The Mediterranean Vegan

Broccoli Affogati comes from the island of Siciliy in Italy. It means "drowned broccoli" because the broccoli is cooked in red wine. It can be served as a side dish or on top of pasta. Serves 3-4 What you need: 3 tbsp olive oil 1 onion, sliced 3 cups broccoli, florets 1/3 cup black olives, sliced (optional) 1 cup water 1 cup red wine 1 tsp salt In a pot on medium-high heat, heat the olive oil and add in the sliced onion. Cook until the onions are soft and add the broccoli. Stir for a few minutes and add the one cup water and salt. Cook, stirring the broccoli until the water evaporates and then add the wine. Stir for another 15 or until the broccoli reaches desired texture.

This is a very easy recipe consisting of okra and tomatoes. It is part of what Greeks call "ladera," which is basically the name for any vegetable cooked in olive oil. If you don't like okra, you can make this recipe with green beans as well. Serves 3-4 What you need: 3 cups fresh okra, stems removed 5 tomatoes, diced 1 large onion, diced 1.5-2 tsp salt 1/2 tsp pepper 1/2 cup olive oil In a large pan, sauté the onion in the olive oil for around 7 minutes on medium-high heat. Add the tomatoes and sauté for another 5 minutes. Add the okra and the spices, cover, and simmer (stirring occasionally) on low-medium heat for around 40 minutes.

This hearty soup from France's Provence region is made of summer vegetables, beans, potatoes, and pasta. It is topped off with the French pistou sauce, similiar to the Italian pesto but without the pine nuts. Though it is a summer food in France, I find it to be a perfect meal on a cold winter night. What you need: 4 tbsp olive oil 1 onion, chopped 2 carrots, peeled and chopped 2 potatoes, peeled and chopped 2 leeks, chopped 2 cups green beans, chopped 1 zucchini, chopped 2 cups white beans, cooked or canned (without juice) 4 tomatoes, chopped 7 cups water 4 tsp salt 1 tsp pepper for the pistou sauce 1 cup packed fresh basil 4 cloves garlic 1/2 tsp salt 4 tbsp olive oil In a large pot, sauté the onions, leeks, carrots, and potatoes in olive oil for 10 minutes or until slightly soft (but not brown). Add the green beans and zucchini and sauté for another 7 minutes. Add the salt, pepper, and water and cook until the broth begins to boil. Add the white beans and tomatoes and cook for ...