Chilled Apple Chiken Curry Hash (tempeh recipe)

[Guest guest]

Chilled Apple Chiken Curry Hash

 

1 pkg. sunflower seeds

1/2 cup (handful) raisins

1 med. onion (sweet is best)-diced

1 cup diced celery

two 12-oz. bags shredded coleslaw mix

1 minced hot chile pepper

pinch salt

1/4 tsp pepper

1/2 tsp garlic powder

1 tsp poultry seasoning

2 tsp hot curry powder

2 tsps. sugar

1 Golden Delicious apple, diced 1 can diced soy-chicken, drained

1 cup diced mushhrooms,

your choice. .

4-6 oz.diced tempeh

vegetable oil

 

Coat the bottom of a large skillet with vegetable oil over a low

flame, or lowest setting in electric skillet. Add onions, celery,

slaw mix, sunflower seeds, mushrooms, chile pepper and raisins to pan. Cover,

but stir

occasionally. The veggies will steam more than they will brown.

 

In the meantime, combine salt, pepper, poultry seasoning, curry

powder and sugar in a separate bowl/cup. Blend well.

 

When vegetables are soft, add diced apple and sprinkle in spice

mix, stirring well. Cover, and allow apples to soften. Once the

apples are cooked, add in tempeh cubes and stir well.

 

Remove from heat and chill thoroughly in the refrigerator.

Serves 6-8 [and is great as leftovers, cold, warm or at room

temperature.]