Coco Verde Vegan
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Two Dominican chefs sharing Latino vegan, plant based dishes everyone will love || Dos chefs compart
Chef Ivanna helping us make tipile (Dominican tabouli) in the kitchen today!
This is a family favorite and this recipe is passed down from my grandmother 🥰 I love this dish because it’s actually better to make it ahead of time to give ample time for the bulgar wheat to soften! Makes party planning a little easier 😉 if you have a gluten sensitivity, I’ve seen people swap in cauliflower or quinoa for the bulgar wheat!
* 1 Red Pepper
* 1 Green Pepper
* 3 large Tomatoes
* 2 Sweet Onions
* 1 Red Onion
* 1 bunch Scallions
* 1/3 Head of Cabbage
* 9 oz Bulgar Wheat
* 1/2 bunch parsley (take off stems, use leaves)
* 6 limes (juice)
* 1 cup Olive Oil
* Salt (to taste)
1. Dice all of the vegetables (peppers, onions, scallions, cabbage, tomatoes, parsely) in small even squares.
2. Mix with the rest of the ingredients (juice of 6 limes, bulgar wheat, olive oil, and salt if necessary).
3. Refrigerate for 2 hours (uuntil the bulgar wheat softens) and enjoy! Keep refridgerated.
01/15/2021
I forgot to take a pic before I started eating and once I took a bite I immediately knew I wanted to share 😂 Brown rice, massaged kale salad with carrot ginger dressing, and the true star: Korean BBQ tofu. Freezing and unfreezing tofu is one of my fave hacks for tofu prep but this time I wanted to experiment and see if it was worth it to drain, marinate, and then freeze and thaw tofu and YES IT IS. The flavor is deliciously infused into the the tofu and the texture is just great! We used a Korean BBQ marinade that we found at H-Mart, pressed the tofu, pour the marinade over the tofu in an airtight container, and froze/thawed the tofu in the fridge twice. *Trust me* it was worth the wait! Try it with your favorite marinade when you have some time and thank me later 😏💞
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