Sukkoth

Classic Stuffed Peppers with Spinach & Dill {Vegan, GF}

Today we are making Stuffed Peppers!

I tried Stuffed Peppers and I failed miserably

Somewhere in May, one random ereb shabbath, my creative energy was not flowing AT ALL. After a while I decided I was going to make Vegan Stuffed Peppers for shabbath, since I had what I needed: Peppers and rice. Right? Wrong!! 

Usually, when people realize that I “can cook” they automatically assume all I do is good and perfect from the first time, but the truth is good food is a beautiful leaning process. Some get it easily the first time, and other after a few tries. You are now a witness; the first time I made stuffed peppers it was for sure a total disaster. For some reason (maybe all those 30 seconds insta videos are guilty lol) I believed stuffed peppers was about just peppers and any rice, so I tried with basmati and I failed miserably.  

I love Basmati rice. It has beautiful aroma, cooks easily, fluffy and separate which makes it perfect for salads and pilafs, but definitely not so good for stuffed peppers. As you can see in the picture above, the rice looks dry (it was actually crispy) and it was not holding together, as it should when making stuffed peppers, so the perfect rice to make stuffed peppers (and also dolmas, stuffed cabbage, and more) is risotto rice. 

Want more risotto rice recipes? Check out our Vegan Beer & Almonds Risotto 

The Basics of Stuffed Peppers

The good thing about Stuffed Peppers is that, apart from the rice, there is really not “basics”…. Well, maybe there are a few “must”, and they are: 

  1. Add salt and pepper to the interior of your Peppers: this can be easily forgotten but it is so important! Just sprinkle a little salt in the interior of each pepper and you are good to go. 

  2. Always keep your Pepper tops!: They would act like lids and will prevent a crust on the top of the rice . 

  3. Cut a little bit of the bottom, so the peppers stand on the baking dish.

  4. Pack the rice tightly in each cavity. If you don’t want to serve too much rice, use smaller peppers. 

  5. Place the stuffed peppers tightly in the baking dish. This will help the peppers hold their shape while baking. 


Bonus Tip!
Don’t throw away the peppers core! Remove the seeds and store in the freezer on resealable bags. They give amazing flavor and aroma to any stew, specially stewed kidney beans. Nom nom!  

How to Make Stuffed Peppers

Because this is a very basic Stuffed Peppers recipe, I used 3 simple ingredients for my rice: onions, spinach and fresh dill. 

Basically, I sauteed the onions until lightly golden. Added the risotto rice, spinach, dill and salt to taste. Cook until most of the water is absorbed. Then, cover with the lid and cook on low until the rice is al dente. 



What you need to do next is to stuff the peppers, place the pepper caps on top, and bake until the peppers are tender.  

When you make this recipe or any other from the blog, use the tag #kasheribbean. And, don’t forget to follow on instagram and pinterest to keep up with our easy recipes from us and the blogosphere!


 



As you can see, Stuffed Peppers are easy to make and you can play with the fillings as much as you want, so the combinations are endless. Play around with your favorite ingredients and let us know the most exciting combos you come up with! 

Until next time! 😉  

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Vegan Beer & Almonds Risotto


A few weeks ago I made proper risotto for the first time, and today I bring you the results: A delicious, easy, vegan with Gluten Free option Beer & Almonds Risotto!

The inspiration behind this Beer & Almonds Risotto 

Back in march this year, we went to Portugal, and after spending the whole day walking and exploring the city of Lisbon, we had a lovely dinner under the stars. On the menu, one dish catches my attention: Almond Risotto.

When I saw that perfectly cooked, creamy and absolutely delicious risotto, my mind immediately took me back in time to when I was twelve. The time when we met Tio Mario (uncle Mario, whose real name was Mario Autore).

Tio Mario was an old man that lived in our building, originally from Napoli, Italy. Everyone’s perception was that Tio Mario was just a difficult man. He barely talked to anyone, and he didn’t have family and friends in the country.

After a few weeks, my mom realized they had met before, back when my mother was studying at university. He was a restaurant owner, his restaurant was near the university and my mom went there often. That realization evolved into instant connection. That old, lonely man started cooking for us every week, we started visiting often, to the point that if we were not at home, we were with Tio Mario. We soon became family. 

Endless pastas… and, risottos

The first thing we tried from Tio Mario, was pasta! Now you know my little secret: my appreciation for pasta recipes comes from those memories. My LOVE for culinary arts was also born and grown since the day I met Tio Mario, because he not just started cooking for us, but when I told him I wanted to be a chef, he soon welcomed me into his kitchen, and became my mentor.  

