Recently Hegui went on a mini bulgur cooking frenzy, making mushroom and pink bean bulgur loaf and Brazilian style tabuli in a single afternoon. He over estimated the amount of bulgur needed so we had about two pints leftover. Well, I didn’t want to waste it and we all know that necessity is the mother of invention. So “bulgur love” is born.
Actually, I feel pretty confident that recipes similar to this are made everywhere. Here’s a nice example from Cookin’ Canuck. After all, I’ve really just added everything in the kitchen to the bulgur to make a flavorful, colorful and hopefully wholesome main dish, e.g a bulgur pilaf. I’m inspired by Hegui’s delicious and under appreciated, quinoa love.
Obviously, we’ve made up the names. They’re not very descriptive so I’d guess that search engines can’t figure them out too well. Our initial idea was that quinoa love was a vegetarian dish in homage to the Summer of Love in San Francisco, Flower Power and all that. Plus, cooking itself is an act of love. So what better way to honor a key ingredient then by surrounding it with a thrilling assortment of other, exciting, supporting cast members, all served up on a huge platter with metaphorical trumpets blaring? That’s the grandiose concept, anyway.
The beauty of this recipe is that you can mix and match almost all of the ingredients, perhaps even changing bulgur for another grain (maybe quinoa even.) I used a lot of stuff with intense flavors to make this vegan dish really pop. I hope that you enjoy it as much as we did.
2 pints coarse bulgur, pre-soaked for an hour and drained
1 container firm tofu
3 cloves garlic, peeled and sliced
1 bunch kale, stems finely chopped and leaves, coarsely
2 cups black beans, drained
1 red bell pepper, sliced thin
1 red jalapeno, seeds and ribs removed, sliced thin
½ cucumber, sliced thin
12 stuffed green olives, cut in halves
¼ cup fresh mint, minced
¼ cup Italian parsley, minced
6 spring onions, chopped fine
1 medium onion, sliced thin
¼ cup sun dried tomatoes, minced
12 cherry tomatoes, cut in halves
lime juice to taste
extra virgin olive oil
salt and black pepper to taste
Rinse tofu, cut into bite size rectangles and soak in a warm saltwater bath for about twenty minutes. This will add salt to the tofu and give it more flavor.
In a separate bowl, let cucumber slices soak in a saltwater bath. Hegui’s convinced that this step improves the flavor though I’m still doubtful about it.
While tofu soaks, heat some olive oil on medium and add garlic, kale stems and a dash of salt. Sauté until stems become tender. Add kale leaves and cook until they wilt a bit. Remove from heat and set aside.
Rinse tofu. Heat some olive oil in a small skillet on high. Add tofu and gently fry for a few minutes on each side until it browns slightly. Carefully remove to a dish and set aside.
In a large skillet, add sliced onion, red and jalapeño pepper, some salt and olive oil. Sauté until vegetables reduce and onion begins to caramelize (about five to eight minutes). Add black beans to onion and sauté together to warm through. Fold bulgur into cooked onion. Add salt and black pepper to taste.
Drain and rinse cucumber. Add cucumber, olives, herbs, spring onion, tomatoes (dried and cherry), and kale to bulgur mixture. Fold everything together. Add lime juice, more olive oil and adjust salt. Pour into a large serving platter then place tofu rectangles on top. Serve and enjoy.