Moroccan Vegetable Filo Pie (Bisteeya)

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Moroccan Vegetable Filo Pie (Bisteeya) ~ From Vegetate, Vegan Cooking and Food Blog

“In Morocco, it’s possible to see the Atlantic and the Mediterranean at the same time.”Tahar Ben Jelloun

This sweetly-savory pie recipe is in Terry Hope Romero’s great cookbook Vegan Eats World, page 256.

I enjoy anything made with filo dough, and the saffron and baharat spices listed in the recipe cried out to me to try this one! I was not disappointed. The filling was a creamy blend of cauliflower, chickpeas, and spices encased in a flaky filo pastry shell and topped with cinnamon, sliced almonds, and powdered sugar. This would be a pretty impressive dish to bring to your next vegan potluck! ;)

Saffron Fact: This flavorful and aromatic spice is native to Morocco.

Pineapple-Date Bran Muffins

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Pineapple-Date Bran Muffins ~ From Vegetate, Vegan Cooking & Food Blog

“Few of us are aware that the act of eating can be a powerful statement of commitment to our own well-being, and at the same time the creation of a healthier habitat. Your health, happiness, and the future of life on earth are rarely so much in your own hands as when you sit down to eat.”John Robbins

I just love the simple, delicious, and nutritious recipes in John Robbins’ book, May All Be Fed. These tropical delights are on page 233. They are full of pineapple, dates, raisins, and macadamia nuts, and sweetened with maple syrup. We used oat bran instead of wheat bran. Enjoying some warm muffins, a cup of tea, and a glass of fresh-squeezed organic orange juice is a very nice way to start the day.

Pineapple Fact: Pineapples take about 18 months to grow, wowie!

Sweet and Sour Smoked Tofu

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Sweet and Sour Smoked Tofu ~ From Vegetate, Vegan Cooking & Food Blog

“A bird does not sing because it has an answer. It sings because it has a song.” — Chinese Proverb

I loooove good Chinese food and this Sweet and Sour Smoked Tofu recipe From Kathy Hester’s wonderful cookbook The Vegan Slow Cooker (page 118) delivered.

Brimming with smoky tofu, pineapple, bell peppers, onion, broccoli, and a thick sweet and sour glaze, this was just right for lunches this week. It was delicious served over brown rice.

Sweet and Sour Pork Fact: Sweet and Sour Pork originated in Canton in the 1700s. Why not try this smoked tofu version instead? It’s saturated fat and cholesterol-free, and pig-friendly. ;)

Baked Beet and Carrot Latkes

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Baked Beet and Carrot Latkes ~ From Vegetate, Vegan Cooking & Food Blog

“The beet is the murderer returned to the scene of the crime. The beet is what happens when the cherry finishes with the carrot. The beet is the ancient ancestor of the autumn moon, bearded, buried, all but fossilized; the dark green sails of the grounded moon-boat stitched with veins of primordial plasma; the kite string that once connected the moon to the Earth now a muddy whisker drilling desperately for rubies.” — Tom Robbins, Jitterbug Perfume

These savory little root vegetable latkes are from Annie & Dan Shannon’s Betty Goes Vegan, page 466. These were easy to prepare and ever so tasty. Made using beets, carrots, potatoes, and onions these are baked, not fried like latkes are typically prepared, which makes them that much healthier. We served them with Sour Dressing from Vegan Deli by Joanne Stepaniak, page 123, and a chopped chive garnish.

Latke Fact: The word “latke” itself is derived (via Yiddish) from the Russian/Ukrainian word латка meaning “patch.”