Mediterranean Vegetarian Feasts

Mediterranean Vegetarian Feasts

Aglaia Kremezi, Penny De Los Santos

Language: English

Pages: 256

ISBN: 1617690732

Format: PDF / Kindle (mobi) / ePub

Mediterranean Vegetarian Feasts

Aglaia Kremezi, Penny De Los Santos

Language: English

Pages: 256

ISBN: 1617690732

Format: PDF / Kindle (mobi) / ePub


In Mediterranean Vegetarian Feasts, Aglaia Kremezi, who introduced Greek cooking to an American audience, has gone back to her roots, rediscovering the delicious, fresh, healthy, easy-to-make recipes she grew up with, like Flat Bread with Dried Figs, Spicy Cheese, and Rosemary; Santorini Favas with Braised Capers and Onions; and more.
Mediterranean Vegetarian Feasts will appeal to even the most avid meat lover with a cornucopia of 150 simple, yet abundantly flavorful, plant-based seasonal dishes. Attractive to the ever-expanding vegan and vegetarian market, as well as for fans of Mediterranean cooking, Kremezi’s arsenal of master recipes for spice, nut, and herb mixtures, sauces, jams, and pastes inspired by eastern Mediterranean and north African traditions will transform even the most humble vegetable or grain into an irresistible dish.

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pink, crunchy strands of cabbage that I can’t stop eating. Following the basic instructions from Sandor Ellix Katz’s first book, Wild Fermentation, I use salt sparingly together with seaweed. The container you use for the fermentation is quite important. A large, widemouthed, transparent jar is ideal. After trying different crocks, I chose a heavy, widemouthed five-quart glass cookie jar, perfect for the two cabbages I usually prepare. I also

In a small bowl, mix together all the ingredients. Transfer to a jar and keep in a cool, dark place for up to 6 months. Dried Orange Peel VEGAN GLUTEN-FREE Much more interesting and deep-flavored than orange zest alone, dried orange peel is very easy to make and incredibly flavor-enhancing. Use the dried orange strips for savory and sweet dishes alike, to flavor sauces, pulses, and stews. They will add an extra

Line a baking sheet with a double layer of paper towels. Add olive oil to a large pan, preferably with high sides, to a depth of 1½ to 2 inches (4 to 5 cm). Heat the oil to 375°F (190°C), and just before it reaches temperature, mix the batter: In a bowl whisk together the cornstarch, flour, and baking powder. Add the ouzo and club soda, whisking to incorporate. It should be runny, with the consistency of light cream. If too thick, add a little more club soda.

and almost dry. Remove the bay leaves. Puree with an immersion blender or transfer to a food processor and process. Let the puree cool completely; it will thicken considerably. (The split peas can be prepared to this point up to 3 days in advance. Store them, covered, in the refrigerator and bring to room temperature before serving.) Make the braised capers and onions: If using salt-packed capers, place them in a colander and rinse under

Alternatively, heat the broiler. Quarter and seed the peppers. Line a baking sheet with aluminum foil and arrange the pepper quarters, skin side up, on the tray. Broil 4 to 5 inches (10 to 12 cm) from the heat source until the skin is black and blistery. Peel and slice as above. Cucumber Salad with Feta and Mint GLUTEN-FREE This salad is so simple that I wasn’t going to include the recipe. But countless guests have

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