Endless kind of pastas, risottos, pasta, sauces, snacks and desserts, became part of our lives and memories, alongside our newly added family member! 🙂 He was 84 by the way!! 

Check out the perfect companion of pasta with tomato sauce! The Ultimate Vegan Meatballs 

The inspiring picture 

Few weeks ago, on a random day, I was thinking of Tio Mario and I thought of the risotto we had back in Lisbon. When I saw the picture I captured after the one of the risotto, the idea hit me. I didn’t have white wine so I would make BEER & Almonds risotto 😛

The inspiring glass of beer

I don’t know why I was so intimidated by the idea, because it ended up being so easy to make! You just need to start with the right rice, risotto rice , and you have won half the battle. 

How to Make Beer & Almonds Risotto



To make this Beer & Almonds Risotto, I started by dry-roasting some silvered almonds on the pan, until they were light golden brown and fragrant. Once they were done, I set aside, added some olive oil to the pan and sauteed some shallots. 

Once the shallots were fragrant and translucent, I added the risotto rice and this is when the fun starts. You start by adding the alcohol, seasonings and the stock, stir and stir, until the ingredients transform into a yummy, creamy al-dente risotto. 

It would have not been possible for me to have a great Beer & Almonds Risotto without Gennaro Contaldo’s fantastic tutorial on how to make Risotto Bianco

Sometimes it saddens me that Tio Mario passed away four years after we met him. It also saddens me that I don’t remember all the names of the dishes, or the flavors of many. Despite that, I keep his memory alive, and every time I cook or see any resemblance of Italian gastronomy, I think of my beloved Tio Mario. 

When you make this recipe or any other from the blog, use the tag #kasheribbean. And, don’t forget to follow on instagram and pinterest to keep up with our easy recipes from us and the blogosphere! 

Do you have food memories that you cherish? I bet you do!! Never take them for granted and express your  gratitude and love for them on every possible opportunity! Until next time! 😉  

 

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Overnight Sweet Crescent Rolls {No-Knead, Dairy Free}

Today we are making fantastic, delicious and super easy Sweet Crescent Rolls.

While I was cleaning the house the other day, I found one of my old recipes notebooks and noticed I’ve tried to make crescent rolls at least 6 times, but the annotations were unfinished. Apparently, they didn’t have the ideal fluffy texture and the distinctive aroma (I honestly don’t know exactly how to describe) so, I guess after a while I forgot about it. 

So, I feel very happy to share these this Sweet Crescent Rolls in today’s post, because even though it may sound intimidating, they ended up being so easy to make, and I will tell you all about this foolproof recipe.

Are you looking for more Shabbath-worthy recipes? Click here

Flour, sugar…

These Sweet Crescent Rolls are made with flour, yeast, brown sugar, vegetable shortening, eggs, water and salt. I am still working on a vegan version, that hopefully I can share soon, but still, it is clear that these Sweet Crescent Rolls are not healthy food.

For this recipe I use vegetable shortening because I wanted to have a setamí (parve) product, but you can substitute butter if you prefer. I haven’t use coconut oil for this recipe.

I used bread flour because it is a yeasted product and have quite a lot amount of fat and sugar. If you use AP (all purpose flour) for this, it will be too soft to handle. Of course, all AP flour differ in terms of the protein content, so, some brands of AP flour may work, while others won’t work so well. If you ever try with AP, please let us know the details of your adjustments, and the brand of flour you used in the comments section below 😉 

For the yeast, I used instant yeast, so if you just have on hand baker’s yeast (which is the same as fresh yeast) keep in mind that you need to triple the amounts. 

How to make Sweet Crescent Rolls

As the title says, these are overnight sweet crescent rolls, so, this recipe take time to develop in texture and flavor. It has also the plus factor that you don’t have to knead anything.

What you really need for this recipe, is a plan and schedule, so that you prepare the dough with plenty of time (26-28 hours before the time you plan to bake) and have fresh, out of the oven crescent rolls for breakfast. Nom nom! 

After the dough has rest for 24hrs, the final dough should be 1000gr or very close. Divide the dough in half, lightly flour the surface, roll, cut into triangles and shape into crescents. 

To shape the sweet crescents rolls, take one triangle and stretch the wider side. Then, roll towards you, making sure the end tip is tucked underneath. Place on a baking sheet, at let rest for 3-4 hours, or until double in size. Then, bake in a preheated oven for 10-12 minutes, or until is light golden brown on top.

