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Post Info TOPIC: Greek/Mediteranian Recipes


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Greek/Mediteranian Recipes
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I would like to start cooking greek/mediteranian. 

Anyone have some recipes?

 

Thanks,

Summer



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not greek, but a mediterranean dish I modified from this recipe last month. I followed the recipe fairly closely except I made enough for 1 person, and used no oil or salt. I also added Italian Seasoning (herbs) & paprika. I thought it was really delicious!

Oh and I did not boil and drain the chard and then fry it, I made it as a 1 pot stew, keeping all the goodness from the beans and chard in the stew to eat! I started by sauteing the onion & garlic in a bit of water and then adding the tomatoes and herbs.

You can make it as a soup or a stew either by adding vegetable stock for soup or reducing the tomato liquid a bit to make a thicker stew.

Tuscan white bean & rainbow chard soup/stew (sorry the photo is out of focus!)

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Crap I can't see the picture.

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Oh no, me either now, although it was showing right after I posted it, I'll go try hosting it somewhere else and see if that works!! It's not a great picture though... lol

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 "A man can live and be healthy without killing animals for food; therefore, if he eats meat, he participates in taking animal life merely for the sake of his appetite. And to act so is immoral." Leo Tolstoy



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Tuscan White bean & Rainbow Chard Stew



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~Jayx~

 "A man can live and be healthy without killing animals for food; therefore, if he eats meat, he participates in taking animal life merely for the sake of his appetite. And to act so is immoral." Leo Tolstoy



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and this was the rainbow chard after I chopped it all, I just love the red yellow & pink stalks, again sorry it is so out of focus, but you get an idea of the colours :D

 



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~Jayx~

 "A man can live and be healthy without killing animals for food; therefore, if he eats meat, he participates in taking animal life merely for the sake of his appetite. And to act so is immoral." Leo Tolstoy



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yummmy i love the chard

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I have not tried this but here.

Mediterranean Grilled Tofu
This dish combines both cooked and raw vegan items, including some of the most flavorful ingredients in the Mediterranean cuisine. Be sure to use extra-firm tofu as it will hold up better on the grill. If a grill is not available, you can roast the tofu cutlets in the casserole dish, along with the marinade, in a 375°F oven for 20 minutes. Serve with Raw Pesto “Pasta.”
Ingredients
Tofu marinade
7 teaspoons tamari
4 teaspoons fresh-squeezed lemon juice
4 teaspoons extra-virgin olive oil
4 teaspoons water
1 ⅓ (14-ounce) packages extra-firm tofu, well drained
Mediterranean topping
4 (canned) artichoke hearts, drained and chopped
1 cup seeded, drained and chopped tomatoes
1 cup chopped raw spinach or arugula
12 Kalamata olives, pitted and chopped
2 tablespoon diced red onion
1 tablespoon capers
2 tablespoon basil, in chiffonade*
1 tablespoon fresh minced oregano or 1 teaspoon dried
1 teaspoon fresh thyme or ½ teaspoon dried
Dressing
2 tablespoons extra-virgin olive oil
1 tablespoon fresh-squeezed lemon juice
1 tablespoon balsamic vinegar
1 medium clove garlic, pressed or minced
¼ teaspoon sea salt, or to taste
¼ teaspoon ground black pepper
Garnish
¼ cup shelled pistachio nuts
Directions
1. Preheat grill to high.
2. Make the marinade: place the tamari, 4 teaspoons of lemon juice, 4 teaspoons of olive oil and water in a 9-inch by 13-inch casserole dish and stir well. Slice one brick of the tofu lengthwise to form 3 cutlets. Slice off a similar-size piece from the second brick; reserve the remaining tofu for another use. Place the cutlets in the casserole dish for 10 minutes, flipping occasionally.
3. Meanwhile, make the topping: put the artichokes, tomatoes, spinach, olives, onion, capers, basil, oregano and thyme in a mixing bowl and mix gently but well.
4. Make the dressing: in a small bowl, whisk 2 tablespoons of the olive oil, 1 tablespoon lemon juice, vinegar, garlic, salt and black pepper. Add to the topping and mix gently but well.
5. Grill the tofu, gently flipping a few times to make sure that char marks appear on both sides, about 4 minutes per side, depending upon the temperature of the grill.
6. Return the cutlets to the casserole dish or serving platter. Top each cutlet with half a cup of the topping and garnish with pistachio nuts.
* To chiffonade is to cut into long thin strips. Stack the basil leaves, roll them tightly, and then slice into thin strips with a sharp knife.
Variation 1
Mediterranean Grilled Tempeh - Follow the basic recipe, but replace the tofu with two unce packages of tempeh. Tempeh, a fermented soy product, is available in either the refrigerated or frozen section of all natural foods stores and many larger supermarkets.
Variation 2
Mediterranean Grilled Portobello Mushrooms - Follow the basic recipe, but replace the tofu with four large portobello mushrooms (stems removed).


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Thanks again!

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