mediterraneanvegan.blogspot.com
The Mediterranean Vegan: Sicilian Broccoli Affogati
http://mediterraneanvegan.blogspot.com/2010/07/sicilian-broccoli-affogati.html
Comes from the island of Siciliy in Italy. It means "drowned broccoli" because the broccoli is cooked in red wine. It can be served as a side dish or on top of pasta. 3 tbsp olive oil. 1 onion, sliced. 3 cups broccoli, florets. 1/3 cup black olives, sliced (optional). 1 cup red wine. July 14, 2010 at 3:48 PM. Black olives shoulnt be optional, they should be required! July 15, 2010 at 5:26 PM. Mmm, I love the broccoli-olive combo! April 16, 2014 at 3:36 PM. Made this. simple and DELICIOUS.
mediterraneanvegan.blogspot.com
The Mediterranean Vegan: Catalan Trinxat
http://mediterraneanvegan.blogspot.com/2010/06/catalan-trinxat.html
Meaning "chopped and shredded" in Catalan, is a potato pancake fried in olive oil. This dish comes from the Pyrenees, where Catalans prepared it for cold winters. 2 large potatoes, peeled and chopped. 1/2 head of green cabbage, chopped. 2 cloves garlic, minced. 3 tbsp olive oil. November 19, 2010 at 7:09 AM. Oh, how I love potato pancakes.yum.with cabbage, I would never of thought of that.Ill have to give this one a try tonight. January 22, 2011 at 8:22 PM. January 25, 2012 at 11:31 AM.
mediterraneanvegan.blogspot.com
The Mediterranean Vegan: Turkish Miroloto
http://mediterraneanvegan.blogspot.com/2010/05/turkish-miroloto.html
Is a mix between Italian polenta. And old-fashioned skillet corn bread. This moist Turkish bread can be paired with vegetables or beans or eaten as a snack. 4 cups corn flour. 1/2 cup margarine or 1/4 cup oil. 3 tsp baking powder. 2 cups chopped greens (chard, spinach, cabbage). 1 onion, diced. 2 1/2 - 3 cups water. 2 tbsp olive oil. June 3, 2010 at 4:04 PM. What a great dish! It combines two of my favorite things in the whole world: corn and greens! Cant wait to check it out! June 18, 2010 at 1:16 AM.
mediterraneanvegan.blogspot.com
The Mediterranean Vegan: Catalan Escalivada
http://mediterraneanvegan.blogspot.com/2010/06/catalan-escalivada.html
This is a very typical and easy Catalan dish. Escalivar. In Catalan means to "cook in hot ashes" and refers to its traditional method of preparation, where it is grilled on an open fire. While this method is still in use, many people now make it in the oven. You can find escalivada. In pretty much every bar and restaurant in Catalonia. It is usually served as a tapa. On top of bread. Subscribe to: Post Comments (Atom). There was an error in this gadget. Top 10 Documentaries of 2013. Something meant for me.
mediterraneanvegan.blogspot.com
The Mediterranean Vegan: Andalusian Gazpacho
http://mediterraneanvegan.blogspot.com/2010/07/andalusian-gazpacho.html
Gazpacho is a cold tomato soup from the region of Andalusia in the south of Spain, though it is consumed throughout the Spanish state. It is primarily served in the summer as a refreshing meal during hot months. Some people consume it with a spoon and others drink it from a cup. Many also add pieces of bread into the soup upon eating. 10-12 ripe tomatoes, peeled. 1/2 cucumber, peeled. 1/2 red bell pepper. 1/3 baguette bread (soaked in water). 1/2 cup olive oil. August 5, 2010 at 8:22 PM.
mediterraneanvegan.blogspot.com
The Mediterranean Vegan: Sicilian Caponata
http://mediterraneanvegan.blogspot.com/2010/08/sicilian-caponata.html
This eggplant/aubergine based dish has different varieties throughout Italy, most popular in the regions of Sicily, Naples, and Genoa. This recipe is for the vegan-friendly Sicilian Caponata. It can be served as an appetizer on top of bread, on pasta, or as a main dish. 4 tbsp olive oil. 2 eggplants/aubergines, chopped. 1 large onion, diced. 1 green bell pepper, deseeded and diced. 6-8 plum tomatoes, diced. 1 carrot, diced (optional). 2 tsp fresh basil or 1 tsp dried basil. 1/2 cup green olives, chopped.
mediterraneanvegan.blogspot.com
The Mediterranean Vegan: Turkish Zeytinyagli Mantarli Kuskonmaz
http://mediterraneanvegan.blogspot.com/2010/05/turkish-zeytinyagli-mantarli-kuskonmaz.html
Turkish Zeytinyagli Mantarli Kuskonmaz. Is a Turkish salad consisting of asparagus and mushrooms. In this recipe, I added some leftover wild rice that I had. This works as a hot dish or a cold summer salad. Enjoy! 3 tbsp olive oil. 10-12 mushrooms, sliced. 1 bundle of asparagus, chopped. 3 tsp lemon zest or lemon juice. 2 cups cooked rice (optional). May 17, 2010 at 7:04 PM. That looks really delicious. I wanna try it both Hot and Cold. January 29, 2014 at 7:39 PM. Subscribe to: Post Comments (Atom).
mediterraneanvegan.blogspot.com
The Mediterranean Vegan: Spanish Croquetas
http://mediterraneanvegan.blogspot.com/2010/07/spanish-croquetas.html
You can order croquetas. At pretty much every bar in Spain, though they are usually made of ham and cheese or fish. A vegetable variety is rare, but the most common types include mushroom, spinach, and eggplant/aubergine. This recipe is for spinach croquetas, but you can replace the spinach with whichever vegetable you fancy! Note: this recipe requires around 2 1/2 hours of refrigeration. 2 tbsp olive oil. 3 tbsp margarine (or 2 tbsp more olive oil). 15 cups soy milk. July 18, 2010 at 7:33 PM. Barcelona,...
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The Mediterranean Vegan: Risi e Bisi
http://mediterraneanvegan.blogspot.com/2010/06/risi-e-bisi.html
Is a pea risotto from the Venetian region of Italy. The dish is traditionally prepared on April 25th, the feast day of Venice's patron saint, St. Mark. 1 onion, diced. 2 cups fresh or frozen peas. 1/2 cup white wine. 2 cups short grain rice, dry. 7 cups vegetable broth, hot. October 1, 2010 at 7:27 AM. In our country, we associate this as fried rice, but we dont put white wine in it. Subscribe to: Post Comments (Atom). There was an error in this gadget. Top 10 Documentaries of 2013. Something meant for me.
