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Whole Stuffed Cabbage with Spiced Beef and Rice How can I make whole stuffed cabbage vegetarian or vegan? Replace the ground beef with cooked lentils, finely chopped mushrooms, or plant-based ground meat. Add extra pine nuts, herbs, or sautéed vegetables like zucchini, eggplant, or carrots for texture and flavor. You can also increase the amount of rice slightly to help the filling bind. For the tomato sauce, simply use the same recipe, omitting any meat-based broth if you would normally add it. A vegan date syrup glaze still works perfectly for the finishing touch. Can I prepare this whole stuffed … Read more

Stuffed Mini Bell Peppers in Spiced Tomato Sauce How can I make these stuffed mini bell peppers vegetarian? Simply replace the ground beef with a plant-based protein such as cooked lentils, canned chickpeas, or finely chopped mushrooms sautéed with onion for added umami. You can also use textured vegetable protein (TVP), tofu, or vegan ground “meat” crumbles. Keep the rice, herbs, tomato, and spices the same. The date syrup-tomato sauce works just as well with vegetarian fillings and brings balance and richness to the dish. Can I make these stuffed mini bell peppers in advance? You can stuff the peppers … Read more

Beet Kubbeh Soup How can I freeze kubbeh soup for later? It’s best to freeze the uncooked kubbeh separately from the broth. After shaping the kubbeh, arrange them on a tray and freeze until solid, then transfer to an airtight container or freezer bag. The broth can be stored separately in a container. When ready to serve, reheat the broth, add the frozen kubbeh directly into the simmering soup, and cook for about 40 minutes. This method preserves the texture and prevents the dumplings from becoming soggy or breaking apart in storage. Can I use lamb instead of beef? You … Read more