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.
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
salt
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.
