Showing posts with label vegan. Show all posts
Showing posts with label vegan. Show all posts

Wednesday, January 28, 2015

Brussels Sprouts with Rice (Pirincli Bruksel Lahanasi)

½ lb Brussels sprouts, cut in half
2 medium potatoes, cut in cubes
2 medium carrots, julienne cut
1 medium onion, chopped
½ cup rice, washed and drained
1 Tbsp tomato paste
3 Tbsp extra virgin olive oil
1 tsp salt to taste
A pinch of fresh black pepper
1-11/2 cup hot water

Saute the onions with olive oil over medium heat and then add the tomato paste. Stir in carrots and potatoes. Cook for 2 minutes and add the Brussels sprouts and rice. Cook for 2 more minutes tossing gently. Finally stir in the hot water and salt to taste. Close the lid and cook over medium low heat until the rice and the vegetables are cooked (about 30 min).
Sprinkle with freshly grinded black pepper and serve hot.
ENJOY
*This is a vegetarian dish

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TURKCE
250 gr Bruksel lahanasi, ikiye kesilmis
2 orta boy patates, kup kup dogranmis
2 orta boy havuc, julyen dogranmis
½ su bardagi pirinc, yikanmis
1 yemek kasigi yemek salcasi
3  yemek kasigi sizma zeytinyagi
1 tatli kasigi tuzz
1-1½ su bardagi sicak su
Bir tutam taze karabiber

Soganlari zeytinyaginda orta ateste soteleyin ve domates salcasini ilave edip bir kac kez cevirin. Havuc ve patatesleri ilave edin ve yaklasik 2 dakika kadar pisirin. Sonra, Bruksel lahanasi ve pirinci ilave edin ve nazikce karistirarak 2 dakika kadar daha pisirin. Son olarak, tuz ve sicak suyu koyun, karistirin ve kapagi kapali olarak kisik ateste pirince ve sebzeler pisene dek pisirin (yaklasik 30 dakika).
Taze ogutulmus karabiber serpin ve sicak servis yapin.
*Bu bir vejeteryan yemegidir.
AFIYET OLSUN

Monday, June 17, 2013

Asparagus with Olive Oil (Zeytinyagli Kuskonmaz)

1 bunch asparagus (1 lb)
2 medium carrots, julienne cut
1 onion, julienne cut
3 cloves of garlic, finely sliced
5-6 mushrooms, sliced/quartered
2-3 tomatoes, crushed
1 tsp salt to taste
½ tsp sugar
½ tsp fresh black pepper
4-5 Tbsp olive oil
½ cup hot water
Dill for garnish
 
Chop the onions and garlic. Cover the bottom of the pot with them. Place a layer of asparagus cut into ~1 inch length. Then, cover them with julienne cut carrots and sliced mushrooms. Finally, spread crushed tomatoes all over. Sprinkle with salt and sugar. Drizzle with olive oil and add hot water. Add some fresh black pepper. Close the lid and cook over low heat until the carrots are cooked (for about 30-35).
Serve either hot or cold with fresh dill on top if desired.
ENJOY
 
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TURKCE
1 demet kuskonmaz (1/2 kg)
2 havuc, julyen dogranmis
1sogan, piyazlik dogranmis
3 dis sarimsak, ince dogranmis
5-6 mantar, dilimlenmis
2-3 tane domates, rendelenmis
1 tatli kasigi tuz
1 cay kasigi seker
1 cay kasigi karabiber
4-5 yemek kasigi zeytinyagi
½ su bardagi sicak su
Uzeri icin taze dereotu
 
