By Donna Klein
After years of study, scientists declared that the Mediterranean vitamin was once the simplest one for total strong health-and the intriguing information used to be that it tasted nice, too.
With recipes for every thing from nutritious appetizers to dairy-free cakes, this detailed Mediterranean vegan cookbook is perfect for vegetarians, people with a lactose intolerance, and someone who desires to make gloriously scrumptious dishes with no meat, eggs, or dairy. Dishes include:
* Sicilian Eggplant Relish
* Catalan Grilled greens with Almond Sauce
* vintage Italian Minestrone
* Moroccan clean Tomato Salad
* Black Olive Bread
* Zucchini-Lemon Couscous
* Greek Currant Cake
* Braised Pears in purple Wine
* and extra
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Extra resources for The Mediterranean Vegan Kitchen
Cool to lukewarm. Add yeast and mix well. Blend in eggs. Gradually add ﬂour, mixing until dough is well blended. Place dough in greased bowl or Dutch oven and cover; let rise until double. ) Shape dough into two loaves on a well-ﬂoured board and place in two loaf pans covered with damp towels or plastic wrap, or in two covered Dutch ovens. Let rise in warm place until doubled in bulk, about 2 hours. Bake in Dutch oven for 45 minutes, or in 350°F conventional oven for 1 hour. Yield: 2 loaves Breads 37 SOUR CREAM–BUTTERMILK CORN BREAD unsalted butter for greasing pan 2 cups white cornmeal 31⁄ 2 teaspoons baking powder 1 ⁄ 2 teaspoon baking soda dash salt 11⁄ 2 cups low-fat sour cream 2 eggs, lightly beaten 2 tablespoons olive oil 2 ⁄3 cup buttermilk Butter a 12Љ Dutch oven or 9Љ ϫ 12Љ baking pan.
Crumble in four tortilla halves. Season to taste with salt and pepper. Let stand 5 minutes. Heat 2 tablespoons oil and add egg mixture. Cook until just set, stirring frequently. Sprinkle with remaining cheese. Stand two tortilla halves in each serving and garnish with cilantro sprigs. Yield: 4 servings Breakfast Dishes 31 BLUEBERRY CINNAMON BROWN BETTY unsalted butter for greasing pan plus 1 cup (2 sticks), melted 2 cups rolled oats 2 cups unbleached all-purpose ﬂour 2 cups brown sugar 2 teaspoons ground cinnamon 1 ⁄ 2 teaspoon baking powder 2 tablespoons cornstarch 5 tablespoons fresh lemon juice (need about 2 large lemons) 31⁄ 2 pints fresh blueberries, rinsed and picked over This also makes a great dessert topped with ice cream.
Combine milk, water, butter, and salt in a saucepan and bring to a boil. Reduce the heat and add ﬂour. Beat the mixture until it leaves the sides of the pan and forms a ball. Transfer the mixture to a bowl. Whisk in the eggs, one at a time, whisking well after each addition. Stir in Parmesan and pepper. Drop the batter in eight mounds in Dutch oven or baking pan. Bake the puﬀs in Dutch oven with a lot of coals on the top, or in 400°F conventional oven, for about 20 minutes, until they are crisp and golden.