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 Post subject: Tabbouleh
PostPosted: Mon Jun 03, 2013 2:51 pm 
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Kitchens Planning Manchester
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I know it's a pretty easy thing to make but can anyone point me in the direction of a really stellar recipe? I have a boatload of parsley to use but can't remember ever making it before.

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 Post subject: Re: Tabbouleh
PostPosted: Mon Jun 03, 2013 3:11 pm 
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Here is a link to my recipe for quinoa tabbouleh, but if you want something more traditional, there's a link to a traditional, stellar recipe in the first paragraph. Yum, tabbouleh!

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 Post subject: Re: Tabbouleh
PostPosted: Mon Jun 03, 2013 3:56 pm 
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So Totally Yiffy
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That looks pretty good, and I too don't think I have any bulgar wheat in the cupboard but I have quinoa and I have some parsley (left over from making felafel) and mint in the garden, so guess what I'm making tomorrow evening.
Cheers for that.

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 Post subject: Re: Tabbouleh
PostPosted: Mon Jun 03, 2013 4:05 pm 
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I too have a ridiculous amount of parsley right now! This is well-timed.

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 Post subject: Re: Tabbouleh
PostPosted: Mon Jun 03, 2013 4:43 pm 
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 Post subject: Re: Tabbouleh
PostPosted: Mon Jun 03, 2013 5:02 pm 
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also use lemon fresh juice more than anything - it is what makes things awesome!

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 Post subject: Re: Tabbouleh
PostPosted: Tue Jun 04, 2013 3:02 pm 
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Allularpunk - your tabbouleh is solo good.
Made it tonight, it's in the fridge for lunch tomorrow, but have tested it, lush! Thanks.
Not sure if this will work but photo attached.
Image[/URL]

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 Post subject: Re: Tabbouleh
PostPosted: Tue Jun 04, 2013 3:55 pm 
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I love to make the one from Yellow Rose recipes (that uses quinoa and lime juice). That seems to be the one I make most these days.

I also like one I used to make ALL THE TIME with bulgur and wild rice and no cucumbers (not a huge cucumber fan) I remember I used to add black beans. I can't find that recipe though, but it's a basic lemon juice tabouleh vinaigrette and you cook the wild rice in (Not Chick'n brand stock/vegan chicken stock) for extra flava and add rinsed black beans if you like extra bulk. I also like to soak bulgur in cold water. I find bulgur's kind of too delicate for hot water and I prefer a long soak with cold water (like three to four hours and I use ala type bulgur which is especially coarse). Man, I had that recipe tweaked just the way I like it. I should try and make it again!

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 Post subject: Re: Tabbouleh
PostPosted: Tue Jun 04, 2013 6:01 pm 
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mictheotterspotter wrote:
Allularpunk - your tabbouleh is solo good.
Made it tonight, it's in the fridge for lunch tomorrow, but have tested it, lush! Thanks.
Not sure if this will work but photo attached.
Image[/URL]


Oooh, glad you liked it!

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But if one were to tickle Pluto, I suspect that it might very quietly laugh. - pandacookie

55k usd is like 4 cad or whatever equivalent in beavers you use on the island - joshua


Awesome. Vegan. Rad.


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