tag:blogger.com,1999:blog-24141461.post935801928713275937..comments2024-02-29T00:56:45.315-08:00Comments on Bryanna Clark Grogan’s Vegan Feast Kitchen/ 23rd Century Table: BULGUR WHEAT, AN ANCIENT, HEALTHFUL FAST FOOD!Bryanna Clark Groganhttp://www.blogger.com/profile/13235333928055873948noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-24141461.post-73501334910987687162009-06-04T14:10:56.378-07:002009-06-04T14:10:56.378-07:00Tabbouleh is a favorite of mine. I can't wait...Tabbouleh is a favorite of mine. I can't wait to try this new fruit-filled version. Thanks!Wheeler's Crewhttp://wheelersblacklabelveganicecream.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-24141461.post-48497742845191265862009-05-31T13:34:25.728-07:002009-05-31T13:34:25.728-07:00yummm! i love bulgur but haven't really ever put f...yummm! i love bulgur but haven't really ever put fruit in it. what a great idea :)veggievixenhttps://www.blogger.com/profile/02445552433318699413noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-81627108243845376252009-05-31T11:58:19.621-07:002009-05-31T11:58:19.621-07:00Anonymous, I strip the leaves off the stems. The ...Anonymous, I strip the leaves off the stems. The little stems of each leaf cluster are not problem, but the bigger stems can be tough, so I don't use them. I fill the food processor right to the top because the parsley will reduce in volume considerably as it is chopped. It is important that the parsley be DRY (spin in a lettuce spinner and then drain or pat dry on a clean kitchen towel), and that all parts of the food processor that will touch it be DRY. Use the "pulse' function-- it should be chopped in on-and-off bursts of powwer.Bryanna Clark Groganhttps://www.blogger.com/profile/13235333928055873948noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-17804894491738158012009-05-31T11:48:27.871-07:002009-05-31T11:48:27.871-07:00Can you tell me how to use the food processor to c...Can you tell me how to use the food processor to chop parsley? Do you end up eating the stems and are they hard? I always spend so much time hand chopping the parsley just to take out all the stems and I'm so curious about your method! Thanks.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-24141461.post-86936874059703184162009-05-30T22:58:51.998-07:002009-05-30T22:58:51.998-07:00This bulgur recipe looks very unique and interesti...This bulgur recipe looks very unique and interesting.Vic Robinsonhttps://www.blogger.com/profile/11302375491853619090noreply@blogger.com