Garlic tempeh, brown rice noodles, and blanched vegetables smothered in a homemade teriyaki sauce! A delicious combination of sesame oil, a little red pepper sauce and low sodium gluten free tamari sauce.I couldn't make all of you wait for this delicious summer dish. You can add any vegetables you have in the fridge, just chop'em and toss'em in! I've always wanted to create a teriyaki sauce that wasn't so sweet it tasted like dessert! That is my biggest complaint about all teriyaki sauce recipes, I don't want an overly sweet dinner. It actually makes me sick to my stomach to eat that much sugar for dinner.
So, my solution was to look at a lot of different teriyaki sauce recipes and then combine the best of all of them AND reduce the amount of sugar used. I think this one turned out perfect, it has a hint of sweet but not too much.
I've been creating more recipes on these LONG, boring days of summer. One of the reasons is because I need to create cooling recipes for dinner so we all don't die of heat stroke in this aweful heat with no air conditioning!
I have been busy in the mornings driving 30 minutes to take my son to his Theater classes but the afternoons are so hot they drag on forever! I'm glad the kids have found some fun things to do over the summer. Friday nights recipes may be interesting because the boys will be on a father and sons campout......that ought to be an interesting evening of cooking for just the girls.
***My husband cannot handle any heat in his food so this is very mild, you can certainly add any amount of spice you like to this recipe!
Asian Teriyaki andTempeh noodles
Teriyaki sauce:
1 1/4 c. water1/3 c. tamari or soy sauce1 1/2 tsp. ginger grated1 clove garlic minced2 1/2 Tb. honey or maple syrup1/2 tsp. sesame oil1/4 c. cold water2 Tb. cornstarch
Sautee garlic and ginger in 1/4 c. of water, combine the 1/4c. cold water and 2 Tb. cornstarch in a cup and set aside. Pour in remaining ingredients and bring to aboil, add the cornstarch mixture and stir until it thickens, remove from heatand set aside.
*Cook 6 1/2 oz. of brown rice pasta according to packagedirections add the broccoli and snowpeas for the last 1-2 minutes of boiling the pasta to blanch them. Remove from heat and strain, run under coldwater.
Garlic Tempeh
1/2 c. water1 pkg. tempeh cubed1 1/2 Tb. tamari2 Tb. nutritional yeast1/4 of a rapunzel vegetable bullion cube1/2 tsp. poultry seasoning1/2 tsp. sesame oil1/8 tsp. black pepper1 tsp. garlic powderdash salt
Bring water and all ingredients except tempeh and garlicpowder to a boil. Add tempeh and sauteeuntil liquid is nearly evaporated, sprinkle garlic on top of tempeh andcontinue to sautee until tempeh browns a little. Remove from heat and set aside.
In a large bowl add:cooked noodles1 c. finely shredded red cabbage1 c. finely chopped broccoli3/4 c. snow peas chopped in half2 Tb. sesame seeds3 green onions chopped1 tsp. sesame oil1/4 tsp. salt1/8 tsp. black pepper1/2 tsp. red pepper chili sauce
Add all ingredients into the bowl, pour the teriyaki sauceon top, stir to combine and chill for 30 minutes or serve warm.
*You don't have to use brown rice pasta, Udon noodles would be excellent, you could simply use whole wheat spaghetti noodles, or buckwheat noodles, pad thai noodles, whatever you have around the house.
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