Sogan ve sarimsaklari dograyip tencerenin dibine yayin. Uzerine 3 cm uzunlugunda dogradiginiz kuskonmazlari yerlestirin.  Onlarin uzerine julyen dogradiginiz havuclari ve uzerine de dilimlediginiz mantarlari yerlestirin.
Son olarak rendelenmis domatesi butun tencerenin uzerinde gezdirin. Tuz ve sekeri serpin. Zeytinyagini da her yere esit yayilacak sekilde gezdirin ve sicak suyu ilave edin. Taze ogutulmus karabiber ilave edin. Kapagi kapali olacak sekilde kisik ateste havuclar pisene dek yaklasik 30-35 dakika pisirin.
Arzuya gore sicak veya soguk olarak uzerine dere otu koyarak servis yapin.
AFIYET OLSUN
 

Sunday, April 21, 2013

Stuffed Artichokes with Olive Oil (Zeytinyagli Enginar Dolmasi)

 
4 fresh whole artichokes
1 cup rice, washed and drained
1 onion, finely chopped
2 Tbsp fresh parsley, finely chopped
3-4 pieces green onions, chopped
1 tsp salt
½ tsp cumin
½ tsp dried mint
¼ tsp black pepper
1 lemon’s juice
1/3 cup olive oil
Cut the stalks of the artichokes and remove the tips of the leaves with scissors. Remove the bottom layer of the leaves as well. Open the middle of the artichokes and remove the purple hairy part with a teaspoon. Drizzle some lemon juice in the middle part to prevent browning.
Mix all the stuffing ingredients and fill the artichokes starting from the middle and going towards the outer leaves. Open up the leaves and try to fill in each leaf even though it is not much. Place them in a pot and fill it with hot water until the half of the artichokes. Add some salt and lemon into the water. Bring to a boil and cook for about 1-1 ½ hours. Occasionally, spoon some water and pour over the artichokes to prevent them from drying.
Serve them either hot or warm. Start eating from the outer leaves and go toward the middle. Place each leaf in between your teeth, pull out and eat the bottom part.
ENJOY

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
TURKCE
4 tane enginar
1 su bardagi pirinc, yikanmis
1 tane sogan, ince dogranmis
2 yemek kasigi maydanoz, dogranmis
3-4 dal yesil sogan, dogranmis
1 tatli kasigi tuz
1 cay kasigi kimyon
1 cay kasigi nane
½ cay kasigi karabiber
1 tane limonun suyu
1/3 su bardagi zeytinyagi
 
Enginarlarin sapini kesin ve makas yardimiyla yapraklarinin uc kisimlarini kesin. En alt kismindaki yapraklari koparip atin. Enginarlarin ortasini eliniz yardimiyla acin ve ortasindaki morumsu  tuylu tabakayi tatli kasigi yardimiyla oyun ve atin. Ayikladiginiz enginarlarin orta kismina kararmayi onlemek icin bir kac damla limon damlatin.
Diger butun ic malzemeleri karistirin. Enginarlarin ortasini iyice acip, pirincli icten  koyun. Elinizle yapraklari actirarak aralarina ic malzemeden koyun. Her yaprak arasina az da olsa ic malzemeden koymaya calisin. Genis bir tencereye yerlestirin. Enginarlarin yarisina cikacak kadar sicak su ilave edin. Suya biraz tuz ve limon suyu ilave edin. Su kaynamaya baslayinca kisik atese alin ve yaklasik 1- 1 ½ saat kadar pisirin. Arada enginarlarin suyundan kasik ile alip uzerlerinde gezdirerek uzerlerinin kurumasini engelleyin.
Sicak veya ilik servis edin. Yerken dis yapraklarindan baslayarak ortasina dogru ilerleyin. Yapraklarinin dip kisimlarini dislerinizin arasinda siyirarak keyifle yiyin.
AFIYET OLSUN

Ana Sayfaya Don             

Saturday, March 9, 2013

Stuffed Zucchini (Zeytinyagli Kabak Dolmasi)

2 lb zucchini
1½ cups rice
1 medium onion, chopped finely
½ cup parsley, chopped
1 Tbsp dried mint
1 tsp salt to taste
½ tsp black pepper
1/3 cup olive oil
1 Tbsp tomato paste
2-3 tomatoes, sliced (for covering tops)
Hot water
 
