Simple roasted beets with labneh recipe right from the heart of the Aegean! This appetizer is quick to make, easy to put together, and healthy. One of my favorite ways of eating beets hands down!
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Roasted Beets with Labneh – Plant-Based
Vegan Galette with Cranberries
Leftover pie crust? Put it to wonderful use with this delicious vegan galette with cranberries recipe! Sweet & tart, straightforward, and perfect for a Holiday feast.
Stuffed Bell Peppers with Cinnamon and Pine Nuts: Turkish Dolma
Quintessential Turkish dolma: stuffed bell peppers with cinnamon and pine nuts! You will find this dish in almost every household in the region. Accidentally vegan & gluten-free. You can also use eggplants or zucchini instead of the bell peppers.
Purslane Recipe with Rice & Tomatoes: Turkish Semizotu Pilaf
Bought purslane at the farmer’s market on a whim or you think it’s an annoying “weed” in your garden? Try this Turkish classic purslane recipe with rice and tomatoes! This is a budget-friendly family-favorite on its own as well as with plant-based yogurt on the side.
Stuffed Vine Leaves – Authentic Turkish Sarma
Let’s make Turkish stuffed vine leaves: sarma! Made with rice and Mediterranean herbs, this authentic recipe is as therapeutic to make as it is delicious—so much better than canned. Accidentally gluten-free and allergen-friendly.
Za’atar Spice Mix Recipe & an Explanation
This easy-to-make za’atar spice mix recipe can elevate most meals and snacks! Try on crispy potatoes, tofu scramble, add to labneh, mix with olive oil to drizzle on pita, make a tempeh marinade… so many possibilities.
Green Beans with Tomatoes Recipe – Vegan Turkish Taze Fasulye
Green beans with tomatoes recipe is an easy one-pot dish that is an Aegean classic! My favorite olive-oil dish. Takes less than 15 minutes to put together and will be ready within an hour. Accidentally vegan, gluten-free, and allergen-friendly.