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Tag Archives | Vegetarian

Black eyed Bean Salad with Walnuts, Pomegranates; Borulce Salatasi

Black eyed beans salad with grated carrots, turnips, walnuts and pomegranate seeds - Borulce Salatasi

Black eyed beans salad with grated carrots, turnips, walnuts and pomegranate seeds; also gluten-free – Borulce Salatasi

So good to be back to blogging and sharing recipes with you all after quite a long while, with this refreshing, wholesome  and also gluten – free Black eyed Beans Salad, a recent hit in our home.

Our feast of Turkish food from my Online Turkish Cookery Course

Our feast of Turkish food from my Online Turkish Cookery Course

I had a busy but exciting start of the year with the launch of my online Turkish cookery course (a wonderful introduction to Turkish cuisine with 4 classic Turkish recipe demonstrations; a course you can do at your own time and watch unlimited times, with a special offer at the moment. Here’s a free preview of the course)

Making the smoked eggplant puree for the Ali Nazik Kebab at my Turkish cookery class in Austin.

Making the smoked eggplant puree for the Ali Nazik Kebab at my Turkish cookery class in Austin.

Another highlight of February was teaching a wonderful series of Turkish cookery classes in the US with the Central Market Cooking Schools in Austin, San Antonio and Houston. I was really touched and delighted to see the growing interest for Turkish cuisine and meet amazing Turkish food lovers, always a treat. My next stop is Amman, Jordan in March to teach a 5 day Turkish cookery workshop and a Turkish cookery class in May in England – greatly look forward to them all.

The black-eyed pea or black-eyed bean, or borulce; makes a wholesome, delicious salad

The black-eyed pea or black-eyed bean, or borulce; makes a wholesome, delicious salad

But now I am delighted to share this delicious, refreshing and wholesome salad we’ve been enjoying recently, featuring black eyed beans or borulce, as in Turkish. The black-eyed pea or black-eyed bean, or borulce is a legume, a subspecies of the cowpea. They are also known as the California Blackeye. They also have many health benefits; black eye beans are packed with fiber, protein, potassium and low in fat. Many good reasons to incorporate them in our diet.

Delicious and healthy black eyed beans salad with walnuts and pomegranates

Delicious and healthy black eyed beans salad with walnuts and pomegranates

This black eyed beans salad is a wholesome, refreshing and vibrant salad with plenty of zing. Grated carrots and bell peppers bring wonderful natural sweetness and work well with radishes, onions and crunchy walnuts. I love the tangy pomegranates molasses & olive oil in the dressing (you can make your own pomegranate molasses with my recipe here); all these flavor the black eyed beans beautifully. You can also add pomegranate seeds as I did in this salad; they add a great texture and taste.

I hope you enjoy substantial, delicious salad; Afiyet Olsun,

Ozlem

5.0 from 1 reviews
Black eyed Bean Salad with Walnuts, Pomegranate; Borulce Salatasi
 
This black eyed beans salad, Borulce Salatasi, is a wholesome, refreshing and vibrant salad with plenty of zing. Grated carrots and bell peppers bring wonderful natural sweetness and work well with radishes, onions and crunchy walnuts. Pomegranate seeds and pomegranate molasses bring a tangy, refreshing flavor.
Author:
Recipe type: Healthy Turkish Salads with black eyed beans
Cuisine: Turkish Cuisine
Serves: 4
Ingredients
  • 175gr / 6 oz. / 1 cup dried black eyed beans
  • 1 medium carrot, grated
  • 2 red bell peppers, chopped coarsely
  • ½ red onion, chopped finely
  • 2 spring (green) onions, chopped finely
  • 5 small radishes; quartered and sliced
  • ½ cup / 3 oz. / 90 gr pomegranate seeds
  • 40 gr/ 1.5 oz. / ⅓ cup chopped walnuts
  • Handful of flat leaf parsley, coarsely chopped
  • Juice of ½ lemon
  • 30 ml/ 2 tbsp. extra virgin olive oil
  • 10 ml/ 2 tsp. pomegranate molasses – optional-
  • Sea Salt and freshly ground black pepper to taste
Instructions
  1. Soak the dried black eyed beans overnight in plenty of cold water.
  2. Next day, drain, rinse and put the beans into a pan and cover with water. Bring to the boil and simmer for 35 - 40 minutes. Drain and rinse the cooked beans in cold water to refresh and retain their texture.
  3. Stir in the chopped onions and green (spring) onions in a large bowl and add ½ tsp sea salt. Work the salt into the onions with your hands; this will soften the onions and make them more palatable in the salad.
  4. Stir in the rest of chopped vegetables to the bowl and mix well.
  5. Add the cooked black eyed beans, pomegranate seeds and chopped walnuts to the bowl, combine well.
  6. Pour in the extra virgin olive oil, lemon juice and pomegranate molasses over the salad, give a good mix.
  7. Check the seasoning and add more salt if required and season with freshly ground black pepper.
  8. Stir in the chopped parsley and combine all gently. Afiyet Olsun!

