Mediterranean
Europe
APPETIZERS
SOUPS AND STEWS
SALADS AND SIDES
Artichoke Hearts with Garlic and Capers
Red Pepper and Mushroom Salad with Walnuts
Roasted Catalan-Style Vegetables
Sweet and Sour Onions and Zucchini
MAIN COURSES
Vegetables and Chickpeas with Romesco Sauce
Ziti with Fresh Tomatoes and Olives
The closer to the equator you travel, the spicier the cuisine, so we’ll look to the regions near the Mediterranean, notably Italy and the Iberian Peninsula, for most of Europe’s “hot stuff.”
ITALY
An abundance of fresh produce, herbs, and spices, along with pasta, rice (risotto), and cornmeal dishes (polenta), make Italy a vegan’s culinary dream come true. Animal products are often merely used as sides or to flavor soups and sauces, so many of the classic Italian recipes are easily adapted to plant-based recipes.
Italy is home to a seemingly limitless variety of sauces, many of which are included in this book. Ironically, the tomato was actually introduced from South America, while pasta was brought to Italy from China by Marco Polo. Leave it to the Italians to bring them together for one of the most popular culinary combinations in the world. Italy’s various regions boast their own specialties. Beans, particularly chickpeas, lentils, and cannellini beans, are prevalent in the food of central Italy, while the potatoes and lighter sauces of her European neighbors help color the cooking of the North. You find the spicy fare in the South, where chiles are used in combination with garlic, basil, oregano, and olives to create an irresistible savory cuisine.
While cheese is an important part of Italian cooking, authentic Italian recipes typically contain less cheese than their American interpretations, and many dishes are perfectly delicious without any cheese at all. For those who desire it, vegan versions of mozzarella and Parmesan are available to fill in the gaps. In recipes such as lasagne, tofu makes a creamy high-protein vegan alternative for the traditional ricotta cheese.
IBERIA
The Iberian Peninsula is home to Spanish, Basque, Majorcan, and Portuguese cuisines. With an eastern coastline on the Mediterranean Sea, Iberia boasts a climate similar to Italy, thus growing many of the same ingredients, such as olives and tomatoes, which lend a rich, lusty flavor to its dishes, while a judicious use of chiles keeps the heat level in the milder range.
Basques, who inhabit a region sandwiched between Spain and France, have their own cuisine, which is similar in some ways to French and Spanish cooking, with the use of mustard and peppercorns as well as olive oil, tomatoes, garlic, and numerous spices. Like the Basque people and language, their cuisine is unlike any in the world.
The food of Spain is often erroneously compared to Mexican food, when in fact it is unique and actually much closer to Italian. While Spaniards use the Mediterranean ingredients of tomatoes, garlic, chiles, and olive oil, their cooking also bears Moorish influences, hence the use of cumin, almonds, rice, and saffron. Some of the spiciest dishes of Spain come from Majorca, as well as the Catalan region.
ITALY
Serves 6 to 8
My childhood was well-spiced with appetizers such as this one, which my Italian grandmother used to make at holiday time. Now, I make them any time at all, especially for company.
2 (12-ounce) jars hot cherry peppers (about 20 peppers), drained
1 tablespoon olive oil
2 garlic cloves, minced
1½ cups fresh bread crumbs
2 tablespoons sugar, or a natural sweetener
1 cup raisins
½ cup ground walnuts
Preheat the oven to 400°F. With a small sharp knife, slice off the caps and remove the seeds from the peppers. Set aside. Heat the oil in a skillet over medium heat. Add the garlic, bread crumbs, sugar, raisins, and walnuts, and cook for 3 minutes, mixing well to combine. Pack the stuffing mixture tightly inside each of the peppers and arrange in a lightly oiled baking dish. Bake for 10 minutes or until the peppers are softened and the crumbs are browned.
Serves 4 to 6
This simple Italian dish of stewed bell peppers is best when prepared several hours in advance to allow the flavors to develop. Similar to the French ratatouille, it can be served as a first course, with crackers, or as a side dish. This is a flavorful but mild dish as is, so if you want some heat, add 1/2 teaspoon of hot red pepper flakes.
2 tablespoons olive oil
1 onion, finely chopped
1 teaspoon minced garlic
2 red bell peppers, cut into ½-inch pieces
2 green bell peppers, cut into ½-inch pieces
1 (14.5-ounce) can diced tomatoes, drained
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Heat the oil in a saucepan over medium heat. Add the onion and garlic. Cover and cook for 5 minutes. Add the red and green bell peppers, and cook, uncovered, stirring occasionally, for 5 minutes. Stir in the tomatoes, salt, and pepper, and simmer until the liquid has evaporated, about 10 minutes. Remove from the heat and allow to cool slightly before serving.
Serves 6 to 8
You can use a combination of black and green olives, if you like. Just make sure the olives are good-quality imported olives, as they have the best flavor.
2 cups brine-cured black or green olives
Zest and juice from 1 lemon
1 tablespoon minced garlic
½ teaspoon hot red pepper flakes
½ cup olive oil
Place the olives in a bowl. Add the lemon zest and juice, garlic, and red pepper flakes. Add the olive oil, stirring to combine. Cover and set aside to marinate for an hour or two or refrigerate and marinate overnight.
