Tag Archives: carrot

Tabbouleh

Last year when I first ventured into the vegan lifestyle I bought a bag of bulgur wheat on whim during one of my trips to the grocery store. It sat in my pantry for several months, I just didn’t know what to do with it.

Tabbouleh // Herbivore Triathlete

One day during the summer I came across a recipe for tabbouleh that caught my eye. I decided to try the recipe and it was a hit with both my oldest daughter and myself. I made the tabbouleh as written a couple of times, but the amount of olive oil the recipe called for just did not sit well with me. Then summer turned into fall and winter and tabbouleh is such a fresh summery meal to me that I didn’t give it much more thought.

Tabbouleh // Herbivore Triathlete

On my birthday my family took me out to dinner at a local natural eatery called Alladin’s. It was a favorite of mine during my high school vegetarian years so I knew it was a great choice for my birthday dinner celebration. As I was browsing the menu my oldest daughter pointed out that one of the appetizers was tabbouleh! It was served with pita bread and sparked my memory of how much I enjoyed this dish over the summer.

Tabbouleh // Herbivore Triathlete

Shortly after my birthday dinner I came across a tabbouleh recipe on one of my favorite vegan blogs, Oh She Glows. I knew it was time to re-make my beloved tabbouleh recipe with less oil and fall in love all over again.

Adapted from: Oh She Glows

Makes 2-3 cups

Ingredients:

  • 1/2 cup Bulgur Wheat (can substitute another grain if you’d prefer)
  • 2 cups vegetable broth
  • 2-3 cups fresh Italian, chopped finely
  • 1 tomato, chopped
  • 1/2 cucumber, chopped
  • 1 small carrot, chopped finely
  • 2 green onions, chopped
  • 1 clove garlic, minced
  • 1/4 cup fresh lemon juice (I had no lemons and used the bottled stuff, it worked fine)
  • 1-2 tablespoons extra virgin olive oil
  • Kosher salt and black pepper, to taste

Tabbouleh // Herbivore Triathlete

Method:

1. Place vegetable broth in a medium sized pot and bring to a boil. Add in the Bulgur wheat and reduce to simmer for about 20 minutes, or until tender.

2. While the bulgur wheat is simmering, chop all the vegetables and place into a large bowl. Once the bulgur wheat is cooked go ahead and add it into the bowl. Pour on the lemon and extra virgin olive and stir well. Season with salt and pepper to taste.

3. The tabbouleh may be eaten right away, but the flavors will intensify if allowed to sit in the refrigerator for at least 30 minutes.

**Tabbouleh will keep in the fridge in a covered container for up to 5 days.**

Tabbouleh // Herbivore Triathlete

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Very Veggie Vegan Minestrone

My family is very busy, as I’m sure most families with three active youngsters are, so on our busiest night (when all 3 kids have some sort of sport/activity) I like to make a quick and easy dinner. The temperatures have been steadily dropping here in NW PA, so soup seemed to be the answer. I am not a big fan of soup from a can and prefer to make my own soups. My husband chose Minestrone soup and crusty Italian bread for dinner. Sounds perfect!

I went on a mission to find a veg*n minestrone soup that would satisfy my omnivore family but not compromise my plant-based diet. I thought I’d found a winner with “Vegetarian Minestrone Soup” until I read the ingredients and chicken stock was listed! I decided that I would use a combination of several recipes I’d found and create my own from there. Here’s what I came up with!

Ingredients:

  • 1 tablespoon extra virgin olive oil
  • 1 yellow onion, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1/2 cup each red pepper & green pepper, diced
  • 2 cups fresh tomatoes, diced
  • 1 glove garlic, minced
  • 1 Rapunzel Brand Vegetable Bouillon cube, dissolved in 2 cups boiling water
  • 2 cups water
  • 8 oz. ditalini pasta
  • 15 oz. can of beans (I used dark red kidney)
  • 2-4 tablespoons tomato paste
  • 1 tsp. Herbamare
  • Fresh ground pepper, to taste

Using a cast iron stock pot, saute onion in EVOO on medium heat until translucent. Add garlic and continue to cook for another minute.
Add the carrots, celery, peppers, tomato, vegetable broth, and water. Bring to a boil.
Add pasta and cook for 6-8 minutes until al dente.
Stir on tomato paste and beans and cook just until combined.
Serve with a hunk of Italian bread and a pat of Earth Balance.

What’s your favorite soup on a cold fall day?