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.
- 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
- 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.