Tag Archives: the vegan version

Guest Blogger: The Vegan Version

29 Nov

Lee is the author of the blog The Vegan Version, she is an amazing person on top of being a busy mom and avid blogger. Welcome back Lee!

I was recently given sweet potatoes that were grown by a friend in his garden. To the best of my knowledge I have never had a freshly picked sweet potato. Even though my Father had a huge garden and sometimes grew potatoes I don’t think he ever grew sweet potatoes.










I am heading to my Moms for Thanksgiving dinner today and bringing my potato stuffed lentil loaf, green bean casserole and these sweet potato turnovers. I am so blessed to have so much to be thankful for- a supportive family, a terrific husband, two beautiful kids, sweet bulldog, a loving circle of friends, a great home and, a fulfilling career.

And of course I cannot forget all of you that read this blog. I have met so many great people on this vegan journey and it brings me much happiness to share compassionate recipes with you.

Of course, lets not forget Steve who grew and gave me these sweet potatoes- the best I have ever eaten!

The recipe makes a ton. You could easily cut it by 2/3rd to create a single tray of turnovers.

Sweet Potato Turnovers

3 packages frozen puff pastry, thawed according to package directions (I used Pepperidge Farm)
5 or 6 small/medium sweet potatoes, cubed and boiled until fork tender
1 head roasted garlic
1/2 cup +2 tbsp non dairy milk (I used So Delicious Unsweetened Coconut
1/4 cup Earth Balance Vegan Butter
3 tbsp fresh thyme, chopped
1 tbsp maple syrup
2 tbsp olive oil
Salt and pepper to taste

Preheat oven to 400 degrees.

Place the cooked sweet potatoes in a bowl and add the 1/2 cup non dairy milk and Earth Balance Butter.  Beat with a hand mixer until smooth.  Add the roasted garlic, thyme, salt and pepper and beat to incorporate.

In a small bowl whisk together the other 2 tbsp of non dairy milk and the olive oil.  Place one sheet of puff pastry on a cutting board and cut into 9 equal size squares.  Add about a teaspoon of the potato mixture in the center of each square. Brush the perimeter of each square with the non dairy milk and olive oil mixture.   Fold the puff pastry over the mixture forming a triangle shape.  With a fork crimp the edges in order to ensure no filling escapes during baking.

Brush the tops of each of the turnovers with some more non dairy milk and olive oil mixture. Place on a lightly greased baking sheet and bake for about 15 minutes at 400 or until golden brown.

Guest Blogger: Vegan Version’s Sigara Borrek

4 Oct
This post is courtesy of Vegan Version. You can read about Lee’s Blog here. Hope you enjoy this vegan delight!

Growing up in a Middle Eastern family I was exposed to many great foods at a very young age.  My Father is from Beirut, Lebanon and my Mother learned to cook authentic Middle Eastern food from my Grandmother and Aunts. And, I was lucky enough to have my Mother teach me.


Borek was something we often had at family gatherings. I would snack on them all day long – to the point that I was not usually hungry when dinner was served.  They can be made in many variations; the ones we had were usually cheese filled.  They are such a wonderful treat and I have not had one since going vegan.

I decided that there must be a way to replicate these wonderful snacks so I set out to concoct a recipe of my own.  Tasting these brought me straight back to my childhood.  They taste great, a crispy, flaky outside and creamy, cheesy inside. As far as I remember, they are very close to the original.

Many people are intimidated by phyllo dough- don’t be. Even though it is delicate it is actually pretty forgiving to work with. And the end result is always so pretty!

Sigara Borek
10 oz vegan cream cheese, sofened (I used Tofutti brand)
1/2 cup Daiya Mozzarella Shreds
1/2 cup parsley, chopped
1/4 cup olive oil
1/4 cup non dairy milk (I used So Delicious Unsweetened Coconut)
Salt and pepper to taste
3 sheets phyllo dough* thawed according to package directions

Preheat oven to 430 degrees.

Mix the cream cheese, Daiya, parsley, salt and pepper in a bowl. Stir until well incorporated. Set aside.

Mix the olive oil and non dairy milk together and whisk to incorporate.

Take the phyllo sheets, still stacked and cut them in half.  Then cut each half diagonally to create two even sized triangles. Take one  phyllo triangle and lay it on a flat surface with the short side closest to you.  Place a tablespoon of the cheese mixture toward the bottom of the short side of the triangle and spread until it almost reaches the outside corners.  Fold the corners in around the filling and roll the sheet until it creates a cigar shape. Seal the tip of the cigar with a little bit of water. Place on a lightly greased baking sheet. Brush liberally with the olive oil and non dairy milk mixture. Repeat until all triangles of phyllo are used.

Bake at 430 degrees for about 15 minutes or until the phyllo is golden brown.

Serve hot or warm.

*Note: when working with phyllo be sure to keep the sheets you are not working with covered with a damp towel so it does not dry out.