Mealraculous

Broccoli Crunch Salad With a Few Tweaks

Nejona — Wed, 31 Jan 2024 22:59:05 +0000

The broccoli crunch salad combines steamed broccoli instead of raw, crispy toasted salami instead of bacon, crunchy toasted walnuts, and dried cranberries – all tossed in a creamy mayonnaise vinaigrette.

With these few tweaks, the salad becomes even more delicious, still earthly nutty, and greenly fresh with a natural cranberry sweetness pinch.

This broccoli crunch salad recipe, along with beets broccoli salad, alkaline salad, cauliflower orzo salad, and beets cucumber salad with apples makes a fantastic make-ahead salad lunch box you can carry at work, at picnics, etc.

Reasons To Love Broccoli Crunch Salad

Nutrient-rich – You already know broccoli is very healthy. Make the most of it, especially if it’s in season.

Crunchy or soft, fancy it – I’m a huge fan of not cooking the broccoli. I actually love this super greens salad where you only need to remove the tough skin of the broccoli stem. However, you may steam it for a few minutes and still enjoy it crunchy.

Weight-loss salad – As broccoli is rich in fiber, it makes you feel full. So, if you’re trying to lose weight, this crunchy broccoli salad recipe can be today’s option.

Effortless to make – The classic broccoli salad calls for raw broccoli. But if the stalks are a bit hard for you, you can try to remove the tough skin, steam for a few minutes, or dunk in salted boiling water for less than 5 minutes. Either way requires minimal cooking time.

Versatile – Broccoli as an ingredient in salad is so easily customizable. You can add seeds, nuts, fruit, and other vegetables of your preference.

Ingredients

Broccoli
Walnuts
Salami
Cranberries
Mayonnaise
Red Wine Vinegar
Olive oil

Broccoli Crunch Salad Step-By-Step

Cut the broccoli into florets. Remove the tough skin from the stalks and steam for 2-3 minutes. It will become softer but remain crunchy.

Cut the salami into stripes. Then toast until it becomes crispy.

Toast the walnuts for 5 minutes and then remove the peels as much as you can. Then, chop them.

Prepare the dressing. Whisk all the ingredients. Do not exaggerate with the mayonnaise. You will want to coat the salad, not soak it in the dressing.

What More Can You Add To This Recipe For Broccoli Crunch Salad?

Nuts – Try other nuts like cashews and almonds. But experiment with seeds too. Sunflower seeds are known as a classic pairing to the salad. Put in your other favorite seeds as well.

Fruit – Dried fruits are the ones that combine best. Try raisins or dried cherries instead of cranberries.

Meat – Instead of salami, pan-fry different types of bacon or prosciutto.

How To Serve Crunchy Broccoli Salad?

The best practice is to serve it immediately.

But the good news is that you can make it ahead and let it rest in the fridge for a couple of hours. The broccoli will soften a bit in the dressing, but it will also be even tastier when cold.

Add the salami and the fruit was minute though.

How To Store This Broccoli Salad?

It is safe to refrigerate the salad in an airtight container for up to 2 days. But if the salad is not combined with the dressing it can last up to 4 days.

Broccoli Crunch Salad With a Few Tweaks

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

Author: Nejona
Total Time: 8 minutes
Yield: 2-3 servings
Diet: Vegetarian

Print Recipe

Description

The broccoli crunch salad combines steamed broccoli, crispy toasted salami, crunchy toasted walnuts, and dried cranberries – all tossed in a creamy mayonnaise vinaigrette.

Ingredients

Salad:

1 large broccoli head, cut into florets, makes about 6–7 cups.
6 slices salami, toasted
¼ cup walnuts, toasted and chopped
⅓ cup dried cranberries

Dressing:

¾ cup mayonnaise
2 tbsp red wine vinegar
1 tbsp olive oil
Salt and pepper to taste

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Instructions

Cut the broccoli into florets. Remove the tough skin from the stalks and steam for 2-3 minutes. It will become softer, but still remain crunchy,
Cut the salami into stripes. Then toast until it becomes crispy.
Toast the walnuts for 5 minutes and then remove the peels as much as you can. Then, chop them.
Prepare the dressing. Whisk all the ingredients. Do not exaggerate with the mayonnaise. You will want to coat the salad, not soak it in the dressing.

Prep Time: 5 minutes
Cook Time: 3 minutes
Category: salad

The post Broccoli Crunch Salad With a Few Tweaks appeared first on Mealraculous.

Beetroot and Cheese Sandwich

Nejona — Tue, 30 Jan 2024 00:02:45 +0000

Beetroot and cheese sandwich is a very delicious and healthy lunch takeaway. Perfect for picnics, kids’ lunchboxes, and every sandwich lover!

To make the beetroot and sandwich filling you will need this recipe for vegan beetroot hummus and the juice of pickled red cabbage. Get creative in case you’re missing one of the ingredients.

For example, parsley and walnut pesto might be a good substitute for hummus.

Cheese and Beetroot Sandwich Ingredients

Beetroot hummus – This beetroot hummus sandwich uses this beetroot hummus recipe.

Juice of red pickled cabbage – This is “the secret” ingredient that gives the beetroot and cheese open-faced sandwich an extraordinary taste! You’ll love it. You may use your favorite pickled juice.

Feta cheese – skip the goat cheese or other melting cheeses. Feta cheese will make this beetroot sandwich taste even fresher.

Sundried tomatoes

Cucumber – fresh cucumber gives a dose of juiciness to the sandwich.

Pickled cucumber

Spinach

Bread – I used sourdough slices, which I did not toast. When you plan to pack the sandwich and you toast the bread, it dries and becomes even more crispy and hard to chew.

How to Make Beetroot and Cheese Sandwich

Grab two slices of your favorite bread. I’m using sourdough. However, not every kind of bread is suitable for sandwiches. Choose a white bread with a good crust, like seeded bread or soft wholemeal.

Spread a nice generous layer of beetroot hummus on a slice.

Drizzle the juice of the pickles on the other slice.

Slice the fresh cucumber, the picked one, and the sundried tomato.

Layer up the ingredients according to your preference.

What To Serve With Beetroot Hummus Sandwich?

