Rylee - Turkish Cookbook:101 Healthy Vegan Turkish Recipes

101 Healthy Vegan Turkish Recipes Copyright 2014 by Bryan Rylee. All rights reserved. No part of this book May be used or reproduced in any matter Whatsoever without permission in writing from The author except in the case of brief quotations Embodied in critical articles or review. Disclaimer : The information presented in this book represents the views of the publisher as of the date of publication. The publisher reserves the rights to alter update their opinions based on new conditions. This report is for informational purposes only.

The author and the publisher do not accept any responsibilities for any liabilities resulting from the use of this information. While every attempt has been made to verify the information provided here, the author and the publisher cannot assume any responsibility for errors, inaccuracies or omissions. Any similarities with people or facts are unintentional. A free gift : Quick Guide To Turkish Spices And Herbs Is waiting for you at the end. Dont forget to get your free gift! Introduction: Its impossible to separate the history of the Turkish cuisine from the history of Turkey itself and its people. It is well known the fact that Turkish do not give up on their traditional foods easily and for that reason we get to enjoy all these amazing foods easily the Turkish people have taken care of their heritage and have passed the recipes from generation to generation so that they survive in time, regardless of what those times bring.

In addition to this, Turks are fairly conservative with their foods and they follow strict customs and habits when it comes to their food. But it shouldnt surprise us that the Turkish cuisine is one of the greatest in the world. After all, Turkey is positioned in the Mediterranean area and it has fertile grounds which allow people to grow vegetables and herbs. In addition to that, Turkey has always been positioned in an area where it could easily gain control of most of the trade routes so it had easy access to spices, herbs and ingredients that werent available elsewhere. Such advantages helped develop a long lasting and influential cuisine. There is a belief in Turkey that food is a symbol and it often established the social order.

Turks were extremely protective with their territory in the past, but there were moments when they got together regardless of beliefs and those moments were banquets and feasts where large amounts of foods were prepared and everyone had a well-established roll in order to make this happen. Large families often held feasts as a way of saying not only that they are rich, but also of stating that they are friendly and welcome people into their home. Giving food to your guests was a sign of good people and those who shared their food with their guests were praised as important members of the society. The Turkish cuisine seems to be based on a few ingredients that keep showing up in Turkish recipes and one of these ingredients is wheat, although sometimes it is replaced with barley, rice or millet. Wheat has been part of this cuisine for centuries and it still represents one of the most consumed food in Turkey, either in the form of bread, flat bread, pilaf or desserts. Vegetables were also a great part of the Turkish cuisine, although some of them were introduced in Turkey quite late, such as the eggplant.

Turks adopted the eggplant and made it shine through dishes like Imam Baialdi. Apart from the eggplant, in terms of vegetables, the Turkish cuisine is similar to the Mediterranean cuisine and it relies a lot on fresh vegetables and plenty of herbs: tomatoes, bell peppers, zucchinis, olives, parsley and cilantro. Another ingredients and foods specific to the Turkish cuisines are dried fruits and nuts which were introduced by the Persians. In return, Turks thought them how to cook wheat. By 1200, as the Turkish empire moved westward into Anatolia, they encountered chickpeas, figs, olive oil and an abundance of seafood. We can say that the Turkish cuisine fully developed its characteristics in the mid 1400s when Turkish staples were developed: stuffed vegetables and salad, wrapped vegetables and rolls, thin sheets of dough and the use of spices in desserts.

Appetizers Spiced Glazed Pecans These spiced glazed pecans are what Turkish call meze or some sort of appetizer. They are spicy and you can chew them before a meal to boost your digestion. Time: 35 minutes Servings: 6-8 Ingredients: 1 pound pecan halves 2 tablespoons water 1 tablespoon ground flax seeds 1 teaspoon salt 2 tablespoons agave syrup 1 teaspoon cinnamon powder teaspoon ground cardamom teaspoon ground star anise teaspoon chili powder Directions: 1. Mix the flax seeds, water, agave syrup and spices in a bowl.2. Add the pecan halves and toss them around until well coated.3. Spread the pecans on a baking sheet lined with parchment paper and cook in the preheated oven at 400F for 20 minutes.4.

Serve the glazed pecans chilled. Tofu Stuffed Jalapenos Although traditionally made with cheese, these tofu stuffed jalapenos or green peppers still taste amazing. The spicy aroma infuses the tofu and they complement each other perfectly. Time: 40 minutes Servings: 8 Ingredients: 8 jalapenos or green peppers 8 oz. creamy tofu 1 tablespoon chopped chives teaspoon cumin powder 2 garlic cloves, minced Directions: 1. Cut the top of each pepper and carefully remove the seeds.2.

Mix the tofu, chives, cumin powder and garlic in a food processor and pulse until smooth.3. Spoon the filling into each pepper and secure the opening with a toothpick if needed.4. Heat a grill pan over medium to high flame and place the peppers on the grill.5. Cook the peppers on both sides until browned and serve them preferably warm. Red Pepper Walnut Dip Muhammara Roasted red bell peppers and walnuts come together into a rich, creamy and delicious dip that tastes great with simple bread or vegetable stick. Time: 20 minutes Servings: 4 Ingredients: 6 roasted red bell peppers, drained 1/4 cup breadcrumbs 1/4 cup walnuts 2 garlic cloves 1 tablespoon lemon juice 1 teaspoon honey 1/4 teaspoon cumin powder 1/4 teaspoon red pepper flakes 1 pinch salt Directions: 1.

Combine all the ingredients in a blender and pulse until smooth.2. Spoon the dip in a bowl and serve it with pita bread or seed crackers. Tofu Stuffed Jalapenos Nothing compares to a spicy, fragrant stuffed jalapenos when it comes to waking up your taste buds! Time: 40 minutes Servings: 6 Ingredients: 12 jalapenos 8 oz. silken tofu 2 green onions, chopped 1 garlic clove, minced 1 teaspoon turmeric powder Salt and pepper to taste 1 tablespoons chopped parsley Directions: 1. Puree the silken tofu in a bowl. Stir in the green onions, garlic, turmeric, parsley, salt and pepper.2.

Cut the top of each pepper and carefully remove the seeds.3. Stuff each jalapeno with the tofu mixture and place them on a baking tray lined with parchment paper.4. Cook in the preheated oven at 350F for 20 minutes.5. Serve the jalapenos warm or chilled. Roasted Jalapenos with Sauce Although spicy, these roasted jalapenos are amazing as appetizers, next to tofu bits, hummus or even a tofu steak. They truly are delicious! Time: 2 hours Servings: 4-6 Ingredients: 1 pound jalapeno peppers, washed 1/4 cup apple cider vinegar 1/4 cup balsamic vinegar 1 teaspoon salt 1 teaspoon honey 4 garlic cloves, crushed 1/2 cup water 1/4 cup olive oil Directions: 1.

Heat your oven to 400F then place the jalapenos on a baking tray.2. Cook in the preheated oven for 15 minutes then flip them over and cook 15 additional minutes.3. Transfer the jalapenos in a bowl and add the remaining ingredients.4. Let them marinate for 30 minutes at least before serving. Mediterranean Olives With this recipe you can make your own marinated olives at home. And you can customize the recipe any way you like! Time: 15 minutes Servings: 6-8 Ingredients: 1 pound uncured black, green and Kalamata olives 1/2 cup sea salt 1/2 cup olive oil Directions: 1.