Category: Mediterranean

Categories
Avocado Chick Peas Hummus Mediterranean Recipes Sandwiches Vegan Vegetarian

Smash Avocado and Chickpea Salad (Sandwich)

Nothing is more versatile and healthier than a Smash Avocado Chickpea Salad (Sandwich)! You can also use it as a dip.

Ingredients

  • 1 can chick peas, drained and rinsed
  • 2 avocados
  • 1/2 tsp Italian seasoning
  • Salt and pepper to taste
  • 1 Tbsp. lemon juice


Directions

  1. Cut the avocados, scoop out the insides and cut into small cubes. Add the chick peas and smash with a fork.
  2. Add the Italian seasoning, salt, pepper and lemon juice and mix well.
  3. Place between crusty bread to make a sandwich( with toppings of your choice like tomatoes, lettuce). You can eat it as a salad without the bread or use it as a dip.
Categories
Cucumber Italian Mediterranean Recipes Salad Tomatoes Vegan Vegetarian

Classic Panzanella

Enjoy the tastes of fresh veggies this Summer with this Classic Panzanella recipe from Tuscany!

Categories
Italian Mediterranean Mushrooms Pasta Recipes Tomatoes Vegetarian Zucchini

Pasta Primevera (with red sauce)

Pasta Primavera is usually made with a creamy sauce but this version Pasta Primavera (with red sauce) replaces the cream with a light red sauce. Make it vegan by using vegan parmesan cheese.

Ingredients

8 oz. spaghetti

1/2 cup cremini mushrooms, sliced

1/2 cup zucchini, sliced in half moons

1 Roma toamto, diced

1 clove garlic, minced

1/4 cup onions, diced

1/8 cup tomato sauce

Directions

  1. Place the mushrooms and zucchini on a sheet pan, drizzle with olive oil, sprinkle with slat and pepper and broil for 15 minutes. Set aside
  2. Cook pasta in boiling water for 15 minutes and drain. Save 1/2 cup of the pasta water for the sauce.
  3. Add 1 Tbsp. olive oil to a pan, warm and the onions an garlic and sauté for a few minutes till they are soft. add the tomatoes, zucchini, mushrooms, tomato sauce, spaghetti and pasta water and cook for about 1-7 minutes till the sauce thickens. Serve with grated parmesan and basil.
Categories
Cucumber Gluten-Free Mediterranean Recipes Sauce Vegetarian Yogurt

Easy Tzatziki Sauce

Easy Tzatziki Sauce is a delicious accompaniment to falafel or just use as a dip with flatbreads and veggies.

Ingredients

  • 1 cucumber, grated
  • 1 clove garlic, minced
  • 1 tsp white vinegar
  • 1 Tbsp olive oil
  • 1 cup Greek yogurt
  • 1/8 cup, fresh dill, chopped
  • 1/4 tsp. black pepper
  • 1/8 tsp salt

Directions

  1. Grate the cucumber and squeeze out the water.
  2. Mix the grated cucumber, garlic, dill, yogurt.
  3. Add salt, pepper, vinegar and olive oil and mix well.
  4. Chill for 1/2 hour before serving.
Categories
Chick Peas Mediterranean Recipes Soup

Greek Vegan Chickpea Soup

Gluten-free and Vegan Greek Chickpea soup is hearty comforting on a rainy Spring day!

Ingredients

  • 2 cans chickpeas, drained and washed
  • ¼ cup onions, minced
  • 1 clove garlic, minced
  • ½ cup carrots, diced
  • ½ cup celery, diced
  • 1 Tbsp oregano, roughly chopped
  • 1 Tbsp rosemary, roughly chopped
  • 1/8 tsp salt
  • ¼ tsp black pepper, fresh ground
  • 3 cups water.
  • 2 Tbsps. olive oil
  • 1 lemon, juiced

Directions

  1. Add some oil to a soup pot and sauté the onions till they are translucent.
  2. Add the garlic, celery, carrots, chickpeas (mush some to thicken the soup) and 3 cups water.
  3. Add the oregano, rosemary, salt and black pepper and let it come to a boil. Then simmer for 10 minutes till the vegetables are cooked. Add more water if the soup is too thick.
  4. Mix in lemon juice, drizzle some olive oil on top and serve hot with crusty/sour dough bread.
Categories
Mediterranean Pasta Recipes Vegetarian

Spaghetti with Tomatoes and Tarragon

Nothing could be simpler and more delicious than Spaghetti with Tomatoes and Tarragon!

