Inspired By

“I like when they say a movie is inspired by a true story, because that’s weird; it means the movie is not a true story, it was just inspired by a true story. Like, hey Mitch, did you hear the story about that lady who drove her children into the river and they all drowned? Yes I did, and it inspired me to write a movie about a gorilla!”
– Mitch Hedberg

This type of thing just happened to me. I read this post on 101 Cookbooks and I had kale and it seemed delicious. However, I didn’t have a lot of the ingredients, plus I wanted to make a whole meal of it, so my dinner was “inspired by” her post, like Mitch’s movie about the gorilla. Take a look:

I just adore Heidi. I made the miso-curry “delicata squash” dish for my meat-eating parents and they loved it. Her cooking is my answer to people who feel like vegan cuisine is not just lacking in but deprived of something. I can absolutely relate, for I used to eat bacon and muenster and real whipped cream and I understand that these foods are delicious on a fundamental level. However, Heidi’s vegan dishes are some of the few that could not be enhanced with non-vegan ingredients. I do appreciate fake meat and fake cheese and veganized classics – I just posted about how I want to do more of that, and I do! – but these foods are hearty and wholesome and worth a try.

I’m posting my recipe as I altered it as if it were something brand new, but if you’re going to try it (and you should), I recommend reading the original as well and spending time on that blog. It’s straightforwardly delicious food regardless of your food preferences.

Avocado-Bulghur Dinner Salad
inspired by Kale Market Salad from 101 Cookbooks

ingredients:
for the dressing:
2 scallions
1 clove of garlic
2 tbsp balsamic vinegar (that’s what I used but lemon juice would have been better)
1/3 C olive oil
about 1/4 of an avocado
1 tsp maple syrup (or honey)
salt and pepper

The rest of the avocado, cubed
1/2 bunch kale
1 C bulghur wheat (like in tabbouleh)
3 carrots, peeled into threads or diced
15-ounce can of chickpeas (drained and rinsed)
1 handful of sliced almonds

1. Boil the bulghur according to the package directions. This is one of those grains you need to fluff with a fork. This forms the base of the salad in my version, kind of like some type of twisted tabbouleh.

2. Meanwhile, combine the dressing ingredients in a food processor/blender.

3. Chop the kale into small pieces, using as much of the stems as you care to consume.

4. Combine the salad ingredients and toss it in the dressing.

I’m really happy about this.

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