Quick Injera

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1 1/2 C all purpose flour
1/2 C whole wheat flour
1 T baking powder
1/2 t salt
2 1/2 C club soda
1 - lemon, juice of

Preheat a large cast-iron skillet over a medium flame. Mix the flour, whole wheat flour, baking powder, and salt together in a large bowl. Stir in the club soda and mix to a smooth batter. It should have the thin consistency of a pancake batter.

Wipe the skillet with a little oil using a paper towel. Ladle about 1/2 cup of the batter into the skillet and spread it with a spatula to make a large crepe. Let bake in the skillet until all the bubbles on top burst and begin to dry out, about 2-3 minutes.

Remove the injera to a warm platter and repeat with the rest of the batter, wiping the skillet clean with an oiled paper towel each time. After the batter is used up, brush each injera with the lemon juice to simulate fermented injera. Serve immediately or hold covered in a warm oven.

VARIATION: Can substitute buckwheat flour for wheat flours.

from: some website
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Yetakelt W'et (Ethiopian mixed vegetable stew)

1 C onions, finely chopped
2 - cloves garlic, minced
1 T berbere
1 T paprika
1/4 C niter kibbeh
1 C green beans, cut in thirds
1 C carrots, chopped
1 C potatoes, chopped
1 C tomatoes, chopped
1/4 C tomato paste
2 C vegetable stock
0 - salt and pepper to taste
1/4 C fresh parsley, chopped

Sauté the onions, garlic, berbere, and paprika in the niter kebbeh for 2 minutes. Add the beans, carrots, and potatoes and continue to saute for about 10 minutes, stirring occasionally to prevent burning. Add the chopped tomatoes, tomato paste, and the vegetable stock. Bring to a boil and then simmer for 15 minutes, or until all of the vegetables are tender.

Add salt and pepper to taste and mix in the parsley.

From some website
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Gomen Wat (Ethiopian Collard Greens)

1 lb. collard greens
4 - Anaheim chiles, cut in strips
2 C water
1 - clove garlic, pressed
0 - olive oil
0 - salt to taste

Wash collard greens, boil in medium pan until soft. Remove from heat, drain, and cut into small pieces. Set aside.

Wash green peppers, remove seeds, slice lengthwise and set aside.

Sauté garlic in oil, add chiles, collard greens, spices, and water, and cook until the water is mostly evaporated.

Serve either hot or cold.

From some website
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Ethiopian Split Peas

1 lb. yellow split peas
3 1/2 C water
1 - large onion, diced
1 - can tomato paste
2 - cloves garlic, pressed
1/2 t ginger, or 1" ginger, peeled and minced
1/2 t turmeric
1/2 t ground black pepper
0 - salt to taste

Soak split peas for 30mins-1hr. Drain, sort, rinse. Sauté onion and garlic in enough water so they don't stick. Add tomato paste. Add 3 cups of water, split peas, and remaining spices. Bring to a boil, then cover and simmer for about 35 minutes. Check periodically and give it a stir. The water should evaporate, but if the peas start to stick, add more water and simmer again. You want the peas to be slightly chunky, slightly creamy.

From fatfreevegan.com
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Mesir Wat (Ethiopian Red Lentils)

1 - onion, chopped
2 - cloves garlic, crushed
2 t ginger root, peeled and minced
1/4 C niter kibbeh
1 t turmeric
2 T paprika
1/2 t cayenne
1 lb. red lentils
4 C water or stock
0 - salt and pepper to taste

Puree onion, garlic, and ginger in a food processor or blender.

Heat oil, butter or niter kibbeh in a large, heavy-bottomed saucepan.

Add turmeric, paprika and cayenne pepper and stir rapidly to color oil and cook spices through, about 30 seconds.

Add onion puree and sauté on medium heat until excess moisture evaporates and onion loses its raw aroma, about 5-10 minutes. Do not burn.

Add lentils and water. Bring to a boil and simmer till lentils are cooked through and fall apart, about 30-40 minutes. Add water if necessary to keep from drying out.

Stir in salt and pepper to taste and serve.

From www.whats4eats.com

Ethiopian Cabbage

3 T olive oil
4 - carrots, thinly sliced
1 - clove garlic, minced
1 t salt
1/2 t ground black pepper
1/2 t cumin
1/4 t turmeric
1 - head cabbage, shredded

In a medium skillet heat the olive oil over medium heat; add the carrots and garlic and cook in the hot oil about 5 minutes.

Add the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. Let it get really soft.

From numerous websites

Cannellini Beans with Sautéed Kale

2 T olive oil
1 - large onion, cut lengthwise in half, thinly sliced crosswise
2 - large cloves garlic, minced
1 lb. kale, stems removed and coarsely chopped
3 C cooked cannellini beans or 2 cans cannellini beans, drained and rinsed
1/4 t dried sage
1/4 t dried oregano
1/8 t cayenne
0 - salt and pepper to taste

In a large nonstick skillet, heat the oil over medium heat. Add the onion and garlic and cook, stirring often, until the onion is wilted, about 5 minutes. Increase the heat to medium-high and add the kale in batches, tossing and stirring until wilted and bright green, 2-4 minutes. Reduce the heat to medium-low and add the beans, sage, oregano, cayenne, salt, and pepper. Cook, stirring often, until all is heated through.

From Mediterranean Vegan Kitchen

Gratin of Young Artichokes and Olives

3 T lemon juice (1 lemon)
12 - small artichokes or 6 medium artichokes
1 C soft plain white bread crumbs
4 T olive oil
3 - medium onions, thinly sliced
2 - large cloves garlic, minced
1/4 C niçoise black olives, pitted and chopped
1/4 C fresh parsley, finely chopped
0 - salt and pepper to taste
1/3 C concentrated vegetable stock

Preheat the oven to 350° F. Fill a medium bowl with water and add the lemon juice. Set aside. With a sharp, serrated knife, cut about 1/2 inch off the top of each artichoke, remove dark outer leaves and inner choke. Quarter artichoke hearts and drop into lemon water to prevent browning.

Spread the bread crumbs in a single layer on a light-colored baking sheet. Toast in the oven until lightly browned, stirring once or twice, 3-5 minutes. Remove, and raise oven temperature to 425° F.

In a large nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add the onions and garlic and cook, stirring constantly, 5 minutes. Add the toasted bread crumbs and stir well to combine. Remove from the heat and add olives, parsley, salt, and pepper, stirring well to combine.

Brush a shallow 12x8 inch baking dish with the remaining oil. Drain the artichokes and pat dry. Arrange one-third of the onion mixture in the prepared dish. Spread half the drained artichokes over the onion mixture. Repeat, ending with the remaining third of the onion mixture. Pour the broth carefully around the edges of the dish. Season with salt and pepper, then drizzle with olive oil.

Cover the baking dish tightly with foil and bake for 20 minutes. Reduce the oven temperature to 350° F. Cook until the artichokes are almost cooked through and tender, 10-15 minutes. Uncover the dish and bake for 10 more minutes, or until the artichokes are tender when pierced with a knife and the top is browned. Add more broth if the mixture is too dry. Let cool slightly and serve.

From Mediterranean Vegan Kitchen

Sautéed Zucchini with Mushrooms and Sun-Dried Tomatoes

1 T olive oil
2 - cloves garlic, finely chopped
2 - small zucchini, cut in half crosswise, then cut lengthwise into strips
1/2 lb. white button mushrooms, stemmed and thinly sliced
1/4 C sun-dried tomato halves, cut into thin strips, soaked in warm water to cover for 15 minutes, drained
2 T vegetable stock
1 T fresh basil, chopped
0 - salt and pepper to taste

In a large nonstick skillet, heat the oil over medium-high heat. Add the garlic and zucchini and cook, tossing and stirring often, for 3 minutes. Add the mushrooms, sun-dried tomatoes, broth, and basil, if using. Cook, tossing and stirring constantly, until the zucchini are crisp-tender and the mushrooms are softened and have just begun to release their liquid, 2 minutes. Season with salt and pepper and serve.

From Mediterranean Vegan Kitchen

Roasted Greek Potatoes with Oregano and Lemon

2 lbs. large russet potatoes, unpeeled, quartered lengthwise
2 T olive oil
2 t dried oregano
2 - cloves garlic, minced
0 - salt and pepper to taste
1/2 C vegetable stock
1/2 C water
1 - lemon, juice of

Preheat the oven to 450° F. lightly oil a large shallow baking dish just large enough to hold the potatoes in a single layer. Add the potatoes and drizzle with the oil, tossing well to evenly coat. Sprinkle with the oregano, garlic, salt, and pepper. Toss again.

Combine the broth, 1/2 cup water, and lemon juice and pour evenly over the potatoes.

Roast, uncovered, for 50 minutes to 1 hour, or until the potatoes are tender and golden brown, stirring and turning the potatoes with a metal spatula several times during cooking, and adding water as necessary to the dish to prevent excessive sticking.

From Mediterranean Vegan Kitchen

arlic Mashed Potatoes

6 - large baking potatoes, peeled and quartered
1 - bay leaf
12 - cloves garlic, peeled
1/4 C hot vegetable stock
2 T olive oil
0 - salt and pepper to taste

Place the potatoes and bay leaf in a large saucepan with salted water to cover; bring to a boil over high heat. Add the garlic cloves, reduce the heat to medium-high, and cook for 25 minutes, or until the potatoes are very tender. Drain well.

transfer the mixture to a warm serving bowl; remove the bay leaf. Mash briefly with a potato masher or fork. Add the broth and oil and mash until the mixture is not quite smooth. Season with salt and pepper.

From Mediterranean Vegan Kitchen

Roasted Green Beans with Slivered Almonds

2 T vegetable stock
1 T fresh lemon juice
1 T olive oil
1 1/4 lbs. green beans, trimmed
0 - salt and pepper to taste
2 T slivered almonds

Preheat the oven to 425° F. Lightly oil a baking sheet and set aside.

Combine the broth, lemon juice, and oil in a glass measuring cup. Place the beans on the prepared baking sheet and drizzle with the broth mixture. Spread the beans out into a single layer. Roast for 8 minutes.

Remove the baking sheet from the oven. Season the beans with salt and pepper, then stir and turn. Sprinkle with the almonds. Roast for 5-7 minutes, or until the beans are wrinkled and tender and the nuts are fragrant and browned.

