These recipes are easy, yet very rewarding. The tabbouleh is quite hearty, especially with the addition of sprouted lentils. Traditional cooked tabbouleh is made from bulgur, but for the raw version we use….you guessed it… parsnips to replace the grain. They are a little on the sweet side, but the lemon juice and parsley help to balance out the flavour. You can also use cauliflower in place of bulgur, but I find it a little bitter.
And who doesn’t love the combination of almonds, cranberry and orange? Enjoy!
Raw vegan tabbouleh recipe (serves 3-4)
small handful of macadamia nuts
juice of 1/2 lemon (more to taste)
dash of ground coriander
Himalayan salt and fresh ground pepper
handful of fresh parsley, chopped
1 large tomato, chopped
1/2 cucumber, chopped
handful of sprouted lentils (optional)
Instructions: Peel parsnips, cut into chunks and process in food processor until they are the size of rice. Add macadamia nuts and pulse until mixed in. Transfer to a bowl.
By hand, stir in olive oil, lemon juice, spices and the rest of the ingredients. Voila! Dinner is served.
Raw cranberry orange bar recipe (these are a twist on Ani Phyo’s lemon bars)
1 cup almonds, soaked overnight
3/4 cup pitted dates
juice of 1/2 to 1 orange (depending on how juicy it is)
zest of 1 orange
1 tsp vanilla
pinch of salt
scant 1 cup shredded coconut
large handful of dried cranberries
Instructions: Process almonds in food processor until ground. Add dates, orange juice and zest, vanilla, salt and coconut and process until a dough forms.
By hand, stir in dried cranberries. Press mixture into an 8-inch square baking pan (or 2 small loaf pans). If you sprinkle a little dried coconut into the pan first, it’s easier to get the bars out later.
Let set at least 1 hour in the refrigerator. I really struggled to wait that long to have a taste.