Tag Archives: green onion

Tabbouleh

First off, I’m just gonna let you know that my mom and I are actually heading to Louisiana right now. I’ve set up some posts to keep you busy while I’m away in New Orleans munching down on all of the Creole cooking I can eat.

On that note, I’ll have a ton to talk about when we get back because we’re also going to go look at the oil devastation on the coast.

For now, I promised you a tabbouleh recipe and here it is:

Tabbouleh

  •  1 cup Bulgar Wheat
  • 1 1/4 cup Boiling Water
  • Juice of 2 Lemons
  • 1/4 cup EVOO
  • 3 1/2 tsp. Sea Salt
  • 1 bunch Scallions, chopped (white and green part)
  • 1 bunch Mint, chopped
  • 1 bunch Parsley, chopped
  • 1 Cucumber, peeled, seeded, and diced
  • 2 Roma Tomatoes, diced
  • Salt and Pepper, to taste

Pour the boiling water over the bulgar wheat and mix in EVOO, half of the salt, and the lemon juice. Let stand for an hour then add everything else and mix well. Place in the refrigerator over night so the flavors can meld together well.

ECO-BENEFITS

  1. Vegan
  2. Organic
  3. Bulgar is a quick cooking grain… in this case you only have the stove on as long as it takes to boil water.
  4. Check out this link to learn about the difference in salts for the environment.

Things That Make Me Happy

Things that make me happy:

  • My roommates and I having late night crazy singing parties.
  • Roadtrips
  • Cooking
  • The environment
  • The ability to spread the things I’ve learned with others.
  • Days that all of these things come together.

Today was one of these days. My roommate, L, and two of my best friends, K and B, decided to go on an adventure to the home of the split pea soup. And after getting hopped up on sugar at a local Danish town, we stayed up late singing Eminem and Brandy You’re a Fine Girl. Tomorrow, I am in a sustainable cooking competition at my school. I hope to show everyone at the competition everything I’ve been learning through this project. I’ll let you guys know how it goes, but here is the recipe I’ll be using:

Thai Veggie Pasta with a Peanut Dressing

  • Whole buckwheat soba noodles
  • Red Bell Pepper, cut in skinny strips
  • Carrot (the SECRET ingredient), cut in skinny strips
  • Broccoli, cut into small florets
  • Cauliflower, cut into small florets
  • Green onion, chopped
  • Zucchini, cut in skinny strips
  • Peanut Butter
  • Sriracha
  • Maple Syrup
  • Sesame Seed Oil
  • Soy Sauce
  • Ginger
  • Ground coriander
  • Roughly chopped parsley, toasted sesame seeds, and grated carrot to top

Ok. I know there are a lot of ingredients, but they’re all local, organic, and seasonal. If these aren’t in season where you are, pretty much any vegetables can be used. Saute the vegetables in extra virgin olive oil while covered. Meanwhile cook the soba noodles per instructions. Mix the remaining ingredients (minus the parsley, sesame seeds, and grated carrot)–>I didn’t put portions for anything because if you like things spicy, you’ll want more sriracha, or if you like things sweet, more maple syrup (make sure to get 100% maple syrup). When the noodles are finished, mix in the veggies and the peanut sauce and top with the parsley, sesame seeds, and grated carrot. I recommend using a little less sesame seed oil than you might think because my first test was a little too peanuty and lessening the amount of sesame seed oil seemed to fix this problem.

Eco-Benefits

  1. It’s a vegan recipe! Check out Why Going Vegan is Like Riding a Bicycle to understand why this is awesome.
  2. All of the ingredients are local, in season, and organic. I’ve raved about these things in almost every post.
  3. Soba noodles take less time to cook so you’re using less fossil fuels! And covering the vegetables while you saute them cooks them faster as well!