From Mediterranean Vegan Kitchen

Provençal Eggplant Gratin

4 T olive oil
1 - large onion, chopped
1 C chopped carrots
1 - stalk celery, chopped
3 - cloves garlic, minced
1 - can (28 oz.) peeled whole tomatoes, drained, seeded, and chopped
1 t dried chopped orange peel
1 - bay leaf
1/2 t sugar
0 - salt and pepper to taste
2 - medium eggplants, cut into 1/2 inch thick rounds, salted and drained in colander
1/4 C fresh basil, chopped
1/4 C unseasoned dry bread crumbs

Preheat the oven to 475° F. In a large nonstick skillet, heat half the oil over medium heat. Add the onion, carrots, celery, and garlic, and cook, stirring, until softened, about 5 minutes. Add the tomatoes, orange peel, bay leaf, sugar, salt, and pepper; bring to a boil over medium-high heat. Reduce the heat and simmer gently, uncovered, stirring ocassionally, until the mixture is thickened and the liquids greatly reduced, about 20 minutes.

While the sauce is simmering, lightly oil 2 medium baking sheets. Arrange the eggplant slices in a single layer on the prepared sheets. Brush the tops evenly with oil. Cover tightly with foil and bake for 25 minutes. Remove from oven and uncover. Reduce oven temperature to 425° F.

Remove the bay leaf from the sauce and discard. Transfer the sauce to a food processor and blend until pureed. Stir in the basil and set aside.

Lightly oil a gratin or flameproof shallow baking dish just large enough to hold half the eggplant slices in a single layer. Spread one-third of the tomato-orange sauce over the bottom. Arrange half the eggplant slices over the sauce, then top with another one-third of the sauce. Arrange the remaining eggplant slices over the sauce, then cover with the remaining sauce. Sprinkle the top evenly with the bread crumbs, then season with additional salt and pepper to taste. Drizzle with olive oil. Bake for 20-25 minutes, or until the top is lightly browned.

From Mediterranean Vegan Kitchen

Cauliflower with Capers in Herbed Vinaigrette

1 - large head cauliflower, cut into florets
1/4 C drained capers, lightly crushed in a mortar
1/4 C vegetable stock
2 T olive oil
2 T white wine vinegar
2 T fresh basil, finely chopped
2 T fresh parsley, finely chopped
2 T fresh chives, finely chopped
2 - cloves garlic, minced
0 - salt and pepper to taste

Cut the cauliflower florets into 1-inch pieces. In a medium stockpot or saucepan large enough to accommodate a 9-inch steaming basket, put 1 inch of water. Place the steaming basket in the pot and add the cauliflower florets. Bring to a boil over high heat. Cover tightly, reduce the heat to medium, and steam for 5-7 minutes, or until tender. Carefully remove the steaming basket and let the cauliflower cool slightly.

Place the warm cauliflower in a large shallow bowl and add the capers, tossing well to combine. In a small bowl, whisk together the broth, oil, vinegar, basil, parsley, chives, garlic, salt, and pepper. Add to the cauliflower mixture, tossing well to combine. Serve slightly warm or at room temperature. Also good cold.

From Mediterranean Vegan Kitchen

Carrots with Fennel, Provençal Style

1 lb. sturdy young carrots
1 C vegetable stock
2 T marsala, port, or sherry
1/2 t whole fennel seeds or aniseeds
0 - salt and pepper to taste
1 T olive oil
2 t sugar

Combine the carrots, broth, marsala, and fennel seeds in a medium deep-sided skillet with a lid; add enough water to just cover the carrots. Season with salt and bring to a boil over high heat. Reduce the heat, cover, and simmer until the carrots are tender yet still firm, about 20 minutes.

Uncover the skillet and cook over high heat, stirring occasionally, until most of the liquids have evaporated, 5-8 minutes. Remove the skillet from the heat and add the oil and sugar, tossing and stirring to combine. Return to high heat and cook, shaking the pan constantly, until the carrots are lightly glazed, about 1 minute. Season with pepper.

From Mediterranean Vegan Kitchen

Sicilian-Style Broccoli

1 - head broccoli
2 T olive oil
2 - large cloves garlic, minced
1/2 C vegetable stock
2 T drained capers, slightly crushed in a mortar
1/8 t crushed red pepper flakes
0 - salt and pepper to taste

Cut off and separate the broccoli florets. Trim the tough ends of the stalks; peel, if necessary, and cut crosswise into 3/8 inch thick slices.

In a large skillet with a lid, heat the oil over medium heat. Add the garlic and cook, stirring, until golden, 1-2 minutes. Add the broccoli florets and stalks, vegetable broth, capers, and red pepper flakes. Bring to a simmer over medium-high heat. Reduce the heat to medium-low, cover, and cook until the broccoli is tender but still firm, 5-7 minutes. Uncover, increase the heat to high, and cook, tossing and stirring constantly, until any remaining broth evaporates, 1-2 minutes. Season with salt and pepper.

From Mediterranean Vegan Kitchen

Artichoke Hearts in Lemon Sauce

3 T lemon juice (1 medium lemon)
4 - globe artichokes (about 8 oz. each)
1 1/2 T olive oil
4 oz. white button mushrooms, thinly sliced
1 C frozen green peas
1/4 C vegetable stock
0 - salt and pepper to taste

Fill a medium bowl with water and add 2 tablespoons of the lemon juice; set aside.

Pull off the dark green outer leaves of each artichoke until the pale green part, or heart, is revealed. With a sharp, serrated knife, cut about 1 inch off the top of each artichoke and trim the stem end down to the pale green heart. Spread the top leaves apart and pull out the inner core of yellow leaves. With a small spoon or your fingers, scrape out the hairy choke inside. Cut each artichoke into quarters and add to the lemon water to prevent browning. When ready to cook, drain the artichokes. Meanwhile, bring a medium stockpot filled with salted water to a boil over high heat.

Drop the artichokes into the boiling water and return to a boil. Reduce the heat to a brisk simmer and cook, uncovered, until the artichokes are tender, 12-15 minutes. Drain and set aside.

In a medium nonstick skillet with a lid, heat the oil over medium heat. Add the mushrooms and cook, stirring, until they begin to release their juices, about 2 minutes. Add the peas, broth, and remaining lemon juice; bring to a simmer over medium-high heat. Cover, reduce the heat, and simmer gently until the peas are just tender, 10-15 minutes for fresh peas, depending upon their age and freshness, 3-5 minutes for frozen. Uncover and add the reserved artichoke quarters. Cook over low heat, stirring gently, until all is heated through. Season with salt and pepper.

From Mediterranean Vegan Kitchen

Barley Pilaf with Mushrooms

1/4 C olive oil
1 - small onion, chopped
1 - small carrot, chopped
1 - stalk celery, chopped
1 C pearl barley
8 oz. white button mushrooms, quartered
3 3/4 C vegetable stock
0 - salt and pepper to taste
1/4 C chopped fresh parsley
1/4 C diced pimiento

Preheat the oven to 350° F. Lightly oil a 2-quart baking dish with a lid and set aside.

In a large nonstick skillet, heat the oil over medium heat. Add the onion, carrots, and celery and cook, stirring, for 2 minutes. Add the mushrooms and cook, stirring, for 2 minutes. Remove from the heat and stir in 1 1/2 cups of the broth. Season with salt and pepper. Transfer contents to the prepared dish.

Cover the dish and bake for 30 minutes. Stir in another 1 1/2 cups of broth and bake, covered, for 30 minutes more. Stir in the remaining broth and, if using, the parsley and/or pimiento. Bake, uncovered, for 20-30 minutes, or until most of the liquid has been absorbed by the barley but the mixture is creamy.

From Mediterranean Vegan Kitchen

Spring Vegetable Risotto

5 1/2 C vegetable stock
1/2 C dry white wine
6 oz. baby carrots, halved lengthwise
8 oz. pencil-thin asparagus, cut into 2-inch lengths
4 oz. small green beans
2 T olive oil
12- scallions, chopped
1 1/2 C arborio rice
1 C frozen baby green peas, thawed
0 - salt and pepper to taste

In a medium stockpot, bring the 5 1/2 cups of broth and the wine to a boil over medium heat. Add the carrots, return to a boil, and blanch for 3 minutes. Add the asparagus stalks and green beans, return to a boil, and blanch for 1 minute. Add the asparagus tips, return to a boil, and blanch for 1 minute, or until all the vegetables are almost crisp-tender. Remove the vegetables with a slotted spoon and set aside.

NOTE: Just about any vegetable will work in a risotto. Sturdier vegetables (bell peppers, artichoke hearts, broccoli, beets) need to be precooked by blanching, steaming, or roasting. Softer and thinner vegetables (mushrooms, chopped greens) can be added with the first addition of broth.

Reduce the heat under the broth mixture until it barely simmers.

In a large deep-sided skillet, heat the oil over medium heat. add the white parts of the scallions and cook, stirring, until softened but not browned, 2-3 minutes. Add the rice and cook, stirring, for 2 minutes.

Reduce the heat to medium-low and add 1/2 cup of the simmering broth mixture to the skillet. Cook, stirring constantly, until almost all of the liquid has been absorbed. Continue adding the broth mixture 1/2 cup at a time. Add the peas after about 15 minutes, then the rest of the blanched vegetables. When the mixture is creamy, not runny, the rice is tender yet firm to the bite, and the vegetables are heated through, cook for 5 more minutes. Remove from the heat and stir in the reserved scallion greens.

From Mediterranean Vegan Kitchen

Oven-Baked Spanish Saffron Rice with Pimiento

2 T olive oil
2 T finely chopped onion
1 C short-grain rice (arborio is good)
1 3/4 C vegetable stock
1/4 t saffron threads steeped in 1/4 C hot vegetable stock for 10 minutes
1/4 C diced pimiento, drained
1/4 t thyme
0 - salt and pepper to taste

Preheat the oven to 350°F.

In a medium ovenproof deep-sided skillet with a lid, heat the oil over medium-low heat. Add the onion and cook, stirring, until translucent, about 5 minutes. Add the rice and increase the heat to medium; cook, stirring, for 1 minute. Add the broth, saffron mixture, pimiento, thyme, salt, and pepper, stirring well to combine. Bring to a boil over medium-high heat. Cover and immediately transfer the skillet to the oven. Bake for 15 minutes.

Remove the skillet from the oven and let stand, covered, for 10 minutes. Uncover and stir with a wooden spoon to evenly distribute the ingredients.

From Mediterranean Vegan Kitchen

Green Rice

1/4 C olive oil
2 C long-grain rice
1 - large onion, finely chopped
4 - cloves garlic, finely chopped
4 1/2 C vegetable stock
4 oz. sorrel, dandelion, spinach, Swiss chard, or escarole, finely chopped
0 - salt and pepper to taste

In a large deep-sided skillet with a lid heat the oil over medium-high heat. Add the rice, onion, and garlic and cook, stirring constantly, until beginning to brown, 2-3 minutes.

