Tuesday, September 3, 2013

Tabbouleh Salad

V is for Variety and V is for Vacation! 

Welcome to the Vegan Month of Food (VeganMoFo)  I intend to post 20 times during the month of September – all about vegan food. Check out the gals who organize the project here, and search out other fantastic vegan bloggers. I decided on the theme of “V is for Variety” because, honestly, once I quit the chicken breast – my food choices exploded! Join me!

From the far reaches of Northern Michigan to the Cumberland Plateau in Tennessee – I have been on vacation! What a special treat to see so much of my family this summer. So much laughter and I guess a few tears also. Really, when it comes down to it, our families make each us the of unique individuals we are. Without them, where would we be?.... um.... alone!  Our histories, our memories, all the unspoken bonds that hold us together. If you are a hobbit lover, then you will appreciate this J.R.R. Tolkien quote, which I guess applies to some families: “I don't know half of you half as well as I should like; and I like less than half of you half as well as you deserve.” Can't you picture Bilbo saying that at his 111th birthday party? 

 A few of us were brave enough to test the cold waters of Lake Huron.

 Others huddled in blankets. 

Huge meals were prepared together. 

I actually got brave and made this awesome vegan cheese for the family - *yes* I lugged my Vitamix to Tennessee. Everyone loved it! I mean, like crazy-loved it. 

A special shout out to my mom who was so gracious to prepare vegan food for me – she really out did herself! Today I share her tabbouleh recipe, originally from Ina Garten, as you can see from my mom’s notecard.  I could eat it by the tubful and I encourage you to do the same. 

(one note.... soak the bulgur and then prepare the dressing to pour over- Mom's note might be confusing. notice also that you could serve this in pita bread or with feta cheese.)

Soak the bulgur. Chop the veggies. Make the 

Add all the lovely chopped veg. Pour over the super lemony dressing. Mix and serve. 

To round out my month of vacation, I moved our three kids to their new apartments, got them all settled in where they need to be. College, College, Work. I started to tidy up the house (now that we are empty nesters it should stay clean....yeah, right!)

1 comment:

  1. Tabbouleh is probably my favorite salad, except these days I'm probably making it more often with quinoa than bulgar. Love how the flavors and aromatics develop over time as the dish sits. I always make enough so that I'll still be eating it two days later.

    Also, love Mom's handwritten recipe card. Moms are the last generation of people to be able to write in such lovely cursive.



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