#tabouleh

[zombetty666]

Summer Food from the fridge and garden. I didnt make the cake, that's from Kensington Market 🎂 🥮 🥒🍋🧄🧅🍞🧇🍓🍉🍉🍉🙏🏾

[rustbeltjessie]

I made hummus a couple days ago, and yesterday my mom made tabouleh and gave some to me. And I had some leftover (authentic) pita bread I’d bought for a meal I made on the weekend. (It’s made by a bakery in Dearborn, MI but for some unknown and awesome reason, our closest grocery store here in Wisco sells it!) So today’s lunch was a pita/hummus/tabouleh wrap, and I would honestly be happy if I could eat this for lunch every day.

[a-lost-daemon]

changing my foods to accomodate the heat dome o doom

naturally checking out cooking styles and recipes from rly rly hot places

winner so far: tabouleh

mfer cooks in the fridge

[myster78]

Tabouleh and Moroccan Vegetable Wrap

[hiperconexoes]

Tabouleh

[bonesandstyle]

Tabouleh and a thank you

[expatesque]

It's Christmas Eve Eve and I've confit-ed twelve chicken legs and made enough bearnaise for an army. The only hard cooking that's left is the chocolate mousse which I'll do tomorrow morning, then it's smooth sailing.

[thepioden]

Me, innocent and naive: and also a side of tabouleh please

The Lebanese place by my house:

Fuck them up, got it.

[alshammediterraneankitchen]

Arabic Food Near Me: Taste Tradition and Quality at Its Best

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[abrahamshipwreck]

Think I overdid it on food yesterday or something because I am so sick today. Wanted to do plans and stuff and thats kinda backseat now.

Buggh...gotta wait for contractors to be done here before I can go to bed again. They been here every day this week. Pls I wanna put on my boxers and big shirt and try not to puke in my sleep

[commonplacecaz]

Kale Tabouleh Salad

The traditional grain salad with a Mediterranean influence has been given a modern makeover with kale tabouleh salad made with whole wheat couscous.

[shuckiestshuck-faced]

Kale Tabouleh Salad Recipe Kale tabouleh salad made with whole wheat couscous is a new twist on the traditional Mediterranean-inspired grain salad.

[greenwire]

#that's why it's so funny to see italians act outraged over incorrectly made italian food#you guys didn't even have tomatoes until a few hundred years ago

what were they even eating in pre-modern europe. just like, apples and bread? maybe some mutton if you're feeling fancy?

[pagan-stitches]

Shiso/Perilla (Perilla frutescens), also known as beefsteak plant and/or purple mint ☠️ 🤷‍♀️

When I stumbled across shiso along the fence line yesterday I was already familiar with the herb from my Korean and Japanese cookbooks.

With any new edible I’ve gotten into the habit of running it through several plant ID apps to make sure they agree, as well as reading extensively online and in my foraging books before using it in recipes.

I wanted to make sure that this really was shiso. Before yesterday, I had no idea it even grew in Arkansas. When I searched it in google it brought up a multitude of clickbait articles claiming it was toxic and to stay away from it.

Now, I KNEW that I had eaten it at our favorite Japanese restaurant (if you’ve eaten sushi or sashimi with a non-seaweed leaf around it, it was likely shiso) and none of my foraging books or cookbooks said anything about toxicity. So the first thing I did was verify the scientific name of what was being called shiso/perilla in Arkansas and check to see if it matched what was used in Japanese and Korean cuisines.

The answer was a definitive yes—Perilla frutescens same plant in Arkansas as is eaten in Asia. So what was up with all these alarmist articles?

☠️ Perilla mint is highly toxic to cattle, other ruminants, and horses, particularly during its flowering and seed stages. During droughts here in America where it grows wild, cattle turn to it when other plant sources shrivel up and cattle have died.

☠️ Apparently when eaten in large quantities it can be toxic to humans. Toxicity depends in large part on the stage of growth of the plant—it is at its most dangerous during and after flowering. Perilla ketones are the main toxic compounds found in perilla, concentrated in the flowering and seed parts.

What is a large quantity of perilla?

🤷‍♀️

Google doesn’t apparently know, and like I said none of my foraging books or cookbooks even mention toxicity.

So I’m going with using it as a herb and a garnish and not as a green.

I am not an expert so if you find some, please use your own judgement and do your own research. This is a hobby for me and I’m self-trained.

I’ve been nibbling on it for about 24 hours now with no adverse effects and it is very young and not flowering yet—so I plan on trying it in a Japanese or Korean recipe trusting that the quantities used have never killed anyone.

A few notes on identification:

In addition to the fringed leaves (the leaves get more fringed as they develop, mine are quite young and not as fringed as what I’ve seen in cookbooks), look for purple stems. Also the underside of the leaves has some purple even at this stage and develops more as the plant ages.

After a conversation with @sagescented and @brujarojaderio the other day the first thing I did when my plant app said “shiso” was rub the leaves between finger and thumb and smell—cinnamon and lemon.

The first nibble reminded me of Thai basil.

Some of my reading indicated that the wild herb was inferior to what is found in stores, yet Tama Matsuoka Wong states in her book Foraged Flavor: “the fresh, wild version is an ocean apart from the stiff, flavor-depleted stack of leaves you find in gourmet grocers.”

As an example of safe quantities Wong uses 20 leaves in her shiso beef tenderloin skewers (serving 4) and 20 leaves in her shiso tabouleh (serving 8).

Also, as shiso is invasive I wasn’t too worried that sometimes when trying to pinch off the leaves the whole young plant came up out of the rain wet ground. There is still tons of it along the fence line.

From one of my Japanese cookbooks:

[librarycards]

do you have any go-to lunches you make on the regular? I’m trying to eat less meat but lunches are a struggle for me. I thought you’d be good to ask!

yes! if im eating on campus, on a hike, etc. and don't have a fridge, i bring an insulated lunch box with ice packs and pack things that might do better if cool/cold but obviously wouldn't be dangerous to eat (one of the good things about being vegan is not having to worry about fish, mayo, eggs, and so on going back immediately if left out tbh).

some great mains/combos are

pasta salad or some kind of grain (quinoa, tabouleh, farro) based salad with some kind of marinade, bean/legume, and vegetables

overnight oats can be good too, especially if you sometimes like a sweet/brunch-type lunch

hummus (or another spread - they have delicious vegan mayo, pesto, and so on! - sandwiches with veg and tofurky/tempeh if you like it

onigiri if you ever want something compact and hand held but get sick of sandwiches

hummus/guac/other vegan dip + crudite and pita is AWESOME especially with some nuts and fruits on the side. you can also add vegan jerky (plenty of brands out there, i prefer louisville vegan jerky) if you're concerned about protein

salads are also super easy to make and bring on the go! just put the main salad part in one container and the dressing in a different one. add crunchies however you like.

there are lots of vegan yogurts out there (my favorite brand is harmless harvest, which is coconut based), granola/fruit with yogurt can make another great sweet main if you're into that

when all else fails, pb&j! (i don't really eat pb&j and have never liked it much, but i mean, it's a classic for vegans and omnivores alike, and for good reason - it's cheap, keeps forever, and reliably fills you up)

my most common type of lunch is salad (lettuce/spinach or bean/grain based), + some kind of granola or protein bar for later, + fruit or handheld vegetable (apple, carrots, oranges, grapes) with dip if applicable.

(reading back over this i realize you didn't mention being vegan, but i am, so i'll leave in the parts about mayo and so on even if they may not be relevant to you specifically).

hope this helps!