You can make sandwiches as salad-rich as you want, but a little bowl of other salad is never too much. Here are some salad ideas that go very well with this beet sandwich recipe:

Reasons To Make Sandwiches Recipes

Easy to prepare

Versatile, somehow sandwiches never get boring. The possibilities are endless.

Fast food, but healthy.

No food waste. You can use any leftovers and with a little imagination make an amazing sandwich.

Easy to pack and take it everywhere. There is no need to use utensils either, which makes sandwiches very portability-friendly.

Reduced cooking time. Ok, let’s say you have to do some cooking, but compared to other dishes sandwiches require minimal cooking time, especially if some of the ingredients are pre-cooked.

It’s easy to involve others in preparing it. Sandwiches can be a social activity. Kids can start to be introduced to the kitchen by getting involved in preparing the sandwich with their preferred ingredients.

Are you making the most of s uper healthy beetroots? Here you’ll find some other recipes you can do with beets:

Do you have any beetroot sandwich ideas? Please comment if yes, I would not want to miss it.

Enjoy making and savoring those sandwiches!

Beetroot and Cheese Sandwich

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

Author: Nejona
Total Time: 5 minutes
Yield: 1-2
Diet: Vegetarian

Print Recipe

Description

Beetroot and cheese sandwich is a very delicious and healthy lunch takeaway. Perfect for picnics, kids’ lunchboxes, and every sandwich lover!

Ingredients

bread, 2 slices
2 tbsp beetroot hummus
2 tbsp red cabbage pickle juice
2 slices of feta cheese
1 handful spinach
1/2 cup sundried tomato
1 small fresh cucumber
1 small pickled cucumber

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Instructions

Grab two slices of your favorite bread. I’m using sourdough. However, not every kind of bread is suitable for sandwiches. Choose a white bread with a good crust, like seeded bread or soft wholemeal.
Spread a nice generous layer of beetroot hummus on a slice.
Drizzle the juice of the pickles on the other slice.
Slice the fresh cucumber, the picked one, and the sundried tomato.
Layer up the ingredients according to your preference.

Prep Time: 5 minutes
Category: dinner
Method: no cook
Cuisine: Mediterranean

The post Beetroot and Cheese Sandwich appeared first on Mealraculous.

Creamiest Lemon Dill Hummus

Nejona — Fri, 26 Jan 2024 23:50:23 +0000

Lemon dill hummus brings freshness and earthy flavors to your table. It is a dairy-free dip and naturally gluten-free appetizer. So, it’s a win-win for everybody!

Here you’ll find more recipes to inspire you with more ideas for appetizers:

Why Make Lemon Dill Hummus?

Your veggies need a friend – If you’re planning to make a veggie stick plate and need something versatile to go with all of them, this lemon and dill hummus is what you’re looking for!

Sandwich spread – Avoid mayonnaise or other spreads. Switch to hummus for a while. The dill in this hummus will substitute the herbs you’ll need to chop.

Put it on pita chips, pita bread, or crackers – the best green dip!

Salad dressing – Salads need tanginess and earthy flavors, and this easy lemon dill hummus recipe checks both boxes. Make it runnier with some water or quality oil.

BBQ appetizer – perfect for BBQ days with whatever you’re doing.

Pasta base – green pasta anyone? This hummus makes a great sauce, it’s vegan, gluten-free, and also dairy-free pasta sauce!

Incredibly easy to make – It takes less than 5 minutes to have this lemon dill hummus ready.

In budget recipe – You will need up to 5 ingredients to make this recipe.

Ingredients for Lemon Dill Hummus

Chickpeas – canned, drained and rinsed

Dill – a cup or even more if you want the flavor to be stronger.

Lemon – the zest and some juice. It gives such freshness and tanginess to the hummus.

Garlic – If you want to make hummus without garlic, this lemon dill hummus tastes just as good without garlic. You may leave it out.

Tahini – also optional. Don’t get limited if you don’t have tahini. This dill hummus without tahini is still very delicious.

How To Make Dill Lemon Hummus

You only have to make sure all the ingredients are clean, and then throw them all into a food processor or a quality blender.

Blend until as smooth as you like it.
Tip: For some extra creaminess you may use some extra virgin olive oil or add some aquafaba. Blend until you have the silkiness you want this dairy-free hummus to have.

Storage for This Easy Dill Hummus Recipe

It is safe to let this lemon and dill hummus rest in the fridge for up to 4 days.

It is also safe to freeze it. However, please keep in mind that the longer you keep it in the freezer, the more it will change its texture.

It only takes several minutes to make it. Try it fresh, it’s tastier!

FAQs

What Can I Mix with Hummus to Make it Taste Better?

First, try lemon juice. It enhances the flavors. Next, drizzle generously some extra virgin olive oil – the higher the quality, the better the taste. If herby olive oil is a favorite, then use that for more color. Last, sprinkle some garlic powder, and fresh ground pepper. Cayenne pepper or paprika will supercharge your hummus with flavor too.

How To Serve Hummus?

Serve hummus with some drizzled olive oil or your favorite herb oil. Serve it as a wrap spread, sandwich; spread it on toast; or put it in an egg salad. Along with hummus serve some crackers, roasted/raw veggies, or pita chips.

Do you need more side recipes? Here are some salad ideas:

Creamiest Lemon Dill Hummus

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

Author: Nejona

Print Recipe

Description

Lemon dill hummus brings freshness and earthy flavors to your table. It is a dairy-free dip and naturally gluten-free appetizer. So, it’s a win-win for everybody!

Ingredients

1 can chickpeas (15 oz), drained and rinsed
1 cup dill
¼ cup lemon juice
½ tbsp lemon zest
2 cloves garlic
2 tbsp tahini
½ tbsp salt
Aquafaba, optional

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Instructions

Drain and rinse the chickpeas. Save the water from the can.
Clean all the ingredients.
Blend until you have the smoothness you want.
Transfer to a flat plate.
Garnish with contrasting spices and drizzle with olive oil.

The post Creamiest Lemon Dill Hummus appeared first on Mealraculous.

Beetroot Hummus Without Tahini (5 Ingredients Recipe)

Nejona — Wed, 24 Jan 2024 23:24:44 +0000

Quick and easy beetroot hummus without tahini makes it very easy to stay healthy. It is a perfect appetizer on whatever gathering day. Try this gluten-free and vegan hummus recipe.

