If you know me well, you know that I love a good tabbouleh salad (and most other mediterranean foods). So, yesterday, as I was dreaming of eating tabbouleh for lunch, I made a most horrifying discovery. I had no bulgar wheat…and no red bell pepper. My disappointment almost drove me to pour myself a bowl of cold cereal for lunch instead. Then I was struck with an idea: why not use pasta instead of bulgar wheat?! And the rest is history.
Later, last night, I met up with another foodie friend at a nearby mall. We spotted a Williams-Sonoma and both got excited. Of course, because I am not only a foodie, but also a ‘bookie’ (is that even a word???), I soon found myself admiring rows of cookbooks in the back of the store. That’s when my eyes fell on this–a cookbook based on the cuisine of the many different cultures of Jerusalem. And, it has amaaaaaaazing pictures. Would someone like to buy me Jerusalem: A Cookbook for Christmas? Please?
In other news, I have been experimenting with vegan mayonnaise lately, and below is my result. The texture is perfect. The flavor, not so much. I generally try to avoid vinegar in food, and maybe that is why I am struggling to find the right flavor for this mayo. Any of your tips would be appreciated.
Have a blessed day!
Food for Thought
“Consider the lilies how they grow: they toil not, they spin not; and yet I say unto you, that Solomon in all his glory was not arrayed like one of these.” Luke 12:27
MEDITERRANEAN PASTA SALAD
- 1/2 lb rotini pasta dried
- 3 tablespoons extra virgin olive oil
- 1 1/2 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/2 cup cucumber chopped
- 1/2 can black olives
- 1/2 can garbanzos
- 1/2 cup fresh parsley minced
- 1/2 cup tomatoes chopped
- 1/2 cup bell pepper chopped
- Cook rotini according to package instructions, and allow to cool completely.
- Combine vegetables and seasonings with pasta in a bowl, and serve. (Yes, it really is that simple. )