I adore Mediterranean cooking and in particular, Tabbouleh Salad. I kick mine up with tons of flavor so each bite creates a little party in your mouth. I prepared this salad as part of a quick mid week meal, but it is also a welcomed addition to any buffet. Present this lovely salad stuffed in a tomato, accompanied by some pita toast points and humus for a delightfully satisfying light lunch. Bon Appétit!
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INGREDIENTS:
- 1 cup bulgur wheat
- 1/2 cup chopped fresh Italian parsley
- 4 Roma tomatoes, peeled, cored and diced
- 1/4 cup chopped cilantro
- 2 tablespoons chopped fresh mint
- 1/4 large hothouse cucumber, cored and diced
- 1/2 cup pitted Kalamata olives, diced
- 3 scallions thinly sliced, white and dark green parks
- 1/2 - 3/4 cup vegan Feta cheese, optional (recipe follows)
- 4 ounces fresh lemon juice
- 4 ounces virgin olive oil
- Salt and pepper
DIRECTIONS:
Place the bulgur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour
Toss everything together in a bowl and add salt and pepper to taste. Refrigerate salad for an hour or longer before serving to allow flavors to meld.
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This recipe for Vegan Feta Cheese comes from the happyherbivore.com and is super delicious.
VEGAN FETA CHEESE
VEGAN FETA CHEESE
INGREDIENTS:
- 1 poundextra-firm tofu
- 2 tbspwater
- 4 tspyellow miso paste
- ¼ cupred wine vinegar
- 1 tbsplemon juice
- 1 tspsalt
- 2 tspbasil, dried
- 1 tsporegano or majarom, dried
- ¼ tsprosemary, dried
- 2 tbspnutritional yeast
INSTRUCTIONS:
Break tofu into a few large pieces in a mixing bowl and set aside. Whisk all remaining ingredients, except nutritional yeast, together. Pour over tofu and mix with your hands, crumbing the tofu into smaller pieces as you go. Set aside and let rest for 10 minutes. Sprinkle 1 tbsp of nutritional yeast over top and mix. Taste, adding more nutritional yeast if desired.