Sunday, September 18, 2011

apologies, and a recipe

I just realized that I haven't posted in over a month! If any of my followers have been fretting and wondering what I'm up to, I'm truly sorry. I've been taking lots of pictures with blog posts in mind, but until today hadn't even transferred them from my camera to the computer, let alone to flickr and thence to the blog.

cucumber eggplant ii

I made a pretty good cucumber-eggplant dish--a good use of all the cucumbers and eggplants I got in my vegetable box recently--and took a picture so I could tell you about it.

two jams

I made a couple of kinds of jam--Victoria plum with star anise and vanilla, and peach melba with cardamom--and planned to tell all about it.


I've just been too lazy, though, till today. Today I mean to sew together the sweater I've been knitting for the last several months (above is pictured the half-knitted collar). That task seems much more onerous than a mere blog post, so I decided to get my pictures in order and give you a nice recipe for hemp seed tabbouleh. I've made this a couple of times and really like it. It's not quite the same, texturally, as regular tabbouleh with bulgar, but has the advantages of being gluten-free and higher in omega-3 fatty acids.

Hemp Tabbouleh
makes enough for about 4 people

1/2C hemp seed, soaked in water for a couple of hours, then thoroughly drained
a small bunch of parsley, finely chopped
a handful of mint leaves, chopped
a medium cucumber, peeled, seeded and chopped
about 12oz tomatoes, chopped
2 or 3 green onions, thinly sliced
a couple of Anaheim peppers, or the equivalent, seeded and chopped
a pinch of allspice
1/2t cinnamon
juice of a lemon
a couple of glugs of olive oil

Mix everything together, then let sit for a while before you taste for seasoning. Does it need more salt? More lemon? Adjust, then serve.

hemp tabbouleh