Posted at 8:00 pm
Veggie Fried Rice?
Veggie Fried Bulgur.
Looks like fried rice, right? Except this is way healthier. Still great flavor, though and an even better texture I think.
This one was kind of fun to make. Bulgur already has an awesome texture and adding scrambled egg in unlikely places is always a win. Give this one a whirl and let me know what you think.
Start with your cooked bulgur. Here it is drying out a bit….
Soft scrambled eggs.
Fine chopping the vegetables “the cheater’s way”.
Little pulses in the food processor and you’re in business.
Garlic and ginger? check.
Pan fry the garlic, ginger, and veggies….
Add bulgur. Pan fry some more….
Stir in the egg….
Vegetable Fried Bulgur.
Vegetable Fried Bulgur
- 1 cup bulgur
- 2 cups veggie broth (you could use water, but I think the vegetable broth adds more flavor)
- 2 eggs, lightly beaten
- 1-2 tablespoons grapeseed oil
- 1 1/2-2 cups fine chopped veggies (see picture)
- 1 clove garlic, minced
- 1 tablespoon minced fresh ginger
- 4 teaspoons reduced-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 teaspoon toasted sesame oil
- 1 teaspoon sriarcha sauce (optional)
- Combine bulgur and broth in a small saucepan. Bring to a boil over high heat. Cover, reduce heat to low. Simmer until the liquid is absorbed, 12 to 15 minutes. Drain any excess liquid.
- Spread the bulgur out on a large plate with a paper towel and let stand for 10-15 minutes (to cool and dry it out.)
- While the bulgur is cooling, spray a large skillet with cooking spray. Set to medium heat.
- Scramble eggs, lightly, not overdone, maybe 30-45 seconds? Transfer to a small bowl.
- Same pan….heat grapeseed oil in the pan over medium-high.
- Add vegetables, garlic and ginger. Cook until the vegetables are just tender, stirring the entire time (about 2 minutes).
- Add the cooked bulgur, soy sauce and vinegar to the pan, cooking until the liquid is absorbed, still stirring constantly, another 1-2 more minutes.
- Fold in the scrambled eggs.
- Remove from the heat.
- Stir in sesame oil and optional Sriracha.
Posted at 9:31 pm
Do you know what a spiralizer is??
It makes noodles from produce. This particular post will target zucchini because as usual, thanks to my CSA, I have an overabundance of zucchini. I am a fan of putting it in my baked goods, but frankly I am feeling less than inspired by the banana/zucchini muffins I have inundated my family with. Enough’s enough. In comes the spiralizer. I actually bought this about a year and a half ago and the poor little guy has been sitting in its package. Finally pulled it out and it is so easy that I convinced my neighbors to buy one.
This thing is awesome and for about $30 it can change your kitchen and health. This recipe is fab. Promise. It originated from fatfreevegan with a few minor tweaks. This recipe alone will make the spiralizer worth the money. I doubled the ingredients and am certain I should have tripled it. We were scraping the bowl and fighting over garbanzos. Not good.
Zucchini “Noodles” with Sesame-Peanut Sauce
- 6-8 small zucchini (about 2-2.5 lbs)
- 1 red bell pepper, cut into thin strips
- 2 tablespoons natural peanut butter
- 1-2 tablespoons water
- 1 tablespoon cider vinegar
- 1 tablespoon low sodium soy sauce
- 2 cloves minced garlic
- 1 teaspoon Sriracha or other chile sauce
- 1 teaspoon toasted sesame oil (see note in nutrition data below.)
- teaspoon grated fresh ginger
- 1 can garbanzo beans, drained and rinsed
- Wash the zucchini well and trim off their ends. Use a spiralizer to turn the zucchini into “noodles.” Line a large serving bowl with paper towels or a clean tea towel. Place the zucchini noodles in the bowl along with the red bell pepper.
- In a small bowl, whisk the peanut butter with 1 tablespoon of water and all remaining ingredients. If the mixture is hard to combine, add another tablespoon of water, but be careful not to make the sauce too runny.
- Remove the towels from under the zucchini noodles. Add the sauce and stir well to coat the noodles completely. Blend in the garbanzo beans.
- Serve right away. (Leftovers can be refrigerated, but water from the zucchini may seep into the sauce, making it pool in the bottom of the bowl; stir well before serving.)
Although using zucchini instead of spaghetti doesn’t sound super exciting for the taste buds, this recipe will change your mind. It is fantastic and bursting with flavor. Besides… who can stand another zucchini bread.