Recipe Review: Bulgur Pilaf

So, once again this recipe is from my all time favourite blog, Chocolate Covered Katie. Her delicious, simple, and easy to follow recipes are always the first things I look at when I’m in the mood to cook or bake. Katie, if you see this, your blog is amazing! Keep it up! 🙂

This recipe is a lunch and dinner-time favourite of mine. It takes a bit of preparation because the bulgur needs to be cooked, but it’s oh so worth it.

In my meals, I’m a fan of mostly vegetables and less grains and other things, so I altered Katie’s recipe a little. I substituted the bok choy for kale, and used half the bulgur, but it turned out delicious! I had never cooked bulgur before seeing this recipe, but I sure do cook it often now!

The Recipe 

Bulgur Pilaf

Serves 4.

Ingredients:

1 cup vegetable stock

1 tablespoon soy sauce

1 teaspoon sesame oil

2 1/2 teaspoons fresh, grated ginger

1/2 teaspoon salt

1 zucchini, chopped

5 green onions, cut into about 1-inch pieces (don’t use the roots)

2 medium carrots, finely diced

3 cups bok choy or spinach (EVTK’s version: use kale)

1 1/2 tablespoons minced garlic

4 cups cooked bulgur (it works best if you chill this in the fridge for a few hours before using) (EVTK version: 2 cups)

Directions:
1) In a bowl, combine the first 5 ingredients. Set aside.

2) Preheat a pan or wok over medium-high heat and sauté the carrots and zucchini in your sauté-liquid of choice.

3) Add in about 1/4 of the stock mixture. Stir-fry for 3-5 minutes.

4) Add the green onions, bok choy (or spinach or kale), garlic, and another 1/4 of the stock mixture, and stir-fry for another 3 minutes.

5) Add the bulgur and the rest of the stock mixture. Stir constantly for about 5 minutes.

(All credit for the recipe goes to the lovely Katie) 🙂

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Vegan Test Kitchen Recipe: Delicious Tofu Cookies!

I’ve made these bad boys a couple times, making variations as I go. The first time I made them I used oil instead of applesauce and white flour, and they were rock hard within a few days. I also used extra-firm silken tofu. A few days ago I used the ingredients below, and they were fantastic. They were chewy and moist, oh so delicious, and they didn’t get hard! I’ll definitely keep this recipe in my good books.

 

1/2 cup sugar

1/2 cup brown sugar

1/2 cup applesauce

1/2 cup vegan “butter”

1/4 cup soft/medium silken tofu

1 teaspoon vanilla

1 1/2 cups whole wheat flour

1/2 teaspoon baking soda

1/2 teaspoon salt

chocolate chips (as many as you want)

 

Preheat oven to 350ºF. Combine the sugars, applesauce, and vegan butter in a food mixer and cream for 5 minutes. Puree the tofu and vanilla until smooth, and add to cream mixture. Mix well. Sift the flour, baking soda, and salt in a separate bowl, and then add chocolate chips. Mould dough into balls and put on a baking sheet lined with parchment paper and bake for about 15-25 minutes.

 

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Recipe Review: Boatmeal

This recipe is from Chocolate Covered Katie‘s blog. I have tried a lot of her things from cookie balls to bulgur pilaf, and I must say I’ve absolutely loved every single recipe! I am proud to admit that I was not disappointed in the least with this recipe. I tried her basic boatmeal recipe, and added a few of my own things to it. First I tried chai concentrate and pumpkin puree, then I did bananas and banana yogurt, then I tried coconut milk and vanilla with an apple pie-type crust. Everything was delicious!

I would highly recommend trying out any of her stuff. The boatmeal is delicious as a meal, a snack, and a dessert! I’m sure savory boatmeal wouldn’t be too bad either. I will definitely use this recipe again!

 

The Recipe

• 1/2 cup oats (50g)
• 1/4 tsp vanilla extract
• 1/2 tsp cinnamon (and 1/8 tsp nutmeg, if making pumpkin version)
• sweetener, such as 1 1/2 to 2T maple syrup or 1 to 1 1/2 packs stevia
• 1/4 cup canned pumpkin or applesauce (50-60g)
• 1/4 cup milk or creamer or water (60g)
• heaping 1/16th tsp salt
• Optional: 1 to 2T oil or favorite nut butter (if oil, scale the milk back a tiny bit)
• Optional: raisins, walnuts, brown sugar for the top

Preheat oven to 380 degrees. Combine raw oats, spices, pumpkin, and milk. Pour into a small baking pan, 1-cup ramekin, or mini-loaf pan. Cook for 20 minutes, or more until it gets firm. Finally, set your oven to “high broil” for 3 more minutes, or until it reaches desired crispy-ness (or simply just bake longer, but broiling gives it a nice crust).

(All credit goes to Katie!)

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