Stir Crazy - stir fry recipes

Vegetarian Times, May, 2000 by Peter A. Cervoni

5. Return wok to high heat. Add mirin and mustard and stir with wire whisk to blend. Bring to a simmer then add reserved pasta and mushroom mixture and cook, stirring, 2 minutes. Toss in toasted pine nuts and serve.

PER SERVING: 212 CAL.; 8G PROT.; 5G TOTAL FAT (1G SAT. FAT); 32G CARB.; 0 CHOL.; 659MG SOD.; 3G FIBER

Spicy Tempeh and Corn Salsa

5 SERVINGS EGG- & DAIRY-FREE

This hearty entree is ideal served on its own with rice and beans or as a filling for quesadillas, tacos or burritos. Its Mexican accent comes from cilantro, cumin and jalapeno pepper, and sunflower seeds lend crunch. The dulse flakes lend a nice smoky flavor to the dish.

1/2 cup raw sunflower seeds (2 3/4 oz.)
2 Tbs. olive oil
8 oz. tempeh, crumbled (2 cups)
  (see glossary, p. 111)
1 1/2 Tbs. cumin seeds
2 tsp. salt
1/2 cup vegetable broth or water
4 medium cloves garlic, minced
2 large red onions, diced
2 medium red bell peppers, diced
2 stalks celery, diced
2 Tbs. seeded, minced jalapeno pepper
  (1 1/2 medium)
2 Tbs. smoked dulse flakes
  (see glossary, p. 111)
3 cups fresh corn (from 6 ears)
  or frozen corn
2 cups diced tomatoes (1 1/2 large)
2 cups coarsely chopped fresh cilantro

1. In dry wok, cook sunflower seeds over medium heat, stirring often, until lightly toasted, about 3 minutes. Transfer to plate and set aside.

2. Set wok over high heat and add 1 tablespoon oil. Add tempeh and stir-fry 1 minute. Add cumin and 1 teaspoon salt and stir-fry 2 minutes. Add broth and bring to a boil. Reduce heat to low and simmer 2 minutes. Transfer to medium bowl and set aside.

3. Return wok to high heat and add remaining 1 tablespoon oil. Add garlic, onions, bell peppers, celery, jalapeno and remaining 1 teaspoon salt and stir-fry 2 minutes.

4. Reduce heat to medium and stir in smoked dulse flakes, then corn. Cover and cook 2 minutes.

5. Add tomatoes and cilantro and stir-fry 1 minute. Add reserved tempeh mixture and cook, stirring, 1 minute. Toss in toasted sunflower seeds, stir well and serve hot.

PER SERVING: 309 CAL.; 14G PROT.; 15G TOTAL FAT (2G SAT. FAT); 35G CARB.; 0 CHOL.; 768MG SOD.; 5G FIBER

Homemade Curry Powder

MAKES 3/4 CUP EGG- & DAIRY-FREE

Making your own curry powder is fun and worth the effort. True, there are high-quality curry powders on the market. But if you make it yourself, you get a fresher product--and can adapt the following recipe to suit your own taste.

1/4 cup coriander seeds
1/4 cup cumin seeds
2 Tbs. caraway seeds
1 Tbs. mustard seeds
1 Tbs. fennel seeds
1 Tbs. anise seeds
3/4 tsp. fenugreek
1/4 tsp. cardamom seeds
1/8 cinnamon stick
1/2 tsp. whole cloves
1/4 tsp. freshly ground pepper
1/4 medium dried chipotle chili
1/4 cup turmeric powder

1. In dry wok, cook all spices except turmeric over low heat, stirring often, until lightly toasted, about 5 minutes. Remove from heat and cool.

2. Transfer to coffee grinder and grind until powdery. Transfer to an airtight container and stir in turmeric. Seal tightly and store in refrigerator for up to 6 months.

PER TEASPOON: 6 CAL.; 0 PROT.; 0 TOTAL FAT (0 SAT. FAT); 1G CARB.; 0 CHOL; 2MG SOD.; 0 FIBER