Are you tired but still want to eat healthy on a gathering day? Try these appetizer recipes done in under 10 minutes:

Why Roasted Beet Hummus Without Tahini?

Simple than it sounds – It takes less than 5 minutes to make this recipe, literally! Okay, let’s not count the cooking time for beets.

Beautiful color – Extremely eye-catching, very inviting, radiant color.

Earthy flavor – no tahini, no problem. Chickpeas give a very earthy flavor to this beet hummus.

Creamy not creamy – You read that correctly! With aquafaba you can make your roasted beet hummus as creamy as you want. Drizzle aquafaba to always be in control of the liquid and not make the hummus runny.

Ingredients for Beetroot Hummus Without Tahini

Beetroot

Chickpea (canned) and aquafaba

Garlic

Lemon, half of it juice, and some zest

Olive oil

How To Make Hummus Without Tahini

Preheat your oven to 400 F. In the meantime, wash the beetroot, cut off all the greens, and wrap it with aluminum foil. Roast them for about 40 minutes.

Uncan the chickpeas and separate them from the liquid. Don’t waste that liquid (aquafaba). It is as precious as water pasta.

Unpeel one clove of garlic.

Once the beet is roasted and cooled down, throw all these ingredients into the food processor or a blender (like I had).

Add the end olive oil, a splash of lemon juice, and ¼ tbsp of lemon zest.

What To Eat With Beetroot Hummus?

According to your taste, feel free to experiment with as many side dishes as you would like.

But, I like to keep things fresh and balanced. So, I chopped some cucumbers, diced some dill, and mixed them with a drizzle of olive oil and a pinch of salt.

I also cut a slice of pita bread into triangles and toasted them.

Best thing ever!

Alternatively, you can use crackers or even other slices of bread to spread some beetroot hummus.

Sprinkle on the hummus your favorite seeds. Sundried seeds go very well with this homemade hummus recipe without tahini.

Use hummus for pasta sauces. Toss the hummus with some warm pasta of your choice, a little pasta water, and shred a generous amount of your favorite cheese ( hi5 if you’re Parmigiano Reggiano team).

This hummus no tahini recipe is a fantastic base for salad dressing. The options are endless and they are right in your cupboard.

Coming in the next few days: beetroot hummus sandwich! Please be patient just for a little bit.

Variations Of Beet Hummus Recipe Without Tahini

Chickpeas – Instead of chickpeas, experiment with beans.

Beet – Chickpea ratio – Feel free to modify if you want the flavor of the bees to dominate in this hummus recipe. Try half a cup less and one more small beet.

Garlic – You may leave it out. Garlic is optional for this recipe.

FAQs

How To Have A Creamier Hummus?

Have a creamier hummus by adding aquafaba to the consistency. Be careful when adding it. Prefer to drizzle rather than be generous.

How To Thicken Hummus Without Tahini?

First, if you want a chunky consistency, stop the machine before the hummus gets too smooth. If this is already out of your control, add some nut butter with a drizzle of sesame oil. That’s because the hummus will get a nutty flavor even without the tahini.

More beetroot recipes? Try:

Beet Broccoli and Orange Salad

Beet and Cucumber Salad

Beetroot Hamburgers

Beetroot Hummus Without Tahini (5 Ingredients Recipe)

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

Author: Nejona

Print Recipe

Description

Quick and easy beetroot hummus without tahini makes it very easy to stay healthy. It is a perfect appetizer on whatever gathering day. Try this gluten-free and vegan hummus recipe.

Ingredients

1 large beetroot
1 can chickpeas (15 oz) – choose the smallest can
1 clove garlic (optional)
2 tbsp olive oil
1 tbsp lemon juice
1/4 tbsp lemon zest

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Instructions

Preheat your oven to 400 F. In the meantime, wash the beetroot, cut off all the greens, and wrap with aluminum foil. Roast them for about 40 minutes.
Uncan the chickpeas and separate them from the liquid. Don’t waste that liquid (aquafaba). It is as precious as water pasta.
Unpeel one clove of garlic.
Once the beet is roasted and cooled down, throw all these ingredients into the food processor or a blender (like I had).
Add the end olive oil, a splash of lemon juice, and ¼ tbsp of lemon zest.

The post Beetroot Hummus Without Tahini (5 Ingredients Recipe) appeared first on Mealraculous.

Potato Kibbeh – Kibbet Batata Lebanese Recipe

Nejona — Sat, 06 Jan 2024 00:23:25 +0000

Kibbet batata or potato kibbeh is a vegan recipe ready in less than 30 minutes and is a precious dish on a plant-based menu. All you will need is potatoes, bulgur, a bunch of herbs, walnuts, and extra virgin olive oil.

Potato kibbeh is a family must-have-on-their-table. Even picky kids like it. Let them do some patterns with their fork before serving the dish. It’s incredibly easy to make and it’s also healthy.

This is my favorite Lebanese kibbeh batata recipe and I’m sure it will become a “quick solution” when you’re hungry, but nothing is ready.

Here are some recipes for salads you can have with this vegan potato side dish:

Why Try Kibbet Batata

Very simple – there is something wonderful about this dish. It comes in a burst of flavors with only a few tablespoons of herbs, potatoes, bulgur, and walnuts for earthiness.

Versatile dish – Vegans? Vegetarians? Wondering what to add to a grilled base dinner? What else to have with meat: fish, chicken, beef? I’m telling you! This is THAT PERFECT dish that goes with everything you have on your table.

Burst of flavors – A full pack of flavors comes with the simplicity of this vegetarian kibbeh recipe.

Ingredients For Kibbet Batata

Potatoes – Choose fluffy potatoes. Red potato varieties will do too. Make sure though, that the potato has a good mashing quality.

Bulgur – Choose a fine bulgur wheat. Do not use coarse bulgur because it soaks all the liquids and becomes too fluffy.

Walnuts – You may do without them, but walnuts add even more earthiness and nuttiness to the mixture. That makes them a must for this recipe. You know what? Consider it a secret ingredient. If you don’t have any walnuts, pretend you didn’t know they were needed.

