Martha Rose Shulman's Bulgur with Swiss Chard, Chickpeas & Feta
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I first tried Martha Rose Shulman's "Bulgur with Swiss Chard, Chickpeas & Feta" three years. It was an instant winner at our house. I was easily able to ditch the olive oil--but ditching the feta cheese is another story. I anxiously await the arrival of a reasonably-priced plant-milk feta! It won't be long, don't you think?
I tried the recipe with a homemade feta made with tofu. Meh! I tried to convince myself it was a fine substitute. It wasn't.
I tried the recipe with the Tree of Life's Smoked Tofu. Again, it was Meh!
So, this is one of those "3 or 4" times a year I choose to enjoy this dish the way it's meant to be made--with feta (even if I do use the reduced-fat kind).
OK--I know many of you may disapprove, or be "tsk tsk tsking". But, I LOVE this easy-to-make tasty dish. I'm perfectly comfortable enjoying my less-than-an-ounce of feta cheese 3 or 4 times a year. The last time I made it was in November.
Gorgeous Swiss Chard at the Grocery Yesterday
I couldn't resist the giant leaves of organic Swiss Chard at the grocery store yesterday. Dinner!
Aha! The perfect occasion for "Enlightened Swiss Chard, Chickpeas & Feta". I snagged a 3.5 ounce package of reduced-fat feta from the cheese display, & some fresh dill weed. Chickpeas & bulgur are pantry staples. Didn't need any more.
So, there you have it. My occasional treat. And the Lab Rat & I thoroughly enjoyed our dinner. I can't wait for the left-overs for lunch today.
The Salad Course with Soy Yogurt Thousand Island Dressing
If you've been reading my Face Book page (& I sure hope you are--because that's where I'm mostly posting these days) you know I've gone absolutely Ga Ga over Whole Soy & Company's Plain Unsweetened Yogurt.
It's become kind of like Manna to me. It works as a delicious breakfast, savory-style with roasted garbanzos, herbs, & veggies---or sweet-style mixed with thawed berries, jelled with chia or sprinkled with some homemade no-oil cocoa almond cherry granola, or half of a Cranberry Heart Thrive.
You can even turn it into a thick Greek-style yogurt if you mix 1 1/2 tablespoons of chia into a cup of yogurt & let it sit for 5-10 minutes.
It makes a hearty lunch salad when mixed with tamari-roasted rosemary chickpeas, roasted potatoes, red peppers, cukes, red pepper flakes, black pepper, dill, & lemon zest. The seasoning & add-in options are endless. It's like a low-fat mayo that you can flavor anyway you like. Chipotle, Southwestern, Curried, Greek, Italian, Ranch Dressing anyone? Maybe too tangy for an Asian variety.
Soy Yogurt Thousand Island Dressing
Makes 8 servings - 2 tablespoons each
Makes 1 cup of dressing or sandwich spread
Prep Time: 5 minutes
Recipe on one page is here:
- 2/3 cup of plain unsweetened soy yogurt
- 1 garlic clove, smashed or 1/4 teaspoon of granulated garlic
- 1 tablespoon of mustard (yellow or Dijon) I use Dijon
- 3 tablespoons of low-sodium ketchup
- 2 tablespoons of pickle relish
- 1 tablespoon of fresh chopped dill (or 1 teaspoon of dried dill) More, to taste
1. Mix everything together in a small bowl. No need for a blender.
2. Taste, add more dill or a little salt to taste.
My New Manna - Plain Unsweetened Soy Yogurt is a Game-Changing Recipe Changer! Viva the Possibilities!
Works for breakfast, lunch, as a salad dressing or as a mayo. For tangier salad dressings, or curries--Goodbye high-fat cashew cream or silken tofu--Hello Soy Yogurt!
No more half-used boxes of silken tofu in the fridge that I can't use up within the 2 day "throw away" date.
And don't forget the probiotic benefits of the live cultures. L. Pantarum LM, L. Acidophilus, B Bifidum, L. Bulgaricus, & S. Thermophilus. A minimum of 20 Billion Total CFUs per serving.
