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

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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.

Blueberry Oatmeal Breakfast Cookies

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I made these breakfast cookies for my kids as a reward for eating so healthy lately.They are really enjoying eating Vegan because it means lots of fresh fruits, their favorite. My daughter is a huge fan of blueberries and bananas. these cookies were inspired by her. I wanted her to have a nice warm breakfast today. We fight with cereals, grits and oatmeal lately. What I want them to eat and what they want to eat rarely aligns. Everyone with kids understands this struggle.

This is my "tricked you into eating a low sugar, healthy breakfast anyways" Cookies. I can always get them to eat cookies. Who says you can't eat cookies for breakfast? I make them Vegan ice cream for breakfast, so cookies shouldn't be a surprise. These were super easy, chewy and bursting with blueberries.  What a wonderful & healthy way to start their morning, with a cookie.

Breakfast Cookies:

4 ripe bananas
1 cup peanut butter
1 Tbsp chai seeds
1/4 cup pumpkin seeds
2 tsp. ground flax seeds
1 tsp cinnamon
4 cups Quaker oats
1 cup fresh blueberries (if they are not in season, you can use 1/2 cup dried blueberries or cranberries)

Preheat oven to 350.

In a microwave safe bowl, heat peanut butter for about 30 seconds, until softened.

Chop up bananas and add to peanut butter.

Mash bananas into peanut butter until smooth.

Add chia seeds, pumpkin seeds, ground flax seeds, cinnamon and oats to peanut butter. Mix well.

Gently fold in the blueberries.

Shape cookies about 2" across & 1/4" thick.

 Place on parchment paper and bake 12- 15 minutes until browned.

Makes a dozen cookies.

Try my other breakfast ideas too -Hidden Nutrition Muffins , Tofu banana Berry Smoothie , Savory Veggie Packed Grits,  Chocolate Protein Pancakes, Green Citrus Smoothie, & Vegan Family Style Breakfast 

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.

Sriracha Black Bean Burger

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My husband just asked for a Veggie Burger, but we were out of the premade, frozen, ones in the freezer. It looks like it's time I make my first veggie burger as a Vegan. I have to admit, this was a little intimidating. I had never even read a recipe for veggie burgers, because the frozen ones were so convenient. Time to search the pantry and refrigerator for ideas.

I have black beans, oats, some random veggies, nutritional yeast, avocados, & my husbands favorite ingredient, sriracha. Let the games begin! I just started by slicing my veggies, smashing my beans, tasting, adjusting and experimenting. A few beers later, we had a black bean burger that was so much better than the frozen ones I had been living off lately!!

Looking for more Vegan recipes? Try my  Cuban Black Bean & Plantain Bowl,  Kale Stuffed Eggplant Parm,  Chipolte Mac-N-Cheeze with Smokey Lentils,  Vegan Cabbage Rolls,  Creamy Jackfruit Casserole & Vegan Philly & Cheeze

Sriracha Black Bean Burgers:

1/2 cup of corn
1/2 cup finely diced onion
1/2 cup finely diced red pepper
1/2 cup finely diced poblano pepper
2 cups spinach, finely chopped
1 tsp. Cumin
1 tsp. Paprika
3 cloves garlic, crushed
1 Tbsp. soy sauce
Oil
Salt and Pepper to taste
2 (15 oz) cans of black beans, drained and rinsed.
2 Tbsp. ground Flax seed
2-3 Tbsp sriracha
2 Tbsp nutritional yeast
1/2 cup Quaker oats
6 burger buns
Avocado, vegan cheese, Sriracha or your other favorite toppings  (optional)

METHOD :

Sautée corn, pobalano pepper, onion, red pepper, & spinach, over medium high heat until slightly charred.

Add cumin, paprika, garlic, & soy sauce and cook for an additional minute.

Remove from heat.

In a mixing bowl, smash black beans until smooth.

Add  cooked veggies, nutritional yeast, oats, flax seed, salt and pepper to black beans and mix well.

Form black bean mixture into patties.

To prepare: ( 2 methods)

1. Fried 

Place patties on a plate lined with wax paper. Freeze for 30 minutes.

Fry burgers in a little oil over medium heat until a crispy crust forms, about 10 minutes on each side.

2. To bake

Preheat over to 425.

Place burgers on a non stick baking sheet.

Bake about 30 minutes, turning once around 20 mins ( top with cheese at this point, if you are using it).


Makes 6 -8 burgers.