Sicilian-style vegan cuisine.MENTION SICILY TO PEOPLE WHO ARE FAMILIAR with it, and you'll hear about ancient landscapes, a rich history, and ... lots of food! You can't visit a Sicilian household or business and have only a "little taste." The "taste" could be a glass of hearty wine with crusty crust·y adj. crust·i·er, crust·i·est 1. Having, resembling, or being a crust. 2. Rough or surly in manner. See Synonyms at gruff. bread, a delicate dish of olives, or a bitter, bracing, steaming hot espresso accompanied by anisette an·i·sette n. A liqueur flavored with anise. [French, diminutive of anis, anise, from Old French; see anise.] Noun 1. toast or candied can·died adj. Permeated, covered, encrusted, or cooked with sugar: candied sweet potatoes. candied Adjective coated with or cooked in sugar: figs. Over the years, many conquerors left their culinary mark upon this Southern Italian region. For example, carciofi alla Guida (artichokes done in the Jewish way) dates back to Roman times. Thought to be from Jerusalem by way of Rome, this popular dish is prepared by flattening
The flattening, ellipticity, or oblateness of an oblate spheroid is the "squashing" of the spheroid's pole, down towards its equator. artichokes and sauteing them in olive oil olive oil, pale yellow to greenish oil obtained from the pulp of olives by separating the liquids from solids. Olive oil was used in the ancient world for lighting, in the preparation of food, and as an anointing oil for both ritual and cosmetic purposes. and bread crumbs See bread crumb. . This history has left a legacy upon today's Sicilian pantry, where you would find pasta and rice, sausage (vegan vegan /veg·an/ (ve´gan) (vej´an) a vegetarian whose diet excludes all food of animal origin. ve·gan n. Soyrizo works well), cheeses (soy Parmesan and mozzarella moz·za·rel·la n. A mild white Italian cheese that has a rubbery texture and is often eaten melted, as on pizza. [Italian, diminutive of mozza, a cut, mozzarella, from mozzare, are terrific substitutes), eggplant eggplant, name for Solanum melongena, a large-leaved woody perennial shrub (often grown as an annual herb) of the family Solanaceae (nightshade family), and also cultivated for its ovoid fruit. or melanzane, capers CAPERS. Vessels of war owned by private persons, and different from ordinary privateers (q.v.) only in size, being smaller. Bea. Lex. Mer. 230. , olives, cauliflower cauliflower (kô`lĭflou'ər, käl`ĭ–), variety of cabbage, with an edible head of condensed flowers and flower stems. Broccoli is the horticultural variety (botrytis); both were cultivated in Roman times. , artichokes, and onions. Flavorings include fennel fennel, common name for several perennial herbs, genus Foeniculum vulgare of the family Umbelliferae (parsley family), related to dill. The strawlike foliage and the seeds are licorice-scented and are used (especially in Italian cooking) for flavoring. , oregano oregano (ərĕg`ənō), name for several herbs used for flavoring food. A plant of the family Labiatae (mint family), Origanum vulgare, , mint, and sesame seeds for savory savory, name for any plant of the genus Satureja, aromatic herbs and subshrubs of the family Labiatae (mint family). Commonly cultivated as border ornamentals or potherbs are two species of the Mediterranean region and surrounding areas: summer savory (S. dishes and nuts, syrups, and sweet wine for desserts. Wheat is the grain crop in Sicily, and you'll find pasta, pasta, and more pasta. We've seen sweet pasta, angel hair tossed with raisins and pine nuts pine nut or piñon (pĭn`yən, pē`nyōn), edible seed of various species of pine trees. Among the North American species that bear such edible seeds are the nut pines or piñons, Pinus edulis ; seasonal pasta, ravioli stuffed with pureed winter squash or pumpkin pumpkin, common name for the genus Cucurbita of the family Cucurbitaceae (gourd family), a group that includes the pumpkins and squashes—the