The herbs mixture – Scallions, green chile pepper, mint and thyme. That’s what you will need for this kibbeh batata recipe.

How To Make This Kibbet Batata Recipe + Tips and Tricks

1. Boil the potatoes in water to cover until well cooked.

2. Wash the bulgur, squeeze it well with your hands, and place it in a bowl.

3. Chop the walnuts and scallions. Put in a food processor or electric mixer.

4. Add the chile pepper, thyme, mint and blend for a moment or two (be careful not to bruise the green herbs).

5. Peel the hot potatoes and mash them. Do not use a mixer at this point, because they might turn gluey.

6. Mix with bulgur.

7. Season with nutmeg and salt to taste.

8. Knead together very well.

9. Let it cool for a bit before adding the nut-herb mixture. This helps the herbs not to blanken.

10. Flatten onto a serving plate, drizzle with olive oil and some red pepper on top, and enjoy.

What To Use Kibbet Batata For

Mini Patties – Before drizzling some olive oil on top, you can always grab some of the mixture and fry in oil until crunchy and golden on both sides.

For Sandwiches and Wraps – use some of it to spread on a sandwich or hot pita bread.

Side dish for veggie starters – I use the Lebanese potato kibbeh recipe as a side dish for meat, chicken, or fish; as well as fresh crunchy veggie starters.

How To Store Potato Kibbeh

It’s OK to keep it in the fridge for up to 5 days in an airtight container. But the best is to be served fresh. Not suggested to put it in the freezer.

FAQS About Potato Kibbeh

What Is Kibbeh Made Of?

A classic kibbeh recipe includes a mixture of ground beef, bulgur wheat, and onions. It comes in different forms, of which a hollow shell is the most famous. The presence of other spices like cinnamon or allspice makes this dish representative of Mediterranean comfort food.

What Is Vegetarian Kibbeh Made Of?

Vegetarian kibbeh combines bulgur with tomato paste, salt, olive oil, walnuts, mint, spices, and pomegranate molasses. Mix in a food processor until it you have a smooth dough. Transfer to a large bowl and let it soften at room temperature for about an hour.

Other appetizer recipe ideas:

Potato Kibbeh – Kibbet Batata Lebanese Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

Author: Nejona
Total Time: 20 minutes
Yield: 4 servings
Diet: Vegan

Print Recipe

Description

Vegan kibbet batata or potato kibbeh is ready in less than 30 minutes and is a precious dish on a plant-based menu. All you will need is potatoes, bulgur, a bunch of herbs, walnuts, and extra virgin olive oil.

Ingredients

Units

2 1/4 pounds (1kg) potatoes
1 cup fine bulgur
1/2 cup walnuts (ground)
1 scallion
1 fresh green chile pepper
2 sprigs of thyme
2 sprigs of mint
Pinch of ground nutmeg
Salt
5 tbsp olive oil

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Instructions

Boil the potatoes in water to cover until well cooked.
Wash the bulgur, squeeze it well with your hands, and place it in a bowl.
Chop the walnuts and scallions. Put in a food processor or electric mixer.
Add the chile pepper, thyme, mint and blend for a moment or two (be careful not to bruise the green herbs)
Peel the hot potatoes and mash them. Do not use a mixer at this point, because they might turn gluey.
Mix with bulgur.
Season with nutmeg and salt to taste.
Knead together very well.
Let it cool for a bit before adding the nut-herb mixture. This helps the herbs not to blanken.
Flatten onto a serving plate, drizzle with olive oil and some red pepper on top.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: appetizer
Cuisine: Mediterranean

The post Potato Kibbeh – Kibbet Batata Lebanese Recipe appeared first on Mealraculous.

Beetroot Chops Mediterranean Style

Nejona — Wed, 22 Nov 2023 01:17:00 +0000

Beetroot chops put on a plate all the seasonal ingredients with vibrance and Mediterranean flavorfulness. Fried slowly under medium heat, the chops turn crispy on the outside and soft on the inside.

Beetroot chops are the very best recipe for vegetable chops. Are you a fan of beetroot on burgers or veggie burgers with beets, beet fritters, or vegetable chops? Read on for this easy, quick recipe that will brighten up the entire dinner table.

Are you a beet lover anyway? Or a veganista looking for some new ways to incorporate more beets into their diet? Look at some other recipes that will make you want to eat beets even more than before:

Why You Need To Try Beetroot Chops

Beautiful color – this will for sure add vibrance to your table. The more colorful your meal is, the healthier it is.

Very versatile – You can leave the eggs out to make vegan chops, which will still taste great. Besides, you can enrich the recipe by adding more vegetables to make a more veggie chop.

Kids-friendly recipe – Is your kid a picky eater? Well, I try to find ways to include a ‘blah’ vegetable in their diet. Beetroots are such a health treasure! These beetroot culters work!

Perfect for meal preps – Make ahead and have them as a takeaway lunch. Perfect for large gatherings too. When they’re cold they taste just as good.

Great on beet burgers – Paired with some Greek yogurt, mayonnaise, or your favorite spread, this is what is missing for a fantastic beetroot burger recipe.

Beetroot Chop Ingredients

Beetroot – You want this to be the base ingredient.

Potato – You can avoid it, but a tiny portion will add more earthy flavor to the recipe.

Dill – Or use the herb you like. Mint, parsley, or cilantro will also work.

Bread crumbs – this is a must for the recipe.

Egg – The egg puts the ingredients together. So, don’t skip unless you want your chops to be crumbly.

Garlic – a tiny clove of garlic here.

How to Make Beetroot Chops

Make sure the ingredients are washed and cleaned. Cut both ends of the beetroot, because this way it boils quickly.

Bring to a boil the water. Add salt generously. Then, add the beetroot and the small potato.

In the meantime dice the dill and garlic. Crack the egg in the bowl and add the breadcrumbs.

Once the veggies are boiled, soak them in a cold water bowl to cool down quickly.

Unpeel them, and then use a grater for both the beet and potato. The finer the grater the better will the ingredients combine.

Mix all the ingredients. Do not be gentle. They need to be very well incorporated with one another. Let sit for 10 minutes.

Use a ring form, or whatever other form you like to give them your preferred shape.

