Ingredients
- Dipping Sauce
- Half a garlic – finely chopped (you can use the whole clove if you enjoy a garlic flavour)
1 can tomato paste
1/3 cup of pineapple juice
1/4 cup of soy sauce (low sodium)
1 Tbsp of olive oil
1/2 cup of apple cider vinegar
1 teaspoon of ginger
2 teaspoons of tapioca flour
10 drops of SugarFree Natura Stevia (you can add more depending on taste – you can decide as you make it)
Preparation
- Combine tomato paste, pineapple sauce. soy sauce, apple cider vinegar, olive oil and blend well
In a sauce pan heat and brown the garlic
Add the tomato mixture
Add ginger
Add tapioca
Add Natura Stevia
Mix well and allow to bubble
Reduce heat
Let it thicken and then remove from heat - Tempura vegetables: Bite size cauliflower florets
Variety of Patty Pans
Steamed until just cooked - Tempura batter ingredients:
- 1 cup of gluten free all purpose flour
1 tsp of salt
3/4 cup of soda water
1 portion egg replacer equivalent to 1 egg (you can use 1 egg if you prefer) - Directions: Combine all ingredients in a mixing bowl
Let it stand
Add slightly cooled steamed vegetables
Coat well
Heat oil and test when oil is hot enough by dropping some batter in the oil
When is sizzles and rises to the top the oil is ready
Immerse well coated vegetables in oil and fry until golden and brown around the edges
Remove and place on paper towel to remove excess oil - Stir fry ingredients:1 packet of raw cashew nuts
3 heads of Bok Choy
4 small peppers cut into bite size chunks
1 small packet of thin string beans
2 Tbsp sesame seeds
Olive oil for frying
1 Freshly squeezed lime
Dried coriander herb for flavour
1 Tbsp freshly chopped ginger
1 Tbsp of dried chilli - Directions: Combine all ingredients in wok or frying pan and cook until vegetables are just cooked but still crisp Serve tempura alongside stir fry and dipping sweet & sour sauce
