The Mediterranean Vegan

These French potatoes, meaning "potatoes of the baker's wife," get their name from their historic method of preparation where the dish was assembled and then taken to the local bakery to be cooked in the baker's oven. Serves 4-6 What you need: 6 tbsp margarine 7 medium potatoes, peeled and thinly sliced 2 onions, chopped 1 tsp thyme 1.5 tsp rosemary 2 tsp salt 1 tsp black pepper 1/2 cup vegetable broth 1/2 cup soy creamer or plain soy milk Preheat the oven to 150 C (300 F). In a casserole dish, spread 3 tbsp of margarine across the bottom of the pan. Place one layer of potatoes on top of the margarine, followed by a layer of onion slices, and a sprinkle of salt, pepper, rosemary, and thyme. Repeat this process, layering the potatoes, onions, and spices until the top layer is just potatoes. Mix the vegetable broth and cream together and pour over the potatoes. Spread the last 3 tbsp of margarine on top of the last layer of potatoes. Bake for 1 hour and 20 minutes and s...

This hearty soup from France's Provence region is made of summer vegetables, beans, potatoes, and pasta. It is topped off with the French pistou sauce, similiar to the Italian pesto but without the pine nuts. Though it is a summer food in France, I find it to be a perfect meal on a cold winter night. What you need: 4 tbsp olive oil 1 onion, chopped 2 carrots, peeled and chopped 2 potatoes, peeled and chopped 2 leeks, chopped 2 cups green beans, chopped 1 zucchini, chopped 2 cups white beans, cooked or canned (without juice) 4 tomatoes, chopped 7 cups water 4 tsp salt 1 tsp pepper for the pistou sauce 1 cup packed fresh basil 4 cloves garlic 1/2 tsp salt 4 tbsp olive oil In a large pot, sauté the onions, leeks, carrots, and potatoes in olive oil for 10 minutes or until slightly soft (but not brown). Add the green beans and zucchini and sauté for another 7 minutes. Add the salt, pepper, and water and cook until the broth begins to boil. Add the white beans and tomatoes and cook for ...

There are several debated methods for this French staple ratatouille. Here is a simple recipe for the dish. It can be served with rice, bread, or pasta. My friend Adrianna and I made it with whole wheat pasta. Serves 4 What you need: 1 eggplant, diced 1 zucchini, diced 1 onion, diced 4 cloves garlic, diced 2 carrots, diced 1 bell pepper, diced 5 tomatoes, diced 3 tsp salt 1 tsp sugar 1 tsp pepper 1 tsp basil 1 tsp marjoram 2 tbsp olive oil In a large pan, sauté onions and garlic in 2 tbsp olive oil until soft (around 15 minutes). Add in tomatoes and stir occasionally for another 7 minutes. Add all other vegetables and spices and cover, stirring occasionally for around 30 until all vegetables are cooked thoroughly. Remove lid and let cook for another 1o minutes until the sauce thickens. Add more salt and pepper if necessary and enjoy as a side or sauce.