Start to heat the olive oil in a pan. Use medium heat. Add the beetroot patty and be patient while flipping once in a while until they get crispy. Fry slowly because olive oil loses many of its benefits under high heat.

(Note: Deep fry is not recommended, because they absorb too much oil that way. After they cool down they remain oily on the outside but very dry on the inside. If you’re meal prepping avoid deep fry. We want to have them soft on the inside for as long as possible)

At least crumble some feta cheese on top of the beets with dill chops, as well as whatever pickle you like.

Beet Patty Variations

Explore with the ingredients. Veggies and other herbs are always a good combination, and you may use other vegetables as well. Use pumpkin, zucchini, carrots, only potatoes, add chives, add different herbs, and spices too.

Gluten-free possibilities are also optional. Alternatively, use quinoa, cous cous, and other grains as well.

Wanna have some dairy in it? Ricotta cheese is what you will need.

Do you want to make a vegetarian burger patties recipe, but not pay attention to the measurements? After 2-3 times you won’t even need a recipe, but make sure you mix the veggies, herbs, and grain well enough to look like a dough.

How To Store Beetroot Culters

Beetroot chops are great for a make-ahead lunch, party, or meal prep for the week and it is also a very freezer-friendly option.

Use airtight containers if you’re planning to eat them within 3 days.

Use zip-lock bags to freeze your vegetable chops. It is safe to eat them for up to two months.

What To Serve With Beetroot Chops?

Beetroot Chops Mediterranean Style

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

Author: Nejona
Total Time: 30
Yield: 2-3 servings
Diet: Vegetarian

Print Recipe

Description

Beetroot chops put on a plate all the seasonal ingredients with vibrance and Mediterranean flavorfulness. Fried slowly under medium heat, the chops turn out crispy on the outside and soft on the inside.

Ingredients

Units

Beetroot, 1 large.
Potato – 1 small, makes 1/2 cups
Dill – Or use the herb you like. 1/2 cups
Bread crumbs – this is a must for the recipe. 1/2 cups
Egg – 1 small egg
Garlic – a tiny clove of garlic here.

Cook Mode Prevent your screen from going dark

Instructions

Make sure the ingredients are washed and cleaned. Cut both ends of the beetroot, because this way it boils quickly.
Bring to a boil the water. Add salt generously. Then, add the beetroot and the small potato.
In the meantime dice the dill and garlic. Crack the egg in the bowl and add the breadcrumbs.
Once the veggies are boiled, soak them in a cold water bowl to cool down quickly.
Unpeel them, and then use a grater for both the beet and potato. The finer the grater the better will the ingredients combine.
Mix all the ingredients. Do not be gentle. They need to be very well incorporated with one another. Let sit for 10 minutes.
Use a ring form, or whatever other form you like to give them your preferred shape.
Start to heat the olive oil in a pan. Use medium heat. Add the beetroot patty and be patient while flipping once in a while until they get crispy. Fry slowly because olive oil loses many of its benefits under high heat.

Notes

Deep fry is not recommended, because they absorb too much oil that way. After they cool down they remain oily but very dry on the inside. If you’re meal prepping avoid deep fry. We want to have them soft on the inside for as long as possible

Prep Time: 10 minutes
Cool Down Time: 10
Cook Time: 10 minutes
Cuisine: Mediterranean

Have you tried this recipe before? Leave us a comment and tell us how this recipe turned out for your family.

The post Beetroot Chops Mediterranean Style appeared first on Mealraculous.

Quick Mediterranean Breakfast Toast

Nejona — Tue, 14 Nov 2023 21:40:27 +0000

This Mediterranean breakfast toast is one of my favorite savory breakfast toast ideas. I kinda like it to be a breakfast bowl recipe, because I love to have vegetables for breakfast.

This is the first of the lots of healthy breakfast bowls you’ll see on the blog, and I’ll make sure to include the best veggies for breakfast that I prefer: spinach and tomatoes.

What about you? Are you a fan of veggies? Check out these recipes for some inspo:

Reasons To Try Making a Mediterranean Breakfast Toast

Great way to include raw spinach – Whenever there is a veggie that you want to eat, but it always tastes ‘meh’ to you, look for ways to incorporate it in a texture you find appealing.

Interesting texture – I do not like to eat leaves for breakfast. Nor do I like to always have my spinach in smoothies. On the other hand, soaking a crispy toasted slice of sourdough in a thick sauce excites me. Sometimes the same ingredients, combined in a different texture, change your approach to their taste.

No need to cook anything – No need to turn on the oven or a pan. You will only need a blender for the spinach and a regular toaster to toast your slice of bread.

Dried tomatoes in a bowl – Except for adding more color, sundried tomatoes add so much variation in both taste and texture. Besides, they are healthy and very much of a Mediterranean spirit. It’s all about the colors!

Diary-rich breakfast – but make it vegan! Instead of creme fraiche, feel free to use sour cream or any of your favorite vegan cheeses, scrambled.

Quick and easy – Cooking is not my favorite thing to do first thing in the morning, but I still want to eat something that wakes my senses up and makes me happy. This breakfast with vegetables did not disappoint at all!

Ingredients For This Mediterranean Savory Breakfast Bowl

Sourdough – a slice of sourdough is the perfect starter for your breakfast. Instead, use your favorite slice of bread.

Creme Fraiche – In love with the creaminess and richness it has. Whisk it in a separate bowl and feel free to add some more salt and black pepper. Instead, you can use sour cream or even Greek yogurt. Makes miracles!

Sundried tomato – If you make it by yourself, you most probably have it in a jar of olive oil. Alternatively, look for brands that sell sundried tomatoes in olive oil. You will need some tartness flavor in every savory Mediterranean breakfast.

Spinach – As I mentioned earlier, I don’t feel like eating spinach leaves first thing in the morning. But, I like the dried, earthy taste and love the nutrients obviously. So, I just put them in a blender and add half a cut of water. Blend until you get the creamy texture.

Olive oil – This is a must in savory breakfast bowls, and pretty much in every Mediterranean fish.

How To Make Mediterranean Breakfast Toast, Step By Step

Toast your favorite slice of bread, -here, sourdough, – make it hot and crispy.

As it toasts, whisk the creme with some salt, black pepper, zest, and a drizzle of lemon juice.

Blend the spinach with a little water until it gets as creamy as you want.

