Vegetable Stir Fry Recipe
1 tablespoon olive oil
¼ cup thinly sliced red onion
¼ cup thinly sliced green bell peppers
¼ cup thinly sliced portabella mushrooms
¼ cup blanched broccoli florets
¼ cup blanched cauliflower florets
2 teaspoons Spice Delight All-Purpose Essence
1 tablespoon diced fresh basil
½ cup vegetable stock
1 tablespoon corn starch
¼ cup cherry tomatoes sliced in halves
1-In a large skillet over medium high heat add oil and the next 6 ingredients.
2-Saute for 3 minutes, add half of stock and basil.
3-Bring to simmer and dissolve corn starch with the rest of stock.
4-Pour mixture slowly into pan while whisking
5-Stop pouring when you get to desired thickness of sauce in pan.
6- Garnish with tomatoes.
Curried Rice with Green Peas and Scallions Recipe
2 tablespoons Smart Balance Butter Substitute
2 tablespoons scallions, white part only, sliced thin (reserve green part for garnish)
2 tablespoons Spice Delight all-Purpose Essence
1 teaspoon dried thyme leaves
1 teaspoon curry powder
1 cup Uncle Ben's long grain rice
2 cups vegetable stock
1 cup frozen peas, thawed
1-Melt butter substitute in a medium size saucepan over medium high heat.
2-Add scallions, Spice Delight All-Purpose Essence, thyme and curry powder to saucepan. Cook 4 minutes, stirring occasionally.
3-Add rice and vegetable stock. Bring mixture to a boil. Cover and reduce heat to low. Simmer 25 minutes or until rice is cooked and liquid is absorbed, stirring often to prevent sticking.
4-Add peas to pan; toss with rice. Continue to cook 5 minutes longer or until peas are heated through.
For Chef Barry's cookbook and spices, go to www.spicedelight.com.
Chef Barry Moody