mediterranean - vegetarian recipes

Try it! You will enjoy it!

Restaurant Highlight: Soya In Paris, France

Gingered Winter Fruit Medley

Black Bean Nachos

Come Along! Join Meatless Monday and Slow Food for Terra Madre Day on December 10th










mediterranean vegetarian recipes

Recipe: Mediterranean-Style Rotini with Toasted Garlic Panko

October 8 2018 Oh My Veggies 

When I saw the recipe for Fusilli with Caramelized Spring Onions and White Wine sitting in my “Recipes to Make” folder (an actual folder, mind you, not one on the computer–I am old school like that), I thought I’d add it to my meal plan because I had everything on hand for it except the onions. When I went to write up my meal plan post, I noticed that the recipe had pretty mediocre reviews online, with readers commenting that the dish was bland and flavorless. Oh, what to do! I had already done my shopping for the week, so it was too late to make something else. Instead, I decided to change the recipe–I added everything I could find in the pantry to give this pasta dish a big boost in flavor. I could have gone the easy route and doused this with massive amounts of cheese, but I opted to add ingredients that pack a lot of flavor into a small amount of calories and fat, making this Mediterranean-Style Rotini recipe both delicious and healthy.

Mediterranean Brussels & Beans

December 11 2017 Meatless Monday 

Dress up winter’s favorite miniature cabbage with sweet sun-dried tomatoes and protein-packed cannellini beans. Feta cheese and thyme lend Mediterranean flavors to this simple dish. This recipe comes to us from Sarah of So Hungry I Could Blog. Serves 2 - 15 medium-large Brussels sprouts - olive oil - sea salt or kosher salt - 1 - 1 1/­­2 cups cooked cannellini beans (about 1 can) - 1/­­2 cup sun-dried tomatoes, sliced thin - 1/­­2 cup feta cheese, crumbled or cubed - leaves from 2-3 sprigs of fresh thyme - pepper Rinse the Brussels sprouts in a colander. Trim the ends of the Brussels and cut in half, length-wise. Remove the outer leaves and discard (these leaves will usually fall right off after cutting the sprouts in half). In a glass or tin baking dish, toss the Brussels in a few teaspoons of olive oil and a few pinches of salt. Roast at 400 degrees for 15-20 minutes. Toss the sprouts and roast for an additional 15-20 minutes, or until browned and slightly crisped. While the sprouts are cooking, combine the beans, feta, tomatoes and thyme -- tossing carefully so as not to break up the cheese too much. Add the warm Brussels sprouts to the bean mixture and gently combine. Drizzle with a little extra olive oil and a sprinkle of fresh pepper before serving. Makes about 4 servings as a side dish. The post Mediterranean Brussels & Beans appeared first on Meatless Monday.

