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cookbook sampler


tabbouleh with chickpeas and spring salad


Serves 4


½ cup bulgur, fine ground if available ½ cup boiling water 2 tablespoons freshly squeezed lemon juice ¼ cup extra virgin olive oil


a small bunch of fresh flat-leaf parsley, finely chopped a large handful of fresh mint leaves, finely chopped 2 tablespoons finely chopped fresh dill 20 cherry tomatoes, halved


14-oz. can chickpeas, rinsed and drained 4 large handfuls of baby salad greens sea salt and freshly ground black pepper lemon wedges, to serve toasted pitta bread or Turkish pide, to serve (optional)


Bulgur is often confused with cracked wheat but it is not exactly the same thing. The wheat kernels have been steamed, dried, and crushed to give a tender, chewy texture which is excellent for pilafs and wholesome salads, such as tabbouleh.


Put the bulgur in a heatproof bowl and pour over the boiling water. Stir once, cover tightly with plastic wrap/clingfilm, and set aside for 8 –10 minutes. Put the lemon juice and olive oil in a small bowl and whisk. Pour over the bulgur and stir well with a fork, fluffing up the bulgur and separating the grains.


Put the bulgur in a large bowl with the parsley, mint, dill, tomatoes, chickpeas, and salad greens. Toss everything together. Season well with salt and pepper. Transfer to serving plates and add a wedge of lemon for squeezing. Serve with toasted pitta bread or Turkish pide, if liked.


Easy Vegan:


Simple Recipes for Healthy Eating by Vatcharin Bhumichitr


Whether it’s a desire to improve health through eating a pure diet, or for reasons of conscience, vegan food is an increasingly popular lifestyle choice. These easy-to- follow vegan dishes from around the world use readily available ingredients and show just how creative and varied vegan cooking can be. Soups to try include; Zucchini; and Miso with Ramen Noodles and Stir-fried Vegetables. Enjoy delicious Snacks and Light Meals such as Red Bell Pepper and Walnut Dip; Sesame Sweet Potato Wedges with Peanut Dipping Sauce; and Bean Bur- ritos. Try a fresh idea from Salads-choose from Couscous Salad with Chickpeas and Artichokes; Black Rice Salad with Chile Greens; Herb, Red Onion, and Quinoa Salad with Preserved lemon.


Satisfying Hot Dishes include Creamy Veg- etable and Cashew Nut Curry; and Barley Risotto with Spring Greens and Radiccho. Indulge yourself with something from Sweet Things - treats include Lemon, Thyme, and Green Tea Sorbet; and Cherry and Hazelnut Oat Cookies. Nutritious Drinks to enjoy in- clude Vitamin C Boost Juice; Pineapple and Passionfruit Soy Shake; and Date, Banana, and Rice Milk Frappe. Over 100 recipes and beautiful photos! Hardcover, 240 Pages


Published by Ryland Peters & Small rylandpeters.com


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