with a point at the top (your choice, the tradition is in it's shape) and place on a lightly greased cookie sheet. Bake for 10-15 minutes. Sprinkle powdered sugar after baking for extra sweetness.

Espinacs a La Catalana

2009-10-16T06:29:00.000-07:00

This bittersweet spinach dish comes from Catalonia, the northeastern region of Spain.

Serves 1-2

What you need:

300g Spinach (1 package)

1 head of garlic, diced

1/2 cup raisins

1/2 cup pine nuts

1 tbsp olive oil

In a large pot, fill with water and bring to boil.

While waiting for the water to boil, sauté garlic, 1/2 cup of raisins and 1/2 cup of pine nuts in 1tbsp of olive oil until the raisins have puffed up a bit and the pine nuts are browned.

When the water starts to boil, add the fresh spinach to the water until slightly wilted. Drain the spinach in a colander and run cold water over it. Press the spinach to drain all the water out and add to the pan with raisins,garlic, and pine nuts. Sauté until the spinach is hot and serve.

Patlicanli Pilav

2009-10-14T13:57:00.000-07:00

Patlicanli Pilav is a common dish in Turkey and is cooked similar to the Spanish food paella.

Serves 3

What you need:

1 large eggplant

2 medium tomatoes

1/2 yellow onion

2 tbsp olive oil

1 cup dry basmati rice

3 1/2 cups vegetable broth

1 tsp parsley

1/2 tsp fresh mint

salt

pepper

Cut the eggplant into bite size cubes and sprinkle them with salt to remove the bitter taste. Let the eggplant sit in a colander for 15 minutes to drain out.

While waiting for the eggplant, dice the onion and tomatoes.

In a large skillet on medium heat, sauté the eggplant in 1 tbsp of olive oil for around 10-15 minutes (or until brown and soft). Remove from skillet and set aside.

In the same skillet, sauté the onion in 1 tbsp of olive oil until golden. Add the diced tomatoes and sauté for another five minutes. Add the eggplant back into the pan. Sprinkle in the 1 tsp of parsley, 1/2 teaspoon mint, 1 tsp salt, and 1/2 tsp pepper.

After stirring in the spices, add the 1 cup of uncooked basmati rice to the mixture. Stir the rice around to get it well integrated into the vegetables. Add the 3 1/2 cups vegetable broth and simmer on medium heat for 30-35 minutes or until the rice is cooked. You may need to add more broth depending on how hot your burner is. If you see that the broth is disappearing too quick, top it off with a little more broth and let cook.

Pa amb Tomàquet

2009-10-12T13:22:00.000-07:00

Pa amb tomàquet is one of the most simple foods in Catalan cuisine (and in my opinion, one of the best!)

What you need:

Bakery Bread, sliced

Ripe Tomatoes

Olive Oil

Garlic (optional)

Salt

Preparation:

There are a few variations when making pa tomàquet. Some people make this dish by toasting the bread. The other option is whether or not to use garlic. Usually it comes down to how much effort one wants to put into making this easy appetizer. I recommend both!

To make this traditional Catalan dish, toast the bread to your liking. Cut the clove of garlic in half and rub it's midsection onto the bread. Then, cut the tomato in half and rub it onto the bread until it is coated red. Last, drip some olive oil and sprinkle a bit of salt onto the bread and serve!

While many people add sausage or meats to their pa tomàquet, roasted red pepper and roasted eggplant/aubergine (called escalivada) are also a common addition to this oh so simple tapa.