Turkish Red Pepper Walnut Spread

2 - roasted red peppers, drained
3/4 C walnuts
1 - clove garlic, halved
3 T olive oil
2 T fresh lemon juice
1/2 t hot red pepper flakes
1/2 t ground cumin
0 - salt to taste
1 T fresh parsley, minced

Combine the roasted peppers, walnuts, and garlic in a food processor and process until smooth. Add the olive oil, lemon juice, hot red pepper flakes, cumin, and salt to taste, and process until smooth and creamy. Transfer to a small bowl and sprinkle with parsley. Refrigerate until ready to serve.

From Vegan Fire and Spice

Majorcan Baked Vegetables

2 T olive oil
1 lb. new potatoes, sliced
2 - large green bell peppers, cut intl 1/2 inch strips
1 - eggplant, cut into 1/4 inch slices
4 - garlic cloves, minced
1 lb. plum tomatoes, chopped
1/2 t dried oregano
1/4 t cayenne
0 - salt and pepper to taste

Heat the oil in a large skillet over medium heat. Add the potato slices, and cook, turning frequently, for 10 minutes, or until lightly browned. remove with a slotted spoon and set aside. Add the peppers to the oil and cook for 5 minutes, until softened. Remove with a slotted spoon and set aside. Add the eggplant to the skillet and cook in batches in the oil, until golden on both sides, adding more oil as needed. Remove and drain on paper towels.

Preheat the oven to 375°F. Add the garlic to the skillet, cook 30 seconds, then add the tomatoes, and cook for 10 minutes, stirring, to thicken. Season with the oregano, cayenne, and salt and pepper to taste.

Lightly oil a large baking dish and arrange the cooked vegetables in layers, seasoning each layer with salt and pepper. Pour the tomato sauce over the top, cover, and bake for 30 minutes or until the vegetables are tender. Let stand 10 minutes before serving.

From Vegan Fire and Spice

Roasted Catalan Style Vegetables

2 - spanish onions, in their skins
2 - red bell peppers
1 - eggplant
1 - head of garlic, in its skin
1/2 t salt
1 T capers
2 T fresh parsley, minced
1/2 t dried marjoram
1/4 C olive oil

Preheat the oven to 375°F. Place the onions in a baking pan and bake for 30 minutes. Remove from the oven and add the bell peppers, eggplant, and garlic to the pan and bake one hour longer.

Remove from the oven and cover the vegetables with a clean dish towel for 10 minutes. Remove the charred skin from the peppers and scrape out the seeds. Cut the flesh into strips. Remove the skin of the eggplant and cut the flesh lengthwise into strips. Peel and chop the onions. Arrange the roasted vegetables in a serving dish.

Separate the baked garlic cloves from the papery skins and place in a food processor. Add the salt, capers, parsley, and marjoram and process to a paste. With the machine running, add the olive oil and process until smooth. Toss the garlic mixture with the vegetables and serve.

From Vegan Fire and Spice

Pasta Puttanesca

2 T olive oil
4 - garlic cloves, finely chopped
1 - can (28 oz.) diced tomatoes, drained
1/2 t hot red pepper flakes
1/2 t dried basil
1/2 t dried oregano
0 - salt and pepper to taste
1/2 C black olives, halved and pitted
1/2 C green olives, halved and pitted
3 T capers, rinsed and drained
1/4 C dry white wine
1 lb. spaghetti
3 T fresh parsley, minced

In a saucepan, heat the olive oil over medium heat and add the garlic. When the garlic becomes fragrant, add the tomatoes, red pepper flakes, basil, oregano, and salt and pepper to taste. Bring the sauce just to a boil, then reduce heat to low, stirring to help break up the tomatoes. Simmer for 20 minutes, stirring, until the tomatoes make a thick sauce. Add the olives, capers, and wine and keep warm over low heat.

Bring a pot of salted water to a boil. Add the spaghetti to the water and cook until it is al dente, about 10 minutes. Drain the pasta and transfer to a large serving bowl.

Taste the sauce and adjust the seasonings. Add the sauce to the pasta and toss to combine. Serve immediately, sprinkled with the minced parsley.

From Vegan Fire and Spice

Seitan Cacciatore

1 lb. seitan, cut into 2 inch pieces
2 T olive oil
0 - salt and pepper to taste
1 - yellow onion, chopped
1 - carrot, cut into 1/4 inchs lices
1 - celery rib, cut into 1/4 inch slices
1 - green bell pepper, cut into 1/2 inch pieces
2 - garlic cloves, minced
1/2 t hot red pepper flakes
1/2 t dried oregano
1 - can (28 oz.) diced tomatoes, undrained
1/2 C dry white wine
2 T fresh parsley, minced

In a large saucepan, heat the oil over medium-high heat. Add the seitan and brown lightly on all sides, about 10 minutes. Season with salt and pepper to taste, then transfer to a plate and set aside.

