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3 recipes · Dinner · Vegan · sorted by trending

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  • Ratatouille 1 h 12 min 37 min

    Ratatouille

    The Provençal vegetable stew done slowly: eggplant and zucchini browned first, then simmered with soft onions, peppers and fresh tomatoes until tender but still whole. Good hot or cold. Adapted from “Ratatouille I” in the Wikibooks Cookbook (CC BY-SA 4.0). Gave amounts for the oil and vegetable sizes; the salt, pepper and herb amounts suggested in the method moved into the ingredient list. Photo: Koichi Oda, CC BY-SA 2.0, via Wikimedia Commons (“Ratatouille - Flickr - odako1”).

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  • Falafel 12 h 41 min 46 min

    Falafel

    Crisp chickpea fritters made the proper way, from soaked raw chickpeas blitzed with onion, garlic, parsley and warm spices. Stuff them into pita or eat them hot from the pan. Adapted from “Falafel” in the Wikibooks Cookbook (CC BY-SA 4.0). Halved the batch, made clear the chickpeas are soaked but not cooked, and added salt and frying times. Photo: やましこ, CC BY-SA 2.0, via Wikimedia Commons (“Falafel (49728839526)”).

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  • Mejadra (Rice and Lentils with Crispy Onions) 30 min

    Mejadra (Rice and Lentils with Crispy Onions)

    A Palestinian staple that costs very little: lentils and rice cooked with warm spices and topped with deeply browned onions. Filling, vegan and better the next day. Adapted from “Rice and Lentils (Mejadra)” in the Wikibooks Cookbook (CC BY-SA 4.0). Corrected the lentil and rice weights to match 1 cup each and gave amounts for the oil, salt and spices. Photo: Tamorlan, CC BY-SA 3.0, via Wikimedia Commons (“Mujaddara - My own style”).

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