sorceress

Firecracker Stuffed Peppers

Firecracker Stuffed Peppers

Firecracker Stuffed Peppers

Print Recipe
Course Main Course
Cuisine American, Egyptian, Mexican
Keyword beyond meat, coirander, cumin, red pepper flakes, rice, spicy stuffing, stuffed peppers
Prep Time 10 mins
Cook Time 1 hr 15 mins

Equipment

  • 9 inch Cast Iron Skillet or Casserole Dish
  • Foil or casserole dish lid.
  • Rimmed Cookie Sheet

Ingredients

  • 5 Large Bell Peppers
  • 1 Cup Jasmine Rice
  • Cups Water
  • 2 Teaspoons Salt divided
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 Medium Onion diced (about 2 cups)
  • 16 Ounce Package Beyond Meat
  • 1 Teaspoon Cumin
  • 1 Teaspoon Coriander
  • 2 Teaspoons Smoked Paprika
  • 1 Teaspoon Red Pepper Flakes
  • 8 oz Package Vegan Cream Cheese
  • ½ Cup Cilantro fresh, roughly chopped + more leaves for garnish
  • 32 Ounces Misteka Signature Tomato Sauce

Instructions

  • Preheat the oven to 425°F.

Prepare The Stuffing

  • Put the rice, 1½ cups of water and 1 teaspoon of salt into a small saucepan, cover with a lid. Bring up to a boil (about 3-5 minutes), then turn down to a very low simmer, cooking for 12 minutes. Turn off the heat, and allow it to sit while you prepare the spiced meat filling.
  • Heat a large rimmed skillet over medium-high heat, and add the olive oil. When the oil starts to shimmer, add in the onion, and cook until translucent, about 5-7 minutes. The edges of the onions should be slightly browned. Add in the Beyond Meat, remaining salt, cumin, coriander, paprika and red pepper flakes. Break up the meat into small pieces with a wooden spoon as the meat cooks. Cook for about 5 minutes. The meat will continue to cook in the peppers, so don’t overcook the meat at this step.
  • Add in ⅓ cup of Misteka’s Signature Tomato Sauce, the package of cream cheese, and chopped cilantro. Mix well until the cream cheese has melted and is mixed in completely with the meat mixture. Add in the rice and mix well again.

To Make The Peppers

  • Cut off the top of the pepper, but leave enough so that there is enough flesh that attaches to the stem. Set the tops aside. Clean out the seeds, and then gently spoon the stuffing into the pepper. Use the back of the spoon to gently pack in the stuffing.
  • Place the cast iron skillet or casserole dish onto the rimmed cookie sheet to prevent any spillage. Pour the remaining Signature Tomato Sauce into the cast iron skillet, then place the stuffed peppers gently inside, so the peppers are surrounded by the sauce. Put the tops on the peppers, then using aluminum foil, cover tightly. Place in the oven and roast for 45 minutes. After the time is up, remove the foil, and continue to cook, until the peppers have slightly browned on top. Let rest 5 minutes before serving.
  • To serve, carefully remove the peppers to plates, and spoon some Tomato Sauce around the pepper, and garnish with more cilantro leaves.

Notes

For the peppers, try to pick those that aren’t too lopsided and stand up well on their own. If the peppers are small, you may need more than 5. It’s also possible that you’ll have leftover stuffing. It’s a great addition to avocado toast, tacos, or burritos!
You can make these as spicy as you want. If you don’t like spice, omit the red pepper flakes. Alternately, if you love spice, you can use something spicier than red pepper flakes, or your favorite hot sauce.
For the cream cheese, I used Violive brand, but there are others out there that would be equally delicious!

Veggie Enchiladas

Veggie Enchiladas

Veggie Enchiladas

Veggie packed enchiladas with our Signature Tomato Sauce are out of this world good. The veggie filling makes it healthier than most, while still imparting the flavors and textures that we've come to love in an enchilada!