Serves 4
My mother learned to make this soup from my grandmother who came from the Abruzzi region of Italy. I carry on the tradition at my house. The mellow cannellini beans provide the perfect balance to the flavorful broth and peppery greens.
1 tablespoon olive oil
1 yellow onion, chopped
2 carrots, chopped
1 garlic clove, minced
½ teaspoon hot red pepper flakes
6 cups water or vegetable broth
1 head escarole, chopped
2 bay leaves
½ teaspoon dried marjoram
3 cups cooked or 2 (15.5-ounce) cans cannellini beans, drained and rinsed
2 tablespoons minced parsley
Salt and freshly ground black pepper
¼ cup small, dry pasta such as pastine or orzo
Heat the oil in a large pot over medium heat. Add the onion, carrots, and garlic. Cook for 5 minutes. Add the hot red pepper flakes and the water and bring to a boil. Add the escarole, bay leaves, and marjoram, and simmer 20 minutes. Add the beans, parsley, and salt and pepper, to taste. Add the pasta and cook until tender, about 7 minutes. Remove the bay leaves before serving.
Serves 4
Add some cooked pasta elbows for a delicious version of pasta e fagioli. Serve with crusty bread and a tossed green salad for a satisfying and economical meal. Place the hot red pepper flakes on the table for those who want to add more heat.
1 tablespoon olive oil
1 yellow onion, chopped
1 carrot, thinly sliced
¼ cup minced celery
2 garlic cloves, minced
1 tablespoon tomato paste
3 cups water or vegetable broth
1 (28-ounce) can crushed tomatoes
¼ teaspoon hot red pepper flakes
1 bay leaf
3 cups or 2 (15.5-ounce) cans Great Northern beans, drained and rinsed
Salt and freshly ground black pepper
3 tablespoons minced fresh basil
Heat the oil in a large pot over medium heat. Add the onion, carrot, and celery. Cover and cook until softened, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Stir in the tomato paste, water, tomatoes, red pepper flakes, and bay leaf and bring to boil. Reduce the heat to low, add the beans, and season to taste with salt and pepper. Simmer until the flavors are blended, about 30 minutes, stirring occasionally.
When ready to serve, remove the bay leaf and stir in the basil.
Serves 4
I make this hearty dish when summer’s harvest is plentiful. Tomatoes, zucchini, basil, and parsley fresh from the garden make it an especially flavorful and comforting treat. Serve with crusty Italian bread, warm from the oven. If you don’t have fresh ripe tomatoes, use diced canned tomatoes instead.
2 tablespoons olive oil
1 yellow onion, chopped
1 red bell pepper, chopped
3 garlic cloves, chopped
⅓ cup dry white wine
2 zucchini, halved lengthwise and cut into ½-inch slices
2 pounds fresh ripe tomatoes, chopped
½ teaspoon marjoram
¼ teaspoon hot red pepper flakes
1½ cups cooked or 1 (15.5-ounce) can cannellini beans, drained and rinsed
1½ cups vegetable broth or water
Salt and freshly ground black pepper
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
Heat the oil in a large skillet over medium heat. Add the onion, bell pepper, and garlic. Cover, and cook until softened, about 10 minutes. Uncover, stir in the wine and cook until it evaporates. Add the zucchini, tomatoes, marjoram, hot red pepper flakes, cannellini beans, broth, and season to taste with salt and pepper. Cover and cook over medium heat until the vegetables are tender, about 20 minutes. Just before serving, stir in the parsley and basil.
ARTICHOKE HEARTS WITH GARLIC AND CAPERS
Serves 4
This old family recipe was always reserved for special occasion meals. I say anytime there are artichokes on the menu, that’s a special occasion in itself.
1 (9-ounce) bag frozen artichoke hearts
3 tablespoons olive oil
3 garlic cloves, minced
1 tablespoon capers
½ teaspoon hot red pepper flakes
2 tablespoons fresh lemon juice
Salt and freshly ground black pepper
2 tablespoons minced fresh parsley
¼ cup toasted dried bread crumbs
Cook the artichoke hearts according to package directions. Drain and set aside.
Heat the oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the reserved artichokes, capers, and hot red pepper flakes. Add the lemon juice and season with salt and pepper to taste. Simmer, stirring to blend the flavors for 3 minutes. Add the parsley and bread crumbs and toss to combine.
Serves 6
Pasta primavera is normally a mild mélange of pasta and fresh vegetables, but sometimes it can benefit from a little spicing up. For this salad version, add more vegetables if you like, such as broccoli, quartered artichoke hearts, or pitted, imported olives.