names may be used interchangeably and without botanical distinction. C. ; and flied pasta or pastachiutte (pronounced "pasta-shoot-te"), leftover pasta with sauce that is quickly stir-flied in olive oil for a second-day meal. With the wheat comes lots of crusty bread and rolls and unleavened bread, eaten dipped in olive oil. San vito pizza is a pizza dough topped with savories, such as chopped olives and minced garlic. Scacciata, or bread pie, is made from two dough rounds that have tomatoes and cheeses sandwiched in between them. You can reproduce these with dough made from scratch or with frozen, thawed thaw v. thawed, thaw·ing, thaws v.intr. 1. To change from a frozen solid to a liquid by gradual warming. 2. pizza dough. There are lots of pasta dishes that incorporate seafood. The sea figures in the life of Sicily, and fish is an important ingredient. One such recipe is pasta con sarde, a layered pie of pasta with a sauce flavored with fennel, sardines, pine nuts, and white raisins. You can make this dish vegan by using smoked tofu tofu Soft, bland, custardlike food product made from soybeans. Believed to date from China's Han dynasty (206 BC–AD 220), tofu is today an important source of protein in the cuisines of East and Southeast Asia. or Tuno, a canned vegan product, instead of sardines. Also, when you think Sicilian cuisine, you must think of lots of olives! Olive trees provide the shade, the cooking oil, and the "vegetable" for Sicily. Olives are often used to make tapenades, which are traditional, flavorful flavorful - flavour , and usually vegan! For this dish, the olives are hand-minced into a paste and may be flavored with flesh garlic, onions, basil, sage, thyme thyme (tīm), any species of the genus Thymus, aromatic herbs or shrubby plants of the family Labiatae (mint family). The common thyme, which is used as a seasoning herb and yields a medicinal essential oil containing thymol, is the Old World , or pepper for variety. The result is served as a coarse dip or to replace oil or butter on bread. (If ordering tapenades in a restaurant, check to ensure that some minced anchovy anchovy: see herring. anchovy Any of more than 100 species of schooling saltwater fishes (family Engraulidae) related to the herring. Anchovies are distinguished by a large mouth, almost always extending behind the eye, and by a pointed snout. did not find its way into the dish. Anchovies anchovies a cause of diarrhea, vomiting, salivation, lacrimation, depression, miosis, polypnea, tachycardia, hypothermia in cats. are plentiful in Sicily and are often used as a flavoring ingredient.) Southern Italy shows the marriage of the olive and the "golden apple." Tomatoes, or pommodaro (literally "apple of gold"), have been a Sicilian staple since they were introduced from the New World. Combined with the traditional olive, fresh tomatoes can be served as a salsa cruda, or flesh sauce. The tomatoes are chopped and thrown into a saute sau·té tr.v. sau·téed, sau·té·ing, sau·tés To fry lightly in fat in a shallow open pan. n. A dish of food so prepared. pan with olive oil, chopped olives, a little garlic, and perhaps some basil. This combination is quickly cooked until the tomatoes are lightly wilted wilt 1 v. wilt·ed, wilt·ing, wilts v.intr. 1. To become limp or flaccid; droop: plants wilting in the heat. 2. and then the sauce is served over pasta. Olives and breadcrumbs are used to stuff tomatoes that are then either baked or braised braise tr.v. braised, brais·ing, brais·es To cook (meat or vegetables) by browning in fat, then simmering in a small quantity of liquid in a covered container. until soft. Classic Sicilian flavoring combinations include basil, olive oil, garlic, and pine nuts (also known as pesto or pistou pis·tou n. 1. A sauce made of garlic, basil, olive oil, and often Parmesan, used on pasta or in soups and stews. 