My Persian pickled vegetables, also known as Torshi, are one of my favourite ways to bring my family’s culture to any occasion. A lot of people in the UK enjoy pickles or pickled onions on their charcuterie boards, yet I find my Persian pickled vegetables to be just as popular!

A Little Bit About Persian Pickled Vegetables

If you’ve never heard of Torshi, then you’re about to discover the perfect side dish for all occasions! In many cultures, you will find some variety of Torshi, but I personally take my inspiration from Persian recipes.

In almost every culture blessed by the sour kick of Torshi, families pickle their veggies around autumn. This stems from the tradition of preserving freshly harvested vegetables to enjoy throughout the winter.

Don’t be put off by the sour flavours, either! Torshi is the sort of sour flavour I definitely find myself craving! The word Torshi even comes from the Persian word Torsh, meaning sour with the shoor part meaning salty or the recipe uses a lot of salt.

One of my favourite things about dishes like Torshi is how so many countries have adopted their own version, each slightly different, and it’s this sharing of cultures that makes cooking so powerful. Through our tastebuds, we can cover continents even if we remain in our own kitchens. I have always found sharing food between family and friends has the ability to bring people together more than anything in the world.

My Favourite Dishes to Pair with Shoor

Honestly, I would pair pretty much every meal with Torshi! I find the salty sourness really helps cleanse my palate alongside the main meal and even increases my appetite.

Traditionally, Torshi is eaten with things like stews, yet I find myself adding it to cheese and crackers, sandwiches, BBQ side dishes, and even pasta. I keep Torshi amongst some of my favourite side dishes like, yoghurts, Persian cucumber yoghurt, spinach borani, pickles, pickled cabbages or even different varieties of Torshi!

It’s such a great way to bring another flavour profile to your table without putting in tonnes of effort, especially if you always keep a jar or two handy!

The Ingredients for Shoor

It doesn’t take many ingredients to make a really tasty Torshi your family will love:

Cauliflower: I tend to use cauliflower because it soaks up the flavours of the brine without losing any of its texture.

Carrots: The naturally sweet flavours of the carrots bring an almost sweet and sour vibe to the Torshi that is simply addictive!

Chillies: Pick a variety with a heat level you know you’ll enjoy. There’s no use creating a delicious brine for your pickled veggies if your mouth is too on fire to taste anything!

White Vinegar: Persian Torshi is actually the Torshi with the highest amount of vinegar in the recipe. Other cultures might use more salt or other ingredients for a slightly different take on a classic.

Step by Step:

1. Start by washing all the vegetables thoroughly—no one likes any insect friends sneaking into their snacks! Next, chop the celery, carrots, and cucumbers into bite-sized pieces or slices.
2. You can then start to separate the cauliflower into small florets (my daughter calls them tiny trees!) and peel the garlic cloves until your kitchen repels even the most determined vampire.
3. Sterilize 2-3 jars by giving them a quick boil. Once squeaky clean, let them dry completely. Don’t be tempted to use a teatowel as that can introduce all kinds of nasty bacteria which will spoil your pickles!
4. In a large pot, bring 8 cups of water to a boil and stir in the salt until it dissolves. Afterwards, remove the pot from heat and let the brine cool until it’s warm but not piping hot. You should be able to dip your finger in without any discomfort. This step gives your veggies a super satisfying crunch.
5. Start packing your jars with layers of cauliflower, carrots, celery, and cucumbers. Toss in 2 garlic cloves, 1-2 chillies, and 2-3 branches of fresh dill for that extra punch. Then, continue packing tightly—think of it like Tetris, but tastier.
6. Pour 3/4 cup of vinegar over the veggies into each jar. It’s the magic touch that’ll have these vegetables singing.
7. Once the brine has cooled slightly, (shouldn’t feel hot when a finger is dipped) pour it into the jars until the vegetables are completely submerged, leaving a bit of room at the top. We don’t want a pickle flood.
8. Seal the jars tightly and store them in a cool, dark place. Leave them to pickle for at least two weeks, though the longer you wait, the more flavourful they’ll become.
9. Once your Torshi is pickled to perfection, pop the jars in the fridge to maintain that delightful crunch. Serve alongside your favourite Persian dishes—or with just about anything, really!

Enjoy your Torshi, and remember, the longer it sits, the better it gets!

Frequently Asked Questions

1. Can I use different vegetables in the Torshi Shoor?

Yes, you can definitely use different vegetables in your Torshi! The beauty of this recipe is its flexibility, so feel free to mix and match with what you have on hand. Vegetables like peppers, green beans, radishes, cabbage, or even turnips work beautifully in pickles. Just make sure they’re cut into similar-sized pieces for even pickling. You can experiment with different veggie combinations to suit your taste—it’s all about finding the perfect pickle balance!

2. How long does the Torshi Shoor keep for?

Torshi can keep for up to 1 year or even longer if stored properly in a cool, dark place. The flavour will continue to develop over time, making it even tastier the longer it sits. Once you’ve opened a jar, it’s best to refrigerate it to maintain the freshness and crunch of the vegetables. In the fridge, an opened jar of Torshi can last for several weeks to a couple of months, as long as the vegetables remain submerged in the brine.

3. Can I use different herbs?

Absolutely! You can experiment with different herbs in your Torshi to suit your taste. While fresh dill is a classic choice, other herbs like fresh mint, coriander, parsley, or even thyme can add unique flavours to your pickled vegetables. Just be mindful that stronger herbs, like rosemary or thyme, can be quite potent, so use them sparingly. Mixing herbs can create a more complex flavour profile, so feel free to get creative with your herb selection!

For other tastes of faraway lands or simple savoury snacks, visit my appetisers and snacks page!

If you give my Persian pickled vegetables a try, don’t forget to leave a comment or review on the page! I’m always here to help with any questions you have along the way, and I love hearing your feedback.

Feel free to tag me on Pinterest or Instagram so I can check out your creations—it truly makes my day! Seeing you recreate my recipes inspires me to keep sharing more delicious dishes for you and your loved ones.

Here is always the best place to reach me, and I always enjoy hearing from you!

