Ingredients
TERIYAKI SAUCE
1/2 cup nama shoyu
1/2 cup sesame oil
1/4 cup agave nectar
3 tablespoons lemon juice
2 tablespoons onion powder
2 teaspoons grated fresh ginger
1/2 teaspoon toasted sesame oil (optional)
1/8 teaspoon 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 baby bok choy (thinly sliced)
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
Recipe Directions
1. Blend all sauce ingredients until smooth.
2. 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 nonstick dehydrator sheet in the dehydrator set at 125 Fahrenheit for 1 -2 hours.
3. Combine vegetables and toss with sauce. Place in dehydrator set at 125 Fahrenheit for 1 -2 hours. Serve with pineapple skewers on top.
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Comments
Top voted
StrongAndRaw
May 01, 2011
I would LOVE to see a picture of the completed recipe!
amysue
Jan 13, 2012
amysue's Review
Vegetable Teriyaki
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.
All
amysue
Jan 13, 2012
amysue's Review
Vegetable Teriyaki
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.
StrongAndRaw
May 01, 2011
I would LOVE to see a picture of the completed recipe!
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