Vegan Lentil Moussaka

December 6 2017 Golubka Kitchen 

Vegan Lentil Moussaka This post was created in partnership with USA Pulses and Pulse Canada. As our new cookbook release date approaches and we enter a really busy season of our lives (more on that soon!), we count on hearty and sustainable meals like this lentil moussaka to see us through periods of tiredness or stress. If you are feeling any kind of holiday season-related pressure, it might just be the perfect, comforting dish for you, too. I love casserole-style dishes – they take some initial effort to put together, but afterwards they turn into a meal that just keeps on giving. This moussaka is definitely like that – the portion is big enough to have dinner or lunch taken care of for a solid few days, it keeps well and only gets better with age, can be eaten hot or cold, and can even be re-imagined as, say, a toast topping, if its initial layered charm ever wears off.  Moussaka is cooked in numerous countries in the Middle East and the Mediterranean, and the recipe varies from region to region, but it usually involves layers of ground meat, eggplant or potatoes, and a béchamel or egg custard blanket on top. In our vegan version, protein-rich lentils take place of the ground meat. Once they are cooked in a mixture of mushrooms, carrots, onion, herbs, and crushed tomatoes, and layered with silky roasted eggplant, it’s incredible how savory and satisfying they become. We went with mashed potatoes for the top layer, in place of the custard or béchamel, which takes this dish even further into the cozy and wintery meal territory. The mashed potato blanket also gets the most incredible, crispy, golden crust on top after some time in the oven, which makes the whole thing even more irresistible. I suggest roasting the eggplant, making the mashed potatoes, and maybe even cooking the lentils in advance, that way assembling the moussaka will feel like a breeze. All the ingredients in this recipe are very affordable and widely available, and it’s amazing that such a satisfying meal can be made with just lentils and veggies. I generally make sure to keep a big jar of French lentils in my pantry, because they are very versatile and perfect for adding substance to all kinds of plant-based meals. Lentils fall under the category of pulses, together with chickpeas, beans and dry peas, which are all perfect vehicles for sustainable and nourishing meals. We’ve been having a ton of fun working with USA Pulses and Pulse Canada on creating accessible recipes, centered around pulses, as part of their Half Cup Habit initiative. Try adding a half cup of pulses to your meals a few times a week – they will up your whole healthy cooking game, I promise. For more of our pulses recipes, head here, as well as to the Half Cup Habit website. Enjoy :) Vegan Lentil Moussaka   Print Serves: 6-8 Ingredients 3 medium-large eggplants - sliced in ½ inch thick rounds 4 tablespoons neutral coconut or olive oil - divided sea salt freshly ground black pepper 1 cup dried French lentils - soaked overnight in purified water with a splash of acv 4 medium Yukon gold potatoes - peeled and quartered 2 tablespoons olive oil or ghee, plus more for brushing the mashed potato layer 1 large yellow onion - chopped 2 medium carrots - sliced 1-2 celery ribs - sliced (optional) pinch of red pepper flakes 1 teaspoon each fresh or dried thyme, oregano and/­­or marjoram (optional) 3 garlic cloves - sliced 1 lb baby bella or crimini mushrooms - sliced 1 28 oz can of box of crushed tomatoes 1 tablespoon tomato paste ½ tablespoon smoked paprika ½ teaspoon cinnamon (optional) ¼ teaspoon ground nutmeg (optional) handful of toasted pine nuts (optional) chopped parsley and dill - for garnish (optional) Instructions Preheat oven to 400° F (200° C). Prepare two parchment paper-covered baking sheets. Arrange the eggplant slices on the baking sheets in a single layer, oil with 2 tablespoons of coconut oil/­­olive oil, sprinkle with salt and pepper, and roast for 20 minutes. Flip the slices and roast for another 15 minutes, until silky. Set aside. Lower the oven temperature to 375° F (190° C). While the eggplant is roasting, drain and rinse the lentils. Cover them with purified water in a medium pot, and bring to a boil over high heat. Reduce the heat to a simmer and cook, covered, for 10-15 minutes or until cooked, but not mushy. Add salt at the end. Drain over a colander and set aside. Place the potatoes in the same pot you used to cook the lentils, cover with purified water and bring to a boil over high heat. Reduce the heat to a simmer and cook until soft throughout. Add salt at the end, then drain, reserving ¼ cup of the cooking water. Return the potatoes to the same pot. Mash them with 2 tablespoons of olive oil or ghee, black pepper and ¼ cup of the reserved cooking water. Taste for salt and adjust if needed. Continue to mash until smooth. Set aside. Warm the remaining 2 tablespoons of coconut oil/­­olive oil in a large saucepan over medium heat. Add onion, carrots, celery, if using, salt and pepper, red pepper flakes and oregano/­­thyme/­­marjoram, if using. Sauté for 7 minutes, until the vegetables soften up. Add the mushrooms and sauté for another 8 minutes, until the water released by the mushrooms evaporates and they begin to brown. Add garlic and stir around for another minute. Add the lentils, crushed tomatoes, tomato paste, smoked paprika, cinnamon and nutmeg, if using, to the pot with the mushrooms. Stir to combine, then cover and cook for 5 minutes for the flavors to incorporate. Arrange half of the eggplant slices on the bottom of a 9 x 9 baking dish. Top with half of the lentil mixture, followed by the remaining eggplant slices and lentils. Spoon the mashed potatoes on top, evening them out with a spoon into a smooth layer. Brush more olive oil/­­ghee over the potato layer and place the dish in the oven. Bake for 30 minutes. Remove from the oven, sprinkle with the pine nuts and herbs, if using, and serve. 3.5.3226 You might also like... Fennel Marinated Zucchini and Mung Beans Roasted Pepper Lasagna Italian-Style Lentil and Mushroom (Not)Meatballs from Pantry to Plate Warm Salad of Roasted Cauliflower, Grapes and Black Rice .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Vegan Lentil Moussaka appeared first on Golubka Kitchen.

Vegetarian Meal Plan | Polenta Kabobs, Chickpea Salad & Ratatouille Crepes

August 4 2017 Oh My Veggies 

This weeks vegetarian meal plan includes: polenta, veggie and halloumi kabobs; Mediterranean pesto chickpea salad sandwiches; ratatouille crepes; kale and white bean tortilla; and socca with sautéed chard and Parmesan.

Vegan Meal Plan | Cauliflower Manchurian, Mexican Bowls & Cajun Pasta

June 30 2017 Oh My Veggies 

This weeks vegan meal plan includes: baked cauliflower Manchurian; Mexican nourish bowls with lime dressing; Mediterranean tofu scramble; heat-free lentil and walnut tacos; and creamy vegan Cajun pasta.

Mediterranean Grain Medley

June 5 2017 Meatless Monday 

This hearty mix of rice and lentils packs an additional protein punch from the addition of peanuts. Flavored with ginger, cilantro and lime, it also features a bounty of summer vegetables including yellow squash, red bell pepper and snap peas. This recipe comes to us from our friends at The Peanut Institute. Serves 8 - 3 tbsp. peanut oil - 2 garlic cloves, minced - 1/­­2 tsp. hot pepper flakes - 1/­­2 red bell pepper, diced - 1 yellow squash, diced - 8 oz. snap peas - 2 cups Beluga lentils, pre-cooked - 1 cup jasmine rice, pre-cooked - 1 2-inch piece ginger, grated - 1 cup peanuts, plain, roasted - 1 bunch green onions - Salt, to taste - Lime juice, to taste - Cilantro, as needed for garnish Heat a sauté pan and add peanut oil. Add garlic and pepper flakes, cook for 30 seconds. Add bell pepper and squash, sauté for 3-4 minutes. Then add snap peas and cook for an additional minute. Add lentils, rice, ginger, lime juice and salt, mix well. Heat the grains for 1 minute then toss in the peanuts and green onions. Serve warm, enjoy! The post Mediterranean Grain Medley appeared first on Meatless Monday.