Love, Nelly

More Delicious Appetisers

• Tameya: Authentic Egyptian Falafel
• Classic Tomato Salsa (Costco Copycat)
• Classic Nachos with Homemade Cheese Sauce
• Authentic Turkish Lentil Soup
• Borani Esfenaj – Persian Spinach Yoghurt Dip

The post Torshi Shoor, the Perfect Persian Pickled Vegetables appeared first on PEANUTSWIRLS.

What Makes Tameya Different from Traditional Falafel?

Lighter, fluffier on the inside, and with a crisper outside thanks to a generous coating of sesame seeds, Tameya is an Egyptian twist on the Middle Eastern street food classic.

Whereas Falafel is traditionally made from chickpeas, our nuanced aunties use the humble fava bean in their traditional Egyptian Falafel recipe. The result is an unmistakably flavourful falafel bursting with fresh herbs such as parsley and coriander.

Served in a pillowy-soft wrap of warm pita bread, with a drizzle of tahini sauce, Taameya is synonymous with a warm snack or meal anytime.

Origins of Tameya in Egyptian Cuisine

Tameya, the Egyptian iteration of Falafel, has a long history in the Middle East. However, the term ‘falafel’ is a specific Palestinian slang for the various versions of deep-fried balls or patties made from ground chickpeas, broad beans, or both.

Therefore, peeled split Fava beans (broad beans) became the predominant ingredient of Tamiya, making it distinctive among the other varieties of Egyptian Falafel around the region.

Traditionally, it has been served as one of Egypt’s breakfast staples for hundreds of year. Yet at the same time as a snack or light meal, elsewhere in the Middle East. Using fava beans instead of chickpeas alongside the use of fresh herbs, gives Tameya a unique taste, texture, and its distinctive bright green colour.

Key Differences: Fava Beans vs. Chickpeas

While its chickpea-based counterpart is more densely packed and features a more pronounced, nutty flavour. Tameya is usually lighter, fluffier inside, and has a thin, delicate, crusty exterior.

Chickpea-based Falafel also tends to have a more robust, earthy aroma, whereas fava beans give the dish a bright, herby character. Fresh herbs like cilantro, parsley, and dill are typically added to Tameya to enhance flavour and the colour.

The unique flavour and texture of Tameya comes from the fact that the patties are spiced with cumin, coriander, and garlic. Frying seals the outside for a crispy shell and leaves the outer layer of beans lightly stewed on the inside, soft and moist.

The Secret to Authentic Tamiya: Fava Beans and Herbs

Who would have thought that dried fava beans could be the start of something so incredibly delicious and wholesome?

The secret here is using green and golden onions, which really enhances the flavour. However, be careful, as too much onion can make the mixture more moist than it needs to be, making the shaping of the Tamiya harder.

How to make Tameya: Authentic Egyptian Falafel

Ingredients:

• 450 grams of dried fava beans
• 80 grams of green onions
• One small yellow onion, chopped
• Six cloves garlic, minced
• 30 grams fresh parsley, chopped
• 30 grams fresh cilantro, chopped
• 20 grams fresh dill, chopped
• Two teaspoons of ground coriander
• Two teaspoons of ground cumin
• One teaspoon of baking soda, powder
• Three teaspoon Salt
• One teaspoon of cayenne pepper to taste
• Two tablespoons flour (or chickpea flour for a gluten-free option if the mixture is too wet)
• 1 litre Vegetable oil for frying
• 1/4 cup Sesame for coating

Step-by-Step Guide to Making Tamiya

Step 1: Soak and Prepare Fava Beans 

First, soak the fava beans overnight (8 hours) in a large bowl, pouring in hot water 3 inches above the bean surface. The beans will absorb water, getting softer and, therefore, easier to process. The following day, drain the water, rinse the beans, and drain all liquid using a sieve.

Step 2: Blend Ingredients 

Put the softened fava beans, parsley, cilantro, dill, yellow and green onion, garlic, and spices into a food processor until the mixture forms a dough. The consistency should allow you to create small oval patties. 

Step 3: Shape and Fry 

Mix the baking powder with one tablespoon of hot water and fold this into the mixture immediately. Form the falafel mixture into small round balls (or Falafel patties) and lightly dust them with sesame seeds.

Cook the patties in a pot of preheated oil (around 350°F) until golden brown on each side. Make sure the oil is hot enough to crisp the Falafel, the way the falafel will not become soaked in the oil too. Make as many falafels as you need and store the rest in a bag in the freezer to fry freshly when necessary.

How to Serve and Enjoy Taameya

Tameya is eaten with Egyptian flatbread, thinly sliced tomatoes, and a generous drizzle of tahini. Add a squeeze of lemon for the fresh, zesty flavour, and you have a hearty breakfast treat. It also makes for a light lunch accompanied by fresh vegetables or pickles. 

Tameya is best with Foul Melades (stewed fava beans), cucumber, and tomato salad. You can also try it with hummus (chickpea dip), as both dishes complement each other.

Traditional Accompaniments: Tahini, Pita, and Vegetables

Eat Tameya in character in a warm pita pocket with fresh vegetables such as finely chopped tomatoes, cucumbers, and onion. A generous tahini sauce and lemon juice drizzle can bring it all together.

Pairing Tameya with Other Egyptian Dishes

Pair Taameya with other traditional dishes, like Koshary or Koshari (a mixture of rice, lentils, and pasta) or Fuul Medames (a slow-cooked fava bean stew); to best complement it’s flavours and create a satisfying hearty meal.

Health Benefits of Eating Tamiya

More than delicious, Tameya is nutritious!

Fava beans carry abundant protein, making them a plant-based powerhouse and a suitably appealing substitution for meat-based proteins. The beans are also a source of fiber.

For a lighter version, bake the Falafel instead of frying it. Brush the patties with oil and bake until crisp, shaving fat without compromising flavour. 

Frequently Asked Questions

1. Can I use chickpeas instead of dried split fava beans? 

While fava beans are a necessary component of authentic Tameya; they produce a texture and flavour that can only be achieved using a chickpea-free base.

2. What’s the best oil for frying Tameya? 

Vegetable, olive, or sunflower oil is best for frying Falafel because they have a high smoke point, making them crispy without burning.

