A hearty vegan bulgur bowl filled with juicy butternut squash pieces, wilted spinach, and toasted coconut. This bright, versatile dish is great for lunch, dinner, or gatherings!
Is it possible for me to go 2+ weeks without cooking? The answer is one big fat N-O! I learned during this trip that I long to rinse vegetables, hear onions sizzling in some hot oil, make a house smell like sugar and cinnamon, and spray sauce all over my shirts while cooking. Santa forgot that I wanted an apron for Christmas, so I’ll probably be covering my shirts with all sorts of spotted colors for another year.
Just watch, come Christmas time next year, I’ll have a Jackson Pollack-esque masterpiece all over my clothing. As I always say, you’re not cooking unless you’re making a mess.
I volunteered to cook a meal for my family one evening during my trip. Now, before you say “That’s so sweet of you,” deep down, I think I offered just so I could learn more about grocery shopping and cooking in the UK. Questions such as, what kind of produce do they sell in big supermarkets; how the heck do I bake with fan-assisted ovens; how will I bake this recipe sans measuring cups; and what do you mean there’s no such thing as applesauce, were promptly answered. I can’t say that I was able to master cooking on the other side of the pond, but I did manage to bake this scrumptious cranberry orange pull apart bread from Broma Bakery. Everyone LOVED it. They also loved this bulgur and butternut squash bowl.
My friends accuse me of being a hippie because of my bulgur cooking, kale massaging ways and my allegiances to coconut oil and coconut sugar. That and the fact that I’m from California. I did have a minor I’m-such-a-California-girl breakdown when I couldn’t find a stalk of lacinato kale at the UK supermarkets I shopped at (Tesco and Sainsbury’s). Is this what has become of me—complaining that I can’t make homemade kale chips while I’m on vacation? Someone, please help me.
With the kale chips option down, I went for the next best thing, baby spinach. Instead of making chips out of them, I quickly wilted them with my sauté pan so that they mixed better with the rest of the dish.
You’ll note that this recipe calls for sesame oil—STICK TO IT. Sesame oil one of my favorite ingredients to use when cooking Asian recipes because just a tiny bit adds a deluge of nutty flavor into any dish. Trust me on this. So go out and get yourself a tiny bottle of sesame oil. (I’ll also forgive you if you decide to cook this without it.)
KITCHEN TIP: HOW TO PEEL & CUT BUTTERNUT SQUASH