The Mediterranean Vegan

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.

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.