I rediscovered a favorite cookbook this weekend called The Three Bowl Cookbook by David Scott and Tom Pappas. The recipes are from the Zen Mountain Center and the book is sprinkled with stories. The recipes are also divided into Spring, Summer, Fall and Winter selections based on eating what is in season.
Tonight I made two recipes from the book--slightly modified to be vegan and to my taste.
1.5 cups Bulgur Wheat
1.5 cups boiling water
(Mix with the wheat and refrigerate for 30 min to an hour)
Then mix in 1/2 t of salt, juice of 1 lemon, 2 T olive oil, 1 cucumber (peeled & seeded), 1/4 red onion, 1/2 c chopped herbs (basil, mint, parsley), 1/2 c pitted and halved kalamata olives.
Sweet Sauteed Cherry Tomatoes
This was really easy. I heated 1/4 c olive oil in a deep skilled then threw in washed (but dry) cherry tomatoes and 2 T of sugar. Put the lid on and jiggled every once in awhile for two minutes. (Transfer to a serving dish and serve immediately.)
I mixed the tabouleh and went to yoga class. Then came back and threw everything together.
Fast and delicious!