sharing raw, vegan recipes and advice
I made this to go with tonight's dinner using a carrot instead of bulgur wheat or quinoa for the starch.
I made the whole thing in my food processor and it took me about 8 minutes including cleaning the machine. Now it's chillin in the fridge and will be ready for dinner or lunch or a snack, in a wrap or on top of a green salad.
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1 carrot
3 leaves curly kale
1/2 cup fresh mint leaves
2 roma tomatoes
juice of one half lemon, about 2 tbs
Process ingredient separately and then mix together in a large bowl. Chill and serve.
1 carrot in the FP with S-blade. Chop until it's about the size of rice. Transfer to large bowl and set aside.
3 leaves curly kale
1/2 cup fresh mint leaves
in FP with S-blade. Chop until shredded and put it with the carrots
2 roma tomatoes in FP with S-blade and chop until bite sized. Careful not to over process or you will have tomato sauce. You want nice chunks.
Add the juice of one half lemon, about 2 tbs and stir well.
Why you used Kale instead of Parsley. Tabouli without parsley is not Tabouli- sorry