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Veganism: The Noble Way of Living / Vegan Cooking Show

Global Recharge’s Vegan Recipes, Part 2 of 2 - Tabouli Pomegranate Salad



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Last week, we visited vegan chefs Sean Beveridge and Penelope Jayne, who shared with us their wonderful Seed Bread recipe. Today, they will show us how to make a colorful, healthy and vibrant vegan Tabouli Pomegranate Salad.

Sean (m): Hallo, beautiful people. We’re back, and we're doing a Tabouli Pomegranate Salad.

Penelope (f): Oh, it's so good, and we use cauliflower to make cauliflower rice instead of using grain because it's gluten-free. But also, it's so nourishing for the body. It has phytonutrients, and they actually fight for our body from having chronic diseases like cancer and other chronic diseases. But it's also good for the heart, and it's fantastic for the waistline. So it's a whole food, and this is why we're using cauliflower as rice today.

(m): We're going to use half of a cauliflower head, and we're going to mix this up in the processor. So we'll just chop that straight down the middle. So, we're just going to pop these florets straight into the blender. Let's just pulse this. Now we don't want to overdo that because if you overdo it gets too soggy. If you put too many florets in, if I try to put the whole lot in, it won't blend through quickly. There are a few bigger pieces. I'll just give that another quick zap. Tremendous. It's a wonderful dish because it literally only takes 15 minutes to put together. It’s a delicious sauce and everyone will love it.

(f): Yeah, so have a look at this rice. It's about the size of half a grain of actual rice, but it holds very well. And cauliflower is such a versatile veggie. You can have it as a savory, which we’re going to do today. And you can also make beautiful things like pizza bases and also desserts and sauces.

(m): Now look at this little gem (cherry tomato). (f): Yeah.

(m): Now these are full of antioxidants; lycopene in fact. We're going to chop these into little quarters. If they're really small, just chop them in half.

(f): So Nature gives us hints. Nature is telling us through the colors of all this beautiful fresh produce what it is good for. Well, red looks like the color of blood. So it's great for the circuitry system, the heart. So if you want to have a good healthy body, these are the things to have. A rainbow of colors in your diet every day.

(m): OK, so we want about a cup of that.

(f): Alright, so I'll just pop that straight into the bowl.

(m): Now, look at this beauty. All right, delicious Lebanese cucumber. We’re just going to chop the edges off. Alright, and you'll see all those seeds. We're just going to deseed that, so grab yourself a little spoon.

(f): Now, all those seeds you could use them. The cucumber is very hydrating for the body. So if you're finding that you're feeling quite hot, particularly in a humid climate or in summer, cucumber is wonderful. It's very low in calories, but it's very high in antioxidants and phytonutrients.

(m): This is roughly about a cup of cucumbers. Now next, we have (f): a sweet pepper.

(m): What we need to do is just deseed that. So we just dice them really fine. Now you might notice that I'm doing it with the flesh side up, and that just makes it a little bit easier. Now the magical pomegranate. There are a few different ways to cut the pomegranate. We just want to chop the lid off. So I’ll do this nice and slow. Then you should literally be able to just fold that over, and they will just fall out.

(f): Now, there's a very powerful antioxidant called punicalagin. Which is in pomegranates, and this is why it's so beneficial for both males and females, but in particular for females. So everyone start eating pomegranates. They're beautiful as a dessert, and they're also delicious in salads.

(m): Now you might have noticed, I’ve just peeled it away now. If you look at the pomegranate, where you've got some nice white fibrous ends, that's where you want to get your knife and just cut down there. Don't cut all the way through it, and definitely don't cut all the way down the bottom. Just peel this apart and see how easily it comes out?

(f): That's a great trick, love that!

(m): So that will get rid of most of it, and then all you need to do is just peel away that white fiber, and then we just pull that out. I’m just going to give that a quick hit. White clothes are not a good idea! Just give it a quick tap.

(f): Aprons, aprons are a must.

(m): OK, so most of them are gone. These are just divine. I mean, they just pop in your mouth. They're just heaven.

(f): They're great.

(m): Now, the last thing we need to add to this delicious tabouli is the tabouli. Now, we're using mint and parsley fresh from our garden. We just want a bunch of it, and it's about 45 grams. Pluck off the big leaves.

