Yield: 1 cup

Ingredients:

• 1/4 cup of nut meal (hazelnut or almonds ground to flour consistency) *
• 1/4 cup nutritional yeast
• 1/2 teaspoon dry mustard
• 1/2 cup parsley, chopped
• 1/2 cup scallions, chopped
• 1/4 cup rice vinegar
• 1 tablespoon Dijon mustard
• 2 teaspoons sugar
• 1 tablespoon olive oil
• 1 teaspoon salt
• 2 cloves garlic , minced

Directions:

1. Make a vegan Parmesan cheese from the nut meal, nutritional yeast and dry mustard.
2. Combine the vegan Parmesan cheese (or nut-meal, dry mustard and nutritional yeast), parsley, green onions, vinegar, mustard, sugar, olive oil, salt and garlic cloves in a blender.
3. Puree until smooth.

Notes:

* As the title says, this is a veganized recipe that has substitutes for parmesan cheese. If you can get a vegan parmesan cheese, then you can use it and omit the first 3 ingredients.

adapted from
http://canelaycomino.blogspot.com/2008/05/parmesan-parsley-dressing.html

Serving Size: 6

Ingredients:

• 2 bunches of parsley, very finely chopped
• 1 cup bulgur or couscous
• 2 onions, finely chopped
• 4 tomatoes, seeded and finely chopped
• 1 cup water
• 1/3 cup olive oil
• 1/4 cup lemon juice
• 1 teaspoon salt
• pepper to taste

Directions:

1. Soften the bulgur or couscous in 1 cup of water for 10-15 minutes or until soft.
2. Pour off any left over water and set the grains in a large salad bowl.
3. Cut the parsley very fine, you can use a knife or scissors. (Don’t use the big thick stems, just the leaves)
4. Finely chop the onion and tomato and add to the salad.
5. Mix the lemon juice, olive oil salt and pepper, and add to the salad.
6. Allow to season in the refrigerator for at least 1 hour.
7. Best served at room temperature.

Notes:
This salad keeps well, and in fact tastes even better on the second day.
It makes a yummy sandwich with a nice spread and a large helping of Silly Peter.