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Tempeh & bulgur salad
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| Artist: |
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| Categories: |
Appetizers, Asian, Chinese, Ethnic, Salads, Vegetarian |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 2
| tbsp | Oil | | 4
| oz | Tempeh, cubed | | 1/2
| | Onion, chopped | | 1/2
| cup | Bulgur | | 4
| large | Mushrooms, chopped | | 1
| cup | Water | | 1
| tbsp | Soy sauce | | 1
| | Celery stalk, diced | | 1/2
| large | Carrot, grated | | 1
| | Tomato, diced | | 2
| tbsp | Fresh minced parsley | | 1
| tbsp | Vinegar | | 1
| tbsp | Lemon juice | | 1 1/2
| tsp | Honey | | 1/2
| tsp | Dillweed | | 1/8
| tsp | Oregano | | 1
| dash | White pepper |
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Procedures:
| 1 | Heat 1 tb oil in a large skillet & saute tempeh, onion, bulgur & mushrooms for 3 to 4 minutes. | | 2 | Add water & soy sauce. | | 3 | Bring to a boil, cover, reduce heat & simmer 15 minutes. | | 4 | Let cool to room temperature. | | 5 | Combine with remaining ingredients & mix well. | | 6 | Chill for at least 2 hours before serving. | | 7 | Frances moore lappe, "diet for a small planet |
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