When you are trying to save money, eat healthy AND save the environment, occasional vegetarian suppers are the way to go. My boyfriend and I eat vegetarian at least four days/week. I’d love to give up meat entirely, but I really have a hard time getting enough iron and protein eating 100% vegetarian. I start to feel low-energy if I go too long without meat (especially since I eat eggs very rarely). I’m sure if I managed my diet more closely with more plant-based proteins, this would not be a problem. Nonetheless, meat is tasty and hard to give up! At least when I do eat meat, I generally stick to fish or poultry, with red meat about once/month to satisfy serious cravings (in my mind that craving means I need iron, but perhaps I’m deluding myself and I just want a cheeseburger when grumpy).
I love it when a new vegetarian creation makes me really excited, and my discovery of bulgar wheat is the reason. Bulgar wheat is the size and texture of couscous, but with a nutty flavor. I cooked the bulgar in a mixture of vegetable stock, white wine, cumin, coriander, lemon peel and dried chili flakes. (Simmer for 8 minutes, remove from heat, cover and let sit for another 20 minutes.) When it was done, I added fresh rocket, roasted cashews and sun-dried tomates. YUM! Did I mention that all the ingredients for a dinner serving two with PLENTY of leftovers cost less than 5 dollars?
Here are a few other bulgar recipes to get you started:
Bulgar Tabouli– There are great flavors in this salad (perfect for packed lunches) and the addition of chickpeas for protein.
Three Grain Casserole– Bulgar, pearl barley (another favorite, especially in stews) and brown rice combine with black beans for a hearty casserole.