Mixed mushrooms, bell peppers, walnuts, & savory cream cheese wrapped in phyllo dough. Served with a side of roasted tri-colored cauliflower and lentils.
Short History: Apricots were cultivated in China and Central Asia as early as 2000 B.C., and migrated with the traders, who moved along the Great Silk Road. They are most likely the ones who introduced the fruit to Persians. At that time, they were called zardaloo (“yellow plum”). From there they were moved then to the Middle East. They especially flourished in Granada and Syria. Currently, most of the United States miss out on fresh apricots because of “modern shipping and marketing practices” that lead to the fruit being picked before it is fully ripe. However, a few farmers in the US have attempted to develop a fruit that is closest to the Central Asian varieties. He said this about Central Asian varieties: “Unlike Western Apricots – invariably tawny or orange-yellow, occasionally flecked with reds – Eastern ones range in color from purple-black to cream-colored with a rosy blush. They can be small as a pea or as big as a tennis ball.” This recipe from The Vegan Taste will provide you with antioxidants, vitamins A, B, C, & K, folate, iron, and more!
Reheating Instructions: Bake at 350F for 10 minutes.
“Absolutely delicious!” – Crystal Sh. from Surprise
“I thought it was very good!” – Dan Sm. from Peoria