Assemble your breakfast bowl by putting a slice of bread on the edge of it, topping it with creme fraiche and 3-4 sundried tomatoes, and then pour in the spinach cream on the side of the bowl. At least, drizzle some olive oil.

How To Store Leftover Breakfast Toast

I highly doubt there will be any leftovers, but just in case there might be, you will want to cover your bowl with another place and put it in the fridge. It is safe to re-eat within 24 hours.

Prepare the spinach creme last minute because it loses color if it sits in the fridge for days.

Bottom line, make this toast last minute.

Mediterranean Breakfast Toast Variations

The possibilities are endless!

As a spread, you can experiment with pestos, like this parsley and walnut pesto, olive pesto, basil pesto etc. Red pepper hummus is also a great idea. Finely chopped herbs with Greek yogurt is a forever favorite.

With the vegetables, the fresher the more flavorful they are. However, roasted vegetables are a perfect solution to having a rich breakfast with vegetables. Even leftover roasted vegetables can make a perfect toast for the next breakfast!

Protein-rich? Add boiled eggs, leftover chicken, or salmon fillets. Mmm, yes, please!

Quick Mediterranean Breakfast Toast

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

Author: Nejona
Total Time: 5
Yield: 1-2
Diet: Vegetarian

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Description

This is a super healthy toast you can make on a fly by toasting a slice of sourdough until golden crispy, whisking some creme fraiche, and adding some sundried tomato tartness and spinach cream. Ready in 5 minutes and packed with flavorfulness!

Ingredients

Units

1 slice sourdough
2 tbsp creme fraiche
3–4 sundried tomato slices
1 cup spinach + 1/4 cup water
Olive oil, a drizzle

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Instructions

Toast your favorite slice of bread, -here, sourdough.
As it toasts, whisk the creme with some salt, black pepper, zest, and a drizzle of lemon juice.
Blend the spinach with a little water until it gets as creamy as you want.
Assemble your breakfast bowl by putting a slice of bread on the edge of it, topping it with creme fraiche and 3-4 sundried tomatoes, and then pour in the spinach cream on the side of the bowl. At least, drizzle some olive oil.

Prep Time: 5 minutes
Category: breakfast
Cuisine: Mediterranean

Did you like this Mediterranean breakfast toast as a vegetarian breakfast bowl idea? I know you are here because you’re a fan of easy Mediterranean diet recipes and you’re in the right place! Keep your eyes peeled for other breakfasts with vegetable recipes.

The post Quick Mediterranean Breakfast Toast appeared first on Mealraculous.

10 Minutes Creamy Pea Pasta With a Scoop Of Crème Fraîche

Nejona — Wed, 08 Nov 2023 00:19:41 +0000

Creamy pea pasta calls for a vibrant green smooth sauce with an earthy aroma of herbs and peas. In this green pea pasta recipe, we will try a pesto-consistent kind of green sauce. At the end, we will top it with a scoop of creme Fraiche (or sour cream for vegans) and Buon appetit!

Pasta and peas are such a good combo. They make a hearty dinner recipe with a burst of color and nutrition that both vegetarians and vegans will fall in love with. Green up your dinner up and lighten it with a spoonful of white creme fraiche.

To have a complete dinner, consider these side salads:

Reasons To Try Creamy Pea Pasta

Very little cooking is involved – it takes a max of 10 minutes to have this pasta with peas ready and go.

Very healthy – A veggie sauce for pasta is always a good idea for a quick and nutritious dinner, especially when this sauce is green. The greener the better!

Uses seasonal ingredients – There are so many combinations you can experiment with for pasta dishes with peas. Here peas are the base of the creamy green sauce for pasta, but there is also spinach, leeks, and shallot.

Quick and easy – This recipe is ideal for students; people who are out of home for a long time but also crave homemade recipes; busy moms with babies; grandparents who are tired of cooking, but have to feed an entire crowd; etc.

Ingredients For Pasta With Peas Recipe

Leeks, and shallot – do not worry too much about dicing here, because they will go in the blender. First, saute the shallot in butter and oil under medium heat. Add the leaks and saute again until leeks are tender.

Spinach – no need to cook them. Just make sure they are clean.

Peas – frozen or at room temperature.

Penne – boil al dente and save some pasta water.

Creme Fraiche – This would be the last scoop on top. Alternatively, you may use sour cream as a vegan option. Some pecorino cheese or Parmigiano Reggiano is also fantastic, but I shred them on every pasta recipe I eat at home. So, this time I used the creme and I LOVED how well it paired with this green sauce for pasta!

How To Make Creamy Pea Pasta

Bring a pot of water to boil and throw the pasta until al dente. Save a cup of pasta water to ensure the creaminess of the sauce.

Saute with butter and oil the shallot and leeks until they get tender. Don’t forget to add salt.

Get the leeks, peas, and fresh spinach to blend. Blitz until they get creamy, or at least in pesto consistency.

Transfer the green pea puree to the pan and simmer over medium heat. Add the black pepper and taste for saltiness.

Put in the pasta and mix gently until combined. Add more pasta water if necessary.

Transfer to your plate/bowl and add a spoonful of creme fraiche.

Tips On How to Make The Green Peas Creamy

Add pasta water. It thickens the sauce, and it works miracles.

Add olive oil (or whatever oil you will use) at the end. That too adds thickness and richness.

Add cream. If you add creme Fraiche to the sauce that will make it more creamy.

Storage Tips For Creamy Pea Pasta

It is safe to store the leftovers in an airtight container for up to 4 days.

Feel free to freeze the sauce, but not with the pasta, as this will affect the texture. Have the pasta ready last minute, and then you can use the frozen peas sauce.

FAQS About Creamy Pasta With Peas

How Do You Reheat Creamy Pasta?

First, let the pasta sit at room temperature for 10 minutes. Next, place it in a pan or skillet over low heat. Then, stir occasionally to prevent it from sticking, and distribute the heat evenly.

Can You Reheat Pasta With Milk?

Yes, you can reheat pasta with milk or water. Make sure you are not reheating in the microwave though. You need to stir occasionally in a pan in order to have an evenly heated pasta.

Can I Use Frozen Peas?

