I’d like to start with the news for all readers that this is a special post for me. And the reason for this is that this is the fiftieth recipe from me on this blog, trying to bring vegan food to the table. So, congratulations and let the future bring more of what we all like.
And a taste of spring…
What you need is like 20 minutes and:
1 teacup of wheat bulgur
2 stems of spring onion
2 stems of spring garlic
1 large tomato
handful of fresh dill
2 tbsp olive oil
fresh ginger (a piece as large as your thumb)
1/2 lemon’s juice
grounded black pepper
chili to taste
The idea of this tabbouleh is that it is fresh and raw, as spring is. So start with washing the bulgur and instead of boiling it. This will require to keep it in the fridge a bit longer, but it’s worth it as it will keep all the nice things of the wheat from evaporation. Drain it and put aside in a bowl.
In a food processor reduce the garlic, the onion, the tomato, the dill and the ginger into tiny pieces. If don’t have a food processor, use a knife to chop them very finely. Put the mixture in the bowl with the bulgur.
Add the lemon juice, the spices and the olive oil and mix very well. Cover with some stretch folio and put in the refrigeration for at least 4 hours.
Serve cold with a salad and some pita bread.
Vegan is Good!