3. Can I freeze Tameya? 

Yes! Assemble them for rolling and braising in the shape you want to eat them, then lay them in a flat layer on the baking sheet and place the whole tray in the freezer. Freeze, then move the patties to a bag once the patties are solid. Fry from frozen. Alternatively, store the mixture flat in a zip lock back and defrost a couple of hours before frying.

For more delicious breakfast recipes, visit my Breakfast section and browse some of my absolute favourite Middle Eastern recipes.

Remember, if you make Tameya at home, leave a comment or review on the page! I’m always here to answer any questions when making this recipe yourself. Your feedback and questions are always welcome.

You can even tag me on Pinterest or Instagram so I can see your creations! It brings me so much joy to see you all re-creating my recipes, and it is a massive motivator for me to create more tasty recipes for you to share with family and friends.

Of course, this is always the best place to keep in touch, and I love hearing from you all!

Love, Nelly

Other Sweet Recipes You’ll Love:

• Sucuk & Eggs
• Persian Dill and Fava Bean Stew
• Batata Mahshi – Egyptian Stuffed Potatoes
• Bechamel Pasta Bake (Macarona Bechamel)
• Spanakopita Dip – Cheesy Spinach Dip
• Turkish Pastry With Cheese and Spinach
• Authentic Turkish Lentil Soup – Mercimek Çorbası
• Adasi – Persian Lentil Soup
• Hummus Loaded With Shirazi Salad
• Kuku Sibzamini – Persian Boiled Potato Patties
• Loaded Hummus with Shawarma Ground Beef
• Simple Dal Tadka with Extra Garlic and Chilli
• Persian Ramadan Lamb and Lentil Shami Kofta

The post Tameya: Authentic Egyptian Falafel appeared first on PEANUTSWIRLS.

A Taste of delicious flavours

Borani Esfenaj & The History

Borani Esfenaj also written as Borani-yeh Esfenaj, or Mast Esfenaj has a rich history in Persian cuisine, dating back to ancient times. Spinach was first introduced to Iran by the Arabs during the Islamic Golden Age in the 8th century. It quickly became a popular ingredient in Persian cuisine, as it was easily grown in the region and provided a nutritious source of vitamins and minerals.

The dish is traditionally made with yogurt, which has been a staple in Persian cuisine for centuries. Yogurt was first introduced to Iran by the Mongols in the 13th century and has since become a key ingredient in many Persian dishes. The yogurt used in Borani Esfenaj is typically thick and tangy, providing a creamy base for the dip.

Other key ingredients in Borani Esfenaj include garlic, mint, and dried dill. These herbs provide a refreshing and flavorful taste to the dip, while also adding important health benefits. Garlic is known for its antibacterial and antifungal properties, while mint and dill have been shown to aid in digestion and provide a source of antioxidants.

Health Benefits of Persian Yogurt Dip

Borani Esfenaj is not only delicious, but it is also packed with nutrients and health benefits. Spinach, the main ingredient in this dip, is a nutritional powerhouse. It is low in calories but high in vitamins A, C, and K, as well as iron and calcium. These vitamins and minerals are essential for maintaining healthy bones, skin, and eyesight, as well as boosting the immune system.

Yogurt, another key ingredient in Borani Esfenaj, is also rich in nutrients. It is high in protein, calcium, and probiotics, which are beneficial bacteria that can aid in digestion and promote a healthy gut. Probiotics have also been shown to boost the immune system and reduce inflammation in the body.

Garlic, mint, and dill, the herbs used in Borani Esfenaj, are also packed with health benefits. Garlic has been shown to lower cholesterol levels and reduce the risk of heart disease, while mint and dill can aid in digestion and reduce inflammation in the body.

Borani Esfenaj – Persian Spinach Yogurt Dip

Borani Esfenaj – Persian Spinach Yogurt Dip

Ingredients

• 500g Spinach
• 500g Full Fat Greek Yogurt
• 2 Garlic cloves, minced
• 1 tablespoon dried mint
• 1 tablespoon dried dill (Optional)
• Salt and pepper to taste
• Olive oil for drizzling

Simple Steps

1. In a medium pot, add the washed spinach, place the lid and cook on medium heat for up to 5 minutes. I don’t overcook this as I want the spinach to retain as much of the nutritional value as possible. Just enough to soften then drain in a siev and lightly squeeze to draw more liquid.
2. Mix together the yogurt, spinach, garlic, mint, and dill.
3. Season with salt and pepper to taste.
4. Drizzle with olive oil and serve chilled.

Tips for Making the Perfect Borani Esfenaj

• Be sure to use thick, plain yogurt for the best texture and flavor.
• Cook the spinach before adding it to the dip to ensure that it is tender and easy to mix.
• Use fresh herbs if possible, as they will provide the best flavor and aroma.
• Drizzle the finished dip with olive oil or avocado oil for a delicious and healthy finishing touch.

Meals that Borani Esfenaj would pair well with:

1. Grilled chicken or fish
2. Lamb or beef kebabs
3. Roasted vegetables, such as eggplant, zucchini, or bell peppers
4. Rice pilaf or biryani
5. Falafel or other Middle Eastern appetizers
6. Naan bread or other flatbreads
7. Couscous or quinoa salads

Persian meals to pair with Mast Esfenaj

1. Ghormeh Sabzi (a stew made with herbs, meat, and beans)
2. Kebab Koobideh (grilled ground beef or lamb skewers)
3. Fesenjan (a chicken or duck stew made with walnuts and pomegranate molasses)
4. Baghali Ghatogh (Persian Dill and Fava Bean Stew)
5. Zereshk Polo (Saffron rice with chicken and barberries)
6. Adas Polo or Mujadara (rice with lentils, caramelised onions and raisins)
7. Kashk-e-Bademjan (a dip made with eggplant and whey)
8. Havij Polo (Persian Jewelled Rice, a sweet and savoury rice with carrots, raisins, and almonds)

Frequently Asked Questions

If you do make this recipe, please take a moment to leave a review, comment or or any questions you may have.
Also tag me on Pinterest or Instagram so I can see your work of art! Not only is it my favourite thing to scroll through and see what you are all making. But it also brings me so much happiness to see my hard work is beneficial to you all

This is the best place to reach me, and I’d love to hear from you.

