Posted in Recipes

A cook book review & wholewheat minted bulghur with saffron, raisins, pine nuts, served with courgettes & whiting!

A divine & tasty healthy dinner! :) Yummm!
A divine & tasty healthy dinner! 🙂 Yummm!

Yesterday evening, I made this tasty & easy to prepare dinner. From beginning to ending, It took me 30 minutes. It was a wonderful combo of spices & saffron, combined with whole-wheat bulgur & fresh mint. I served it with sautéed green young courgettes ( zucchini ) & oven roasted whiting fillets.

The whole-wheat bulgur recipe is a recipe from a new book that I bought recently. It is called in Dutch:Veggie for starters! It is made by Miki Duerinck & Kristin Leybaert!

The rest of the recipe is my own invention! Recently, I am trying to eat more whole grains & different grains, tofu combinations & more veggies too. This book was exactly wat I was searching for! This book in only in Dutch!

Wholewheat bulghur with saffron, pine nuts, onion, mint, cinnamon & coriander!
whole-wheat bulgur with saffron, pine nuts, onion, mint, cinnamon & coriander!

This is the front cover of the book:

A tasty & very stylish easy to use cook book!
A tasty & very stylish easy to use cook book!

Above picture from their website!

Read on, what i thought about the book & some recipes,…

These women are very well-known in Belgium. They had a vegetarian restaurant in Gent, Flanders for a very long time. They sold their famous restaurant & began on a new journey together. They have a business called in Dutch: De Vegetarische Kook studio & give workshops & have a tiny restaurant too. This isn’t their 1st book! I think it is their 4th book already! I also have another book from them.

This book is divided into the following sections: Appetizers, Soups, Main Dishes, Sides, Creating tasty dishes using seeds & nuts, Discovering legumes, peas & pods, All different kinds of soy bean derivations, How to re-invent meat the vegetarian way, Pasta dishes, Sauces, Tapenades & Veggie patés & Desserts! Examples of some titles are : Creamy parsnip soup with pear & coconut milk, Witloof tart with oyster mushrooms, Empanadas with spiced sweet potatoes, Italian nut balls with olives & sun-dried tomatoes, Oatmeal lentil cookies with mint, Seitan Cordon bleu & parsnips, Lasagne with leeks & pumpkin, Green quinoa salad, Lentil salad with mushrooms, Wok with witloof & ginger, Cucumber & tarragon dressing, Aioli of silken tofu, Spiced carrot paté, Bread pudding with pumpkin, White chocolate red berries tart with speculaas! Now, those  titles are mouth-watering, no?

I have made 2 dishes of this fantastic & wonderful book & I love it! My husband agrees here with me! There are amazing & very inventive recipes in the book & you can combine them beautifully together,…It really works!  I also made this tasty dish, found on page 75. It is called: Wokked tofu with Spring veggies. It is spicy marinated tofu with wokked Spring veggies but I served it with Gluten-Free 100% brown rice noodles instead of Thai rice!

A delightful Vegan & GF dish!
A delightful Vegan & GF dish!
The spicy tofu marinade!
The spicy tofu marinade!
100% GF Brown rice noodles!
100% GF Brown rice noodles!

 75 % of the recipes are vegan & 50% are vegetarian! There are 194 amazing recipes in this lovely cook book! It is all about discovering new flavours & how to combine them beautifully into a new dish, each time, each chapter. This book is top-notch!

The recipe: For 2 persons


* For the whole-wheat bulgur, my adapted version:

1/2 big white onion, peeled & cut into pieces

a fruity olive oil

1/2 teaspoon ground cinnamon

1 teaspoon ground coriander seed

25 gr pine nuts

100 gr whole-wheat bulgur

1 part of ground saffron

1 + 1/2 tablespoons of fresh mint, finely chopped

1 + 1/2 tablespoons fresh lemon juice

black pepper

Maldon sea salt

* For the sautéed green courgettes:

2 smaller green young courgettes,cleaned & cut into thicker rings & then each ring into 4

black pepper

sea salt

fruity olive oil

* For the oven roasted whiting fillets:

2 fresh large whiting filets, cleaned & pad dry on kitchen paper

fruity olive oil, the same as above

1 slice of an unwaxed lemon

black pepper

sea salt


1. Preheat your oven to 200° C ( 400 F ) for 10 minutes. In the meantime, take a medium cookpot, add some fruity olive oil & heat up on medium high. When hot, add onion, cinnamon, coriander & pine nuts, stirring often. After a few minutes, add saffron, ww bulgur, pepper & some sea salt. Stir often. Fry for a few minutes. Add some olive oil extra, if you need to. Pour 400 ml of boiling water to the bulgur combo & cook bulgur on lower heat until al dente & soft, with the lid on. Stir often. Nearly all the water will be cooked off. Taste! Of the heat, add mint, raisins & lemon juice & retaste. Add some black pepper & sea salt, if you need to.

2. When the oven is hot, place your 2 whiting fillets in a non-stick oven dish & brush the tops with that same oil & some black pepper & sea salt, according to your taste but not too much sea salt! Place on top of the fish, in the middle, 1 slice of the unwaxed lemon. Place into hot oven & roast for about 10 to 15 minutes. When ready, check if the fish is just cooked through. Turn oven off.

3. In the meantime, while the bulgur & fish are cooking, heat a pan on higher heat & pour a few drizzles of fruity oil in it. When hot, add courgettes & fry until browned & cooked through, on both sides! Season with sea salt & black pepper. When ready, pour the courgettes onto a plate with a double layer of kitchen paper, to dip off the excess of oil. Serve instantly with a loved one, see plate above!

Enjoy!!! ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!




Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

42 thoughts on “A cook book review & wholewheat minted bulghur with saffron, raisins, pine nuts, served with courgettes & whiting!

  1. Good on you Sophie for improving your diet. It is always easier to prevent health conditions from occurring than it is to reverse them and by increasing your veggie intake and upgrading to whole grains is the best way to go about it.
    Keep up the good work and keep spreading the word.

      1. Well, the book is in Dutch and wouldn’t be useful to me. I love the look of the marinated tofu and the bulgur!

  2. nice–thanks for the review. What a pretty book. Also, your food looks fab per usual. Am a big fan of whole grains myself and variety is always welcome.

  3. Awesome dinner! I want this cookbook…too bad it is only in Dutch! I hope you post some more dishes from the book so we can drool over them! The tofu looks very good, and so does that bulgher! I’m look forward to extra whole grain recipes from you Sophie! 🙂

  4. Loved the recipe and the fact that you are combining it with fish to make it wholesome. I m a vegetarian by choice and I add legumes nd pulses for protein quotient.
    Your recipes are delightful nd simple :).

  5. Its funny… last night I was thinking to myself if I buy a cookbook I might get better at this cooking thing. This one is probably to specialized for a beginner like me but I’ll keep it in mind when looking for veggie dishes 🙂

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