The Mediterranean Vegan

Zeytinyagli Mantarli Kuskonmaz is a Turkish salad consisting of asparagus and mushrooms. In this recipe, I added some leftover wild rice that I had. This works as a hot dish or a cold summer salad. Enjoy! Serves 2-3 What you need: 3 tbsp olive oil 10-12 mushrooms, sliced 1 bundle of asparagus, chopped 1 tsp salt 1/2 tsp pepper 3 tsp lemon zest or lemon juice 2 cups cooked rice (optional) In a large pan, heat the 3 tbsp olive oil on medium-high heat. Add the chopped mushrooms, asparagus, salt, pepper, and lemon zest and sauté for 10 minutes. If you are using rice, add the cooked rice and mix for another 3 minutes. Serve hot or cold.

These breakfast beans are part of the Egyptian Coptic Diet, which is primarily vegan. The name means "buried fava beans" and refers to its ancient method of cooking that involved burying a pot of water and beans under hot coals. Serves 2-3 What you need: 3 tbsp olive oil 3 cloves garlic, minced 3 cups cooked brown fava beans 1/2 tsp salt 1/2 tbsp lemon juice 2 tbsp fresh parsley 1 tomato, chopped In a pan on medium heat, fry the garlic in the olive oil until the garlic becomes golden. Add the cooked fava beans and begin mashing them with a large wooden spoon while cooking for 10 minutes. Add the salt, lemon juice, and parsley and cook for another minute or so. Top with more fresh parsley and chopped tomato and serve with bread.