Let’s cook: Vegetarian Mediterranean Cookbook

125+ Simple, Healthy Recipes for Living Well

by Sanaa Abourezk

Many people choose to follow a Mediterranean diet and some may want to do so as vegetarians. For both groups, as well as those who enjoy vegetarian meals on occasion, this cookbook should be most welcome.

This book has beautiful photos throughout. These are sure to leave readers hungry and ready to try out some of the recipes. There are entries on everything from small plates to sweets. Between these two sections are recipes for soups, salads, pasta, sandwiches and much more; there are 125 recipes in all. In addition to these, there are many helpful introductory sections.

I recommend giving this book a look. Many thanks to NetGalley and the publisher. All opinions are my own.

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