Here is meal #1 with the ‘base chop‘ vegetables.
2 cups chopped veggies (onions, green and red pepper, carrot, celery, etc.)
2 1/2 cups vegetable bouillon
1 T cumin
1 tsp chili powder
1 cup medium bulgur wheat (the kind typically sold in grocery stores)
Place two cups of veggies into a non-stick stir fry pan.
Steam fry for eight or so minutes over medium heat. This means add very small amount of vegetable stock to the pan of sizzling veggies while stirring to keep them from sticking. Once the vegetables have softened, add the spices (my stock has salt, so I don’t add extra). The pan will look and feel dry. That’s okay! Add the bulgur wheat and keep it all moving around for another two minutes. You are toasting the bulgur and this brings a wonderfully nutty taste to the dish. Once you can see the bulgur change color and smell toasty, add the rest of the stock, turn the heat down to low and cover the pan. Let it simmer for another ten minutes over low heat until all the water is absorbed.
In the meantime, make some avocado cream!
2 tsp. fresh lime juice (or more to taste)
1/4 tsp. salt (or to taste)
6 oz. firm ‘mori-nu’ style tofu (the kind that comes in a box)
1 medium avocado
You can put this in a small blender or food processor or whip it with an emulsion blender until smooth and creamy. Yum! Serve with crunchy toppings like radishes and jicama, salsa, hot sauce.
We had leftover hashbrowns. I threw them in with the stock. We also had a nice black bean and corn salsa left over from another meal. We ate that, too. And some leftover tortillas (though you don’t really need them). It was delicious and the meal took about 20 minutes to prepare with my pre-chopped veggies.
I should also note that these beautiful bowls are handmade for me by my dear friend, Judy Elsley, a wonderful potter, fabric artist and literature professor who lives in Ogden, Utah. Thank you for more bowls for Christmas, Judy!