Bethie's Kitchen: Greek Salad, Cabbage Rolls, and Chocolate PeanutButter Cheesecake

Welcome to, what I hope will become, a series of Vegetarian posts! I have a good friend, Nina, who has supported me in starting this blog and helping me with it, who happens to be a vegetarian and inspired this idea for my blog! We got together last Sunday afternoon to tackle cooking 3 courses, all of the dishes cooking firsts for us! What followed was an afternoon of adventure, laughter and, at the end, am amazing 3 course meal!  We took all these recipes from cookbooks but adapted them to our own likes! The Greek salad and dressing was probably the easiest, while the cheesecake and cabbage rolls were more time-consuming (but totally worth it!) additions to our meal! I hope these recipes inspire you to think outside the meal-planning box and realize that vegetarian food can be yummy, filling and satisfying! Enjoy! I know we did and so did our significant others!

~Bethie

GREEK SALAD

Salad Ingredients:

3 ripe tomatoes; cut into bite size pieces

1 red pepper; washed, seeded and cut into bite size pieces

1 green pepper; washed, seeded and cut into bite size pieces

1 medium onion (we did not include this in our salad)

1 cucumber; washed and cut into bite size pieces

1 cup feta cheese, crumbled into bite size pieces

1/2 cup of olives; we used kalamata

Dressing Ingredients:

1 clove of crushed garlic (we did not use this); we subbed garlic powder

1/3 tsp of basil 

1/2 cup olive oil 

1/3 cup umeboshi plum vinegar (if you don't have this, use red wine vinegar)

1/2 cup chopped parsley

*We also added onion powder, salt and pepper for seasoning

Instructions:

1. In a large bowl, mix the dressing ingredients with a whisk. 

2. Add in the tomatoes, peppers and cucumbers. 

3. Toss. 

4. Gently mix in the feta cheese and olives.

CABBAGE ROLLS

Ingredients:

1 large onion; diced

2 cups basmati rice

1 1/2 cups chopped parsley

1 1/2 cups chopped dill 

1 cup chopped mint OR 3 tbsp dried mint leaves *we used fresh

2 tsp salt 

2 cloves garlic; crushed

3/4 cups olive oil 

1 cup water OR 1/2 cup water and 1/2 cup tomato sauce

2 head of cabbage

Instructions:

1. Cook 24-30 cabbage leave in boiling water. Drain and cool. 

2. Wash and drain rice. 

3. In a bowl, mix onions, rice, parsley, dill, mint, salt, garlic and oil. Mix very well, preferably with hands, adding 1 cup of liquid (see above). 

4. Place 1-2 tbsp of mixture in each leaf according to the size of the leaf. 

5. Fold in the sides and roll rightly to form a roll. 

6.  Place in pan, seam side down and close together. 

7. Once the bottom of the pan is filled, very gently, pour enough water (or water and tomato sauce) to just cover the rolls. 

8. Place a fireproof plate snugly over the rolls inside the pot to weigh them down. Cover. Bring to a boil, then reduce heat and simmer for 30-40 minutes until done. 

Words of Wisdom:

-Add seasoning to the rice mixture before stuffing the leaves. We only added salt, but looking back would add pepper, lemon pepper and lemon juice. 

-When cooking the cabbage leaves, make sure you cook them long enough that they are tender. It is easier to cook the cabbage whole and then peel off the leaves while the head is still warm. DO NOT LET COOL!

-If you like tomato sauce for flavor and for serving, use plenty of it. I would change the ratio to be more of 3/4 tomato sauce and 1/4 water wherever used. 

PEANUT BUTTER AND MILK CHOCOLATE CHIP LAYERED CHEESECAKE

Ingredients:

1 1/2 cups graham cracker crumbs 

1/3 cup sugar

1/3 cup cocoa powder

1/4 cup (1/2 stick) of butter; melted

2 packages (8 oz each) of cream cheese; softened

1 cup sugar

1 tsp vanilla extract

3 cartons (8 oz each) diary sour cream 

3 eggs; slightly beaten

1 package milk chocolate chips

1 package peanut butter chips

1 tsp shortening 

Crust Instructions:

1. Heat oven to 325 F. 

2. Combine graham cracker crumbs, 1/3 cup sugar, cocoa and melted butter in a medium bowl.

3. Press crumb mixture evenly onto bottom and 1/2 inch up the side of a 9-inch springform pan. 

4. Bake 8 minutes. 

5. Remove from oven. 

6. Cool slightly. 

Filling Instructions:

1. Increase oven temperature to 350 F. 

2. Beat cream cheese, 1 cup sugar and vanilla on medium speed of mixer until well blended. 

3. Add sour cream and beat on low until blended. 

4. Add egg and beat on low speed until blended. 

5. Pour 2 cups filling into prepared crust. 

*Reserve 1/4 cup of each type of chips for topping*
6. Sprinkle chip mixture evenly  over the filling in pan. 

7. Carefully spoon remaining filling over chips.

Baking Instructions:

1. Bake about 1 hour or until center is almost set. 

2. Remove from oven. 

3. Using a knife or narrow metal spatula, loosen cheesecake from side of pan. 

4. Cook on wire rack additional 30 minutes. 

5. Remove side of pan. 

6. Cool another hour. 

Topping Instructions:

1. Combine shortening and remaining chips in a small microwave-safe bowl. 

2. Microwave on high 30 seconds; stir. 

3. If necessary, microwave additionally 15 seconds at a time; stirring after each time. 

4. Mixture should be a running consistency; good for a drizzle. 

5. Drizzle over cheesecake. 

6. Cover. 

7. Refrigerate for at least 4 hours.

*Keep any remaining cheesecake covered and in the fridge.*

Greek Salad

Cabbage Rolls

Chocolate Peanut Butter Cheesecake