To Be or Not to Be

What could be a better combination than a woman who loves to cook and cook well and is a vegetarian to boot. I have not taken the leap yet but reading through this blog made me want to get my feet wet.

I unabashedly copied her recipe for a vegetarian pepperoni that sounded interesting. I was intrigued by the list of ingredients (some of which I have never tried using before) but I love pepperoni, so if it will turn out to taste at least a little bit like the real thing I will be one step closer to renouncing meat all the way.

I also liked her way with salads and one in particular I already tried, adding some ingredients that I thought would work in the recipe.

Here’s my version of her Basil and Bulgur Salad. It isn’t as fat-free as her original recipe, but it’s good and tastes healthy.

Basil and Bulgur Salad ala Fat Free Vegan Kitchen

1 cup cracked wheat
1 1/2 cups vegetable broth
1/2 cup basil leaves
1/2 cup coriander leaves
2 cloves garlic
1 small white onion, minced
juice from 1/2 a lemon
Salt and pepper to taste
1 large tomato, diced
1 large cucumber, peeled and diced
1 tbs extra virgin olive oil

1. Bring the vegetable broth to a boil. Add the cracked wheat, cover and remove from the heat and let it stand until the wheat is tender and most of the liguid has been absorbed. Depending on the cracked wheat this could take from 15 to 25 minutes.
2. Pound basil, coriander, garlic, lemon juice and onion to a smooth paste. Season with salt and pepper to taste.
3. Combine the cooked wheat with the pesto, add the remaining ingredients except for olive oil. Toss to combine.
4. Drizzle with the extra virgin olive oil and more lemon juice if needed.

Very good chilled