Wash the rice and drain. Chop the onions finely and mix all the ingredients but hot water and the zucchinis. Then, wash the zucchinis and make scratches or parallel marks with fork or you may peel them in stripes. Cut the stems. If the zucchinis were long enough cut them in half lengthwise. Then, scrape inside of each piece of zucchini using a small spoon, making them hollow. You may sprinkle with salt inside.
Then, stuff each hollow zucchini with the rice stuffing, leaving about ¼ inch part on top. Cover each stuffed zucchini either with a slice of tomato or stems of the zucchinis. Place them in a pot leaving no room in between. Add hot water about 1 inch to cover the zucchinis and cook over medium-low heat about 30 minutes or until the rice is cooked. Take them over serving plate and serve with either plain or garlic yogurt. You may garnish with dill.
ENJOY
 
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TURKCE
1 kg dolmalik sakiz kabagi
1½ su bardagi pirinc
1 orta boy sogan, ince dogranmis
½ su bardagi maydanoz, dogranmis
1 yemek kasigi kuru nane
1 tatli kasigi tuz
1 cay kasigi karabiber
1/3 su bardagi zeytinyagi
1 yemek kasigi domates salcasi
2-3 domates, dilimlenmis (uzeri icin)
Kaynamis su
 
Pirinci yikayin ve suzun. Soganlari kucuk kucuk dograyin. Sonra butun ic malzemeyi bir kapta karistirin. Kabaklari yikayin ve uzerlerini catal ile cizin veya alacali soyabilirsiniz. Kabaklarin sap kisimlarini duzgunce kesin. Eger kabaklar uzun ise boyuna ortadan iki esit parcaya bolun. Her bir parcanin icini cay kasigi yardimi ile diplerini delmemeye gayret gostererek oyun. Oydugunuz kabaklarin icine tuz serpebilirsiniz.
Hazirladiginiz icten kabaklarin uzerinde bir parmak kadar bosluk kalana dek doldurun. Uzerlerine birer dilim domates ya da kestiginiz kabaklarin saplarini yerlestirin. Tencereye bosluk kalmayacak sekilde dizin. Tencerenin tabanindan 2 parmak yukseklige cikacak kadar kaynamis su ilave edin ve kisik ateste yarim saat kadar kabaklar ve pirincler pisene dek pisirin.
Servis tabagina alin ve uzerlerine ya da yanina sade veya sarimsakli yogurt koyarak servis yapin. Dere otu ile de susleyebilirsiniz.
AFIYET OLSUN
 

Monday, March 4, 2013

Roasted White Asparagus (Firinda Beyaz Kuskonmaz)

1 lb white asparagus, trimmed
2 Tbsp extra virgin olive oil
½ tsp paprika
½ tsp salt to taste
½ tsp dried thyme
2 Tbsp fresh lemon juice (optional)

Steam asparagus spears in 1 cup salty boiling water until they are soft (5 minutes in microwave). Then, rinse under cold water and drain. Preferably cut them in half.
Take the cooked asparagus over an oven tray layered with baking paper. Drizzle with extra virgin olive oil; add paprika and thyme. Toss gently to cover them all. Roast them in the preheated 450F (230C) for about 8-10 minutes.
Take over the serving plate and drizzle with fresh lemon juice (optional).
ENJOY

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TURKCE
½ kg beyaz kuskonmaz, temizlenmis
2 yemek kasigi sizma zeytinyagi
½ tatli kasigi toz kirmizi biber
1 cay kasigi tuz
1 cay kasigi kuru kekik
2 yemek kasigi taze limon suyu (istege bagli)

Kuskonmazlari 1 su bardagi kaynar tuzlu su icinde yumusayana dek buharda pisirin (mikrodalgada 5 dakika). Soguk su altinda durulayin ve suyunu suzun.
Pismis beyaz kuskonmazlari yagli kagit sermis oldugunuz firin tepsisine alin. Uzerine zeytinyagini, kirmizi toz biber ve kekigi serpin. Nazikce harmanlayin ve onceden isitilmis 230C (450F) firinda yaklasik 8-10 dakika pisirin. Servis tabaklarina alin ve uzerlerine limon suyu serpistirin (istege bagli).
AFIYET OLSUN

