Spicy Tempeh and Corn Salsa

• 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

1. In dry wok, cook sunflower seeds over medium heat, stirring often, until lightly toasted, about 3 minutes.
2. Transfer to plate and set aside.
3. Set wok over high heat and add 1 tablespoon oil.
4. Add tempeh and stir-fry 1 minute.
5. Add cumin and 1 teaspoon salt and stir-fry 2 minutes.
6. Add broth and bring to a boil.
7. Reduce heat to low and simmer 2 minutes.
8. Transfer to medium bowl and set aside.
9. Return wok to high heat and add remaining 1 tablespoon oil.
10. Add garlic, onions, bell peppers, celery, jalapeno and remaining 1 teaspoon salt and stir-fry 2 minutes.
11. Reduce heat to medium and stir in smoked dulse flakes, then corn.
12. Cover and cook 2 minutes.
13. Add tomatoes and cilantro and stir-fry 1 minute.
14. Add reserved tempeh mixture and cook, stirring, 1 minute.
15. Toss in toasted sunflower seeds, stir well and serve hot.

sunflower seeds, olive oil, cumin seeds, salt, vegetable broth, garlic, red onions, red bell peppers, stalks celery, jalapeno pepper, fresh corn, tomatoes, fresh cilantro

Taken from www.vegetariantimes.com/recipe/spicy-tempeh-and-corn-salsa/ (may not work)