Creative Meals to Make (and Share) This Season

© 2020 Tulia

November 29, 2020 9 min read

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!

 

Bulgur Stuffed Round Zucchini Squash

1) Bulgur Stuffed Round Zucchini Squash

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 35 minutes

Recipe Type: Main, Vegan 

Cuisine: Middle Eastern 

INGREDIENTS:

  • 8 round zucchini squash
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 small green chili pepper, deseeded and chopped
  • 2 cups mushrooms, chopped
  • 1/2 cup tomato sauce
  • 1 teaspoonTulia Apple Cinnamon Supersnack
  • 1/2 cup bulgur, prepared per packet instructions
  • 1 teaspoon chopped fresh rosemary leaves
  • 2 tablespoons flat leaf parsley
  • 1/4 cup pitted and chopped green olives (optional)
  • Salt and pepper, to taste

Sauce

  • 1/2 cup tahini
  • 2 tablespoons lemon juice
  • 2 medium tomatoes, peeled, deseeded, and diced
  • 2 cloves garlic
  • 3 tablespoons olive oil
  • Salt and pepper, to taste

PREPARATION:

  1. Preheat oven to 375°F/190°C/Gas 5. Lightly spray a baking dish with olive oil cooking spray and set aside.
  2. Slice off the tops of the zucchini squash and scoop out pulp, leaving about 1/4-in shell; set aside. Chop the pulp.
  3. Heat the oil in a large skillet over medium heat and sauté the onion until softened. Add garlic, chili pepper, and mushrooms and cook for 6-8 minutes or until most of the liquid has been absorbed. 
  4. Stir in tomato sauce, Tulia Apple Cinnamon Supersnack, bulgur, rosemary, parsley, and the zucchini pulp. Reduce heat to medium low and simmer until bulgur is tender, about 8 to 10 minutes. Spoon the mixture into the zucchini shells and transfer to the baking dish. Cover with aluminum foil.
  5. Add all sauce ingredients to a food processor and pulse to combine. Set aside.
  6. Bake the stuffed zucchini for about 15 minutes, then remove the foil and drizzle each zucchini with 2 teaspoons of the sauce. Bake uncovered for 8 to 10 minutes.
  7. Serve with the remaining sauce on the side. Enjoy!

 

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Roasted Peppers, Walnut, and Fava Beans Dip

2) Roasted Peppers, Walnut, and Fava Bean Dip

The Tulia Mighty Date Supersnack balances wonderfully the flavors in this Middle-Eastern dip. It is ready in minutes and is great as a snack or for last-minute entertaining. Serve it with crudités or toasted pita bread.

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: None
Recipe Type: Snack or Appetizer, Easy, Vegan, Paleo, Gluten-Free
Cuisine: Middle-Eastern

INGREDIENTS:

  • 1 jar roasted peppers, drained and diced
  • 1 can fava beans, drained and rinsed
  • ¾ cup walnuts
  • 2 garlic cloves
  • 2 tablespoons pomegranate molasses
  • 2 tablespoons lemon juice, freshly squeezed
  • 2 tablespoons olive oil
  • 1 shallot, chopped
  • 2 tablespoons Tulia Mighty Date Supersnack
  • 1 tablespoon tahini paste
  • 1 teaspoon ground cumin
  • ½ teaspoon crushed red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste

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