FOOD fit for a Rockstar

Deena Kamm's recipe book and always evolving food philosophy

Healthy lesson #30 – Soy Sauce is evil, but Ginger Teriyaki Temphe is a superhero!

October1

Back in 2008 when my husband and I quit eating things like meat, sugar, soy sauce, and chemicals we lost one of our favorite and unhealthy dishes… Chinese Teriyaki Chicken.  Boo Hoo.  My husband has been complaining about that one dish ever since saying he misses it more than anything else (only because we still occasionally eat pizza)

Tonight I got somewhat of a wild hair up the old proverbial butt and decided to make a vegan, healthy-ish, version of it for him.  To my surprise it was super easy and delicious.  I have no idea why I waited almost 4 years to make it this way??  But then – many things about food and pre-programming don’t make sense.  I just assumed I couldn’t do it so that was that.  Well… them days are gone.  here’s how it went down.

Here is a great article about the differences between Soy Sauce, Tamari, and Shoyu.  But in a nut shell, Soy Sauce is like the Velveeta of cheese, where as Tamari and Shoyu are like artisan $40/lb cheese.  Well, something like that.

1 package of Temphe
marinade in teriyaki sauce as follows:
1 cup Shoyu or Tamari (please don’t use soy sauce!! Gross!  Disgusting!  Bad for YOU!!!  Yuk.)
1/2 cup sesame oil
1/2 cup of coconut Sugar (my new favorite thing to put in everything)
1 tablespoon fresh grated ginger
1 teaspoon Garlic powder

Cut up Temphe into bite size chunks. Mix all marinade ingredients together adding more of whatever you like to taste (and smell) let sit in bowl marinading while you prep everything else for your meal (whatever that is) stirring occasionally to keep everything well coated. about 10 minutes before you are ready to plate and serve dinner, throw all the Temphe and marinade into either an iron skillet or saute pan. It’s going to get sticky and make a mess, so iron skillet is my first healthy choice. (We never non stick – that’s another post. They are super dangerous. Throw yours out!!) Using tongs, try to make sure all the Temphe is spread evenly throughout the pan and nothing is piled up. Cook over Medium-high heat for about 4 minutes then stir around to brown and caramelize more sides. You won’t be able to get all the sides cooked evenly – it’s just too much work and you won’t have the time, so relax and do the best you can. Cook until they look sticky, caramelized and brown. Then serve and wait for the praising to be sung! 

Lordy Lordy – these are delicious bites of what taste like VERY naughty food, yet they are reasonably good for you. No large amount of Teriyaki sauce is going to be GOOD for you, but in moderation this alternative IS a much healthier version and works well with the Temphe making it EXTREMELY healthier for you thanks to the lack of animal proteins and the added fermentation from the Temphe. (Happy stomachs = happy brains = happy you.)

Enjoy!

D-

Husband Rating 5 star:gold-stargold-stargold-stargold-stargold-star “I could eat this dish every night of the week for the rest of my life and never get sick of it… and I will!”
Kid Rating 5 smiley faces “Yum! I love temphe!” (for the record: he doesn’t “love” temphe)

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