Serving Size: 4

Ingredients:

• 4 medium round zucchini
• 1 cup bulgur
• 1 cup TVP granules
• 1 medium onion, minced
• 1 bell pepper, finely chipped
• 1 tablespoon oil
• 1 clove garlic, minced
• 3 tablespoons tomato paste
• 2 teaspoons vegetable bouillon powder
• 1 tablespoon mixed Italian herbs
• grated soy cheese as desired as garnish

Directions:

1. Clean the zucchinis and slice the top off. Save the top.
2. Hollow out the the inner part of the zucchini using a melon baller or spoon.
3. Steam the empty zucchinis lightly to soften. (About 5-8 minutes).
4. Place the t,v,p, and bulgur in a large bowl and pour boiling water over. Place a plate or lid on the bowl and allow the grains to swell.
5. Heat the oil in a frying pan.
6. Saute the onions, garlic and chopped bell pepper until soft.
7. Add the sauteed vegetables to the t.v.p. ad bulgur.
8. Mix the tomato paste and vegetable bouillon and Italian herbs together.
9. Add a bit of water to thin.
10. Add the seasoned tomato paste to the bulgur and mix well.
11. Season to taste with additional salt and pepper and possibly cayenne as desired.
12. Fill each zucchini with the bulgur mixture and place in an oven-proof baking dish.
13. If you want grated cheese, then sprinkle it on top of each zucchini at this time.
14. Preheat the oven to 375, place the zucchini i the oven and warm for 10-15 minutes.
15. Serve hot, with the tops returned on top of each zucchini.

Serving Size: 6

Ingredients:

• 2 bunches of parsley, very finely chopped
• 1 cup bulgur or couscous
• 2 onions, finely chopped
• 4 tomatoes, seeded and finely chopped
• 1 cup water
• 1/3 cup olive oil
• 1/4 cup lemon juice
• 1 teaspoon salt
• pepper to taste

Directions:

1. Soften the bulgur or couscous in 1 cup of water for 10-15 minutes or until soft.
2. Pour off any left over water and set the grains in a large salad bowl.
3. Cut the parsley very fine, you can use a knife or scissors. (Don’t use the big thick stems, just the leaves)
4. Finely chop the onion and tomato and add to the salad.
5. Mix the lemon juice, olive oil salt and pepper, and add to the salad.
6. Allow to season in the refrigerator for at least 1 hour.
7. Best served at room temperature.

Notes:
This salad keeps well, and in fact tastes even better on the second day.
It makes a yummy sandwich with a nice spread and a large helping of Silly Peter.

Serving Size: 8

Ingredients:

For the canoes

• 2-3 Belgian endives (also known as chicory)

For the Tabouli

• 4-5 large rosettes of cauliflower
• 1 red bell pepper
• 1 c. green peas, fresh or frozen
• 1/2 c. fresh parsley, finely chopped
• 2 tomatoes, chopped
• 1/4 c. fresh mint leaves, finely chopped
• 3/4 c. bulgur or couscous

For the dressing

• 1/4 c. olive oil
• 1/8 c. lemon juice
• 2 teaspoons vegetable bouillon powder

Directions:

1. Separate or cut the cauliflower into smaller flowers and put into the food processor or kitchen machine.
2. Using the S blade chop the cauliflower into very, very fine pieces, so as couscous.
3. De-seed and de-vein the red pepper and cut it into small pieces.
4. Thaw the frozen peas, or remove fresh peas from the pod.
5. In a small bow, place the bulgur or couscous.
6. Pour enough boiling water over the grains until they lay submerged.
7. Allow the grains to swell for 10-15 minutes.
8. Meanwhile, chop the tomatoes in small pieces.
9. Chop the mint and parsley fine.
10. Put all the vegetables in a large bowl and mix well.
11. Drain any excess water from the grains and add to the vegetables.
12. Make a simple dressing using the olive oil, lemon juice and vegetable bouillon.
13. Pour over the salad and mix well.
14. Fill each of the canoes with the tabouli and place on a serving platter or individual plates.

Notes:

If you wish you can always add other vegetables, fresh mushrooms chopped in small pieces, or celery or cucumbers.
As all the ingredients are raw, the salad holds well in the refrigerator and tastes as great the next day.