Add the broth, greens, salt, and pepper; bring to a brisk simmer. Reduce the heat to low, cover, and simmer until all the liquid has been absorbed but the mixture is slightly creamy, about 20 minutes. Serve hot.

From Mediterranean Vegan Kitchen

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Title: Arborio Rice with Roasted Peppers, Basil, Pine Nuts, and Olives

3 - large bell peppers, preferably a mixture of colors
1 1/2 C arborio rice
1 T chopped dried orange peel
3 T olive oil
4 - large cloves garlic, minced
1/2 C pine nuts
1/2 C pitted kalamata olives
1/2 C pitted green olives
1/2 C fresh basil, shredded
0 - salt and pepper to taste

Adjust the oven rack to 4 inches from the heating element and preheat the oven to broil. Trim the top and bottom off each pepper and cut in half lengthwise, removing seeds. Slice into strips and arrange, cut side down, on an ungreased baking sheet. Broil until partially charred, about 5 minutes. Place in a paper bag, twist tightly to close, and leave for 20 minutes. Peel off the skins.

Meanwhile, bring 3 quarts of salted water to a boil in a large pot over high heat. Add the rice and orange peel; boil until the rice is tender but still firm to the bite, stirring a few times, 12-15 minutes. Drain well and set aside.

Heat the oil in a large deep-sided skillet over medium heat. Add the garlic and cook, stirring constantly, for 2 minutes. Add the pine nuts and cook another 2 minutes. Add the reserved peppers and olives and cook another 2 minutes. Add the cooked rice, basil, salt, and pepper, and cook another 2 minutes. All done.

From Mediterranean Vegan Kitchen
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Title: Golden Spaghetti Pie

1 1/4 C kalamata olives, pitted and coarsely chopped
3/4 C golden raisins, soaked in warm water to cover for 10 minutes, drained
1/2 C unseasoned dry bread crumbs
3 T olive oil
1/4 C pine nuts, lightly toasted
2 T drained capers
0 - ground black pepper to taste
16 oz. spaghetti

Preheat the oven to broil. In a medium bowl, mix together the olives, raisins, bread crumbs, half of the oil, pine nuts, and capers; season with pepper. Set aside.

Meanwhile, cook the pasta in boiling salted water according to package directions until al dente. Drain well, return to the pot, and add the remaining olive oil, tossing well to combine. Add the olive-raisin mixture and stir.

Pour the spaghetti mixture into an ungreased large pizza pan or large flameproof shallow casserole. Press firmly with the back of a large spoon or spatula until packed down. Broil 4-6 inches from the heating element until lightly golden, 2-3 minutes. Cut into wedges to serve.

From Mediterranean Vegan Kitchen
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Title: Pasta Primavera with Roasted Vegetables

1/4 C olive oil
4 - cloves garlic, minced
1 - medium red bell pepper, cut into strips
1 - small yellow zucchini, cut in half crosswise, then cut lengthwise into strips
12 - baby carrots, cut lengthwise in half
8 - thin stalks asparagus, trimmed and cut into 2-inch lengths
1 lb. fresh plum tomatoes, seeded and cut into small pieces
0 - salt and pepper to taste
1/2 C vegetable stock
16 oz. fusilli or rotelle
6 - scallions, chopped
1 C fresh basil, chopped
12 - kalamata olives, pitted and chopped
12 - green olives, pitted and chopped

Preheat the oven to 400° F. In a large ovenproof skillet, heat the oil over medium heat. Add the garlic and cook until slightly golden, stirring, about 2 minutes. Add the bell pepper, zucchini, and carrots; cook for 1 minute, stirring and tossing constantly. Add the asparagus; cook for 1 minute, stirring and tossing constantly. Remove the skillet from the heat and add the tomatoes, salt, and pepper; toss well to combine.

Transfer the skillet to the oven and roast, uncovered, for 15-20 minutes, stirring halfway through. The vegetables should be just tender and beginning to brown. Remove from the oven and stir in the broth; cover and keep warm.

Cook the pasta in boiling salted water according to package directions. Transfer directly to the skillet and add the scallions, basil, and olives; toss well to combine.

From Mediterranean Vegan Kitchen
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Title: Orzo Pilaf

2 T olive oil
2 - cloves garlic, minced
12 oz. orzo
3 C vegetable stock
1 1/2 C frozen baby green peas (with pearl onions, if desired)
1 - jar (7 1/2 oz.) roasted red bell peppers, drained and chopped
0 - salt and pepper to taste

In a large deep-sided skillet with a lid, heat the oil over medium heat. Add the garlic and cook, stirring, for 2 minutes. Add the orzo and cook, stirring, for 2 minutes. Add the broth, peas, red peppers, salt, and pepper. Bring to a boil over high heat. Reduce the heat, cover, and simmer, stirring a few times, until the orzo is tender yet still firm to the bite and has absorbed the liquids, about 15 minutes.

From Mediterranean Vegan Kitchen
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Title: Walnut Sauce

1/2 C chopped walnuts
1 C flat-leaf parsley
2 T olive oil
1 T tomato paste
2 - large cloves garlic
1/2 t salt

Place everything in the food processor and purée it. Can be tossed with steamed vegetables or thinned with vegetable stock or water to use as a pasta sauce.

From Mediterranean Vegan Kitchen
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Title: Farfalle with Sautéed Radicchio, Fennel, and Toasted Walnuts

1/4 C olive oil
3 - large cloves garlic, minced
6 - scallions, chopped
2 - medium heads radicchio, cored, rinsed, and drained, cut lengthwise into strips
1 - medium fennel bulb, trimmed, cut crosswise into slices, feathery leaves reserved
0 - salt and pepper to taste
12 oz. farfalle
4 T coarsely chopped walnuts, toasted

In a large deep-sided nonstick skillet with a lid, heat the oil over medium heat. Add the garlic and the white parts of the scallions; cook, stirring, until just softened, about 2 minutes. Add the radicchio, fennel, salt, and pepper; reduce the heat to low. Cover and cook, stirring often, until the radicchio is slightly wilted and beginning to turn brown and the fennel is crisp-tender, 10-15 minutes.

Cook the pasta in boiling salted water according to package directions. Drain well and return to the cooking pot. Add the radicchio-fennel mixture and the reserved scallion greens and fennel leaves; toss well to combine. Serve at once, sprinkled with the walnuts.

From Mediterranean Vegan Kitchen
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Title: Ditali with Cauliflower

4 T olive oil
1 C soft white bread crumbs
1 - large head cauliflower, finely chopped
4 - large cloves garlic, minced
1/8 t crushed red pepper flakes
1 - can (14 oz.) whole tomatoes, drained and chopped, juices reserved
1/4 C drained capers, slightly crushed in a mortar and pestle
1/4 C vegetable stock
2 T tomato paste
0 - salt and pepper to taste
1/8 t saffron threads, steeped in 1/4 cup hot vegetable stock for 10 minutes
16 oz. ditali or tubetti pasta
1/4 C fresh basil, chopped

In a large deep-sided nonstick skillet with a lid, heat 1 tablespoon of the oil over medium-low heat. Add the bread crumbs and cook, stirring often, until golden, 15-20 minutes. Transfer to a small bowl and set aside.

Add the remaining oil to the skillet and heat over medium heat. Add the cauliflower and cook, stirring, until the cauliflower is just softened, about 5 minutes. Add the garlic and red pepper and cook, stirring, for 3 minutes. Add the tomatoes and their juices, capers, broth, tomato paste, salt, and pepper; bring to a brisk simmer over medium-high heat. reduce the heat, cover, and simmer for 15 minutes, stirring occasionally, or until the cauliflower is very tender. Stir in the saffron mixture and increase the heat to medium. Cook, uncovered, stirring occasionally, until the liquids are greatly reduced, 10 minutes. Keep warm.

Meanwhile, cook the pasta in boiling salted water, according to package directions until al dente. Drain well. Add to the cauliflower mixture, stirring well to combine. Add the basil and serve at once.

From Mediterranean Vegan Kitchen
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Title: Zucchini Lemon Couscous

1 1/2 T olive oil
6 - scallions, chopped, green tops reserved
1 - medium zucchini, finely diced
2 C vegetable stock
1/2 - lemon, juice of
1/4 t chopped dried lemon peel
0 - salt and pepper to taste
1 1/2 C instant couscous

In a medium saucepan, heat the oil over medium heat. Add the white part of the scallions and cook, stirring, until softened, about 2 minutes. Add the zucchini and cook, stirring, for 2 minutes. Add the broth, lemon juice, lemon peel, salt, and pepper; bring to a boil over high heat. Stir in the couscous; cover and remove from the heat. Let stand until all the liquids are absorbed, 7 minutes.

Uncover and fluff the couscous with a fork. Add the reserved scallion greens and toss well with the fork to combine.

From Mediterranean Vegan Kitchen
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Title: Couscous with Seven-Vegetable Tagine

2 1/2 T olive oil
1 - large onion, chopped
2 - cloves garlic, slivered
5 C vegetable stock
2 - medium tomatoes, peeled, seeded, and chopped
1 - boiling potato (about 4 oz.), cut into 8 pieces
0 - salt and pepper to taste
1 - small carrot, peeled and sliced into thin rounds
1 C frozen green peas
4 - medium asparagus stalks, trimmed and cut into 2 inch lengths
2 oz. large green beans, trimmed, cut into 2 inch pieces
2 C cooked chickpeas (or one can chickpeas)
1 - medium red bell pepper, coarsely chopped
1 - small zucchini, thinly sliced
1 T harissa sauce of Chinese chile paste
2 C instant couscous
1/2 C fresh cilantro, chopped
1 1/2 T lemon juice

In a medium stockpot, heat 2 tablespoons of the oil over medium heat. Add the onion and garlic and cook until softened and lightly golden, stirring often, about 5 minutes. Stir in 2 cups of the broth, tomatoes, potato, salt, and pepper; bring to a boil over high heat.

Add the carrots and the peas, asparagus, and green beans; return to a boil. (If using frozen peas, thin asparagus, or small green beans, just add the carrots, and add the rest in the next step with the chickpeas.) Cover, reduce the heat, and simmer for 10 minutes.

Add the chickpeas, red bell pepper, zucchini, and crushed red pepper flakes; bring to a boil over medium-high heat. Cover, reduce the heat, and simmer gently until all the vegetables are tender, 7 to 10 minutes.

Cook the couscous.

Just before serving, add the cilantro, lemon juice, and the harissa to the stewed vegetables, stirring well to combine. Serve over hot couscous.