2. A soup or stew flavored with this sauce. ), or a savory mix of olive oil, parsley, and garlic. These combinations can be used to dress pasta, risotto ri·sot·to n. pl. ri·sot·tos A dish of rice cooked in broth, usually with saffron, and served with grated cheese. [Italian, from riso, rice, from Old Italian; see rice. made with short-grained arborio rice ar·bo·ri·o rice n. A rounded, medium-grain rice from Italy that is both firm and creamy when cooked. [After Arborio, town in the Po valley in Italy where the rice is grown.] (the pearly-looking variety that is the basis of risotto), seasonal cooked greens, roasted potatoes, and breads. Walnuts, almonds, and hazelnuts are plentiful. Often these are used to season sweet and savory dishes or served with fresh or dried fruit. Sicily has warm summers, and many types of citrus fruit, prickly pear prickly pear: see cactus. prickly pear Any of a group of flat-stemmed, spiny opuntia cacti (see cactus), native to the Western Hemisphere, or the edible fruit of certain species. , cactus cactus, any plant of the family Cactaceae, a large group of succulents found almost entirely in the New World. A cactus plant is conspicuous for its fleshy green stem, which performs the functions of leaves (commonly insignificant or absent), and for the spines (not fruit, melons, and figs grow in season. These fruits are eaten fresh, served simply with a syrup, or dried or canned in syrup or wine for eating year-round. Marsala is a sweet dessert wine, served as a dessert and used as an ingredient in many sweet dishes. Sicilian cooks take their desserts seriously. It's believed that, in the 800s, the Sarracins introduced Sicily to sophisticated sweets, such as cannoli and cassata, creamy custard studded with raisins. Throwing sugar-coated almonds at weddings for a sweet and fruitful life was thought to originate in Verb 1. originate in - come from stem - grow out of, have roots in, originate in; "The increase in the national debt stems from the last war" Sicily, by way of the Sarracins. Some Sicilian monasteries still compete annually, using closely guarded recipes for candy, confections, and ice creams. RECIPES SOUPE AU PISTOU (BEAN SOUP WITH BASIL) (Serves 10) Although "pistou" is the French term for "pesto, "you'll find this soup thoroughly Sicilian in flavor.
PISTOU
1/4 cup olive oil
4 cloves peeled garlic
1 cup packed fresh basil leaves
(or about 4 Tablespoons dried basil)
Place oil, garlic, and basil in a
blender or food processor canister.
Blend until smooth. Set aside.
SOUP
1 cup cooked or canned white beans,
such as navy beans (If starting with
dry beans, soak and cook 1/2 cup
beans.)
2 cups chopped onions
5 1/2 cups water
4 cups chopped canned tomatoes
(with liquid)
3/4 cup tomato paste
1 teaspoon ground black pepper
1 cup fresh or frozen, thawed green
beans, cut in 1/2-inch lengths
1 baking potato, peeled and diced
(about 11/2 cups)
Combine beans, onions, water,
tomatoes, tomato paste, and pepper
in a large soup pot. Bring to
a fast boil, lower heat, and allow
soup to simmer, uncovered, for
30 minutes. Add green beans and
potatoes, and simmer until potatoes
are tender, about 20 minutes.
Stir pistou into simmering soup.
Stir and simmer for 3 minutes
or until hot.
Total calories per serving: 159 Fat: 6 grams
Carbohydrates: 23 grams Protein: 5 grams
Sodium: 174 milligrams Fiber: 1 gram
STUFFED SAVORY
PEPPER APPETIZER
(Makes 5 appetizers or 2-3 entrees)
This recipe, which combines such
Sicilian staples as olive oil, garlic,
parsley, and tomatoes, is colorful
and hearty either as an appetizer
or as an entree.
5 fresh red bell peppers
1 Tablespoon olive oil
3 cloves fresh garlic, minced
1/4 cup smoked tofu or Tuna*
1 cup dry bread crumbs
1/2 cup minced fresh parsley
1/2 cup fresh tomatoes, chopped
Vegetable oil spray
Preheat oven to 375 degrees.
Cut peppers in half, across the
"equator," so you can stuff them.
Remove seeds and core. Set aside.
Heat olive oil in a frying pan.
Add garlic and saute until just
golden (do not allow to brown).
Remove from heat.
