1 1/2 cups water
1 cup rice syrup
4 teaspoons tamari
2 Tablespoons rice vinegar
1 Tablespoon tahini
1/2 teaspoon grated fresh ginger
1 Tablespoon kuzu, diluted in 1 Tablespoon cold water
2 green onions, chopped finely
Add diluted kuzu and stir until sauce thickens.
Add green onions.
One use for this sauce is to pour over
"Sweet and Sour Tempeh or Tofu".
1 Tablespoon olive oil
1 clove garlic
1 chili pepper
1 28-ounce can peeled tomatoes, or 1 pound fresh, peeled tomatoes
1/4 cup of chopped black olives
2 Tablespoons capers
sea salt to taste
Remove and add tomatoes.
Simmer with lid ajar for about 20 minutes.
Add olives and capers and simmer 5 more minutes.
Salt to taste.
Serve over baked breasts of chicken.
1/2 onion, chopped finely
1 carrot, chopped finely
1 stalk celery, chopped finely
1 clove garlic, minced
2 Tablespoons olive oil
16 ounces fresh peeled tomatoes or 2 8-ounce cans
1 cup mushrooms, coarsely sliced
sea salt and pepper to taste
Parmesan cheese (optional)
Add tomatoes and lentils and simmer 30 to 40 minutes with lid ajar.
Add mushrooms, cook 5 minutes longer and season to taste with salt and pepper.
Serve "Polenta". Excellent also over pasta or whole grains.
If desired, sprinkle Parmesan cheese over sauce.
Strawberry–Rhubarb Pudding —Serves 6
2 cups rhubarb, diced
3 Tablespoons maple syrup or to taste
1 teaspoon grate lemon rind