Stir-Fry Carrots and Turmeric Couscous

It’s -22 C today, I should be making soup, chili and whatnot, yummy hearty warm your soul meals, I know, but instead I had stir-fry meals and they still warmed my soul, and very nutritious😉

On the plate I had stir-fry carrots, stir-fry turmeric couscous, fried fermented bean-cake (tempeh), and fries plus ready to eat, Nori sheet (roasted seaweed)

Fried tempeh

• 1 block tempeh, 300 g. Mine was barley+soy bean+black beans. Steam for 20 mins, let cool. Cut tempeh into 9 pieces
• In a bowl, mix 2 tsp garlic powder, 1 tbsp Vegeta powder, a pinch of turmeric powder and 1/8 – 1/4 c water
• Coat tempeh in mixture and fry in enough hot olive oil until nicely brown

Stir-fry Carrots

• 3-4 c thinly shredded baby carrots
• 3-4 garlic, crushed
• 1 rib of celery, thinly sliced
• 1 c bean sprouts
• Magi liquid seasoning
• Vegeta powder
• Sesame oil
• 3 tbsp nutritional yeast

• In a bowl, mix veggies, rinse and soak for 2 mins
• Spray nonstick pan and saute garlic until fragrant
• Stir in veggies (without the water) cook for 5 mins covered
• Season and cook until softened

Turmeric couscous

• 1 c dry couscous cook in 1 1/4 c veggie broth
• 1 small onion, thinly sliced
• 3 garlic thinly sliced
• 2 red bird eye chilies, sliced
• Vegeta
• 300 g frozen spinach, thawed and squeezed water out
• 1/2 c veggie broth

• Spray pan and saute onion, chilies, and garlic
• Stir in spinach and add in broth
• Stir in cooked couscous and season with vegeta

Thanks for looking!