Moroccan Vegetable Filo Pie (Bisteeya)


Moroccan Vegetable Filo Pie (Bisteeya) ~ From Vegetate, Vegan Cooking and Food Blog

“In Morocco, it’s possible to see the Atlantic and the Mediterranean at the same time.”Tahar Ben Jelloun

This sweetly-savory pie recipe is in Terry Hope Romero’s great cookbook Vegan Eats World, page 256.

I enjoy anything made with filo dough, and the saffron and baharat spices listed in the recipe cried out to me to try this one! I was not disappointed. The filling was a creamy blend of cauliflower, chickpeas, and spices encased in a flaky filo pastry shell and topped with cinnamon, sliced almonds, and powdered sugar. This would be a pretty impressive dish to bring to your next vegan potluck! 😉

Saffron Fact: This flavorful and aromatic spice is native to Morocco.

Chinese Stir-Fry Noodles with Eggplant in Garlic Sauce


Chinese Stir-Fry Noodles with Eggplant in Garlic Sauce ~ From Vegetate, Vegan Cooking & Food Blog

“This country isn’t a melting pot. Think of this country as a stir fry. That’s what this country should be. A place where people are appreciated for who they are.” — Jane Elliott

I just love Chinese noodles, so we decided to try out a new recipe from Vegan Eats World by Terry Hope Romero, page 231: Takeout Stir-Fry Noodles with Mushrooms and Greens. This was easy to make and really satisfied my noodle cravings. It’s already fully loaded with shiitake mushrooms and bok choy, but we also added some Szechuan tofu to the noodles and served them alongside spicy, gingery Chinese-Style Eggplant in Garlic Sauce from The Vegan Slow Cooker by Kathy Hester, page 72. The vegetable gyoza were store-bought. I could eat like this every night… the only thing missing were the fortune cookies!

Noodle Fact: The earliest written record of noodles is from a book dated to the Eastern Han Dynasty period (25–220).

Greek Eggplant Lasagna (Pastichio “Vegani”)


Greek Eggplant Lasagna ~ From Vegetate, Vegan Cooking & Food Blog

“A society grows great when old men plant trees whose shade they know they shall never sit in.” Greek Proverb

Pastichio is a Greek lasagna, made up of layers of noodles surrounding a tomato filling and topped with a creamy bechamel sauce. All of this is baked in the oven to perfection.

This polí nóstimos (“very tasty” in Greek) recipe is from Vegan Eats World by Terry Hope Romero, page 238. The bechamel sauce in this recipe is cashew and silken tofu-based. The tomato filling is full of roasted eggplant, mushrooms (we used shiitake), onions, garlic, red wine, spices, and herbs. The pasta layers are rich and buttery. The recipe called for nutmeg so Keith ground it up fresh, which made all the difference in the world! The whole kitchen smelled of savory pastichio and nutmeg. This is honestly one of the best things I’ve ever eaten.

Pastichio Fact: The word pastichio comes from pasta and means “pie”, and has developed the figurative meanings of “a mess”, “a tough situation”, or a pastiche.

John Denver Crêpes


Vegan Denver Crepes ~ From Vegetate, Vegan Cooking & Food Blog

“Peace is a conscious choice.”John Denver

We prepared these crêpes using the fabulous Your International House of Dinner Crêpes recipe from Vegan Eats World by Terry Hope Romero, page 203. We filled them with Denver omelet fillings to make them “John Denver” crêpes: vegan ham, Daiya cheddar cheese, bell peppers and mushrooms. Served with roasted potatoes and red grapes. They were insanely yummy. We’ve been making crêpes a lot since we acquired our handy-dandy new crêpe pan. We will be trying out the gluten-free, chickpea flour crêpe recipe from this cookbook next.

Crêpes Facts: A crêpe  is a type of very thin pancake, usually made from wheat flour or buckwheat flour. The word is French in origin, deriving from the Latin crispa, meaning “curled.”

This Is Sparta! Spinach Pie


Vegan Spanikopita - Spinach Pie ~ From Vegetate, Vegan Cooking & food Blog

“I’m Popeye the Sailor Man, I’m Popeye the Sailor Man, I’m strong to the finich Cause I eats me spinach, I’m Popeye the Sailor Man.” Popeye

I love a good spinach pie and this recipe from Vegan Eats World by Terry Hope Romero (page 253) is the best I’ve ever had! Terry’s recipe calls for three layers of buttery filo dough (bottom, middle, and top) which makes this spanikopita (“spinach pie” in Greek) just melt in your mouth. The cheesy part of the filling is cashew-based, which makes it extra creamy and nutritious.

Served with Hummus bi Tahini from Vegan Deli (page 110) kalamata olives, and little salad that I put together from chopped Roma tomatoes, cucumber, green bell pepper, oregano, and a white wine vinaigrette.

Spinach Fact: Cooking spinach actually increases its health benefits. Just half a cup of cooked spinach will give you thrice as much nutrition as one cup of raw spinach. That’s because the body cannot completely break down the nutrients in raw spinach for its use.