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- Tabouli Salad - Middle Eastern Salad (Gluten-Free)
Tabouli Salad - Middle Eastern Salad (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
This recipe comes to us from Lynne Marie Sullivan.
1 cup coarse soy granules (soy grits) or gluten-free textured vegetable protein (TVP)
1 cup boiling water
1 cup chopped green onions
1 small bunch fresh parsley, washed and finely chopped
½ bunch fresh mint leaves, washed and chopped, OR ½ teaspoon dried mint leaves
1 large or 2 medium firm ripe tomatoes, washed and diced
Juice of 1 lemon, or more to taste
3 tablespoons quality olive oil
Salt and freshly ground pepper to taste
Pour the boiling water over the soy or TVP granules, cover, and allow to stand until most of the water is absorbed (about an hour). Squeeze any remaining liquid out of the granules before placing in a large mixing bowl.
Add remaining ingredients. Add more lemon juice and mint to taste. Toss together, cover the bowl, and refrigerate at least an hour before serving. The flavor actually improves the second day. Makes about 4 large servings.
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