The Mediterranean Vegan

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 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...

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.