Love, Nelly

Recipes You Must Try

• Zaatar Olive Walnut Bread Dipping Oil
• Lazy Smash Burger Wrap
• Tahini Walnut Aubergine Dip with Crispy Butter Beans
• Spanakopita Dip – Cheesy Spinach Dip
• Caramelized Fruit and Cheese Dip
• Hummus Loaded With Shirazi Salad
• Authentic Turkish Lentil Soup – Mercimek Çorbası
• Adasi – Persian Lentil Soup
• Authentic Moroccan Harira Soup

The post Borani Esfenaj – Persian Spinach Yogurt Dip appeared first on PEANUTSWIRLS.

You don’t know salad until you’ve tried it the Shirazi way, a salad that is loved and enjoyed in Iran, my beautiful hometown.

A Taste of the Mediterranean

A Shirazi Salad Speciality

This salad is a must and makes a daily appearance on most Persian lunch and dinner tables. There will also never be a single Persian restaurant in this world who doesn’t serve Shirazi salad. How bold of a statement, i know!? But it is completely true!

I remember my grandmother always grabbing these ingredients from her fridge and sitting down to quickly put this together right before she served lunch or dinner; never using a chopping board either, always free handing it and somehow she would still cut everything into perfect cubes.

After the seasoning is added, along with the juices of the cucumber and tomatoes, you end up with the most delicious juice at the base of the bowl. It is tradition to simply drink this juice and often you will find everyone fighting over it, similar to Tahdig.

Top Tips for your Hummus Loaded With Shirazi Salad Recipe

The biggest tip I can give you when making this Hummus Loaded With Shirazi Salad is cutting your cucumber, tomatoes and onions… unified cutting is the way to go! The best way to get a Shirazi Salad that looks and tastes amazing is to cut the vegetables in unified small cubes.

Fancy mixing it up? Once i’ve perfected my Shirazi Salad, I love to pair it with hummus and a side of pitta bread. Super delicious is an understatement! The way the flavours marinate together, you can’t go wrong.

If you don’t have fresh mint, you can use dry mint, works just at well I used a whole large British cucumber in my recipe but if you’re using Persian cucumber, you can use 4 medium or 3 large ones. Every chef loves to experiment, and i’ve seen Shirazi Salad made in so many different ways, but i’ve made this recipe with a special twist of my own, try it out and let me know what you think.

A beautiful combination of taste and colour

What dishes can be served with Shirazi Salad?

Shirazi Salad is loved by many because of its unique and bold taste. It can be served with many different dishes, which helps so much when you’re thinking about what to put together for a quick fix dinner!

It’s perfect for a quick soup and salad starter, a colourful, beautifully presented Shirazi Salad with a bowl of Chicken and Vegetable One Pot Orzo Soup or my Simple Dal Tadka with Extra Garlic and Chilli. The salad also works perfectly with all types of main courses, you can try it with my quick and easy Sweet Pepper and Dill Salmon with Buttery Dill Rice or with my Persian Ramadan Lamb and Lentil Shami Kofta.

You can also go the extra mile, a taste of Iran and UK with my Classic English Shepherds Pie and a side of appetizing Shirazi Salad.

Ingredients

For the hummus:

• Chickpeas
• Tahini
• Extra Virgin Olive Oil
• Garlic
• Water
• Ice Cubes
• Lemon
• Salt
• Ground Cumin
• White Pepper

For the Shirazi Salad:

• Cucumber
• Tomatoes
• Red Onion
• Lemon
• Mint
• Salt
• Black Pepper
• Olive Oil

Step by Step

To make your hummus from scratch, start by putting the chickpeas in a pot topped with water. Place on medium to high heat and allow to boil for 30 minutes until the chickpeas become so tender and easily soft to squeeze between two fingers. The skin should be easily removed.

To remove the skin, rub the chickpeas lightly between your hands, this loosens the skin. Pour cold water in the pot and all the skin should rise to the surface, at this point you can remove them all. Do this process a few times. you don’t need all the skin removed, just some.

Drain the chickpeas fully and toss the cooked chickpeas in a smoothie blender for the smoothest hummus. Add tahini, cumin, salt, garlic cloves, lemon juice, water and pepper. Puree the chickpeas until there are no pieces or lumps, about 3 minutes.

Add the ice and blend for another 3 minutes until everything is fully blended. You will see that the ice instantly brightens the hummus.

While the blender is running, slowly drizzle extra virgin olive oil in a continuous thin line. This will make your hummus super smooth.

Place the hummus in the fridge to cool down and serve up with an extra drizzle of olive oil.

Be as creative as you want when plating up the hummus to make your Hummus Loaded with Shirazi Salad.

For your Shirazi Salad, chop up the cucumber, tomatoes and onions, uniformly, into small cubes and put them in a bowl.

Add the juice of one lemon, chopped mint leaves, salt, black pepper and a generous amount of olive oil and give it a good mix.

Decorate your hummus with your Shirazi Salad, a side of pitta bread and there you have it.

Serve and enjoy

Why give Shirazi Salad a try?

I may be a little bias when it comes to Shirazi Salad because i’ve been eating it for as long as I can remember, but I can honestly say its one of the most unique salads in terms of flavour and pairs so well with many Persian dishes especially as well as many others, from all over the world.

Shirazi Salad only needs 3 main ingredients, cucumbers, tomatoes and red onions – which are very likely sitting in your pantry now, perfect right!?

The dressing is the perfect mix between sour, herby and fresh! You can of course experiment with the dressing and add other herbs along the way, but keeping it simple like I have done in this recipe is definitely the way to go. Shirazi Salad will always be one of my favourite go-to salads

Frequently Asked Questions

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

Must Try Recipes

• One Pot Sun-dried Tomato Chicken and Orzo
• Mums Persian Pepper Chicken
• Vegan Roasted Cauliflower Chickpea Coconut Curry
• Baked Aubergine And Chicken Kebab
• Tahini and Pomegranate Brussels Sprouts

The post Hummus Loaded With Shirazi Salad appeared first on PEANUTSWIRLS.

There is no doubt that you will impress everyone at your dinner table with this recipe! Your family will definitely ask for these Brussels Sprouts to be made more often, and to prove just how delicious they really are, my sister absolutely loved it, and shes a food expert!

Ready to dig in?

Why You Must Try it Now

It is a very impressive dish that you can add to your Christmas table.

