Sleek

Source: Ecological Cooking
Date tried: March 9, 2017
Yield: 6 servings
Time needed: 1 hour

An unusual and intriguing combination of bulgar wheat and kale. Takes some time and care, but worth a try. Remember to cook the black-eyed peas the day before if using dried beans to have them ready for this dish.

Sleek

Sleek

Sleek
3 very large onions, coarsely chopped
5 Tbsp. olive oil
1 cup boiling water
3/4 cup bulgur
2 lb. fresh kale, thoroughly rinsed, patted dry & chopped
1 cup cooked black-eyes peas, drained
water, as needed
salt to taste
freshly-ground black pepper
fresh lemon wedges

In a large skillet, sauté the onions in the olive oil over medium heat until very dark brown and sweet, at least one hour. Watch carefully and stir often to prevent burning.

Meanwhile, place bulgur in a heat-proof bowl.
Pour boiling water over it.
Cover bowl with a towel and set aside for 30 minutes.

When onion is ready, increase heat.
Add kale and stir fry, tossing constantly until wilted.
Reduce heat.
Add black-eyed peas and soaked bulgur.
Toss all together, cover and cook slowly until kale is well-cooked.
If needed, add some tablespoons of water to prevent sticking.
Season all with salt and plenty of freshly-ground pepper.
Serve with fresh lemon wedges.

Tempeh & Bulgur Salad

Source: Diet for a Small Planet
Date tried: September 21, 2012
Yield: 3-4 servings
Time needed: 30 minutes to prepare + 2 hours to chill

This is a lovely and hearty main dish salad.

Tempeh & Bulgur Salad

Tempeh & Bulgur Salad

Tempeh and Bulgur Salad
2 Tbsp. oil
4 oz. tempeh cut in ½” cubes
½ onion chopped
½ cup bulgur
1-4 large mushrooms, chopped
1 cup water
1 Tbsp. soy sauce
1 stalk celery, diced
½ large carrot diced or grated
1 tomato diced or 10 cherry tomatoes quartered
2 Tbsp. fresh parsley, minced
1 Tbsp. vinegar
1 Tbsp. lemon juice
1 ½ tsp. honey
½ tsp. dillweed
1/8 tsp oregano
Dash white pepper

Heat 1 Tbsp. oil in a large skillet.
Sauté the tempeh, onion, bulgur and mushrooms for 3-4 minutes.
Add the water and soy sauce.
Bring to a boil, then cover and reduce heat. Simmer 15 minutes.
Combine the other tablespoon oil with the vinegar, lemon juice, honey, dillweed, oregano and pepper.
When tempeh/bulgur mix is done, let cool for 15 minutes.
Combine with all other vegetables.
Pour dressing over all, mix well and chill at least 2 hours before serving.