August 31, 2008

What’s Cooking

The classic tabouli is actually mostly parsley and mint, rather than the mostly grain dish Americans are used to seeing.
1/4 cup cracked wheat
3/4 cup hot water
2 cups chopped parsley
1/4 cup chopped mint
1/2 cucumber, peeled and diced
1 tomato, diced
2 scallions, sliced thin
3 tablespoons lemon juice
3 tablespoons olive oil
1/4 teaspoon salt

Soak cracked wheat in water for about 15 minutes to soften. Drain well, squeezing out all of the moisture.

Toss parsley, mint, cucumber, tomato, scallion, and soaked wheat together in a serving dish. Coat with lemon juice, olive oil and salt. Mix well. Chill salad if it is not served soon.

Serves 4
© Nikki & David Goldbeck, American Wholefoods Cuisine (Ceres Press)

Chickpea Pesto
This twist on the classic Italian pesto is dairy-free and much lower in fat. It can be used on pasta, but is also an excellent topping for sliced grilled zucchini or eggplant, or tossed with warm boiled new potatoes.
1/2 cup cooked or canned chickpeas, drained
2 tablespoons pine nuts, toasted
2 cups lightly packed basil leaves, or a mixture of basil and parsley
2 cloves garlic, chopped
2 tablespoons chickpea cooking liquid or water
1 tablespoon olive oil
Salt to taste

Combine the chickpeas and pine nuts in a food processor, and process until well ground. Add the herbs and garlic and purée to a thick paste. Add the chickpea liquid or water and process until evenly blended. Add the oil and process until completely incorporated.

Adjust salt to taste and serve, or store for up to 5 days in the refrigerator.

Makes just under 1 cup
© Nikki & David Goldbeck, Enemy of the Steak (Square One)

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