Vancouver Goes Meatless Monday

May 8 2017 Meatless Monday 

Vancouver Goes Meatless Monday Each and every Monday is a Meatless Monday, but in Vancouver, they want to make it official. Thats why Mayor Gregor Robertson proclaimed Monday, May 15th, as Meatless Monday Day. In fact, thanks to the efforts of Vancouver Humane Society, Vancouver, the City of North Vancouver, New Westminster and Port Moody have all proclaimed May 15th as the day to celebrate Meatless Monday. And this open invitation extends to all restaurants, school cafeterias and health-minded individuals. Every time we sit down to eat, we have the chance to stand up for a kinder, cleaner and healthier community. This is what Meatless Monday is all about and were encouraging Metro Vancouver residents to join us on Monday, May 15th in this effort, said Emily Pickett, VHSs program coordinator. Vancouver has long been forward thinking when it comes to reducing meat consumption. They were the first Canadian city to endorse Meatless Monday in 2013. Today, the practice and popularity of Meatless Monday continues to grow. Currently, 10 Vancouver schools are serving a Meatless Monday menu.   Students Lobby for Cafeteria Menu Change The latest Vancouver school to switch to Meatless Monday is Southerland Secondary in North Vancouver. The foodservice provider, Amaga Foods, worked closely with the schools Meatless Monday Club to implement the new menu. Among the students favorite dishes are Mexican bean burritos, Mediterranean chickpea salad, tofu fried rice and lentil vegetable curry with rice. Colleges and Restaurants Also Propel Meatless Monday As it turns out, the Southerland school students were inspired by a meat reduction initiative at nearby Capilano University. The campus is known for holding a 30-day student challenge to encourage healthier habits, such as eating well and saving water and energy - which are all benefits of going Meatless Monday! Vancouver restaurants are also very supportive of Meatless Monday. Cabrito, a Spanish tapas restaurant, recently introduced a Meatless Monday menu. A local favorite is the $19 sampler of three items - including their popular roasted vegetable sliders. Meatless Monday Right Where You Live Do you have any Meatless Monday news to share from your area? Wed love to hear about it. Just drop us a line at info@mondaycampaigns.org. The post Vancouver Goes Meatless Monday appeared first on Meatless Monday.

Mediterranean Nachos

March 20 2017 Meatless Monday 

For National Nutrition Month, why not try a healthy spin on a classic “junk food” dish, nachos? This Mediterranean version is packed to the brim with veggies and flavorful herbs, plus it uses whole wheat pitas rather than fried corn chips as a base. This recipe comes to us from Brynn of The Domestic Dietitian. Serves 4 - 3 whole wheat pitas, cut into triangles - Olive oil - 1 medium cucumber, diced - 2 medium tomatoes, diced - 1/­­2 red onion, diced - 1 tbsp fresh lemon juice - 1/­­4 cup hummus - 1/­­4 cup tzatziki - 1-2 tbsp kalamata olives, chopped - fresh dill, chopped (for garnish) Preheat oven to 400 degrees. Lay cut pita triangles on sheet pan in a single layer. Drizzle lightly with olive oil and bake for 6-8 minutes, until crispy. Layer baked pita chips on platter. Top with hummus, tzatziki, cucumber, tomato, and onion. Top with fresh squeezed lemon juice. Sprinkle chopped olives and dill over the top. Serve and enjoy! The post Mediterranean Nachos appeared first on Meatless Monday.

10 Warm Salads for Winter

February 7 2017 VegKitchen 

10 Warm Salads for Winter Eating produce all year round -- both cooked and raw -- is one of the healthiest habits on earth. Salads take care of the latter, but theyre not exactly crave-worthy in the winter when most of us would rather have warm foods like soups and stews (or starchy comfort foods). Something that works like a charm to make cool weather salads more enticing is adding something warm or even piping hot to them.The post 10 Warm Salads for Winter appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

Plantain Chips with Orange Aioli from Vegan Mexico by Jason Wyrick

November 8 2016 Robin Robertson's Global Vegan Kitchen 

Plantain Chips with Orange Aioli from Vegan Mexico by Jason Wyrick If you like authentic Mexican flavors, then you’ll LOVE Vegan Mexico, the new book by Jason Wyrick. There’s lots to love about this book, from the warming soups and refreshing salads to the fun dips and hearty sandwiches.  There are also loads of great recipes for Mexican favorites such as tamales, enchiladas, tostadas, tacos, and more. Corn Ice Cream with Candied Pecans, anyone? As everyone who has cooked from Jason’s previous book, Vegan Tacos, already knows — Jason understands Mexican cuisine and how to get as much flavor as possible out of the ingredients.  With so many great recipes in this book, it was difficult to pick just one for this blog tour of Vegan Mexico. Ultimately I went with the Plantain Chips with Orange Aioli — so easy to make and so much flavor.  (If you’re avoiding oil, try making them in your air fryer!)   I hope you enjoy this recipe as much as I do. Keep Vegan Mexico in mind for holiday gift-giving if you have any Mexican food-lovers on your list! Plantain Chips with Orange Aioli Chifles con Crema de Ajo Makes 3 cups Plantain chips, which are basically potato chips made with plantains, are common all throughout Central America. They can be found in convenience stores, in markets, and at many roadside stalls, especially in the south of Mexico.  Serve with Crema de Ajo (Orange Aioli). (From Vegan Mexico, copyright (C) 2016 by Jason Wyrick. Used by permission Vegan Heritage Press.) Ingredients - 6 cups corn or vegetable oil - 2 medium green plantains - Zest of 2 limes - 1/­­2 teaspoon salt - 1/­­2 teaspoon chile de árbol powder or chile powder of your choice - Juice of 2 limes - 1/­­2 cup Crema de Ajo (below) Preparation In a heavy pot at least 2 inches deep (preferably cast iron), heat the oil to 375°F. While the oil is heating, slice off the ends of the plantains and score the skin lengthwise along both ridges, then peel the plantains.  Cut the plantains diagonally into 1/­­8-inch thick slices. In a large mixing bowl, combine the lime zest, salt, and chile de árbol powder and set aside. Working in 4 batches, fry the plantains for about 1 minute until they are crisp and golden. Transfer them to a paper towel to drain. Once all the batches have been fried, transfer the plantain chips to the bowl with the zest, salt, and chile de árbol powder. Add the lime juice and toss to combine.   Crema de Ajo Makes 1 1/­­4 cups Crema de ajo is a fusion of Mediterranean garlic dips, like aioli and toum, with the Yucatecan twist of sour orange juice. You can adjust the garlic up or down as you like. Ingredients - 6 large cloves garlic - 1 cup vegan mayonnaise - 1/­­3 teaspoon salt - 1/­­3 teaspoon freshly ground black pepper - Juice of 1 orange - Juice of 1 lime Preparation In a blender or food processor, purée the garlic, mayonnaise, salt, pepper, orange juice, and lime juice until smooth.     The post Plantain Chips with Orange Aioli from Vegan Mexico by Jason Wyrick appeared first on Robin Robertson.

