Given its heart-healthy advantages, the Mediterranean diet is well-known; plant-based chef Alexis Lewis has veganized it. She notes, “Mediterranean flavors are naturally rich and flexible,” and “perfect for a vegan lifestyle.”
Her three best dishes are listed here:
Salad Made From Lentils and Chickpeas
Loaded with fiber and protein, this salad makes a good dinner all by itself. Alexis tosses fresh parsley, cucumbers, cherry tomatoes, lentils, and chickpeas. She tosses olive oil, lemon juice, garlic, and a little of salt for the dressing. “It’s so basic, but the flavors are fantastic,” she says.
Peppers Stuffed Bell-style
Alexis stuff colorful bell peppers with quinoa, spinach, sun-dried tomatoes, and pine nuts. She counsels, “Roast them until they’re tender and slightly charred.” They get much better with a drizzle of tahini sauce.
Roasted Veggie Bowl for Hummus
Oversaw over hummus this bowl is a combination of roasted zucchini, eggplant, and sweet potatoes. Serving it with whole-grain pita bread, Alexis garnishes it with za’atar seasoning. “It’s comfort food with a healthy twist,” she notes.
Alexis thinks vegan food influenced from the Mediterranean need not be difficult. “Start with fresh ingredients and let the flavors sing,” she exhorts.
