Creamy Bulgur, Corn, And Asparagus Salad

Recipe Ingredients

		Dressing
2 tablespoons	30ml	Raw almonds
		Water - as needed
2 tablespoons	30ml	Lime juice
1 tablespoon	15ml	Water
2 teaspoons	10ml	Nutritional yeast flakes
1/4 teaspoon	1.3ml	Sea salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1		Cayenne pepper
2 tablespoons	30ml	Safflower oil
1/3 cup	5.3g / 0.2oz	Freshly-chopped cilantro
1/4 cup	36g / 1.3oz	Freshly-chopped parsley
		Salad
1 cup	237ml	Bulgur - rinsed
1 1/2 cups	355ml	Water
1 tablespoon	15ml	Tamari
		= (or soy sauce or Bragg Liquid Aminos)
8 oz	227g	Asparagus - tough ends trimmed
1 cup	62g / 2.2oz	Cut corn
1 cup	146g / 5.1oz	Diced fennel - including frond tops
3/4 cup	109g / 3.8oz	Diced seeded orange or red pepper
1/3 cup	20g / 0.7oz	Thinly-sliced green onions

Recipe Instructions

Begin the dressing by placing the almonds in a small bowl, cover them with water, place them in the refrigerator, and leave them to soak overnight to loosen their skins. Remove the almonds from the water, squeeze each almond between your thumb and forefinger to remove the skin, place them on a towel, and set them aside to dry.

In a blender or food processor, place the almonds and process for 1 to 2 minutes to finely grind them. Scrape down the sides of the container, add the lime juice, water, nutritional yeast flakes, sea salt, black pepper, and cayenne pepper, and process for 30 seconds.

Add the safflower oil and process for 1 minute to form a smooth puree. Add the cilantro and parsley, pulse several times to combine, and set the dressing aside.

Next, prepare the bulgur by placing it in a large bowl, pour the water and tamari over the top, and stir well to combine. Set the bulgur mixture aside for 1 to 1 1/2 hours or until all of the liquid has been absorbed and the bulgur is tender. Add the reserved dressing to the bulgur and toss well to thoroughly coat the bulgur with the dressing.

Using a vegetable peeler, peel the stems of the asparagus, and then slice the asparagus spears diagonally into 1/2-inch pieces. Add the asparagus, corn, fennel, orange/red pepper, and green onions to the bulgur mixture, and toss gently to combine. Taste and adjust the seasonings, as desired. The bulgur salad mixture can also be served as a sandwich or wrap filling.

This recipe yields 6 servings.

Source:
The Vegan Chef at http://www.veganchef.com

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