David's Page

I discovered Tabouli many years ago...as I suppose most of us probably have. I kept adding things over the years though, so that it's morphed into something I don't think can really be called Tabouli anymore...maybe a "cracked wheat salad" or something would be more appropriate.

4 cups cracked wheat
8 cups water
2 cups fresh parsley, chopped (the broad leaf variety is what I usually use)
3 bunches of scallions, chopped
8 T fresh mint, chopped
8 T extra virgin olive oil
8 t fresh lemon juice
black pepper to taste
4 small tomatoes, chopped (I usually use Romas)
1 package firm tofu, chopped (there are nice flavor choices out now)
1 package feta cheese (also nice flavor choices out now)
3 bell peppers (each of a different color)
1 cup sesame seeds (toasted first)

I don't really measure out the water...I just find a container big enough for the cracked wheat and then fill it with water and let it sit until it won't absorb any more liquid...then I strain the water out, then squeeze any excess water out (if I don't it just ends up in the bottom of the bowl eventually anyway). After the water is removed just mix everything together. I still play around with the taste sometimes...I'll add some fresh basil to taste now and then...plus more often than not I'll add one large chopped cucumber and a cup of sunflower seeds (I like crunchy stuff). I've also added a cup of washed raisins occasionally. The only thing I've found big enough to put this salad into is an old wok that I have...this recipe makes a lot of food. Also, one note of caution...if you aren't used to having bran in your diet, consume this sparingly or with other foods. If you don't...well then...try not to go anywhere for a while, 'cause this will make you very loose, if you follow my drift.



I've served this dish for family and friends many times...always gets good reviews (are you the only vegetarian in your family too?).

Walnut Loaf
1 cup finely chopped celery
1 cup finely chopped onion
1/4 cup water
3 cups whole-wheat bread crumbs (I prefer the Italian flavored version)
1 cup chopped walnuts, ground in blender or food processor (I usually just mince with a knife)
1 cup tomato juice
1/2 cup liquid egg substitute (or 2 eggs, beaten)
1/2 cup chopped parsley (I prefer the broad leaf variety)
1/2 t salt

Preheat the oven to 350 degrees. Saute the celery & onion in water over medium heat until translucent and water is boiled off. In a large bowl, combine the sauted veggies and remaining ingredients. Spoon the mixture into an 8 inch by 4 inch loaf pan that has been sprayed with vegetable cooking spray (I use a heavy glass pan). Bake for 55 to 65 minutes, or until loaf is firm and a wooden pick inserted in the center comes out clean. Let it stand for ten minutes, then loosen the sides and turn the loaf out onto a serving platter. I also make a simple gravy of mushrooms, onions, water and flour to serve with this. It's a simple little recipe, but man does it taste good.