Curry Peanut Sauce
I can vouch for this recipe, because I'm not a great cook, but
this one came out great!
I made it tonight for the first time.
It's from the book The Vegan Gourmet (I don't think I have an underline
by Susann Geiskopf-Hadler and Mindy Toomay.
- 1 C uncooked bulgar wheat
The stir fry:
- 1 1/2 tablespoons creamy peanut butter
- 2 tablespoons fresh-squeezed lemon juice
- 1 1/2 tablespoons brown rice syrup
- 1 tablespoon light-colored miso
- 1/2 cup hot water
- 1 teaspoon low-sodium soy sauce
Bring 2 cups of water to a boil.
- 1 large carrot
- 2 ribs celery (note: I substituted mushrooms)
- 2 tablespoons canola oil (or substitute!)
- 2 cloves garlic, minced
- 1 medium red onion, chopped
- 8 oz. tempeh, cubed
- 1 tablespoon curry powder
- 1 tablespoon dried oregano
- 1 teaspoon chili powder
- 4 fresh lemon wedges (which I did not have!)
Stir in the bulgur, cover, reduce heat to low, and steam 15 minutes.
Let stand an additional 5 minutes, then fluff with a fork before serving.
Meanwhile, whisk together the sauce ingredients and set aside.
Cut the carrot and celery into one inch matchsticks and set aside.
Heat oil over medium heat in a wok or heavy-bottomed skillet and
add the garlic, onion, carrots, celery, tempeh, curry powder, oregano,
and chili powder.
Stir fry for 2 minutes.
Pour in the peanut sauce and increase the heat a little to bring
to a simmer
(Note: mine was instantly simmering without raising temp).
Cover and continue to cook, stirring frequently, for about 7 minutes,
until the vegetables are tender crisp.
Put the stir-fry over the bulgur.
Serve with lemon wedges.
This seems to be one of those recipes you could do pretty quickly
once you made it a couple times.
Someone asked recently for quick, simple recipes.
I am also interested in such recipes, as I lead a very busy life
and usually arrive home ready to eat, not to cook.
Here's the simplest recipe I know.
If you have other such recipes, please share them!
Crumble tofu into a skillet (doesn't need any oil).
Stir in salsa to taste!
End of recipe, if you can take the salsa like that.
I need something to cut the tomato flavor of the salsa, so I add
Serve as you would scrambled tofu.
(I can't eat this every night, tho.
Anyone have any others? Thanks!)