This recipe is a must. The taste is very rich, the pomegranate molasses and tahini complement each other well and they bring out the flavor of the brussels sprouts.

The Brussels sprouts are cooked to perfection!.

Brussels sprouts are seasonal, so if you want to enjoy the authentic taste, use fresh ones.

There are many recipes out there in regards to brussels sprouts, but not many have my special twist! This is how I personally like to enjoy it.

I wanted to turn brussels sprouts Middle Eastern, that’s why I have used some of the boldest ingredients that are particularly enjoyed in the Middle East like pomegranate molasses, pomegranate seeds, coriander, and tahini.

What is Tahini?

Tahini is basically sesame seeds made into a paste. It is very popular in the Middle East and is usually used to make sauces and salad dressings. It is enjoyed with so many recipes like this Tahini Walnut Aubergine Dip with Crispy Butter Beans and 4 Ingredient Tahini Pistachio Date Bars.

Pro Tips

Serve your Tahini and pomegranate brussels sprouts with a filling roast dinner.

Make sure to use good quality pomegranate molasses, tahini, and olive oil for best results.

Cook brussels sprouts until tender. If overcooked, they will be bitter and mushy.

The best oven-roasted Brussels sprouts

Frequently Asked Questions

Ingredients

• Brussels sprouts
• Shallots
• Olive oil 
• Pul Biber (Aleppo pepper)
• Tahini 
• Pomegranate molasses 
• Garlic powder
• Salt
• Coriander

Step by Step

First, start by cutting the ends of your brussels sprouts, clean the outer layer really well and chop it in half. Place them onto a lined baking sheet.

After that, add chopped shallots, tahini, garlic powder, salt, pul biber (Aleppo pepper), and a branch of thyme.

Next, throw all of the ingredients onto the tray and massage everything really well with tahini, olive oil, pomegranate molasses, and spices. Pull the leaves of the rosemary from the stocks and add them to the tray.

Lay your ingredients flat and bake for 30 minutes at 170 degrees. Once baked, it doesn’t necessarily need to be crispy, just well-cooked.

Finally, bring it out and serve it on a dish. Garnish with pomegranate seeds, chopped coriander and enjoy!

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

Must Try Recipes

• How to Make the Perfect Crispy Roasted Potatoes
• Sweet and Savoury Spiced Nuts And Pretzels
• Simple Homemade Sweet Candied Nuts Recipe
• Easy To Make Homemade Chocolate Bark

The post Tahini and Pomegranate Brussels Sprouts appeared first on PEANUTSWIRLS.

Not tooting my own horn here, but I foresee lots of saves, likes, and positive comments on this one . The balance of crispiness with the savoury flavours in such a simple recipe will have you ditching frozen potatoes and working from scratch. Especially when I have spilled all my tips and tricks on how to perfect them quickly and easily.

You’ll Want to Save this Recipe to Your Favorites!

The Perfect “Roasties”

I love a well-put-together roast dinner as much as any of you. So does my family and that’s why I like to ensure I’m giving it my best. The perfect roasties are an essential side dish with roast beef, Turkey, Chicken or any main protein dish.

For the non-British, “roasties” is the colloquial British term for crispy roasted potatoes. They’re known for being creamy on the inside while sporting a divinely thick crispy crust on the outside.

The trick to the balance in texture: a quick boil bath for the potatoes before roasting in the oven. Parboiling the potatoes helps create that creamier inside texture before they go into the oven in their butter marinade to crisp up.

Bite-Sized Roasted Potatoes Baked to a Crisp

What to Serve These Perfect Crispy Roasted Potatoes With

These potatoes honestly do well to be served on their own if you’re in the mood for something light and simple. But, they also do other main dishes a great service as a side dish. Serve them with:

1. Pot Roast/Roast Beef

2. Baked Chicken or Turkey

3. Seafood (Baked Salmon, Fried Shrimp, etc.)

4. Grilled Steaks

And, of course, the list goes on. You can serve them up next to a hearty salad with vegan protein choices as well.

Pro Tips

Be sure not to skip adding the oil because it helps to keep the butter from burning.

Use an oil that has a high smoking point like avocado, sunflower, or olive oil.

Shake the parboiled potatoes in a sieve to create a flaky shaven texture to help the butter and oil better stick and create a thicker crispy outer layer.

Potatoes need to be evenly coated in the butter and oil mixture to get the golden color and crispy texture.

Be sure to spread the potatoes as evenly as possible onto the sheet pan so they cook evenly and can crisp up.

Halfway through the 45 minute bake time, you can remove them to shake them up, but I didn’t do that and they still came out perfectly crispy.

Don’t roast them too long ahead of serving time to help them keep their crisp when eaten.

You’ll be Craving Them More Often Than You Think

Frequently Asked Questions

Share this Recipe with Those You Love

Ingredients

• Potatoes
• Butter
• Oil
• Salt and Pepper
• Rosemary

Step by Step

First, peel, cut, and wash potatoes and bring water to boil in a pot as you cut potatoes into about 4 to 6 cubes each.

Then, add potatoes into boiling water for about ten minutes. You want to preheat your oven to 220 degrees Celsius. In a sheet pan, add the butter and oil and put into the oven so the butter can melt.

Once you remove the parboiled potatoes, pour into a sieve and shuffle, moving the potatoes up and down until the potato gets flaky and crumby all around (it will have a shaven type look around the edges).

Then, pull out the sheet pan with the butter and oil, put the potatoes in it and, using a spatula, move potatoes around so that it’s all coated in the oil and butter mixture.

Next, spread the potatoes out flat, sprinkle salt and pepper to taste, and remove the leaves of 1 or 2 sprigs of rosemary off the stem and put them on the potatoes.

Finally, put the pan in the oven to bake for 45 min on 220 degrees Celsius until it gets nice and golden and crispy.

Serve and enjoy

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

Must-Try Recipes:

• One Pot Super Simple Mac and Cheese
• Simple Dal Tadka with Extra Garlic and Chilli
• Creamy Chicken and Green Beans Curry
• Caramelised Red Onion and Cherry Tomato Orzo Soup (Birds Tongue Soup)
• Persian Meat Kotlet (Meat Cutlet)

The post How to Make the Perfect Crispy Roasted Potatoes appeared first on PEANUTSWIRLS.

