Sunday was a great day. We did nothing but rest at home. I love keeping Sunday as a day of rest. It really does help you restore your soul and get ready for the week. If only you didn't have to eat... :)
It was easy eating yesterday. For breakfast I had oatmeal with raisins, almonds, apples, and bananas. Delicious! Lunch was a cup of leftover Broccoli soup and for dinner I made a corn and bulghur wheat salad that I hadn't tasted since our days in Boston. One weekend when we lived in Arlington, we invited our landladies to join us for dinner. I made chicken mole, Mexican rice, beans, and a garden salad with cilantro-jalapeno dressing. They loved it so the next weekend they made us dinner and they served this salad as part of the meal. I remember loving it so much that I had to have the recipe. Sadly, I have never made it, but now that we are eating vegan food, I decided to give it a try. It's so easy to make and it tastes just like I remembered: Delicious!!!!
Corn and Bulghur Wheat Salad
1/2 cup bulghur wheat
1/2 cup boiling water
1 teaspoon olive oil
3 cups fresh corn, cut off the cob
1/4 cup red onion, chopped
1 jalapeno chile, seeded and finely chopped
1 tablespoon cilantro, chopped
1 tablespoon lemon juice
1 tablespoon lime juice
pinch cayenne pepper
salt to taste
Place bulghur wheat in bowl. Pour water over it. Let sit for 20 minutes. While bulghur wheat is cooking, heat olive oil in pan over medium heat. Add corn and saute for five minutes. Add onion and saute for 3 minutes. Let mixture cool.
Once bulghur and corn are cool, mix together and add jalapeno, cilantro, juices, cayenne pepper, and salt to taste. Chill for at least 15 minutes. Enjoy!
salt to taste
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