Saturday Six | Three Bean Salad, Chocolate Zucchini Bread & Southwestern Hummus

July 30 2016 Oh My Veggies 

Were rounding up some of our favorite recipes from this weeks Potluck submissions, including zesty Mediterranean three bean salad, rich chocolate zucchini bread, and spicy southwestern hummus.

Banza Co-Founders on Creating a Chickpea-Powered Pasta

May 16 2016 Meatless Monday 

Banza Co-Founders on Creating a Chickpea-Powered PastaWe here at Meatless Monday love chickpeas. And whats not to love?  A great source of protein and high in fiber, magnesium and folate, these naturally gluten-free legumes are loved across the globe for their nut-like taste and buttery texture. In its newest rendition, the versatile chickpea is used to make pasta, and we sat down with the founders of Banza to see how they came up with “pasta that loves you back”. MM: What was your initial inspiration to eat more nutritiously? Health, sustainability? Did you grow up with healthy cooking/­­eating as a family or did you become interested in it later on? Brian: Growing up, I was a picky eater – I didnt venture far away from chicken nuggets and bagels. After college I started paying closer attention to the way I ate, and noticed a real difference in how I felt. I began to focus my attention on food and nutrition. Now Im the guy who stays up late reading food science books and thinking about our next innovation. MM: How did you get the idea to use chickpeas as your starter food? Why pasta? Brian: Im a huge fan of chickpeas. Theyre delicious and a staple of the mediterranean diet. Meanwhile, I love pasta. If I could, I would eat it every day. But durum wheat doesn’t have a ton of nutritional value. So I bought a hand crank and started making chickpea pasta in my own kitchen! I figured I wasnt alone – other people also must be craving a better pasta. So I recruited my big brother Scott, who was working in private equity at the time, to co-found the business with me. And weve been chickpea dreamin ever since! MM: Tell us about some of your creative failures creating the pasta and your final ah-hah moment? Scott: Early on, we realized why chickpea pasta didnt already exist. Its really hard to make! We worked with pasta experts, and still werent satisfied. We finally found the right plant, invested hundreds of thousands of dollars into production, and landed our first big order. But our initial attempt fell short of our expectations. We lost a fair amount of time and money, but the challenge motivated us to spend every waking hour researching, testing and perfecting. Well never stop obsessing over making our product better. MM: Whats the feedback you hear from people about your product? Scott: When were sampling our pasta in stores or at events, we get to meet our customers, which is incredibly rewarding. We love watching people take a bite, and be shocked to discover Banza is made from chickpeas. Since day one, weve made a commitment to building a brand thats personal – one that people can meet and get to know. MM: Whats your favorite chickpea pasta recipe of all the time and can you share the recipe with us? Thats like making a parent choose a favorite child! Mac & cheese is a team favorite. We also love this avocado cream with herbs! Get the recipe for Banza’s Spring Pea Pesto Penne! MM: Do you have plans for other products with chickpeas or other ingredients? Brian: Right now were focusing on pasta – well be launching a high protein mac & cheese soon! But yes, our mission is to take the foods that people love and make them better, by using more nutritious ingredients. Im continually experimenting in my kitchen – making better versions of the foods we dont want to give up - from cereal to tortillas. Stay tuned. MM: What advice can you give our readers about how to live a healthier and more sustainable life - besides eating Banza chickpea pastas?! Everyones different, but everything in moderation. You dont need to give up all the foods you love to eat well. There are a lot of options out there that are healthy, simple substitutions for everyday foods, and healthy is much more sustainable over time if its done without sacrifice.   The post Banza Co-Founders on Creating a Chickpea-Powered Pasta appeared first on Meatless Monday.

