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Sun-Dried Tomato And Chickpea Sliders

These handheld sliders are the perfect party appetizer. Grilled zucchini planks sandwich a savory chickpea patty that’s full of Italian herbs and fresh produce. Juicy tomatoes add extra heft and a drizzle of balsamic vinegar adds a touch of sweetness that will leave you licking your fingers for every last crumb.

Put the veggie back in veggie burger with these produce-packed sliders. Mushrooms, chickpeas, zucchini, onion, garlic, and sun-dried tomatoes come together to form the succulent, savory patties, while balsamic-infused zucchini slices serve as buns. These sliders are on the smaller side; if you place them directly on the grill, you run the risk of losing them through the grates. We recommend using a grill pan when cooking them on the grill or on the stove.

Tip: Be sure to reserve the chickpea liquid (aquafaba) before rinsing and draining the chickpeas; you’ll use it to fine-tune the texture of the patty mixture.

INGREDIENTS

• ½ cup chopped onion
• ½ cup coarsely chopped fresh mushrooms
• ½ cup coarsely chopped zucchini
• 1 clove garlic, minced
• ¾ cup no-salt-added chickpeas, rinsed and drained, and liquid (aquafaba) reserved
• ¼ cup chopped sun-dried tomatoes (not oil packed)
• 1 teaspoon Italian seasoning, crushed
• ½ teaspoon lemon zest
• Sea salt and freshly ground black pepper, to taste
• ¼ cup cornmeal
• 1 large zucchini, cut lengthwise into ½-inch-thick planks
• 2 tablespoons balsamic vinegar
• 8 slices roma tomato

INSTRUCTIONS

1. In a large skillet cook the first four ingredients (through garlic) over medium 3 to 4 minutes, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Place in a food processor with the chickpeas, sun-dried tomatoes, Italian seasoning, and lemon zest. Cover and pulse until chunky but not pureed. Add 1 to 2 Tbsp. of the aquafaba if the mixture seems dry or isn’t sticking together. Mixture should be moist but not wet. Season with salt and pepper.
2. With wet hands, shape bean mixture into eight patties. Chill at least 20 minutes. Lightly dredge patties in cornmeal to coat.
3. Heat a grill pan over medium-high. Cook sliders 8 to 10 minutes or until browned and heated through, turning once. Brush zucchini planks with some of the balsamic vinegar. Cook in grill pan 4 to 6 minutes or until crisp-tender and grill marks appear, turning once. Cut planks into 16 pieces for “buns.” Place sliders and tomato slices between plank pieces. Drizzle with any remaining vinegar.

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Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/tasty-vegan-mediterranean-recipes/

Greek-Style Stuffed Tomatoes

Greetings from Greece! These juicy stuffed tomatoes are bursting with the Mediterranean flavors of pine nuts, parsley, and dried currants. The tomato shells get deliciously soft and tender in the oven while the brown rice soaks up the stuffing flavors. You’ll definitely be coming back for seconds with this dish.

This classic Greek dish is the perfect vehicle for summer heirloom tomatoes or store-bought on-the-vine tomatoes. For the best flavor, serve the tomatoes slightly warm or at room temperature. Stuffed tomatoes also freeze well, so consider freezing extra during peak tomato season and storing in oven-safe containers. Also note that the recipe calls for cooked short grain brown rice, so be sure to have that ready when it comes time to add the rice.

INGREDIENTS

• 8 medium or large heirloom tomatoes or on-the-vine tomatoes
• ¼ cup pine nuts
• 1 cup chopped yellow onion
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• ¼ teaspoon sea salt
• ⅛ teaspoon freshly ground black pepper
• 1½ cups cooked short grain brown rice
• 1¼ cups coarsely chopped fresh parsley
• 2 tablespoons dried currants

INSTRUCTIONS

1. Preheat oven to 350°F. Cut a thin slice off bottoms of tomatoes so they stand upright. Slice ¼ inch off tops of tomatoes; set tops aside. Using a small spoon or melon baller, scoop out tomato pulp; chop pulp.
2. In a large, dry skillet heat pine nuts over medium 3 to 4 minutes or until golden, stirring occasionally. Remove pine nuts.
3. For stuffing, in the same skillet cook onion in ¼ cup water over medium heat 10 minutes or until translucent. Add tomato pulp, garlic, oregano, salt, and pepper. Cook 5 minutes or until garlic is softened. Stir in rice, parsley, currants, and 3 Tbsp. of the pine nuts. Cook just until rice is heated through. Cool slightly.
4. Fill tomato shells with stuffing. Place in a shallow baking dish; replace tomato tops. Spoon any extra stuffing around tomatoes. Pour enough water into dish to cover bottom. Bake, covered with foil, 30 minutes. Remove foil; bake 10 minutes more.
5. Sprinkle tomatoes with the remaining 1 Tbsp. pine nuts. Serve warm or at room temperature.

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Polenta And Sweet Potato Mash With Mushroom Sauce

Polenta is a uniquely Mediterranean dish made from boiled stone-ground cornmeal. In this mouthwatering recipe, plain polenta is given a makeover when it’s combined with creamy sweet potatoes and topped with a savory mixture of mushrooms and tomatoes. Sprinkle with toasted pine nuts to add some crunch!

