If you follow me on Instagram (or Facebook) you’ll know I just got a Vitamix!
My mom was so wonderful and bought me one because we figured it would save me energy in the kitchen since I can easily make almost every meal in it (smoothies, soups, sauces, salsas, etc). I’m so excited to use it and I’ve been thinking about it all day. Tonight I gave it a whirl to chop up some veggies and this fake tabbouleh recipe was born. I don’t know why but it reminded me of tabbouleh so that is what I am calling it.
The thing I love most about cooking is spices! You can really change the flavor of a dish just by the spices and amounts you add. With this recipe, feel free to add more or less of the spices I suggested or other ones! For more of a true tabbouleh flavor I suggest adding some parsley and mint. I didn’t have these on hand so I didn’t include them plus i’m not a parsley fan but I do think it would work very well in this dish. This “Tabbouleh” works as a wonderful side dish or even as a main if you add some extra toppings (as I suggest at the end of the recipe).
Raw Parsnip and Kale “Tabbouleh”
1 big Parsnip
3 Dino Kale leaves
1/8 tsp. Cumin
Pinch of Turmeric
TINY pinch of Pink Himalayan Salt
2 tablespoons Apple Cider Vinegar
1.5-2 tablespoons Olive Oil
1-2 teaspoons stone ground mustard (start with 1 tsp and if you want more mustard flavor add another tsp)
1 big stalk of celery or 2 of the smaller ones from the middle that still have the leaves on them (leafy celery preferable)
Thoroughly peel and wash your parsnip. Roughly chop and place into the Vitamix. Put the setting on 3-4 and pulse about 6-8 times until your parsnip is ALMOST a rice consistency (still a little chunky). Add in your washed kale that is roughly chopped (about 3 chops) and pulse a few more times (about 3-4) until kale is chopped and parsnip is at rice consistency. Pour into a bowl and sprinkle with the spices. Mix evenly.
In a seperate bowl, combine the remaining ingredients (ACV, olive oil, mustard) and mix well. Pour over the parsnip-kale mixture and mix evenly.
Chop up your celery and mix in.
Place this mixture into the fridge. It is preferable to leave it in for 30-60 minutes but I got hungry and it was in for about 10. Still came out great, though!
I added some avocado, pumpkin seeds, and hemp seeds on top. Came out fantastic! Love a little extra crunch.
Are you a tabbouleh fan? I never was because I hate bulgur wheat (not that I eat it anymore, obviously!) but this recipe is just divine and light and summary. As always, let me know if you try it out and what you think!