Teagan Goes Vegan
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Tabbouleh

4/27/2014

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Oh helloooo, I've been meaning to post this recipe for weeks (okay maybe months) now.  I just made it again tonight along with those sexy falafels from the Thrive Energy cookbook.  I have been missing Garbanzo since I moved here, so I wanted to make something as close to that as possible.  I accompanied the tabbouleh and falafel with hummus, romaine, and this vegan tzatziki sauce.  It was wonderful.  I love Mediterranean food.

That's all I got.  I am struggling to survive through the last two weeks of my first year of grad school, so maybe once that's over (and before I venture of to the UK for 3 weeks!!) you will see more from me.  Enjoy lovies!
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Tabbouleh

Adapted from Ina Garten
Serves 4
Ingredients
1 cup bulghur wheat
1 1/2 cups boiling water
3 tbs olive oil
1/4 cup fresh lemon juice
2 tsp salt
1/2 cup chopped mint leaves
1 cup chopped flat-leaf parsley
1 english cucumber, unpeeled, medium diced
2 cups (1 pint) grape or cherry tomatoes, cut in half
15 kalamata olives, diced
3 tbs hemp seeds
1 tsp freshly ground black pepper
Directions
1. Place bulghur in a large bowl.  Pour the boiling water into the bowl, along with olive oil, lemon juice, and 1 1/2 tsp salt.  Give it a good stir and let sit at room temp for 1 hour.  
2. Prep yours veggies!
3. Add mint, parsley, cucumber, tomatoes, olives, hemp, 1/2 tsp salt, and pepper and toss.
4. Chill tabbouleh for a couple hours before serving.  Enjoy!
Nutrition facts: 341 calories, 18g total fat, 1.8g saturated fat, 0mg cholesterol, 10.3g protein (12%), 410mg sodium, 39.4g carbohydrates, 9.8g fiber, 4.2g sugar, 64mg calcium
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    Hi, I'm Teagan (the vegan) and I like to cook and eat ALL the vegan things.  Got questions?  Hit me!  I promise I won't even shame you for asking me where I get my protein ;)

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