Appetizers from Mediterranean Vegan Kitchen

Let’s see: it’s October 1. Rent’s due (done). Gotta figure out what I’m going as for Halloween (done). Mary’s and my moratorium on September shopping is over (hello, new pants). What else?



I had some friends over the other night for drinks before dancing (soul night!), and used this as an opportunity to get a teensy bit of a head start by preparing the Provincial chickpea puree (p. 7-8) and eggplant caponata on polenta crostini (p. 17-18) from Donna Klein’s Mediterranean Vegan Kitchen.

The chickpea puree is like a lighter hummus — there’s no tahini, just chickpeas, garlic, lemon and a bit of olive oil blended silky-smooth, with parsley stirred in. The caponata is a little tangy-sweet due to vinegar and sugar, and makes a great gluten-free appetizer (though I honestly would just serve it with baguette slices next time).


I’m not really into Italian food, which is why I’ve been hesitant to open this book up, but there are enough Greek, Spanish, French, and African influenced recipes in the book to make it a well-rounded collection.

Tags: vegan mofo 2012

10 Responses to “Appetizers from Mediterranean Vegan Kitchen”

  1. October 2nd, 2012 at 12:13 AM

    Joey says:

    Looks gorgeous – how do you make the polenta crostini?

    And is there a baba ganoush recipe in there? I think that might be my favourite dip of all time!

  2. October 2nd, 2012 at 7:43 AM

    Jes says:

    I’ve always wondered if that book was good–I’ll have to see if a library around here carries it. The apps look really good, definitely a good way to start an evening!

  3. October 2nd, 2012 at 8:00 AM

    Dawn says:

    I tried the chickpea puree and it was delicious! Wish I could’ve tried the caponata too as it looked lovely.

    I think I had that book (or another of Donna Klein’s?) that I never really used, and now I’m kicking myself for giving it away. Can’t wait to see all the other things you cook up this month!

  4. October 2nd, 2012 at 8:55 AM

    Crissie says:

    I have to say I really love this book, and I’m glad you made something from it! The marinated lentil salad on p. 87 is one of my favorite light meals.

  5. January 9th, 2013 at 8:01 AM

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    i love appetizers because they are one of the tastiest part of a meal aside from the dessert.;

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