1 C. bulgur wheat
3 bunches flat parsley, minced
3 medium tomatoes, chopped
1 large bunch scallions, chopped
1 1/2 lemons, juiced
1/2 C. olive oil
salt and pepper
Rinse wheat in hot water and let it sit in water and soak for 15 minutes. Drain and add remainder of ingredients and then chill overnight. Sometimes I reduce the parsley a little, if it’s for younger folks, because they tend to prefer more grain and less green. This is excellent served with warmed pitas and hummus.
1 lb. thin asparagus
1 Tbsp sesame oil
2 garlic cloves, minced
1 tsp of ginger, minced
1 Tbsp creamy peanut butter
1 tsp soy sauce (use wheat-free tamari for gluten-free)
1/4 tsp hot chili oil (if desired)
sea salt
water
Remove and discard bottom inch of asparagus stalk. Drizzle asparagus with oil, and sprinkle with garlic. Toss well so that all stalks are completely covered with oil, and then spread out on a baking sheet. Roast at 450, stirring asparagus occasionally, until it starts to brown (about 15 min). Mix remaining ingredients well, and add enough water so that it becomes pourable (I added about 2 Tbsp). Place asparagus on serving dish and drizzle with sauce.
Pardon my pictures; my camera is horrid for indoor food pictures in this house – everything seems to turn out a little orange and a little blurry (little better now after another round of color corrections – wonder what’s up with that?). I made a gazillion batches of these, to separate into 30 containers of about 12-14 each for my coworkers.
Adapted from a recipe on vegweb.com
Ingredients
2 cups flour
1 T baking powder
1/4 t salt
2 T turbinado sugar (plus more for board)
1/4 C vegan margarine (soften if needed)
2/3-3/4 C soy milk
Add ons:
1/2 C raisins and 3 T cinnamon
1/2 C dried cranberries, 2 T orange zest, 1/2 orange juiced
1/2 C chocolate chips
Process
Mix dry ingredients. Use a pastry cutter to cut in margarine until it forms crumbles in the flour. Add flavorings and stir. Add soy milk bit by bit until dough forms into a ball. I use a stand mixer for this with a dough hook. Cover a cutting board with a thin layer of turbinado sugar. Divide ball into 4-6 even pieces, place on your sugared board, flatten to about 1/3 inch thick and sprinkle liberally with sugar. Use a pizza cutter or knife to cut into pie shaped slices. Bake at 425* (or just under) until slightly browned on the top. This will take 10-15 minutes.