1 pound penne pasta
8 ounces green beans, cut into 1-inch lengths
1 carrot, thinly sliced
6 ripe plum tomatoes, chopped
⅓ cup olive oil, plus 1 tablespoon
3 tablespoons plus 1 teaspoon white wine vinegar
Salt and freshly ground black pepper
2 garlic cloves, minced
½ teaspoon hot red pepper flakes
2 small zucchini, halved lengthwise and cut into ¼-inch slices
½ cup frozen green peas, thawed
2 tablespoons minced fresh parsley
2 tablespoons chopped fresh basil leaves
Cook the penne in a pot of boiling salted water until al dente, 10 to 12 minutes. About halfway through, add the green beans and carrot to the pasta. When the pasta and vegetables are just tender, drain and rinse under cold running water, then drain well and set aside in a large serving bowl. Add the tomatoes and set aside.
In a small bowl, whisk together the ⅓ cup of olive oil and the vinegar with about ½ teaspoon salt, and pepper to taste. Set aside.
Heat the remaining 1 tablespoon of oil in a large skillet over medium heat. Add the garlic, red pepper flakes, zucchini, and peas, and cook, stirring occasionally, for 5 minutes, then add to vegetable and pasta mixture. Pour the reserved dressing onto the pasta and vegetables. Add the parsley and basil and toss well. Set aside at room temperature for 10 minutes, then taste to adjust seasonings, adding more salt and pepper, if needed. Serve at room temperature.
Serves 6
Arugula, also known as “rocket lettuce,” can be eaten raw or cooked. In Italy, it is often served braised. In this recipe, arugula’s piquant flavor is enhanced by the capers and cayenne in the dressing, making it an ideal complement to the potatoes. If arugula is unavailable, watercress is an excellent substitute.
1½ pounds small red potatoes, halved or quartered
Salt
1 large or 2 small red bell peppers
1 or 2 garlic cloves
1 tablespoon capers
2 tablespoons fresh lemon juice
½ teaspoon sugar
¼ teaspoon cayenne
⅓ cup olive oil
1½ cups coarsely chopped arugula
Place the potatoes in a saucepan with enough cold water to cover by 1 inch. Bring to a boil, salt the water, reduce the heat to a simmer and cook, uncovered, until the potatoes are just tender, 10 to 15 minutes. Drain well, place in a serving bowl, and set aside.
Roast the peppers over an open flame or broil about 4 inches from the heat source, turning until the skins are completely blackened. Put the charred peppers into a paper bag and let them steam for about 5 minutes to loosen the skins. Scrape off the blackened skin and remove the seeds and stems. Chop the peppers into ½-inch dice and add to the potatoes in the bowl.
Mince the garlic and capers in a food processor or blender. Add the lemon juice, sugar, cayenne, and salt, to taste, and process until well blended. With the machine running, slowly add the olive oil. Pour the dressing onto the potatoes. Add the arugula and toss until coated. Taste to adjust the seasonings, adding more salt if needed.
SWEET AND SOUR ONIONS AND ZUCCHINI
Serves 6
Whenever I can find them in the gourmet produce section of the supermarket, I like to use the delicately sweet cipollini onions. If unavailable, use small Vidalia or other sweet onions. This dish can be served hot or at room temperature.
1 pound small yellow onions, preferably cipollini, about 1½ inches in diameter
2 tablespoons olive oil
4 small zucchini, halved lengthwise and cut into ½-inch slices
Salt
3 large garlic cloves, sliced
1 bay leaf
¼ cup red wine vinegar
¼ teaspoon hot red pepper flakes
1 teaspoon sugar, or a natural sweetener
Bring a pot of water to a boil. Add the onions in their skins, bring back to a boil, and cook for 5 minutes. Drain and allow to cool, then remove the skins, leaving the onions whole.
Heat the oil in a skillet over medium heat. Add the zucchini, season with salt to taste, and cook until crisp-tender, about 5 minutes. Transfer the zucchini to a bowl.
To the skillet, add the reserved onions, garlic, and bay leaf. Cover and cook over medium heat for 20 minutes, or until the onions are tender and lightly browned. Stir in the vinegar, hot red pepper flakes, and sugar and increase the heat to medium-high, stirring until the sugar dissolves, about 2 minutes.
Pour the onion mixture over the zucchini and marinate at least 1 hour before serving. Taste and adjust seasonings. Remove the bay leaf and serve.
Serves 6
This Italian potato dish is especially flavorful, owing to the final drizzle of balsamic vinegar. It’s not particularly spicy, so add more red pepper flakes if you want more heat.
4 Yukon Gold or russet potatoes, peeled and cut into ½-inch slices
1 large yellow onion, halved and cut into ¼-inch slices
2 red bell peppers, seeded and cut lengthwise into ½-inch strips
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup extra-virgin olive oil
1 teaspoon finely chopped fresh basil or ½ teaspoon dried
¼ teaspoon hot red pepper flakes
1 tablespoon balsamic vinegar
Preheat the oven to 400°F. Place the potatoes, onions, and bell peppers in a large roasting pan. Add the salt, black pepper, and the oil and toss to coat the vegetables. Roast, stirring occasionally, for about 45 minutes, or until the vegetables are tender. Sprinkle on the basil, red pepper flakes, and vinegar, toss to combine, and serve.
Serves 4
Hearty tempeh is an ideal vegan alternative to the traditional chicken in this zesty vegetable ragout.
