The Mediterranean Vegan

					07/03/2010                                    The Mediterranean Vegan
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  2. 24. 2010                                                                R ECI P ES

  Fattoush with Hummus                                                       Fattoush with Hummus
  I tried this salad a few nights ago at the Casa Palestina here in
  Barcelona for a friend's birthday. It's incredibly easy to make and
  delicious! It is eaten in Palestine, Lebanon, and Syria and was created
  to make use of stale pita bread by frying it and combining it with
                                                                             Pommes Boulangère
  seasonal vegetables.




                                                                             Arroz con Leche




                                                                             Spaghetti alla Puttanesca




                                                                             Ful Medames




  Serves 3-4
                                                                             Algerian Couscous

  What you need:


mediterraneanvegan.blogspot.com/                                                                                1/13
07/03/2010                                                  The Mediterranean Vegan
  for the fattoush
  2 cucumbers, peeled and sliced                                                               Nohutlu Pilav
  1/2 onion, diced
  1/2 red pepper, diced
  2 tomatoes, diced
  10 black olives, sliced
                                                                                               Sataraš
  2 cups lettuce or spinach
  1 tsp mint
  2 tbsp parsley
  1 tbsp olive oil
  1 tsp salt                                                                                   Tombet
  1/2 tsp pepper
  1 tbsp lemon juice
  2 pita breads
                                                                                               Potica
  for the hummus
  2 1/2 cups cooked chickpeas/garbanzo beans
  1.5 tbsp tahini
  2 cloves garlic, peeled
                                                                                               Orecchiette alla Cima di Rapa
  1 cup water
  1.5 tbsp olive oil
  1 tsp lemon juice
  1 tsp salt
                                                                                               Arròs al Forn
  For the salad, you can choose to fry or toast the pita bread (I
  recommend frying). Cut or tear the pita bread into pieces and fry in
  olive oil for around 1-2 minutes or until crispy. Strain the pita pieces in
  a colander or on a paper towel to remove excess oil. Mix all of the
                                                                                               Prassorizo
  fattoush ingredients together and then mix in with the fried pita bread.
  For the hummus, put all of the ingredients in a blender or food
  processor and blend until a creamy paste forms. Add more salt or olive
  oil if necessary. Enjoy!
                                                                                               Ensaïmada
   1 C O M M ENT S
  T A G S : C UCUM B ER , FA T T O US H, HUM M US , LEB A NES E, LEB A NO N, P A LES T I NE,
  P A LES T I NI A N, S A LA D




                                                                                               Yemista/Gemista
  2. 17. 2010

  Pommes Boulangère
  These French potatoes, meaning "potatoes of the baker's wife," get
  their name from their historic method of preparation where the dish was
                                                                                               Soparnik
  assembled and then taken to the local bakery to be cooked in the
  baker's oven.



                                                                                               Patatas Bravas
mediterraneanvegan.blogspot.com/                                                                                               2/13
07/03/2010                                                      The Mediterranean Vegan




                                                                                                  Risotto alla Zucca




                                                                                                  Croatian Grašak




  Serves 4-6
                                                                                                  Soupe au Pistou

  What you need:


  6 tbsp margarine
  7 medium potatoes, peeled and thinly sliced                                                     Lasagne alla Bolognese
  2 onions, chopped
  1 tsp thyme
  1.5 tsp rosemary
  2 tsp salt
                                                                                                  Ratatouille Niçoise
  1 tsp black pepper
  1/2 cup vegetable broth
  1/2 cup soy creamer or plain soy milk


  Preheat the oven to 150 C (300 F). In a casserole dish, spread 3 tbsp                           Extremaduran Migas
  of margarine across the bottom of the pan. Place one layer of potatoes
  on top of the margarine, followed by a layer of onion slices, and a
  sprinkle of salt, pepper, rosemary, and thyme. Repeat this process,
  layering the potatoes, onions, and spices until the top layer is just                           Valencian Fideuà
  potatoes. Mix the vegetable broth and cream together and pour over
  the potatoes. Spread the last 3 tbsp of margarine on top of the last
  layer of potatoes. Bake for 1 hour and 20 minutes and serve.
   0 C O M M ENT S
  T A G S : B A K ER ' S W I FE P O T A T O ES , CA S S ER O LE, CR EA M , FR A NC E, FR ENC H,
                                                                                                  Panellets
  P O M M ES B O ULA NG ÈR E, P O T A T O ES




