Mediterranean Vegetarian Feasts
Aglaia Kremezi, Penny De Los Santos
Mediterranean Vegetarian Feasts will entice even the main avid meat lover with a cornucopia of one hundred fifty easy, but abundantly flavorful, plant-based seasonal dishes. beautiful to the ever-expanding vegan and vegetarian industry, in addition to for fanatics of Mediterranean cooking, Kremezi’s arsenal of grasp recipes for spice, nut, and herb combinations, sauces, jams, and pastes encouraged by way of japanese Mediterranean and north African traditions will remodel even the main humble vegetable or grain into an impossible to resist dish.
Tablespoons to ½ cup (50 g) of the spice mixture. Here is my version; use it as a base to make one that suits your taste. MAKES ABOUT 3½ CUPS (350 G) 1½ cups (about 200 g) hazelnuts, almonds, or a combination of both ⅔ cup (70 g) sesame seeds 1 cup (105 g) coriander seeds ⅓ cup (35 g) cumin seeds 1 teaspoon sea salt (preferably fleur de sel or finishing salt) 1 to 1½ teaspoons freshly ground black pepper, to taste.
½ cup (50 g) walnuts ⅓ cup (35 g) pine nuts ½ cup (75 g) roasted peanuts, preferably unsalted 1 medium white onion, coarsely chopped 3 medium red or yellow bell peppers (about 1 pound/500 g total), halved, seeded, and cut into 1-inch (2.5-cm) pieces ½ cup (50 g) finely ground whole-wheat crackers or toasted whole-wheat bread crumbs 1 to 2 teaspoons Maraş pepper, or crushed red pepper flakes, to taste 2 tablespoons pomegranate molasses ½ cup (120 ml) good, fruity olive oil Salt.
Make the spice mixture: In a bowl, blend all the spice mixture ingredients well. Then spread the mixture on a plate. Roll the cheese balls in the spices to coat on all sides. Alternatively, you can knead 2 to 3 balls together and shape the mixture into small logs, then roll them in the spice mixture and dry. They can then be sliced and served on bread or drizzled with olive oil. Place the formed shanklish (either the balls or logs) on a clean parchment paper–lined tray. Let dry in the.
3 tablespoons olive oil 1 clove garlic, smashed ⅔ pound (about 300 g) full-flavored, brine-cured black olives (like Pelion or Niçoise), rinsed and dried on paper towels 2 cups (480 ml) Orange and Olive Oil Carrots (recipe follows) ¼ preserved lemon peel, rinsed, dried, and cut into thin strips 2 teaspoons dried thyme, or Aegean Herb and Hot Pepper Mix (this page) 1 teaspoon Maraş pepper or a pinch of crushed red pepper flakes, or more to taste 1 tablespoon finely chopped fresh thyme.
Going through thousands of my photos the other day—old Kodachromes and digital photos alike—I could barely find any meat dishes to include in a slideshow. Vegetables are more photogenic, colorful, and sexy, so obviously they were the “Lolitas” of the camera lens. And yet, if I had prepared meat more often over the years, I would certainly have more than a few decent pictures to show for it. My cooking, I realized, is mostly vegetarian and often vegan, with the occasional use of fish or small.