Sunday, May 3, 2009

Cranberry Walnut Tabbouleh

Instead of the classic tabbouleh trio - olive oil, tomato, cucumber - this one uses walnut oil, walnuts and dried cranberries.

Combine 1 cup bulgar wheat and 1/2 cup chopped dried cranberries in a bowl. Pour 1 cup boiling water over the mixture, and let stand until the liquid is absorbed - the original recipe said 30 minutes, but mine took only 17.

Fluff with a fork, then add: 1/2 cup chopped parsley, 1/4 cup chopped red onion, 1/4 cup lemon juice, 2 tablespoons chopped walnuts (toast them first, if you like), 2 tablespoons chopped mint, 1 and 1/2 tablespoons walnut oil, 1/4 tsp. salt, and 1/4 tsp. black pepper.

Toss to combine; 2/3 a cup is 170 calories. This is easy to take in tupperware for lunch the next day, too!

bulgar wheat $4.19
dried cranberries $6.49
walnuts $5.49
mint $1.99
walnut oil $8.99

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The Vegan Pantry

  • Vegan yogurt - Whole Soy
  • Vegan milk - Silk
  • Vegan Feta - Sunergia
  • Vegan Cheese - Galaxy Foods
  • Vegan Eggs - Ener-G
  • Vegan Butter - Earth Balance