© 2020 Tulia
A big part of the Mediterranean lifestyle is delicious, whole foods. And sharing that good food, of course!
Our Mediterranean Supersnacks don't only make perfect snacks on-the-go, but also fantastic cooking companions.
So as we're always looking for creative ways to connect with those we cherish most, especially these days where most of us are stuck at home. Check out the list below for the top creative meals to make with your loved ones this holiday season!
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Recipe Type: Main, Vegan
Cuisine: Middle Eastern
Sauce
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1. Place all ingredients into the bowl of a food processor and pulse until smooth. Add all ice cream ingredients to a blender or food processor and process until smooth. Season to taste.
2. Transfer the dip to an airtight container and refrigerate until ready to serve. Will keep in the refrigerator for up to 3 days.
1. Preheat the oven to 350°F/180°C/ Gas Mark 4. Lightly grease a large baking sheet and set aside.
2. Heat the olive oil in a large skillet and sauté pumpkin and apple until all moisture has evaporated. Stir in the Tulia Apple Cinnamon Supersnack, ground cinnamon and lemon zest. The mixture should hold its shape, so if necessary, continue cooking for a few minutes. 3. Unfold the phyllo sheets and take out 3 sheets. Wrap the remaining sheets to prevent them from drying. Brush the 3 sheets with olive oil and stack them on top of each other. Scatter 1/6th of the pumpkin mixture along the long side, sprinkle with 1 tablespoon walnuts, and roll up, then make into a tight coil; transfer to the prepared sheet.
4. Repeat the process with the remaining phyllo sheets and filling. Brush the pies with olive oil and bake for about 18 to 20 minutes, or until golden brown.
5. Mix Mama Tulia Apple Cinnamon Spread with the water and drizzle over the pies before serving.
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1. Lightly grease a 9 1/2-inch pie dish and line with parchment paper; set aside.
2. Add all crust ingredients to a food processor with the dough blade attached and pulse until a dough is formed. If too soft, add a little flour. Do not over process.
3. Press the dough onto the bottom and up the sides of the prepared dish and place in the freezer for 10 minutes.
4. Combine cherry juice, Tulia Apple Cinnamon Supersnack, and cornstarch in a saucepan and bring to a boil over a medium heat. Cook, stirring, until thickened, about 3 minutes. Add the cherries and cook for about 2-3 minutes, until cherries begin to soften. Set aside to cool to a room temperature, then refrigerate until needed.
5. Heat the oven to 350°F/177°C/ Gas Mark 4.
6. Cover the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for about 15 minutes, remove the paper and weights, then bake for another 10 to 15 minutes or until golden. Let the crust cool to a room temperature, then gently transfer onto a serving plate.
7. Spread the filling over the cooled crust and scatter the almonds on top before serving.
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1. Heat the oven to 400°F/200°C/Gas 6. Line a baking sheet with silicon baking mat or parchment paper (or lightly spray cast iron pancake pan with olive oil cooking spray). Set aside.
2. Place all syrup ingredient in a blender and blend until smooth, adding a little water to adjust consistency if necessary.
3. Whisk all pancake ingredients in a large bowl to a pancake batter consistency. If too thin, add a little flour and if too thick, add some plant milk.
4. Using a 1/4 cup measuring cup drop rounds of batter onto the prepared sheet and bake until the pancakes are golden brown, turning once (about 7 minutes). Repeat with any unused batter. Alternatively, cook the pancakes on a griddle.
5. Serve the pancakes with the syrup.
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1. In a large saucepan, heat the oil over medium heat and add the leeks; sauté until tender, about 4 to 5 minutes.
2. Add the pumpkin, potato, radicchio, and broth, reduce the heat to medium low and cook for about 15 minutes, or until tender. Add the radicchio and apple and continue cooking for about 10 minutes, until all vegetables are fully cooked.
3. If you wish, reserve a few pumpkin pieces for garnishing and carefully transfer the soup to a blender. Blend until smooth (you may have to do this in batches), return to the saucepan and bring to a boil.
4. In a small bowl, whisk together tahini, Tulia Apple Cinnamon Supersnack, and balsamic vinegar and stir into the soup. Cook for a couple of minutes until thickened. Stir in the nutritional yeast and nutmeg and season to taste.
5. Ladle the soup into serving bowls, garnish with pistachios and pomegranate seeds, if using, and serve.
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