Asian sauces are notorious for containing harmful ingredients such as MSG and preservatives. That's why I was beyond excited to find this recipe for homemade teriyaki sauce at goneraw.com, one of my favorite sites for finding great raw vegan recipes. Here it is...
1/2 cup nama shoyu (If you don't have access to this, you can just use regular soy sauce. Nama shoyu is just a healthy, unpasteurized version of soy sauce.)
1/2 cup sesame oil
1/4 cup agave nectar (If you don't have access to this, you can use honey.)
3 Tbsp lemon juice
2 Tbsp onion powder
2 tsp grated fresh ginger
1/2 tsp toasted sesame seeds, optional
1/8 tsp cayenne
6 cloves garlic, crushed
Place all of the above ingredients in a blender and blend until smooth.
Here's what I did with it...
Teriyaki Vegetable Stir Fry
The Raw Deal:
Many believe that vegetables contribute most to our health when consumed uncooked. I agree with this philosophy so I try to keep mine raw as often as I can. To prepare this dish, I used my food processor to slice a variety of vegetables I had in my fridge, such as...
-Red bell peppers
-Green bell peppers
You could really use any vegetables you have lying around. Get creative! Once my vegetables were sliced, I dumped them into a bowl, sprinkled some sliced almonds on top, poured on the teriyaki sauce and stirred until all the vegetables were coated.
The next step was to spread the veggies out on Teflex sheets in the dehydrator. If you don't have a dehydrator, you could lightly oil a large cookie sheet and spread the vegetables out on that. In the dehydrator, dehydrate for 1 to 2 hours at 125 degrees. If you are using the oven, turn it to it's lowest setting, prop the door open with a wooden spoon, and dehydrate until vegetables start softening, probably 1 to 2 hours as well.
I wish you could have smelled this as it was dehydrating. I couldn't help but sneak several tidbits as I walked by, but I didn't feel guilty at all!
The Cooked Version:
If you are cooking the veggies, simply pour the bowl of veggies, almonds and teriyaki sauce into a wok or pan and stir fry until the vegetables begin to soften. Don't cook them too long, because they will get soggy, and who wants soggy, sloppy veggies?
After preparing either the raw or cooked version of this recipe, spoon the veggies over cooked rice, sprinkle with sesame seeds and enjoy!
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