From Mediterranean Vegan Kitchen
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---begin-tinykitchen---
Title: Couscous with Peas, Lettuce, and Mint

2 T olive oil
6 - scallions, thinly sliced
2 1/4 C vegetable stock
2 T lemon juice
2 C frozen baby green peas
1/4 - medium head butter lettuce, shredded
1/4 t dried lemon peel
0 - salt and pepper to taste
1 1/2 C instant couscous
2 T fresh mint, finely chopped

In a large deep-sided skillet with a lid, heat the oil over medium heat. Add the scallions and cook, stirring constantly, for 1 minute. Add the broth and lemon juice; cover and bring to a boil over high heat. Uncover and add the peas, lettuce, lemon peel, salt, and pepper. When the mixture returns to a boil, quickly stir in the couscous. As soon as the mixture returns to a boil, cover, remove from the heat, and let stand until all the broth is absorbed, 7 minutes.

Uncover and fluff with a fork. Add the mint and toss well with the fork to combine.

From Mediterranean Vegan Kitchen
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---begin-tinykitchen---
Title: Mediterranean Wheat Berry Salad

1 C whole soft winter wheat berries, kamut, or spelt, soaked overnight in water to cover
2 - medium tomatoes, seeded and chopped
1 - medium red bell pepper, chopped
1 - medium green bell pepper, chopped
1 C thawed frozen baby green peas
1 - bunch scallions, thinly slice
1/2 C pitted kalamata olives, chopped
1/2 C drained marinated quartered artichoke hearts, thinly sliced lengthwise
1/2 C fresh parsley, finely chopped
2 T drained capers
2 - cloves garlic, minced
0 - salt and pepper to taste
1/4 C olive oil
2 T lemon juice
2 T white wine vinegar

Drain the wheat berries. In a large saucepan, bring the drained wheat berries and enough salted water to cover by 2 inches to a boil over high heat. Reduce the heat, cover, and simmer 1 1/2 to 2 hours, or until the wheat berries are cooked through but still chewy. Drain well and set aside to cool.

Place the wheat berries, tomatoes, bell peppers, peas, scallions, olives, artichokes, parsley, capers, garlic, salt, and pepper in a large salad bowl. Toss well to combine.

In a small bowl, whisk together the oil, lemon juice, and vinegar. Add to the salad bowl, tossing well to combine. Season with additional salt and pepper as necessary. Serve chilled.

From Mediterranean Vegan Kitchen
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---begin-tinykitchen---
Title: Provençal Couscous Tabbouleh Salad

2 C vegetable stock
1/2 C olive oil
1/4 t salt
1 1/2 C instant couscous
8 oz. zucchini, preferably 1 green and 1 yellow, trimmed and chopped
3 - lemons, juice of (about 9 T)
1 lb. plum tomatoes, diced
2 - bunches scallions (12-16), thinly sliced
1 1/2 C fresh mint leaves, finely chopped
1 C fresh parsley, finely chopped
1 C green peas
4 - canned whole artichoke hearts, drained, chopped, and squeezed dry between paper towels
0 - ground black pepper to taste

In a medium skillet with a tight-fitting lid, bring the broth, 1 tablespoon oil, and 1/4 teaspoon salt to a boil. Working quickly, add the couscous and zucchini, stirring well to combine. Cover and remove from the heat. Let stand for 7 minutes. Uncover and fluff with a fork; leave to coo.

Meanwhile, in a large mixing bowl, whisk together the lemon juice and the remaining oil. Add the tomatoes, sallions, mint, parsley, peas, artichokes, salt, and pepper. Stir well to combine. Add the cooled couscous mixture and toss well to combine. Season with additional salt and pepper as necessary. Serve chilled.

From Mediterranean Vegan Kitchen
---end-tinykitchen---

Rice Salad with Saffron and Green Olives

1 1/2 C arborio rice
1/4 C olive oil
2 - medium onions, chopped
3 - cloves garlic, thinly sliced lengthwise
1/4 t saffron threads, steeped in 1/2 C hot vegetable stock
1/2 C Madeira, port, or medium-dry sherry
1/2 C currants
0 - salt and pepper to taste
1/2 C chopped fresh mint
1 C pitted whole green olives
1/2 C slivered almonds or pine nuts, toasted

Bring about 3 quarts salted water to a boil in a large pot over high heat; add the rice and boil until tender yet still firm to the bite, stirring a few times, 12-15 minutes. Drain and transfer to a large bowl.

Heat the oil in a medium skillet over medium heat. Add the onions and garlic and cook for 1 minute, stirring constantly. Immediately reduce the heat to low and cook, stirring occasionally, until the onions and soft and slightly golden, about 20 minutes. Add the saffron-broth mixture and bring to a boil over medium-high heat; boil for 30 seconds, or until the liquid is almost completely evaporated. Remove from the heat and let cool for one minute. Add the contents of the pan to the rice, stirring well to combine.

In a small saucepan, bring the Madeira and currants to a simmer over medium heat. Simmer for 10 minutes, or until the liquid is almost completely evaporated. Remove from the heat and let cool for 1 minute. Add to the rice, and season with salt and pepper to taste. When the rice has cooled to room temperature, stir in the mint. Serve at room temperature, garnished with olives and nuts.

From Mediterranean Vegan Kitchen
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---begin-tinykitchen---
Title: Italian-Style Brown Rice Salad

3 1/2 C vegetable stock
1 1/2 C uncooked brown rice
1 C thawed frozen baby green peas
1 - jar roasted red bell peppers, drained and chopped (7 1/4 oz.)
1 - jar marinated artichoke hearts, drained and thinly sliced (6 oz.)
6 - scallions, thinly sliced
2 - stalks celery, finely chopped
1/2 C green olives, pitted and chopped
1/4 C fresh parsley, chopped
2 T drained capers
2 T olive oil
1 T white wine vinegar
0 - salt and pepper to taste
0 - pine nuts or slivered almonds, toasted

Combine the vegetable stock and rice in a medium saucepan; bring to a boil over high heat. Reduce the heat to low, cover, and cook until all of the broth has been absorbed, 30-35 minutes. Fuff with a fork and let stand, uncovered, for about 5 minutes.

Combine the peas, red peppers, artichokes, scallions, celery, olives, parsley, capers, oil, vinegar, salt, and pepper in a large salad bowl. Add the warm rice and toss well to combine. Sprinkle with the nuts if desired. Serve warm or at room temperature.

From Mediterranean Vegan Kitchen
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---begin-tinykitchen---
Title: Roasted Red Pepper and Zucchini Salad

2 - large red bell peppers
4 - small zucchini
2 T olive oil
2 T balsamic vinegar
2 - large cloves garlic, minced
1/2 t dried oregano
0 - salt and pepper to taste
2 T fresh parsley, finely chopped

Adjust the oven rack to 4 inches from the heating element and preheat the oven to broil.

Trim the top and bottom off each pepper and cut in half lengthwise. Remove the seeds. Slice each half lengthwise into three even strips. Arrange the pepper strips, skin side up, on an ungreased baking sheet. Broil until partially charred, about 5 minutes. Place in a paper bag, twist tightly to close, and leave for 20 minutes. Peel off the skins with your fingers or a smal paring knife. Slice into 1/2 inch wide strips and place in a large shallow serving bowl.

Meanwhile, in a medium stockpot or saucepan large enough to accommodate a 9-inch steaming basket, put 1 inch of water. Place the steaming basket in the pot and add the whole zucchini. Bring to a boil over high heat. Cover tightly, reduce the heat to medium, and steam until barely tender, 5-7 minutes. Remove the zucchini with tongs and let cool to room temperature Trim the ends of each zucchini and slice in half lengthwise. Slice each half lengthwise into 1/2 inch wide strips. Add to the bowl with the red pepper strips.

In a small bowl or pitcher, whisk together the oil, vinegar, garlic, oregano, salt, and pepper. Pour the dressing over the peppers and zucchini, tossing well to combine. Season with additional salt and pepper as necessary. Sprinkle with parsley or basil if desired, and serve at room temperature.

From Mediterranean Vegan Kitchen
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---begin-tinykitchen---
Title: Moroccan Orange and Black Olive Salad

6 - navel oranges, peeled, sliced into thin rounds
1 - small red onion, peeled, quartered, and very thinly sliced
1/2 C pitted oil-cured Moroccan black olives, coarsely chopped
1/4 C fresh orange juice
1 T red wine vinegar
2 T olive oil
1 - clove garlic, finely chopped
0 - pinch of ground coriander
0 - pinch of sugar
0 - salt and pepper to taste
2 T fresh mint, finely chopped

Arrange the orange rounds, onion, and olives in a shallow serving bowl. In a small bowl, whisk together the orange juice, vinegar, oil, garlic, coriander, sugar, salt, and pepper until well blended. Add to the orange mixture, tossing gently yet thoroughly to combine. Sprinkle with mint just before serving.

From Mediterranean Vegan Kitchen
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---begin-tinykitchen---
Title: Fennel, Orange, and Black Olive Salad

2 - medium fennel bulbs, trimmed, cored, and coarsely shredded
2 - large navel oranges, peeled, cut into thin rounds
1/2 C pitted kalamata olves, coarsely chopped
5 T fresh orange juice
1 T fresh lemon juice
2 T olive oil
0 - salt and pepper to taste

Arrange the fennel, orange rounds, and olives in a shallow serving bowl. In a small bowl, whisk together the orange juice, lemon juice, oil, salt, and pepper until well blended. Add to the fennel mixture, tossing gently yet thoroughly to combine. Cover with plastic wrap and let stand for 20 minutes at room temperature to allow the flavors to blend. If desired, sprinkle with the fine fronds from the fennel to garnish.

From Mediterranean Vegan Kitchen
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---begin-tinykitchen---
Title: Tunisian Beet Salad with Harissa

3 lbs. small beets, trimmed and scrubbed, halved lengthwise
2 T olive oil
6 - scallions, thinly sliced
1/4 C fresh parsley, finely chopped
1 - large clove garlic, minced
1 t harissa or Chinese chile paste
1 t red wine vinegar
0 - salt and pepper to taste

Preheat the oven to 425° F. Place the beets on a baking sheet with a rim and toss with 1/2 tablespoon of the oi. Turn the halved beets cut side down. Cover the baking sheet tightly with foil. Bake for 30 minutes, or until the beets are very tender when pierced with the tip of a sharp knife Remove from the oven, uncover, and let cool for 5 minutes. Peel off the skins and cut into 1/2-inch cubes. Set aside.

