Tempeh & Bulgur Salad
Serves:
Ingredients:
2
tb
Oil
1/8
ts
Oregano
1/2
ts
Dillweed
1 1/2
ts
Honey
1
tb
Lemon juice
1
tb
Vinegar
2
tb
Fresh minced parsley
1
Tomato, diced
1/2
lg
Carrot, grated
1
Celery stalk, diced
1
tb
Soy sauce
1
c
Water
4
lg
Mushrooms, chopped
1/2
c
Bulgur
1/2
Onion, chopped
4
oz
Tempeh, cubed
1
ds
White pepper
Method:
Heat 1 tb oil in a large skillet & saute tempeh, onion, bulgur & mushrooms for 3 to 4 minutes.
Add water & soy sauce.
Bring to a boil, cover, reduce heat & simmer 15 minutes.
Let cool to room temperature.
Combine with remaining ingredients & mix well.
Chill for at least 2 hours before serving.
Frances Moore Lappe, "Diet for a Small Planet"