Hello,

Thanks for the recipe. I'm puzzled that you would consider it raw, since
I assume that the process of cracking the wheat involves heating and
other denaturing. Can we substitute some thing else for the bulgur?
Please keep the recipes coming!

Michele Reel had asked:

Hey, can any of you that are fortunate enough to live in a locale with a
good raw food restaurant do the rest of us a big favor and POST some
of their yummy recipes???!!!

Thanks!
------------------------------------------------

Well, here goes.  This is one of Delights of the Garden's most basic
recipes.  Note: they use some spices and sauces that aren't really raw,
but all of the food itself is uncooked.

KUSH

1 cup dry kush (cracked bulgur wheat)
1/2 t. garlic powder
1/4 t. curry powder
2 T. tamari (or soy sauce)
1 c. spring water
1 T. extra virgin cold pressed olive oil
1 medium green bell pepper, diced
1/4 small red onion, diced
1 medium carrot, shredded

Put the dry kush in a mixing bowl and add the spices.  Next cut the tamari
into the mixture with a large spoon.  Then add the water.  You should be
adding just enough water to provide about a 1/4-inch layer of water atop
the kush.  Stir well and mat down the mixture evenly so that the kush will
be evenly soaked.  Cover and let sit for 25 to 30 minutes.  After soaking,
add the oil and stir.  Then add the vegetables and stir again.
     Now that the kush is complete, taste it.  You may wish to add some
more tamari.  Also feel free to add any more vegetables you
wish--tomatoes are especially popular.

Serves 4 (about 3 cups)

Note:  Using hot water allows the kush to be made more quickly.
However, kush made with hot water should be refrigerated if not being
served immediately because it will spoil more quickly than that made
using cold water.

One's kush-making ability is the measure of one's skill in Delight's kitchen.
 A rookie's kush, for example, may come out too dry (crunchy, nutty
tasting) or too wet (chunky and heavy).  These mistakes can easily
happen, so don't be frustrated, kush-making takes practice!  There are
countless variations of kush in this book, including spicy, curry, and
jambalaya.  You can find kush or "cracked bulgur wheat" in the bulk bins
of any good health food store.

Before you begin, a couple of kush-making tips: remember that you can
always add more water--you can't take it away.  It's better to put in too
little when you initially soak the kush.  Then you can add more if you find
it to be too dry.  The same goes for the oil and tamari--you can always
add more.  Be sure to taste the kush every step of the way (every time
you add something).  This recipe is for the basic form of kush, which
serves as a basis for several other receips that appear later.

(from the book "Delights of the Garden: Vegetarian Cuisine Prepared
without Heat from Delights of the Garden Restaurants" by Imar Hutchins,
Doubleday, New York, 1996)

----------------------------------------

Personal notes:  I would advise starting with 1/2 cup of water and then
adding more, little by little, until it gets absorbed.  Also, the kush won't be
completely ready right after you make it.  It tastes much better after it's
been in the fridge overnite or for at least 8 hours, to soak up all of the
spices and the juices.  Be sure to stir again the next day, so that the
stuff on top can soak up more of the juices on the bottom.  Also, last time
I made this I added quite a bit of extra curry powder and it came out
really tasty.

If you want to get this book, it should be available at major bookstore
chains.  If they don't have it, they can probably order it for you.

Enjoy!

Shawn Luca