The Mediterranean Vegan

This cake can be found throughout the Mediterranean. In Greece and Turkey it is called revani. Another common Arabic name for it is basbousa. The base of this cake is semolina flour; and its variants include adding coconut, walnut, almonds, or pistachios. It is soaked in a sugar syrup and often served with tea. Serves 4-6 What you need: 2 cups semolina flour 1/2 cup sugar 1/2 cup margarine 3/4 cup soy milk 1 tsp baking soda almonds, walnuts, or pistachios 2 cups sugar 2 tbsp lemon juice 1 cup water 1/3 cup coconut flakes or chopped nuts Preheat the oven to 200 C (400 F). Lightly grease a small cake pan. Make the sauce first so that it is cool and ready to drizzle onto the cake. In a medium saucepan, add the sugar, lemon juice and water and bring to a boil. Then reduce to medium heat and simmer for 45 minutes or until the sugar sauce has thickened. In a mixing bowl, mix the semolina, sugar, and margarine until well incorporated. You may need to use your hands for this. Add the baking so...

This bread is eaten in Slovenia and is served primarily during holiday festivities and celebrations. My friend Rok passed the idea of making this along to me, and it turned out great! I decided to make it here in the States while visiting because the walnuts are cheaper. ;) Serves 6 slices What you need: 2 tbsp yeast (or two 1/4 oz packages) 1.5 cups soy milk (at room temperature) egg replacer equal to 4 eggs (I used ener-g) 3.5 cups flour 7 tbsp margarine 5 tbsp soy cream cheese 1.5 cups sugar 2.5 cups ground walnuts Preheat the oven to 350 F (175 C). In a large bowl, mix together the yeast and the soy milk and let sit for 5 minutes. Mix in the egg replacer and the flour and knead with your hands for a few minutes. Form the dough into a ball and let sit for 30 minutes until it doubles in size. Meanwhile, make the filling for the bread. Cream together the margarine, cream cheese, and sugar. Add the ground walnuts and mix well. When the bread has risen, flour a surface and roll out the ...

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 ...