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Baked Zucchini, Pepper, Onion, Garlic in Tomato Sauce; Firin Sebze

Baked zucchini (courgette), peppers, onion and garlic in tomato sauce - Firin Sebze

Baked zucchini (courgette), peppers, onion and garlic in tomato sauce – Firin Sebze

This baked vegetables in tomato sauce with olive oil, Firin Sebze, is a delicious, easy and healthy vegetarian course that we turn to often. Beauty of this dish is that you can use whatever vegetables you have in hand; zucchini (courgettes), peppers, onions, peas, carrots, beetroots, aubergines, beans, potatoes especially work well. In Turkish cuisine, we use tomato based sauces a lot in our casseroles, stews and baked dishes; you can use juicy, ripe tomatoes when they are in season. If you can’t get hold of ripe tomatoes, a good quality canned chopped tomatoes also work very well.

For a more substantial vegetarian course, you can add cooked chickpeas to the vegetable mixture here and bake all together. It is a delicious and gluten-free vegetarian course that complements any grills and pasta beautifully; you can also serve this vegetable bake as part of a mezze spread.

You can prepare this dish ahead of time and keep in the fridge or freezer. If left in fridge, reheat at the preheated oven at 200 C / 400 F for 15 – 20 minutes. If kept in freezer, reheat at the same temperature for about 30 minutes.

Baked vegetables with olive oil in tomato sauce; easy, healthy and gluten-free

Baked vegetables with olive oil in tomato sauce; easy, healthy and gluten-free

I hope this delicious baked vegetables with olive oil inspires for easy, healthy, delicious home cooked meals for you all.

I love wholesome, delicious Turkish cuisine; it is based on seasonal produce and offers a lot of options for vegetarian and vegan diets too. Over 90 authentic Turkish recipes are included at my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland. Signed copies are now 25 % off via GBPublishing at this link, and delivered worldwide including the US.

Afiyet Olsun,

Ozlem

5.0 from 7 reviews
Baked Zucchini, Pepper, Onion, Garlic in Tomato Sauce; Firin Sebze
 
This baked vegetables in tomato sauce with olive oil, Firin Sebze, is a delicious, easy and healthy vegetarian course that we turn to often. Beauty of this dish is that you can use whatever vegetables you have in hand. You can also prepare this gluten-free dish ahead of time and serve as part of mezze spread, or as a side to pasta and grills- Afiyet Olsun!
Author:
Recipe type: Baked vegetables in olive oil with tomato sauce; easy, delicious and gluten-free
Cuisine: Turkish Cuisine
Serves: 4
Ingredients
  • 3 medium zucchini (courgettes), quartered and sliced (about ½ cm, 0.20”)
  • 1 medium onion, finely chopped
  • 3 garlic cloves, finely chopped
  • Red, green and yellow bell peppers (or pointy peppers), deseeded and sliced in small chunks
  • 4 ripe tomatoes cut in small chunks or 1 can of 400 gr/14 oz. canned chopped tomatoes
  • 10 ml/ 2 tbsp. olive oil
  • 8 fl oz. / 1 cup water
  • 10 ml / 2 tsp. oregano
  • Sea salt and ground black pepper to your taste
Instructions
  1. Pre-heat oven to 200 C / 400 F
  2. Combine sliced zucchini (courgettes), peppers, onions and garlic on a baking tray.
  3. Pour in the olive oil and mix with the vegetables well.
  4. Stir in the chopped tomatoes or canned chopped tomatoes, combine well.
  5. Pour in the water.
  6. Stir in the oregano and season with salt and freshly ground black pepper. Combine well.
  7. Bake in the preheated oven (200 C/ 400 F), uncovered for 20 minutes.
  8. After 20 minutes, give the vegetables a good mix and bake for a further 20 minutes, until they start to chargrill at edges.
  9. Serve hot as part of a mezze spread or as a side to pasta and grills.
Notes
For a more substantial vegetarian course, you can add cooked chickpeas to the vegetable mixture here and bake all together. It is a delicious and gluten-free vegetarian course that complements any grills and pasta beautifully; you can also serve this vegetable bake as part of a mezze spread.
 

