Going Veggie!!

Have you thought about changing your lifestyle by going veggie? Courtney visited chef Iwaca McCarthy today for some tips on vegetarian cooking.

Ginger Seitan

Sauté until golden:
2 lbs seitan, cut in strips
11/2 cups canola oil

Then add sauté for 5 minutes:
2 cups yellow onion, diced
1 1/2 cups green onion
1 1/2 cups green bell pepper
1 1/2 cups red bell pepper
3 cups fresh tomatoes, diced
2 T fresh basil
1 T thyme
1 T oregano
1/2 cup fresh garlic, chopped
1 cup ginger, diced

Add and sauté for another 2 minutes:
2 t garlic powder
2 t spike
1/2 t cumin
2 t cinnamon
1 t clove
2 t chili pepper
2 T paprika

Add and stir well for 5 minutes:
1/3 cup soy sauce
1 cup tomato paste
* (T=tablespoon; t=teaspoon)

Sweet & Sour Tempeh

Combine in a bowl:
2 T garlic powder
2 T spike
1/2 tsp cinnamon
1/2 tsp fennel
1/2 tsp cardamom
1 pinch ground cloves
1 tsp chili seed
1 tsp dry thyme
1 tsp dry sweet basil
1 tsp oregano

Pan fry 2 lbs of tempeh cut up triangular about 1 inch long until brown and remove from pan.

In clean pan simmer for 5 minutes:
1/4 to 1/2 cup soy sauce
1/2 to 1 cup honey or maple syrup
1/8 to 1/4 cup rice vinegar
2 T lemon juice
add tempeh and 1/2 of dry spices

In separate pot sauté 5 minutes with remaining dry spices:
2 cups yellow onion
1 cup green onion
1 cup red pepper
1 cup green pepper
2 cups chopped tomato
2 tsp fresh thyme
2 T garlic
2 cups mushroom

Add and bring to a boil:
2 cup stock water
6 oz can tomato paste

Turn down to medium temperature and add:
1 cups broccoli
1 cup cauliflower
2 cups carrot
2 cups yellow squash
1 cup zucchini

Simmer for 2 minutes keeping veggies crisp

Drain sauce from vegetables into tempeh and simmer 2-3 minutes. Then add 1/2 of vegetables to tempeh and use other 1/2 for presentation.
* (T=tablespoon; t=teaspoon)