In a medium serving bowl, place the scallions, parsley, garlic, harissa, vinegar, remaining oil, salt, and pepper; stir well to combine. Add the beets, tossing well to combine. Serve slightly warm or at room temperature.

From Mediterranean Vegan Kitchen
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---begin-tinykitchen---
Title: Winter Pistou

1/2 C soft white bread crumbs
1 1/2 C fresh parsley
1/2 C fresh basil leaves
2 T tomato paste
1/4 C olive oil
3 - large cloves garlic, minced
1/2 t salt

Preheat the oven to 350° F. Spread the bread crumbs in a single layer on a light-colored baking sheet (a dark surface tends to overbrown them). Bake for 2-3 minutes or until lightly toasted, stirring once. Set aside to cool slightly.

Combine the bread crumbs and all the remaining ingredients in a food processor fitted with the metal blade or in a blender; process or blend until a smooth paste is formed.

From Mediterranean Vegan Kitchen
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---begin-tinykitchen---
Title: Provençal Zucchini-Rice Soup with Winter Pistou

2 T olive oil
1 lb. onions, chopped
4 C vegetable stock
2 C water
0 - salt and pepper to taste
1/2 C long-grain white rice
1 lb. zucchini, thinly sliced
1/2 C Winter Pistou (another recipe)

In a medium stockpot, heat the oil over medium-low heat. add the onions and cook, stirring occasionally, until very tender, about 15 minutes. Add the broth, water, salt, and pepper; bring to a boil over high heat. Add the rice, reduce the heat to medium-high, and boil gently until the rice is barely tender, 8 minutes.

Add the zucchini and bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, until the zucchini is tender and the rice is cooked al dente, 5 to 10 minutes, stirring occasionally.

To serve, divide the soup evenly among 4 to 6 bowls. Stir equal amounts of pistou into each and serve at once.

From Mediterranean Vegan Kitchen
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---begin-tinykitchen---
Title: Pasta e Fagioli

3 T olive oil
1 - medium onion, chopped
2 - small carrots, chopped
2 - stalks celery, chopped
4 - cloves garlic, minced
2 - cans whole tomatoes (28 oz.)
C vegetable stock
4 C cooked cannellini beans (2 19 oz. cans)
1/4 t thyme
1/4 t crushed red pepper
1 - bay leaf
0 - salt and pepper to taste
1 C uncooked elbow macaroni
1/4 C chopped fresh basil
1/4 C chopped fresh parsley

In a medium stockpot, heat the oil over medium heat. Add the onion, carrots, celery, and garlic; cook, stirring often, until softened, about 5 minutes. Add the tomatoes and their liquid, broth, beans, thyme, red pepper flakes, bay leaf, salt, and pepper; bring to a boil over high heat. Reduce the heat and simmer, uncovered, for 15 minutes, stirring occasionally and breaking up the tomatoes with a wooden spoon.

Add the pasta and bring to a boil over high heat. Reduce the heat to medium and simmer briskly for about 10 minutes, stirring occasionally from the bottom to prevent sticking, or until the pasta is cooked al dente. Reduce the heat to low and add the basil, if using, and parsley, stirring until just wilted. Serve hot.

From Mediterranean Vegan Kitchen
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---begin-tinykitchen---
Title: Lentil and Escarole Soup

2 T olive oil
1 - medium onion, chopped
1 - stalk celery, chopped
2 - small carrots, chopped
2 - cloves garlic, minced
2 - large tomatoes, peeled, seeded, and chopped
1 1/4 C lentils, rinsed and picked over
3 C vegetable stock
3 C water
0 - salt and pepper to taste
1 - large head escarole, washed and coarsely chopped

In a medium stockpot, heat the oil over medium-low heat. add the onion, celery, carrots, and garlic Cook, stirring often, until the vegetables are softened, about 10 minutes. Add the tomatoes and cook, stirring often, for 5 minutes.

Add the lentils, broth, water, salt, and pepper; bring to a boil over high heat. Reduce the heat and simmer gently, partially covered, until the lentils are tender but not falling apart, about 45 minutes. Add the escarole, stirring well to combine. Bring to a brisk simmer over medium-high heat. reduce the heat and simmer gently, uncovered, until the escarole is tender, about 10 minutes, stirring occasionally. Serve hot.

From Mediterranean Vegan Kitchen
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---begin-tinykitchen---
Title: Egyptian-Style Lentil Soup

1 - small red onion, sliced into thin rings
4 T olive oil
2 - medium yellow onions, coarsely chopped
2 - small carrots, coarsely chopped
1 1/2 t cumin seeds
1 t fennel seeds
4 C vegetable stock
4 C water
1 1/2 C lentils, rinsed and picked over
1 - small dried hot red chile pepper
0 - salt and pepper to taste
1/2 - lemon, juice of

Preheat the oven to 425° F. Place red onion in a 8- or 9-inch pie pan and toss with 2 tablespoons of the oil. Cover the pan tightly with foil and bake for 15 minutes, or until softened and fragrant. Remove from the oven and let stand covered until ready to use.

Meanwhile, in a large stockpot, heat the remaining oil over medium-low heat. Add the yellow onions, carrots, celery, garlic, cumin, and fennel seeds and cook, stirring occasionally, until the vegetables are tender, about 15 minutes. Add the broth, water, lentils, and chile; season lightly with salt and pepper. Bring to a boil over medium-high heat. Immediately reduce the heat, partially cover, and simmer gently for 30 minutes, stirring occasionally, or until the lentils are very tender and the broth is slightly thickened.

Remove and discard the chile. Stir in the reserved red onion and lemon juice.

From Mediterranean Vegan Kitchen
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---begin-tinykitchen---
Title: Berbere

2 - green cardamom pods, seeds from
1/4 t fenugreek
1/2 t black peppercorns
1/4 t coriander seed
2 oz. dried red chiles, rinsed, soaked for 1 hour in hot water, and drained
1/8 t cinnamon
1 t salt
1 T fresh ginger, minced
2 T garlic, minced
2 T chopped onion
1/2 C water
1/2 C fresh basil leaves, finely chopped
1/2 C fresh mint leaves, finely chopped

In a heavy skillet over high heat, dry-roast the cardamom seeds, fenugreek, peppercorns, and coriander together for 2-3 minutes, stirring constantly. Place in a mortar or spice grinder and grind to a powder.

Place the soaked chiles in a food processor and process to a paste. Add the ground spices, the cinnamon, and salt. Process to blend.

Combine the ginger, garlic, onion, and 1/2 cup water in a medium-sized saucepan and bring to a boil. Cook for 5 minutes, then add to the processor and process until pulverized. Add the basil and mint and process until well blended.

Spoon the paste into a glass jar. Seal well and refrigerate.

To produce the powder of classic berbere, spread paste in a thin layer on a baking sheet and place in a 200° F oven until dried out, turning occasionally.

From Flatbreads and Flavors
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---begin-tinykitchen---
Title: Teff Peanut Butter Cookies

1 1/2 C teff flour
1/2 t salt
1/2 C maple syrup
1/2 C canola oil
1 t vanilla
1 C peanut butter

Preheat oven to 350° F.

In a large bowl, combine dry ingredients, set aside. In a food processor, blend syrup, oil, vanilla, and peanut butter. Add the wet ingredients to the dry ingredients and blend well.

Shape dough into walnut-size balls. Place on cookie sheet and flatten gently with the tines of a fork. Bake about 13-15 minutes. Cool on wire rack.

From Bob's Red Mill Teff Flour wrapper
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---begin-tinykitchen---
Title: Injera (Ethiopian Sponge Bread)

2 C teff flour
3 C lukewarm water
1 t dry yeast
1 C water

Place the flour in a large bowl. Add 2 1/2 cups of the warm water, using your fingers to mix and to break up any lumps. The batter should be smooth and almost runny.

Dissolve the yeast in the remaining 1/2 cup warm water, then stir into the batter. Cover and set aside for 2 to 3 days to sour.

When ready to proceed, drain off any water that has separated from the batter and settled on the surface.

Bring 1 cup water to a boil, and stir in 1/2 cup of the soured batter. Blend well. Lower the heat to medium and heat, stirring, until thick and smooth. Remove from the heat and cool until just warm to the touch. Stir into soured batter. If the batter is too thick, add a little more warm water, then let rise for 30 minutes to 1 hour.

Preheat a large skillet over medium heat (420° F on an electric skillet). When hot, scoop 1/2 cup batter and beginning near the outer edge of the pan, slowly pour it in a thin stream, moving in a spiral toward the center of the pan. Then tilt the pan so the batter can flow over and cover any gaps.

Cover and let cook for 2 minutes, then check for doneness; when done the edges of the injera will begin to curl away from the pan. If not yet done, cover the pan and cook for 1-2 minutes longer. Use a wooden spatula to begin lifting the bread off the hot surface, then peel it off, lay on a towel, and wrap to keep moist and warm. Stir the batter well, then cook the remaining breads in the same way.

From Flatbreads and Flavors
---end-tinykitchen---

Moroccan Carrot Soup

2 lbs. carrots, peeeled, cut into 1-inch pieces
2 C orange juice
1/2 - large lemon, juice of (about 2 T)
1/2 t sugar
0 - pinch of cardamom
0 - pinch of ground ginger
0 - chopped fresh parsley
0 - chopped, toasted pistachio nuts

In a food processor, process half the carrots until finely chopped. Add the remaining carrots and process until all is pureed. Add the orange juice, lemon juice, sugar, and cardamom; process until thoroughly blended. Cover and refrigerate for at least one hour and serve chilled, garnished with the parsley or toasted pistachios, if desired.

From Mediterranean Vegan Kitchen

---begin-tinykitchen---
Title: Sicilian-Style Broccoli and Parsnip Soup

1 - large head broccoli
2 T olive oil
2 - medium parsnips, peeled and finel chopped
1 - medium onion, finely chopped
2 - large cloves garlic, finely chopped
4 C vegetable stock
1/2 t dried thyme
0 - pinch of sugar
0 - salt and pepper to taste

Cut off and separate the broccoli florets, removing as much stem as possible. Coarsely chop the florets and set aside. Trim the tough ends of the stems; peel and finely chop. Set aside.

In a medium stockpot, heat the oil over medium-low heat. Add the parsnips, onion, and garlic; cook, stirring often, until the onion is very tender, about 15 minutes. Add the reserved broccoli stems, broth, thyme, sugar, salt, and pepper; bring to a boil over high heat. Immediately reduce the heat and simmer gently, covered, for 25 minutes, stirring a few times, or until the broccoli stems are very tender.