1 pound tempeh, cut into 2-inch pieces
2 tablespoons olive oil
Salt and freshly ground black pepper
1 yellow onion, chopped
1 carrot, cut into ¼-inch slices
1 celery rib, cut into ¼-inch slices
1 green bell pepper, cut into ½-inch pieces
3 garlic cloves, minced
½ teaspoon hot red pepper flakes
½ teaspoon dried oregano
1 (28-ounce) can diced tomatoes, undrained
½ cup dry white wine
2 tablespoons minced fresh parsley
Poach or steam the tempeh for 30 minutes. Pat dry. In a large saucepan, heat the oil over medium-high heat. Add the tempeh and brown lightly on all sides, about 10 minutes. Season with salt and pepper to taste, then transfer to a plate, and set aside.
In the same saucepan, add the onion, carrot, celery, and bell pepper. Cover and cook over medium heat, until softened, 5 to 7 minutes, stirring occasionally. Add the garlic and the hot red pepper flakes and cook, stirring, for 1 minute. Add the oregano and tomatoes with their juice, and cook, stirring for 2 minutes. Add the wine and boil the mixture, stirring until it is reduced by half, about 5 minutes. Add the reserved tempeh and season with salt and pepper to taste. Bring to a boil, then reduce the heat to medium. Cover and cook for 20 minutes, then transfer the tempeh to a platter. Stir the parsley into the saucepan and spoon the sauce and vegetables over the tempeh.
Serves 8
Traditionally, this savory pie features hot sausage, ricotta cheese, and eggs, but, thanks to vegan sausage and tofu, I can make a plant-based version that’s rich and satisfying. Called by many names in different regions of Italy, in my family it was known as Easter Pie because my mother only made it at Easter time.
2 cups unbleached all-purpose flour
¾ cup non-hydrogenated vegan margarine
¼ teaspoon sugar, or a natural sweetener
1½ teaspoons salt
¼ cup water
1 pound vegan sausage, crumbled
2 pounds firm tofu, crumbled
¼ cup grated vegan parmesan
¼ cup minced parsley
½ teaspoon freshly ground black pepper
½ teaspoon ground fennel seed
¼ teaspoon hot red pepper flakes
¼ teaspoon cayenne
¼ teaspoon paprika
Preheat the oven to 350°F. In a food processor, combine the flour, margarine, sugar, and ½ teaspoon of the salt. With the machine running, add enough of the water until a dough ball forms. Separate the dough into two equal balls, and set aside.
In a large bowl, combine the vegan sausage, tofu, vegan parmesan, parsley, remaining salt, pepper, fennel, hot red pepper flakes, cayenne, and paprika. Mix well. Taste and adjust seasoning.
Roll out the dough into two 11-inch rounds. Place the bottom crust in a 10-inch pie plate, and spread the filling mixture over it. Cover with the top crust, pinching the edges, and prick with the tines of a fork. Bake for 1 hour or until the crust is golden brown.
ZITI WITH FRESH TOMATOES AND OLIVES
Serves 4
This sauce is a summertime favorite for two reasons: it’s a delicious way to feature the season’s fresh ripe tomato crop, and its preparation doesn’t heat up the kitchen. Another plus is that it’s equally delicious served with hot or cold pasta.
2 pounds ripe tomatoes, chopped (about 4 cups)
1 cup black oil-cured olives, halved and pitted
¼ cup olive oil
¼ cup chopped fresh basil
1 tablespoon minced garlic
1 tablespoon minced fresh parsley
½ teaspoon salt
¼ to ½ teaspoon hot red pepper flakes, to taste
1 pound ziti, or other tubular pasta
Combine the tomatoes, olives, oil, basil, garlic, parsley, salt, and red pepper flakes in a bowl. Cover and let stand at room temperature for 30 minutes, stirring occasionally.
Cook the pasta in a pot of boiling salted water, until al dente, 10 to 12 minutes. Drain well and place in a large shallow bowl. Add the tomato sauce and toss gently to combine. Serve immediately, or cover and refrigerate if serving cold.
Serves 4
This dish is named “streetwalker style” because the sauce is simply too good to resist. The classic version contains anchovies, but I think my interpretation is even more irresistible without them.
2 tablespoons olive oil
4 garlic cloves, finely chopped
1 (28-ounce) can diced tomatoes, drained
½ teaspoon hot red pepper flakes
½ teaspoon dried basil
½ teaspoon dried oregano
Salt and freshly ground black pepper
½ cup imported black olives, halved and pitted
½ cup imported green olives, halved and pitted
3 tablespoons capers, rinsed and drained
¼ cup dry white wine
1 pound spaghetti
3 tablespoons minced fresh parsley
In a saucepan, heat the olive oil over medium heat and add the garlic. When the garlic becomes fragrant, add the tomatoes, red pepper flakes, basil, oregano, and salt and pepper to taste. Bring the sauce just to a boil, then reduce heat to low, stirring to help break up the tomatoes. Simmer for 20 minutes, stirring, until the tomatoes make a thick sauce. Add the olives, capers, and wine and keep warm over low heat.
