The Portuguese Palate.

Portugal, the lovely country at the western edge of the Iberian Peninsula, also includes Madeira and the Azores islands. Its history reaches far into the past when Romans conquered the land in the second century BCE, followed by Visigoths and Moors. In 1143, it became an independent kingdom. During the Age of Exploration, Portuguese mariners sailed to Asia, Africa, and South America, and returned home with exotic spices.

The name "Portugal" comes from an old Latin term Portus Cala (the old name for the city of Oporto). The country is blessed with a climate that favors abundant produce that, in turn, gives inspiration to vegans in creating recipes.

ONION SOUP WITH MADEIRA (SOFA DE CEBOLA A MADEIRENSE)

(Serves 6)

A savory blend of ingredients produces an exotic soup.

2 pounds yellow onions, peeled and slivered
4 Tablespoons olive oil
5 cups vegetable broth or hot water
1/4 cup golden raisins
2 teaspoons paprika
2 Tablespoons finely chopped cilantro
Pinch of ground cloves
4 Tablespoons Madeira (white dessert wine)
Salt or salt substitute and fresh-cracked
  black pepper to taste

In a deep soup pot, saute the onions in oil until they are soft and lightly browned. Add the broth or water, raisins, and all seasonings; cover and simmer about 40 minutes. Stir in the Madeira at the last moment, season to taste, and serve with crusty brown bread.

Total calories per serving: 189 Carbohydrates: 22 grams Sodium: 840 milligrams Fat: 10 grams Protein: 4 grams Fiber: 3 grams

RED PEPPER SPREAD (MASSA DE PIMENTAO)

(Yield: about 1 cup; 8 servings)

A vegan adaptation of a poultry marinade. Wonderful on toast or as a veggie dip.

6 large (or 8 medium) red bell peppers,
  scrubbed, seeded, and slivered
1 Tablespoon salt or salt substitute
1 teaspoon freshly ground black pepper
2 heaping Tablespoons tomato paste
  (preferably unsalted)
2 Tablespoons olive oil
2 cloves garlic, crushed

In an oven-proof pan, spread the pepper slivers, add the salt and pepper, and cover lightly. Let stand at room temperature for 8-10 hours. Remove the cover, add the tomato paste, and roast at 250-275 degrees for at least one hour, stirring often. Remove from oven and puree in a food processor while adding oil slowly along with crushed garlic.

Cool and serve.

Total calories per 2 TB serving: 68 Carbohydrates: 9 grams Sodium: 878 milligrams Fat: 4 grams Protein: 1 gram Fiber: 3 grams

RICE, TOMATO, AND CHICKPEA CASSEROLE (ARROZ DE TOMATES COM GRAO)

(Serves 4)

A meal in one dish for family or party dining.

1 cup onion slivers
2 cloves garlic, crushed
4 Tablespoons olive oil
1 cup uncooked brown rice
2 cups hot water (more if needed)
1/4 cup chopped fresh parsley (divided into
  two portions)
4 large very ripe tomatoes, chopped
1 dried bay leaf, crumbled
Salt or salt substitute and pepper to taste
1 teaspoon paprika
1 cup cooked chickpeas, drained

Preheat oven to 375 degrees.

In an oven-proof pot, saute the onions and garlic in oil until golden. Add the rice, water, and half the parsley. Cover and bake for one-half hour at 375 degrees. Add the tomatoes and seasonings. Cover again and bake until done (cooking time varies with rice variety and altitude; see "A Word About the Rice," page 11), but allow at least 30 minutes. If more hot water is needed, add it in small amounts. When the mixture is done to taste, stir in the chickpeas with a fork.

Top with remaining chopped parsley, and serve hot.

Total calories per serving: 416 Carbohydrates: 61 grams Sodium: 202 milligrams Fat: 16 grams Protein: 9 grams Fiber: 7 grams

OVEN-BAKED GREEN BEANS WITH CILANTRO (FEIJAO VERDE COM COENTRO)

(Serves 4)

Here's a new approach to cooking green beans.

2 Tablespoons olive oil, divided
1 pound fresh green beans, trimmed and cut
  lengthwise into thin strips
2 yellow onions, cut in thin strips
4 medium ripe tomatoes, peeled and thinly
  sliced
1 large (or 2 small) garlic cloves, crushed
1/2 cup finely chopped fresh cilantro
Salt or salt substitute and freshly-cracked
  black pepper to taste
1-2 Tablespoons white wine vinegar
Breadcrumbs (optional)

Preheat oven to 350 degrees.

Oil an oven-proof dish with half of the oil, and layer the beans, onions, tomatoes, garlic, cilantro, salt, and pepper, alternating each ingredient in thirds. Add the remaining oil and 2-3 Tablespoons of hot water. Cover and bake for about half an hour or to taste. (Note: Do not stir!) Uncover and dribble the vinegar across the top of the vegetables. Return to oven, covered. Bake 10 more minutes. Sprinkle with breadcrumbs, if desired, before serving.

Total calories per serving: 144 Carbohydrates: 19 grams Sodium: 21 milligrams Fat: 7 grams Protein: 4 grams Fiber: 6 grams

KETTLE OF GREENS (CALDO VERDE)

(Serves 4)

This national culinary treasure is served everywhere in Portugal.

1 very large (or 2 medium) yellow onion,
  shredded
2 cloves garlic, finely chopped
3 Tablespoons olive oil, divided
4 medium-sized white boiling potatoes,
  sliced but not peeled
1 quart water
1/2 cup each: shredded green cabbage, turnip
  leaves, and kale leaves
Salt or salt substitute to taste
Pepper to taste

Saute the onion and garlic in half of the oil in a large pot until the onions are translucent. Add potatoes and cook 5-6 minutes until pliant, stirring often. Add water. Boil until the potatoes are soft. Remove pot from heat. Mash contents with fork while still in water.

Add the greens and simmer, uncovered, for 7-8 minutes. Add the remaining oil along with salt and pepper. Stir before serving in large soup bowls.

This is considered a main course; always serve with hearty bread.

Total calories per serving: 217 Carbohydrates: 29 grams Sodium: 17 milligrams Fat: 10 grams Protein: 4 grams Fiber: 4 grams

PINEAPPLE AND STRAWBERRIES IN PORT (ANANAS COM MORANGOS EM PORTO)

(Serves 4)

An out-of-the-ordinary fruit dessert that pleases the eye and palate.

1 ripe pineapple, about 3 pounds, peeled,
  cored, and cut into small wedges
2 pints fresh strawberries, washed, stems
  removed, and quartered
1/4 cup ruby-red port
Pinch of ground cinnamon
1/2 teaspoon lemon zest
1 heaping Tablespoon rice syrup

In a glass or ceramic bowl, mix all the ingredients. Chill for several hours before serving.

Total calories per serving: 245 Carbohydrates: 57 grams Sodium: 6 milligrams Fat: 2 grams Protein: 2 grams Fiber: 7 grams

Jacqueline Dunnington is a freelance writer from Santa Fe, NM, and a regular contributor to the Vegetarian Journal.