Stir in the reserved broccoli florets and bring the soup to a brisk simmer over medium-high heat. reduce the heat and simmer gently, covered, until the florets are tender, 5-10 minutes. Season with additional salt and pepper as necessary.

From Mediterranean Vegan Kitchen
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---begin-tinykitchen---
Title: Asparagus Soup with Thyme

2 lbs. medium asparagus
1 1/2 T olive oil
1 - medium leek, chopped
1 - small carrot, chopped
4 C vegetable stock
1/4 t dried thyme
0 - salt and pepper to taste

Cut off the tips from the asparagus and reserve. Cut the stalks into 1/2-inch pieces.

Steam the asparagus tips, about 4-5 minutes. Remove, and refresh tips in ice water for 5 minutes. Reserve 1 cup cooking liquid.

Heat the oil over medium-low heat. Add the leek and carrot and cook, stirring occasionally, until softened, about 10 minutes. Add the asparagus stalks, broth, reserved cooking liquid, thyme, salt, and pepper; bring to a boil over high heat. Reduce the heat, cover, and simmer gently until the stalks are very tender, stirring occasionally, about 30 minutes. Let the soup cool slightly.

Mix with an immersion blender. Add the reserved asparagus tips and cook over low heat and until the soup is heated through, about 5 minutes.

From Mediterranean Vegan Kitchen
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---begin-tinykitchen---
Title: Stuffed Zucchini, Niçoise Style

4 - zucchini, halved lengthwise
4 t olive oil
1 - medium onion, finely chopped
2 - cloves garlic, finely chopped
1 - medium tomato, peeled, seeded, and coarsely chopped
1/2 C dry bread crumbs
1/2 C Niçoise or other black olives, pitted and chopped
2 t fresh parsley, finely chopped
1 t fresh basil, finely chopped
1/2 t thyme
0 - salt and pepper to taste
1/2 C vegetable stock

Preheat the oven to 425° F. Scoop out the insides from each zucchini half, leaving a 3/8 inch thick shell. Coarsely chop the insides and set aside.

In a large nonstick skillet, heat the oil over medium heat. Add the onion and garlic and cook, stirring frequently, until softened but not browned, about 5 minutes. add the tomato and chopped zucchini and cook, stirring occasionally, for 15-20 minutes, or until the zucchini is tender and most of the liquid has evaporated.

Remove the skillet from the heat and add the bread crumbs, olives, parsley, basil, thyme, salt, and pepper. Let cool for a few minutes.

Stuff the zucchini shells with the cooled filling. Arrange in a shallow baking dish just large enough to hold them; pour in enough broth or water to cover the bottom of the baking dish. Bake 20-25 minutes, or until the tops are lightly browned and shells are tender when pierced with the top of a sharp knife. Serve slightly warm or at room temperature.

From Mediterranean Vegan Kitchen
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---begin-tinykitchen---
Title: Zucchini Marinated with Sherry Vinegar and Mint

1 1/2 lbs. zucchini, cut into 1/2 thick rounds
4 T olive oil
6 - cloves garlic, slivered
3 T fresh mint, finely chopped
0 - salt and pepper to taste
1/4 C sherry vinegar
0 - shredded fresh mint leaves

Place the zucchini in a medium stockpot and add salted water to cover. Bring to a boil over high heat. Reduce the heat to medium-high and cook, uncovered, until just tender, 3-5 minutes. Drain in a colander and let cool.

Meanwhile, in a small skillet, heat 2 tablespoons of the oil over medium-low heat. Add the garlic and sauté until golden, about 5 minutes. Remove the garlic with a slotted spoon and drain on paper towels. Let the oil cool.

Place the drained zucchini between several layers of paper towels and press down gently to squeeze out excess moisture. Arrange one-third of the zucchini in the bottom of an 8-inch non-reactive pie plate. Drizzle with one-third of the cooled garlic-flavored oil; sprinkle one-third of the reserved slivered garlic and one-third of the chopped mint over top. Season very lightly with salt and pepper. Repeat the layering process two more times. Drizzle the last layer with plain olive oil. pour the vinegar over all, tilting the pie plate slightly to distribute evenly.

Cover loosely with plastic wrap. Arrange a plate over the top and weight with a 1-pound container. Refrigerate for at least 3 hours. Serve chilled, sprinkled with shredded mint if desired.

From Mediterranean Vegan Kitchen
---end-tinykitchen---

---begin-tinykitchen---
Title: Assorted Vegetables in Charmoula Sauce

4 - medium carrots, peeled, cur into 3/4 inch thick slices
2 - zucchini, unpeeled, cut into 3/4 inch thick slices
0 - other vegetables as desired
3 T fresh cilantro, finely chopped
3 T fresh parsley, finely chopped
1 - medium lemon, juice of (about 3 T)
2 - large garlic cloves, minced
1/2 t paprika
1/2 t salt
1/4 t ground cumin
0 - sugar to taste
1/8 t cayenne
0 - ground black pepper
1/4 C olive oil

Bring a medium stockpot filled with salted water to a boil over high heat. Add the carrots and cook, partially covered for 10 minutes. Add the zucchini and cook for 5 minutes more, or until all the vegetables are tender yet still somewhat firm. Drain and set aside.

Place the cilantro, parsley, lemon juice, garlic, paprika, salt, cumin, sugar, cayenne, and black pepper into a small bowl; stir well to combine. Gradually whisk in the olive oil.

Pour the sauce over the vegetables in a serving dish. Toss and serve warm.

From Mediterranean Vegan Kitchen
---end-tinykitchen---

---begin-tinykitchen---
Title: Salsa Romesco

1/4 C blanched almonds
1/4 C hazelnuts
2 - large cloves garlic, chopped
1 - small dried hot red chile pepper, crushed
2 - medium vine-ripened tomatoes, peeled, quartered, and seeded
1 t sweet paprika
1/4 t salt
1/4 C olive oil
1 T red wine vinegar
2 T chopped fresh parsley

Preheat the oven to 350° F. Spread the nuts on an ungreased light-colored baking sheet and toast until lightly golden and fragrant, about 7-10 minutes, stirring once. Immediately remove from the baking sheet and let cool slightly. Rub the hazelnuts in a damp kitchen towel to remove most of their skins.

Place the nuts, garlic, and chile in a food processor; process until finely ground. Add the tomatoes, paprika, and salt; process until a smooth paste is formed. With the motor running, add the oil in a thin, steady stream. Add the vinegar to taste, pulsing to combine. Transfer to a bowl and stir in the parsley. Cover and let stand at room temperature for 30 minutes to allow the flavors to blend.

From Mediterranean Vegan Kitchen
---end-tinykitchen---

---begin-tinykitchen---
Title: Catalan Grilled Vegetables with Almond Sauce

1 - large eggplant
2 - medium red bell peppers
2 - medium yellow bell peppers
2 T olive oil
20 - pencil-thin asparagus spears (or long green beans)
0 - Salsa Romesco (another recipe)

Prepare a medium-hot grill, or preheat oven to 450° F. Pierce the eggplant with a fork, and rub eggplant and peppers with olive oil. Place directly on the grill. Cover and cook, turning frequently with tongs, for 20-35 minutes, or until the skins are blackened and the insides are soft. Or place on a baking sheet and roast for 20-35 minutes.

Removes skins from eggplant and peppers, arrange on a large platter along with asparagus. Top with Salsa Romesco.

From Mediterranean Vegan Kitchen
---end-tinykitchen---

Green Olive and Almond Tapenade

1 C pitted green olives
1/4 C whole blanched almonds, coarsely chopped
1/4 C olive oil
2 T drained capers
2 T lemon juice
2 - cloves garlic, finely chopped
1/2 t dried thyme
1/2 t dried rosemary
0 - ground black pepper

Combine the olives, almonds, oil, capers, lemon juice, garlic, thyme, rosemary, and pepper in a food processor. Process just until a coarse-textured paste is formed.

From Mediterranean Vegan Kitchen

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Title: Black Olive Tapenade

1 1/3 C pitted black olives
1/4 C drained capers
2 T olive oil
1 T brandy
2 - large cloves garlic, chopped
1 t Dijon mustard
1/2 t herbes de Provence (or dried rosemary)
0 - ground black pepper

Combine the olives, capers, oil, brandy, garlic, mustard, herbes de Provence, and pepper to taste in a food processor. Process or blend just until a coarse-textured paste is formed.

From Mediterranean Vegan Kitchen
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Title: Baked Black Olives with Herbes de Provence and Anise

1 lb. large black olives, drained (cheap canned olives are fine)
1/2 C vegetable stock
1/4 C olive oil
2 T anise-flavored liqueur
1 - shallot, finely chopped
1 T herbes de Provence (can substitute rosemary)
1 t grated dried lemon peel
1/ t fennel seeds
0 - ground black pepper

Preheat the oven to 350° F. Arrange the olives in a pie plate. Combine the broth, oil, liqueur, shallot, herbes de Provence, lemon peel, fennel seeds, and pepper in a small bowl; mix well. Pour over the olives, stirring to combine. Bake uncovered for 30 minutes, stirring 3 or 4 times. Remove from the oven and let cool to room temperature before serving.

From Mediterranean Vegan Kitchen
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Title: Mushrooms Stuffed with Bread Crumbs, Parsley, and Garlic

16 - large white button mushrooms, washed, stemmed, and stems reserved
2 T olive oil
2 T marsala or sherry
3/4 C bread crumbs
1 T fresh parsley, chopped
2 - cloves garlic, finely chopped
0 - salt and pepper to taste

Preheat the oven to 375° F. Cut off and discard the tough tips of the reserved mushroom stems, and chop the rest finely.

Heat 1 tablespoon of oil in a medium non-stick skillet over medium-high heat. Add the chopped stems and cook, stirring occasionally, until most of the liquid released from the stems has evaporated, 2-3 minutes. Carefully add the marsala. Cook, stirring occasionally, until most of the marsala has evaporated, about 2 minutes. Remove from the heat. Add the bread crumbs, parsley, garlic, salt, and pepper; stir well to combine.

Lightly oil a baking sheet. Rub the rounded sides of the mushroom caps with olive oil. Arrange the mushroom caps, gill side up, in a single layer on the baking sheet. Spoon the filling evenly into the caps, then dab the tops with the remaining oil. Bake for about 30 minutes, or until nicely browned.