Mediterranean Five-Grain Rainbow Salad

February 26 2016 Green Kitchen Stories 

Mediterranean Five-Grain Rainbow Salad I recently read a text by Elisabeth Kirby about how our lives online sometimes can seem so perfectly edited. Luise and I have been talking a lot about that as well. In the world of blogs and instagram, it’s easy to believe that our photos are a perfect reflection of the lives we live. Please know that they are not. We are fortunate enough to work from home creating colourful vegetarian recipes that we also get to eat and take photos of. But if you zoom out from the photo there is often chaos outside the frame. Elsa and Isac building castles of sofa pillows while spilling smoothies on the white carpet, Thai take-away in front of a My Little Pony cartoon on the iPad, flour spilled all over the kitchen floor, failed recipe attempts and the inevitable fights that come from working closely together with the person you love. But also all those sweet moments of falling asleep together with the kids, cooking recipes for fun and not just for work and being silly with friends. Our photos and recipes reflect moments of creativity that balance our otherwise quite crazy and chaotic life as parents to two children. We aim to inspire, mostly by showing how gorgeous and delicious plant based food can be - like the salad above! We will also keep reminding ourselves to share personal stories and photos but many times those parts of life are best just lived. Okey, enough rambling, let’s move on to today’s recipe! We have created this salad in collaboration with Swedish/­­Italian family company Zeta (see our disclosure in the bottom of this post). They are launching a new range of organic whole grain mixes and asked for our help to develop a recipe for them. Since grains can be a little colourless, they asked for a delicious recipe that looked stunning (no pressure, right). Luise and I share a deep love for Italy and Italian flavours and we truly indulged in that while creating this salad. The grains add a nourishing base for this salad and they are tossed in pesto for extra flavour. We add sunchokes that are roasted until buttery soft centers and mix with thinly sliced raw, crunchy chioggia beets (aka candy cane or polka beets) and radishes. Of course we threw in some mozzarella and pine nuts (because, Italy!) and added red grapes for sweetness. All in all, it’s a real beauty of a salad, it is very nourishing and tastes just as good as it looks. The idea of mixing chioggia beets with radishes for a colourful kick is shamelessly inspired by some of the salads in Erin Irelands instagram feed (worth checking out btw!). Mediterranean 5-grain Salad with Sunchokes, Beets & Mozzarella Serves 4-6 The recipe is also available in Swedish here. 1 bag (250 g /­­ 1 1/­­2 cup) Zeta organic 5-grain mix (Farro, Barley, Kamut, Brown Rice and Oat Groats), or grains of choice 500 g /­­ 1 lb sunchoke/­­jerusalem artichoke 2 chunks mozzarella di bufalo 4 polka beets (chioggia) or yellow beets, peeled 1 bunch radishes, rinsed 200 g /­­ 7 oz  red grapes, halved 1 handful pine nuts, lightly toasted 2 handfuls rucola/­­arugula 1 bunch fresh basil Pesto dressing 5 tbsp green pesto 2 tbsp cold-pressed olive oil juice from 1/­­2 lemon Preheat the oven to 200°C /­­ 400°F. Rinse and brush the sunchokes (don’t bother peeling them) and cut them in 5-10 mm (1/­­4-inch) slices. Place the slices in a bowl, drizzle over olive oil and toss them until everything is covered in oil. Spread out the slices on a baking sheet covered with baking paper. Roast for 30-40 minutes or until soft with crispy edges. Meanwhile, cook the grains in a large sauce pan filled with salted water, following the cooking time on the package. Drain any excess water and scoop the grains back into the sauce pan. Stir together the pesto dressing and pour over the grains in the sauce pan. Make sure they are all covered and then pour the grains out onto a wide plate or salad bowl. Layer with sunchoke slices and torn mozzarella chunks. Use a mandolin (or sharp knife) to shave the polka beets and radishes very thinly and spread on top of the salad together with pine nuts, grapes, rucola/­­arugula and basil. Disclosure: We wish to be as transparent as possible when it comes to sponsorships and collaborations. We have never had any ads on this site but in order to pay bills and continue doing this work that we love, we do on rare occasions accept collaborations with companies. We were compensated by Zeta for creating this recipe using some of their products. We would never work with products that we don’t believe in and their new range of whole grain-mixes felt like something that we would happily receive money to cook with, as they are all organic with short cooking times and all nutrients still intact. All words are our own and will always be. xx D&L

Veg Fast Food Option: Freshii

February 22 2016 Vegetarian Times 

Veg Fast Food Option: FreshiiPhoto by Freshii Freshii, the Canadian-based franchise, has a goal: to provide fresh, nutritious meals for people on the go. Though some dishes do include meat, Freshii offers plenty of vegetarian and vegan meals on their menu of soups, bowls, wraps, and salads. You can buy breakfast, lunch, and dinner in any one of their locations in 75 cities in 15 countries. Their breakfast burritos, oatmeals, and Greek yogurt parfaits will get your morning off to a good start. Salads and wraps include options like Ninja, with spinach, romaine, cabbage, edamame, carrots, cucumbers, cilantro, crispy wontons, and sesame dressing — you can add tofu if you wish. You can also include tofu in a variety of bowls, such as the Mediterranean — half quinoa and half salad greens, tomatoes, cilantro, almonds, cucumber, roasted red peppers, feta cheese, olives, and red onions. If no set menu item catches your eye, you can create your own salad, wrap, or a bowl with a base and then add any one of many toppings, dressings, or sauces. If you like food with ethnic flavor, check out their burritos — Tex Mex, Spicy Thai, Baja (pictured above), or Smokehouse. Just because it’s healthy, doesn’t mean you can’t finish with dessert. Freshii’s Low Fat Froyo is a low fat probiotic frozen yogurt — and you can add toppings like green apples, almonds, blueberries, cinnamon, or strawberries. Wash it all down with a fresh juice or smoothie. The Mighty Detox Juice is made with pineapple, ginger, apple, celery, and cucumber. Bonus: All packaging used at Freshii is made from eco-friendly materials and is recyclable or biodegradable. Buy a warrior bowl, and proceeds go towards building gardens and school kitchens in developing countries. Check out the Freshii menu, and find the location nearest you.