Yes, you can use frozen peas when peas are not in season. Make sure to cover them well with water before blending.

10 Minutes Creamy Pea Pasta With a Scoop Of Crème Fraîche

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

Author: Nejona
Total Time: 15
Yield: 4 servings
Diet: Vegetarian

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Description

Creamy and delicious, this easy pea pasta recipe is perfect for a quick weeknight dinner. Made with simple ingredients like pasta, peas, leeks, and spinach, this dish is sure to become a family favorite. Serve with a side salad for a complete meal.

Ingredients

Units

8 oz pasta
1 small shallot
1/4 cups leeks
1 1/2 cups peas
1 cup spinach
1 tbsp olive oil
1 tbsp butter
salt
black pepper
1 tbsp creme fraiche

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Instructions

Bring a pot of water to boil and throw the pasta until al dente. Save a cup of pasta water to ensure the creaminess of the sauce.
Saute with butter and oil the shallot and leeks until they get tender. Don’t forget to add salt.
Get the leeks, peas, and fresh spinach to blend. Blitz until they get creamy, or at least in pesto consistency.
Transfer the green pea puree into the pan and simmer under a medium heat. Add the black pepper and taste for saltiness.
Put in the pasta and mix gently until combined. Add more pasta water if necessary.
Transfer to your plate/bowl and add a spoonful of creme fraiche.

Prep Time: 5 minutes
Cook Time: 10
Category: dinner
Cuisine: Mediterranean

Are you going to give this recipe a try? It’s easier than it looks like. It’s wonderful how a bunch of greens can make such a wonder with whatever pasta you throw them in. I’m curious to know how it turned out, and which salad you chose to have it with.

The post 10 Minutes Creamy Pea Pasta With a Scoop Of Crème Fraîche appeared first on Mealraculous.

Beetroot Broccoli Salad With Blood Orange Segments

Nejona — Thu, 02 Nov 2023 23:56:30 +0000

Try beetroot and broccoli salad with segments of blood orange ASAP! The crunchiness of the vegetables pairs so well with the squishiness and sweetness of the fruit. It’s the healthiest fast food you can possibly make!

Beets and broccoli are the perfect marriage! I have always liked beets for salad. Having that earthy flavor makes it very easy to combine, especially for citrus fruit. This is the easiest of the beet salad recipes.

I love to experiment with salads. Looking for some inspo?

Reasons To Try Beetroot Broccoli Salad

Uses seasonal vegetables – Broccoli and beets are in season and there is no reason not to celebrate them!

Vegan – This is a vegan beet and broccoli salad. However, according to your preference, you can turn it into a vegetarian salad by adding several proteins.

Dairy Free – I was recently informed that cheese is an addiction. LOL. For anybody who, like me, is struggling to leave cheese out of the diet, this salad with be as whole as if there were cheese in it.

Nut-free – allergy friendly. That does not mean the salad does not taste any better with nuts, because it absolutely does! Toast, crash and spread them with your fingertips over the salad.

A great quick lunch option – Add some quinoa, an egg, and voila! You have your (takeaway) lunch ready.

As always, quick and easy to make – While it takes around half an hour for the ingredients to cook, the active minutes are only a few. And it’s great for large gatherings too, because the salad tastes just as good when it is cold.

Ingredients For Beetroot Broccoli Salad

Beets – 1 medium beet is enough for this salad. However, feel free to use more than one according to your preference.

Broccoli – I used 1 head of broccoli, only the florets. Use the stem and leaves for soup or bouillon.

Blood Orange – Don’t skip this ingredient for this recipe, because first it adds the most colors and second it makes an incredible vinaigrette. Cut the orange into segments to make it look like in the picture. Don’t know how the heck to cut it? I learned how to do it when I worked in a restaurant, but these instructions explain it very well too.

Beets and Broccoli Salad Step-By-Step

Start with the beets. Remove top and bottom, wash, salt, and a drizzle of olive oil. Wrap with aluminum foil. Let it roast for 15 minutes at 390F/ 200C.

Cut broccoli into florets. Add water to the bottom of the pan. Let it boil, add salt, and throw in the broccoli for 7 – 8 minutes. Alternatively, roast broccoli in a separate baking tray for 20 minutes until fork tender.

In a bowl cut very finely spring onions, scallions, or chives. Add salt and pepper and let it rest. Squeeze in half a blood orange. Taste. If you prefer it sweeter (or you’re cooking for friends) squeeze in more juice. Mix until combined into a thicker texture.

Add the beets and the finely chopped parsley. Then, add the broccoli. You will want to mix gently.

Once combined, transfer the salad into a shallow bowl. Add the segmented orange on top. Not only does it look very decorative, but it also gives the salad freshness and flavor.

What More Can You Add To Beets And Broccoli Salad?

You can’t eat anything without cheese? Say no more. Add some nice soft cubes of feta cheese and please don’t comment to tell me how delicious it was. LOL

Want to make it a takeaway lunch? Boil an egg. Toast some nuts/seeds and crush them on top. Beets and broccoli salad + a bowl of soup = “What-more-do-you-want?!”-lunch.

Say yes to sourdough! There is very much room to accompany this beautiful salad with a slice of sourdough.

Other grains? Use quinoa or rice.

How To Store This Beet Salad?

If you are planning ahead for the week, it is safe to use the salad for up to 2 days.

How To Serve This Broccoli and Beets Salad?

Best practice says this salad is best served warm. However, from my experience, it is still divine (and certainly healthy) when you eat it cold. So, both hot and cold are perfectly fine to eat.

FAQ About the Beetroot Broccoli Salad Recipe

What Mixes Well With Beets?

As beets have an earthy flavor, they are pretty easy to mix with fruit and vinegar.

How Do You Know When Beets Are Cooked?

You know the beets are cooked when you poke the fork in there and it’s tender. Also, when the beet is fully cooked the edges start to get slightly brown.

Do You Have To Peel The Beets Before Roasting?

No, you don’t have to peel the beets before roasting. All you need to do is wash and make sure to remove any dirt with a brush. The skin is edible.

Beetroot Broccoli Salad With Blood Orange Segments

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

Author: Nejona
Total Time: 30 minutes
Diet: Vegan

Print Recipe

Description

Try beets and broccoli salad with segments of blood orange ASAP! The crunchiness of the vegetables pairs so well with the squishiness and sweetness of the fruit. It’s the healthiest fast food you can possibly make!