In the same saucepan, add the onion, carrot, celery, and bell pepper. Cover and cook over medium heat, until softened, 5 to 7 minutes, stirring occasionally. Add the garlic and the hot red pepper flakes and cook, stirring, for 1 minute. Add the oregano and tomatoes with their juice and cook, stirring for 2 minutes. Add the wine and boil the mixture, stirring until it is reduced by half, about 5 minutes. Add the reserved seitan and season with salt and pepper to taste. Bring to a boil, then reduce the heat to medium. Cover and cook for 20 minutes, then transfer the seitan to a platter. Stir the parsley into the saucepan and spoon the sauce and vegetables over the seitan.

Adapted from Vegan Fire and Spice

CE's Olive Tapenade

1 C green olives stuffed with pimientos
1 - can pitted black olives
1/2 C sun-dried tomatoes, reconstituted and chopped
1/2 C fresh parsley, coarsely chopped
1/4 C capers
1/2 C marinated banana peppers
1 t oregano
1 t celery salt
1 t thyme
1 t basil
1/4 C olive oil
1 - lemon, juice of

Put it all in a food processor and blend until chunky, but not creamy.

Arugula Potato Salad

1 1/2 lbs. small red potatoes, halved or quartered
0 - salt
1 - large or 2 small red bell peppers
1 - clove garlic
1 T capers
2 T fresh lemon juice
1/2 t sugar
1/4 t cayenne
1/3 C olive oil
1 1/2 C coarsely chopped arugula

Place the potatoes in a saucepan with enough cold water to cover by one inch. Bring to a boil, salt the water, reduce the heat to a simmer and cook, uncovered, until the potatoes are just tender, 10 to 15 minutes. Drain well, place in a serving bowl, and set aside.

Roast the peppers over an open flame or broil about 4 inches from the heat source, turning until the skins are completely blackened. Put the charred peppers into a paper bag and let them steam for about 5 minutes to loosen the skins. Scrape off the blackened skin and remove the seeds and stems. Chop the peppers into 1/2 inch dice and add to the potatoes in the bowl.

Mince the garlic and capers in a food processor. Add the lemon juice, sugar, cayenne, and salt to taste, and process until well blended. With the machine running, slowly add the olive oil. Pour the dressing onto the potatoes. Add the arugula and toss until coated. Taste to adjust the seasonings, adding more salt if needed.

From Vegan Fire and Spice

Artichoke Hearts with Garlic and Capers

1 - bag (9 oz.) frozen artichoke hearts
3 T olive oil
3 - cloves garlic, minced
1 T capers
1/2 t crushed red pepper
2 T fresh lemon juice
0 - salt and pepper to taste
2 T minced fresh parsley
1/4 C toasted dried bread crumbs

Cook the artichoke hearts according to package directions. Drain and set aside.

heat the oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the reserved artichokes, capers, and crushed red pepper. Add the lemon juice and season with salt and pepper to taste. Simmer, stirring to blend the flavors for three minutes. Add the parsley and bread crumbs and toss to combine.

From Vegan Fire and Spice

Citrus Marinated Tempeh With Sweet Potatoes

2 - pkgs (8 oz. each) tempeh
1 1/2 C orange juice
1/2 C fresh lemon juice
2 T soy sauce
1 T mirin
1/2 C chopped onion
2 - garlic cloves, chopped
1 - hot chile minced
1 T light brown sugar
2 - large sweet potatoes, peeled and cut into 1/2 inch slices
2 T canola oil
1 T chopped fresh parsley

Simmer the tempeh in a saucepan of water for 30 minutes. Drain, cool slightly, then cut into 1/2 inch strips.

In a blender, combine the orange juice, lemon juice, soy sauce, mirin, onion, garlic, and chile, and process until blended. Transfer the marinade to a shallow bowl, add the tempeh and marinate for one hour. Boil the sweet potatoes until tender, about 20 minutes. Set aside to cool.

Heat the oil in a large skillet over medium heat, add the tepeh, reserving the marinade, and cook until browned all over, about 10 minutes. Reduce the heat to low and add the reserved marinade. Cover and simmer, stirring occasionally, until hot, about 5 minutes. Transfer the tempeh to a serving platter and keep warm. Add the sweet potato slices to the sauce and simmer until heated through.

Arrange the sweet potatoes around the tempeh on the serving platter. Pour on any remaining sauce and sprinkle with the parsley.

