I'm going to do something kind of mean today, so I apologize in advance. I'm going to tell you about a dinner I made, but I can't share the recipe. Due to pesky things like copyright laws, it would be stealing to publish the recipe online. However, I will tell you that the Peas and Thank You cookbook is worth every penny. I've already bookmarked nearly every page, which sort of negates the need for bookmarking, and am so excited to try all the recipes. Plus, it's full of funny stories and anecdotes, so I actually sat down and read it cover to cover like a book.
In any case, the Thai Veggie Burgers caught my eye. They are bean based, like all the veggie burgers I've made, and have some really interesting flavors. While I can't share the ingredient list, I will tell you that the toppings include pineapple slices and teriyaki sauce. Good stuff.
We ate them with roasted sweet potato fries and kale chips. It's easy to cook vegan, no tofu required.
Teriyaki Sauce
recipe from Food.com
In any case, the Thai Veggie Burgers caught my eye. They are bean based, like all the veggie burgers I've made, and have some really interesting flavors. While I can't share the ingredient list, I will tell you that the toppings include pineapple slices and teriyaki sauce. Good stuff.
We ate them with roasted sweet potato fries and kale chips. It's easy to cook vegan, no tofu required.
Teriyaki Sauce
recipe from Food.com
- 1/4 cup tamari soy sauce (soy sauce)
- 1 cup water
- fresh grated ginger (about 1 tbsp or to your taste)
- 3 tablespoons brown sugar
- 1 minced garlic clove
- 2 tablespoons cornstarch
- 1/4 cup cold water
- Combine 1 cup water, tamari, brown sugar, garlic and ginger in a saucepan and bring to a boil, stirring constantly.
- Dissolve cornstarch in 1/4 cup of cold water and add to sauce.
- Stir constantly to allow the sauce to thicken.
- If the sauce is too thick add a little water or tamari to thin.
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