One thing I learned from our recent PDX trip, is that it’s all about the bowl. And the bowl is all about the sauce. Since the sweltering summertime heat and humidity is back in the ATL, I wanted to make a bowl that could be eaten cold or at room temperature. This bowl combines fresh Mediterranean inspired summery herbs and crisp, cool veggies with a creamy dill sauce.
The recipe is based on this bulgur dish and this cashew cheese recipe. It’s super easy but requires some inactive “down” time like refrigeration and soaking, so planning ahead is essential. I got about 2-3 bowls out of this recipe with some sauce leftover.
- 1 cup of bulgur wheat
- 1 cup of boiling veggie broth
- 1/2 cup of chopped green onions (about 2 stalks/bulbs)
- 1/2 cup chopped flat leaf parsley
- 1-2 packed tbs of chopped mint
- 1/2 cup of halved cherry or grape tomatoes
- 1/2 cup of chopped cucumbers
- 2tbs olive oil
- 1 1/2 tbs lemon juice
- salt and pepper (to taste)
- 2 cloves of garlic
- 1/2 teaspoon of salt
- 1 cup of raw cashews
- 1/4 cup packed dill and flat leaf parsley (50/50 ratio) + 1/4 cup chopped dill to stir in at the end
- 2 1/2 tbs lemon juice
- 1/2 cup of water (read directions, you may need less)
- chopped green onions
First make the base,
- Place the bulgur in a bowl and pour in the boiling veggie broth. Cover the bowl and let it stand for 30 minutes or so until bulgur absorbs broth.
- After the bulgur is cooked, dump in the rest of the ingredients and mix everything really well. Add more salt and pepper if needed.
- Cover and refrigerate for at least 30 minutes before using.
Now make the sauce,
- In a small blender (I used my magic bullet) or food processor, pulse the garlic and salt.
- Add the cashews and blend until powdery/pasty.
- Add the 1/4 cup of packed herbs, the lemon juice and only half of the water. Blend.
- Slowly add more water and continue to blend until the sauce reaches desired consistency. I ended up using almost all of the water.
- By hand, stir in the 1/4 cup chopped dill. Add more fresh dill if you wanna. Get dilly with it.
Finally put it all together,
- Give the bulgur one more good stir and then pile some up in a bowl.
- I happened to have a batch of Terry Hope Romero’s steamed seitan, so I added that on top of the bulgur. It’s not necessary.
- Pour a generous amount of sauce all over.
- Top with 1-2 chopped dates and a generous amount of chopped green onions.
- Then stir it all up. It got kinda messy, but that’s the fun part about bowls. For me at least!
I had leftover dill sauce from this recipe. It’s a great dip for crackers or veggies like roasted parsnips which The Cozy Vegan uses as her own dill sauce dipping vessel. Or just get your dilly on by dipping your finger in it and eating it that way.