THE BEST SPAGETTI TABOULI

In Genesis 1:29, God gave Adam and Eve "every seed-bearing plant all over the earth and every tree that has seed-bearing fruit" to be their food.  Our bodies were designed for plant-based foods - that's one of the reasons I've decided to try veganism, a diet without animal products.  I'm excited to announce that for at least one week I will be vegan and will document and share my journey with you!

 I made a big bowl of tabouli on Sunday night and popped it in the refrigerator for the week to come. On Monday I topped my refrigerated tabouli on steaming spaghetti noodles.  Quite possibly the most refreshing and delicious spaghetti I have ever had, Tabolui-topped-spaghetti is a tantalising and fresh spring or summer lunch!   

I followed a delicious recipe from here: 

THE BEST TABOUlI 

2 cups fine bulgar

2 cups boiling water

1 bunch green onion

1 medium onion

1 bunch parsley, stems removed, chopped finely

1 bunch fresh mint leaves, chopped finely

2 large tomatoes, chopped. 

1/4 cup olive oil

1/4 cup red wine vinegar (I used freshly squeezed lemon juice instead!)

salt and paper

dash of cayenne pepper (optional) 

Place bulgur in a large mixing bowl. Cover with boiling water and let stand 5 to 10 minutes, then fluff grains with a wooden spoon.

1. Add onions, parsley, mint, and tomatoes to the bulgar and mix.

Add the rest of the ingredients one at a time, mixing well.  Refrigerate and toss before serving. 

NUTRITION: Parsley is an excellent source of iron; the Vitamin C in lemon juice heightens the absorption of iron.  Olive oil is great for your skin and an excellent source of Vitamin E, A, and essential fatty acids (Omega 3 and 6).

What is your favourite meal? xx