Kosher-Sephardic
Sephardic cuisine describes the foods eaten by a large and diverse group of Jews that bear the unique stamp of their regions of origin. These regions include Spain, North Africa, the Middle East, the Balkans, and Turkey, but Italian, Indian, and other non-European Jewish foods are also sometimes included. Pilafs, tagines, and date- and cumin-spiced dishes are just some of this cuisine's popular items.
MOROCCAN ROASTED EGGPLANT AND PEPPER SALAD
(Serves 5)
This is a spicy salad that can be served hot or cold, as an appetizer or an entrée.
- 2 large eggplants
- 2 medium red bell peppers
- 2 Tablespoons oil
- 2 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon red pepper flakes or cayenne
- ½ cup water
- ¼ cup lemon juice
Wash and pat dry eggplants and peppers. Pierce each with a fork in several places. If you have a gas stove, you can place the eggplants and peppers right in the flame of a burner, turning very often with a fork, until the skins are blistered and black.
For electric stoves (or if you don't like to play with fire), heat your oven to 475 degrees. Place eggplants and peppers on an ungreased baking sheet and allow to roast, turning often, until skins begin to blister. The eggplants should be very soft, almost falling apart when a fork is inserted.
Remove vegetables from heat, place in a plastic bag, and allow to sit for 10 minutes. Remove from the bag and gently peel. Discard the pepper seeds and the peels from both vegetables. Cut peppers into small squares and the eggplants into small cubes. Set aside.
In a large pot, heat oil. Add garlic, paprika, cumin, and red pepper flakes or cayenne. Stir over low heat for 3 minutes or until the garlic is soft. Remove from heat and allow mixture to cool for 5 minutes. Add water and lemon juice and stir. Return to low heat and stir in eggplants and peppers. Allow to cook, stirring occasionally, for 15 minutes or until the liquid is absorbed and the flavors are combined.
Serving Suggestions:
- Serve this recipe as an entrée with mild steamed vegetables, such as spinach or carrots.
- Stuff small tomatoes, mild onions, or peppers with this dish and heat in a 350-degree oven for 10 minutes.
- Combine with prepared matzah stuffing to make a savory entrée.
| Total calories per serving: 126 | Fat: 6 grams |
| Carbohydrates: 18 grams | Protein: 3 grams |
| Sodium: 9 milligrams | Fiber: 7 grams |
Italian
Italian and Sicilian cuisines have so much to offer. Not only can the dishes be vegan, but they can be based on wheat, corn (such as polenta), rice (like risotto), or potatoes (for example, gnocchi), depending on your preferences about taste and your dietary needs.
PASTA PUGLIESI
(Serves 4)
This is an example of a dish that creates its own sauce. As a variation, substitute finely chopped kale or broccoli rabe for the broccoli.
- 4 Tablespoons olive oil, divided
- 4 garlic cloves, minced
- 2 teaspoons red pepper flakes
- 1 pound uncooked pasta, such as small shells, rotini, or fusilli
- 1 ½ cups fresh broccoli florets
- 1 teaspoon chopped fresh parsley
Pour 2 Tablespoons of oil into a frying pan and heat. Quickly sauté the garlic and red pepper flakes for 2 minutes. Set aside.
Cook the pasta according to the package directions until just tender (al dente). Drain the pasta, but save the water to use for the broccoli. Cook the broccoli in same pot until tender. Drain, discarding water, ad set aside.
Pour the remaining oil in a large pot and heat for 1 minute. Add parsley and stir to combine. Toss in the pasta, broccoli, and garlic mixture, remove from heat, and serve immediately.
| Total calories per serving: 541 | Fat: 16 grams |
| Carbohydrates: 85 grams | Protein: 16 grams |
| Sodium: 14 milligrams | Fiber: 5 grams |
Ethnic vegan cuisine can be based on wheat, corn, potatoes, or rice, depending on your taste buds' preferences and your dietary needs.
| VEGETARIAN JOURNAL | Issue Three 2007 | < previous | next > |