Bring a pot of salted water to a boil. Add the spaghetti to the water and cook until it is al dente, about 10 minutes. Drain the pasta and transfer to a large serving bowl.
Taste the sauce and adjust the seasonings. Add the sauce to the pasta and toss to combine. Serve immediately, sprinkled with the minced parsley.
Serves 4
The heat in this classic Roman dish comes from the small peperoncino chiles that season the sauce. Hot red pepper flakes make a good substitute.
2 tablespoons olive oil
3 garlic cloves, minced
2 dried peperoncino chiles, crumbled or 1 teaspoon crushed hot red pepper flakes
1 (28-ounce) can crushed tomatoes
½ teaspoon dried basil
½ teaspoon dried oregano
1 teaspoon sugar, or a natural sweetener
Salt and freshly ground black pepper
1 pound penne pasta
2 tablespoons minced fresh parsley
Heat the oil in a large skillet over medium heat. Add the garlic and chiles and cook until fragrant, 1 minute. Add the tomatoes, basil, oregano, sugar, and salt and pepper, to taste. Simmer for 15 minutes to allow flavors to blend.
Cook the penne in a pot of boiling salted water, stirring occasionally, until it is al dente, about 10 minutes. Drain well and transfer to a large serving bowl. Add the sauce and toss gently to combine. Sprinkle with the parsley.
IBERIA
Makes about 1 cup
A popular alternative to butter, aioli is offered alongside the bread basket in many restaurants. This is an especially fiery version, which is also good as a dip with raw sliced vegetables or added as a final flourish to a steaming bowl of soup.
2 small dried hot chiles
4 garlic cloves
1 teaspoon salt
1 teaspoon red wine vinegar
¾ cup extra-virgin olive oil
Place the dried chiles in a bowl, pour boiling water over it, and soak until softened, about 15 minutes. Drain and place in a food processor. Add the garlic and salt and process to a smooth paste. Blend in the vinegar. With the machine running, slowly drizzle in the oil until it is emulsified. Do not overprocess. Transfer to a bowl and allow to sit at room temperature until serving time.
Serves 4
This brothy Spanish classic has a rich full-bodied flavor, which I find to be an amazing restorative. Try some the next time you have a cold—you’ll wonder what all the fuss is about chicken soup.
2 heads garlic, separated into cloves and peeled
2 tablespoons olive oil
4 cups vegetable broth
½ teaspoon dried sage
¼ teaspoon paprika
¼ teaspoon cayenne
¼ teaspoon freshly ground black pepper
Salt
1 cup cubed French bread
3 tablespoons dry sherry
Finely mince the garlic, either by hand or in a food processor. Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the garlic and cook, stirring until softened, about 3 minutes. Do not brown.
Add the broth, sage, paprika, cayenne, black pepper, and salt to taste. Bring to a boil and simmer until the garlic is soft and mellow, about 20 minutes. While the soup is cooking, sauté the bread cubes in the remaining 1 tablespoon oil until toasted. Set aside. Add the sherry to the soup, and serve immediately, topped with the reserved croutons.
Serves 4 to 6
Many versions of the chilled Spanish vegetable soup exist—some spicy, most not. This one is somewhere in between. Omit the hot chile or add more to suit your own taste. Using a food processor cuts down on prep time considerably.
4 large ripe tomatoes, coarsely chopped
1 red onion, quartered
1 red bell pepper, seeded and quartered
1 English cucumber, peeled and quartered
1 hot chile, seeded and halved
1 cup canned regular or spicy tomato juice
¼ cup red wine vinegar
¼ cup olive oil
Salt and freshly ground black pepper
¼ cup chopped parsley, basil, dill, or cilantro (or a combination)
Place the tomatoes in a large bowl and set aside. Place the onion, bell pepper, cucumber, and chile in a food processor and pulse until well chopped, but still retaining some texture. Add the vegetables to the bowl with the tomatoes. Stir in the tomato juice, vinegar, olive oil, and salt and pepper to taste. Cover and chill 3 to 4 hours before serving. When ready to serve, stir in the parsley and taste and adjust the seasonings, if needed.
RED PEPPER AND MUSHROOM SALAD WITH WALNUTS
Serves 4 to 6
This salad is a wonderful combination of color, texture, and flavor. It is delicious by itself, though it’s also great served over salad greens that have been tossed lightly with oil and vinegar.
1 teaspoon minced garlic
2 tablespoons wine vinegar
¼ teaspoon salt
¼ teaspoon sugar, or a natural sweetener
⅛ teaspoon cayenne
⅛ teaspoon dry mustard
¼ cup olive oil
3 cups sliced mushrooms
½ cup finely chopped walnuts
½ cup chopped red bell pepper
1 tablespoon minced fresh parsley
In a food processor or bowl, combine the garlic, vinegar, salt, sugar, cayenne, and mustard, and mix well. Slowly stream in the olive oil, and set aside.
In a bowl, combine the mushrooms, walnuts, bell pepper, and parsley. Pour the salad dressing over the mushroom mixture, and toss lightly to coat evenly. Allow the salad to sit for about 30 minutes before serving so the flavors can mingle.
