Don’t you love when you come across a recipe and it’s made in a way that has never occurred to you before? Culinary discoveries are one of my favourite things about vegan food creation. Before I started experimenting with a plant-based diet, I had no idea there were so many exciting ways to change up traditional animal-based recipes. Almonds make milk? Coconut Cream makes whipped cream? Avocados make chocolate pudding? Lentils make meatloaf and taco meat? Cauliflower makes alfredo sauce? Buckwheat makes raw porridge? GET OUT.
Almost 6 years later, I’m still discovering new twists on classic recipes and often find they taste even better than the real thing. Just when I feel like I can’t possibly come up with a new recipe, I’m inspired by talented bloggers, restaurants/bakeries, and cookbooks just to name a few.
One such talented blogger who has become a dear friend over the years is Gena Hamshaw from the blog, Choosing Raw. She’s been a constant source of inspiration since my early days of blogging (waaaaay back to 2008), so I was naturally excited to be offered a copy of her first cookbook. Her writing is evocative, thoughtful, and informative and her recipes are uncomplicated, full of plants, and always satisfying. If you’ve ever thought that raw recipes require too many steps or hard-to-find ingredients, Gena’s recipes prove just how simple and unfussy they can really be.
Case in point: This Hemp Seed Tabouli straight from Gena’s new cookbook, Choosing Raw: Making Raw Foods Part of the Way You Eat.
Rather than using bulgur in her tabouli recipe, Gena uses hulled hemp seeds. I don’t know why I hadn’t thought of using hulled hemp seeds as a base for tabouli before (cauliflower and quinoa variations were as crazy as I got), but it’s a brilliant swap. This easy switch packs in loads of protein and healthy omega fatty acids, while doing without any cooking. Just chop, mix, and serve. Isn’t that what summer meals are all about? It’s the perfect recipe to whip up for a quick lunch on a hot day and even better if you are without an oven during a renovation. Pair this tabouli with some hummus and crackers (I served it with my Endurance Crackers made in the dehydrator instead of the oven!) and you have yourself a fine summer lunch packed with fresh summer veggies, protein, healthy fats, and more. Fresh, fresh, fresh!
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
Gena's Hemp Seed Tabouli
Yield
4 servings
Prep time
Cook time
0 minutes
Total time
Tabouli with a high-protein twist! A tasty raw summer dish that doesn't require any cooking and comes together in less than 10 minutes. Try serving it with my Endurance Crackers and hummus for a fun mezze platter. Recipe from Choosing Raw by Gena Hamshaw. Reprinted with permission from Da Capo Lifelong, © 2014.
Ingredients
- 1 cup fresh parsley
- 1/2 cup fresh mint leaves
- 1/4 teaspoon sea salt (I used 1/4 + 1/8 teaspoon)
- 4 medium yellow vine or Jersey tomatoes, chopped (I used 2-3 large red tomatoes)
- 1 cup shelled hemp seeds
- 2 tablespoons hemp oil (I used olive oil)
- 2 tablespoons freshly squeezed lemon juice
Directions
Nutrition Information
(click to expand)Choosing Raw is packed with 125 fresh and easy recipes (many of which don’t even require an oven), in addition to a few opening chapters on vegan nutrition, myths and misconceptions, and how to get started. I have several of her recipes bookmarked during our kitchen renovation. The other night I made the Raw Gazpacho and it was lovely too. I threw in some fresh dill and hemp hearts for fun.
For dessert, I tried out Gena’s Raw Key Lime Pie. This is a fun treat to stash in the freezer during the summer.
I made cupcake-sized tarts instead of one 9-inch pie. We just love eating these straight from the freezer. I should also note that I changed up the crust. I cut the cashews down to 1 cup (from 2 cups) and then used 1 cup of rolled oats in its place to save some money. Then I just added a tablespoon of water to make the dough stick together nicely. Worked like a charm!
Be sure to check out Gena’s cookbook: Choosing Raw: Making Raw Foods Part of the Way You Eat if you are looking for easy ways to incorporate more raw (or just veggie-centric) foods into your diet.
What a fantastic idea Angela!! I love it!
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I think I need to BUY the book. Recipes that don’t involve cooking?! For a new mom?!?! In this summer heat?!?!!! Yes please. And thank you–for the inspiration. :)
Wow, this looks amazing!
Gorgeous salad. I can’t buy hemp seeds where I live, but I’ll pin for later. And thanks for the reminder about those endurance crackers. I used to make those for long flights, but haven’t thought about them in a while. I love them!
This looks wonderful!! Definitely need to buy that book now. Thanks for sharing!!
Angela, Hi…We had your cauliflower tabouli , your hummus, and endurance crackers for dinner! Awesome again! Thank you sooo much! The key lime pie cupcakes look great! Did a Eric ever get my email for the recipe bundle and meal plan? I sent to him like you told me. You are amazing! Fabulous recipes with no kitchen, heart of summer, and pregnant with your a First Baby! Thank you..you are appreciated! Kristen :)
Great modification of the crust, Ange! And what a lovely post. I’m so glad you liked the book, and your photos of the tabouli are making my mouth water!
I am enjoying my Oh She Glows cookbook and am hoping that in the future (time flies) you will share some baby food recipes with the public too. Warm wishes.
Angela this is unrelated to today’s post, but I messed up and need your help! I made the balsamic glazed tempeh from your cookbook, and my glaze is not good at all. I am forcing myself to eat it. I used soy sauce instead of tamari. Do you think that’s the issue? The only other thing I can think of is that my balsamic vinegar is about 4 years old. Any suggestions would be helpful! :)
I got the book last week and am working my way through it. Thanks for the notes on the tart, I made some notes in my book :) How many tartlets did it make? I would like to do the individual ones too. Also can’t wait to make the tabouli. PS love your pregancy updates and you look stunning.
I will be trying this recipe ASAP! I believe Costco carries hemp hearts at a decent price. Thank you for broadening my Tabouli horizons!
I love the idea of using hemp seed in taboulli! We make a big batch of it weekly and I can’t wait to try out this variation. I’ll also have to get my hands on a copy of Gena’s cookbook ASAP!
I am SO looking forward to getting a copy of this book. And I love how many cool twists there are on traditional recipes these days. I’ve been making my own raw tabbouleh with parsnips lately, so yummy! I think next time I make it I’ll try throwing some hemp seeds into the mix too.
Angela I need to get my hands on that book soon! This tabbouleh is unique and those tarts are just gorgeous!!
I’m so late to the party when it comes to hemp seeds. I have no idea why I’ve been so reluctant to try them. I keep thinking of hemp clothing and can’t see myself liking that taste ;D Stupid of me I know. However, this tabbouleh recipe looks gorgeous and the hemp seeds look edible! I think I’ll finally give them a try.
Thanks Angela!
Yum. A great go-to salad for summer picnics =)
So excited to see this posting, as I have been craving key lime pie and was getting ready to ask you if you had any thoughts on a vegan version – I’ve already ordered Gena’s cookbook, and, as another post said, the only other cookbook I was more excited to receive was yours!
Your recipes are AHHH-MAZING! You’re such a vegan food inspiration! I’ve already made 3 of your recipes today! Thanks, Angela!!
Love this cookbook too – you and Gena are my biggest inspirations :-)
Just how does one make Tabouli any eaiser??? Hemp hearts, of course! What a brilliant idea. Made this a couple of evenings ago… amazing. Definitely a go-to Tabouli recipe. Thanks.