Börek or Turkish Pastry comes in so many different shapes and sizes, so you’re spoilt for choice with creativity, and as for taste, they are absolutely delicious!

Rolled to perfection!

The Different Shapes of your Turkish Pastry

I made my Caramelised Cabbage and Leek Turkish Borek into small spiral shapes as I feel, not only do they look better appearance-wise, but they’re also much easier to demolish! Having your own personal borek to devour is always good

There are many others shapes Borek can be made into, altogether in one dish or separately, in a mixture of shapes. They all follow the same steps, by putting the filo sheets on top of each other but how many filo sheets is what changes, along with the end shape of course.

You can choose to make a whole spiral in one dish and once cooked, cut into slices as you would cut a cake. Or you can choose to make it flat in a Pyrex dish or cast iron dish, with the sheets stacked on top of each other, also like a cake! For this, you would need a runnier mixture and have each filo sheet dipped inside the mixture to get nice crinkled layers in your Pastry.

Turkish Borek can also be made into a roll and bent into a U-shape. A very popular shape amongst Turks and Kurds, or rolled like baklawa and cut into straight lines in the Pyrex. Time to get creative!

The Creative Fillings

Variation doesn’t just come in shapes and sizes, but also filling! In Turkey, a popular type and one of the best-known fillings used is Patatesli Borek, giving you a potato-filled pastry. They taste absolutely delicious and everyone will love them, these recipes are the perfect appetiser or side dish that everyone will love, I cannot guarantee anything more!

Ispanak Borek is also one of my favourites and a traditional filling for your Borek! It’s a delicious mix of spinach, feta and leek, mixed together and stuffed in your filo sheets. Have you tried my Homemade Spinach Basil Feta Borek? Check it out here.

Another filling that you wouldn’t want to miss trying is Kiymali Borek, a minced meat filling which will be your new favourite.

A Turkish Pastry made with Flaky Filo

Top Tips for your Rolled Caramelised Cabbage and Leek Turkish Borek

When putting your Borek design together, you can choose whichever design you like, rectangular, square of circle, but most importantly, make sure you have at least 2 layers of filo pastry at the bottom to make it easy to cut and serve.

Rolling your filo pastry is easy when all goes smoothly, but can become is the hardest part of this dish when it starts to crack. Keep brushing your oil and egg mixture with every little roll and top the borek with the mixture to keep it moist.

This is a quick recipe to put together so enjoy the process, its quite therapeutic and definitely enjoy the tasty result

Ingredients

• Filo Sheets
• Feta Cheese
• Leek
• Egg
• Oil
• Cabbage
• Black Pepper
• Sesame Seeds

Step by Step

Start by chopping up the leeks and cabbages finely. Pour 1/4 cup of oil into the frying pan with the black pepper and sauté altogether until they start to brown and caramelize. This usually takes about 10 minutes on medium heat.

Here’s a video so you can see exactly how I roll them.

Crumble the feta on top of the mixture and give it a small mix. Do not over mix it because the heat will completely melt the feta and it wouldn’t show in your dish.

In a bowl, whisk the remaining oil and 2 eggs. Lay 2 sheets of filo pastry, one at a time, on top of each other and brush the egg and oil mixture over the surface of the top filo sheet.

Put a line of the filling on the brushed sheets longways.

Start to roll it slowly. You may notice that the filo sheet breaks and doesn’t roll properly – what to do in this case, is keep brushing the mixture on the filo sheet as your roll so the dough stays nice and wet, stopping it from breaking.

Also, this keeps the borek roll crispy while its baking in the oven.

Gently, roll the pastry into a spiral shape. If it does get a bit crackish, brush the top with the same oil and egg mixture and sprinkle some sesame seeds on top.

Put your tray in a preheated oven at 180 degrees and bake for about 30 minutes or until golden. It is better if it cooks on medium heat rather than high heat to make sure the borek rolls are cooked thoroughly, all the way through.

Serve and enjoy!

Frequently Asked Questions

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

Recipes You Must Try

• The Best Simple Cookie Dough Recipe
• Roasted Vegetable Chickpea Couscous Salad With Sultanas
• Sweet Pepper and Dill Salmon with Buttery Dill Rice
• Turkish Pepper and Egg Shakshuka
• Turkish Bulgur Pilaf with Chicken

The post Caramelised Cabbage and Leek Turkish Borek appeared first on PEANUTSWIRLS.

Respect is important because food links closely to culture. And culture is essentially a set of beliefs institutions or in simple words a way of life. Which has been passed down from generations to generations. I digress but this one pot mac and cheese which comes together in less than 15 minutes is a prime example of everything I just said. Its quick, easy and has my respect.

Do you know anyone who doesn’t love Mac and Cheese? This One Pot Super Simple Mac and Cheese is my go-to recipe for a busy day, put together in less than 15 minutes and served to family and friends. They absolutely love it, and it is so fulfilling and tasty!

This recipe is perfect for when you are in a rush and need a filling fix for lunch or dinner, and possibly breakfast.. who says you can’t have Mac and Cheese for breakfast?

Creamy filling with a crispy top

What’s so special about Mac and Cheese?

I honestly believe that every person should have the perfect Mac and Cheese recipe saved for a rainy day, a recipe that can be put together so quickly and dished up when you’re short for time and looking for a quick fix.

As for this One Pot Super Simple Mac and Cheese, not only does it save the time and effort of thinking what to prepare for dinner after a hard days work, it also saves you on washing extra dishes, as it’s put together in one pot! Now that is special on a whole new level!

There are so many different ways Mac and Cheese can be made, a wide mix of vegetables that can be added and whole range of spices for explosive taste, but even in its simple form of just macaroni and cheese, it tastes absolutely delicious, and loved by so many!

Have you tried my Tasty Simple Four Cheese Mac and Cheese? Check it now!

Top Tips for your One Pot Super Simple Mac and Cheese

Leave this recipe for a weeknight, when you’re in search of a quick dinner to make, this comes together in less than 15 minutes!

Once your pasta, cheese and spices are all combined and ready, it may look a little looser or runnier than you would like, but don’t worry! Once cooled and served, it becomes thicker as the pasta dries when put aside.

