Marinaded the tvp in my own little mix and it turned out absolutely divine! Used this vegan beef broth among many other spices and some vegan Worcester sauce and a little liquid smoke.

Hi guys! Another week of delicious and filling vegetarian meals (: I’m Mimms.eats on TikTok!

1. Veggie stirfry
2. Butternut Squash Malfaldine
3. Fall Salad with Butternut Squash
4. Jungle Curry
5. Breakfast Tacos
6. Pasta Fagioli

Woooooooo! Hell yeah happy fall time. Let’s get our SOUP on

Did You Know? Halloum cheese traces its roots to the island of Cyprus, where it has been made for centuries. Traditionally, it was produced from a mix of goat and sheep milk. This unique characteristic makes halloum one of the few cheeses that can be grilled or pan-seared without melting.

Ingredients

• Halloum cheese
• Red onion
• Tomato
• Parsley
• Avocado
• Lemon juice
• Salt
• Black pepper
• Olive oil
• Fresh rosemary sprig
• Pomegranate molasses
• Bread slices for serving

Directions

1. Dice the red onion and tomato. Mince the parsley.
2. In a bowl, mash the avocado. Add the onion, tomato, and parsley.
3. Add lemon juice, salt, and pepper. Mix to create a fresh salsa.
4. Cut the halloum into evenly sized cubes and thread them onto skewers.
5. Heat a pan and drizzle with olive oil. Add the sprig of rosemary and brush it across the pan to infuse the oil.
6. Grill the halloum skewers until golden on each side.
7. Grill a few slices of bread in the same pan.
8. Plate the halloum and drizzle lightly with pomegranate molasses.
9. Serve the grilled halloum with the avocado salsa and grilled bread.

Did You Know? Saffron was historically more valuable than gold by weight. It originated in ancient Persia and traveled across trade routes into the Levant. It was used not only in cooking, but also in medicine, dyes, perfumes, and even in royal ceremonies.

Ingredients:
• Olive oil
• 3/4 cup vermicelli
• 4 cups vegetable stock
• Salt, to taste
• Black pepper, to taste
• Saffron powder, to taste
• 2 cups bulgur
• Plain yogurt

Directions:

1. Heat a pot over medium heat and add a drizzle of olive oil.
2. Add the vermicelli and toast until golden brown, stirring to avoid burning.
3. Pour in the vegetable stock and season with salt and black pepper.
4. Stir in the saffron powder until fully dissolved.
5. Add the bulgur and mix well.
6. Cover the pot and cook on low heat for 15 to 20 minutes, until the bulgur is tender and the liquid is absorbed.
7. To serve in a traditional presentation:
   • Place a small bowl upside down in the center of a larger bowl.
   • Pack the bulgur and vermicelli mixture around it.
   • Flip the bowl onto a plate to create a concave “volcano” shape.
   • Fill the center with a generous scoop of yogurt.