Meatless Monday - Vegetarian Chili with Bulgar

For those of you following along, you know I like bulgar. This vegetarian chili is a perfect use of it as a filler and textural component.  The bulgar provides fiber and has similar mouth feel to ground meat.

I often find vegetarian recipes are light and bright, which I enjoy, but a hot and spicy chili demands a low note, a bass line to follow so to speak, that normally comes from animal fat. With that in mind I've included unsweetened baking cocoa. It does it's job and is definately a background note that you may not be able to place unless told.

I was also happy to use some of the tomato products I put up last summer. It's a satisfying feeling.

As always, this recipe is very flexible, feel free to add shredded carrots, mushrooms, corn, lentils, whatever you like.

Ingredients:
1 cup bulgar
2 onions chopped
2 green bell peppers chopped
1 jalapeno seeded - small dice
3  cloves of garlic minced
2 15 oz cans kidney beans drained and rinsed
16 oz tomato sauce
16 oz whole peeled tomatoes with their juice
1 15 oz can of "chili ready" tomatoes (if you don't have this product you'll want to use more cumin)
1 chipotle pepper plus 2 tbs of adobo sauce
1 tbs oil
1 tsp hot chili powder
1 tbs cocoa (unsweetened)
1 tsp ground cumin
1 tsp salt
salt and pepper to taste

Directions:
Put bulgar in a bowl, add hot water to cover, cover bowl and set aside for at least 15 minutes

Break down the vegtables.

Add 1 tbs oil to large pot over medium heat.

Add onions, peppers, garlic and salt to the oil.

Cook stirring often until the vegetables are soft, about 5 minutes. What's the yellow? Good catch! It's a bit of yellow pepper I had left over in the crisper. Use it up!

Add all three canned tomatoes, diced, sauce, and whole.

Add the chipotle and adobo sauce.

Stir and simmer for 5 minutes. Reduce heat to medium low.

Add beans and bulgar.

Stir, add cocoa, and chili powder.

Stir, reduce heat to low and simmer for 30 minutes.

Taste a sample. Adjust seasonings to your liking.

Simmer 5 more minutes.

Serve with corn bread, top with your favorite topping(s).

Hard to believe that it's meat free!

Until next time, Eat Well & Keep Digging.


The Gastronomic Gardener
Garden blog http://amidwestgarden.blogspot.com/
Cooking blog http://ihopeyouarehungry.blogspot.com/
Twitter - www.twitter.com/DavidPOffutt
http://www.facebook.com/TheGastronomicGardener

Meatless Monday - Bulgar-Ricotta Pancakes

Another Meatless Monday. This time I'll do a whole grain pancake as shown by the NYT's Mark Bittman
I always have bulgar on hand, and instead of the honey or syrup, I'll use some apple pie filling I made back in October:

http://ihopeyouarehungry.blogspot.com/2010/10/canned-apple-pie-filling.html

Ingredients:

1/2 cup bulgar (any grind)
Salt
1 cup ricotta
1 cup sour cream or yogurt  (I used yogurt)
3 eggs
1 tablespoon grated orange zest
1 cup whole-wheat flour
2 tablespoons sugar
1 1/2 teaspoons cinnamon
1/4 teaspoon baking soda
1/2 cup raisins, optional  (I left these out)
Vegetable oil, for frying
Honey or maple syrup, for serving.  (I used the apples)

Heat the oven to 200 degrees. Put the bulgar and a pinch of salt in a bowl and add 1 1/4 cups boiling water. Stir once and let sit until more or less tender, 10 to 25 minutes. If any water remains, squeeze the bulgar in a cloth or put it in a fine-mesh strainer and press down on it.

Beat together the ricotta, sour cream or yogurt, eggs and orange zest.

In another bowl, combine the flour, sugar, cinnamon, baking soda and 1/2 teaspoon salt.

Stir the dry ingredients into the ricotta mixture, blending well but not beating. Gently fold in the bulgar and, if being used, the raisins.

Put a large skillet or griddle over medium heat. When a few drops of water dance on its surface, add a thin film of vegetable oil and let it become hot. Spoon out the batter, making any size pancakes you like. Cook until bubbles form on the top and pop, 2 to 3 minutes. Carefully flip the pancakes and cook until they’re browned on the other side, a couple of minutes more. You may have to rotate the cakes to cook them evenly, depending on the heat source and pan. As they finish, transfer them to a plate in the oven while you cook the remaining batter.

I served with the apple pie filling.

A bit heavier than a "normal" pancake, but toothsome and satisfying.

Try it today!  If not for dinner, then a weekend breakfast!


The Gastronomic Gardener
Garden blog http://amidwestgarden.blogspot.com/
Cooking blog http://ihopeyouarehungry.blogspot.com/
Twitter - www.twitter.com/DavidPOffutt
http://www.facebook.com/TheGastronomicGardener

Lentil Bulgar Stew

It's been pretty meat centric around here for a few weeks, and I am craving something lighter. It's cold outside, so not only light but warm and satisfying as well.

I love both lentils and bulgar. They are versatile and nutritious. So I put them together. This recipe is by no means set in stone. Feel free to adapt it. You could make it vegetarian by using vegetable stock or water.

Ingredients:
2 cups dried lentils
1 cup bulgar
2 carrots diced
4 cloves garlic chopped
1 small onion chopped
1 red pepper chopped
5 cups chicken stock
1 can stewed tomatoes (I used some I canned this summer)
1-2 tbs oil
2 green onions chopped for garnish
salt and pepper to taste
a dash of vinegar (optional)

Put bulgar in a bowl and add hot water to cover. Cover bowl with a plate to trap the heat.

In a large pot, add the oil over medium heat.

Add the garlic and cook, stirring often 2-3 minutes.

Add the rest of the vegetables, cook until tender (about 5 minutes)

Add the lentils, tomatoes and stock. bring to a boil, reduce heat and simmer - covered but not tightly for 30 minutes.

Add the bulgar, liquid and all.

Stir together and simmer another 20 minutes or so. Check and adjust seasonings

Plate, garnish and enjoy!

Until next time, Eat Well & Keep Digging!

Stay warm too!

The Gastronomic Gardener
Garden blog http://amidwestgarden.blogspot.com/
Cooking blog http://ihopeyouarehungry.blogspot.com/
Twitter - www.twitter.com/DavidPOffutt
http://www.facebook.com/TheGastronomicGardener