Wednesday, January 2, 2013

Snap Beans-Mushroom Stir Fry (Mantarli Araka Bezelye)

1 lb fresh snap beans, trimmed and washed
1 white onion, julienne cut
5-6 medium mushrooms, cut in 6 pieces
2 Tbsp fresh dill, chopped
2 Tbsp olive oil
1 tsp salt
Fresh black pepper
 
Saute onions in olive oil over medium heat. Then, stir in mushrooms and sauté for 1-2 minutes. Add snap beans and cook for 3-4 minutes stirring occasionally. Add salt and dill. Cook over low heat (preferably lid closed) for about 5-8 minutes.
Serve either hot or cold.
ENJOY
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TURKCE
½ kg taze araka bezelye (kabuklu), temizlenmis ve yikanmis
1 beyaz sogan, uzun kesilmis
5-6 orta boy mantar, 6’ya kesilmis
2 yemek kasigi taze dereotu, dogranmis
2 yemek kasigi zeytinyagi
1 tatli kasigi tuz
Karabiber
 
Oncelikle zeytinyagi ve sogani bir tavaya alin ve orta ateste soteleyin. Ardindan mantarlari koyun ve 1-2 dakika cevirin. Son olarak temizlenmis araka bezelyeleri ilave edin. Orta ateste 3-4 dakika cevirin. Tuzunu ve dere otunu ilave edin. Yaklasik 5-8 dakika kisik ateste, tercihen kapagi kapali olarak  pisirin.
Sicak veya soguk servis yapilabilir.
AFIYET OLSUN

Saturday, December 15, 2012

Roasted Kohlrabi (Firinlanmis Alabas)

1 lb fresh kohlrabi, ends trimmed, thick green skin sliced off with a knife
1Tbsp olive oil
1 tsp garlic, minced (optional)
½ tsp paprika
½ tsp summer savory/thyme
½ tsp salt
1-2 Tbsp balsamic vinegar

Set oven to 450F (230C). Cut kohlrabi in finger shape rectangular pieces. Toss them, with olive oil, paprika, summer savory, garlic and salt in a bowl. Spread evenly on a rimmed baking sheet and put into oven and roast for 30 - 35 minutes, stirring every five minutes after about 20 minutes. Sprinkle with balsamic vinegar (probably at the table so the kohlrabi doesn't get squishy).
ENJOY
 
TURKCE
½ kg alabas, saplari kesilmis, etrafindaki kalin yesil kabuk kesilmis
1 yemek kasigi  zeytinyagi
1 tatli kasigi sarimsak, ezilmis (istege bagli)
1 cay kasigi toz kirmizi biber
1 cay kasigi zater otu/kekik
1 cay kasigi tuz
1-2 yemek kasigi balsamic sirke
 
Firini 230C (450F)’a isitin. Alabasi uzun uzun parmak seklinde dilimleyin. Genis bir kaseye alin ve zeytinyagi, tuz, sarimsak, kirmizi biber ve zater out/kekik ile harmanlayin. Tercihen yagli kagit serilmis firin tepsisine yayin ve yaklasik 30-35 dakika pisirin. 20. dakikadan sonra, her 5 dakikada bir karistirin. Terchinen alabaslarin yumusamamasi icin balsamik sirkeyi servis sirasinda serpin.
AFIYET OLSUN
 

Sunday, November 25, 2012

Muhammara (Red Pepper Walnut Dip)

1-1 ½  cup roasted red peppers, drained
1/2 cup fresh bread crumbs
1/3 cup walnuts, finely chopped
2-3 cloves of garlic, minced
1 Tbsp fresh lemon juice
1 Tbsp pomegranate molasses
½-1 tsp ground cumin
½ tsp hot red pepper flakes (optional)
2-3 Tbsp extra virgin olive oil
½ tsp salt to taste