Serves 4
Whether served as a side dish or in a soup or stew, versatile lentils are a delicious source of protein.
1 tablespoon olive oil
½ cup minced onion
½ cup minced celery
1 garlic clove, minced
1 serrano or other hot chile, minced
¾ cup lentils
2 tablespoons chopped sun-dried tomatoes
3 cups water
Salt and freshly ground black pepper
2 tablespoons chopped fresh parsley
In a saucepan, heat the oil over medium heat. Add the onion, celery, garlic, and chile. Cover and cook, stirring occasionally, until the vegetables are tender, about 7 minutes.
Stir in the lentils, sun-dried tomatoes, and water. Bring to a boil, cover, reduce heat, and add salt and pepper to taste. Simmer until the lentils are tender and the liquid is absorbed, about 45 minutes. Stir in the parsley just before serving time.
Serves 4
Called patatas bravas, many versions of this dish exist in Spain. This dish is recommended only for those with no fear of fire. The potatoes themselves help temper the heat of the sauce, but you’ll want to be sure to pair them with a mild entrée. I sometimes serve them with scrambled tofu and toast for a Sunday brunch or light supper. Feel free to cut back on the cayenne for a less incendiary version.
1½ pounds russet or Yukon Gold potatoes, cut into 1-inch dice
2 tablespoons olive oil
2 teaspoons smoked paprika, divided
½ teaspoon cayenne, divided
Salt and freshly ground black pepper
1 (14-ounce) can fire-roasted tomatoes, well drained
1 garlic clove, crushed
2 tablespoons sherry vinegar
½ teaspoon sugar
¼ teaspoon chili powder
¼ teaspoon cumin
2 tablespoons minced fresh parsley
Preheat the oven to 425°F. In a bowl, combine the potatoes, oil, 1 teaspoon of the paprika, ¼ teaspoon of the cayenne, and salt and pepper to taste. Toss to coat. Spread the potatoes on an oiled baking sheet and roast until crisp and nicely browned, about 45 minutes, turning once about halfway through.
In a blender or food processor, combine the tomatoes, garlic, vinegar, sugar, chili powder, cumin, remaining 1 teaspoon paprika, and remaining ¼ teaspoon cayenne and process until well blended. Transfer the sauce to a small saucepan. Bring to a boil, then reduce heat to low and simmer for about 20 minutes or until thickened. Season to taste with salt and pepper. When ready to serve, combine the potatoes with the sauce in a serving bowl and sprinkle with parsley. Serve hot.
ROASTED CATALAN-STYLE VEGETABLES
Serves 4 to 6
When weather permits, try grilling the vegetables outdoors over hot coals.
2 Spanish onions, in their skins
2 red bell peppers
1 eggplant
1 head of garlic, in its skin
½ teaspoon salt
1 tablespoon capers
2 tablespoons minced fresh parsley
½ teaspoon dried marjoram
¼ cup extra-virgin olive oil
Preheat the oven to 375°F. Place the onions in a baking pan and bake for 30 minutes. Remove from the oven and add the bell peppers, eggplant, and garlic to the pan and bake 1 hour longer.
Remove from the oven and cover the vegetables with a clean dish towel for 10 minutes. Remove the charred skin from the peppers and scrape out the seeds. Cut the flesh into strips. Remove the skin of the eggplant and cut the flesh lengthwise into strips. Peel and chop the onions. Arrange the roasted vegetables in a serving dish.
Separate the baked garlic cloves from the papery skins and place in a food processor. Add the salt, capers, parsley, and marjoram and process to a paste. With the machine running, add the olive oil and process until smooth. Toss the garlic mixture with the vegetables and serve.
Serves 4 to 6
Paella is traditionally made with meats and seafood, but I think there’s room for a vegan version as well. I like to use Tofurky brand sausage links. If unavailable, add a can of kidney or cannellini beans to round out the dish. Saffron is authentic to paella, but the less costly turmeric will also give it a nice golden color.
1 (8-ounce) package tempeh, cut into 1-inch dice
2 tablespoons olive oil
8 ounces seitan, cut into 1½-inch pieces
8 ounces vegan sausage links, cut into 1-inch pieces
3 garlic cloves, finely chopped
½ pound green beans, cut into 1-inch pieces
1 (28-ounce) can crushed tomatoes
3 cups vegetable broth
½ teaspoon hot red pepper flakes
½ teaspoon ground fennel seed
¼ teaspoon saffron threads or ground turmeric
1½ cups short-grain rice, such as arborio
1 teaspoon salt
½ cup frozen peas, thawed
Poach or steam the tempeh for 30 minutes, and set aside. Heat the oil in a large deep skillet or saucepan. Add the seitan, sausage, and reserved tempeh, and cook for 5 minutes, turning occasionally to brown on all sides. Remove from the pan with a slotted spoon and set aside.
Add the garlic to the same pan over medium heat. Cook for 30 seconds then add the green beans, tomatoes, and broth. Bring to a boil, then stir in the hot red pepper flakes, fennel, and saffron. Reduce the heat to low, cover, and simmer for 10 minutes.
