Bulgur Soy Bean Casserole

1 cup bulgur, (soaked in 1 cup boiling water for 15 minutes, covered)
3/4 cup dry soy beans, soaked overnight

ONE
1 tsp olive oil
2 onions, minced
6 cloves garlic, minced or pressed
salt, to taste
2 tsp cumin
1 1/2 tsp basil
black pepper, to taste
cayenne pepper, to taste

TWO
1 bell pepper, chopped

1 1/2 cups fat-free feta cheese, crumbled
3 tbsp tomato paste
14oz can chopped stewed tomatoes

Preheat the oven to 375F. In a large pot, saute the ingredients in ONE, over low heat, covered, until translucent. Add the ingredients in TWO and cook for 5 more minutes. Drain the soy beans and grind them in a blender with a cup of water. Mix the onions, bulgur, and soybeans in the pot. Add the tomato paste, parsley, and a cup of the feta and pour into a baking pan. Sprinkle the rest of the feta on top. Cover and bake for 30 minutes at 375. Uncover and bake at 350F for 15 more minutes.

Original from Moosewood

Lentil & Bulgur Pilaf

1 tsp olive oil
1 large onion, thinly sliced
2 garlic cloves, pressed
1 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
1/2 teaspoon allspice
1 1/4 cups bulgur wheat
3 2/3 cup water or vegetable broth
1 1/2 cups mushrooms, sliced
2/3 cup green lentils
salt, black pepper, and cayenne, to taste

Saute the onion, garlic, and spiced in the oil, covered, until the onions are translucent. Stir in the bulgur and cook, stirring for about 2 minutes, until lightly browned. Add the water or broth, mushrooms, and lentils and simmer for about 25-20 minutes, until the bulgur and lentils are tender. Add more water, if necessary. Season well and serve hot.

Original from Low Fat Low Cholesterol

Vegetarian Bulgur Chili

ONE

1 cup tomato juice

1 cup uncooked bulgur wheat

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TWO

1 tsp olive oil

1 onion, chopped

8 cloves garlic, minced, divided in two

1 medium carrot, diced

1 stalk celery, diced

2 tsp cumin

2 tsp basil

2-3 tsp chili powder

salt and cayenne pepper, to taste

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1 red pepper, chopped

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150z can diced tomatoes, with juice

3 tbs tomato paste

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fresh chopped cilantro (or parsley)

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Heat the tomato juice until boiling. Add it to the bulgur in a bowl, cover, and let stand for 15 min.

Sauté the ingredients in TWO, covered, until onion is translucent. Add the bell pepper and sauté, covered, until all ingredients are tender. Add the diced tomatoes au juice, the beans, tomato paste, and bulgur. Simmer for 15 min. Add the rest of the garlic and simmer for 1 more minutes.

Serve with brown rice and sprinkle with cilantro.

Original from Moosewood