What would you serve these Sweet Crescent Rolls with? I will definitely pair with classic hummus or babaganoush.  If you think of another dip to pair these babies with, let us know in the comment section below. And, of course, don’t forget to share pictures with the hashtag #kasheribbean, when you make this recipe. Follow up on instagram and pinterest to keep up with other quick and easy recipes, meals ideas and travel posts!! Until next time! 😉

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Grilled Eggplant & Avocado Salad {Vegan, GF}

Today is the day for a scrumptious Grilled Eggplant Avocado Salad; so flavorful and fresh; perfect for summer days.

Creamy, fresh and delicious, this easy Grilled Eggplant Avocado Salad is the perfect companion during any hot-humid summer day. Click here to grab this easy recipe.

When I was a kid, I pretty much hated eggplants. and it wasn’t until I was like 15, when I discovered middle eastern cuisine, that I started to eating different eggplant recipes with certain enthusiasm.

Quickly I wanted to start to experiment by myself. I had big expectations but I was quickly disappointed, specially because I used to compare my poor skill to those of my mom, who is an eggplant master. This is one of the reasons why, when someone asked me if I like eggplants, I would literally say: “I don’t like eggplants except for the recipes my mom prepares”.

I was so intimidated by those weird creatures. To my eyes they were flavorless and gross, until that magical day I tried babaganoush for the first time. I was hooked by the smoky flavor. From that day on, I started to love smoky and grilled eggplants. (yes, I don’t love other methods 😛 For example, I don’t know if I would be able to swallow sweet eggplants in syrup (a middle eastern sweet delicacy), but I am willing to try at least once.

Ingredients for Grilled Eggplant Avocado Salad

Creamy, fresh and delicious, this easy Grilled Eggplant Avocado Salad is the perfect companion during any hot-humid summer day. Click here to grab this easy recipe.

When I made this salad for the first time a couple of weeks ago; it was so hot!  That particular day was so incredibly hot and humid that I couldn’t think about eating what I normally eat. Things like rice and beans, plantains, yuca, or even a piece of bread, seemed so heavy; so I decided to make either salad or eat plain watermelon the whole day.

This Grilled Eggplant Avocado Salad (or salsa) ended up being the perfect companion for some Spicy Roasted Potatoes. So, light and fresh. Or if you prefer, you can eat as salsa over some toasted bread slices.

This Grilled Eggplant Avocado salad can be done in a few minutes and with minimum and cheap ingredients, which is a real plus. The ingredients are so humble, but don’t let this fool you, because this salad is full of flavor.

Creamy, fresh and delicious, this easy Grilled Eggplant Avocado Salad is the perfect companion during any hot-humid summer day. Click here to grab this easy recipe.

I looked into my fridge and tried to think in a fresh combo. Quickly I chose the ingredients in my head: tomatoes, cucumber, lettuce, onions, lemon, lots of parsley… but, I didn’t want a plain old green salad…

What could I add to make it more interesting?… Since grilled food is the theme of the summer, and I had two lonely eggplants on the fridge starring at me, I decided to add grilled eggplants to the mix, to get into the summer theme.

Creamy, fresh and delicious, this easy Grilled Eggplant Avocado Salad is the perfect companion during any hot-humid summer day. Click here to grab this easy recipe.

The avocado came in last, as I was considering to add some creaminess. An avocado dressing would be an interesting dressing for this salad (super easy, I will share in another post!), but I was lazy. This hot-humid weather has me like “I just want to be under cold water 24/7!!, lol. If you are like me you can just add chopped avocados.

Creamy, fresh and delicious, this easy Grilled Eggplant Avocado Salad is the perfect companion during any hot-humid summer day. Click here to grab this easy recipe.

How to make Grilled Eggplant Avocado Salad

As you can see, this Grilled Eggplant Avocado Salad comes together in a blink. I know, you think it doesn’t because you have to cook the eggplants, but they actually cook pretty fast.

I like to remove just a little bit of the skin from the eggplants so they hold their shape and don’t become a puree.

While the eggplants are grilling, chop the rest of the ingredients. Chop and let cool down a bit befofre adding to the rest of the ingredients as you don’t want the other fresh veggies become mushy.

You can add some finishing touches to this Grilled Eggplant Avocado Salad, like extra virgin olive oil and other spices or herbs if you prefer. Check out the recipe below.

Grilled Eggplant Avocado Salad

Love this recipe? Let us know across social media with your delicious pictures and by sharing with your friends and family!! Follow on instagram and pinterest where we share our favorite quick and easy recipes from the blogosphere! We appreciate your support!