In a medium bowl, mash
Tuno or smoked tofu. Add garlic
and oil, bread crumbs, and
parsley, and mix well. Put a small
amount of mixture in each pepper
hale Top with tomatoes.
Spray a baking dish or oven
casserole with oil. Place peppers
in dish. Spray a small amount
of oil over each stuffed pepper.
Bake for about 20 minutes or
until peppers are soft.
Note:
* Sicilian cooking gets a lot of its
accent flavor from anchovies or
smoked fish. You can reproduce
this vegan-style by using smoked
tofu or Tuno, a canned vegan
product from Natural Touch.
Total calories per serving: 170 Fat: 5 grams
Carbohydrates: 27 grams Protein: 6 grams
Sodium: 259 milligrams Fiber: 4 grams
CAPONATA
(Makes 10 appetizer portions)
Make this dish during eggplant season,
then freeze or properly can far
use throughout the year. Serve as a
thick dip, sandwich filler, or condiment,
or use instead of a sauce.
1 large eggplant, peeled and cubed
(about 3 1/2 cups)
3/4 cup chopped onions
3/4 cup chopped red bell pepper
1/2 cup fresh tomatoes, chopped
1/2 cup chopped celery
1/3 cup pitted and halved green olives
1/4 cup pitted and chopped black olives
1/3 cup olive oil
1/4 cup red wine vinegar or plain vinegar
1 Tablespoon sugar (Use your favorite
vegan variety.)
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
Place all ingredients in a large pot
and stir. Turn heat to low, and
allow dish to simmer, uncovered,
for 40-50 minutes or until vegetables
are soft and most of the liquid
has evaporated. Allow to cool.
Serve as noted above.
Total calories per serving: 95 Fat: 9 grams
Carbohydrates: 6 grams Protein: 1 gram
Sodium: 113 milligrams Fiber: 2 grams
PANZANELLA
(BREAD SALAD)
(Serves 8)
The texture of the marinated bread
makes for a delightful salad. Serve
on its own or as a stuffing for tomatoes,
summer squash, peppers, or
sweet onions.
Crusty fresh bread (baguette or Italian
bread, for example) ripped into small
pieces to total 1 cup
2 Tablespoons red wine vinegar
or plain vinegar
1 Tablespoon cold water, or as needed
2 cups chopped fresh tomatoes
1/2 cup chopped red onions
3/4 cup diced fresh cucumber or zucchini
1/2 cup chopped celery
2 teaspoons shredded fresh basil
1 teaspoon black pepper
4 Tablespoons olive oil
In a large glass or plastic bowl,
combine bread, vinegar, and water.
Use enough water to moisten bread
lightly. Don't use so much water
that the bread gets soggy or soupy.
Add tomatoes, onions, cucumbers
or zucchini, celery, basil, and
pepper. Toss, sprinkle olive oil over
mixture, and toss again. Chill for
at least 40 minutes prior to serving.
Total calories per serving: 92 Fat: 7 grams
Carbohydrates: 6 grams Protein: 1 gram
Sodium: 37 milligrams Fiber: 1 gram
SPINACHI IN TEGAME
(SPINACH SAUTEED
WITH GARLIC)
(Serves 6)
A fast, savory side dish.
2 Tablespoons olive oil
6 garlic cloves, minced
2 pounds (or three 10-ounce bogs)
fresh spinach, washed and trimmed
1 teaspoon block pepper
Place olive oil in a large frying
pan and heat. Add garlic and saute
until just golden. (Do not allow
to brown.) Add spinach, tossing
constantly, until just wilted. Remove
from heat, toss in pepper,
and serve immediately.
Total calories per serving: 78 Fat: 5 grams
Carbohydrates: 7 grams Protein: 5 grams
Sodium: 120 milligrams Fiber: 2 grams
RADICCHIO E FINOCCHIO
(RADICCHIO AND FENNEL
SAUTEED WITH ONIONS)
(Serves 6)
A little more expensive than the
usual side dish but wonderful for
holiday and special meal events.
