Tuesday, April 12, 2011

Bok Choy and Bulghur Skillet

I have a confession to make.

Lately I have been feeling slightly uninspired in the kitchen. I think it's a result of all the 'other' stuff going on; in no particular order: small child, husband, house, school, work, training for the Seattle Rock and Roll 1/2 Marathon, blog, writing endeavors, volunteer work, blah blah blah...
Case in point: last night Honey ended up eating half raw (and not in the cool al dente way) vegetables with curry tofu. The tofu was delicious. The veg? Eh... Oh, and there wasn't any rice. I burned it. I. Burned. The. Rice. What is wrong with me??
I have been finding inspiration from other sources though. I'm hoping that plus the good-ish weather will give me a kick start.

So a few weeks back I went to VegFest. While I was there I looked at the flag. And then the Vegetarians of Washington gave me a bag full (if not overflowing) of free stuff including a free Vegetarian Times magazine.

As I perused my free copy of Vegetarian Times, I was pleasantly surprised at some of the simple, yet fantastic meals. This was one of them. I, of course made some changes; regardless, I was happy for the inspiration.

And wait until you see what I did with the left overs... ok, so maybe my creative juices are flowing just a little bit. I'll take it!

3 cloves garlic, chopped fine
Truffle oil
About 2 cups button mushrooms
8-10 shitake mushrooms, sliced
About 30 cherry tomatoes, halved
1 medium shallot, diced fine
1 1/2 cups bulghur wheat
2 1/2 cups mushroom broth
2 teaspoons fresh thyme leaves, chopped
4 baby bok choy, washed and slightly de-ended (keep a little on, so they maintain their shape)
1 package Gardein beefless tips side note: I LOVE these!!! LOVE!
2-3 green onions, chopped

In a large skillet, heat some truffle oil on med/high. Add garlic, button mushrooms and shitake mushrooms and cook for about 8-10 minutes, until browned. Once done, tranfer to a bowl.

In the skillet, add the tomatoes, sliced side down and cook for about 3-5 minutes, until slightly softened and browned.

Add a little more truffle oil to the pan, then add shallots. Cook shallots for 2-3 minutes then add bulghur. Stir until everything is evenly covered with oil.

Add mushroom broth, thyme and a little salt and pepper. Cover and reduce heat to low/med. Let simmer for about 5 minutes.

After about 5 minutes, evenly distribute the mushrooms and tomatoes on top of the bulghur. Top that with the bok choy, cover and let cook another 8-10 minutes.

While that cooks, heat your Gardein beefless tips in a separate small saute pan.

Check to ensure that the bok choy is appropriately al dente. When it is, you are ready to serve.

Arrange bok choy to one side of the pan so you can get to the bulghur.

On a plate, start by portioning out a little bulghur. From there, add mushrooms and tomatoes in an even amount. Top with some Gardein beefless tips.

Add a bok choy to the side. Drizzle everything with a little extra truffle oil, for added flavor.

Sprinkle green onions on top to finish.


Bulghur Wheat


  1. I think I'm going to have to look at the flag.

  2. Teri... yes, you should most definitely look at the flag!



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