Ingredients:
- 1/2 cup rice syrup
- 2 Tbsp. crushed garlic
- 1/2 cup (to taste) soy sauce
- Rice vinegar
Blend (or mix very well) together 1/2 cup of Rice Syrup, 2 TBSP of crushed garlic, 1/2 cup (to taste) soysauce, and a dash of rice vinegar and you’ve got a simple teriyaki sauce (adjust quantities to taste). Just mix together cold, or if you have the time, throw it all in a little pot and bring it to a boil. This heating process merges the flavors together very nicely, leaving you with a smooth flavorful sauce (great for tempeh, tofu or vegetable dishes too!).
Someone who had been introduced to tempeh in California in the 1980s, found that the net protein utilization factor in tempeh was highest among vegan proteins so in the late 1980s started cooking and eating it every day
E found the other brands of tempeh which were made of single culture ( Rhizopus Oligosporus) somewhat harder to digest unless scored on both side with knife cuts to tenderize each brick but when a local macrobiotic restaurant started serving the double (Rhizopus Oligosporus and Rhyzopus Oryzae) culture tempeh produced by this great vegan foods company it was a revelation and E started buying it from that business until E found Rhapsody’s website and it has been a good match ever since!
E found that eating to much semi-complex sugared foods to be detrimental to h health and discovered that adding just a half teaspoon of Lundberg’s organic brown rice syrup to a marination to be sufficient to lightly sweeten it when mixed with onion granules, tumeric, ginger, cumin, coriander, shoyu and either brown rice- or apple cider vinegar!