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Potato, red onion, pepper and olive bake with cumin and chili flakes

Baked potatoes, peppers, red onion and olives with cumin and red pepper flakes

Baked potatoes, peppers, red onion and olives with cumin and  red pepper flakes

Merhaba to you all; this week, I would like to share this favorite easy, delicious all in one vegetarian course – Spiced potatoes, onions, pepper and olives baked in olive oil. Touch of warm, pungent cumin and spicy Turkish red pepper flakes add a lot of flavor to the vegetables here, especially to the humble potato, transforming their taste to a new level. The sweetness of peppers and red onions also give a lovely contrast to juicy, salty olives and complement one another really well. As always, it is all about using a few good, seasonal ingredients and you have a delicious, wholesome dish in hand in less than 1 hour.

Combine the spices and the seasoning with the vegetables and olives, giving them a good mix, before baking

Combine the spices and the seasoning with the vegetables and olives, giving them a good mix, before baking

You can serve this comforting, gluten-free course as a side to grills or as part of a mezze spread. It can be also be a delicious, light main course on its own with the Cacik dip of cucumber, yoghurt with dried mint and some crusty bread aside. You can also bake this dish ahead of time and give it a gentle reheat in the oven just before serving. Try to get good quality olives; Turkish, Italian, Spanish or Greek Kalamata olives all work well and really make a difference.

Turkish cuisine is healthy, delicious and packed full of easy, wholesome vegetarian options like this recipe. I am passionate about my homeland’s scrumptious Turkish cuisine; over 90 authentic Turkish recipes are included at my Gourmand award winner cookery book, Ozlem’s Turkish Table, Recipes from My Homeland. Signed copies are available at this link and delivered worldwide.

Afiyet Olsun,

Ozlem

5.0 from 1 reviews
Potato, red onion, pepper and olive bake with cumin and chili flakes
 
Hope you enjoy this delicious all in one vegetarian course - Spiced potatoes, onions, pepper and olives baked in olive oil. Touch of warm, pungent cumin and spicy red pepper flakes add a lot of flavor to the vegetables here, especially to the humble potato, transforming their taste to a new level. You can serve this lovely, gluten-free course as a side to grills or as part of a mezze spread.
Author:
Recipe type: Vegetables baked in olive oil with spices
Cuisine: Turkish Cuisine
Serves: 6
Ingredients
  • 1kg / 2.2 lb. medium potatoes, quartered
  • 2 medium red onions, cut in half and thinly sliced
  • 2 red bell pepper (or pointy pepper), deseeded, quartered and thinly sliced
  • 12- 14 good quality black olives, pitted and halved
  • 15 ml/ 3 tsp. ground cumin
  • 10 ml / 2 tsp. Turkish red pepper flakes or chili flakes (you can use more for a spicier taste)
  • 30 ml / 2 tbsp. olive oil
  • Salt and ground black pepper to taste
Instructions
  1. Preheat the oven to 200 C/ 400 F
  2. Put the quartered potatoes in a large enough pan with plenty of cold water.
  3. Parboil or partially cook the potatoes for 10 minutes. Drain and set aside.
  4. Heat the olive oil in a pan and stir in the sliced red onions and peppers. Sautee for 5 minutes, until they start to soften up, turn the heat off.
  5. Grease the baking tray with a good drizzle (about 2 tbsp.) of olive oil. Combine the parboiled potatoes, sautéed red onions, peppers and the pitted black olives in the tray. Include any remaining olive oil in the pan of the sautéed red onions and peppers to the baking tray.
  6. Stir in the ground cumin and red pepper flakes over the vegetables. Season with salt and ground black pepper.
  7. Using your hands, combine the spices and the seasoning with the vegetables and olives, giving them a good mix.
  8. Bake for 35 minutes at 200 C/ 400 F and serve hot.

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