The Mediterranean Vegan

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.

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 ...