Wednesday, November 15, 2017

Insulated Jar & Sides #35

Spinach sauteed with garlic and tomatoes, some simple steamed carrots with a bit of margarine and seasoning salt, Skillet Bulgur and Mushroom Casserole (recipe below), and pumpkin cookies.

I veganized a recipe in Healthy Cooking for Two (or Just You) to excellent effect! In Frances Price's cookbook, this is called "Skillet Casserole of Bulgur & Crimini Mushrooms," but I had no crimini mushrooms and it wasn't vegan. I was undaunted and plunged ahead anyway. Bulgur is cheap and nutty and delightful; it is also relatively high in protein, as are mushrooms.

Skillet Bulgur and Mushroom Casserole
Serves: 2-3

1 tablespoon vegan butter (such as Earth Balance)
2 cups sliced mushrooms (white or crimini--I used white)
2 tablespoons finely chopped red onion
2 cups vegetable broth (I recommend making this from the "no chicken" Better than Bouillon paste)
1/2 cup bulgur
1/2 teaspoon dried thyme
Salt to taste
Pepper to taste
1/3 cup dairy free sour cream (optional)
Salt free seasoning blend (like Mrs. Dash) to taste (optional)

Melt vegan butter in a heavy nonstick skillet over medium heat. Add mushrooms and onions and cook, stirring frequently. As the mushrooms release their juices, sprinkle with a little salt and pepper. When the mushrooms are cooked, add the broth.

Raise the heat to bring the mixture to a boil quickly, then add the bulgur, thyme, and a little more salt and pepper. Reduce heat to low, cover the skillet, and simmer for 15 minutes, or until the bulgur is tender. The bulgur will absorb liquid as it stands.

When ready to serve, stir the sour cream in and season with salt free seasoning blend, if using.

No comments:

Post a Comment