ABOUT THE RECIPE:
Reprinted with permission from The Student Vegan Cookbook by, Hannah Kaminsky
HANNAH SAYS: Even the longest winter can feel far more manageable with a good supply of fresh, simple recipes on hand. Replace the traditional tomatoes with persimmons in this Middle Eastern composition for a refreshing change of pace when produce is scarce. Their juicy, meaty texture and natural sweetness completely transforms this WINTER TABBOULEH into a brand-new celebration of the colder seasons.
Makes 4 to 6 Servings
INGREDIENTS:
¼ cup (48 g) dried bulgur wheat
¼ teaspoon ground turmeric
½ cup (120 ml) vegetable stock
1 Fuyu persimmon, peeled, stemmed, and chopped
1⁄3 cup (40 g) pomegranate arils (optional)
1½ cups (96 g) minced carrot top fronds
1 cup (60 g) minced fresh parsley
2 tablespoons (20 g) finely chopped red onion
2 to 3 tablespoons (30 to 45 ml) lemon juice
2 to 3 tablespoons (30 to 45 ml) olive oil
Salt and ground black pepper, to taste
INSTRUCTIONS:
1. In a small saucepan, combine the bulgur wheat, turmeric, and vegetable stock, and place over low heat. Stir well and bring to a boil. Cover, turn off the heat, and let stand for 15 to 20 minutes, until all of the liquid has been absorbed. Let cool slightly.
2. Meanwhile, in a large bowl, combine the persimmon, pomegranate arils, carrot fronds, parsley, and onion. Add the cooled bulgur and stir to combine.
3. In a small bowl, combine the lemon juice, olive oil, and salt and pepper, adjusting the seasonings to taste. Pour over the bulgur and toss to coat.
4. Cover and chill for at least 2 hours before serving to allow the flavors to marry.
HANNAH'S NOTE: To make this in the microwave, simply heat the bulgur, turmeric, and stock in a large bowl for 3 minutes, or until the liquid comes to a boil. Cover with a lid or slightly larger plate, and proceed with the recipe as written.