  2. 14. 2010

  Arroz con Leche
  I was inspired to make this after trying a very terrible version at a local                     SEARCH B LO G

  vegan restaurant with my friend Ines. Unfortunately it was my first time                                                     Search
  trying this delicacy, so I didn't have much to compare it to. After
                                                                                                                     pow ered by
  making this recipe, I now know what real arroz con leche should taste
  like...and its amazing!
mediterraneanvegan.blogspot.com/                                                                                                        3/13
07/03/2010                                                     The Mediterranean Vegan

                                                                                                    T W I T T ER UP DA T ES

                                                                                                        New recipe! Palestinian Salad! http
                                                                                                        ago
                                                                                                        @beekodamico Hey hey! I just saw




  Serves 4


  What you need:


  1/2 cup white rice
  4 cups soy milk
  1 tsp cinnamon or 1 cinnamon stick
  2 slices orange peel
  1/4 - 1/2 cup sugar
  1 tsp vanilla extract


  In a small pot, add the soy milk, rice, cinnamon, and orange peel and
  bring to a boil. When it starts boiling, reduce to low-heat and simmer,
  stirring occasionally, for around 45 minutes. Add the sugar and vanilla
  and simmer for another 10-15 minutes. Top with more cinnamon and
  serve hot!
   0 C O M M ENT S
  T A G S : A R R O Z CO N LECHE, C I NNA M O N, DES S ER T , P O S T R E, R I CE, R I CE W I T H
  M I LK , S O Y M I LK , S P A I N, S P A NI S H




  2. 12. 2010

  Spaghetti alla Puttanesca
  This spaghetti dish, meaning "whore's spaghetti" in Italian, consists of
  a salty, spicy tomato sauce that proves a nice variation from the
  traditional marinara. It is usually made with anchovies, but I omitted
  them for this recipe. Buon appetito!




mediterraneanvegan.blogspot.com/                                                                                                         4/13
07/03/2010                                                            The Mediterranean Vegan




  Sauce serves 2


  What you need:


  3 tbsp olive oil
  3 cloves garlic, minced
  1 onion, diced
  1-2 chili peppers, minced
  1 tbsp capers
  3-4 tbsp black olives, sliced
  5 tomatoes, grated
  1 tsp salt
  1/2 tsp sugar
  1/4 tsp black pepper
  1 tsp fresh parsley
  spaghetti noodles


  In a saucepan on medium heat, sauté the onion and garlic in the olive
  oil for 10 minutes or until the garlic had just reached golden. Add the
  salt, pepper, sugar, diced chili peppers, olives, capers, and grated
  tomatoes and keep on medium heat for 15-20 minutes or until the
  sauce has thickened. Serve on spaghetti noodles and sprinkle fresh
  parsley on top.
   0 C O M M ENT S
  T A G S : C A P ER S , I T A LI A N, I T A LY, O LI V ES , P A S T A , S P A G HET T I , S P A G HET T I
  A LLA P UT T A NES CA , S UG O A LLA P UT A NES CA , T O M A T O S A UC E




  2. 08. 2010

  Ful Medames
  These breakfast beans are part of the Egyptian Coptic Diet, which is
  primarily vegan. The name means "buried fava beans" and refers to its
  ancient method of cooking that involved burying a pot of water and

mediterraneanvegan.blogspot.com/                                                                             5/13
07/03/2010                                                      The Mediterranean Vegan
  beans under hot coals.




