Emily and I were having this conversation via Skype, and she said, “why don’t you take a 30-day vegan challenge?” huh??!! Well, I’m not sure I am ever, ever going to give up steak, or cheesecake, but I’m willing to try to add some new vegan recipes to my menu planning. She sent this one above this past week, and I was anxious and happy to try it out. I so enjoy cooking now, so gathering the herbs and spices and ingredients was lots of fun for me. I was really stepping out into new territory with some of the ingredients. I’ll give you the answer to the question up front: yes, it was delicious!!
Blanch chard leaves. Drain and set on paper towels and blot dry. Add 1 cup of bulgur to 2 cups boiling water. Turn off heat, cover and let sit for 15 minutes until absorbed. Chop 1 medium onion and 1 poblama pepper (chop finely). (Please take note of my Pampered Chef chopper!). Heat 3 TBS of olive oil in pan, and add onions. Cook until translucent. Add peppers and cook until soft — about five more minutes.
Juice one lemon, and add 3 TBS of the juice to the pan. I bought this lemon juicer at an estate sale for 50 cents, and I love it! I don’t know why I waited until I was 57 to get one. 🙂
Chop one roma tomato and add to mixture in pan. Add herbs and bulgur to pan and mix very well.
Roll tightly. Drizzle with olive and serve! Deliciousness!! Thank you Emily!