The Mediterranean Vegan

Gazpacho is a cold tomato soup from the region of Andalusia in the south of Spain, though it is consumed throughout the Spanish state. It is primarily served in the summer as a refreshing meal during hot months. Some people consume it with a spoon and others drink it from a cup. Many also add pieces of bread into the soup upon eating. Serves 4-5 What you need: 10-12 ripe tomatoes, peeled 1/2 cucumber, peeled 1/2 red bell pepper 2 cloves garlic 1/3 baguette bread (soaked in water) 1.5 tsp salt 1/2 cup olive oil Bring a large pot of water to boil. Add the whole tomatoes for 5 minutes and remove. This makes it very easy to peel the tomatoes. The skin will come right off. In a blender or food processor, add all of the ingredients and blend until smooth. After blending, you are going to need to run all of the gazpacho through a strainer (ideally a bouillon strainer). Get a big bowl or jar ready and strain all of the soup into the bowl. You can serve immediately but usually people like to re...

I tried this salad a few nights ago at the Casa Palestina here in Barcelona for a friend's birthday. It's incredibly easy to make and delicious! It is eaten in Palestine, Lebanon, and Syria and was created to make use of stale pita bread by frying it and combining it with seasonal vegetables. Serves 3-4 What you need: for the fattoush 2 cucumbers, peeled and sliced 1/2 onion, diced 1/2 red pepper, diced 2 tomatoes, diced 10 black olives, sliced 2 cups lettuce or spinach 1 tsp mint 2 tbsp parsley 1 tbsp olive oil 1 tsp salt 1/2 tsp pepper 1 tbsp lemon juice 2 pita breads for the hummus 2 1/2 cups cooked chickpeas/garbanzo beans 1.5 tbsp tahini 2 cloves garlic, peeled 1 cup water 1.5 tbsp olive oil 1 tsp lemon juice 1 tsp salt For the salad, you can choose to fry or toast the pita bread (I recommend frying). Cut or tear the pita bread into pieces and fry in olive oil for around 1-2 minutes or until crispy. Strain the pita pieces in a colander or on a paper towel to remove excess...