The Mediterranean Vegan

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 c hakchouka, 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 ...

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.

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 minu...