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