Kids love pasta in all its shapes and forms! If you have guests coming over, or maybe your nieces and nephews, and you feel you want to spice things up for them, you can transfer your Mac and Cheese into a deep baking dish and top with an extra cup of shredded mozzarella and 25 grams of Panko Crumbs to make it super crunchy, like i’ve done in this recipe.

Scrumptiously Tasty and fulfilling Mac and Cheese in one pot

Ingredients

• Pasta
• Mild Cheddar
• Onion Powder
• Garlic Powder
• Black Pepper
• Salt
• Philadelphia Cheese
• Mozzarella
• Double Cream
• Milk
• Water
• Panko Crumbs

Step by Step

Start with adding the water to the pot and bring to a boil, followed by the milk and also let it come to a boil. Add your pasta with all the seasonings.

Boil the mixture until pasta is al dente. This took approximately 8 minutes but may vary depending on pasta and what is written on the packaging.

Add the mild cheddar, double cream, cream cheese and mozzarella and let them all boil together for about 2 minutes, just enough to combine and mix together all the cheese.

Do not overcook so the pasta doesn’t become too soft. Add salt to the mixture.

Transfer into a 27cm wide Le Creuset oval oven dish and top with an extra cup of mozzarella and panko crumbs.

Put into a preheated oven until the top becomes completely melted and crunchy.

Serve and enjoy!

Getting extra creative

Topping your One Pot Super Simple Mac and Cheese with mozzarella and crumbs is really fun and watching them melt and become extra crispy in the oven is mouth watering but the best bit is, it doesn’t just stop at Panko Crumbs!

Here’s your chance to get really creative and instead, use smashed up Ritz Crackers, or maybe smashed up cornflakes, or literally any kind of gluten free crackers you would like!

For added flavour and taste, crisps are your go-to! Who would’ve thought it?

Keep your eyes peeled for a Tangy Chilli Heated Spicy mix Mac and Cheese recipe coming

Frequently Asked Questions

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

Recipes You Must Try

• The Best Simple Cookie Dough Recipe
• Roasted Vegetable Chickpea Couscous Salad With Sultanas
• Maple Syrup glazed Hasselback Butternut Squash with Saffron and Butter
• Sweet Pepper and Dill Salmon with Buttery Dill Rice
• Turkish Bulgur Pilaf with Chicken

The post One Pot Super Simple Mac and Cheese appeared first on PEANUTSWIRLS.

The best thing about it is, its healthy! The fries are baked, no oil is needed to cook the meat and the oil used for the chips, is olive oil. Its a full package, put together in a few minutes, ready for satisfy your family, friends and guests!

Fancy yourself some Baked Loaded Fries?

Something to consider

I have a very serious, yet controversial question. When it comes to food, do you think healthy? Or delicious? Or both? Loaded fries definitely fit under that category for me. You see, I wouldn’t usually order it as a main meal in a restaurant, and I can’t exactly say why, but then does it fit under starters or a side dish?

After some thinking I decided to make it in a way that would be healthy delicious and you could eat it as a main meal, side dish or a starter.

Instead of frying my potatoes I bake them. I made them a little bit more fun by cutting them like this. Loaded them up with some mince beef that I used no oil for to prepare. Added lots of cheese and you can always pop it back in the oven for the cheese to melt. Finally, a simple salad with my favorite ingredients and topped my dish with that

Click here for a step by step tutorial on how to make these delicious Baked Loaded Fries!

Behind the Scenes

This recipe is absolutely healthy and definitely a much healthier version of your classic loaded fries, with the added taste and filling texture!

I recently went to a small café restaurant with my son and we ordered loaded fries. Now, I cant argue that they didn’t taste nice because they absolutely did, but.. they were so greasy! I couldn’t bring myself to finish them and honestly, the thought of my son eating chips drenched in oil, did put me off a bit.

This was my light bulb moment I wanted to make a healthier version of the classic loaded fries, child friendly and equally filling and tasty. With no oil needed to cook your meat and only using olive oil to bake your chips, the results are outstanding!

This dish took me back to my Loaded Hummus with Grilled Halloumi recipe and gave me a warming Loaded Hummus with Shawarma Ground Beef vibe! A few recipes to add to your to-do list, you’re welcome

Loaded Fries with a Salsa Topping!

Baked Loaded Fries Top Tips

Don’t assemble your dish until ready to serve! This dish is made to be eaten on the spot To enjoy your loaded fries, the chips and meat are best warm and fresh out the oven, topped with tasty and chilled salsa.

Once assembled, you cannot reheat it because of the salsa.. after all, it is fresh salad.

When making your minced beef, feel free to adjust the amount of harissa paste to your taste, making your Baked Loaded Fries hot hot hot or mild, whichever is good for you

A little secret I would love to share with you guys for that added explosive taste – you can add some melted cheese on top of your beef or maybe a drizzle of garlic mayonnaise, absolutely delicious!

Ingredients

For your loaded baked fries:

• Cheddar/Mozzarella Cheese
• Minced Beef
• Onion
• Harissa paste
• Lemon
• Garlic
• Smoked Paprika
• Cajun Seasoning
• Black Pepper
• Salt
• Red Potatoes
• Olive Oil
• Jalapenos
• Parsley or Coriander

For your salsa topping:

• Avocado
• Tomatoes
• Onion

Step by Step

Start by washing and cutting your potatoes into fry shapes. I used a ridged cutter to make my chips wrinkly. Drizzle the olive oil all over the fries and add the salt and black pepper.

Massage in very well and spread the fries on a baking sheet, on a baking tray, and put in the oven at 220 degrees for 20 minutes, until your fries are golden and crispy.

While the fries are baking, you can make your salsa topping. Finely chop the tomatoes and onion, mix with the avocado, sprinkle some lemon juice, and set aside.

For your minced beef topping, no oil for this part! Saute the minced beef with your finely chopped onions, crushed garlic and spices.

Add the harissa sauce and 1 tablespoon of water, if needed.

We now have the baked fries, minced beef and salsa topping ready to assemble.

Assemble the fries as the base of your dish then top with minced beef mixture with added cheddar cheese or mozzarella on top. Put the dish back in the oven for the cheese to melt.

Add your salsa topping and sprinkle jalapenos, and freshly chopped parsley or coriander.

Serve up and enjoy!