From Mediterranean Vegan Kitchen
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Title: Caponata

2 T olive oil
1 - large eggplant
0 - salt
1 - medium onion, chopped
1 - large stalk celery, chopped
2 - medium ripe tomatoes, peeled, seeded, and coarsely chopped
1/4 C water
2 T red wine vinegar
1 T tomato paste
1 T sugar
1/4 C black olives, pitted and chopped
1/4 C green olives, pitted and chopped
1 T drained capers
0 - ground black pepper

Preheat the oven to 375° F. Brush a large baking sheet with 1/2 tablespoon of the oil. Cut the eggplant into 1/2-inch cubes. Place the eggplant cubes in a colander, sprinkle with salt, and drain for 30 minutes. Rinse under cold running water and pat dry. Arrange in a single layer on baking sheet , brush with oil, and bake for 20 minutes, turning and stirring once.

Meanwhile, heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Add the onion and celery and cook until softened but not browned, about 5 minutes. Stir in the tomatoes, reduce the heat to medium-low, and cook, uncovered, stirring occasionally, until the tomatoes are reduced to a pulpy consistency, about 25 minutes.

Add the water, vinegar, tomato paste, and sugar; blend well. Stir in the baked eggplant, olives, and capers; season with pepper. Cook for 5-10 minutes, stirring occasionally, until heated through and the flavors are well blended.

From Mediterranean Vegan Kitchen
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Title: Provençal Eggplant Caviar

1 - large eggplant
1 - medium onion, peeled, left whole with stem intact
2 T olive oil
2 T lemon juice
1 T tomato paste
2 - large cloves garlic, finely chopped
1 t sherry vinegar
1/8 t cayenne
0 - salt and pepper to taste

Preheat the oven to 400° F. Pierce the eggplant in several places with the tines of a fork. Rub the eggplant and onion with 1 teaspoon of the oil. Place the eggplant and onion on a baking sheet and roast for 40-50 minutes, turning frequently with tongues, or until the eggplant is collapsed and the onion is nicely browned. Remove the eggplant stem, cut the eggplant in half lengthwise, and drain, cut-side down.

When the eggplant is cool enough to handle, strip away and discard the skin. Cut the flesh into quarters and transfer to a food processor. Quarter the onion and add to the eggplant, along with the remaining oil, lemon juice, tomato paste, garlic, vinegar, cayenne, salt, and pepper. Process until very smooth.

From Mediterranean Vegan Kitchen
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Title: Baba Ghanouj

2 - large eggplants
8 - cloves garlic, 6 left whole, 2 finely chopped
1 1/2 T olive oil
2 t cumin seeds
1/4 C sesame tahini
4 T lemon juice
1/4 t ground cumin
1/4 t cayenne
0 - salt and pepper to taste
2 T fresh parsley, chopped

Preheat the oven to 450° F. Pierce the eggplant in several places with the tines of a fork. Rub the eggplant with whole garlic with 1/2 tablespoon of the oil. Place the eggplant and garlic on an ungreased baking sheet. Roast for 5 minutes and turn the garlic. Roast for another 5 minutes and remove the garlic; set aside. Continue cooking the eggplant, turning frequently with tongs, for 15-25 minutes more, or until the skin is blackened and the insides are soft. Remove from oven.

Stem the eggplants. Cut each eggplant in half lengthwise and drain, cut-side down. Meanwhile, toast the cumin seeds until fragrant.

When the eggplant is cool enough to handle, strip away and discard the skin. Transfer to a food processor. Mash the roasted garlic with a fork and add to the eggplant; pulse until just combined. Add the raw garlic, remaining oil, tahini, lemon juice, ground cumin, cayenne, salt, and pepper; pulse until thoroughly combined.

Transfer to a serving bowl and add the toasted cumin seeds and the parsley, mixing well to combine. Let stand for 30 minutes at room temperature to allow the flavors to blend.

From Mediterranean Vegan Kitchen
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Title: Eggplant Roll-Ups with Pesto

1 - eggplant
0 - salt
2 T olive oil
0 - pesto

Trim both ends of the eggplant and stand it upright on its flattest end. Remove most of the skin in thin slices. Cut lengthwise into 2 equal halves. Place 1 half, cut side down, on a cutting board. With one hand resting on top of the eggplant, make 6 equal lengthwise cuts with a large sharp knife. Repeat with the other half. Sprinkle the eggplant slices with salt, and place in a colander to drain for 30 minutes. Rinse under cold running water and pat dry.

Preheat the broiler. Lightly oil 2 baking sheets. Place the eggplant slices on the baking sheets. Brush the tops evenly with 1 tablespoon of olive oil. Broil about 4 inches from the heat source until lightly browned, 2 to 3 minutes. Turn the slices over, brush the tops with the remaining oil, and broil until lightly browned, 2-3 minutes. Remove the baking sheets from the oven; reduce the oven temperature to 425° F.

Brush 2 teaspoons of pesto down the center of each eggplant slice. Starting at the narrow end, roll up. Transfer all the rolls, seam-side down, to a baking sheet. Bake for 10 minutes, or until the eggplant is fork tender and the pesto is heated through.

From Mediterranean Vegan Kitchen
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Title: Provençal Chickpea Flour Pancake

2/3 C chickpea flour
2 c water
3 T olive oil
1/4 t salt
0 - salt and pepper to taste

In a medium bowl, whisk together the flour and water; strain into another medium bowl. Whisk in 2 tablespoons of the oil and the salt. Let stand for a minimum of 30 minutes, up to 6 hours, at room temperature

Preheat the oven to 500° F. Brush a 10 1/2 inch cast-iron skillet with a little olive oil. Place in the center of the oven for 5 minutes, or until the oil just begins to smoke.

Carefully remove the skillet from the oven. Whisk the batter vigorously, then very slowly pour it into the hot skillet, taking care as the batter may splatter. Return the skillet to the oven and bake, checking often after 10 minutes, for about 15 minutes, or until the top of the pancake is nicely browned and the mixture is bubbling.

Remove the skillet from the oven and immediately sprinkle with salt and pepper. Divide into 6 wedges with a knife. Using a pie server, gently scrape and lift each wedge out of the pan and transfer to serving plates.

From Mediterranean Vegan Kitchen
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Title: Nutty Rice Krispies Squares

1/2 C cashew butter
3 T agave nectar
2 T maple syrup
1 T vegan milk
1/2 T salt
1 t vanilla extract
3 T shredded coconut
2 C rice crisp cereal
2 T vegan chocolate chips

In a saucepan over medium-low heat, combine cashew butter, agave nectar, maple syrup, vegan milk, and salt. Heat mixture slowly until just well melted, about 4-5 minutes (being careful not to boil). Remove from heat and stir in vanilla, coconut, rice crisp cereal, and chocolate chips. Spoon mixture into a lightly oiled 8x8 baking pan, then press mixture downe venly. Refrigerate until cool, then cut into squares.

From Everyday Vegan
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Title: Tropical Rice Pudding

1/2 C arborio rice
1 C water
1 1/2 C light coconut milk
1 1/2 C vegan milk
1/2 C sugar
1/4 C unsweetened coconut
2 T dried pineapple, chopped
1/4 t nutmeg
1/4 t salt
1 T arrowroot flour
1/2 t coconut extract

Rinse rice and place in a medium-large saucepan with water. Bring to a boil, then reduce heat to low. Cover and cook for 12-13 minutes. Add the coconut milk, 1 cup vegan milk, sugar, coconut, pineapple, nutmeg, and salt.

In remaining 1/2 cup vegan milk, mix in arrowroot flour until well dissolved. Add this to the saucepan and bring mixture to a boil, then immediately reduce the heat to very low. Cover and simmer for roughly 40 minutes, stirring every 10-15 minutes.

Then remove cover to let mixture reduce for about 8-10 minutes, stirring frequently to prevent a skin from developing on the surface. Pudding should be nicely thickened, and will thicken more once chilled. Remove from heat and stir in coconut extract. Cover and cool a little before serving.

From Everyday Vegan
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Orange Almond Scones

1 C quick-cooking oats
1 C whole wheat pastry flour
1 1/2 t baking powder
1/2 t baking soda
1/4 C sugar
1/2 t nutmeg
1/2 t salt
2 T sliced almonds, toasted
1/2 C vegan milk
1/3 C orange juice
1 T agave nectar
1 t orange zest
1/2 t almond extract
2 T canola oil

Preheat oven to 350°F. Process oats until they make a coarse flour. Combine with whole wheat pastry flour, baking powder, baking soda, and other dry ingredients. In a separate bowl, combine vegan milk, orange juice, agave nectar, orange zest, and almond extract. Mix well and add to dry mixture. Stir through and add canola oil, mixing until just combined.

Scoop large spoonfuls of the mixture (roughly 1/2 cup each) and place onto a baking sheet, lined with parchment paper. Bake for 16-18 minutes, until the scones start to turn golden brown and a toothpick inserted in the center comes out clean.

From Everyday Vegan

Maple Banana Loaf

1 3/4 C whole wheat pastry flour
2 t baking powder
1/2 t baking soda
1 t cinnamon
1/2 t fresh nutmeg, grated
1/2 t salt
1 C very ripe banana, mashed
1/2 C maple syrup
1/2 C vegan milk
1 t vanilla extract
1 T canola oil

Preheat oven to 350° F. In a large bowl, combine dry ingredients. In a separate bowl, combine mashed banana with maple syrup, vegan milk, and vanilla extract. Mix well and add to dry mixture. Stir through and add canola oil until the mixture starts to come together. Mix until just combined (do not overmix).

Pour into a lightly oiled loaf 9x5 loaf pan and bake for 45-50 minutes, until golden brown and a toothpick comes out clean.

From Everyday Vegan

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Title: Cinnamon Cornmeal Muffins

1/2 C vanilla vegan milk
1/2 C cornmeal
1 1/2 C whole wheat flour (or whole wheat pastry flour)
2 t cinnamon
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt
1/2 C maple syrup
1/2 C unsweetened applesauce
1 t pure vanilla extract
1 1/2 T canola oil

Preheat oven to 375° F. In a medium bowl, combine vegan milk and cornmeal to soak. In a large bowl, combine all the other dry ingredients. Mix well.

Add maple syrup, applesauce, and vanilla extract to vegan milk and cornmeal and mix well, then add to flour mixture. Stir through and add canola oil until the mixture starts to come together.

Spoon into a lightly oiled muffin pan and bake for 16-19 minutes, until golden brown and a toothpick comes out clean.

From Everyday Vegan
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Title: Sweet and Simple Grain Pilaf

1 T olive oil
1 t mustard seeds
1/2 t curry powder
1/4 t dried coriander
1/4 t cinnamon
1/8 t ground ginger
1/78 t ground cardamom
1/4 t salt
1 C brown rice, millet, or quinoa
2 C water
1/4 C currants

In a saucepan, heat oil over medium heat and add all the spices and salt. Stir and let cook for a couple of minutes, until fragrant. Add grains and stir for a minute or two. Add water and currants, turn heat to high, and bring mixture to a boil. Reduce heat to low, cover, and let simmer until the grain is cooked.