Add the rice and salt, stir well to combine, and return to a boil. Reduce the heat to low, cover, and simmer for 30 minutes or until the rice has absorbed all the liquid. Remove from the heat, add the peas, seitan, tempeh, and vegan sausage, and let stand for 10 minutes before serving.
VEGETABLES AND CHICKPEAS WITH ROMESCO SAUCE
Serves 4
The traditional Spanish romesco sauce uses a large amount of olive oil. I have pared it down considerably, and think it still tastes great. For a vibrant color contrast, add cooked frozen artichoke hearts or peas when ready to serve, just before adding the remaining sauce. The sauce is also good served over cooked grains, pasta, or crisply fried tofu.
1 yellow onion, cut into 1-inch pieces
3 tablespoons olive oil
1 small hot red chile, seeded and minced
4 garlic cloves, chopped
1 (14.5-ounce) can crushed tomatoes
2 tablespoons red wine vinegar
½ cup slivered almonds
Salt
2 red or yellow bell peppers (or 1 of each), seeded and cut into 1-inch pieces
1 eggplant, cut into 1-inch pieces
1½ cups cooked or 1 (15.5-ounce) can chickpeas, drained and rinsed
Chop 2 tablespoons of the onion and set aside. Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the chile, the 2 tablespoons of onion, and 2 of the chopped garlic cloves. Cover and cook until softened, about 5 minutes. Stir in the tomatoes and vinegar and cook 10 minutes longer. Transfer the mixture to a food processor, add the almonds and salt to taste, and process until smooth. Set aside.
Preheat the oven to 425°F. In a lightly oiled 9 by 13-inch baking dish, arrange the bell peppers, eggplant, the remaining onion, and the remaining garlic. Drizzle with the remaining olive oil and season to taste with salt. Roast the vegetables until tender, about 45 minutes.
About 10 minutes before serving time, add the chickpeas to the vegetables and drizzle with about a third of the reserved sauce. Return to the oven and finish roasting the vegetables. Serve topped with the remaining sauce.
Serves 6
This healthful interpretation of a Portuguese classic tastes even better if you make it a day ahead and reheat it.
1 tablespoon olive oil
1 large Spanish onion, chopped
1 carrot, chopped
3 garlic cloves, minced
1 pound red potatoes, cut into 1-inch cubes
1 teaspoon salt
1 pound kale, trimmed and leaves torn into 1-inch pieces
½ teaspoon hot red pepper flakes
3 cups cooked or 2 (15.5-ounce) cans red kidney beans, drained and rinsed
Heat the oil in a large pot over medium heat. Add the onion and carrot, cover, and cook until softened, about 7 minutes. Add the garlic, potatoes, salt, and enough water to cover by 1 inch. Simmer for 30 minutes. Add the kale and hot red pepper flakes. Cook for 30 minutes longer. Add the kidney beans and simmer 10 minutes. Taste to adjust seasonings before serving.
Serves 4
The Basques call their homeland Euskadi. Little is known of the origin of the people or their language, but happily some of their cooking traditions lean to the spicy side.
1 tablespoon olive oil
1 large onion, chopped
1 (28-ounce) can chopped tomatoes, undrained
1 tablespoon tomato paste
2 cups vegetable broth
3 garlic cloves, minced
1 tablespoon minced fresh rosemary or 1 teaspoon dried, crumbled
1 serrano chile, seeded and minced
Salt
3 cups cooked or 2 (15.5-ounce) cans chickpeas, drained and rinsed
1 pound zucchini, cut into ½-inch pieces
Heat the oil in a large saucepan over medium heat. Add the onion, cover and cook until softened, stirring occasionally, about 5 minutes. Add the tomatoes with their juice, the tomato paste, and the broth. Add the garlic, rosemary, chile, and salt to taste, and bring to a boil. Reduce the heat to low and simmer, covered, for 30 minutes, stirring occasionally.
Add the chickpeas and the zucchini, cover, and simmer until the zucchini is tender, about 10 minutes. Taste and adjust the seasonings.
Serves 4 to 6
Originating in the La Mancha region of Spain, this “Spanish ratatouille” is especially good served with warm crusty bread. It even makes great tapas when served atop toasted bread rounds as crostini. While not especially spicy, heatwise, a touch of cayenne rounds out the flavors and adds a little kick. If fresh tomatoes are out of season, substitute a 28-ounce can of diced tomatoes.
2 tablespoons olive oil
1 yellow onion, chopped
1 small eggplant, cut into ½-inch dice
1 red bell pepper, cut into ½-inch dice
4 cloves garlic, minced
1 pound zucchini, halved lengthwise and cut into ½-inch dice
2 pounds plum tomatoes, peeled, seeded, and diced
1 tablespoon sherry vinegar
1 teaspoon minced fresh thyme
1 teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon cayenne
2 tablespoons finely chopped flat-leaf parsley
Heat the oil in a large saucepan over medium heat. Add the onion, cover, and cook for 5 minutes, until softened. Add the eggplant, bell pepper, and garlic. Cover and cook 5 minutes longer, stirring occasionally. Add the zucchini, tomatoes, sherry vinegar, thyme, salt, pepper, and cayenne.
