Middle Eastern vegan dinner. 11/4/20

Hummus, tabbouleh, olives, tomatoes, and golden beets on salad mix

We are still watching the returns drip in from the U.S. election. There is no clear winner yet although Biden looks more promising (in a lot of ways) than Trump. It is important that every vote be counted so it may not be settled until Friday or beyond. In the meantime we have to eat so I whipped up this salad-y dinner. Here it is November and I think we should be eating heartier cool weather fare but it is still in the 80s here.

I bought a pre-made hummus but made the tabbouleh myself. It is very parsley forward and not so much bulgur. In addition there is lots of lemon, a little olive oil, scallions, mint, and garlic. While I made the tabbouleh the golden beets were roasting in the oven (45+ minutes in a 400F oven depending on the size of the beets.) The olives and tomatoes were mostly for decoration. A drizzle of our good olive oil finished off the plate.

This entry was posted in Grains, Kitchen tips, Legumes, Middle Eastern, Vegan, Vegetables, Vegetarian and tagged , . Bookmark the permalink.

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