This tabbouleh is fabulous right out of the food processor, before you even add the dressing! No need to dehydrate or warm but it is extra delicious when warm. I made a ton of this for testing purposes when I was creating my www.rawfoodmealplans.com, and I ended up forming it into loaves and dehydrating it to see what would happen. It turned into a DELICIOUS RAW BREAD that was crispy on the outside and warm and soft on the inside. We ate it for snacks with almond butter, or smashed avocado and sliced tomatoes and arugula. A new bread recipe!
If you are looking to have a raw bread around the house try it out! Make double the batch and use the rest for a new raw bread. I made the loaves about an inch thick and dehydrated overnight. Be sure to remove from the teflex sheet after a couple of hours.
This is one of those versatile recipes that can be used in so many different ways. If you don’t have bell peppers on hand, you can always slice thick rounds of zucchini, cucumber or tomato, and place a spoonful on top and serve as mini bites. I dehydrated mine for about 45 minutes to soften and warm before adding the dressing, but that is not a necessary step. It just changes the texture and temperature a little bit. One of the main culinary benefits of raw food cuisine is that it is very forgiving — you can make a lot of substitutions that will not diminish the deliciousness of the final product!
- 1 cup buckwheat groats
- 3/4 cup cashews
- 1 carrot
- 2 tsp garlic powder
- 1/4 cup cilantro (fresh)
- 1/4 cup onion (red chopped)
- 1/2 cup Zucchini (chopped)
- 1 tsp Himalayan salt
- 1/4 cup almond milk (can sub with water)
- 1 Tbsp Apple Cider Vinegar
- 2 Tbsp Lime juice
- 1 Tbsp Mellow White Miso
- 1 Tbsp Date Paste (can sub with maple syrup)
- 1 tsp Garlic Powder
- 1/2 tsp Himalayan salt
- 3-4 Red Bell Peppers
Soak cashews raw buckwheat groats in water overnight (or 8 hours during the day) in separate containers.When buckwheat and cashews are done soaking, drain. Rinse buckwheat until water runs clear.
MAKE DRESSING: Whisk together all dressing ingredients until incorporated and refrigerate.
Put buckwheat and cashews in food processor and add carrot, zucchini, onion, salt, cilantro and garlic powder and pulse carefully until chopped. Don’t over-process because it will turn into a paste.
OPTIONAL STEP: You can put the tabbouleh mixture on a dehydrator sheet and warm/dry for about an hour or two at 118f. Or you can use immediately as is. The only difference will be the texture of more moist versus a little drier. Add Raw Tabboouleh (either dehydrated or not) to a large bowl, and toss with dressing. Cut off top only of red peppers, and scrape out the seeds and the insides. Scoop tabbouleh mixture into red peppers. Enjoy!