Share on facebook
Facebook
Share on twitter
Twitter
Veggie Enchiladas

Misteka Veggie Enchiladas

Print Recipe
Veggie packed enchiladas with Misteka's Signature Tomato Sauce are out of this world good. The veggie filling makes it healthier than most, while still imparting the flavors and textures that we've come to love in an enchilada!
Course Main Course
Cuisine Mexican
Keyword cheese, cilantro, corn tortillas, enchilada, frying, guacamole, mexican, mushrooms, signature tomato sauce, sour cream, tortillas, vegetables, zucchini
Prep Time 15 mins
Cook Time 1 hr 15 mins
Servings 8

Equipment

  • Rectangular 9” x 13” casserole dish or glass cake pan. Plus another casserole dish in case you need more room for more enchiladas.
  • Foil or casserole dish lid.
  • Small 8” Cast Iron Skillet
  • Large Skillet

Ingredients

  • 2 Tablespoons Extra Virgin Olive Oil divided
  • 24 Ounces Cremini Mushrooms cleaned, sliced and divided
  • 3 Medium Zucchini quartered lengthwise , and sliced ¼”
  • 9 Ounces Soyrizo
  • 1 Teaspoon Salt
  • ½ Teaspoon Freshly Cracked Black Pepper
  • 1 Teaspoon Oregano dried
  • 16 Corn Tortillas
  • 1 Cup of Canola or Vegetable Oil for partial frying of the tortillas
  • 4 Cups Misteka Signature Tomato Sauce
  • 1 Pouch of Violife Mixed Cheese Shreds

Instructions

For The Filling

  • In a large skillet over medium-high heat, add 1 Tablespoon olive oil, when hot, add in the zucchini and ½ teaspoon salt, and mix, allowing the zucchini to also brown and release it’s water for 5-7 minutes. Reserve into a large bowl. Add in the remaining olive oil, and add half of the mushrooms. Allow to brown, and release their water for about 5 minutes before adding the remaining mushrooms, remaining salt, pepper, and oregano. Cook for 5 minutes more, until most of the liquid from the mushrooms have evaporated and the edges of the mushrooms have browned. When there is no water in the bottom of the pan, add in the soy chorizo, breaking it up with a wooden spoon. Mix thoroughly, add the zucchini back into the pan, and cook for 3-5 minutes until warmed thoroughly. Remove from heat and set aside.

For The Enchiladas

  • Preheat the oven to 375°F. Prepare a large plate and line with paper towels. In a small cast iron skillet, heat the vegetable oil over medium heat. Once the oil is hot, add the tortillas one at a time, flipping with tongs after 5 seconds. Cook for another 5 seconds on the opposite side, drain, and set on a paper towel-lined plate to continue draining. Top with another paper towel, so there's a paper towel in-between each tortilla. Repeat with the remaining tortillas. This helps prevent the tortilla from breaking. The fat helps hydrate the tortilla and the heat helps tighten up it’s structure making it more durable and less prone to break or tear when rolling.
  • Put 1 cup of Misteka Signature Sauce on the bottom of a 9” x 13” casserole dish. Take ¼ cup of the vegetable mixture, and roll up in a tortilla. Place it seam side down in the casserole dish, and repeat with the remaining tortillas and filling. If you can’t fit them all in the casserole dish, find an additional small oven-safe dish to use. Top the tortillas with the remaining sauce, ensuring to cover the surface of all of the exposed tortilla, cover tightly with foil, and bake in the oven for 30 minutes, until bubbly. Top with the cheese down the center of each row of enchiladas, cover with foil, and return to the oven for 8 minutes, or until the cheese is melted to your liking. Vegan cheese needs appropriate steam in order to melt well, so covering the dish back up with foil after you top with cheese is imperative with this step.
  • Remove from the oven and serve immediately with all the fixings: Mexican/Spanish rice, refried beans, salad, guacamole, pico de gallo, and vegan sour cream!

Chickpea Potato Stew

Chickpea Potato Stew

Chickpea Potato Stew

This stew is a hearty dish, chock full of nutritious chickpeas, veggies, and potatoes and is perfect to help warm you up during the cold fall and winter months!
Make sure to soak your dried beans at least 6-8 hours or overnight.
Use your pressure cooker or electric cooker such as an Instant Pot.
Take caution when removing the lid to your electric or pressure cooker. Condensation forms on the underside of the lid, and is extremely hot! Always turn the lid away from you and allow to drain before setting it aside.
Salt after, as additional salt can cause your beans to become tough.