  Serves 2-3


  What you need:


  3 tbsp olive oil
  3 cloves garlic, minced
  3 cups cooked brown fava beans
  1/2 tsp salt
  1/2 tbsp lemon juice
  2 tbsp fresh parsley
  1 tomato, chopped


  In a pan on medium heat, fry the garlic in the olive oil until the garlic
  becomes golden. Add the cooked fava beans and begin mashing them
  with a large wooden spoon while cooking for 10 minutes. Add the salt,
  lemon juice, and parsley and cook for another minute or so. Top with
  more fresh parsley and chopped tomato and serve with bread.
   0 C O M M ENT S
  T A G S : B EA NS , C O P T I C DI ET , EG YP T , EG YP T I A N, FA V A B EA NS , FO UL
  M EDA M M A S , FUL M EDA M ES , FUL M EDA M M A S , LEM O N J UI CE




  2. 06. 2010

  Algerian Couscous
  A version of this recipe is made in Algeria, Morocco, and Tunisia,
  though it usually includes lamb or chicken. This is a vegetarian,
  simplified way of making this normally time-consuming meal. I made it
  with instant couscous, which may not be traditional but sure is faster!


mediterraneanvegan.blogspot.com/                                                            6/13
07/03/2010                                    The Mediterranean Vegan




  Serves 3-4


  What you need:


  2 tbsp olive oil
  1 onion, diced
  2 cloves garlic, minced
  1/4 tsp ginger
  1/4 tsp cinnamon
  1/4 tsp nutmeg
  1/4 tsp pepper
  1/4 tsp turmeric
  1/4 tsp cardamom
  1/4 tsp cloves
  1/4 tsp anise
  1/2 tsp mint
  1 tsp salt
  2 carrots, peeled and chopped
  1 large zucchini, chopped
  1 parsnip, peeled and chopped
  2 stalks celery, chopped
  1 cup crushed tomatoes
  1 1/2 cup cooked chickpeas/garbanzo beans
  4 1/2 cups water


  for the couscous
  1 1/4 cups instant couscous
  2 1/2 cups water
  1 tsp salt
  1 tbsp vegetable oil
  1.5 tbsp margarine

mediterraneanvegan.blogspot.com/                                        7/13
07/03/2010                                                       The Mediterranean Vegan

  In a large pan, sauté the onion, garlic, and spices in the 2 tbsp olive oil
  for 5 minutes on medium heat. Add the chopped vegetables and sauté
  for another 10 minutes. Add the crushed tomatoes, chickpeas, and 4
  1/2 cups water and keep on high heat, stirring occasionally, for 30
  minutes or until the sauce has thickened.


  While the vegetables are cooking, make the couscous. In a pot, add
  the 2 1/2 cups water, vegetable oil, and salt. Bring the water to a boil
  and remove from heat. Add couscous to hot water and cover for 5
  minutes. Return the couscous to high heat and stir in margarine for 3
  minutes or until it has reached a dry, fluffy consistency.


  Serve the vegetables and couscous separately or mix together.
   1 C O M M ENT S
  T A G S : A LG ER I A , A LG ER I A N, CHI CK P EA S , CO US CO US , G A R B A NZ O B EA NS ,
  M O R O CCA N, M O R O CC O , P A R S NI P , S P I C ES , V EG ET A B LE S A UC E




  1. 28. 2010

  Nohutlu Pilav
  A common street food in Turkey, this chickpea pilaf is incredibly easy
  to make and only has three main ingredients!




  Serves 4


  What you need:


  2 tbsp margarine
  1 onion, diced
  2 cups long-grain rice
mediterraneanvegan.blogspot.com/                                                                  8/13
07/03/2010                                                        The Mediterranean Vegan
  4.5 cups vegetable broth, hot
  2.5 cups cooked chickpeas (garbanzo beans)
  1.5 tsp salt
  1/2 tsp pepper


  In a large pan on high heat, melt the 2 tbsp margarine. Add the diced
  onion and sauté for five minutes. Add the uncooked rice and stir for a
  little over a minute so that it is well coated with margarine. Pour the
  vegetable broth into the pan along with the salt and pepper and reduce
  to medium heat. Cook, stirring occasionally, for 15 minutes. Add the
  cooked chickpeas to the rice and cook for another 5 minutes or until all
  of the broth has been absorbed by the rice. You may need to raise the
  heat at the end if there is still liquid left in the rice. Serve immediately.
   0 C O M M ENT S
  T A G S : C HI C K P EA S , G A R B A NZ O B EA NS , LO NG - G R A I N R I CE, NO HUT LU P I LA V ,
  P I L A F, T UR K EY, T UR K I S H




  1. 25. 2010

  Sataraš
  Sataras is made in different ways throughout Eastern Europe. This is
  the Croatian variety of the dish. It can be served with rice, bread, or
  potatoes.




