Turkish Stuffed Grape Leaves

Today is my daughter's 18th birthday and she requested a Turkish food feast. We made so much food! My husband is Turkish and a great cook. He made his famous green beans stewed in tomatoes and whole garlic cloves while we made lemon roasted potatoes, falafel, hummus and pita, tabouleh, and stuffed grape leaves.

This stuffed grape leaves recipe has been adapted along the way.It's not the bland recipe served in most restaurants. I think you will love this flavorful version. It's evolved from the original into a meal worthy dish!

I will share the other recipes in the future. (Except the Turkish green beans recipe. I may never get from my husband because he never measures or writes anything down)

Stuffed Grape 
1 1/2 cups of rice
3 cups of veggie broth 

1 tsp. Dill
2 fresh chopped chives
2 tsp. tumeric
1/ 4 cup finely chopped fresh parsley
1 tsp. dried mint
Zest of 1 lemon
Salt to taste
1 onion, finely chopped & sautéed
1 (1 lb.) jar of grape leaves
2 large lemons to serve. 

Prepare your rice by cooking it with your veggie broth, dill, turmeric, chives, mint, salt, and lemon zest.

Once your rice is done, fold chopped parsley and onion into your rice.

Place spoonfuls of rice in center of grape leaf and roll like a burrito.

Fill your steamer with water, a little salt, & juice of 1 lemon.

Place grape leaves in a steamer basket.

Steam 15-20 minutes.

Serve with lemon wedges.

Makes 50 pieces.

*If you don't have a steamer, you can place a colander over a pot of boiling water and cover with a plate to make a steamer.

More Turkish recipes From Our Family - Turkish Rice & Lentils and Turkish Red Pepper & Walnut Dip

Baked & Loaded Burritos

This is my husband's FAVORITE Vegan recipe. I have to make these in large batches and freeze them for the week (along with veggie burgers). These are sweet, from the butternut squash and spicy from the peppers and salsa. They reheat perfectly for a quick Vegan meal on a busy day. So, here's a "meat eater approved" Vegan burrito that the entire family will love & you will love feeding your family.

Looking for more freezer Friendly recipes? Try Buffalo cauliflower & White bean burgers, Award Winning Chili, Chocolate Protein Pancakes  Breakfast Burritos & 5 Minute Vegan Beer Cheese Sauce

"Baked & Loaded" Burritos:

3 cups butternut squash
1 cup of corn
1 large red bell pepper, chopped
1 bunch of kale, chopped
2 medium poblano peppers, chopped
1 medium onion, chopped
2 (15 oz) cans black beans, drained
1 (10 oz) can Rotel tomatoes, drained
1 Tbsp cumin
1 Tbsp paprika
1/2 Tbsp garlic
1/2 cup nutritional yeast
1 Tbsp chai seeds
1/2 cup salsa verde
1 tsp. chili powder (optional)
8 flour tortillas 

Preheat oven to 400°.

In a sautee pan, cook butternut squash, red pepper, onion, pobalno pepper, kale and corn over medium heat, until tender

In a large mixing bowl, combine veggies and remaining ingredients.

Stuff burritos with veggie mixture. Roll tightly, closing off both ends.

Place burritos on a non stick cookie sheet and bake 20 minutes until golden brown.

makes 8 burritos.

*To freeze and reheat:

Make sure burritos are completely cooled. 

Wrap each burrito in wax paper and place in a Gallon sized plastic bag to freeze. 

*Reheat for 3-4 minutes from frozen, turning half way.

Chocolate Protein Pancakes

Follow me for more great vegan ideas- Facebook   Instagram   Twitter   Pinterest

My kids have been eating a lot of fresh fruit or dry cereal with almond milk for breakfast. It was time for something new and exciting for my kids. Last night I was in the kitchen, warming up left over Lemon & Garlic Spaghetti, when I had an idea... Chocolate pancakes! I can figure this out! I went to work in my kitchen like a mad scientist on a mission & I figured it out for my kids.

Looking for more Breakfast Ideas? Try Blueberry Breakfast Cookies , Tofu Banana Berry Smoothies, Savory Veggie Packed Grits, Carrot & Apple spice muffins, & Vegan Family Breakfast

Chocolate Protein Pancakes:

2 cups Bisquick
1 1/2 cups cashew milk ( plain, vanilla, or or chocolate are all good!)
1 scoop Vegan chocolate protein powder ** ( if you don't have protein powder, just use a few tsp. of chocolate syrup)
1 banana
1 Tbsp chia seeds

Preheat griddle or pan over medium heat.

Smash banana in a large mixing bowl. Add all other ingredients and stir until smooth.

Drop scoops of mix onto griddle and brown on both sides.

Top with coconut yogurt, chocolate syrup, and fresh fruit.

Makes 6-8 pancakes

Hidden Veggie Spaghetti

This spaghetti was so thick, meaty, cheesy and fragrant! I got my picky eater to eat so many veggies tonight because they form the "meaty" texture and basically disappear into the tomato sauce! This "trick" was so successful, that I will be using it in the future for Vegan "meatloaf" and all kinds of other "meaty" dishes like sloppy Joes!

The sauce was so fragrant, that I couldn't keep my family out of the kitchen. My husband kept waking in saying " that smells amazing. When can I eat it? "

Best part about this dish is that I didn't use any fake meats, oils, or fake cheese. It's just all "veggie" goodness made with love.

Looking for more Italian Vegan dishes? Try my Garlic and Lemon Pasta , Italian Roasted Tempeh and Veggies or ( My most popular recipe) Stuffed Eggplant Parm
Hidden Veggie Spaghetti :

1 package sliced baby Portobello mushrooms
8 baby carrots
3 handfuls of chopped kale
1 red bell pepper, sliced and seeded
1 yellow bell pepper, sliced and seeded
1 small onion, chopped
1 tsp thyme
1 tsp oregano
1 tsp mint
2 tsp fresh parsley
3 cloves fresh garlic
1 tsp paprika
1 tsp cumin
1 Tbsp chai seeds
14.5 oz canned tomatoes
1 large can crushed tomatoes
1/2 cup nutritional yeast
salt and pepper to taste
1 lb. prepared spaghetti

In a food processor, pulse mushrooms, carrots and kale until a "meaty" texture. Pour into a deep sauce pot.

Add peppers and onions to the food processor and pulse until very fine texture. Add to the sauce pot.

Cook all the veggies over medium heat until tender.

Add thyme, mint, parsley, garlic, paprika, cumin, salt and pepper. Cook an additional 2 minutes (this is where the fragrant part will start drawing the family through the door! )

Pour crushed tomatoes, canned tomatoes and chia seeds over veggie. Stir to incorporate. Cook until warmed through.

Add nutritional yeast and stir well. Reduce heat.

Allow sauce to simmer about 10 minutes until thickened and bubbly.

Toss spaghetti into the pot to coat. Top with more nutritional yeast and serve.

Makes 4-6 servings.