Sesame-Shiitake Rice Noodles

1/4 cup tamari soy sauce
1/2 cup filtered water
1 tbs grapeseed oil (sunflower or safflower is fine, but a variety of oils adds flavor and body)
1/4 tsp toasted sesame oil
1/4 tsp umeboshi vinegar
1/4 turn fresh black pepper
1-2 green onions
1 small zucchini
1/4 lb shiitake mushroom
1 Tbs sunflower or safflower oil
1/2 clove garlic
1/2 of a 14 oz package rice noodles – wider ones if you can find them

First bring a large covered pot of water to a boil. While that is heating, prepare the vegetables. Cut the stem end of the green onion(s) and trim any dried green ends. Slice thinly. Mix the 1/4 cup tamari, 1/2 cup water, 1T grapeseed oil, 1/2 tsp sesame oil, 1 tsp umeboshi vinegar and fresh ground black pepper and add the sliced green onion. Set aside.

Using your finger gently pry the stem of the mushroom away from the flesh. Trim soiled ends and save for stock. Gently rub the mushrooms over with a paper towel. Slice into 1/4 inch slices. Set aside.

Rinse zucchini and pat dry with a clean towel. Trim both ends with a sharp knife. Cut each zucchini in half lengthwise and cut these halves lengthwise again into 2 or 3 long slices, about a ½ inch wide. Slice these crosswise into 2 inch pieces. Set aside.

Peel garlic and dice, then mince very finely. Heat saute pan to medium-high and add 2 tbs sunflower or safflower oil, then add the minced garlic and stir constantly to avoid it burning and to ensure even cooking. It should be sizzling. Fairly quickly it should turn a golden brown. Add the zucchini and toss and stir for a minute or so. Zucchini should have a little browning. Add shiitakes all at once and stir to coat everything evenly with oil. Turn heat down a little (it should still be sizzling). Let this cook for a few minutes, stirring regularly. Look for the oil to begin seeping out of the mushrooms after 3-5 minutes. When this happens add the tamari soy sauce mixture. Turn off heat, stir thoroughly and set aside.

If you are still preparing the vegetables when the pot of water begins to boil, turn heat to low and keep lid on the pot until all vegetables are prepped. You can, however, begin cooking the rice noodles while the vegetables are cooking. Turn heat under the pot of water to high and cover until the water is boiling furiously. With noodles ready in one hand, take lid off using a hot pad. Drop the noodles into the boiling water and TURN HEAT OFF. Stir noodles with a large, preferably wooden fork, and let sit uncovered for about 7 minutes. Taste the noodle. It should be firm but not crunchy. If after checking, it’s a little crunchy, keep checking every 30 seconds or so, stirring the noodles a little between tastes. It shouldn’t take more than 8 minutes or so. When they’re ready, drain the noodles. Toss them a little under cold running water. This prevents the noodles sticking. When the shiitake-zucchini mix is done, add the noodles. Stir or toss to mix the vegetables, mushrooms and juices. Top with toasted sesame seeds or cashews.

•    Noodles can be prepared ahead of time and kept refrigerated. Prepare them as above and after running them under water, toss them in a little sunflower oil. You will also need to heat them for a couple or three minutes with the shiitake mixture. Add an extra ½ cup of water to the tamari mixture in this case.
•    If you like the noodles saucier, double the amounts of tamari and water in the mixture.
•    In the winter, try adding ¼ tsp of grated ginger to the tamari mix.
•    Cilantro is another great option. Finely chop it and add to the tamari mixture.

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1 clove garlic, minced
½ cup diced onion
1 Tbs. sunflower oil
1  carrot (6 or 7 inches), diced
1 ½ cups diced tomatoes
2-4 tsp. salt
1/8 tsp. black pepper
1 Tbs. sorghum
1 Tbs. brown rice syrup
1 Tbs. apple cider vinegar
1 Tbs. balsamic Vvinegar
1 tsp. paprika
2 packages tempeh, diced

Sauté minced garlic, diced onion in sunflower oil for 5 minutes over medium heat.

Carefully add 1 ½ c. canned, diced tomatoes and carrot to pan with onion and garlic & stir well.

Add salt, black pepper, sorghum, brown rice syrup, apple cider vinegar.

Stir well and simmer for 10 min.

Transfer to food processor or blender and add ½ c. water. Blend until smooth.

Bake tempeh in generous sauce for 30 minutes. Cover at least first 15 minutes, then uncover if you like a thicker sauce. This intensifies the flavors too.

Check the salt level before serving.