Vegan Gyro (With Homemade Seitan) And Tzatziki Sauce

July 13 2017 Happy Cow veggie blog 

Gyros are a classic Mediterranean dish that, unfortunately, uses meat. But that doesnt mean it cant be veganized! Seitan (a vegetable meat made from vital wheat gluten) is the perfect substitute for the meat used in gyros, and it is so easy to make! Mindful Bitez explains how to make your own flavorful seitan right at home so you can have vegan gyros any time you like! Just serve up your sliced seitan in a warm pita with fresh veggies and tzatziki sauce. For the full recipe, including the sauce, click here. The post Vegan Gyro (With Homemade Seitan) And Tzatziki Sauce appeared first on The Veggie Blog.

Mediterranean Quinoa Salad with Arugula, Avocado

June 17 2017 Vegan Richa 

Mediterranean Quinoa Salad with Arugula, AvocadoMediterranean Quinoa Salad with Arugula, Avocado and Lemon Oregano Olive oil dressing. Lemon Garlic Dressing brightens up this Summery Quinoa Salad. Perfect to make ahead and serve at Picnics. Vegan Gluten-free, Nut-free Soy-free Recipe. This Salad hits all the Summery notes. Crisp Arugula, juicy Cherry tomatoes, Avocado, fluffy Quinoa all dressed in a refreshing Lemon Garlic olive oil dressing. Simple ingredients, incredible together.  The salad comes together quickly and also stays crisp for upto 4 days. For longer life, keep the dressing separate. Add other ingredients such as chickpeas to make into a meal, cucumber, zucchini, other greems for variation. Continue reading: Mediterranean Quinoa Salad with Arugula, AvocadoThe post Mediterranean Quinoa Salad with Arugula, Avocado appeared first on Vegan Richa.

Mediterranean Diet Recipes -- Healthy and Delicious

May 18 2017 VegKitchen 

Mediterranean Diet Recipes -- Healthy and Delicious Healthy Mediterranean diet recipes are among the most delicious on the planet, filled with fresh produce and whole grains. And a great perk is that many classic dishes are naturally vegan -- not veganized -- making this group of cuisines perfect for the plant-based diet. The value of the Mediterranean diet has been borne out by […] The post Mediterranean Diet Recipes -- Healthy and Delicious appeared first on VegKitchen.

Vegan Menu: Pasta with Spinach and Chickpeas

April 24 2017 VegKitchen 

Vegan Menu: Pasta with Spinach and Chickpeas A hearty pasta dish thats on the table in 30 minutes is the star of this weeks Mvegan menu. Pasta with greens and beans is a classic Mediterranean combo, and Pasta with Spinach, Chickpeas, and Sun-Dried Tomatoes is a tasty take on the trio. Make sure to read on for a perfect salad pairing for […] The post Vegan Menu: Pasta with Spinach and Chickpeas appeared first on VegKitchen.

Vegetarian Meal Plan | 02.20.17

February 17 2017 Oh My Veggies 

This weeks vegetarian meal plan includes: tomato basil veggie burgers; one-pot Thai vegetable red curry; Mediterranean pasta frittata; Thai fried rice with broccoli and mushrooms; and cheese tortellini bake with roasted broccoli.

Meatless Italian Food for a New Generation

November 28 2016 Meatless Monday 

Meatless Italian Food for a New GenerationWe’re always on the lookout for new twists on meatless eating, so we couldn’t possibly resist registered dietitian Alexandra Caspero Lenz‘s new cookbook “Fresh Italian Cooking for the New Generation.” After all, it’s a book about pasta! We asked Lenz what’s new about the recipes her book provides. Tell us a little about your background. What makes you so passionate about vegetarian and Italian food? I grew up with an Italian father and Danish mother, so food was (and is) the center of everything. We were the family that was talking about lunch at breakfast. My mom adapted most of my Dad’s family meals for busy weeknights, and we enjoyed Italian food most days of the week. Of course, I didn’t realize it was a different cuisine, it was just the food I grew up with. I went vegetarian in high school on a whim, then picked it up again in college after reading “Diet for a Small Planet” in an ethics class. My vegetarian beliefs have evolved over the past decade, while I was at first interested in the nutrition aspect, now I’m much more passionate about the animal rights and environmental impacts. My goal is to show that plant-based Italian food is satisfying, wholesome and mouth-watering. The title of your book is Fresh Italian Cooking for the New Generation. Whats different about these recipes that will appeal to this new generation? To me, the new generation is interested in plant-based eating, even if they don’t consider themselves “vegetarian” or “vegan”. This book aims to show that the Mediterranean way of eating naturally incorporates a lot of plants, without feeling forced or different. The new generation is looking for healthy, quick meals that don’t require hours in the kitchen. Italian food lends itself very well to being meatless but it also has a reputation for being indulgent. How did you reconcile these two concepts to deliver healthy meatless meals? Exactly, that’s what I wanted to dispel. Traditional Italian cuisine, while not vegetarian, is heavy on plants. Lots of antipasti, cortoni (side dishes) and pasta with in-season produce. That’s how I grew up eating; we never had alfredo sauce and rarely enjoyed heavy dishes. It was mostly spaghetti with a variety of vegetables. Most of the recipes in this book follow my nutrient-density approach to food. Yes, I ate pasta daily, but it was rarely in excess. Instead of cups and cups of pasta, we were served a smaller portion, rounded out with vegetables and legumes. What are your favorite recipes to recommend to someone whos new to eating meals without meat? I love meals that are naturally vegetarian, that don’t feel forced or trying to replicate a familiar meat dish. I don’t rely much on mock-meats, but instead like to get my protein from beans, lentils, tempeh and tofu. My caramelized onion fettuccini is really rich and satisfying, thanks to cooking onions on low until they almost fall apart. With the holidays coming up, what recipes do you recommend that provide something special without relying on meat? I like presenting recipes in a unique and show-stopping way, much like we approach main meat dishes. For the holidays, this usually looks like a vegetable wellington, stuffed squash or my wild mushroom lasagna in the book. Each is a special meal and looks gorgeous on the holiday table! Looking for a unique holiday gift? Check out Fresh Italian Cooking for the New Generation and inspire a friend or family member to go meatless without giving up their favorite Italian food. The post Meatless Italian Food for a New Generation appeared first on Meatless Monday.