From Everyday Vegan
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Title: Quick Asparagus Sauté

1 t olive oil
1/2 lb asparagus, ends trimmed
0 - salt and pepper to taste
2 t fresh lemon juice
1/3 C fresh cilantro, chopped

In a skillet, heat the olive oil over medium-high heat. Add asparagus, sea salt, and black pepper and sauté for 3-4 minutes, tossing often. Add lemon juice, toss again, and sauté for another couple of minutes, until asparagus has turned bright green and has seared just a little in spots. Add cilantro and toss through. remove from heat and add a little olive oil to finish.

From Everyday Vegan
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Tomato Olive Rice Bake

1/2 C tomato paste
3 - garlic cloves, minced
1 t molasses
1 1/2 t dried oregano
1/2 t sea salt
1/8 t ground black pepper
3 C cooked brown/wild rice mixture
2 C fresh spinach, packed and roughly chopped
1 C bell peppers, chopped
1 - 28 oz. can diced tomatoes, drained
1/2 C red onions, finely chopped
1 T dried dill
1/4 C kalamata olives, chopped
1 T olive oil

Preheat oven to 375° F. In a large bowl, combine tomato paste, garlic, molasses, oregano, salt, and pepper, and mix well. Stir in remaining ingredients.

Transfer mixture to a lightly oiled 8x12 baking dish. Bake for 23-27 minutes, until the top lightly browns.

From Everyday Vegan

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Title: Ginger Hoisin Rice Noodles

1/2 C hoisin sauce
2 t tamari
3 T fresh ginger, minced
2 - cloves garlic, minced
1/4 C seasoned rice vinegar
2 T toasted sesame oil
1 t ground coriander
1/4 t red pepper flakes
1/2 lb. dry rice vermicelli (about 1/2 of a 16 oz. package)
1/2 T olive oil
1 - large carrot, julienned
2 - large celery stalks, thinly sliced on diagonal
1 - medium red pepper, thinly sliced
1 - small yellow or green pepper, thinly sliced
1 C scallions, thinly sliced on diagonal
1/3 C fresh parsley, finely chopped
1/3 C cilantro finely chopped

In a bowl, combine all ingredients for the sauce, stir well, and set aside. prepare a pot of boiling water, and add noodles when ready. Cook according to package directions.

While waiting for the water to boil, in a skillet over medium heat, heat olive oil. Add carrots, celery, and scallions and let cook for a couple of minutes. Add peppers and toss for a minute or two. Reduce heat to medium-low and add hoisin sauce, tamari, ginger, garlic, rice vinegar, toasted sesame oil, coriander, and red pepper flakes.

Add vegetable mixture to rice noodles, add parsley and cilantro, and finish with salt, pepper, lemon juice, and a little sesame oil, if desired.

From Everyday Vegan
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Title: Creamy Mushroom Risotto

2 T olive oil
1 C red onions, chopped
0 - salt and pepper
4 C mushrooms, thickly sliced
3 - large garlic cloves, minced
1 C arborio rice
3 1/2 C vegetable stock
2 - roasted red peppers, skins removed, and chopped
1/4 C scallions, chopped
2 t fresh thyme, chopped

In a large skillet, heat olive oil over medium heat. Add onions, a pinch of sea salt and black pepper, and sauté for 3-4 minutes. Add the mushrooms and garlic, another pinch of salt and pepper, and continue to sauté for another couple of minutes until the onions soften.

Add rice and a little more olive oil and stir well for 2-3 minutes. Add 1/2 cup vegetable stock and stir frequently until liquid is almost complete absorbed. Then add another 1/2 cup stock, and again stir until it is absorbed. Repeat this process, stirring continuously, until the rice is al dente, roughly 20 minutes.

Remove risotto from heat and stir in red pepper, scallions, and thyme.

From Everyday Vegan
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Title: Black Bean Millet Patties

1 1/2 T olive oil
1 1/2 T ground cumin
2 1/2 t ground coriander
1 1/2 t ground fennel
2 t mustard seeds
1/2 t chili powder
0 - pinch of red pepper flakes
1/2 C onions, finely chopped
2 T tahini
1 T mild miso
3 C cooked millet
1/2 C black beans, cooked
3 T currants
1/2 C fresh parsley, chopped
1 t balsamic viengar
0 - salt and pepper to taste
1/2 C coarse flour for coating
1/2 T olive oil

In a skillet, heat the olive oil over medium high heat. Add cumin, coriander, fennel, mustard seeds, chili powder, red pepper flakes, and a pinch of salt. Cook for a few minutes until very fragrant and the mustard seeds begin to pop. Add onions and stir. Reduce the heat a little and cook for another 3-4 minutes until onions soften.

remove from heat and stir tahini and miso into the warm mixture. In a large mixing bowl, combine this mixture with remaining ingredients (except flour and breadcrumbs) and mix well. If the mixture does not hold together when pressed, add a little whole wheat flour, breadcrumbs, or extra tahini.

Scoop mixture out with your hands to form patties. Lightly coat patties in coarse flour. In a skillet coated with a little olive oil, fry patties over medium heat for 6-8 minutes on each side, until lightly browned.

From Everyday Vegan
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Title: Lentil Veggie Wraps

1/2 C split red lentils, cooked
1/2 t toasted sesame oil
1 1/2 t seasoned rice vinegar
1/4 t ground coriander
0 - salt and pepper
2 - large flour tortillas
1/2 C carrots, finely grated
1/2 C cucumber, seeded and cut into 2" strips
3/4 C bell pepper, finely sliced
1/2 - medium avocado, sliced
1/4 C fresh parsley or cilantro, finely chopped
2 t vinaigrette or other dressing

Mash lentils with sesame oil, rice vinegar, coriander, salt, and pepper until you have a thick, spreadable mixture. Spread on tortillas, leaving about a 1" edge uncovered. In the center of each tortilla, place grated carrot in a line from one end to the other. Follow this pattern with cucumber, peppers, avocado, and parsley. Drizzle a little vinaigrette along the length of the veggies. Wrap up as burritos.

From Everyday Vegan
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Title: Roasted Potato Salad

2 lbs. red or Yukon gold potatoes, cut in small cubes
2 t olive oil
1/4 t salt
0 - ground black pepper
1 - jar artichoke hearts, drained, rinsed, and chopped (170 ml, 1/2 cup)
1/2 C sun-dried red peppers or tomatoes, reconstituted and chopped
2 T fresh dill or basil, chopped
3 t olive oil
1 t balsamic vinegar

Preheat oven to 400° F. Toss potatoes with the olive oil, salt, and pepper, and place on a baking sheet lined with parchment paper, or lightly oiled. Bake for 35-45 minutes, until the potatoes are tender and golden in spots. Remove from oven and let cool.

In a large bowl, toss potatoes with remaining ingredients. This is best served warm or at room temperature, but can also be served chilled.

From Everyday Vegan
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Title: Wild Rice and Mushroom Stew

1 1/2 T olive oil
2 C red onion, chopped
0 - salt and pepper to taste
4 - cloves garlic, minced
10 C fresh mushrooms, thickly sliced (roughly 2 lbs.)
1 C dried wild rice
5 C water
2 C vegetable stock
1/4 C tamari
3 T hoisin sauce
2 t dried oregano
1 t dried thyme
1 - bay leaf
2 T arrowroot flour
0 - fresh parsley, minced, for garnish
0 - toasted pecans, chopped, for garnish

In a large soup pot, heat olive oil over medium heat. Add onions, salt, and pepper and sauté for 2-3 minutes. Add garlic and continue to sauté for another 1-2 minutes, until the onions soften, then add sliced mushrooms and another dash of salt. Cover and let cook, occasionally tossing mushrooms gently, for 6-7 minutes, until they start to wilt.

Stir in rice, water, vegetable stock, and remaining ingredients (except arrowroot and garnishes). Turn heat up to high and bring soup to a boil. Reduce heat to low,t hen cover and let simmer for 60-70 minutes, or until wild rice is completely cooked and has opened to expose the inner white part of the grain.

To thicken the stew a little, add the optional arrowroot mixture, bring to a boil, the immediately reduce the heat again. Season with additional salt and pepper if desired. Remove bay leaf, pour into individual bowls, and garnish with a sprinklilng of parsley and toasted pecans.

From Everyday Vegan
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Title: Spicy Thai Stew

1 T toasted sesame oil
2 C onion, chopped
2 C yams, chopped
1 C carrots, diced
0 - salt to taste
0 - ground black pepper
1 C celery, chopped
4 - cloves garlic, minced
1/2 t dried red chilies
1 t ground coriander
2 C red pepper,c hopped
1 1/2 T fresh ginger, grated
2 C vegetable stock
2 C water
1/3 C almond butter (or other nut butter)
3 T tamari
2 1/2 T balsamic vinegar
1 t molasses
4 C Swiss chard, chopped
4 T fresh cilantro, chopped
1 t toasted sesame oil

In a soup pot, heat the sesame oil over medium heat. Add onions, yams, carrots, a couple pinches of sea salt and ground black pepper. Cover and cook for 4-5 minutes, stirring a few times.

Add the celery, garlic, chili pepper, and ground coriander and cover again to cook for another 2-3 minutes. Add red pepper and ginger, stir for a minute, then add vegetable stock, water, almond butter, tamari, balsamic vinegar, and molasses. Bring the stew to a boil, then reduce heat to low and let simmer for 13-15 minutes, stirring a couple of times throughout. If carrots and yams are not tender, cover the pot and simmer for another few minutes.

Once vegetables are tender, stir in Swiss chard, cilantro, and remaining sesame oil. Stir for a minute or two until Swiss chard leaves are just wilted but are still a nice green color.

From Everyday Vegan
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Title: Black Rice Pudding

1/4 lb. raw black rice, rinsed and drained
1 - can light coconut milk (14 oz.)
4 T sugar
0 - pinch of salt

Place the rice in a 2-quart saucepan. Fill the saucepan with water to within 1 1/2 inches of the top. Bring to a boil, then lower the heat and simmer, partially covered, until the rice is tender, about 30-40 minutes. Drain the rice and set aside.

In a small saucepan, bring the coconut milk to a boil. Add the sugar and salt and boil, stirring, for one minute, until sugar dissolves.

Serve cold, hot, or at room temperature, as desired.

From Vegan Lunch Box
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