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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
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)
12 6-inch skewers
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.
Surfergirl38's ThoughtsBy surfergirl38
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