Jamaican Baked Vegetables

2 - red onions, cut into one inch chunks
2 - large carrots, cut into 1/2 inch slices
2 - sweet potatoes, peeled and cut into two inch chunks
2 - Yukon gold potatoes, cut into one inch chunks
1/4 C water
1 C crushed canned pineapple
1/4 C fresh lime juice
1/2 C light brown sugar
3 - cloves garlic, minced
2 t grated fresh ginger
1/8 t ground cloves
1/2 orange juice
1/2 t hot red pepper flakes
1/2 t salt
1/4 t freshly ground black pepper
3 T dark Jamaican rum

Preheat the oven to 425°F. Lightly oil a large roasting pan and add the onions, carrots, sweet potatoes, and white potatoes. Add the water, cover tightly, and bake for 30 minutes. In a blender or food processor, combine the pineapple, lime juice, brown sugar, garlic, ginger, cloves, orange juice, hot red pepper flakes, salt, and pepper and puree until smooth. Pour the sauce mixture over the vegetables, cover rightly, and return to the oven and bake for another 30 minutes longer. Remove from the oven and baste the vegetables with the liquid in the pan. Return to the oven and bake, uncovered, until tender, about 15 minutes longer.

When the vegetables are tender, remove from the oven and place on a serving platter. Cover loosely with foil to keep warm. Transfer the basting liquid to a small saucepan and bring to a boil over high heat. Add the rum, if using, and continue cooking, stirring constantly, for two minutes. Pour the sauce over the vegetables and serve. Add seitan or tempeh if you want something chunkier.

Seitan with Tomato Orange Sauce

2 T olive oil
1/4 C minced scallion
2 t minced garlic
1/2 t ground cumin
1/2 t crushed red pepper flakes
1 - can (14.5 oz.) diced tomatoes, drained
1/2 C orange juice concentrate
1 t tomato paste
1 t salt
1/8 t freshly ground black pepper
1 lb. seitan, cut into 1/4 inch slices

Heat one tablespoon of the oil in a saucepan over medium heat. Add the scallions, garlic, cumin, and hot red pepper flakes. Cook, stirring, for 30 seconds, then add the tomatoes, orange juice concentrate, tomato paste, salt, and pepper, and cook for 5 minutes, stirring occasionally. Taste to adjust the seasonings, and keep warm. Heat the remaining 1 tablespoon of oil in a large skillet over medium-high heat. Add the seitan and cook until browned on both sides, about 10 minutes total. Transfer the seitan to a serving platter and spoon the reserved sauce over the seitan.

From Vegan Fire and Spice

Grilled Vegetable Fajitas

3 - portobello mushroom caps
3 - limes, juice of (about 1/2 cup)
3 - cloves garlic, chopped
2 - hot green chiles, seeded and chopped
2 T fresh cilantro, minced
1 t salt
1 - red bell pepper, seeded and quartered
1 - zucchini, halved lengthwise
8 - flour tortillas

In a shallow bowl, combine the mushrooms, lime juice, garlic, chiles, cilantro, and salt. Cover and marinate in the refrigerator for at least one hour. Preheat the grill or oven. Drain the mushrooms and reserve the marinade. Place the mushrooms, bell pepper, and zucchini on a grill, or if using an oven, on a baking sheet. Grill the vegetables until tender and browned, basting with the reserved marinade. Slice the vegetables into thin strips and wrap up in tortillas.

From Vegan Fire and Spice

Mexican Fruit Salad

2 - navel oranges, peeled and cut into one inch chunks
2 C fresh or canned pineapple chunks
1 - jicama, peeled and cut into 3/4 inch chunks
1/2 C fresh orange juice
1/4 C fresh lime juice
2 - ripe pears, cored and cut into one inch chunks
2 - ripe bananas, sliced
1 - pomegranate, seeds of
1 1/2 T fresh mint, chopped
2 T cider vinegar
1/4 t chili powder
1/8 t cayenne
1 T minced scallions
1/4 C canola oil

Combine the oranges, pineapple, jicama, orange juice, and lime juice in a large bowl and refrigerate for several hours to marinate. Drain the marinated fruit, reserving the juice. Combine the marinated fruit with the pears and bananas, and add to salad bowl. Sprinkle the salad with pomegranate seeds and mint, and set aside. In a small bowl combine 1/2 cup of the reserved juice with the vinegar, chili powder, cayenne, and scallions. Whisk in the oil in a thin stream. Drizzle the vinaigrette over the salad. Serve immediately.

From Vegan Fire and Spice

Veracruz Potato Salad

1 1/2 lbs Yukon gold potatoes
1 - small red onion, minced
1 - red bell pepper, seeded and chopped
1 - ripe tomato, chopped
1 - hot green chile, seeded and minced
1 T capers
1/4 C fresh cilantro, chopped
3 T olive oil
2 T fresh lime juice
1/4 t dried oregano
0 - salt to taste
1 - ripe avocado

Cook the potatoes in a pot of boiling salted water until just tender, about 30 minutes. Drain and allow to cool slightly, then cut into one inch chunks and place in a large bowl. Add the onion, bell pepper, tomato, chile, capers, and cilantro.