Your Recipe Playbook for Meatless Monday Night Football

October 24 2016 Meatless Monday 

Your Recipe Playbook for Meatless Monday Night FootballIts Game Time! Round up your squad for some hearty, healthy eating while watching the Monday night game. Game Plan: Three Big Plays that Are Unbeatable   #1. Buffalo Cauliflower Bites Who needs gristly wings when you can have Buffalo Cauliflower Bites! These tangy, tasty treats are a definite first round pick. Special thanks to Maria at Bean A Foodie for this crowd-pleasing recipe. #2. Greek Nachos Recipe This zesty Mediterranean style dish boasts an all-star lineup. Crunchy tortillas, hummus, green and black olives and crumbled Feta cheese. A salty, sour powerhouse thats packed with protein. Special thanks to Rini at the Healing Tomato for this game changer recipe. #3. Peanut Butter Chili with Pinto Beans This Pro Bowl Chili will knock your socks off. Rich and savory with lip-smacking seasonings that go the distance. Plus, an ingredient surprise play - Peanut Butter! Extra flavor and extra protein. Add this standout chili recipe to your starting lineup. Special thanks to Patricia at Mrs. Kitchenstein for this winning recipe. It was awarded first place in Meatless Mondays Instagram recipe contest with The Natural Gourmet Institute and The Peanut Institute. Whats Meatless Monday Night Football like at your place? Join our huddle on Facebook. The post Your Recipe Playbook for Meatless Monday Night Football appeared first on Meatless Monday.

Roasted Carrots & Dukkah + Meaning

July 8 2016 Green Kitchen Stories 

Roasted Carrots & Dukkah + Meaning I started writing a text about summer food. About being offline and trying to unwind. A happy text about nothing of importance, really. With too many sad reports on the news recently, finding meaning in these short texts can sometimes be difficult. Millions of refugees keep filling up camps in countries around Syria. Or climb onto small boats in Libya hoping that they will make it across the Mediterranean sea. Meanwhile, prejudices, hate and racism are on the rise both in the US and here in Europe. So how can we make a blog post about summer food feeling meaningful at all? Luise and I often talk about this. I am sure everyone does. This feeling of wanting to do more but not being sure what, or how to do it. A recipe can seem so irrelevant in the midst of it all. It looks like we might get involved in some voluntary work in relation the refugee situation in Syria within the next couple of months. But until then, we are trying to see meaningfulness around us. The truth is of course that food does matter. It is important, in many more ways than just for our physical survival. Food is memories, heritage, happiness, family and food is love. Food gathers people around a table and makes us talk. Many of our best memories are connected with food. We solve problems over food. We celebrate. We become friends. So maybe a food blog isn’t that meaningless. Food is after all more than just a recipe. And talking about meaning. Another truth that Luise and I try to live by, is that the most responsible thing we can do at the moment is infusing our children with kindness. Talking to them about how it never will matter how much money you have, the colour of your skin, if you are a man or a woman, where you are born or who you choose to love. We are all humans. And we are all equal. If we can all just pass that on to our children, they will hopefully grow old in a world with less hate and fear and more love than the one we are currently living in. By writing this text, I have also passed that simple message on to you. Prepare the recipe in today’s blog post, share the meal with your friends or family and talk about the importance of kindness. It might be a cliche, but we believe it is one worth sharing. This is a simple summer dinner that we did the other day after we had prepared a large batch of the Egyptian spice blend Dukkah. Calling the meal simple might be a slight exaggeration as you actually have to prepare the spice blend as well as making the rest of the dinner. But it will be worth it. You will find that Dukkah can be added to an infinite amount of meals this summer. It carries a lot of flavour and adds both richness and crunch to whatever you pair it with. There are lots of Dukkah recipes to be found online so instead of adding yet another to the mix, we are simply sharing a slightly adapted version of Yotam and Sami’s brilliant Dukkah from their Jerusalem book. In this recipe the Dukkah is generously sprinkled over roasted summer carrots and onions that rest on a bed of herby quinoa with a creamy feta cheese and yogurt spread on the side. Any roasted vegetables can of course be added to this meal and they can just as well be grilled on a bbq. It’s a summery, creamy, very flavourful and absolutely delicious dish. And hopefully more than that. Enjoy! Much love and happy summer! David, Luise, Elsa & Isac Roasted Carrots with Dukkah, Quinoa & Feta Yogurt Cream Serves 4 Oven roasted summer carrots & onions 1 lb /­­ 500 g (approx. 8 large) carrots 4 onions, shallots or red onions 2 tbsp olive oil 1 tbsp maple syrup sea salt and black pepper Preheat the oven to 200°C /­­ 400°F. Scrub the carrots under water and trim off the top greens. Cut the carrots lengthwise if they are thick (and keep thin carrots whole). Place on a baking tray. Peel off the outer layer of the onion and trim the top off. Cut into large chunks. Place on the baking tray next to the carrots. Stir together oil, maple, salt and pepper and drizzle over the vegetables, toss to cover. Bake in the oven for 15-20 minutes or until tender. Herby Quinoa 1 cup /­­ 170 g uncooked quinoa (or 2 1/­­2 cups pre-cooked) 1 large handful flat leave parsley a generous drizzle of olive oil 2 tbsp lemon juice sea salt & black pepper Place rinsed quinoa in a saucepan, add water and salt and bring to a boil. Lower the heat immediately and let simmer for about 10-15 minutes, set aside and let cool. Chop parsley and stir through the quinoa together with olive oil, lemon juice, salt and pepper. Feta & Yogurt Cream 5 oz /­­ 150 g feta cheese 1 cup /­­ 250 ml plain yogurt sea salt & black pepper Place feta cheese in a mixing bowl and mash with a fork, add yogurt and combine until creamy. Add salt and pepper to taste, set aside. Dukkah spice blend (adapted from Jerusalem by Yotam Ottolenghi & Sami Tamimi) 1/­­2 cup /­­ 70 g hazelnuts 2 tbsp sunflower seeds 3 tbsp coriander seeds 1 tbsp fennel seeds 1 tbsp cumin seeds 2 tbsp sesame seeds 1 tsp nigella seeds 1/­­2 tsp sea salt Preheat the oven to 160°C /­­ 320°F. Spread the hazelnuts on a baking tray and place in the oven for 15-20 minutes or until cracked and golden. Meanwhile heat a skillet or frying pan to medium heat. Add sunflower seeds, coriander seeds, fennel seeds and cumin and dry roast for no more than a minutes while stirring. Now add sesame seeds and nigella seeds and keep stirring until the sesame seeds turns light brown, it takes about 30 seconds. Set aside and add salt. Rub the hazelnuts between the palms of your hands (or a towel) to remove and discard some of the skin. Place all ingredients in a pestle and mortar and coarsely crush the spice blend. Store in an airtight container for up to a month. Assembling: Spread the quinoa in a serving dish or on a large platter. Arrange the oven roasted carrots and onions on top. Spoon the feta and yogurt cream into a small bowl and place in the dish. Sprinkle the vegetables with a generous amount of Dukkah. Serve.

