Mediterranean Cucumber Salad

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This is my husband's favorite lite meal. We make this lovely, colorful, salad frequently. It's a great salad to keep in the refrigerator during the summer, or take to the pool. It's bright and refreshing with fresh lemon juice and parsley, a perfect dish to take to a picnic or cook out.

Looking for more great Vegans recipes? Try my Vegan Cabbage Rolls, Summer Berry Cobbler, Sriracha Black Bean Burger, Mediterranean Hummus Pizza, Hearty Vegan Spaghetti, & Vegan Philly & Cheese

Recipe:

3 medium cucumbers, pealed and chopped into bite sized pieces 

2 medium tomatoes, chopped 

1 medium purple onion, chopped

1/2 cup of fresh parsley, chopped 

Juice of 1 large or 2 small lemons 

1 cup olive oil 

1 tsp. Italian seasoning 

1/2 tsp. Dried mint leaves 

Salt and Pepper to taste 

Method:

Toss all ingredients together in a large mixing bowl and cover.

Let marinate at least 1 hour before serving. 

Makes 6 servings. 

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

Mediterranean Hummus Pizza

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I love pizza and I love hummus, why not combine the two for a protein packed lunch? This recipe was so good, I wish I had doubled it. My family definitely approved this easy lunch, so I will be making it again soon.

It's really easy and on the table in less than 30 minutes for a hungry family. Can't beat that in a Vegan meal. I will add some pinenuts next time because we really like them, but that's about the only thing I would do differently. Hope you enjoy & think of all kinds of possibilities using hummus pizza.

Looking for More Mediterranean Inspiration? Try my Stuffed Grape Leaves, Roasted Red Pepper & Walnut Dip, Turkish lentils and Rice with Caramelized Onions,  Kale Stuffed Eggplant Parm & Mediterranean Cucumber Salad

Mediterranean Hummus Pizza :

4 whole wheat pita
1 purple onion, chopped
1 red bell pepper, chopped
1 small zucchini, chopped
1/4 cup chopped olives
2 (10 oz.) hummus (I used roasted red pepper, but any flavor is fine)
2 cups chopped spinach
1 (14 oz) artichokes, drained
1 Tbsp capers
1 tsp. Italian seasoning
olive oil
1 cup Vegan mozzarella cheese
1/8 cup unsweetened plant milk
Chopped parsley and pepperoncini peppers to serve.

Preheat oven to 400.

Sautee onions, peppers, & zucchini in oil with Italian seasoning over medium heat until tender. Set aside.

Spread hummus on pizza crust like you would a pizza sauce. 

Top with fresh spinach, sauteed veggies, olives, artichokes, & capers.

In a microwave safe bowl, melt Daiya with milk. Stir to combine. 

Drizzle pizzas with mozzarella cheese sauce.

Cook 20 minutes.

Slice and garnish with chopped parsley and a peppercini pepper before serving.