In this mouthwatering dish, juicy cremini mushrooms and blistered cherry tomatoes meld into a hearty base of mashed sweet potato and polenta. Mash to your preference—on the creamy side, or leave it chunky. Look for ready-made tube-style polenta in the pasta aisle or near refrigerated fresh pastas; opt for the lowest-sodium version you can find, and go easy on the salt in the rest of the dish.

INGREDIENTS

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Mediterranean Chickpea Burgers

Sink your teeth into this scrumptious Mediterranean-inspired recipe, which is halfway between a falafel and a veggie burger. The homemade chickpea patties are full of savory spices and piled high with crunchy veggies. The roasted red pepper hummus adds a delicious creamy element that takes these open-face sandwiches to the next level.

Skillet-browned chickpea patties are smothered in sautéed onions and bell peppers, topped with peppery arugula, and served open-faced on toasted hamburger bun halves slathered in homemade roasted red pepper hummus for a Mediterranean-inspired vegan burger. For make-ahead ease, the onions and bell peppers can be sautéed up to three days beforehand, then reheated, and the patties can be prepared and shaped the day before, then sautéed just before serving. You can also try making the burgers with other types of beans and breadcrumbs, depending on your preference and what you have on hand. Serve with Israeli Couscous and Kale Salad.

INGREDIENTS

• 2 (15-ounce) cans no-salt-added chickpeas
• 1 tablespoon grated lemon zest
• 3 tablespoons fresh lemon juice (from 1 to 2 lemons)
• ½ cup whole-wheat panko breadcrumbs
• ¼ cup snipped fresh parsley
• 2 tablespoons snipped fresh oregano
• 4 cloves garlic, minced
• ¼ teaspoon sea salt
• 1 red bell pepper, quartered
• 1 cup sliced red onion
• 1½ cups fresh arugula
• 3 vegan whole-wheat hamburger buns, split and toasted
• 6 tablespoons Sonoran Desert Tepary Bean and Roasted Red Pepper Hummus
• Lemon wedges

INSTRUCTIONS

1. Drain the chickpeas, reserving 3 to 4 tablespoons of the liquid. In a food processor, combine the chickpeas, lemon zest, 2 tablespoons of the lemon juice, breadcrumbs, parsley, oregano, garlic, and salt. Process for 2 minutes or until smooth, adding the reserved chickpea liquid, 1 tablespoon at a time, until mixture begins to come together. Form into six ¾-inch-thick patties.
2. Heat a 12-inch nonstick skillet over medium heat. Add the bell pepper, onion, and ¼ cup water. Cook, covered, for 8 minutes or just until tender, turning once. Cook, uncovered, for 2 to 3 minutes more or until liquid is evaporated and vegetables are starting to brown. Remove from skillet. Wipe out skillet with a paper towel. Add patties, and cook over medium-high heat for 10 to 12 minutes or until golden and heated through, turning once.
3. Cut the bell pepper quarters into thin strips. Toss the arugula with the remaining 1 tablespoon of lemon juice. Spread cut sides of the buns with hummus. Serve patties open-faced on the bun halves, topped with the bell pepper, onion, and arugula. Serve with lemon wedges.

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Easy Homemade Pita Bread

Whip up a batch of this homemade pita bread to nosh on while you cook your way through this roundup of vegan Mediterranean recipes! Just five simple ingredients come together to create a deliciously fluffy and tender snack. Ideal for dipping into hummus, stuffing with tasty fillings, or toasting into chips.

As long as you have time to let the dough rise, making your own pita bread is much easier than you might think. Plus, it’s fun to watch them puff up in the oven! Serve your homemade pita bread warm with hummus, stuff them with falafels and fresh veggies, or toast them to make chips that you can dip in salsa.

INGREDIENTS

• 1 tablespoon date paste
• 2 teaspoons active dry yeast
• 2 cups whole wheat flour
• 1½ cups unbleached all-purpose flour, plus more for dusting
• 1 teaspoon sea salt

INSTRUCTIONS

1. In a food processor fitted with a dough blade or the bowl of a stand mixer fitted with a dough hook combine date paste, yeast, and 1½ cups lukewarm water. Cover and let stand in a warm place for 10 minutes or until frothy.
2. In a large mixing bowl whisk together flours and salt. Add the flour mixture to the yeast mixture. Mix on medium-low 2 to 3 minutes or until dough begins to pull away from sides of bowl. If using a food processor, transfer dough to the large mixing bowl. Cover bowl with a damp clean cloth. Let stand in a warm place 45 to 60 minutes or until dough has doubled in size.
3. On a lightly floured surface, knead dough about 1 minute. Return dough to bowl, cover with cloth, and let rise 30 minutes more.
4. Preheat oven to 400°F. Line two large baking sheets with parchment paper.
5. Divide dough into 10 equal portions. Dust your hands and the dough with flour; roll each portion into a ball. On a lightly floured surface, roll balls into 6-inch rounds. Place dough rounds on the prepared baking sheets. Loosely cover with damp clean towels. Let rise in a warm place 10 minutes.
6. Bake pitas, uncovered, 4 to 6 minutes or until bottoms are golden. Flip pitas and bake 4 to 6 minutes more or until they puff up. Remove from oven. Let stand until pitas are cool enough to handle. Serve warm or at room temperature.

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