Ingredients

8oz spaghetti

1 cup grape/cherry/roma tomatoes, seeded and diced

1 Tbsp tarragon, roughly chopped

¼ cup onion/shallots, minced

1 clove garlic, minced

¼ cup olive oil

1/8 tsp salt

1 tsp black pepper, coarsely ground

1 cup parmesan cheese, grated

Directions

  1. Boil the spaghetti in salt water for about 15 minutes and drain.
  2. Warm the olive oil, add the onions/shallots and garlic and sauté for about a minute till it is cooked and slightly brown. Turn off heat.
  3. Dice the tomatoes and add it to the olive oil and onions/shallots to make the sauce.
  4. Add the tarragon to the sauce.
  5. Divide the spaghetti into plates, spoon sauce over it, grind black pepper over it, sprinkle with parmesan cheese and serve immediately.
Categories
Mediterranean Recipes Tofu Vegan Vegetarian

Vegan Tofu Souvlaki

This version of Vegan Tofu Souvlaki is broiled in the oven is so easy to make, you can make it for a quick weeknight meal!

Ingredients

  • 1 block tofu, drained, dried and cubed
  • Marinade:
    • 2 Tbsps Oilve oil
    • 1 lemon, juiced
    • ½ tsp salt
    • ½ tsp black pepper
    • 2 cloves garlic, minced
    • ½ tsp paprika
  • ½ tsp oregano
  • 3 Tbps. nutritional yeast

Directions

  1. Drain the tofu and pat it dry. Cut into cubes.
  2. Mix the olive oil, lemon juice, salt, pepper, garlic and paprika to make the marinade.
  3. Marinade the tofu cubes for an hour.
  4. Sprinkle with nutritional yeast and skewer them.
  5. Broil for 15 minutes on one side and 5 minutes on the other.
  6. Sprinkle with oregano and serve with pita/rice and tzatziki.
Categories
Asian Eggplant Gluten-Free Mediterranean Recipes Vegan Vegetarian

Delicious Baba Ganoush

Enjoy dipping with this Delicious Baba Ganoush made with oven-roasted eggplant!

Ingredients

  • 1 eggplant
  • 1 clove roasted garlic
  • 2 Tbsps. lemon juice
  • 2 Tbsps. olive oil
  • 1 Tbsp tahini
  • 1/8 tsp paparika
  • 1/8 tsp red cayenne pepper flakes

Directions

  1. Slice the eggplant in half, brush with olive oil and place cut side down on a sheet pan.
  2. Broil for 20 minutes, turning the pan once.
  3. Place the garlic clove in the pan after 10 minutes to roast.
  4. Let the eggplant cool and scoop out the flesh. drain the extra liquid using a strainer/colander.
  5. Mix the eggplant, lemon juice, olive oil, tahini in a blender for a few seconds. Serve with a sprinkle of paprika, cayenne pepper flakes, parsley and a drizzle of olive oil.
Categories
Feta Mediterranean Recipes Sandwiches Spinach

Spinach and Feta Grilled Cheese

Treat yourself to this Spinach and Feta Grilled Cheese. It’s so cheesy and delicious!

Ingredients

  • 1 cup baby spinach leaves, washed and dried
  • 4 slices sour dough bread
  • 12 grape tomatoes, broiled (optional)
  • 1 cup mozzarella cheese, shredded
  • ½ block feta, slices
  • 1/8 tsp oregano
  • ¼ tsp black pepper
  • 1 Tbsp butter

Directions

  1. Assemble the sandwich by placing a layer of mozzarella on a slice of sour dough bread. Top with a layer of spinach, followed by feta slices and some mozzarella on top. Sprinkle with oregano and black pepper.
  2. Butter a slice of bread and toast it on one side in a pan. Remove the bread and place the warm, toasted side on top of the assembled components and press down.
  3. Butter the top, lift the sandwich carefully and place buttered side down on the warm pan. Toast for about 3-5 minutes pressing down until it borwns. Flip carefully and toast on the other side as well for about 3 minutes. Slice in half and enjoy with a salad!
Categories
Eggplant Gluten-Free Italian Mediterranean Peppers Recipes Sauce Vegan Vegetarian

Eggplant and Peppers With Capers and Olives

Eggplant and Peppers With Capers and Olives is finger-licking good!

Ingredients

  • 1 eggplant, cubed
  • 1 red/orange/yellow pepper, sliced
  • 5-6 grape tomatoes, halved
  • 1 clove garlic, minced
  • 5-6 pitted black olives, sliced
  • 2 Tbsps capers, rinsed
  • ½ cup tomato-basil sauce
  • 2 Tbps. basil, coarsely chopped
  • 1/3 cup dry red wine
  • 1 Tbps. olive oil
  • ½ tsp black pepper, coarsely ground
  • ½ tsp salt
  • 1 ½ cups water

Directions

  1. Salt the cubed eggplant, place in a bowl of water and let it sit for ½ hour. Drain and set aside.
  2. Add oil to a pan and add the eggplant, pepper and sauté till the vegetables are soft.
  3. Add the tomato sauce, garlic, grape tomatoes, wine, water and cook covered for 10 minutes till the sauce reduces and thickens.
  4. Stir in the capers, olives. Top with basil and serve hot with pasta and /crusty bread.