In a small bowl, combine the oil, lime juice, oregano, and salt to taste. mix well. Pour the dressing over the salad and toss gently to combine. When ready to serve, peel, pit, and dice the avocado and add to the salad.

From Vegan Fire and Spice

Spicy Corn Soup

1 T olive oil
1 - medium onion, chopped
1 - clove garlic, minced
1/4 t cayenne
1/4 t ground cumin
1 - medium potato, peeled and cut into 1/4 inch cubes
3 C water or vegetable broth
4 C corn kernels
0 - salt and pepper
1 C vegan milk
0 - minced canned green chiles

Heat the oil in a large saucepan over medium heat. Add the onion, garlic, cayenne, and cumin. Cover and cook until the onion is softened, about 5 minutes. Add the potato and the water. Bring to a boil over high heat. Add the corn, reduce the heat to low and simmer until the vegetables are tender, about 15 minutes. Season to taste with salt and pepper. In a food processor, puree 2 to 3 cups of the soup. Combine the pureed soup with the rest of the soup and let cool to room temperature. Just before serving, stir in vegan milk. ladle the soup into bowls and sprinkle each serving with a small spoonful of the minced chiles.

From Vegan Fire and Spice

Jumpin' Jambalaya

2 T canola oil
1 - onion, chopped
1 - green bell pepper, chopped
2 - celery ribs, chopped
3 - cloves garlic, minced
2 - hot chiles, seeded and minced
1 - can (28 oz.) diced tomatoes, undrained
1 t dried thyme
1/2 t filé powder
1 t salt
1/4 t cayenne
2 t tabasco
8 oz. seitan, cut into one inch pieces
1 - can kidney beans, drained and rinsed
0 - freshly cooked rice

Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the onion, bell pepper, celery, garlic, and chiles. Cover, and cook over medium heat, stirring occasionally, until softened, 5 to 8 minutes. Remove the cover, add the juice from the tomatoes, the thyme, filé powder, salt, cayenne, and tabasco. Stir in the tomatoes and bring to a boil. Reduce the heat to low and continue to cook, stirring occasionally, for 15 minutes.

Heat the remaining 1 tablespoon of oil in a skillet over medium heat. Add the seitan and cook five minutes or until lightly browned, then add to the tomato mixture along with the kidney beans. Adjust the seasoning to taste and simmer an additional ten minutes to blend the flavors. Serve over rice.

From Vegan Fire and Spice

Smokin' Texas Caviar

2 - cans black-eyed peas, drained and rinsed
2 - cloves garlic, minced
1 - canned chipotle chile, chopped
2 T parsley, minced
1/2 t salt
1/4 t ground cumin
1/4 t dried oregano
2 T olive oil
1 1/2 T red wine vinegar

Mix it all together in a food processor and pulse until just mixed, but still retaining a coarse texture. The flavor improves if allowed to sit for an hour or so before serving. A dip for chips or raw vegetables.

From Vegan Fire and Spice

Mild Coconut Curry

2 - medium potatoes, chopped
1 - lemongrass stalk
4 T Puy lentils
1 T coconut oil
1 - onion, chopped
2 - garlic cloves, chopped
6 - mushrooms, sliced
1 t turmeric
1 t ground cumin
4 oz green beans
1 - yellow pepper, de-seeded and chopped
1 - zucchini, chopped
8 oz frozen sweetcorn
1 C coconut milk
1 - lime, juice only
1 T chopped coriander leaves

Put the potatoes, lemongrass and lentils into a medium saucepan and add enough boiling water to just cover the tops of the potatoes. Return to the boil, then simmer for about 15 minutes.

Heat the oil in a large saucepan and fry the onion, garlic, mushrooms, turmeric and cumin until the onion is soft. Add all the remaining ingredients, except for the coriander, and stir well.

Remove the lemongrass from the lentil pan, then add the lentil mixture to the onion mixture. Simmer everything for about 10 minutes, or until the lentils are soft, then add the chopped coriander.

Serve with brown basmati rice cooked with a few cardamom pods.

From vegweb.com

CE's special tabbouleh

1 1/2 C bulgur
2 - bunches parsley, chopped finely
1/2 - bunch mint, chopped finely
1 - medium cucumber, diced
2 - medium carrots, grated
3 - stalks celery, diced
1 - medium green bell pepper, diced
2 - lemons, juice of
1/3 C olive oil
1 t salt
1/4 t ground black pepper
0 - radish sprouts, if desired

Cover the bulgur with boiling water and leave to soak for 15 minutes.

Cut everything up and throw it together. Chill.

Greek Currant Cake

2 1/2 C all purpose flour
1 T ground cinnamon
1 t baking soda
0 - pinch of salt
2 C dried zante currants
1/2 C golden raisins
1/3 C fresh orange juice (1 medium orange)
3 T fresh lemon juice (1 medium lemon)
2 t grated orange peel (peel of 1 medium orange)
1 1/2 t grated lemon peel (peel of 1 medium lemon)
2 t brandy
1 t vanilla extract
3/4 C olive oil
1 1/2 C sugar

Preheat the oven to 350°F. Grease and flour a 10" round springform cake pan and set aside.

