1 1/4 c. raw bulgur wheat
3 tbsp. oil
2 1/2 c. vegetable stock
1 bay leaf, remove before serving
1 tsp. your favorite spices (i.e. dill seed, oregano, etc.)
1 tbsp. tamari soy sauce (reg. soy will do also)
Vegetables of your choice (mushroom, onion, etc.) and/or cooked lentils or garbanzo beans (approximately 1 c. cooked) and/or fried or sauteed tofu, cut into bite size pieces
1 clove garlic (optional)

Saute the bulgur and chopped garlic in oil about 5 minutes until it sizzles and is slightly brown. Add more oil if it sticks - watch the heat as garlic will burn. Add stock, bay leaf, spices, and soy sauce to bulgur. Bring to a boil, lower the heat, cover, and simmer until all of the stock is absorbed. Cut and saute vegetables in oil until cooked to taste. Prepare beans or tofu as desired. If using tofu for the first time, use firm or medium-firm. Cut in 1/2 slices; drain on paper towels. To "fry hard", place in fry pan with 1/4 inch oil; cook on medium until golden brown on both sides. Drain; cool. Cut into pieces. After bulgur is cooked, stir in vegetables, beans, or tofu. Cover pot and let stand a few minutes. Serve hot. Add more soy or spices, if desired.