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Garlic Hummus with Black Beans puree {Vegan, GF}

Hello, everyone! Today I want to share with you this yummy hybrid: The super creamy, thick and luscious Garlic Hummus with Black Beans Puree as an interesting addition. Finally, another hummus post! Yay! 😀 Alongside our classic hummus, this combo will go well with any chips, toast, veggies or anything crunchy really, plus, you’ll get an extra protein boost!

This is a child or grandchild of hummus with ful 🙂

I remember, when we were in Israel last year, specifically when we went to Yerushalayim for the first time, we bought hummus with ful. It was super yummy! and, of course I knew I wanted to make this recipe at home so I asked about the details about it to the vendor, but, back at home and I couldn’t find the dried broad beans for the ful, so this draft has been sitting there, in the blog dashboard for over a year.

When I decided I wanted to make hummus with ful, for shabbath, I went to the turkish shop and couldn’t find it either. Probably, being late and with a hungry child were factors! But I wanted to dress up the hummus anyways do I picked up the nearest thing I could think off: black beans and make delicious hummus with black bean puree.  Obviously, I don’t want to pretend I made the “original stuff”, we will end up with more hummus recipes on the blog when I get my hands onto the dried broad beans! 😛

That hummus with black bean puree ended up being a hit and can be a meal all by itself (protein bomb baby!) And the best part? There is no real secret about this hummus with black beans puree. Only thing you need to do really and nail the classic hummus which is not that difficult anyways! So you have a super easy, relatively quick recipe and oh, so delicious!

I don’t want to fill this up with the classic hummus recipe so, for more information on how to make it go to this page

Making Hummus with Black Beans Puree

For this obviously, you’ll need black beans. To make the puree I just sauteed some garlic cloves and cumin until fragrant, then adding 200grs of very soft black beans that can be either homemade or canned, and finishing up with some lemon juice and some sea salt before pureeing with an immersion blender.

Easy right?

Do you love hummus?Like the idea of adding black beans to the king? What other toppings you add for your hummus? Let us know in the comments section below!And, don’t be shy and follow on  instagram and pinterest (we don’t bite, yet!)

If you love this recipe and other recipes from the blog, spread the love by sharing with your friends and family! It really means a lot to us!

Happy cooking! ?

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Classic Hummus with Homemade Tahini {Vegan, GF}

Hey, there lovelies! Today I want to share with you my recipe for classic hummus. Super easy to make, thick and creamy. Will be the perfect match for anything you eat with spread!

Hummus: Simple yet exquisite

Apparently hummus is “the spread” of the century because is everywhere, and of course, there are reasons for that: It is so easy to make, ingredients are easy to find no matter where you live, it is creamy, it is vegan, has no gluten, dairy or added sugars, I mean… if glory has flavor, it will probably be hummus.

When I tried hummus for the first time I was hooked. I loved the creamy, thick and with simple ingredients. I wanted to do it right away, but well, we didn’t have internet back then, and the recipe I found forgot to mention the tahini (sesame paste) so I ended up with chickpeas puree. Still a good, but not hummus.

At that time we didn’t have internet at our fingertips as we do now so I just kept changing my ratios of garlic, oil and lemon hoping that some hummus will came out, but obviously that didn’t work.

I was about to give up on hummus when I was in my college library one day during my free time, which I used to explored every cookbook and culinary art book I could find there, and I saw this eye-catching book with a title I don’t recall. I randomly chose a page and started reading. In a few minutes I read something like this: “Tahini or Tehina, a sesame paste used to make hummus and other middle eastern recipes“, and my eyes lit! I went excited to the supermarket to find this “weird” ingredient, and after a couple of visits I found it!… so crazy expensive for my broken college student pocket so I decided to make my own.

Ingredients & How-to

Tahini (Sesame paste)

This was my first batch of homemade tahini. For this one I used unhulled (whole) sesame seeds which I toasted lightly and then, processed in a blender with some oil (Ratio: 1 cup seeds + 1/4 cup oil). I made hummus with this tahini and it was good. It was a total revelation that I could finally make my own hummus and tahini, but still, the flavor wasn’t right. It was too strong and kind of bitter at the end because of the sesame seeds I used.

After some trial and error I finally made the huge discovery that they are not just the unhulled (whole) sesame seeds, which are very common in DR, but also the hulled version of the sesame seeds that results in a tahini with a lighter flavor and color which is perfect for making classic hummus.