In a large bowl, sift together the flour, cinnamon, baking soda, and salt. Add the currants and raisins, stirring well to evenly combine. Set aside.

In a small bowl, combine the orange juice, lemon juice, orange peel, lemon peel, brandy, and vanilla; set aside.

Pour the oil into another large bowl. With an electric mixer on high speed, gradually beat in the sugar. When all the sugar has been incorporated, gradually beat in the citrus juice mixture on low speed.

Gradually add the flour mixture to the oil mixture, stirring well with a wooden spoon after each addition. Spoon the batter into the prepared pan, then place on a pizza pan or a circle of a double thickness of foil with a raised edge (to prevent oven fires).

Bake for 50 to 60 minutes, or until a knife inserted in the center almost comes out clean (this is a very moist cake). If the cake is browning too quickly after 45 minutes, cover loosely with foil and bake until done. Let cool completely in the pizza pan or foil on a wire rack before transferring to a cake plate and removing the sides. Sprinkle with confectioners' sugar if desired.

From Mediterranean Vegan Kitchen

Caramelized Apple Tart with Aniseed

1 C all purpose flour
1/3 C olive oil
1 1/2 T sugar
1 t aniseeds, lightly crushed
1/4 t salt
3 T ice water
9 T sugar
4 - large Golden Delicious apples, peeled, cored, and cut into very thin slices
2 T canola oil

In a food processor fitted with the metal blade, combine the flour, oil, sugar, aniseeds, and salt; pulse a few times until combined. With the motor running, add water through the feed tube and process until the dough almost forms a ball.

With lightly floured fingers, gather the dough into a ball and flatten into a thick, even disk; cover with plastic wrap and refrigerate for at least 30 minutes or up to 2 days.

Preheat the oven to 425°F. lightly oil a 12" pizza pan or a large baking sheet without sides; set aside.

On a lightly floured work surface using a lightly floured rolling pin, roll out the dough to a 12" circle. Place the circle of dough on the prepared pan and prick lightly with a fork in several places.

Sprinkle dough with 2 tablespoons of sugar. Leaving a one inch border of dough, arrange the apple slices in overlapping concentric circles, working from the outside edge to the center of the tart. With a fork, blend the oil with 4 tablespoons of sugar. With your fingers, distribute the sugar mixture evenly over the apples. Fold the dough border over the apples to form a rustic edge on the tart.

Bake the tart in the middle of the oven for 10 minutes. remove from the oven and sprinkle 2 tablespoons of sugar over the top. Return to the lower third of the oven and bake for 10 to 15 minutes, or until lightly golden. Remove from the oven and preheat the oven to broil.

Sprinkle the tart with the remaining 1 tablespoon of sugar. Broil on the middle rack until the tops of the apples are nicely browned and caramelized, turning the pan frequently to promote even browning, 2 to 3 minutes. Serve warm or at room temperature.

From Mediterranean Vegan Kitchen

Panforte

1/2 C all purpose flour
2 T unsweetened cocoa powder
1 t ground cinnamon
1/4 t ground coriander
1/4 t freshly grated nugmeg
1/4 t ground cloves
0 - pinch of ground white pepper
1 1/4 C coarsely chopped dried figs
1 C coarsely chopped walnuts
1/2 C coarsely chopped blanched almonds
1/2 C coarsely chopped candied orange peel
1/2 C coarsely chopped candied citron
2/3 C sugar
2/3 C light corn syrup
0 - confectioners' sugar

Preheat the oven to 300°F. Grease the bottom and sides of a 9" springform pan. Cut a 9" circle of waxed paper or parchment paper; place in bottom of pan and grease. Set aside.

in a small bowl, place the flour, cocoa, cinnamon, coriander, nutmeg, cloves, and white pepper; stir well to combine. In a large bowl, combine the figs, walnuts, almonds, orange peel, and citron. Add the flour mixture, stirring well to break up any lumps.

In a small saucepan, combine the sugar and corn syrup. Cook over medium-low heat, stirring occasionally, until the syrup forms a firm ball when dropped into cold water, or reaches 245°F on a candy thermometer. Immediately pour the syrup into the fruit and nut mixture; stir quickly until the flour is thoroughly moistened.

Spoon the batter into the prepared pan. Press into an even layer with the back of a large spoon. Bake for 45 minutes. Let cool completely in the pan on a rack.

Remove the sides of the springform pan and invert the cake onto a plate lined with a piece of waxed paper. Remove the bottom and peel off the paper circle. Set a cake plate over the top and turn the cake right side up. Sprinkle with confectioners' sugar.