Blend all the ingredients but the olive oil in a food processor blend until mixture is smooth. You may also leave it a little chunky if you like it that way. Stir in oil gradually. Transfer muhammara to a serving bowl and if desired, garnish with fresh parsley/mint. Serve it with crudities, pita triangles or fresh bread. May be refrigerated for up to 24 hours.
Serve at room temperature.
Muhammara is also very good at breakfasts.
ENJOY
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TURKCE
1 su bardagi kozlenmis kirmizi biber, suzulmus
1/3 su bardagi ceviz ici, ufalanmis
2-3 dis sarimsak, dovulmus
1 yemek kasigi taze limon suyu
1 yemek kasigi nar eksisi
½-1 tatli kasigi kimyon
1 cay kasigi aci kirmizi pul biber (istege bagli)
2-3 yemek kasigi sizma zeytinyagi
1 cay kasigi tuz

Zeytinyagi haric butun malzemeleri mutfak robotunda puruzsuz hale gelene dek pure haline getirin. Istege bagli olarak iri parcali da birakabilirsiniz.Zeytinyagini da yavas yavas karistirin. Servis tabagina alin ve arzu ederseniz taze maydanoz/nane ile susleyin. Taze ekmek, pitaucgenleri ya da sebze ile servis edebilirsiniz. Buzdolabinda 24 saate kadar saklayabilirsiniz. Oda sicakliginda servis edin. Muhammara kahvalti sofralariniza da cok iyi yakisacaktir.
AFIYET OLSUN

Monday, September 10, 2012

Roasted Grape Tomatoes ( Firinlanmis Kiraz Domates)

3 cups grape/cherry tomatoes
5 button mushrooms, sliced
2 garlic cloves, minced
3 Tbsp extra virgin olive oil
2 Tbsp balsamic vinegar
1 Tbsp brown sugar
½ tsp sea salt
2 Tbsp fresh basil, finely chopped
 
Preheat oven to 400F (200C). Combine all the ingredients in a medium bowl. Transfer them over a glass baking dish ensuring they are in just one layer. Roast for about 20 minutes or until the tomatoes begin to shrivel. You may garnish with fresh basil. Serve hot from oven.
ENJOY
 
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TURKCE
3 su bardagi kiraz domates
5 tane kultur mantari, dilimlenmis
2 dis sarimsak, dovulmus
3 yemek kasigi sizma zeytinyagi
2 yemek kasigi balsamic sirke
1 yemek kasigi esmer seker
1 cay kasigi tuz
2 yemek kasigi taze feslegen, ince dogranmis
 
Firini onceden 200C (400F)’ye isitin. Orta boy bir kasede butun malzemeleri karistirin ve tercihen borcam bir tepsiye tek sira halinde yerlestirin. Firina verin ve yaklasik 20 dakika ya da domatesler kuculup, burusmaya baslayana dek pisirin. Firindan cikar cikmaz sicak servis yapin. Arzuya gore uzerine taze feslegen yapraklari ilave edebilirsiniz.
AFIYET OLSUN
 

Thursday, January 19, 2012

Stuffed Onions (Sogan Dolmasi)

5-6 medium white onions
1 cup rice, washed and drained
1 tomato, diced
1 tsp tomato paste
½ cup olive oil
1-2 cups hot water
1 Tbsp dried mint
½ tsp allspice
½ tsp sugar
1 Tbsp salt to taste

Cut the both ends of onions and remove skins. Make sure the onions can stand still on the root side in the saucepan. Scoop the onions using a metal spoon. Try keeping at least 3 outer layers and the root part as the base. Chop the scooped parts for stuffing. Mix all the other ingredients but the water in a bowl. With a spoon fill the 2/3 of onions with the stuffing mixture. In a large saucepan or pot, place the stuffed onions. Add 1 cup or enough hot water to almost cover 1/3 height of the onions.
Close the lid and cook on low-medium heat, until the onions and rice get cooked, for about 30-40 minutes.
ENJOY