  Serves 3-4


  What you need:


  1 large onion, diced
  4 tbsp olive oil
mediterraneanvegan.blogspot.com/                                                                        9/13
07/03/2010                                                          The Mediterranean Vegan
  1 tsp sugar
  4 bell peppers (red and green), diced
  5 medium tomatoes, diced
  1 tsp salt
  1/2 tsp pepper
  1 tsp parsley


  In a large pan on medium-high heat, sauté the onion in the olive oil for
  3 minutes. Add the sugar and sauté for another 2 minutes. Add the
  diced bell peppers, stirring occasionally for 1o minutes. Add the diced
  tomatoes, salt, pepper, and parsley and sauté for another 12-15
  minutes or until all of the juice from the vegetables has evaporated.
  Serve immediately.
    3 C O M M ENT S
  T A G S : B ELL P EP P ER S , CR O A T I A , C R O A T I A N, EA S T ER N EUR O P E, S A T A R A S ,
  S I DE DI S H




  1. 22. 2010

  Tombet
  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:


mediterraneanvegan.blogspot.com/                                                                         10/13
07/03/2010                                       The Mediterranean Vegan
  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 minutes before frying.
  Add the sliced potatoes to the oil and fry for 5 minutes or until tender.
  Remove the potatoes from the oil and set on a plate with paper towels
  to absorb excess oil. Do this again with the zucchini, frying for 5
  minutes, removing, and setting on a plate with paper towels. Repeat
  this process with the peppers and the eggplant. You will need extra
  paper towels for the eggplant because it absorbs a lot of oil. After you
  have fried all of your vegetables, begin assembling the casserole.
  Place the potatoes at the bottom of a casserole dish. Layer the
  zucchini over the potatoes. Layer half the eggplant over the zucchini.
  Drizzle 1 cup of tomato sauce on top of zucchini along with 1/2 tsp of
  salt. Layer the green and red bell peppers on top of the tomato sauce.
  Layer the other half of the eggplant to the top layer. Add 1/2 cup
  tomato sauce and 1 tsp parsley onto the eggplant. Bake in the oven for
  15 minutes.


  To make things a little easier, here is the casserole order:


  potatoes
  zucchini
  1/2 eggplant
  tomato sauce
  bell peppers
  1/2 eggplant
  tomato sauce
   0 C O M M ENT S
  T A G S : A UB ER G I NE, B ELL P EP P ER S , C A S S ER O LE, C A T A LA N, EG G P LA NT ,
  M A J O R C A , M A LLO R C A , P O T A T O ES , S P A I N, S P A NI S H, T O M B ET , T UM B ET ,
  Z UCCHI NI




  1. 13. 2010


mediterraneanvegan.blogspot.com/                                                                       11/13
07/03/2010                                       The Mediterranean Vegan
  Potica
  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 dough into a

mediterraneanvegan.blogspot.com/                                              12/13
07/03/2010                                    The Mediterranean Vegan
  large rectangle. Spread the walnut paste onto the rectangle and roll the
  dough up like a jelly roll. Put the dough into a greased pan (your
  choice here, everything from bundt cake to bread pans are used for this
  bread). Press the dough into the pan and bake for 1 hour until slightly
  brown.
   1 C O M M ENT S
  T A G S : B R EA D, DES S ER T , P A S T R Y, S L O V ENI A , S LO V ENI A N, W A LNUT S




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                                                                                 SA RA H G A RRA H A N

                              I'M A V E GA N OF FIV E Y E A RS LIV ING IN B A RCE LONA , S P A IN (ORIGINA LLY
                           FROM S A N A NTONIO, TX). I S TA RTE D THIS B LOG B E CA US E I A M INS P IRE D B Y
                                           THE S IMP LE , DE LICIOUS FOOD OF THE ME DITE RRA NE A N.

                                                               V I EW M Y CO M P LET E P R O FI LE




mediterraneanvegan.blogspot.com/                                                                                 13/13

				
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