Also, I realized that you don’t really need the extra oil because toasting the seeds will bring out some of the natural oils in them and it will blend smooth with some patience and a good blender. In fact, once your homemade tahini has rested for a few hours, you’ll see the oil separated on top (and now I am thinking, Why I haven’t made sesame oil? Oh, well! lol). If this happens, just mix your tahini well before using.

In case you are freaking out thinking you can’t make your own tahini because you don’t have a Blendtec or Vitamix, freak no more because I made countless tahini batches in a $25 blender for years!, so it is totally possible as long as your blender can process seeds.

Garlic

When I first started making hummus, I used raw garlic, which is fine, but now I do prefer to use roasted garlic because it has a deeper flavor without the sharpness of the raw garlic, that will bring your classic hummus to a whole new level.

As I explained in the Cauliflower Mash post, making roasted garlic is as easy as charring, in an open low flame, a garlic head.

The Rest of the ingredients

For this recipe you will need some lemon juice to bring the flavors together and add some tanginess. And, you will also need chickpeas brine to process the chickpeas. You can use olive oil instead of the brine (aquafaba) but you can save some calories by adding a little bit of olive oil as garnish instead. Finally, you’ll need some spices and herbs to brighten up your plate when serving. My go-to spices for hummus are cumin and paprika plus parsley for garnish.

I think is worth mentioning that to make this delicious classic hummus you don’t really need to take the skin off the chickpeas. I mean, doing that will literally transform making hummus into a labor intensive task. Just be patient and process until you have achieved the desired consistency and the mixture is smooth.

Have homemade thick, creamy, flavorful and hundred times better than store-bought hummus when you want is priceless, and it couldn’t be more easy to do. I love to eat hummus with anything crunchy: toasts, chips and crackers, but also baked potatoes or sweet potatoes, cucumber slices, broccoli or peppers. The choice is yours!

Do you love hummus? What do you eat it with? Let us know in the comments section below! Also, don’t be shy and follow on  instagram and pinterest and tag us with the hashtag #kasheribbean so we can delight our eyes with your versions of this humble but exquisite middle eastern spread.

If you love this recipe and other recipes from the blog, spread the love by sharing with your friends and family! It really means a lot to us!

Happy cooking! ?

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Bulgur Pilaf

Today we are sharing with you another exciting, colorful, super easy and yummy side: Bulgur Pilaf. Full of veggies and colors, with a combo of spices that is “oh-so-yum!”. Let me show you how it is made…

Despite the simple ingredients this Bulgur Pilaf is very flavorful and colorful dish. Caramelized onions, chickpeas, mushrooms and other veggies play together to give you the perfect balance between color and flavor. Click here to grab the recipe!

The basics

Despite the simple ingredients this Bulgur Pilaf is very flavorful and colorful dish.

The parsley gives it a lemony and sharp tone, while the sweet paprika provides deep flavor.

The almost caramelized onions bring some sweetness to this dish while the chickpeas and mushrooms add texture, some creaminess and the bite. I am salivating!

Despite the simple ingredients this Bulgur Pilaf is very flavorful and colorful dish. Caramelized onions, chickpeas, mushrooms and other veggies play together to give you the perfect balance between color and flavor. Click here to grab the recipe!

How to make bulgur pilaf

To make this Bulgur Pilaf start by sauteing the mushrooms on medium-high with a bit of neutral oil (you can skip the oil entirely if you prefer oil-free, just cook with a tiny bit of water), some salt and pepper until they were completely cooked and brown in color.

Remove mushrooms from the pan and saute onions until golden brown, add bell peppers and continue to cook until onions are darker in color and the bell peppers get some charred spots.

Take veggies out, add the spices to the pan, chickpeas, raw bulgur and boiling water (1:1 ratio bulgur to water or follow the directions on the packaging). Cover with a lid and cook on the lower heat until all the water is absorbed, then go ahead and fluff with a fork.

Despite the simple ingredients this Bulgur Pilaf is very flavorful and colorful dish. Caramelized onions, chickpeas, mushrooms and other veggies play together to give you the perfect balance between color and flavor. Click here to grab the recipe!

Developing flavors

In case you are wondering, there is a reason why I cook some ingredients in the pan and then remove: I want to create layers of flavor without overcooking my veggies. When you finish cooking the bulgur you want the veggies to still hold some texture and bite (Nobody likes mushy veggies!)

When the bulgur is nice and fluffy add in the cooked veggies (peppers, onions, mushrooms) and chopped parsley.