Ingredients

1 large head of broccoli, florets
1 medium beetroot
1 blood orange

For the beetroot salad dressing:

2 tbsp green onions, finely chopped
2 tbsp parsley, finely chopped
3 tbsp olive oil
salt, a pinch
juice of 1/2 orange

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Instructions

Start from the beets. Remove top and bottom, wash, salt, and a drizzle of olive oil. Wrap with an aluminum foil. Let it roast for 15 minutes at 390F/ 200C.

Cut broccoli into florets. Add water to the bottom of a pan. Let it boil, add salt, and throw in the broccoli for 7 – 8 minutes. Alternatively, roast broccoli in a separate baking tray for 20 minutes until fork tender.

In a bowl cut very finely spring onions, scallions, or chives. Add salt and pepper and let it rest. Squeeze in half a blood orange. Taste. If you prefer it sweeter (or you’re cooking for friends) squeeze more juice. Mix until combined into a thicker texture.

Add the beets and the finely chopped parsley. Then, add the broccoli. You will want to mix gently.

Once combined, transfer the salad into the shallow bowl. Add the segmented orange on top. Not only does it look very decorative, but it also gives the salad freshness and flavor.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: salad; vegan

The post Beetroot Broccoli Salad With Blood Orange Segments appeared first on Mealraculous.

Turkish Red Cabbage Salad With Pomegranate Vinegar

Nejona — Sun, 29 Oct 2023 00:45:30 +0000

Turkish red cabbage salad is the easiest pickled red cabbage recipe. It is packed with uncountable nutrients, probiotics, and it is so easy to make. This quick pickled cabbage will enhance all the flavors of your lunch/dinner/gatherings.

If you have no idea what to do with red cabbage this recipe will be your saviour! Cabbage and vinegar do make a perfect combo and it’s so perfect if you love fast food too. Mediterranean purple cabbage salad is a must-have!

Don’t think of this salad as a regular side salad, such as beet and cucumber salad, marouli or alkaline salad. I mean, they’re delish! Don’t get me wrong.

But this pickled salad will add so much flavor to anything you grill, or roast, to every souvlaki, kebabs, tacos, and everything! Even if you use only the vinegar, it’s still amazing!

Reasons To Try Turkish Red Cabbage Salad

Very healthy – Seriously, I had no idea that pickled red cabbage had this many benefits. It helps me with digestion, but give this a read to get as surprised as I did!

No need for sugar – Marinated cabbage calls for a little sugar when massaged. However, the use of pomegranate vinegar will avoid those crystals.

Perfect for lazy or busy people – Whether you’re too busy or too lazy, show yourself some love by making the easiest and quickest picked red cabbage salad that can possibly exist, throw it in the refrigerator, and thank yourself every time you have this side dish.

Versatile – I’m not saying it’s a dessert LOL, but if you are a kebab lover, taco lover, bean stew, or whatever other stew lover, this quick pickled red cabbage will always be there for you!

Ingredients For Turkish Red Cabbage Salad

Red Cabbage – You’ll need 1 medium head of red cabbage.

Salt – Be generous with salt here, because it will help you a lot while massaging.

Pomegranate Vinegar – I know that out there everybody recommends lemon or red wine vinegar, BUT I got this recipe from my Turkish landlady in Istanbul. Trust me, I know what I’m doing!

How To Pickle Red Cabbage

Grab a medium red cabbage and remove the two outer leaves, those ones are the hardest too. Wash it, dry it with a paper towel, and divide it in two halves.

Cut the stem away and then place each of the sides to start slicing them. If you don’t have knife skills, use a mandoline. It’s worth it!

Place the thinly sliced red cabbage in a large bowl, add salt, and start to massage it. You will massage until the cabbage gets soft.

The marinated cabbage should sit for 30 minutes.

Transfer into a jar and don’t use the juice that is left at the end of the bowl.
Cover with pomegranate vinegar and add a tablespoon of olive oil on top to keep it moist.

Tips For The Best Turkish Red Cabbage Salad

Slice as thin as you possibly can. The thinner you slice the easier it will be for the red cabbage to absorb the ingredients and then pickle.

Do not skip the massaging. It is very important for the cabbage to be soft.

Let it sit for at least 30 minutes.

Alternatively, you can use lemon or another vinegar of your choice.

Storage Tips For Red Cabbage Pickled

Store the pickled red cabbage in a sterilized jar for up to a month in the fridge.

FAQS About Turkish Pickled Red Cabbage

How Do You Know If Pickled Has Gone Bad?

You can tell the pickles have gone bad when you see mold. If this is the case and it is visible, throw it away. Also, when the pickles have an unusual smell and they taste more sour than normal, then it is also a sign that the pickles have gone bad.

Can You Reuse Vinegar From Pickled Cabbage?

No, you can not reuse that vinegar for the same purpose. However, you can use that vinegar to “awaken” the flavors of a certain dish, such as a bean stew, potato salad, etc.

Turkish Red Cabbage Salad With Pomegranate Vinegar

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

Author: Nejona
Total Time: 45
Diet: Vegan

Print Recipe

Description

Ingredients

1 medium red cabbage

2 tbsp salt (Celtic salt best to use)

Pomegranate vinegar, enough to cover the cabbages in the jar you are using.

2 tbsp olive oil

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Instructions

Grab a medium red cabbage and remove the two outer leaves, those ones are the hardest too. Wash it, dry it with a paper towel, and divide it in two halves.

Cut the stem away and then place each of the sides to start slicing them. If you don’t have knife skills, use a mandoline. It’s worth it!

Place the thinly sliced red cabbage in a large bowl, add salt, and start to massage it. You will massage until the cabbage gets soft.

The marinated cabbage should sit for 30 minutes.

Transfer into a jar and don’t use the juice that is left at the end of the bowl.

Cover with pomegranate vinegar and add a tablespoon of olive oil on top to keep it moist.

Prep Time: 10
Cook Time: 30
Category: salad; vegan
Cuisine: Mediterranean

The post Turkish Red Cabbage Salad With Pomegranate Vinegar appeared first on Mealraculous.