From Mediterranean Vegan Kitchen

Strawberry Parfait with Bananas, Grapes, and Grappa

1/4 C sugar
1/4 C grappa or kirsch
1 - large lemon, juice of
2 C strawberries, hulled and sliced crosswise
1 C seedless white grapes, halved lengthwise
1 - large banana, sliced crosswise

In a small saucepan, combine the sugar, grappa, and lemon juice. Heat over low heat, stirring often, until the sugar is just dissolved. Remove from the heat and let cool for at least 15 minutes.

Distribute one-third of the strawberries among 4 glass parfait dishes or wine goblets. Do the same with the grapes and bananas. top each with about 1 tablespoon of the syrup. Repeat the layering twice more. Cover and refrigerate for at least 1 hour. Serve chilled, garnished with mint sprigs if desired.

From Mediterranean Vegan Kitchen

Baked Stuffed Pears

4 - large ripe firm Bosc pears, cut in half lengthwise
1/2 C soft white bread crumbs
1/2 C sugar
1/3 C blanched almonds, toasted
2 T unsweetened cocoa powder
1 T marsala or sherry
1/2 C dry white wine
1/2 C pear or apple juice

Preheat the oven to 350°F. lightly oil a baking dish just large enough to hold the pears in a single layer.

With a melon baller, scoop out the cores and about 1 teaspoonful of flesh from the centers of each pear half. Place the pear flesh, bread crumbs, 1/2 cup sugar, almonds, cocoa, and marsala in a food processor fitted with the metal blade. Process until very smooth.

Fill the pear halves evenly with the stuffing, and place in the prepared baking dish. Sprinkle the pears evenly with a tablespoon of sugar. Combine the wine and juice in a glass measuring cup and pour around the pears.

Bake for 40 to 45 minutes, uncovered, or until the pears are tender when pierced with the tip of a sharp knife. Serve warm.

From Mediterranean Vegan Kitchen

Provençal Marinated Vegetable Sandwich

1 - baguette
2 T red wind vinegar
2 T olive oil
2 t dijon mustard
2 - cloves garlic, finely chopped
1 - large tomato, cored, seeded, and chopped
1 - medium red bell pepper, chopped
1/2 - medium red onion, finely chopped
1/4 C marinated quartered artichoke hearts, drained and chopped
2 T chopped kalamata olives
2 T drained capers
2 T fresh parsley, finely chopped
0 - salt and pepper to taste

Cut the bread in half lengthwise. Pull most of the bread from the crusts.

In a large bowl, whisk together the vinegar, oil, mustard, and garlic. Stir in the tomato, bell pepper, onion, artichokes, olives, capers, and parsley; season with salt and pepper. Spoon the vegetable mixture into the bottom bread shell and replace the top. Cut in half crosswise. Wrap each half tightly in plastic wrap and refrigerate for at least 30 minutes or up to 2 hours, turning a few times to evenly moisten the top and bottom of the bread.

From Mediterranean Vegan Kitchen

Bagels with Eggplant Spread

1 - large eggplant
1 - small red bell pepper
2 T olive oil
1 - medium red onion, cut into eighths
1/4 C fresh parsley
1/4 C fresh basil
1/2 - lemon, juice of
1 T tomato paste
2 - cloves garlic, minced
0 - pinch of cayenne
0 - salt and pepper to taste
8 - bagels, halved and lightly toasted

Preheat the oven to 400°F. Pierce the eggplant in several places with the tines of a fork. Rub the eggplant and bell pepper with a teaspoon of oil. Place the eggplant and bell pepper on an ungreased baking sheet. Roast for 40 to 45 minutes, turning frequently with tongs, or until the eggplant is collapsed and the pepper is blistered and beginning to char. Carefully stem the eggplant, cut in half lengthwise, an drain, cut side down, on several layers of paper towel. Place the bell pepper in a paper bag; twist closed and leave for 20 minutes.

When the eggplant is cool enough to handle, strip away and discard the skin. Cut the flesh into chunks and set aside. Peel the skin off the pepper with your fingers or a small paring knife. Cut lengthwise in half, removing the core, ribs, and seeds, then cut each half lengthwise in half.

Place the eggplant, bell pepper, remaining oil, onion, parsley, basil, lemon juice, tomato paste, garlic, cayenne,s alt, and pepper in a food processor fitted with the metal blade. Pulse until not quite smooth. Transfer to a serving bowl and let stand at room temperature for 30 minutes to allow the flavors to blend.

Serve at room temperature, accompanied with the toasted bagel halves.

