Teen Vegans

PASSIONS | by JEAN GALTON

PERHAPS IT’S PECULIAR TO MY WORLD, but it seems that lots of teenagers are becoming vegan. In our house, it’s my 14-year old. And since I do most of the cooking around here, when I learned of her decision, I tried not to have a cow about it (sorry, I couldn’t resist that). Anyway, one meatless evening, I devised this particular salad, one that both carnivores and vegans can appreciate.

Bulgur with Mushrooms,

Zucchini and Dill
Serves 4

1 cup medium bulgur
Salt
4 tablespoons extra-virgin olive oil
3 medium zucchini, thinly sliced
1/4 pound sliced cremini mushrooms
2 garlic cloves, minced
1/4 cup chopped parsley
1/4 cup lemon juice
2 tablespoons chopped dill
Pinch cinnamon
Pinch cayenne
1 15-ounce can chickpeas, rinsed and drained

1. Place the bulgur in a bowl with salt and pour 2 cups boiling water over. Cover and let stand 20 to 25 minutes or until most of the water is absorbed. Drain and squeeze out any remaining water.

2. Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the zucchini and mushrooms and cook until softened, about 5 minutes. Stir in the garlic and cook 1 minute.

3. Stir the zucchini mixture and the remaining ingredients into the bulgur. Serve warm or cold.