Mediterranean Fusilli
Originally from Betty Crocker's Easy One-Dish Meals, Sept. 1995 Cook capers and garlic in oil, stirring constantly, until garlic is golden. Reduce heat, cover and simmer 20 minutes, stirring occasionally. 2 28-oz cans Roma (Italian pear-shaped) ... [... more]
International Vegetarian Union |
Roasted Rosemary Vegetables
Easy and delicious, these roasted potatoes, take on a Mediterranean flavour with the resinous scent of rosemary and garlic. Use red potatoes and leave the skins on for best flavour and the most nutrients. Sprinkle with the shallots and garlic and ... [... more]
International Vegetarian Union |
Andalusian Wild Asparagus
This recipe is from the south of Spain (Seville) and it is typically mediterranean. Whilst they are cooking, fry the garlic cloves and the bread in a frying pan with olive oil until they brown. Then, drain them and place them into a mortar to ... [... more]
International Vegetarian Union |
Eggplant Stew (Jewish)
Eggplant is always abundant in the Mediterranean, so it is not unusual to find eggplant on the Sephardic Seder table. It is unusual, however, for Ashkenazic Jews to eat rice during Passover, so it is optional for this stew. Prick the eggplants in ... [... more]
International Vegetarian Union |
Mediterranean Potato-Stuffed Onions
In 9 X 13-inch foil pan place onions upright; brush with oil. Place pan on center of cooking grate uncovered; cook onions 1 1/4 hours or until centers are tender. Meanwhile, in 9 X 13-inch foil pan place potatoes; cover tightly with heavy-duty ... [... more]
International Vegetarian Union |
Mediterranean Cooking, Revised Edition
Just like everything else I've tried from Kay, it was so good, I had to include it in my food page recipe collection. I made a triple recipe for the wake and was surprised at how little it was.] Broccoli rabe, dandelion leaves, mustard greens, ... [... more]
International Vegetarian Union |
Mediterranean Mixed Salad
To prepare the dressing, bring a small amount of water to the boil, add the tofu and boil for 5 minutes. Blend with the pickle water and oil, to your chosen consistency. Pickled or olive water (amount as desired) Mix the salad ingredients in a ... [... more]
International Vegetarian Union |
Mediterranean Eggplant Pasta
Chop eggplant in little cubes, cut pepper in small stripes, olives in thin slices and garlic clove in 2 o 3 pieces. Pour olive oil in a saucepan (a Teflon wok is the best), add garlic, eggplant, bell pepper, black olives, salt, cumin and ... [... more]
International Vegetarian Union |
Mediterranean Muffuletta
The following is for a 1 lb. round loaf, so increase the veggies accordingly. Combine the dressing ingredients and whisk together throughly. Slices should be about 1/4" thick and the skin should be left on for easier broiling. Arrange slices in a ... [... more]
International Vegetarian Union |
Grilled Mediterranean Vegetables with Couscous
Preheat grill. Brush both sides of eggplants, squash, and bell peppers with garlic oil. Cover and let stand until liquid is absorbed, about 5 minutes. Spoon couscous onto 4 serving plates and top with grilled vegetables. NOTES: *If garlic infused ... [... more]
International Vegetarian Union |
Skordalia - Garlic-Potato Sauce
A Greek meze to serve with roasted or marinated veggies, fried fish or even pita bread. From the cookbook, "The Best of Casual Mediterranean Cooking - Taverna" by Joyce Goldstein. If using the nuts, preheat the oven to 350°F Spread the nuts [... more]
International Vegetarian Union |
|
