Roasted Beets, Fresh yellow Carrots, and Pumpkin Seed Tabouli (my new favorite dish ever)
For the gluten free folks, this is absolutely delicious. Last week I made tabouli (one of my all-time favorite foods ever--I'll stuff myself with it) with pumpkin seeds instead of bulgar wheat. Although tabouli is a fav food, the wheat tends to hurt my stomach later--leaving me with a regret that I succumbed to the dish when I shouldn't indulge in it. But now that I can use raw pumpkin seeds, I can consume away! And it's so much easier than soaking/cooking bulgar.
I am also a sucker for beets (hated, hated, hated as a child). I wanted to make this a very flavorful plate with lots of color. The photo from my phone is not great, but it gives you an idea of the rich nutrients and awesome presentation a dish like this has to a guest.
And it's vegetarian (not raw because of the roasted beets).
@alophoto no meat, roasted beets. The tabouli I did today was 1/2 cup raw pumpkin seeds, a bunch of parsley (curly), a handful of cilantro, 2 T olive oil, one lemon, one garlic, two green onions, kosher salt. I ran the seeds in a food processor first, then added everything else and pulsed. Voila--very easy! Roasted beets 400 degree oven for 30-40 minutes. I peel, then quarter, put them all in tin foil wrapped with some balsamic vinegar, salt, garlic powder,. and olive oil Use quality foil as it can leak and make a mess. Put a vinaigrette of balsamic on top of beets at end.
@tracys I love pumpkin seeds raw, and they are so fun to snack on, but as a bulgar replacement in tabouli--priceless. I can't even taste a difference and actually prefer the pumpkin seeds!
@alophoto All of the recipes I have been trying out have been gluten free! I'll try to tag you is I see something you might like. Smoothies have been great too. I've eaten so many fruits and veggies over the past two weeks.