Simmer, stirring occasionally, until all the vegetables are tender, about 30 minutes. Stir in the parsley, then taste to adjust the seasonings, if needed.
Serves 4
The mustard in this Basque recipe shows a distinct French influence.
1 large eggplant
⅔ cup olive oil
⅓ cup red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon chopped fresh parsley
1 teaspoon minced garlic
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon hot red pepper flakes
Butter lettuce leaves
Preheat the oven to 375°F. Cut the eggplant in half lengthwise and place it on a lightly oiled baking pan, cut side down. Bake for 30 minutes, or until tender. Allow to cool slightly, then peel and dice the eggplant into 1-inch cubes.
In a small bowl, combine the oil, vinegar, mustard, parsley, garlic, salt, pepper, and hot red pepper flakes. Place the eggplant in a shallow bowl, add the marinade, and toss to coat. Refrigerate 1 hour. Serve on lettuce leaves.
Serves 4
This unusual salad of cooked greens was given to me by Marie Lange from her collection of Basque family recipes. Chicory is sometimes available as escarole or curly endive. Any of these varieties of crisp bitter greens is delicious served raw or cooked, but when served raw they are often best combined with other lettuces.
1 head chicory, end removed and leaves separated
3 tablespoons olive oil
1 Spanish onion, sliced
2 ripe tomatoes, diced
1 teaspoon lemon juice
¼ teaspoon hot red pepper flakes
Salt and freshly ground black pepper
Wash the chicory well, then boil in salted water for 5 minutes. Drain well.
Heat the oil in a large saucepan over medium heat. Add the onion and cook until softened, 5 minutes. Add the chicory, cover, and cook until tender, about 10 minutes. Stir in the tomatoes, lemon juice, hot red pepper flakes, salt to taste, and plenty of freshly ground black pepper. Cook 10 minutes longer to allow flavors to blend. Transfer to a bowl and allow to cool. Serve cold or at room temperature.
Serves 4 to 6
This Majorcan dish, known as tumbet, makes a substantial main course and needs little more than a salad and some crusty bread for a great dinner. If fresh tomatoes are out of season, use canned crushed tomatoes or a prepared tomato sauce.
2 tablespoons olive oil, or more if needed
1 pound new potatoes, sliced
2 large green bell peppers, cut into ½-inch strips
1 eggplant, cut into ¼-inch slices
4 garlic cloves, minced
1 pound plum tomatoes, chopped
½ teaspoon dried oregano
¼ teaspoon cayenne
Salt and freshly ground black pepper
Heat the oil in a large skillet over medium heat. Add the potato slices, and cook, turning frequently, for 10 minutes, or until lightly browned. Remove with a slotted spoon and set aside. Add the peppers to the oil and cook for 5 minutes, until softened. Remove with a slotted spoon and set aside. Add the eggplant to the skillet and cook in batches in the oil, until golden on both sides, adding more oil as needed. Remove and drain on paper towels.
Preheat the oven to 375°F. Add the garlic to the skillet, cook 30 seconds, then add the tomatoes, and cook for 10 minutes, stirring, to thicken. Season with the oregano, cayenne, and salt and pepper to taste.
Lightly oil a large baking dish and arrange the cooked vegetables in layers, seasoning each layer with salt and pepper. Pour the tomato sauce over the top, cover, and bake for 30 minutes or until the vegetables are tender. Let stand 10 minutes before serving.
Serves 8
This spicy Basque stuffing is named for Marie Intchauspe, mother of Marie Lange and grandmother of my friend Lisa Lange. Traditionally made with chorizo sausage, Lisa and her mom, both vegans, have adapted their favorite family recipe with tofu, and enjoy it as their main course for holiday meals. It’s also great with the addition of soy sausage.
2 tablespoons olive oil
2 large Spanish onions, chopped
4 ribs celery, including leaves, chopped
2 green bell peppers, chopped
2 garlic cloves, chopped
1 pound firm tofu or soy sausage, crumbled
2 large apples, chopped
1 cup chopped parsley
1 teaspoon salt
¾ teaspoon freshly ground black pepper
¼ teaspoon ground cumin
½ teaspoon dried thyme
1 teaspoon sugar, or a natural sweetener
¼ teaspoon ground sage
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon dried oregano
¼ teaspoon cayenne
¼ teaspoon turmeric
4 cups cubed bread
Preheat the oven to 350°F. Lightly oil a 9 by 13-inch baking pan. Heat the oil in a large saucepan over medium heat. Add the onion, celery, bell peppers, and garlic, cover, and cook until softened, about 10 minutes. Add the tofu, apples, parsley, salt, pepper, cumin, thyme, sugar, sage, cloves, nutmeg, oregano, cayenne, and turmeric, and cook 10 minutes longer, stirring to mix well. Add the cubed bread and mix well to combine, adding a little water or broth if the mixture is too dry. Taste and adjust seasonings. Transfer the mixture to the prepared pan. Cover and bake for 1 hour or until firm and lightly browned.