The Portlandia Cookbook + a bulgur bowl recipe

Portlandia is a weird show. Correction, when I first saw Portlandia, I thought it was a weird show. But now that I’ve faithfully watched three seasons, I realize it is absolutely brilliant. If you’ve never seen it, it’s a sketch comedy TV show created by (and starring) Fred Armisen and Carrie Brownstein. Together, they play all types of duos that reflect common stereotypes in modern-day society - basically different types of “hipsters”. It’s not the slapstick of SNL, or the rom-com of Friends type of funny. It is awkward, often improvised, and after a few episodes, completely addictive. It is the future of comedy.

Since food is an integral part of our culture today, it plays a major role in Portlandia as well. Portlandia sketches are often set in artisanal coffee shops, farm-to-table restaurants, popular brunch spots, and specialty food trucks. It was only a matter of time until a cookbook was compiled to accompany the show.

The Portlandia Cookbook is peppered with references to different skits (like Nina’s Birthday, my favorite), which are paired with related recipes. Although humorous, it is not a gimmicky book. It’s a real cookbook, full of fun, doable recipes, broken down into Small Plates, Main Courses, Desserts, Drinks and Brunch(!). Of course, Portlandia classics like Marionberry pancakes (so making these next), two-banana daiquiris, tapas, and tons of ways to use up that local free-range chicken are all there. I can already tell this is going to be a book I turn to a lot.

When initially flipping through it, a Kale and Quinoa Bowl with Tofu and Mushrooms (page 77) grabbed my attention for several reasons. Firstly, because it contains both kale and quinoa, superfoods that have dominated the food world for the past couple of years. Furthermore, it’s vegan, representative of a lifestyle that has also gained more traction in the last decade, due to the connection my generation is making between food and health, but also our recognition of the corruption in the meat and dairy industries. Lastly, this recipe is akin to how I, as well as my health-conscious millennial peers, eat most nights of the week - grains, beans and vegetables. Granted, I replaced the quinoa with bulgur, the shallots with onions, and the tofu with chickpeas (because in the words of Jimmy Fallon, tofu is “Ew!”) since it’s what I already had on hand. This recipe makes a quick weeknight dinner, and the leftovers will travel well to the office for lunch the next day. Oh, and it can also be topped with an egg.

Bulgur Bowl with Kale, Mushrooms and Chickpeas (vegan) - Adapted from The Portlandia Cookbook (Clarkson Potter, 2014)
Ingredients:
(Yield: 4 servings)
Bulgur:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3/4 c fine bulgur
• A pinch of sea salt

Vegetables:

• 2 tbsp olive oil, divided
• About 10 oz wild mushrooms (I just used cremini and shiitakes)
• 1 12-oz can chickpeas (low sodium), drained and rinsed
• 1 small onion, diced
• 2 tsp minced ginger
• 5 oz baby kale (about 6 cups)
• 1 1/2 tbsp soy sauce (or to taste)

Procedure: For the bulgur: Bring 1 1/2 cups water to a boil and set aside. In a medium saucepan, heat the olive oil over medium-low heat. Add onion and cook until softened, about 4 min. Stir in bulgur, season with salt, and toast until fragrant, stirring frequently, about 3 min. Add boiling water, turn heat off, cover tightly with a lid, and let stand until water is absorbed - about 20 min.

In the meantime, prepare the vegetables. Heat 1 tbsp olive oil in a large skillet over medium heat. Add mushrooms and cook over medium-high heat, stirring occasionally, until browned, about 10 min. Transfer mushrooms to a plate. Add another tbsp olive oil into the skillet, along with onion and ginger. Cook over medium heat until onion is softened, about 4 min. Lastly, add cooked mushrooms, chickpeas, kale and soy sauce to skillet. Cook, stirring frequently, until kale is wilted, about 3 min. Fluff steamed bulgur with a fork, and serve vegetables over bulgur.

I received this book for review purposes as part of the Blogging for Books program. I was not compensated for this post. All opinions are my own.