What is The Vegan(ish) Experiment?

Our family (me, my husband D, and our four-year-old Molly) started 2009 with a mostly-vegan, macrobiotic-inspired diet (although I have to admit, the strict macro rules have pretty much gone out the window). I have seen a marked improvement in my chronic migraines, and I'm enjoying proving that we can make amazing, mouth-watering, memorable food without animal products. For a more in-depth intro, click here.

I stopped updating this blog quite awhile back, when life got in the way. I'm still keeping a mostly vegan kitchen, though, and loving it. Have fun browsing my recipes!

Saturday, June 27, 2009

Day 178: Caribbean Tabbouleh

I haven't been writing, because it was our last few weeks of school. We've been extremely busy. I've been on summer vacation since Thursday, though, and am finally able to spend some quality time in the kitchen.

For the next couple of weeks, I have some help -- my two stepdaughters, visiting from Minnesota:
Nearly-11-year-old C., my sous-chef (she's fantastic at chopping veggies and herbs)

And 9-year-old N., my nanny (she kept Molly busy while C. & I were cooking and D. was at the store)

Luckily, C. and N. are adventurous and were excited to be the guinea pigs as I tried a new invention -- Caribbean Tabbouleh. Like Middle-Eastern tabbouleh (a.k.a. tabouli), it contains bulgur wheat, cucumbers, onions, and a lemon/olive oil dressing. But I also added some Caribbean spices, pineapple, mint, and colorful bell peppers. It turned out fantastic, a bright and fresh dish for summer (which finally seems to be hitting us here in New England, albeit in a very wet way.)

Caribbean Tabbouleh


1 c. bulgur wheat (I used coarse bulgur)
2 T. olive oil
2 c. boiling water

One 20-oz can pineapple tidbits, well-drained
2 cucumbers, chopped
1 bunch scallions, just the green parts, chopped
1 bell pepper (I acually used half a red one and half a yellow one), seeded and chopped
A handful of fresh mint leaves, chopped

1/2 t. ground allspice
1/4 t. ground ginger
1/4 t. garlic powder
pinch cinnamon
pinch nutmeg
pinch cayenne
salt to taste
Juice of two small lemons (about 3-4 T.)
1/4 c. olive oil

  1. In a heat-proof bowl, stir the olive oil into the bulgur. Add the boiling water. Cover and let stand for 15 minutes, then drain.
  2. Allow bulgur to cool, then add all chopped vegetables and herbs.
  3. Whisk lemon juice, vinegar, and spices together. Pour dressing on salad, toss, and chill. (The longer you can chill it, the better ... I think we made it about half an hour before we ate it. It was fantastic, but I expect it will be even better tomorrow, as these types of salads are...)
This makes a good 8 servings or more.


  1. Didn't pay much attention to the food. C & N look grown up and beautiful. Tell them Hi for us! Hi to M, too!


  2. Cute kids! Hope you have a fun visit with them. That salad sounds so fresh and yummy! I think I'll try it, when I can get myself to the health foods market to buy some bulgur. :)


I love it when people come back and tell me how the recipes turned out - please consider doing so! Thanks!


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