Vegetarian - Mediterranean Living

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Mediterranean Recipes

Yield : 4
Servings : 4
Cook Time : 30 Min

Cauliflower, Sweet Peppers And Blood Oranges

Servings : 2
Cook Time : 50 Min

Italian Polenta Pizza with Caramelized Onions and Kalamata Olives (Gluten Free)

Cook Time : 60 Min

Olive Oil Cake with Lemon Zest (Greek island of Crete)

Traditional “Greek Restaurant” Salad Dressing

Servings : 6
Cook Time : 70 Min

Egyptian Lentils with Rice and Pasta (Koshari)

Yield : 2 cups
Servings : 8
Cook Time : 5 Min

Spicy Rosemary Olives

Yield : 3 cups
Servings : 12
Cook Time : 10 Min

Red Pepper Hummus (Israel, Lebanon)

Servings : 6
Cook Time : 10 Min

Honey Walnut Salad

The Best Vegan Pesto Recipe

Yield : 4
Servings : 4
Cook Time : 10 Min

Mediterranean Fried Potato, Tomato and Arugula Salad

Yield : 2 Sandiwches
Servings : 4
Cook Time : 20 Min

Caramelized Onions and Eggplant Montaditos (Spanish Open Faced Sandwiches)

Servings : 1
Cook Time : 15 Min

Hard Boiled Eggs with Olive Oil and Toast

Yield : 8
Servings : 8

Lemon Balm Pesto with Walnuts, Cilantro and Parsley

Servings : 8-10

Vegetable Phyllo Pie (Island of Crete)

Servings : 6
Cook Time : 60 Min

Orange Lemon Potatoes (Island of Crete)

Yield : 4
Servings : 4
Cook Time : 30 Min

Venetian Raisin Rice (Riso coll’ Uvetta)

Yield : 8-12
Servings : 8-12
Cook Time : 60 Min

Bucatini Pie With Marinara Sauce

Yield : 6
Servings : 6

Tzatziki Sauce: Greek Yogurt, Cucumber, Dill and Garlic

Yield : 6
Servings : 6
Cook Time : 30 Min

Egg Noodles with Walnuts and Basil

Yield : 8
Servings : 8
Cook Time : 30 Min

Greek Stuffed Grape Leaves (Recipe and How-to Video)

Cook Time : 60 Min

Rosemary and Olive Focaccia

Yogurt Tahini Dip and Dressing

Cook Time : 10 Min

Spinach and Mushroom Omelet

Servings : 2
Cook Time : 10 Min

Ful Medames (Syrian Breakfast)

Yield : 1 cup
Servings : 8

Tahini Sauce with Lemon and Garlic

Servings : 1
Cook Time : 5 Min

Creamy Turmeric Drink with Honey and Ginger (Anti-Inflammatory)

Yield : 4
Servings : 4

Corn, Scallion and Potato Frittata

Yield : 8
Servings : 8
Cook Time : 30 Min

Black Eyed Beans And Avocado Salad (Crete)

Tabouli (Lebanese Bulgur and Parsley Salad)

Yield : 2
Servings : 2
Cook Time : 5 Min

Eggs with Tomatoes, Olives and Feta (Greek island of Crete)

Yield : 4
Servings : 4

Quinoa, Feta and Pistachio-Stuffed Acorn Squash

Servings : 6
Cook Time : 120 Min

Briam – Baked Vegetables in Olive Oil (Island of Ikaria-Greece)

Cook Time : 45 Min

Zucchini Fritters with Feta, Cheddar, Mint and Parsley

Servings : 4
Cook Time : 20 Min

Servings : 6

Tomato Slices with Feta Cheese and Fresh Herbs (Island of Crete)

Yield : 5 cups
Servings : 10
Cook Time : 75 Min

Maple Almond Granola with Coconut (gluten free)

Yield : 8
Servings : 8
Cook Time : 60 Min

Greek Lemon and Garlic Potatoes (recipe and video)

Yield : 10 patties
Servings : 5
Cook Time : 10 Min

Bean Burgers with Garlic and Sage (Vegetarian, Gluten Free)

Servings : 6
Cook Time : 50 Min

Horta (Greens) with Potatoes (Recipe and How-To Video)

Servings : Serves 8
Cook Time : 20 Min

Leek and Potato Fritters (Greece)

Servings : 8
Cook Time : 20 Min

Creamed Pearl Onions & Peas

Servings : 2
Cook Time : 30 Min

Stewed Prunes with Greek Yogurt and Cinnamon

Servings : 6

Lebanese Hummus

Servings : 6 as a meal, 10 as a side

Olive Tapenade and White Bean Salad – Italy

Yield : 4
Servings : 4
Cook Time : 30 Min

Zucchini and Onion Omelet (Greek Island of Crete)

