sharing raw, vegan recipes and advice
Just like chinese take out, without the major health compromise : )
3/4 cup Nama Shoyu (or similar)
1 tbsp ginger
1/2 medium clove of garlic
1 1/4 cup yacon syrup
3 tbsp honey
2 tbsp olive oil
1-2 tbsp pumpkin seeds (any sort of neutral nut or seed will do- for thickness)
Blend all ingredients until consistent. Tastes will vary with the nature of the ingredients, so experiment a bit to reach the perfect salty/sweet balance. I like to use this to marinate mushrooms and serve it over big salads with kale, broccoli, snap peas, onion and peppers. Adding a little bit of orange juice would probably be tasty. I will report back if i try it. : ) Enjoy!
Sorry to hear that. : / Why add water though, when the sauce is specifically supposed to be thicker? Could have just added more of the other ingredients.
And yes, obviously you're supposed to taste it and adjust before you pour it over something. That was in the directions.
The main ingredient of any teriyaki sauce is shoyu... maybe you don't like teriyaki sauce. I thought it was just like yummy chinese take-out.
probably need to cut WAY back on the Nama Shoyu. I used 1/3 C cut with 1/3 C water and i still nearly made Shazzie's delicious herby stir-fry inedible. taste this one before you put it on your food.