As i have mentioned in my earlier posts, i am vegetarian for a month. The thing that i do once or twice a year. My body is just asking for it, i guess. And i find, that the most difficult in vegetarian diet is to get a proper amounts of proteins, as i am well aware of their impotency.
Generally i am not agreeing with a vegetarian concept, and wouldn’t like to be a permanent vegetarian. Even though i was brought up by vegetarian mother and have been vegetarian for 5 years.
As my “Anatomy, Physiology and Human Biology” lecturer once said-” Yesterday i had a potato for dinner, that means i ate my cousin”. We do share a DNA with all plants and they also feel pain, when killed. So what is the solution here? Eat each other?
Anyway, cooking vegetarian dishes is not easy, as i get bored very quickly, so here is my Mediterranean Menu.
Flour- 1 and 1/2 cup, or as much as it takes.
Yeast- 2 teaspoons.
Warm water- 1 cup.
Olive oil- 2 tablespoons.
In a bowl mix warm water, yeast and sugar, add 1/4 of a cup of flour, let it sit for 15 minuets.
Add the oil, salt and the rest of the flour. Kneed to a nice dough. Let in rest for 10 minuets, kneed again and let in rest in a warm place for an hour.
Divide into 8 balls and set aside for a further 10 minuets. This will be a good time to put your oven on.
Roll each ball into a circle around 15 sm.
Prepare a flat tray, place it at the bottom of the oven and put carefully on a tray your pita bread.
When it slightly browned at the bottom (should take around 2 minuets) flip it and cook till slightly browned on the other side.
If you do not need to use all of them, then you can freeze them (just make sure you line them with a parchment paper, so they do not stick to each other),they taste like fresh, when defrosted.
Eggplant- 1 large.
Tahini (white)- 3 tablespoons.
Salt- 1 teaspoon or to taste.
Juice of one lemon.
Olive oil- 1 tablespoon, and more for drizzling.
Cumin ground- 1 teaspoon.
Garlic- 2-3 cloves, finely grated.
Coriander for serving.
Pierce the eggplant with a fork 3 cm apart incisions.
Heat the grill to a maximum, and cook eggplant whilst turning for 45-60 minuets, till soft, depending on the size of the eggplant and capacity of the grill.
In bowl mix oil, lemon juice, cumin, tahini and garlic, set aside.
When eggplant is soft, remove the skin (it will easily fall off) and mash the eggplant with a fork. I do not recommend using a food processor as mixture will be too fine.
Mix the mashed eggplant with the tahini mixture, drizzle some olive oil and sprinkle with a coriander.
Canned chickpeas- 2 cans.
Juice of one lemon.
Salt- 1 teaspoon.
Olive oil- 1/2 cup.
Garlic cloves- 2-3 finely grated.
Olive oil ,paprika and coriander for serving.
Drain and rinse chickpeas, reserving 1/3 of a cup of liquid.
In a food processor combine all ingredients, apart from oil.
When the processor is on , slowly add oil till combined.
Serve with a dash of paprika, drizzle of olive oil and fresh coriander.