Herbed Bulghur with Za'atar (see below),
Balsamic-Glazed Kale and Carrots (see below),
Squash and Chickpeas Sauteed with Garlic
The bulghur was an improvised, last-minute, nearly-instant kind of thing. I've always meant to do a post on bulghur, a rather amazing and ancient food. It's wheat that is cooked, then dried, then cracked, resulting in a delicious, high-fiber, high-protein, fast-cooking, nearly-impossible-to-spoil staple grain. What's not to love? I also love that at Jons it comes in four different grades of grind (#1 to #4), just like sandpaper.
(for more about the history of bulghur, see this great page)
Herbed Bulghur with Za'atar
bulghur, prepared according to directions*
*(pour 2 parts boiling water over 1 part bulghur and let stand 10 minutes--that's it!)
lots of za'atar
fresh parsley, chopped
salt and pepper
This isn't going to be my favorite kale recipe ever, but I was just really happy to have a new kale recipe, period. The kale bandit has been working really hard this summer. I'm not a big fan of putting sugar in savory dishes, and you have to do it here to make the flavors work. The rich tamari and the sweet balsamic-sugar and carrot flavors hold their own against the slight bitterness of kale.
I've probably mentioned this before, but Vegan Planet is my favorite all-around cookbook of all time. The recipes are not only delicious, they also feel simple and intuitive without eliciting the "why is this in a cookbook?" reaction (like, for example, some macrobiotic cookbooks with recipes for "Steamed Spinach").
Balsamic Glazed Kale and Carrots
(from Vegan Planet)
1 bunch kale, de-stemmed and chopped
2-6 carrots, cleaned and sliced
1-2 TB olive oil
1-2 TB tamari
2 tsp balsamic vinegar
1-2 tsp sugar
2 tsp cayenne (or to taste)
Instructions1. Boil veggies in salted water about 5 minutes. Drain.
2. Heat olive oil in a very large skillet. Add veggies and everything else all at once. Cook over medium-low heat until liquid has evaporated.