Bulgur with Skillet Roasted Tempeh and Bok-choy

Ingredients 1 cup sliced tempeh 1 small bunch bok-choy 6 oz mixed mushrooms (remini, portabella, oyster) ½ cup sliced snow peas 4-5 cloves garlic ½ teaspoon chili paste 2 tablespoons canola oil salt to taste ½ cup bulgur 1 ½ cups water Method: Slice mushrooms thinly.  Add one table spoon of the canola oil and… Continue reading Bulgur with Skillet Roasted Tempeh and Bok-choy