Tabulleh with Chick'n Crumbles

 

Tabulleh with Chick'n Crumbles-
A refreshingplant-based version of a popular Middle Eastern salad

Who doesn't remember the minty-lemony refreshing surprise of their first spoonful of Taboulleh? Not surprising that the Middle Eastern country of Lebanon claims it as one of its most popular dishes world-wide.

 In the simplest terms, it is a salad made from bulgur or cracked wheat soaked in lemon juice and olive oil and stuffed with fresh herbs, like chopped mint and parsley (or cilantro) and topped with veggies like cucumber, onion, and tomato, a pleasant mix of spices, chopped nuts or seeds, and sometimes chicken mince is fried up and mixed in. We have veganized the salad and are including a crumble made from soy curls (recipe below) although it would work well with other faux chicken meat or tofu crumbles.

I've also included a recipe at the very bottom for easy-peasy oat flat breads.

This recipe will serve 8.

INGREDIENTS:

1 cup bulgur or cracked wheat     (other grains will work as well, such as quinoa or oats)

1/2 cup dry soy curl small pieces (I used the grit/ gravel-y remainders of larger soy curls)

4 tablespoons olive oil

1 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon cinnamon

1 cup minced onions

1/2 cup hemp seed (or traditionally, pine nuts or walnuts are used.)

1 cup finely chopped tomatoes

1 cup finely chopped cucumber

1/2 cup finely chopped cilantro (or traditionally, chopped parsley)

1/2 cup finely chopped mint leaves (peppermint or lemon balm, etc.)

1/2 cup finely chopped green onions 

5 tablespoons lemon juice

5 tablespoons olive oil (additional to the 4 tablespoons of olive oil above)

PREPARE THE CRUMBLES AND THE BULGAR

1. Put the bulgur in a large bowl and the dry soy curls in a medium size bowl.
2. Cover each generously with hot water (that you have boiled)
3. Let each bowl sit for about 15 minutes
4. Drain each item separately in a fine mesh strainer, keeping them aside, separately. Make sure they are drained as much as possible, pressing to release any left-over moisture where both the soy curls and the bulgur are concerned.
5. Heat 4 tablespoons of oil in a large wok or frying pan. When heated, add the soy crumbles and stir-fry for about 3-5 minutes. 
6. Add in the cumin, salt, pepper and cinnamon and stir for a couple of minutes, coating the soy curls
7. Add in the chopped onions and the hemp seed (or nuts) and stir only for a minute before removing the wok/pan from the burner.
8. Let the soy curl crumbles and other items cool for a few minutes.
9. When somewhat cool, place the above in a salad bowl and add in bulgur and other ingredients.
10. Toss to mix. Serve.

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This is a hearty salad that can be accompanied eaten by itself or with other side vegetables, greens, etc. This pocket bread recipe can be made up before the salad and served as part of an authentic Mediterranean meal. 

Or you might want to try the following quick and easy oat flat bread recipe that goes nicely with most salads:

In a high speed blender, put:

• 2 cups of oat groats (gluten-free if you are eating that way), 2 cups of water, 1/2 tsp. salt

Heat a dry fry pan or griddle (no oil) for a few minutes on medium high heat.

• Spin up the mix in the blender until it is the consistency of pancake batter, completely free of lumps. You may need to a little more water for additional bread rounds.
• Pour the batter into a small to medium tortilla shape. Let it fry for 2-3 minutes and flip and let it cook for about the same time on the other side. Makes about 4 small Tortilla size flat breads.
• Particularly yummy with hummus, so staying with the Middle Eastern theme!

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