The Mediterranean Vegan

Miroloto is a mix between Italian polenta and old-fashioned skillet corn bread. This moist Turkish bread can be paired with vegetables or beans or eaten as a snack. Serves 6-8 What you need: 4 cups corn flour 1/2 cup margarine or 1/4 cup oil 1 tsp salt 3 tsp baking powder 2 cups chopped greens (chard, spinach, cabbage) 1 onion, diced 2 1/2 - 3 cups water 2 tbsp olive oil In a large bowl, mix the flour, baking powder, and salt. Add the margarine or oil and mix well. Add the water, onion, and greens and mix until a thick dough has formed. In a large pan or skillet, heat the 2 tbsp olive oil. Press the dough into the form of the pan and cover. Cook on low-medium heat for 30 minutes. Remove cover and cook for another 10 minutes.

This bread comes from Croatia, where they make it on very large wooden boards over hot ashes and serve it to groups of people. It is a dish meant to share, so make sure you have some friends around when you make it. Serves 3-4 What you need: 3 1/2 cups flour 1 tsp salt 1 tbsp olive oil 3 cups swiss chard, chopped 1/4 cup parsley, chopped 1 tsp salt 3 cloves garlic, diced 1 tbsp olive oil Preheat the oven to 180 ° C (350 ° F). In a mixing bowl, mix the 3 1/2 cups flour with the 1 tsp salt. Add the water and olive oil slowly, mixing until a dough forms. Seperate the dough into two equal size balls. Chop the swiss chard and parsley and set aside. Flour a large surface and roll one of the balls of dough into a 10-inch diameter (25 cm) circle using a rolling pin (or a similar shaped object). Place dough on lightly oiled pizza sheet (or other baking sheet, you can change the shape of the bread depending on your baking sheet). Sprinkle the swiss chard, parsley, and salt on the rolled out la...