Potlucks with BBQ and great local brews are a summer tradition… What to bring that would be simple to make, light fare for the hot weather but also substantial protein for vegetarians passing on the meats on the grill? Here’s what I brought on the 4th, and it disappeared fast!
- 1 pkg tempeh
- 1 can garbanzo beans, well rinsed
- 3/4 cup bulgur (or quinoa to serve gluten free folks too)
- 2-3 yellow medium-small summer squash (pattypan or crookneck), chopped
- 1 bunch lacinato kale, chopped into ribbons
- 3-4 medium shallots, chopped
- 1 clove garlic, minced
- fresh lemon thyme, a few sprigs
- 1/4t salt
- lemon pepper to taste
Place bulgur in a large serving bowl with lid. Bring just a little more than 1 3/4 cup fresh water to a boil, pour over bulgur and stir well, then cover and let sit for 20 minutes. Drain off any residual water. Chop tempeh, then saute in large frying pan in 2T olive oil over medium heat stirring well for 2-3 minutes; reduce heat to medium-low, cover and cook til lightly browned- stirring frequently to prevent burning- about 5 more minutes. Rinse garbanzo beans well. After bulgur and tempeh have each been cooked, stir these three ingredients together in serving bowl.
Using same frying pan, add 2T olive oil and saute shallots for 2 min. Then add minced garlic, fresh lemon thyme and summer squash, stir well and saute for 2 min over medium heat, then add 2T water, reduce heat and cover to simmer for about 2-3 minutes, until squash is bright in color and soft but not mushy. Add this to serving dish. Reusing same frying pan, saute chopped kale for 2 min, add 1-2T water, and cover to simmer for about 3 min, until kale is bright in color and wilted but not mushy. Add this to serving dish. Season with 1/4t salt and lemon pepper to taste. Stir all together well, cover and refrigerate– keeps well for 3-4 days. It is great served warm, room temp, or cold.