Appetizer/Side

Turkish Leek and Carrots

One day we were searching for a vegetarian recipe as usual, and we came across this leek & carrot recipe in a Turkish cookbook. It looked simple enough, but we weren’t sure if it was going to taste good. Since we have done this twice, we can say that we have no more doubts. This recipe of veggies and rice in olive oil combines sweetness, saltines, […]

American VegSausage Cheese Swirls

This is a great snack and tea companion. Crunchy puff pastry filled with vegetarian sausage and cheese, baked for perfection. If you like borek, or spanakopita you will love this. Ingredients: 1 box of frozen Puff Pastry Sheets (includes 2 ready-to-bake sheets), thawed but still cool 1 t olive oil 6 oz crimini mushrooms, chopped 1 onion, diced 1/2 t salt 1/2 lb vegetarian sausage such […]

Creamy Cauliflower

Vegetables in a cream sauce, there’s something so satisfying about the combination.  The richness of the cream pairs so well with the crunch and healthiness of the vegetables.  Deniz and I love to modify cream soup recipes to make them into creamy vegetable dishes.  This creamy cauliflower recipe is one of our favorites, modified from Ree Drummond’s Cauliflower Soup recipe. Ingredients: 2 T + 2 T butter […]

Creamy Kabocha Squash

I modified Food Network’s Roast kabocha squash with lemongrass cream soup recipe on a whim to make this amazing squash side dish.  The flavors are so rich and decadent with the yummy squash taste still coming through.  It’s so good it’s addictive. Ingredients: 1 large kabocha squash, green skin shaved off, seeds removed, and chopped into bite-sized pieces 1 T thyme leaves 1/2 t salt 1/2 t pepper 6 T […]

Fusion Indian-Chinese Pani Palak Paneer / Pureed Ong Choi with Tofu

Deniz and I love indian food and palak paneer is one of those great flavorful and healthy dishes.  We had a lot of extra ong choi in the garden and figured, why not try it with water spinach instead?  We took Dassan’s Palak Paneer recipe and modified it slightly to make it our own.  Here is our fusion recipe, we couldn’t be more pleased with the […]

Australian-Italian Beetroot Arancini

During our Australia trip we had a chance to taste few unique vegetarian dishes and snacks. One memorable item was a big, red, deep-fried blob. When we ate it for the first time, we inquired more about it, and took note – because it was delicious! After fate took us to this unusual combination of deep-fried risotto and beets, we finally got to do it our version at […]

Turkish Mung Bean Salad (Maş Salatasi)

This is a light and healthy Turkish Salad that Gülevren taught us.  In Taiwanese cuisine, green mung beans are always sweetened and used in dessert.  It was cool to discover a way to make them into a salad.  The diversity of vegetables in this refreshing dish makes it not only healthy, but also deep in flavor and textures. Ingredients: 1 c green mung beans 1 red pepper, chopped […]

Turkish Zuchinni Salad (Kabak Salatasi)

Gülevren also taught us to make this tart and creamy dill meze.  It’s refreshing to the pallet, especially with rich and/or hot dishes.  It’s full of flavorful and healthy veggies, a perfect Mediterranean dish. Ingredients: 1 potato 4 small carrots, shredded 2 zucchini, shredded 2 T olive oil 2 t salt, or to taste 1 c of thick yogurt 2 cloves of garlic, minced 1 T […]

Turkish Ali Nazik Kebab

We were blesssed to get a private cooking lesson from Gülevren last night.  It was a unique treat watching superwoman.  She cook 5 dishes for a 10 person dinner, while teaching us and watching the kids.  Here’s her Ali Nazik Kebab dish, with its bold tangy meaty topping and cool, smooth eggplant base. Ingredients: Yogurt Eggplant base: 4 medium Italian eggplants 1 T salt 3 T olive […]

Turkish Lentil Balls (Mercimek Köfte)

While visiting Turkey this year, we had the great honor of learning to cook from Deniz’ mom, ane Fatma Turkmen. She taught us how to make her mercimek kofte, lentil balls. The balls pack so much flavor, and are surprisingly easy to make. They’re the perfect snack size.  I loved them so much, I ate them in dinner-sized quantities. Ingredients: 1 c red lentils 2 c water […]

Quinoa Salad

Found this quinoa salad recipe on Food Network and made minor modifications to fit our taste.  Has a lovely mildly tangy taste and fresh crunch texture.  It’s super healthy, with the protein-heavy quinoa and nutrient dense vegetables.  Makes fora great light side or snack. Ingredients: 6 c water 2 c quinoa, rinsed 2 Japanese cucumbers, cut into 1/4-inch cubes 1 medium red onion, cut into 1/4-inch cubes […]

Fusion Bangladeshi Pancakes

I’ve always wondered why there aren’t many savory pancake offerings.  I love the texture of pancakes, but don’t much like sweet in the morning, especially cloying syrupy sweetness.  I’ve always wished pancakes were salty instead of sweet.  When I found Lail Hossain’s Bangladeshi Chapri recipe, I wondered if I could make it using pancake batter.  The results were so delicious, I’m sure to make it many times in the future, and also try other savory pancake concoctions.  Next week, Mexican […]

Beijing Tangy Stir-fried Bean Sprouts

Deniz loves these bean sprouts, we’ve made them more than any other recipe on this blog.  I’ve never been a big fan of bean sprouts, and even I like them.  They’re simple to make, full of flavor, and very nutritious.  This recipe is taken from Wei-Chuan’s Chinese Cuisine cookbook, with the seasoning amplified for our tastes. Ingredients: 2 lbs bean sprouts ½ green pepper, thinly sliced 2 […]

Stuffed Baby Bell Peppers with Chipolte VegPork and Cheesy Rice

Deniz and I were doing Mexican taco/burrito this week and saw beautiful baby sweet bell peppers on sale in the grocery store.  We decided on a whim to also make stuffed peppers.  The turned out so delicious, we had to add a post so we remember the recipe.  We gobbled up 6 peppers in the span of 5 minutes.  Guilty, and yet healthy pleasure. Ingredients: 12 sweet baby […]

Garlic Eggplant Hummus

This is a simpler variation on Marcus Samuelson’s Chickpea-Eggplant Dip in Soul of a New Cuisine.  It’s by far the best hummus I’ve ever had, so smooth, almost silky with that deep eggplant taste.  Love love love it. Ingredients: 3 cans chickpeas, drained 1 carrot, sliced 1 large Spanish onion, chopped 2 t garlic, chopped ½ c olive oil 2 large eggplants, cut lengthwise in half 2 […]