Thursday, 31 March 2011

Rocket and Roses Harissa Infused Veggies, Tofu, Lentils & Bulgar Wheat

Kitchen Play List: Vivaldi ~ The Four Seasons

This is the second recipe that I've created to use the Griddled Tofu and Aubergine Slices. (See Griddle Production Line Days/Cooking Methods for the recipe). 

Today is a very emotional and stressful day for me so I needed a meal that could be made in advance and heated up to eat later for our evening meal. I had sat down and written out the basis of the recipe yesterday so I was able to just chop veggies and relax, with some relaxing music keeping me company. Strange isn't it, the Sock Stealer stayed close the entire time I was in the kitchen, like he knew it was a tough day. Not awaiting nibblets that fell fact he ignored the one piece that did...just stayed there...and as I am typing this he is now playing with his much loved red ball, chasing it around my feet and the legs of my desk! lol. Anyway...

The results to this new creation was a beautifully coloured, tasty and filling meal. I much prefer Bulgar Wheat to CousCous, I just like the robust feeling to it, that you don't get with CousCous. I hope you try makes a lot so you could have leftovers cold the next day for lunch? Or just have it again for 

Rocket and Roses Harissa Infused Veggies, Lentils & Bulgar Wheat
(Original recipe from the Rocket and Roses Vegan Kitchen)

1 cup of Bulgar Wheat
1 1/3 cups/400ml/14fl oz of veggie stock

1 tbsp Carotino Healthier Cooking Oil or oil of choice
2 small leeks, cleaned, halved and sliced
2 garlic cloves, grated
1 large courgette, cut into half moons
1 red bell pepper, large dice
8 mushrooms, peeled, halved and sliced
4 slices of griddled firm tofu, cut into large dice
7 slices of griddled aubergine/eggplant, piled up, sliced lengthwise and then diced
1 14oz tin of green lentils, rinsed and drained
1/3 cup/ 100ml passata
3 heaped tsp of Harissa paste
large handful of flat leaf parsley, roughly chopped and separated into 2 piles

In a med-large bowl add the bulgar wheat and then pour over the hot stock, stir and cover tightly with cling film. Leave to soak for 30 minutes. 

In a large skillet heat the oil and then saute the leeks and garlic for 3 minutes. Cover and leave to cook down for 2 minutes longer. 

Add in the courgettes and peppers and stir to combine. Cover and cook for 5 minutes. Stir frequently and allow moisture from the lid to go back into the pan each time. 

In a small bowl stir the Harissa paste into the passata and then add it to the skillet. Stir thoroughly to combine then replace the lid and cook for 4 minutes. Stirring frequently as previous instruction. 

Add the tofu cubes, aubergine/eggplant dice and the chopped mushrooms to the skillet and stir to combine and cover and leave to cook for 3 minutes. 

Give the green lentils one last shake to make sure all water has drained away and then add them to the skillet and gently stir in. Allow to heat through for 1 minute. 

Take the cling film off of the bulgar wheat, fluff up with a fork and make sure all the stock has been absorbed. Then add it to the skillet and gently fold it into the veggie/lentil mix. Leave it warming over a low heat whilst you roughly chop the parsley and then add half to the skillet and fold in. Remove from the heat and spoon into serving dishes and sprinkle remaining parsley over to garnish and! 


The sock stealer, by the time I had finished typing this blog, had crashed out into his bed, snoring loudly! lol. Hard life, eh? lol