Servings : 4-6 as an appetizer
Cook Time : 40 Min

Baked Eggplant and Tomatoes Topped with Garlic Yogurt Sauce

Servings : 6
Cook Time : 25 Min

Pumpkin with Rosemary and Cinnamon (Greek island of Crete)

Apple, Walnut and Gorgonzola Salad with Dijon Vinaigrette

Servings : 4
Cook Time : 15 Min

Horta (Greens) and Potatoes in the Instant Pot

Italian Giardiniera

Yield : 20
Servings : 10
Cook Time : 20 Min

Greek Onion and Potato Fritters

Servings : 6
Cook Time : 1 Min

Italian Farmhouse Tomato Sauce

Servings : 2
Cook Time : 10 Min

Seared Mushroom Salad with Blue Cheese and Arugula (Italy)

Olive Oil/Butter Spread

Servings : 6
Cook Time : 20 Min

Mushrooms and Tomatoes Baked in Wine from Patmos

Yield : 6
Servings : 6
Cook Time : 20 Min

Greek Potato Salad (Patata Salata)

Servings : 2

Authentic Greek Salad (Horiátiki Salata)

Servings : 6
Cook Time : 15 Min

Sautéed Tri-Color Peppers with Capers

Servings : 6
Cook Time : 10 Min

Pan-fried Pepper Salad with Feta and Olives

Servings : 4
Cook Time : 30 Min

Roasted Cauliflower with Herbs

Yield : 1 sandwich
Servings : 1
Cook Time : 10 Min

Provolone and Tomato Sandwich Grilled in Olive Oil

Yield : 8
Servings : 8
Cook Time : 30 Min

Marinated Eggplant with Mint & Capers

Yield : 8
Servings : 8
Cook Time : 20 Min

Eggplant, Onion and Red Pepper Dip

Dill Yogurt Avocado Dressing

Yield : 4
Servings : 4
Cook Time : 20 Min

Potato and Egg Salad with Olives and Feta (Crete)

Yield : 2 cups
Servings : 8

Lemon Parmesan Dressing

Yield : 6
Servings : 6
Cook Time : 55 Min

Lentil Soup with Olive Oil and Orange (Greek Island of Crete)

Servings : 4

Avocado, Radish and Cucumber Salad

Servings : 4
Cook Time : 50 Min

Baba Ganoush (Lebanese Eggplant Dip)

Servings : 6

Asparagus and Green Peas Soup (Island of Crete)

Servings : 4-6 as a salad or side dish
Cook Time : 25 Min

Fried Onion Salad with Black Olives (Greek Island of Skyros)

Yield : 10 cups
Servings : 10
Cook Time : 10 Min

Red Pepper and Cucumber Salad with Couscous and Chickpeas

Yield : 8
Servings : 8

Basil, Scallion and Pistachio Pesto

Yield : 4
Servings : 4

Cucumber-Tomato Salad with Feta and Fresh Mint

Servings : 4
Cook Time : 15 Min

Instant Pot Fasolakia (Green Beans and Potatoes in Olive Oil)

Yield : 1
Servings : 1

Lime, Pineapple & Orange Smoothie

Yield : 1.5 cups
Servings : 8
Cook Time : 30 Min

Pomegranate Sauce

Yield : 10
Servings : 10
Cook Time : 60 Min

Rosemary Olive Oil Teacakes

Yield : 24 muffins
Servings : 24
Cook Time : 18 Min

Blueberry Muffins baked with Olive Oil

Servings : 2
Cook Time : 20 Min

Avocado Toast with Caramelized Balsamic Onions

Servings : 6
Cook Time : 35 Min

Turkish Garbanzo Bean Pilaf

Yield : 6
Servings : 6
Cook Time : 40 Min

Mediterranean Spiced Millet and Vegetables

Yield : 12
Servings : 12

Sweet Greek Avocado Toast

Yield : 4
Servings : 4
Cook Time : 20 Min

Roasted Fennel With Greens And Beans

Servings : 4
Cook Time : 10 Min

Spinach with Feta and Lemon (Island of Crete-Greece)

Yield : 6
Servings : 6

Roasted Red Pepper Olive Tapenade and Mozzarella on Toast

Yield : 4
Servings : 4
Cook Time : 20 Min

Cauliflower With Spicy Dukkah (Egyptian Almond Spice Blend) Videos/Recipes

Servings : 6
Cook Time : 35 Min

Kalamata Olive and Chickpea Paella (Vegan Mediterranean – Paella de Verduras)

