Title: Tempeh & bulgur salad
 Categories: Salads, Appetizers, Vegetarian
      Yield: 4 servings
 
      2 tb Oil
      4 oz Tempeh, cubed
    1/2    Onion, chopped
    1/2 c  Bulgur
      4 lg Mushrooms, chopped
      1 c  Water
      1 tb Soy sauce
      1    Celery stalk, diced
    1/2 lg Carrot, grated
      1    Tomato, diced
      2 tb Fresh minced parsley
      1 tb Vinegar
      1 tb Lemon juice
  1 1/2 ts Honey
    1/2 ts Dillweed
    1/8 ts Oregano
      1 ds White pepper
 
  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"