Spring is almost here.  With spring coming, the whole nature will change to green and with colorful blossoms every where.  So to celebrate this spring and the warm weather I thought to make a dish that has only green vegetables and leaves.  Green vegetables and green leaves are packed with a lot of vitamins and minerals.  So for protein I added roasted tofu which is slightly yellow and mingled with the greens.

Ingredients:

• 1/2 cup Bulgar
• 1 1/2 cups water
• 1 tablespoon olive oil
• 1/4 cup soy granules (TVP)
• 2 large porabella caps thinly sliced
• 1 small green bell pepper
• 2 cups shredded Brussels sprouts
• 2 heads baby Bok-Choy
• 3 garlic cloves finely chopped
• 1/2 teaspoon any spicy chili paste
• 1/2 teaspoon crushed red (chili) pepper
• Cooking spray
• salt to taste

Method:

• Cook bulgur according to package directions.  Once cooked,  add chili paste and let stand covered.
• Add hot water to soy granules and cover and let stand for about 15 minutes
• Meanwhile  slice mushrooms thinly and then cut them diagonally into 2 halves.  Slice bell pepper into thin strips.
• Cut off the end of Bok-Choy head and separate them into individual leaves.  Wash thoroughly and chop off the thick stems.  Cut thick stems diagonally into about 1/2 inch pieces.  Torn the leaves roughly.
• Preheat oven to 400 F.  Spray oil to a cookie sheet and spread sliced mushroom in a single layer and roast for about 20 minutes
• Squeeze out water from soy granules.  Add olive oil to a skillet and once hot add soy granules and fry until they are lightly crisp
• Add chopped garlic and saute for one minutes.  Now add Bok-Choy stems and shredded Brussels sprouts and saute for another 2-3 minutes
• Add Bok-Choy leaves and saute for one minute.  Turn off heat.  Sprinkle crushed red pepper and cover and let stand for about 5 minutes.
• Fluff Bulgar with a fork and mix in the chili paste.  Transfer Bulgar to the skillet and mix well.  Serve warm.

Yields: about 3 main dishes

Source: Chelvi’s Original.