Servings : 8
Cook Time : 20 Min

Falafel (Chickpea Patties with Sesame, Cilantro and Parsley) – Egypt

Servings : 12

Tangy Italian Salad Dressing

Servings : 2 (with leftovers)
Cook Time : 5 Min

Pasta with Sautéed Spinach and Garlic

Servings : 8

Beet and Carrot Salad with Toasted Walnuts and Goat Cheese

Servings : 6
Cook Time : 30 Min

Roasted Pepper and Kalamata Olive Salad (Greek Island of Crete)

Yield : 4
Servings : 4
Cook Time : 20 Min

Lentils With Salsa Verde

Yield : 4
Servings : 4
Cook Time : 30 Min

Pasta and Garbanzo Beans Alla Toscana

Servings : 8
Cook Time : 60 Min

Beans and Greens over Polenta

Yield : 9
Servings : 9
Cook Time : 15 Min

Blueberry Corn Muffins (Gluten Free) – Recipe and Video

Servings : 6

Almost Traditional Greek Salad

Servings : 6
Cook Time : 90 Min

Baked Eggplant with Caramelized Onions (Central Greece)

Servings : 6
Cook Time : 35 Min

Black Eyed Peas with Fresh Dill, Olive Oil and Orange Slices

Servings : 2

Mango Strawberry Smoothie with Greek Yogurt (Greek island of Yum)

Yield : 4
Servings : 4

Super Detox Greens and Beans Salad

Yield : 4
Servings : 4
Cook Time : 30 Min

Black Bean Stew

Servings : 4
Cook Time : 15 Min

Lemony Asparagus With Garlic

Servings : 4

Basil and Walnut Pesto

Yield : 8
Servings : 8
Cook Time : 10 Min

Italian Frittata

Yield : 8
Servings : 8
Cook Time : 20 Min

Lebanese Grilled Corn with Cinnamon and Cumin

Yield : 9 rolls
Servings : 9
Cook Time : 30 Min

Onion and Sage Focaccia Rolls

Servings : 2
Cook Time : 15 Min

Savory Breakfast Polenta with Eggs, Sautéed Onions, and Spinach

Yield : 6
Servings : 6
Cook Time : 60 Min

Gratin of Tomatoes and Zucchini

Yield : 4
Servings : 4
Cook Time : 15 Min

Dandelion, Cannellini, Potatoes & Roasted Red Peppers

Yield : 1.5 cups
Servings : 8

Honey Dijon Vinaigrette

Yield : 1 cake
Servings : 16
Cook Time : 60 Min

Almond Cake Baked with Olive Oil, Cinnamon and Raisins (Crete)

Yield : 16
Servings : 16

Cilantro Corn Salsa with Jalapeño and Lime (Spain)

Yield : 12 slices
Servings : 12
Cook Time : 60 Min

Cinnamon Walnut Apple Cake Baked with Olive Oil (Greek Island of Crete)

Servings : 4
Cook Time : 20 Min

Spaghetti with Greek Olives (Island of Crete)

Sauteed Swiss Chard with Garlic

Servings : 6
Cook Time : 40 Min

Tortilla Española (Potato Omelet – Spain)

Yield : 12
Servings : 12
Cook Time : 45 Min

Italian Baked Polenta with Vegetables

Yield : 6
Servings : 6
Cook Time : 45 Min

“Naked” or Crustless Zucchini Pie

Servings : 8
Cook Time : 30 Min

Greek White Bean Soup with Orange Slices and Olive Oil (Fasolada)

Yield : 40 cookies
Servings : 20
Cook Time : 25 Min

Orange Sesame Cookies Baked with Olive Oil (Crete)

Servings : 8 slices
Cook Time : 40 Min

Savory Skillet Cornbread (Mexico)

Yield : 4
Servings : 4
Cook Time : 10 Min

Tomato Vinaigrette

Servings : 8
Cook Time : 4 Min

Moroccan Chicken Tagine with Sweet Potatoes and Raisins (slow cooker)

Yield : 6
Servings : 6

Chickpea and Spinach Salad with Avocado (Greek Island of Crete)

Servings : 4
Cook Time : 20 Min

Shakshuka (Eggs Poached in Spicy Tomato Sauce – Morocco)

Servings : 2
Cook Time : 10 Min

Sautéed Mushrooms with Garlic and Thyme (Spain)

Servings : 4
Cook Time : 30 Min

Zucchini Fries with Tzatziki

Vegetarian Living