Simple Vegan Menu for Mediterranean Entertaining this Spring

We had so much fun at our Vegan Cooking Class this month with flavorful, satisfying and healthy recipes. It was such a joy to share these recipes at the class and I hope they are a hit at your next animal-free dinner party.  The Mediterranean diet has a focus on more grains, nuts, olive oil and vegetables so it works perfectly as a theme for a Vegan Menu.

-Chef Lauren Mahlke


Spring Salad with Asparagus, Mint, Spring Peas, Pomegranate Seeds and We Olive Dukkah
Paired with Albarino from Bodegas Paso Robles

Recipe By Chef Lauren Mahlke

dukkahThis salad has a beautiful Mediterranean flavor balancing the sweet with the tangy using spring seasonal produce. The We Olive Dukkah add a great texture, body and seasoning to the salad.

We Olive Basil  olive oil
We Olive Blackberry Balsamic
1 bunch of asparagus blanched or cooked in microwave cut into coin shape
1 cup of peas blanched or cooked in microwave
1/4 cup of  We Olive Dukkah
1/4 cup of pomegranate seeds
1 bunch of mint chiffonade
Spring Mix
Salt and Pepper to Taste


In a large bowl combine peas, asparagus, spring mix, dukkah, pomegranate seeds and mint. Combine equal parts blackberry balsamic with basil olive into a jar Season will salt and pepper and shake to emulsify and drizzle onto rim of bowl.

White Bean Stew with Braised Artichokes and Sundried Tomato Black Olive Tapanade Vegan Polenta Cakes
Paired with Bluxome Street Pinot Noir from Russian River Valley

Recipe By Chef Lauren Mahlke

These vegan polenta cakes are the perfect make ahead side dish. Great for gatherings for a animal-free option that no one will guess is vegan. The guests at the class said the polenta “melted in their mouths”. The bean and artichoke stew is full of flavor and protein and is a satisfying comfort food.

For the Vegan Polenta Cakes

1 cup of almond milk (80 Calories)
2 cups of water
1 Tablespoon of Sicilian Bread Seasoning
Sea or Kosher Salt
3/4 cup of polenta
1/4 cup of We Olive Robust Olive Oil
Garnish with We Olive Black Olive Tapanade and Sundried Tomatoes

In large non-stick pot combine almond milk, water and seasoning. Season liquid with salt so it is as salty as the ocean. Polenta erases salt so taste the seasoning till it is just under being too salty. Bring to boil. Stir in polenta and cook for 30 minutes stirring throughout cooking process, add robust olive oil and whip with wooden spoon. Taste for doneness. Lay into a parchment lined baking sheet and chill for up to 2 days. Preheat oven to 375*. Spoon a layer of We Olive Black Olive Tapanade and Sundried Tomatoes. Roast for 15 minutes to reheat polenta cakes.

For The White Bean Stew with Braised Artichokes

·1 can of cannellini beans, drained and rinsed
· 1/2 cup of flour
· 1 bag of frozen artichokes from Trader Joes, thawed and drained
-juice and  zest of lemon
· 1/4 cup drained capers
· 1/4 cup We Olive Lemon Olive Oil
· 1/4 cup of We Olive Apple Balsamic Vinegar
-1/4 cup of vegetable stock
-Salt and pepper to taste

vegan polenta
Combine flour with 1 teaspoon of salt and 1 teaspoon of flour in a bowl. Dredge artichokes to coat with flour mixture. In a large sauce pan on medium high heat add lemon olive oil.
Add artichokes to olive oil and brown 3 minutes on each side. Add beans, Apple Balsamic Vinegar and stock and simmer for 3 minutes. While simmering add capers, lemon zest juice and taste for seasoning.

Orange and Pistachio Olive Oil Cake Drizzled with Sonomic Almost Vinegar and Cream Cheese Frosting
Paired with Santa Barbara Winery Riesling

Recipe By Chef Lauren Mahlke

vegan cakeThis vegan cake is moist and fluffy with a bright citrusy flavor, the guests at the class couldn’t believe it was vegan. Pairs perfect with the apricot and honey suckle notes in the Riesling. The frosting is the perfect consistency for frosting a whole cake or adding a dollop to the top of the cake.
½ cup sugar+1/4 cup for frosting
2 cups flour
1 t each baking soda and baking powder
1 t kosher salt
2/3 cup We Olive Lemon Olive Oil
1/2 cup orange juice
1/2 cup of Sonomic Almost Vinegar Gewurztraminer plus more for drizzling and Frosting
1 Tablespoon of Orange Zest
1/4 cup of shelled pistachios
Raspberries for Garnish
1 carton of Vegan Cream Cheese

Preheat over to 350*
Combine dry ingredients in a bowl. Combine wet ingredients in a separate bowl and whisk together.
Whisk wet ingredients into dry.  Add zest and pistachios.
Grease a 9×13 baking pan or 9 inch round cake pan and bake for 35 minutes until golden brown. Let cool.

For Frosting:
Let cream cheese get to room temperature add sugar and 1 Tablespoon Sonomic Almost Vinegar. Place a dollop onto cake with a raspberry to garnish. Drizzle Sonomic Vinegar over plate.

2 Responses to “Simple Vegan Menu for Mediterranean Entertaining this Spring”

  1. Susan Endlich

    I would love to attend your vegan cooking classes. Please let me know of any upcoming class.

    Thank you!


    • weolivewcevents

      HI Susan,

      Thank you for your comment. We will have a vegan class in November celebrating the season harvest produce. Please check in with us in a couple of weeks under our cooking class page to find more information and to sign up.

      Thank you
      -Chef Lauren Mahlke


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