Download E-books Mediterranean Vegetarian Feasts PDF
By Aglaia Kremezi, Penny De Los Santos
Mediterranean Vegetarian Feasts will attract even the main avid meat lover with a cornucopia of a hundred and fifty easy, but abundantly flavorful, plant-based seasonal dishes. appealing to the ever-expanding vegan and vegetarian marketplace, in addition to for lovers of Mediterranean cooking, Kremezi’s arsenal of grasp recipes for spice, nut, and herb combos, sauces, jams, and pastes encouraged by means of japanese Mediterranean and north African traditions will remodel even the main humble vegetable or grain into an impossible to resist dish.
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Add the garlic and sauté for 2 minutes more. Remove from the heat. In the bowl of a food processor, combine the toasted nuts, half of the dried porcini, and the bread crumbs, pulsing several times to grind. Add the eggplant flesh and the sautéed onion and garlic and pulse to chop and mix. Transfer to a bowl and add the eggs, 1½ teaspoons salt, the Maraş pepper, allspice, and cumin. Fold in the rice, stirring to distribute evenly. Cover and refrigerate the yovarlakia for 1 hour or overnight. Mix the parsley and dill together and spread on a dish. Scoop out ¼ cup (25 g) of the eggplant mixture, halve this portion, and shape it into 2 walnut-size balls; roll each one on the herbs and then roll tightly in your palms to incorporate the herbs. Transfer to a baking dish and repeat with the remaining eggplant mix. Refrigerate, uncovered, while you prepare the broth. In a medium pot, warm the rest of the olive oil over medium heat and sauté the scallions for 4 minutes, or until soft. Add the rest of the mushrooms and toss, pour in the wine and bring to a boil. Add the broth, return to a boil, and add any leftover herbs on the plate. Reduce the heat and carefully add the youvarlakia to the broth, a few at a time. Add 2 to 3 cups (480 to 720 ml) water and more broth, if needed, to cover them. Simmer for 10 minutes or more, until cooked. Taste a “meatball” to make sure. Make the egg-and-lemon sauce: In a medium bowl, whisk together the eggs and 2 tablespoons water. In a cup, dilute the cornstarch with the lemon juice and whisk the mixture into the eggs. Whisking constantly to avoid curdling, slowly pour 2 to 3 cups (480 to 720 ml) of the hot broth in which you cooked the youvarlakia into the eggs. Slowly pour the egg mixture back into the pot, carefully stirring, again to prevent curdling. Taste and adjust the seasonings with more lemon juice, salt, and pepper, if needed. Simmer for 2 minutes more, but do not boil. Serve hot. MAIN COURSES The Western notion of a three-course meal is foreign to most Mediterranean countries. Dishes are rarely plated and served to individuals. Instead, a medley of food is brought to the middle of the table in large platters, family-style, or served on a buffet. There is no clear distinction between what is considered a main course and what is a meze. Some of the dishes in this chapter could also be served as meze, just as a few of those in the meze chapter can be served as a main course. Frugal cooks around the Mediterranean were limited to a small variety of vegetables and greens for months on end, so they devised an incredible number of ways to prepare them differently. They stew vegetables with aromatics, stuff them with bulgur or rice, grate them, and mix them with cheese to make the filling for pies, or fry them and serve them with tarator or skordalia (this page). The most beloved of all summer dishes are the vegetable stews called ladera in Greek, zeytinyagli in Turkish. Green beans, okra, eggplants, and zucchini are cooked in an onion-tomato sauce, often accompanied by potatoes, bulgur, or homemade pasta.