Share on facebook
Facebook
Share on twitter
Twitter
Chickpea Potato Stew

Chickpea Potato Stew

Print Recipe
A hearty stew made with Heka Saucery's Signature Tomato Sauce, nutritious chickpeas, potatoes, and eggplant.
Course Main Course, Soup
Cuisine American, Egyptian, Middle Eastern
Keyword chickpea, cilantro, eggplant, potato, signature tomato sauce, vegetable stock, vinegar, yogurt
Prep Time 5 mins
Cook Time 25 mins
Soak Time 5 hrs
Servings 4

Equipment

  • Pressure Cooker or Instant Pot

Ingredients

  • Cups Dry Chickpeas soaked, drained & rinsed
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 Pound Eggplant cut into ½ inch chunks (about 1 Large eggplant)
  • 1 Pound Russet Potatoes cut into ½ inch chunks (about 2 medium Russet)
  • 4 Cups Misteka Signature Tomato Sauce
  • 2 Cups Vegetable Broth
  • 1 Teaspoon Salt
  • 2 Tablespoons White Vinegar
  • ¼ Cup Fresh Cilantro roughly chopped + more for garnish
  • ½-1 Cup Plain Vegan Yogurt

Instructions

  • First, make sure to soak your dried chickpeas in a large bowl, using 6 cups of cold, filtered water. Soak them for at least 6-8 hours or overnight.
  • When the beans have finished their soaking process, heat up the pressure cooker over medium heat, or use the saute function on the Instant Pot, and add the olive oil. When the oil is shimmering, add in the eggplant, and evenly brown for about 5-7 minutes, tossing frequently.
  • Drain and rinse the soaked chickpeas, then add to the pot along with the potatoes, signature tomato sauce, and vegetable broth. Stir to combine. Put the lid on the pressure cooker, ensuring that the seal is properly set, lock the lid on, and set your heat to medium-high. Cook for 10 minutes once the pressure cooker comes up to pressure. If using the Instant Pot, lock the lid on and check that the valve is set to seal. Set to cook for 10 minutes on high pressure. Let the pressure release naturally.
  • When the pressure is released, carefully tilt the lid away from you, and allow any condensation to drip back into the pot. Carefully set the lid aside. Add in the salt, vinegar and cilantro, stirring to combine. Serve immediately with a dollop of yogurt on top of each bowl, and sprinkle with torn cilantro leaves. Serve with toasted bread or pita as desired.

Spiced Pumpkin Fall Fattah

Spiced Pumpkin Fall Fatta

Spiced Pumpkin Fall Fattah

Get ready to wow your guests with this glorious family-style Egyptian dish.  Fattah is generally leftover pita chips from the night before, same with the rice.  It's traditionally served with stewed meat on top, but we decided to showcase beautiful Sugar Pie Pumpkins to honor the fall season.

Share on facebook
Facebook
Share on twitter
Twitter
Spiced Pumpkin Fall Fattah

Spiced Pumpkin Fall Fattah

Print Recipe
Course Main Course
Cuisine Egyptian
Keyword fall, fattah, pita, pita chips, pomegranate, pumpkin, rice, vegan
Servings 6

Equipment

  • Two large baking sheets, a vegetable peeler, one medium pot, one large, shallow pot with a lid, and a large serving platter.

Ingredients

For The Roasted Pumpkin

  • 1 Whole Fresh Sugar Pumpkin, cubed into ½” pieces (about 4 cups)
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 Teaspoon Paprika
  • 1 Teaspoon Cinnamon
  • ¼ Teaspoon Cardamom
  • ½ Teaspoon Granulated Garlic
  • 1 Teaspoon Sugar

For The Fattah

  • 2 Cups Jasmine Rice
  • 2 Tablespoons Vegan Butter
  • 3 Cups Water
  • Teaspoons Salt
  • 2 Bay Leaves
  • 5 Small Pita Breads Cut into 1” squares
  • 4 Cups Misteka Foods Signature Tomato Sauce or one 32 ounce Jar
  • 10 Fresh Mint Leaves
  • ½ Cup Fresh Pomegranate Arils

