Spicy Tempeh and Corn Salsa

Vegetarian Times Issue: May 1, 2000   p.46

Ingredients

5 servings

• 1/2 cup raw sunflower seeds (2 3/4 oz.)
• 2 Tbs. olive oil
• 8 oz. tempeh, crumbled (2 cups)
• 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
• 3 cups fresh corn (from 6 ears) or frozen corn
• 2 cups diced tomatoes (1 1/2 large)
• 2 cups coarsely chopped fresh cilantro

Directions

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.