The Mediterranean Vegan

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.

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 ...

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 ...

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 la...

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 ...

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 .