From Mediterranean Vegan Kitchen

Greek Lenten Spinach Pie

2 lbs. spinach, washed, or 2 10 oz. bags spinach
4 T olive oil
1 - medium onion, chopped
2 - large cloves garlic, minced
1/4 t crushed fennel seeds
0 - salt and pepper to taste
2 T fresh parsley, finely chopped
2 T fresh dill, finely chopped
1 T flour
1/2 t sugar
1/8 t freshly grated nutmeg
12 - sheets phyllo dough, thawed according to package directions

Bring a large stockpot filled with salted water to a boil over high heat. Working in two batches, add the spinach and blanch for 2 to 3 minutes, or until just wilted. Using tongs or a large slotted spoon, transfer to a colander.

Rinse under cold running water and drain, squeezing out as much liquid as possible. Transfer to a cutting board and coarsely chop. Set aside.

In a large skillet, heat 2 tablespoons of oil over medium-low heat. Add the onion and garlic and cook, until softened,a bout 10 minutes. Add the chopped spinach and fennel and season lightly with salt and pepper. Increase the heat to medium and cook until the moisture released from the spinach has evaporated, 7 to 10 minutes. Add the parsley, dill, flour, sugar, and nutmeg. Cook, stirring constantly, for 2 minutes. Season with additional salt and pepper as necessary. Set aside to cool.

Preheat the oven to 375°F. Lightly grease the bottom and sides of a 10-inch round cake pan or straight-sided tart pan. Working quickly, arrange a sheet of phyllo dough in the pan, pressing lightly against the bottom and sides, leaving the excess dough to drape over the sides. (As you work, keep remaining phyllo sheets covered with a damp kitchen towel to retain their moisture.) Except for the overhanging dough, brush the dough evenly with 1/2 teaspoon of the remaining oil. Layer, then oil, 5 more sheets in this manner, placing each sheet slightly crosswise to the one below.

After the sixth layer is in place, spoon the cooled spinach mixture into the pie, spreading with the back of the spoon to make a smooth surface. Repeat the layering process with the remaining 6 sheets of phyllo. Trim excess pastry, leaving about 1 1/2 inches of pastry extending beyond the rim of the pan. Brush the excess edge of the pastry with water, then roll inwards to form a border around the rim of the pie and brush with oil. Bake for 35 to 40 minutes, or until the top of the pie is golden and crisp. Serve warm.

VARIATION: Substitute one-third of the spinach with escarole, curly endive, kale, dandelion greens, or any other bitter greens.

From Mediterranean Vegan Kitchen

Zucchini Stuffed with Couscous and Currants

4 - large zucchini, trimmed and halved lengthwise
2 1/2 T olive oil
1 - medium onion, finely chopped
1 - medium carrot, finely chopped
1 C vegetable stock
1 t grated lemon peel
0 - salt and pepper to taste
1/2 C instant couscous
3 T zante currants
1/4 C fresh parsley, chopped
2 T fresh chives or scallions
1/2 - large lemon, juice of
1/4 t freshly grated nutmeg

Preheat the oven to 425°F. Lightly oil a baking sheet and set aside. Scoop out the insides from each zucchini half, leaving a 3/8-inch-thick shell. Rub the outsides of the zucchini shells with 1/2 tablespoon of the oil and set aside. Finely chop the insides and set aside. Finely chop the insides and set aside.

In a large deep-sided skillet with a tight-fitting lid, heat the remaining 2 tablespoons oil over medium heat. Add the onion and carrot and cook, stirring frequently, until softened, about 5 minutes. Add the chopped zucchini and increase the heat to medium-high. Cook, stirring often, until most of the liquid released by the zucchini has evaporated, 10 to 15 minutes.

Add the stock, lemon peel, salt, and pepper; bring to a boil over high heat. Add the couscous and currants. Cover and remove from the heat. let stand for 8 to 10 minutes until the couscous has absorbed all the liquid.

Uncover and fluff the couscous mixture with a fork. Add the parsley, chives, lemon juice, and nutmeg, stirring well to combine. Taste and season with additional salt and pepper, if needed. Spoon the filling evenly into each zucchini shell and arrange on the prepared baking sheet. Bake for 25 to 30 minutes, or until the tops are lightly browned and the shells are tender when pierced with the tip of a sharp knife. Serve warm or at room temperature.

From Mediterranean Vegan Kitchen

Italian Summer Vegetable Stew (Ciambotta)

1 - large eggplant, cut in cubes, salted and drained
4 T olive oil
1 - large onion, chopped
1 - stalk celery, finely chopped
1 - medium green bell pepper, cut into thin strips
1 - medium red bell pepper, cut into thin strips
4 - large garlic cloves, minced
2 - medium zucchini, cut into rounds
1 1/2 lbs. vine-ripened tomatoes (about 4), peeled, seeded, and chopped
1 lb. potatoes, peeled and cut into chunks
1 C vegetable stock
1/2 t oregano
0 - salt and pepper to taste
1 C fresh basil leaves, chopped

Rinse the drained eggplant under cold running water. Dry between paper towels and set aside.