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TURKCE
5-6 orta boy sogan
1 su bardagi pirinc, yikanip suzulmus
1 domates, dogranmis
1 tatli kasigi domates salcasi
½ su bardagi zeytin yagi
1-2 su bardagi sicak su
1 yemek kasigi kuru/taze nane
1 cay kasigi yenibahar
1 cay kasigi seker
1 yemek kasigi tuz

Soganlarin tepesini ve koklu kismini duzgunce kesin ve kabuklarini soyun. Kok kismi dipte olacak sekilde tepesinden baslayarak metal bir tatli kasigi ile soganlarin icini oyun. Soganin disinda en az 3 tabaka kalacak sekilde, dibini birakarak oyun. Oydugunuz kisimlari kucuk kucuk dograyarak ic malzeme icin hazirlayin. Geriye kalan ic malzemeleri bir kasede karistirin.
Bir kasik yardimiyla soganlarin icini ustten 1/3 kismi bosta kalacak sekilde doldurun. Tencerenin dibine doldurdugunuz soganlari yerlestirin. Soganlarin yuksekliginin 1/3 unu gececek sekilde veya 1-2 su bardagi sicak su ilave edin.
Kapagini kapatip, kisik ateste soganlar ve pirincler pisene dek yaklasik 3-40 dakika pisirin.
AFIYET OLSUN

Friday, December 23, 2011

Bok Choy with Mushroom (Mantarli Cin Lahanasi)

½ lb bok choy
3 Tbsp olive oil
1 Tbsp soy sauce
½-1 red pepper, chopped
2-3 cloves garlic, minced
5-6 mushrooms, sliced
½ cup walnuts
½ tsp salt to taste

Chop the stalks and leaves of bok choy any size you wish. Take olive oil over a sauté pan and sauté peppers until they get soft. Then, add stalks of bok choy first, sauté for 3-4 minutes and add leaves, garlic, mushrooms, salt and soy sauce. Sauté for 2 more minutes. Toss with walnuts and serve.
ENJOY

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TURKCE
250 gr cin lahanasi
3 yemek kasigi zeytinyagi
1 yemek kasigi soya sosu
½-1 kirmizi biber, buyuk dogranmis
2-3 dis sarimsak,ezilmis
5-6 mantar, dogranmis
½ su bardagi ceviz, kiriklanmis
1 cay kasigi tuz

Cin lahanasinin yesil ve beyaz kisimlarini istediginiz buyuklukte dograyin. Tavaya zeytinyagini alin ve kirmizi biberleri yumusayana dek pisirin. Sonra, cin lahanasinin sap kisimlarini ilave edin ve 3-4 dakika soteleyin. Yaprak kisimlarini, sarimsak, mantar, tuz ve soya sosunu ilave edin. Yaklasik iki dakika daha sote edin. Atesten alin cevizi ilave edin ve harmanlayin.
AFIYET OLSUN

Monday, September 5, 2011

Shelled Fava Beans with Olive Oil (Zeytinyagli Bakla)

1 lb shelled fava beans, chopped
1 medium onion, chopped
1 medium tomato, diced
1 tsp tomato paste
2-3 Tbsp olive oil
1 tsp salt to taste
1/3 cup hot water
1/3 cup fresh dill, chopped

Take olive oil and onions into a pot and sauté over medium heat until onions get translucent. Stir in shelled fava beans that you’ve chopped at any size you like. Cook over medium heat stirring occasionally until they change in color. Add tomato paste and tomato. Saute for 3-4 minutes. Then, add salt and hot water. Bring to a boil. Close the lid and simmer over low-medium heat until the shelled fava beans get soft (for about 30 minutes).
Add chopped dill and give a stir. Close the lid and let it sit for 10-15 minutes.
Serve with either yogurt or garlic yogurt.
ENJOY