Mediterranean Pasta Frittata

April 11 2016 Oh My Veggies 

This versatile frittata is the ultimate clean-out-the-fridge dinner--use leftover pasta and any veggies and cheese you have on hand.

Video: Mediterranean Orzo & Veggie Salad

February 26 2016 Oh My Veggies 

Brighten up your weekday lunch with this filling Mediterranean orzo salad.

Tofu Escabeche with Bamboo Rice and Mango Slaw

February 12 2016 Meatless Monday 

Escabeche is a Mediterranean marinading technique typically used on chicken or fish. In this recipe, the technique brings an acidic, mustardy flavor to crispy tofu. The dish features a bed of bamboo-infused rice and is complimented by a side of cabbage and mango slaw. This recipe comes to us from Purple Carrot. Serves 2 - 1 1/­­2 pounds firm tofu - Salt - 1 cup bamboo rice - 2 shallots - 1/­­2 cup extra virgin olive oil - 1/­­4 cup red wine vinegar - Dijon mustard - Pepper - 1 1/­­2 pounds red cabbage - 2 mangoes - Fresh mint Heat the oven to 400?F. Line a baking sheet with the parchment paper. Cut one tofu block crosswise into 4 triangles, each about 1-inch thick; cut each triangle in half again through its middle so you end up with eight 1/­­2-inch-thick triangles. Repeat with the other tofu block. Put the tofu in a single layer on the prepared baking sheet, sprinkle with salt, and rub to coat evenly. Roast, turning the pieces once halfway through, until the tofu is crisp and golden, 20 to 30 minutes. Rinse the rice in a strainer until the water runs clear. Put it in a small saucepan along with 1 1/­­2 cups water and a large pinch of salt and bring to a boil. Lower the heat so it bubbles steadily, cover, and cook, undisturbed, until the rice is tender and the water is absorbed, 15 to 20 minutes. Remove the pan from the heat and keep covered. Trim, peel, and thinly slice the shallots; put into a large bowl along with the oil, vinegar, 2 teaspoons of the mustard, and a sprinkle of salt and pepper and whisk until the marinade is emulsified. Taste and adjust the seasoning. Add the tofu and gently turn the pieces to coat. Rinse and core the cabbage; slice it into thin ribbons and put them in another large bowl. Rinse the mangoes. Cut off both flat sides of the fruit. Cut crosshatches through the flesh (not the skin) of each piece, and then turn them inside out and cut the flesh from the skin; discard the skin. Cut any remaining flesh from the pits. Add the mangoes to the cabbage. Rinse, dry, and trim the mint; strip the leaves from the stems and chop them. Add 4 tablespoons of the tofu marinade to the slaw and toss to coat; taste and adjust the seasoning. Fluff the rice with a fork. Serve the tofu on top of the rice and slaw, garnish with the mint, and pass the remaining marinade at the table. The post Tofu Escabeche with Bamboo Rice and Mango Slaw appeared first on Meatless Monday.


You will enjoy these as well ...

Found an error?
Help to fix it! Tell it us!



Our sites missing something? Suggest new content or features!



Have you any comments?
Send it us!