Hi folks! I keep saying that I’m working on my cookbook, and indeed it’s still being formatted and edited by my tech guy. I hope to have it out well before Christmas, or even Thanksgiving. Maybe I’ll do a little series before TG of my favorite recipes for that holiday. Are people getting together this year? We’re having our usual fairly small family gathering, probably no more than a dozen people, so that should be okay as far as health guidelines are concerned.
But for today I want to share a recipe from this past Saturday, when I was in charge of the mid-morning snack and the lunch at a women’s retreat at our church. We had only 25 attendees, partly because of last-minute cancellations and partly because, I’m sure, of COVID. But the ones who were there were very enthusiastic, and I enjoyed serving them. I’m going to share a soup recipe with you today and my new roll recipe later on this week. Both are wonderful fall items that you may find useful this month. Let me take you through my thought process in coming up with the menu.
I wanted to make a substantial version of tabbouleh for vegetarians. You can do pretty much what you want with this. I give a list of possible ingredients and you can add or subtract at will and to taste. Most tabbouleh recipes are very heavy on the chopped parsley, almost as if that ingredients is standing in for lettuce, but you don’t have to add that much. You could even, if you wanted to, add some shredded cooked chicken, if you have any sitting around that you want to use up, but this is such a good dish for vegetarians (and even vegans) that it’s probably good to leave it meat-free.