Because I made this Bulgur Pilaf with very fine bulgur, it really cooks in a blink! Literally 3 minutes and you have a beautiful pilaf! So, if it happens that you have some veggies leftovers and some uncooked bulgur you can throw this yummy dish in a matter of a few minutes.

Looking for other sides recipes? Check out Dominican Style Spicy Rice with Sardines & the Barley, Chickpeas and Roasted Beets Salad

Despite the simple ingredients this Bulgur Pilaf is very flavorful and colorful dish. Caramelized onions, chickpeas, mushrooms and other veggies play together to give you the perfect balance between color and flavor. Click here to grab the recipe!

Despite the simple ingredients this Bulgur Pilaf is very flavorful and colorful dish. Caramelized onions, chickpeas, mushrooms and other veggies play together to give you the perfect balance between color and flavor. Click here to grab the recipe!

Despite the simple ingredients this Bulgur Pilaf is very flavorful and colorful dish. Caramelized onions, chickpeas, mushrooms and other veggies play together to give you the perfect balance between color and flavor. Click here to grab the recipe!

What other ingredients would you add to your bulgur pilaf? Let us know in the comments section below! And don’t forget to follow on  instagram and pinterest and show off your pilaf version with the hashtag #kasheribbean.

If you love this recipe we appreciate you share with your friends and family! It really means a lot to us!

Happy cooking! ?

 

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Warm Barley, Chickpeas & Roasted Beets Salad 

Last shabbath I was in a hurry and wanted to prepare a salad that would be satisfying, yummy and shabbath friendly (aka. holiday worth); plus, needed to be something different to the salads I make over and over again. I opened my fridge and grabbed what I felt would go well together and the result was this Barley, Chickpeas & Roasted Beets Salad. Perfect as a side dish, or by itself as lunch or dinner.

This Barley, Chickpeas & Roasted Beets Salad is perfect in every way: is hearty, full of flavor, satisfying, full of nutrients and so fresh.

In this salad I used roasted beets that I had ready on the fridge. This gave a hint of flavor quite unexpected. Honestly, this combo wasn’t like anything I’ve tasted before. So delicious.

For roasting the beets you just need to wrap them in aluminum foil (you can technically just put them without peeling in he hot oven) and roast in the preheated oven at 475°F for about 40 minutes (the time will depend on the size of the beets. You can cut them in half to reduce the time). They are ready when they are fork tender with a little bite in the center (don’t overcook. Remember they will continue to cook while they are cooling down). Get them out of the oven and let cool down until they are easy to handle. Peel the skin off and cut in the desired shape. I used a parisienne scoop of melon ball to cut mine.

On the other side, we have the barley, the humble ingredient that makes this salad so satisfying. I covered the barley with water and boiled for about 30 minutes on medium high (or until they are al dente). This would be a perfect occassion to use leftover barley if it happens that you have some in the fridge.

Let’s jump to the recipe:

 

I honestly didn’t expect this quick mix and match of veggies, chickpeas and barley taste so good but now that it showed how good it is I will probably be making this salad more frequently, not just on shabbath.

Do you also love salads in winter? What are your favorite ingredients to mix and match for  salad perfection? Lets us know in the comment section below, Instagram or Pinterest! and don’t forget to tag us #sisterblissdiary on Instagram when you make this delicious hearty salad.

Until next time!

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How to Make Tabouleh {Parsley & Bulgur Salad}

Despite the cold weather and my love for soup, on Wednesday I was craving something more vivid, crunchy and tangy so I decided to make Tabouleh or Tabuli for lunch instead.

This vegan salad is one of my favorites so far because:

It has a lot of flavor. All that chopped parsley just take this salad to the next level.

Uses a few ingredients. I LOVE those recipes that take few ingredients I usually have around the house, and I am sure you are the same.

It is very satisfying. Some people may think a salad is just “water” (meaning like you will be hungry five minutes after eating) BUT this is a really satisfying lunch or dinner (or even breakfast! Why not?). So satisfying you won’t worry about food for a long time.

It is extremely easy to make. If you can move your arms and use a knife, you are all set.

Even if you don’t normally like salads, you are going to love this one. This easy and refreshing salad is perfect for those who are trying to incorporate more veggies in their diets. Believe me, you can eat the whole bowl and dont even notice ? plus, you won’t feel guilty at all!

 

 

So easy and good looking, right? This should be enough reason to eat salad everyday.

Tell us, do you also crave salad in winter? Which one is your favorite? Let us know in the comment section below or head over instagram or Pinterest.

Until next time!

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