(f): Now again, we've got more antioxidants that are in this powerful little green leaf here, and one of them is glutathione. And that is a very powerful antioxidant, and it's also loaded with vitamin A and vitamin K. We do keep the stems, also some of the veggie scraps. We put these into a container so that we can make beautiful vegetable stock.

(m): Now, here we've got mint. Oh, it smells so good. Smell that.


(f): Well, I’ve been crushing them in my hands. Mint is beautiful, calming for the body, and it's also wonderful for the digestive system. If you are feeling a little queasy on the tummy, have some mint. Mint tea is beautiful. We’re going to pulse it. You got it? Yes. Oh, it smells great. Look at that. Green superpower there. I’ll pop that in for you. (m): You got that?

(f): Yes. This is going to taste great.

(m): I can just smell all the flavors coming together now. Wonderful. We'll just give that a quick mix.

(f): Look at that. Beautiful!

(m): We've got some gorgeous organic lemons. We're going to zest this, and then we're going to juice it. Grab yourself a nice little zester. It's got its own little tray; to minimize the amount of mess. The zest is just about done. Look at that. Scoop that straight into our little bowl. Then we will just chop this in half, and we’ll squeeze that. On average that little lemon, you're probably going to get two tablespoons (of juice.)

(f): Research showed that people drinking warm water with lemon juice had a higher alkaline effect on the body. Because our bodies must be at least 7.35 pH to be alkaline. We're meant to be alkaline. If you go lower, this is when chronic diseases start to creep into our body.

(m): So, we're going to pour that into our little container. We've got a tablespoon of maple syrup, a tablespoon of Dijon mustard, and over here on the right, we have what we call Lebanese seven-spice mix.

(f): It has cinnamon, nutmeg, allspice, coriander powder, ginger, black pepper, and cloves. This is a fusion of Middle Eastern for our Australian palates.

(m): OK, so we're going to add half a teaspoon of sea salt. And half a teaspoon of cracked black pepper. I'm just going to put in (Lebanese seven spice mix), a teaspoon. Mix that through. OK, I’ll do a quick taste test. Very nice. Do you want to try it?

(f): Thank you. Oh, that's so good. Delicious! Oh, that's lovely. All the different flavor profiles are really getting onto my tongue. So lovely. It's got the sour, and it's got the sweet. That's so lovely.

(m): All right. So, let's bring the serving bowl over. (f): With the tabouli? (m): With the tabouli. We're ready to serve up. That’s looking so good. So, be sure to mix that all the way through. And maybe start adding a few pomegranates.

(f): Yes. So just sprinkling on.

(m): We have chosen this gorgeous sharing platter because we're going to share that with our beautiful friends.

(f): Finally, we're going to sprinkle some more pomegranates on top because our eyes love to feast on something beautiful. And when we're preparing, we always prepare with a happy mind. And we prepare with love in our hearts, and that energy is going into our beautiful food which we're going to share with our friends. So, we hope you enjoy these recipes, beautiful people. We are going to. Sending you all love from Australia.

INGREDIENTS (For all ingredients, please use organic versions if available)

For the VEGAN TABOULI POMEGRANATE SALAD, the ingredients are:

½ cauliflower head

1 cup of cherry tomatoes

1 Lebanese cucumber

(about one cup) 1 sweet red pepper

1 pomegranate 45g of parsley and mint.

For the VEGAN DRESSING, the ingredients are:

1 organic lemon (for two tablespoons of lemon juice)

1 tablespoon of maple syrup

1 tablespoon of Dijon mustard

½ teaspoon of sea salt

½ teaspoon of cracked black pepper

1 teaspoon of Lebanese seven spice mix.

For the LEBANESE SEVEN SPICE MIX (vegan), the ingredients are:

1 teaspoon of ground black pepper

1 teaspoon of allspice

1 teaspoon of cinnamon

1 teaspoon of coriander

½ teaspoon of ground nutmeg

½ teaspoon of ground cloves

½ teaspoon of ground ginger.

For more information about Global Recharge, please


Joyful viewers, thank you for joining us on our show today. We are grateful to and appreciate the time of Sean Beveridge and Penelope Jayne from Global Recharge, who have shared their inspiring body cleansing and nutritious vegan recipes with us. We wish you happiness and excellent health.

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