In a large deep-sided skillet with a lid or a medium stockpot, heat 3 tablespoons of the oil over medium heat. Add the onion and celery and cook, stirring often, until softened, 3 to 5 minutes. Stir in the bell peppers and garlic; cook, stirring often, for 2 to 3 minutes. Add the eggplant and cook, stirring often, 2 to 3 minutes. Add the remaining 1 tablespoon oil and the zucchini and cook, stirring often, until the zucchini is barely tender 5 to 8 minutes. Add the tomatoes, potatoes, broth, oregano, salt, and pepper, stirring well to combine. Bring to a brisk simmer over medium-high heat. Reduce the heat, cover, and simmer gently until all the vegetables are tender, 20 to 25 minutes, stirring occasionally. Stir in the basil just before serving. Serve hot.

From Mediterranean Vegan Kitchen

Eggplant Couscous Rolls with Black Olives and Minted Tomato Sauce

2 - eggplants (about 1 lb. each)
2 T olive oil
1 1/4 C vegetable stock
3 T lemon juice
3/4 C instant couscous
1/2 t thyme
0 - cayenne to taste
0 - salt and pepper to taste
1/2 C chopped kalamata olives
3 T fresh mint, finely chopped
1 C marinara sauce
12 - kalamata olives

Preheat the oven to 400° F. Lightly oil 2 baking sheets and set aside.

Trim both ends of the eggplants. Remove must of the skin in thin slices. Cut lengthwise into about six slices per eggplant. Brush with 1 1/2 tablespoon of the oil and arrange in a single layer on the baking sheets. Bake for 12-15 minutes, turning once halfway through cooking, or until tender and lightly browned.

Meanwhile, in a medium saucepan, bring the stock and 1 tablespoon of the lemon juice to a boil. Stir in the remaining 1/2 tablespoon oil, couscous, thyme, cayenne, and salt. Cover, remove from the heat, and let stand for 7 minutes, or until the broth is absorbed. Uncover, fluff with a fork, and let cool for a few minutes. Stir in the chopped olives, 2 tablespoons of the mint, and black pepper.

Lightly oil a 9x13" baking dish. Divide the couscous mixture evenly down the centers of the eggplant slices. Roll up the eggplant firmly around the filling, pushing back in any escaping filling as you roll. Place the rolls, seam side down, in the prepared dish. Cover with foil and bake for 10 minutes.

Stir the remaining mint into the sauce. Uncover the baking dish and spoon the sauce evenly over the top of each eggplant roll. Top each roll with a whole olive, skewering with a toothpick. Cover and bake for 10 minutes. Uncover and bake for 5 minutes, or until the sauce is heated through.

From Mediterranean Vegan Kitchen
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Candied Sweet Potatoes

4 - sweet potatoes
1 C granulated brown sugar
1 t salt
2 T margarine
1/4 C water
1/4 t cinnamon
1/8 t grated nutmeg

Preheat the oven to 350° F. Parboil the sweet potatoes for 15 minutes; peel and slice them. Place in an oiled 1 1/2 quart baking dish.

Make a syrup by combining sugar, salt, margarine, water, and spices and boiling for 3 minutes. Pour syrup over potatoes.

Bake for 1 1/4 hours, basting frequently.

From New York Times Cookbook
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Peanut and Vegetable Wat

1 lb butternut squash, peeled, deseeded and diced
8 oz zucchini, chopped
8 oz eggplant, diced
8 oz green beans, topped, tailed, and cut into 1 inch lengths
1 - onion, peeled and finey chopped
2 - garlic cloves, crushed
1 - inch piece of ginger, finely chopped
2 oz peanuts, ground and roasted
1 T peanut butter
2 T fresh cilantro, finely chopped
1 T tamarind purée
2 T peanut oil
20 oz vegetable stock
1 t berbere
1 t turmeric
0 - black pepper to taste
0 - peanuts to garnish

Fry the onion, garlic, ginger, and eggplant in the oil in a large pan until softened. Add the berbere and turmeric and stir around for a few seconds, then put in the remaining vegetables, cilantro, tamarind purée and stock and season with black pepper.

Stir well, bring to a boil, cover and simmer for 15 minutes, stirring occasionally. Add the peanut butter and ground peanuts and stir until well combined. Continue simmering while stirring for a couple of minutes until the vegetables are tender and the mixture has thickened.

From A Vegan Taste of East Africa
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Sweet Potato and Cardamom Balls

1 1/2 lb sweet potatoes, peeled
1 - onion, peeled and grated
1 T peanut oil
1/2 t ground cardamom
0 - black pepper to taste

Cut the potatoes into chunks and boil or steam until done, meanwhile frying the onion in the oil until soft. Drain and mash the potatoes and add the onion and cardamom. Season with black pepper and mix thoroughly. Take rounded tablespoonfuls of the mixture and roll into balls before serving.

From A Vegan Taste of East Africa
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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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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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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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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
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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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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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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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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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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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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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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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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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