The Mediterranean Vegan

Here is a recipe for the Valencian classic arròs al forn, which means "oven rice." Typically this is made with a variety of sausages and other meats, so this recipe leaves out the meat and substitutes the beef stock for vegetable broth. Serves 3-4 What you need: 3.5 tbsp olive oil 1 onion, diced 2 cloves garlic, chopped down the middle once and with skin 2 tomatoes, 1 sliced and 1 grated 2 cups cooked chickpeas 1 tsp paprika 1 tsp salt 2 1/2 cups short-grain rice, uncooked 1 pinch saffron 5 1/2 cups vegetable broth, hot 1 potato, sliced 1/4 inch thick (.5 cm) Preheat the oven to 200 C (400 F). Typically you would use a ceramic dish for this. You'll need a pan that can go on the stove-top as well as the oven. If you don't have one, first follow the instructions for the stove-top and then move the ingredients to an oven-safe pan. In a large pan on medium-high heat, sauté the onion and garlic in 2 tbsp olive oil for 7 minutes. Add the grated tomato and chickpeas and saut...

This Valencian plato is eaten all over Spain. It is a variation on the Spanish paella , using noodles instead of rice. Serves 3 What you need: 1 red bell pepper, diced 1 zucchini, diced 1 tomato, shredded 15 mushrooms, sliced 3 tbsp olive oil other vegetables (optional) 1 (7 oz) package short vermicelli noodles 5 cups vegetable broth 2 tsp salt 1/2 tsp pepper 1 tsp parsley 1 pinch saffron In a paella pan (or similar shaped pan), sauté the peppers, zucchini, and mushrooms in the olive oil for 20 minutes. Add the shredded tomato and sauté for another five minutes. Stir in the salt, pepper, and parsley. Add the dry noodles to the pan and mix in for 1-2 minutes. Add the 5 cups vegetable broth and 1 pinch saffron. Make sure the broth rises slightly above your other ingredients. Leave on medium heat for 17 minutes without stirring. Take the fideuà off heat and let sit for 5 minutes. Taste and add salt if necessary. Your fideuà is ready!