I got this recipe from Barbecues Galore, a major Canadian BBQ dealer with some funny notes -> “I say “bulgogi”, you say “pul-kogi”. Truthfully, I’m not really sure how you’re supposed to say it but, no matter how you say it, it’s tasty. Apparently ‘Bulgogi’ translates as ‘fire-meat’ in Korean.

From The Kind Diet by Alicia Silverstone To make this dish macrobiotic-friendly, substitute the pine nuts with pumpkin seeds and the balsamic vinegar with shoyu (soy sauce). Note: The stems of the collard greens are full of minerals, so if you want to use them, chop them into 1-inch pieces and cook for a couple of minutes before adding the collard greens. — posted by KristinaKC

This dish can be made with quorn pieces for vegetarian option. This dish is syn free on slimming world extra easy from slimming world magazine may/ june 2010 — posted by pornstarbarbie

Adapted from oceanspray.com. Note: the vegetables were prepared in a grill pan on the stove top

This is my adaptation of Paneer or Tofu Makhani. The only specialized ingredients used are the Paneer and the garam masala. Paneer is an Indian cheese that is completely lacto-vegetarian.