2 Tablespoons olive oil
1/2 cup thinly sliced onions
3 cups sliced fresh fennel
1 cup shredded fresh radicchio
Place oil in large frying pan and
heat. Add onions and saute until
soft, about 3 minutes.
Add fennel and radicchio,
reduce heat, and cover. Allow
to simmer for about 20 minutes,
stirring occasionally, until fennel
is soft.
Total calories per serving: 58 Fat: 5 grams
Carbohydrates: 4 grams Protein: 1 gram
Sodium: 24 milligrams Fiber: 2 grams
SALSA VERDE (GREEN
SAUCE FOR VEGETABLES)
(Makes about 1 cup)
Traditionally, salsa verde is served
with asparagus, but any vegetable,
potato, or grain will be glad to
associate with it!
2 cups washed and stemmed fresh
parsley
2 Tablespoons drained capers
2 cloves garlic, minced
1/4 cup red wine vinegar or plain vinegar
1/2 cup olive oil
Place parsley, capers, and garlic
in a food processor or blender
canister and process until smooth.
Continue to process, adding vinegar
and oil in a steady stream.
Alternatively, you can chop the
parsley, capers, and garlic by hand,
if preferred. Then, whisk the vinegar
and oil in slowly until mixture
is very well combined.
Chill until ready to serve, then
warm in a microwave or warm
water bath on top of stove.
Total calories per 2 TB serving: 136 Fat: 14 grams
Carbohydrates: 4 grams Protein: 1 gram
Sodium: 74 milligrams Fiber: 1 gram
SICILIAN SWEET MEATS
Make these little dessert "bites"
ahead of time. Offer a combination
of them as a Sicilian sweet sampler,
with nuts and dried fruit
STUFFED DATES
(Makes about 20 pieces, or 10 servings)
1 pound (about 2 cups) marzipan or
almond paste
2 pounds (about 4 cups) whole dates
8 ounces (about 1 cup) orange flower water
(available in Middle Eastern or Mediterranean
groceries, health foods stores,
and supermarkets that carry international
products)
8 ounces (about 1 cup) sugar (use your
favorite vegan variety)
Shape the marzipan into small balls.
Slice dates almost in half and stuff
with marzipan; press halves together.
Combine orange water and
sweetener in a small pot and bring
to a boil. Lower heat and simmer
for 5 minutes.
Dip dates into hot syrup to
glaze them. Allow to cool.
Total calories per serving: 509 Fat: 9 grams
Carbohydrates: 113 grams Protein: 5 grams
Sodium: 16 milligrams Fiber: 9 grams
ALMOND SWEET MEATS
(Makes about 20 pieces, or 10 servings)
2 pounds (about 4 cups) ground almonds
2 pounds sugar (use your favorite vegan
variety)
Make certain that almonds are
uniformly ground.
Melt sweetener in a double
boiler or heavy pan until it begins
to caramelize. Remove from heat
and quickly stir in almonds until
well combined.
Pour the mixture onto a greased
cookie sheet and spread to a 2-inch
thickness. Allow to cool and cut
as desired.
Total calories per serving: 885 Fat: 46 grams
Carbohydrates: 107 grams Protein: 19 grams
Sodium: 35 milligrams Fiber: 11 grams
ALMOND SWEET BITES
(Makes about 20 pieces, or 10 servings)
Vegetable oil spray
2 pounds (about 4 cups) blanched almonds
2 pounds dry vegan sweetener, such as
date sugar
Spray large frying pan or saute
pan with oil and allow to heat.
Brown almonds in a saute pan
until slightly golden. Leave whole.
Melt sweetener in a double
boiler or heavy pan until it begins
to caramelize. Remove from heat
and quickly stir in almonds until
well combined.
Pour the mixture onto a greased
cookie sheet and spread to a 2-inch
thickness. Allow to cool and cut
as desired.
Total calories per serving: 897 Fat: 46 grams
Carbohydrates: 105 grams Protein: 19 grams
Sodium: 35 milligrams Fiber: 10 grams
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