Metamorphosis

Sweet and Spicy - Teriyaki Not Fried Rice

Really good the first day, even better the second day. And there is still more left!

The "rice" is 2 peeled and chopped jicamas, pulsed in the food processor with a handful each of macadamias and cashews. The veggies are everything I had in the fridge that seemed suitable for putting in Fried Rice; celery and carrots sliced thin on a slant, chopped red pepper, broccoli, sugar snap peas, baby bok choy, white onion, and red onion. The veggies were marinated in teriyaki sauce for about an hour, then combined with the jicama "rice" and sesame seeds, both unhulled sesame and black sesame. It made a massive bowlful, probably about a gallon. I going to save enough for one more dinner and give away the rest. Tomorrow will be the third day in a row I've had it for dinner (poor me).

The first night it was good, though the onion was a bit overpowering. After sitting in the fridge for 24 hours the teriyaki flavor had taken over and softened the onion flavor. Next time I might cut back or leave out the onion.


Sweet and Spicy Teriyaki Sauce

1/2 cup wheat-free tamari (could sub nama shoyu or coconut aminos)
1/2 cup coconut nectar (from Coconut Secret; could sub with honey and/or agave)
1 large or 2 regular size clove(s) of garlic
chunk of gingerroot equal in size to the garlic
1/2 cup sesame oil (could sub all or part with olive oil)
1 Tablespoon white sesame seeds
1 teaspoon red pepper flakes

Blend until smooth. Add another 2 Tablespoons sesame seeds another teaspoon of red pepper flakes. Shake well.

Other things that could be added: mung bean sprouts, mushrooms, snow peas, young coconut noodles, kelp noodles, and cilantro, parsley, or basil. A little chopped green onion sprinkled on top right before serving would be a nice touch.