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TURKCE
½ kg bakla, dogranmis
1 orta boy, sogan, dogranmis
1 orta boy, domates
1 tatli kasigi salca
2-3 yemek kasigi zeytinyagi
1 tatli kasigi tuz
1/3 su bardagi sicak su
1/3 su bardagi, dere otu, dogranmis

Once tencereye zeytinyagini alin ve sogani orta ateste pembelesene dek kavurun. Ardindan arzu ettiginiz gibi dogradiginiz baklalari ilave edin. Ara sira karistirarak baklalar renk degistirene dek kavurun. Salca ve domatesi ilave edin ve yine 3-4 dakika kadar kavurun. Sonra, tuz ve sicak suyu ilave edin. Karistirin ve kaynamaya baslayinca kapagini kapati. Kisik ateste baklalar yumusayana dek, yaklasik yarim saat pisirin.
Pistikten sonra, dereotunu ilave edip karistirin ve kapagini kapatarak 10-15 dakika dinlendirin.
Yaninda yogurt veya sarimsakli yogurt ile servis yapin.
Afiyet Olsun

Thursday, March 31, 2011

Eggplant & Tofu Topped Pasta (Patlican & Soya Peynirli Makarna)

1 lb any type of pasta, cooked
3 Tbsp canola oil
½ lb firm tofu, drained, cut into cubes
2 garlic cloves, minced
1 lb eggplant, peeled and cut into big cubes
1 red or green bell pepper, chopped
1/3 cup soy sauce
1 Tsp sugar
¼ cup fresh basil leaves, chopped
1 tsp salt to taste

Heat canola oil in a large nonstick frying pan over high heat, add tofu, and gently cook, turning tofu occasionally, until browned slightly, about 5 minutes. Use a slotted spoon to transfer tofu to a plate.
Add garlic to the same pan and cook. Stir in eggplant and bell pepper and cook until softened, stirring occasionally, 8 to 10 minutes. Add soy sauce, sugar, and salt to taste. Cook until heated through, another 2 minutes. Return tofu to pan and gently stir to coat. Remove from heat and stir in basil leaves.
Serve over pasta or rice if desired.
ENJOY

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TURKCE
1/2 kg makarna, pismis
3 yemek kasigi kanola yagi
250 gr tofu (soya peyniri), suzulmus, kup kup dogranmis
2 dis sarimsak, ezilmis
½ kg patlican, soyulmus, kup seklinde dogranmis
1 kirmizi/yesil biber, dogranmis
1/3 su bardagi soya sosu
1 tatli kasigi seker
¼ su bardagi taze feslegen, dogranmis
1 tatli kasigi tuz

Kanola yagini genis bir tavaya alin. Tofuyu ilave edin ve kizarmaya baslayinca nazikce cevirin ve hafifce her yerleri kizarana dek yaklasik 5 dakika pisirin. Kizarmis tofuyu bir tabaga alin.
Ayni tavaya sarimsagi alin ve biraz pisirdikten sonra, patlican ve biberi ekleyin. Ara sira karistirarak yumusayana dek yaklasik 8-10 dakika pisirin. Soya sosunu, seker ve tuzu ilave edin. Ek olarak 2 dakika daha pisirin. Tofuyu tekrar tavaya alin ve diger malzemeler ile karistirin. Ocaktan alin ve feslegeni ekleyip karistirin.
Makarna ya da pilav uzerine koyarak servis yapin.
AFIYET OLSUN

Sunday, February 13, 2011

Quinoa with Artichoke and Chickpeas (Enginar ve Nohutlu Kinoa)

1 ½ cup chick peas, cooked
1 cup quinoa
2 cups hot water/chicken broth
½ cup corn
1 cup artichoke hearts, chopped
½ cup feta cheese, crumbled
½ lemon’s juice
1-2 green onions, chopped
Fresh basil, chopped
3-4 Tbsp olive oil
1 tsp salt to taste
Lettuce leaves for garnish

Bring quinoa and hot water to a boil. If not vegetarian use chicken broth. Add salt and simmer over low medium heat with the lid on. Water should be absorbed totally. Then, leave aside to cool.
Mix lemon juice and olive oil and drizzle over quinoa. Add chickpeas, corn, artichoke and basil. Give a toss.
Cover the serving plate with lettuce and place quinoa toss over. Garnish with green onions and crumbled feta cheese.
ENJOY
*This is a vegan recipe.

