sharing raw, vegan recipes and advice
Teriyaki Sauce
1/2 cup nama shoyu
1/2 cup sesame oil
1/4 cup agave nectar
3 Tbsp lemon juice
2 Tbsp onion powder
2 tsp grated fresh ginger
1/2 tsp toasted sesame oil, optional
1/8 tsp cayenne
6 cloves garlic, crushed
Vegetables
1 1/2 cups snow peas, slivered
1 1/2 cups sliced shiitake mushrooms (sliced 1/8 inch thick)
1 1/2 cups thinly sliced baby bok choy
1 1/2 cups bean sprouts
1 cup broccoli, including the stems, cut into very small pieces
1 red bell pepper, finely julienned
1 carrot, finely julienned
Pineapple Skewers
12 6-inch skewers
Teriyaki Sauce
Blend all ingredients until smooth
Pineapple Skewers
Toss pineapple into sauce and allow to sit for at 20 minutes at room temperature. Place 5 pieces of pineapple on each skewer. Place pineapple skewers on a nontick dehydreator sheet in the dehydrator set at 125°F for 1 -2 hours.
Vegetables
Combine vegetables and toss with sauce. Place in dehydrator set at 125°F for 1 -2 hours. Serve with pineapple skewers on top.
This was soooo delicious and very easy. Its lovely for winter because it's warm and the veggies are soft. The pineapple skewers were a big hit.
great ingredient list.worth to try once at home
regards,
mike from Free wordpress poker templates
I would LOVE to see a picture of the completed recipe!