Vegetarian Mediterranean Cookbook: 125+ Simple, Healthy Recipes for Living Well by Sanaa Abourezk

Over 125 vegetarian ways to savor the Mediterranean Mediterranean mealtime is an event, accompanied by close family and friends, where Western wellness worries are simply managed through healthy eating and living. And while it is a culture filled with fresh, farm-to-table ingredients, many Mediterranean cookbooks' meat-centric meals leave users seeking vegetarian recipe conversions. Let The Vegetarian Mediterranean Cookbook be your guide to delectable, all-vegetarian recipes passed down from the countries surrounding the Mediterranean Sea―from Spain to Syria. Whole, simple ingredients and timeless recipes are the effortless secret to the healthy Mediterranean standard of living. From recipes like Moroccan-Style Vegetable and Olive Tagine to Fresh Sauce Pasta, along with standard staples like Hummus and Basil Pesto, The Vegetarian Mediterranean Cookbook brings the region's famous freshness and flavors into your home. This Mediterranean cookbook includes: Authentically Mediterranean―Learn the meticulous vegetarian take on cooking philosophies of the region like infusing oils and a focus on texture. Read more

From the Publisher Sample recipe: Tomato and Basil Brushetta 1. Preheat the broiler. 2. In a small bowl, stir together the olive oil and garlic. Brush the bread slices with this mixture and place them on a baking sheet. Set aside. 3. In another small bowl, stir together the tomatoes and basil and season with salt and pepper. Taste, and adjust seasoning, if needed. 4. Place the bread under the broiler for 1 minute until crisp and lightly toasted. Remove from the oven, spoon 1 tablespoon of the tomato mixture on top of each piece. Slice, and serve. Bruschetta is extremely versatile—and extremely delicious! This version is a simple way to use all the extra tomatoes from your garden during summer. You can make caprese bruschetta by adding fresh mozzarella to this recipe or, for different Mediterranean flavors, combine labneh and mint or diced strawberries and feta. Here I’ve taken the standard approach of topping the bread before serving, but my favorite way to serve bruschetta is to spoon the tomato mixture into a bowl and place the garlic bread around it. 30 MINUTES OR LESS • NUT FREE • VEGAN PREP TIME: 15 MINUTES • COOK TIME: 5 MINUTES • SERVES 4 PER SERVING: CALORIES: 206; TOTAL FAT: 8G; SATURATED FAT: 1G; CARBOHYDRATES: 28G; FIBER: 2G; PROTEIN: 6G; SODIUM: 313MG 2 tablespoons olive oil 2 garlic cloves, mashed 1/2 baguette, cut into 12 slices 3 small ripe tomatoes, seeded and chopped 1 cup chopped fresh basil Salt and pepper