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TURKCE
1 ½ su bardagi nohut, pismis
1 su bardagi kinoa
1 su bardagi kucuk enginar, pismis ve dogranmis
½ su bardagi misir
2 su bardagi sicak su/tavuk suyu
½ su bardagi beyaz peynir, ufalanmis
½ limonun suyu
2-4 yemek kasigi zeytinyagi
1 tatli kasigi tuz
Taze feslegen, dogranmis
1-2 yesil sogan, dogranmis
Servis icin marul yapragi

Kinoayi sicak su ile kaynamaya birakin. Eger vejeteryan degilseniz tavuk suyu kullanabilirsiniz. Tuzu ilave edin. Kapagi kapali olarak kisik ateste pilav gibi suyunu cekene dek pisirin. Biraz sogumasini birakin.
Limon suyu ve zeytinyagini ayri bir yerde cirpin. Kinoaya ilave edin. Nohut, misir, enginar ve feslegeni ilave edin ve harmanlayin.
Servis tabaginin dibine marul yapraklari doseyin ve uzerine kinoayi alin. Son olarak yesil sogan ve ufalanmis peynir serpistirin.
AFIYET OLSUN
*Bu bir vegan tarifidir.

Monday, February 7, 2011

Fried Noodles with Vegetables (Sebzeli Cin Eristesi)

1 lb soba/Chinese/Ramen noodles
2-3 Tbsp canola oil
2-3 cloves garlic, chopped
1 onion, sliced
1-2 red chilies, seeded and shredded (optional)
1-2 carrots, thinly shredded/juvenile cut
1 cup sweet peas
1 cup button mushrooms, sliced
2-3 Tbsp soy sauce
1-2 Tbsp green onion, chopped to garnish
1 tsp salt to taste
¼ tsp ground pepper
1 ½-2 cups hot water

Heat oil in a wok or frying pan and stir fry garlic and onion for 1 minute or until opaque. Add chilies (optional) and carrots continue stirring for 2 minutes, and then add sweet peas and mushrooms with salt and pepper. Stir fry for 3-4 more minutes.
Add noodles with soy sauce, mix and toss, and then cook for 2-3 minutes. Add hot water and cook covered until the water is absorbed.
Garnish with green onions and serve warm/hot.
ENJOY


*Bu vegan bir tariftir.
*********************************
TURKCE
½ kg soba/Ramen/Cin sehriyesi /eriste
2-3 yemek kasigi kanola yagi
1 sogan, uzun dogranmis
2-3 dis sarimsak, dogranmis
1-2 aci biber, kucuk dogranmis (istege bagli)
1-2 havuc, ince rendelenmis/uzun juvenil kesilmis
1 su bardagi bezelye
1 su bardagi mantar, dilimlenmis
2-3 yemek kasigi soya sosu
1-2 yemek kasigi yesil sogan, dogranmis (uzeri icin)
1 tatli kasigi tuz
½ cay kasigi karabiber
1 ½ -2 su bardagi sicak su

Kanola yagini buyuk bir tavada ya da orta boy tencerede isitin ve sarimsak ile sogani saydamlasana dek sote edin. Aci biberi ve havucu ilave edip, karistirmaya devam edin. Iki dakika sonra bezelye ve mantarlari da ilave edin. Tuz ve biber serpin. Yaklasik 3-4 dakika boyunca karistirarak pisirin. Sicak suyu ilave edin ve suyunu cekene dek kapagi kapali olarak pisirin.
Yesil sogan ile uzerini susleyerek sicak servis yapin.
AFIYET OLSUN


*This is a vegan recipe