Instructions

  • Preheat the oven to 400℉, and line a large baking sheet with parchment paper or a silpat. Place Signature Tomato Sauce in a medium pot over low heat, stirring occasionally, to slowly re-heat as we prepare the remaining components of the dish.
  • To process the fresh pumpkin, cut the stem off with a large knife, then cut the pumpkin in half lengthwise, from top to bottom. Scoop out the seeds, and cut the pumpkin into wedges about 1-2 inches thick. Using a vegetable peeler, peel the skin off, and then finish cubing the pumpkin into ½-1 inch pieces. Add to a medium bowl, along with all the spices, sugar, and olive oil, tossing to distribute everything evenly. Pour onto the baking sheet in a single layer, and roast for 20 minutes, tossing once after 10 minutes.
  • While the pumpkin is roasting, place the pita squares on a large, dry baking sheet. No need to line this baking sheet with anything as we are dry-toasting them. Toast for 7-10 minutes, checking after half the time has passed. Remove from the oven when the pita is very crisp and has a light golden color.
  • While the pumpkin and pita are in the oven, cook the rice. In a large pot, heat the 2 tablespoons of butter over medium heat. Add the rice and toast for 5-7 minutes, or until the rice becomes fragrant and is just beginning to show some slight golden color. Add in the salt, bay leaves, and water, stirring to combine. Bring to a boil, then reduce heat to low, cover, and cook for 13 minutes, or until there is no water remaining in the bottom of the pot, and the rice is light when fluffed with a fork. Remove bay leaves, and set aside.
  • To build, place the toasted pita squares evenly on the bottom of a large platter, and carefully top with the rice. Add 2 cups of the Signature Tomato Sauce on top of the rice, and add the roasted pumpkin on top of that. Finish the dish by scattering torn mint leaves and pomegranate arils on top. Place remaining Signature Tomato Sauce in a bowl for extra at the table. Serve immediately for a family fall feast!

Notes

It’s common in Egyptian Fattah to top the dish with nuts, namely chestnuts, almonds, or pine nuts. Feel free to add one or all of them for an added crunch!
A Koshary family favorite is an additional drizzle of Vegan Garlic Sauce, also available with the Signature Tomato Sauce on the Koshary By Misteka Website.
Besides spiced and roasted pumpkin, roasted or grilled tofu, Beyond Meat, or vegan chicken are also great toppers to Fattah, another classic dish of Egypt.

Sloppy Joes

Mid East Sloppy Joes

Sloppy Joes

These Vegan Sloppy Joes are a tribute to not only your inner child, but to those parents who looked to the Sloppy Joes as a quick meal to feed their families. We’ve gotten more health conscious, watching how much saturated fat we consume, keeping our bad cholesterol (LDL) levels lower. These delicious sandwiches make use of lentils, which are not only packed with fiber and protein, but with loads of great nutrients too. Walnuts also offer support with their healthy omega-3 fatty acids, and vitamin E, which help protect our skin from harsh elements and moisturize from within.

Share on facebook
Facebook
Share on twitter
Twitter
Mid East Sloppy Joes

Vegan Sloppy Joes

Print Recipe
Course Main Course
Cuisine Mediterranean
Keyword buns, burger buns, lentils, sandwich, signature tomato sauce, sloppy joes, vegan
Prep Time 5 mins
Cook Time 25 mins
Servings 4

Ingredients

  • ¼ Cup Distilled White Vinegar
  • 1 Teaspoon Salt divided
  • 2 Teaspoons Sugar
  • ½ Cup Red Onion sliced
  • 1 Cup Dry Lentils soaked overnight
  • ½ Cup Walnuts roughly chopped
  • 2 Cups Misteka Signature Tomato Sauce
  • ½ Cup Water
  • ½ Cup Pickle Chips
  • 4-6 Large Hamburger Buns

Instructions

  • The night before, or the morning of, make sure to soak your lentils in 3 cups of filtered water. This softens them up for the recipe, and cuts down on the time you have to have to cook them to make them soft. Soak for at least 2 - 3 hours, but if you can soak them even longer, that would be best. If you forget or don’t have time, you can still make the recipe, but add an additional half cup of water for a total of one cup, along with the sauce, lentils and walnuts before simmering.
  • In a small bowl, add vinegar, ¼ teaspoon salt, and sugar, mixing until the salt and sugar are dissolved, then add in the sliced onion. Toss to coat and let sit while you make the Sloppy Joes. Toss regularly to ensure even pickling.
  • In a medium pot over medium-high heat, add the tomato sauce, lentils, walnuts, water, and remaining salt (¾ teaspoon). Bring to a boil, then turn the heat down to medium-low and cover with a lid. Simmer for 25 minutes, stirring often, replacing the lid between stirrings.
  • When the lentils are soft, remove from heat, and build your sloppy joes by toasting your buns until golden brown. Add ¼ - ½ cup of the filling on the heel of the bun (the bottom), then add pickles and onions, placing the crown of the bun on top. Serve immediately with extra tomato sauce if desired!

Notes

You can also use a meat substitute like Beyond Meat or similar for this recipe. Crumble and brown your choice of plant based meat first, then add the tomato sauce. Omit the water completely. Simmer meat and sauce for 7-10 minutes until thick, then continue the recipe as written.