Frequently Asked Questions

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

Latest Recipes to Try

• Sweet Pepper and Dill Salmon with Buttery Dill Rice
• Cardamom Pumpkin Cake
• Turkish Pepper and Egg Shakshuka
• Homemade Pumpkin Spice Cinnamon Rolls

The post Baked Loaded Fries appeared first on PEANUTSWIRLS.

One of my favourite things about it is that it tastes mysterious! Once you put a piece of it in your mouth, you get multiple sensations, it’s tangy and slightly spicy yet it has a hint of sweetness to it. You see where I’m going with this! And when all these flavours mix together, I would be surprised for you not to fall in love with it and finish the entire jar in no time because you will want to eat it alongside anything you eat.

A Heavenly Bowl of Kimchi

Why Do Koreans Eat Kimchi with Every Meal?

Kimchi is ready on the table at any time of the day, with every meal. But why do Koreans love it THIS much? Well, first of all, it is rooted in their tradition, the taste compliments Korean dishes perfectly, it’s affordable and it’s healthy. On top of that, the taste is addictive!

But let’s talk a little bit more about its health benefits. Kimchi works wonders when it comes to your body, it boosts your immune system, supports gut health, improves heart health, eyes as well as brain health, and it helps with weight loss! It’s too good to be true, right?!

Beautifully Served Kimchi

What To Serve Kimchi With

Since kimchi goes with almost everything, try it with Immune Boosting Nutritious Asian Inspired Ramen. Ramen is basically embodied in the Korean culture, so is kimchi. I don’t know about you, but it sounds like an inseparable combination to me!

Lucky for you, I have more ramen options! Try my ultimate comfort food, Tofu Kimchi ramen and Spicy wild Mushrooms and coriander Korean inspired noodles. You’re welcome!

If you’re familiar with Korean cuisine, you probably know that kimchi and white rice are an iconic duo. So, try them together!

Kimchi fried rice! I told you, kimchi and rice are an iconic duo side by side, now imagine them together?!

Fried chicken is extremely popular in Korea so you can never go wrong with that! Speaking of fried chicken, you MUST try my Hot Honey BBQ Sesame Chicken recipe, it is out of this world!

Kimchi stew is one of the most loved stews in Korea. It’s also a great way to use your old kimchi. You will especially enjoy this if you can handle spicy food!

A bowl of salad is always a good idea with any dish and especially with Kimchi! Any salad works here, make whatever you like!

You know those winter nights when it’s absolutely freezing, you feel you have cold in your bones? Well, once you pair kimchi with spicy soft tofu soup you will be sweating like it’s 40°C outside – I’m not even joking!

Go Beyond Cabbage Kimchi!

Is there only one type of Kimchi? Absolutely not! You can always switch things up and use different types of vegetables! So here are a few options:

Try it with cucumbers! It is a more fresh version, thanks to the cucumbers of course, so it’s perfect for spring and summer.

With diced radish; it requires similar ingredients as the cabbage Kimchi (Baechu) the only difference is that radish is used here instead of cabbage.

Water kimchi; it features both cabbage and radish and is significantly sweeter than others as it contains sliced fruits such as apple and pear.

Another great kimchi recipe you absolutely have to try is this Warming Vegan Kimchi Jjigae, you will love it!

Pro Tips

Be careful with salt! Too much salt can stop the fermentation, and make it unbearably salty plus, it can kill the good bacteria. But, when you don’t put enough salt, you increase the chance of the vegetables to rot.

Press down firmly on your vegetables and make sure you leave as few bubbles as possible. Secure your container and seal it tightly.

Keep your kimchi away from the sunlight during the fermentation process, it might spoil!

Storing in an airtight container is great as the gas has somewhere to escape so it doesn’t make the kimchi too fizzy.

You will need approximately 25g of salt per 1 pound of cabbage

Sterilise jars for at least 10 minutes in boiling water.

Follow These Simple Steps

First, start by cutting 2 cabbages into halves

Then, cut into quarters

Cut them into little chunks. Wash and salt with coarse sea salt layer by layer then leave to rest for at least 2-3 hours.

Slice daikon, cut the spring onions and carrots thinly – julienne style

After you wash your cabbage, squeeze them and then mix with the Sauce which is the rice flour and the red paste

Put your heavenly mix in a jar

Seal it tightly, and there you have it!

Frequently Asked Questions

Ingredients

• Cabbage
• Coarse sea salt
• White sweet onion
• Skinless apple or pear
• Garlic
• Fresh ginger
• Soy sauce
• Water
• Chilli powder

How To Make The Best Kimchi

Cut 2 cabbages into quarters then cut them into 3-4cm chunks. Wash and salt with coarse sea salt layer by layer then leave to rest for at least 2-3 hours.

Then, put a heavy plate on top of it, keep checking and tossing every hour.

After that, wash at least twice to remove salt, then squeeze water out of the cabbage with your hands.

Slice your 1 medium daikon, 2 medium carrots and spring onions julienne style. Use 5-6 big spring onions or 7-8 big ones. Before you add the daikon to the other vegetables be sure to salt them, leave them to drain then wash a few times.

Rice Flour Paste: This is used to create a thick sauce that adheres to the cabbage leaves better. It’s made by mixing 2 tablespoon of rice flour with 1/2 cup of water and cooking it until thickened.

For the seasoning mix: you will need white onion, garlic, fresh ginger, soy sauce, chilli powder, skinless apple or pear for sweetness and water.

Blend the seasonings and make them into paste, then, mix re red paste along with the rice flour paste with the rest of the vegetables and put into sterilised jars.

Leave enough room on the top and tightly pack the kimchi. Once you have the preferred level of tartness, store in the fridge. It will ferment throughout the drudging process. Wait until it’s ready and enjoy!

Other Recipes You Must Try

• Tahchin – Persian Saffron Rice with Chicken
• Ultimate Spaghetti Bolognese
• Kuku Sibzamini – Persian Boiled Potato Patties
• Chicken Katsu Curry
• Honeycomb Bread – Khaliat al Nahl
• Classic Tiramisu Recipe
• Caramelized Fruit and Cheese Dip
• Healthy 3 Ingredient No Bake Pistachio Baklava

The post Vegan Kimchi appeared first on PEANUTSWIRLS.