Bulgur, Tofu & Every-Veggie-Under-The-Sun Pilaf

Okay, so maybe not ALL the veggies under the sun are in this pilaf, but let me tell you . . . there’s a LOT.  If you didn’t get your recommended daily servings of veggies, I highly suggest making this. It’s something that I concocted for dinner when my family was having tuna-noodle casserole. Their food smelled quite yummy, but mine smelled like Thanksgiving, thanks to Bell’s Seasoning (and some other delicious spices)! Yes, I was very content with my dinner. Oh yeah – it’s huge, too.

Bulgur, Tofu & Every-Veggie-Under-The-Sun Pilaf (500 calories) ~ Serves . . .?*

1 TBSP olive oil

1/2 TBSP minced garlic

1 1/2 TBSP onion, finely chopped

1 oz celery, chopped

¼ tsp of each of the following dried spices: basil, oregano, parsley, and Bell’s Seasoning (if you don’t have/don’t like one of these, it’s perfectly fine to omit)

1 oz carrot, sliced into thin disks

3 oz mushrooms, sliced and coarsely chopped

3 oz zucchini, sliced into disks

2 oz eggplant, cut into 1 inch long sticks (or cubed, or whatever)

150g tofu, crumbled

1 cup cooked bulgur wheat

85g kale (I used frozen)

Heat olive oil and garlic in a medium saucepan over medium-high, until garlic starts to sizzle just a bit. Add the celery, spices, carrot and mushrooms. Put the lid on, turn the temperature down to medium and allow the vegetables to get a little tender, about 3-4 minutes. Stir once halfway through.

Add the zucchini and eggplant, put the lid back on, and cook for another 3-4 minutes, stirring halfway through.

Add the tofu and the bulgur, stir, and (guess what I’m going to say) put the lid back on for about 2-3 minutes, just enough to let them heat up a bit.

Now add the kale and cook just until it’s heated.

Serve it up and enjoy!

*This can serve 1 very hungry person (such as myself), 2 people of average hunger, or it can work as a side dish for many people. I personally like the first option. This is the absolute-perfect one-pot-meal, so it really doesn’t need any accompaniment. So healthy, so good.


Garbanzo Beans for Breakfast? YES.

Back in March, after purchasing a new Magic Bullet, I was tinkering around in the kitchen trying to figure out which foods would most enjoy being pulverized for the next morning’s breakfast. At the time, I was thinking simultaneously about protein shakes and Chocolate-Covered Katie’s “Cookie Dough Dip,” which used garbanzo beans and nut butter to make a dessert that truly tastes like . . . cookie dough (click here for recipe)! So, I decided to experiement. Here’s what I came up with: a yummy protein shake-like drink that is chocolatey, mildly sweet, and super good for you.


Garbanzo Chocolate Shake – 285 calories

1/2 cup canned garbanzo beans

1 TBSP sunflower butter (or another nut butter)

3 TBSP unsweetened cocoa powder (Hershey’s works perfectly)

1 cup Silk PureAlmond Unsweetened Almond Milk

1 TBSP natural, no-sugar sweetener, such as stevia or erythritol (I used this) – if you really want to, you can use agave, or even sugar; I just like erythritol and stevia!

Instructions: Put everything together in a Magic Bullet, blender, Vita-Mix, or whatever, and blend until beans are liquified. If chunks remain, feel free to strain.* Drink up . . . yum!

*EDIT: I didn’t try to make that rhyme . . . 😉

A Bit(e) About Me & A Recipe

Where to begin . . .

Well, I’m currently entering my third year of college, pursuing a degree as a Registered Dietitian. I became a began back in March and since then I’ve become much more fond of cooking; I find it quite enjoyable and exciting!

Here’s just a simple recipe to kick-start my blog. It’s not really Asian or American . . . I guess it’s just a bit of a mishmash concoction. Either way, it tastes yummy and can be prepared in no time.


Tofu Veggie Stir-fry (380 calories) ~ Serves 1

½ TBSP toasted sesame oil (I use Spectrum Brand)

150g extra firm tofu

2 oz. shredded carrots (a cheese grater works perfectly)

1 oz. white mushrooms, coarsely chopped

½ cup spaghetti squash (previously cooked)

85g Brussel sprouts, halved

85g cauliflower, cut into bite-size pieces

2 TBSP teriyaki sauce (I use Soy Vay’s Veri Veri Teriyaki)

  1. Put the toasted sesame oil and tofu into a large frying pan over medium-high heat. Cook until tofu reaches desired color (browned or not; it’s up to you!), 5-7 minutes.
  2. Add the carrots, mushrooms, spaghetti squash, Brussel sprouts, and cauliflower. Cook for 1-3 minutes, or until cooked through.
  3. Add the teriyaki sauce and cook for about 1 minute more.
  4. Serve hot and eat as quickly as possible. (Kidding!)If you want, drizzle with Bragg’s Liquid Aminos (healthier alternative to soy sauce), toss with a little pickled ginger (Ginger People brand is delicious), or serve with brown rice, quinoa, or anything else you want. Enjoy!