Recipe creation, for me, often originates from the practical standpoint of “I need to use X and Y and Z before they go bad – what can I incorporate them in?” I’m sure many of you can relate, especially at this time of year, when swoon-worthy produce is everywhere. It’s too easy to buy too much up at once at my beloved neighborhood Italian produce market – it just all always looks so lovely!
I am not a vegan or even a vegetarian, but I often like to eat that way. If you do, too, then you’re gonna love this spicy bell pepper bulgur bowl, which becomes vegan when vegetable stock is used in place of chicken stock.
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