12 Steps to Whole Foods

Making Plant-Based Main Dishes
Tabbouleh Wraps
½ head romaine lettuce, washed and whole leaves set aside for wraps
½ C medium or fine bulgur (a whole grain, found at health food and grocery stores)
1 C water
1 cucumber, finely chopped
½ large red onion, finely chopped
½ C fresh parsley, finely chopped
¼ C mint leaves, finely chopped (or 2 Tbsp. dried mint leaves)
¼ C fresh dill weed, finely chopped (or 2 Tbsp. dried dill)
3 large Roma tomatoes, finely chopped
1 celery stalk, finely chopped
¼ tsp. ground allspice
¼ tsp. sea salt
¼ tsp. freshly ground pepper
¼ tsp. red pepper flakes
¼ tsp. dried kelp
3 oz. feta cheese, crumbled
¼ C extra virgin olive oil
¼ C fresh lemon juice
In the morning, bring the water to a boil in a saucepan, add the bulgur, then turn off the heat and cover with a
tight-fitting lid. Put the pan in a 350° preheated oven, then turn off the oven. Let the pan sit in the oven all day
in order to steam. (Alternatively, bring the water to a boil, add the bulgur, reduce the heat, and simmer on low
for 30 min.)
Shake the lemon juice, olive oil, and seasonings together in a pint jar. Add all the other ingredients to the bulgur
and toss. Toss in lemon juice/olive oil mixture. Scoop the mixture into romaine lettuce leaves to serve. Serves 6
(2-3 wraps each).
© Copyright Robyn Openshaw 12 Steps to Whole Foods 181