The Mediterranean Vegan

This vegan casserole dish comes from the island of Mallorca, Spain. It is served in almost every restaurant, so if you are ever in the area you have a vegan staple available to you. The recipe calls for a lot of frying, so get make sure you have a lot of oil available before you begin to chop. Serves 4-6 What you need: 1 large eggplant(aubergine), sliced 1/2 inch thick widthwise 1 green bell pepper, chopped into 2-4 large chunks 1 red bell pepper, chopped into 2-4 large chunks 2 medium size potatoes, sliced 1/2 inch thick widthwise 1 medium size zucchini, sliced 1/2 inch thick lengthwise and then halved 1.5 cup tomato sauce (you can try this simple tomato sauce ) 1 tsp salt 1 tsp parsley 5 cups olive oil for frying Preheat the oven to 180 C (350 F). Fill a large pan with the five cups of olive oil and bring to high heat on a stove. Chop and slice all of your vegetables before frying. To decrease bitterness of the eggplant, salt lightly after slicing and strain in a colander for 30 minu...

Ensaimada is native to the island of Mallorca, Spain. It comes from the Arabic word saim which means pork lard, a main ingredient in the pastry. The sweet bread can be filled with caramelized pumpkin hair, chocolate, or topped with apricots. This is the most traditional version, plain with powdered sugar. Serves 2 medium ensaimadas What you need: 2 cups flour 9 grams yeast 1/2 tsp salt 1/2 cup sugar 1/2 cup water 1 tbsp vegetable oil 1 egg replacer 1/4 cup margarine Preheat the oven to 400 F (200 C). In a medium-size bowl, mix the water, yeast, sugar, salt, vegetable oil, and egg replacer (I used Ener-g). In a separate bowl, mix the flour and the margarine until fluffy. Add the wet ingredients to the dry, mixing well. When a dough forms, make into a ball with your hands and let sit (covered) for two hours. The dough should double in size. After two hours, flour a surface, separate the dough into two balls and begin forming the balls into long snake-shaped rolls. The length should be a ...