This will be my final review using Truly Organic Foods products (for now). I have loved all the products I’ve tried! Here are the previous posts I’ve done in the last few weeks using their products:
- Faux-Turkey Veggie Coconut Wraps with Vegan Honey Mustard & Sun-dried Tomatoes
- Vegan Turkey Veggie Cucumberwich
- Black Rice (Samosa Recipe included)
- Vegan Chocolate Review
This vegan teriyaki stir fry turned out delicious! The noodles I used were very fast to make and held together wonderfully!
Coconut Marinade (Soy Sauce substitute):
- Fermented (the enzymes aid digestion)
- Soy Free
- 17 Amino Acids (14 times the amount that soy has)
- Source of B Vitamins, Minerals and Vitamin C
- 85% Less Sodium than traditional soy sauces
- Ingredients: Coconut nectar syrup, pure coconut sap water, natural unrefined sea salt, garlic extract
- Use in dressings, marinades, sauces, sushi and anywhere else you might use things like soy sauce.
- Fermented (helps to restore probiotics in your body)
- Gluten Free (some miso pastes are made with barley)
- Made from Soybeans, water, sea salt and koji (cooked rice and/or soy beans that have been inoculated with a fermentation culture)
Some other things I thought were interesting about miso (found on Truly Organic Foods):
- People with soy allergies may not have an issue with miso as they do with other soy products due to the fermentation process which deactivates the phylates that are found in non-fermented soy.
- Even though Miso is high in sodium, it does not appear to affect our cardiovascular system in the same way that processed salt does.
- Gluten Free
- High in protein, fiber and iron
- Sodium, sugar and preservative free
- Can be eaten raw (soak for 4-6 hours)
- El Dente (will not get mushy)
Organic Black Bean Spaghetti: organic black beans, water
Organic Mung Bean Fettuccine: organic mung beans, organic edamame beans, water
MISO SOUP RECIPE:
- 2 cups vegetable broth
- 1 - 1½ tbs miso paste
- green onion green parts chopped into small pieces
- firm tofu, excess water squeezed out and chopped into tiny squares
- cooked mungbean fettucine noodles (or soba noodles, yam noodles, buckwheat noodles...)
- soaked wakame seaweed, chopped
- Dissolve the miso paste in the vegetable broth. Start with less miso and add to taste. Add in the green onion, tofu, noodles and seaweed. I didn't add measurements for those since you can add however much you'd like. 🙂
- ¼ cup coconut marinade (or liquid aminos / low-sodium soy sauce)
- ¼ cup water
- 2 tablespoons xylitol
- 1" piece minced fresh ginger
- 1 garlic clove, minced
- 1 tablespoon cornstarch dissolved in ¼ cup water
- Add all ingredients except the last one and heat in a pot on medium-low for a minute or two. Add in the cornstarch and water mixture and continue heating while stirring until the sauce thickens. Remove from heat and set aside.
Vegetable Noodle Teriyaki Stir Fry Recipe:
- Mushrooms, sliced
- Snow Peas, ends chopped
- Carrot, sliced into thin pieces
- Bell Pepper, sliced into thin strips
- Sesame Oil / Extra Virgin Olive Oil
- cooked Mungbean Fettucine Noodles (or soba noodles, yam noodles, buckwheat noodles...)
- half to all of the teriyaki sauce (recipe above)
- I prepared the noodles and teriyaki sauce before I started the stir fry. The noodles only took 7 minutes to cook, and the sauce is very quick too. You can prepare the veggies simultaneously.
- Get out a non-stick skillet and add in the mushrooms, snow peas, carrot and bell pepper. Saute for a few minutes, or until tender and add in the cooked noodles, along with the teriyaki sauce. Stir to combine and then remove from heat.