This is really yummy. It can be used as a stuffing for mini pumpkins or tomatoes. I served it over some plain brown rice with mango chutney. It does make lots of leftovers and is pretty good cold the next day.
This is a very healthy recipe - found on a Hospital Diet Guide for a Heart healthy diet and to lose weight - however, one would not expect these to be sooooo good!!! My husband who loves steak but isn't so much into mushrooms, went crazy over these - I served them with Black & Blue Steak Burgers (no bread) and a salad, all were grilled outdoors and really a fantastic meal!
From "The Back-Country Kitchen." This easy camping version is a one-pot vegetarian dish that combines the best of many styles. Cooked as directed, it makes a hearty main dish or side dish. If you prefer a soupy chili mac, simply add an additional 3/4 cup water. I am curious if this would work on the campfire as well; I will be doing just that in two weeks.
I've read recipes of doing pizza on the bbq so I thought I'd try this one. We often grill up some pita bread to use with some tzatziki dip so I was pretty sure it would work. And it did! Very quick and easy for an appetizer.
This is very good and easy too! Feel free to use different nuts or dried fruit. Adapted from Vegetarian Times magazine. Posted for the World Tour-New England, Mid Atlantic, Mid West, Canadian and also Asian.
From Vegpeople.com. Change the list of ingredients to suit your own tastes, keeping the ratio of bulgur to water. We liked it with walnuts, dried cranberries, brown sugar, a splash of milk, cinnamon and cardamom. The serving size depends on how much you eat. It served two of us perfectly.
I found this in "The New Glucose Revolution", a book about eating low-GI. This recipe is different because it starts with dried chickpeas, not canned. They can be spiced with any combination of spices you enjoy. Prep time does not include the overnight soak.