Vegan. Casein, Whey, Lactose & Gluten-Free. Organic. Non-GMO.
Did I mention the protein? 10 grams per cup.
Hey, folks, I never could eat dairy yogurt because of the lactose--so this is a real treat for me!
The Savory Mediterranean Breakfast/Lunch Combo with Tamari-Roasted Garbanzos, Veggies, & Chia (add Oven-Roasted Potatoes, Too)
Oil-Free Oven-Roasted Tamari Rosemary Garbanzos--A New Staple At My House
I make a double-batch of these every week to mix into my Savory Mediterranean Yogurt Breakfast/Lunch. Add in peppers, chia, tomatoes, tiny sliced gourmet cucumbers, dill, Penzey's Lemon Zest, red pepper flakes, & fresh black pepper. Whatever! You won't believe how delicious & filling this is!! Or sprinkle on salads. Eat 'em straight-up.
Recipe for the Oil-Free Oven-Roasted Tamari Rosemary Garbanzos is here.
What a Breakfast! What a Lunch!
Soy Yogurt with Crumbled "Fruit & Nut Manna Bread" & Chia, Of Course
Soy Yogurt with Canned Chickpeas, Cukes, Tomatoes, Peppers, Dill & Pepper
Soy Yogurt with Thawed Frozen Berries, Chia & 1/2 of a Cranberry Heart Thrive
Soy Yogurt with Homemade Cocoa Almond Cherry Granola & Berries
And Now for Last Night's Movie, "The Other Son"
If you don't see the video on your screen, click here!
I missed this poignant, heart-wrenching, thought-provoking French film when it appeared in theaters last Fall. It arrived in the mail via NetFlix on Thursday--the perfect film for our "Friday Night Dinner & a Movie Night".
As parents of two sons, the Lab Rat & I found this film to be painful & unnerving to watch---but we were riveted by the impossible story line.
Two sons, one an Israeli, one a Palestinian, mistakenly switched at birth, raised in two loving homes--worlds & cultures apart. The mistake is discovered when the boys turn 18, & only because of the genetic impossibility of the blood type that turns up on a routine Army physical. Lives change in an instant.
One can only imagine the life-changing difficulties of such a discovery--for the parents & the young men.
The film is now availble via NetFlix or YouTube.
I don't want to give too much away, but here's a capsule summary:
'"The Other Son" is the moving and provocative tale of two young men -- one Israeli, the other Palestinian -- who discover they were accidentally switched at birth, and the complex repercussions facing them and their respective families.
As he is preparing to join the Israeli army for his national service, Joseph discovers he is not his parents' biological son, and that he was inadvertently switched at birth with Yacine, the son of a Palestinian family from the West Bank. This revelation turns the lives of these two families upside-down, forcing them to reassess their respective identities, their values and their beliefs."
As Frederic & Mary Ann Brussat, my favorite, most reliable film reviewers explain:
'"The Other Son" waters the seeds of empathy in our hearts as we ponder the miracles that can happen when we walk a mile in another person's shoes and truly desire to understand the broader context of another's life. The film also tutors us in the art of listening." Their full review is here.
Find the New York Times review, here.
Our Movie Snack: Good-Bye "Good & Plenty" -- Hello, Lab Rat Grown & Made Kale Chips
Kale is Growing in Our Backyard Now! Hello, Kale Chips
Kale Chips Quickly Devoured at our "Friday Night at the Movies"
The Basic Recipe:
1. 2 bunches of kale (any kind--we used Russian & Lacinato Kale yesterday
2. 1/2 cup of cashews
3. 1 juiced lemon
4. 2-3 TBS of cider vinegar
5. About 1/3 to 1/2 cup of nutritional yeast (sorry for the loosey, goosey amounts)
5. 1/2 cup water mixed in a high-power blender, then massaged into chopped kale.
6. The Lab Rat sprinkles on "Bone Suckin' Sauce Seasoning & Rub" for added zest before the kale is dried.
7. We have a small dehydrator that we use to make the kale chips. Follow your own dehydrator directions. Ours were ready in about 4 hours, dried at 115 degrees F. Check the web for oven-baking directions.