PROTEINS

Sesame Ginger Goji Crunch Glaze

low carb vegan recipe

2 tbsp tamari or soy sauce (low-sodium)
1 tbsp sesame oil
1 tbsp rice vinegar
1 tbsp strained minced ginger
½ tbsp strained minced garlic
1–2 tsp of stevia or monk fruit (optional, to taste)
Dried goji berries and sunflower seeds, for garnish

Variation: you can garnish with sesame seeds, of course, for a more traditional approach

Makes 4–6 servings.

Minced ginger and garlic can be watery so give them a squeeze — using your fist will do, though hopefully not just after blowing your nose — just squeeze the water out of it hard, that’ll do.

Thoroughly whisk together in a mixing bowl the tamari or soy sauce, sesame oil, rice vinegar, ginger and garlic. Sweeten with the monk fruit or stevia if desired (I say go for it).

You can add water to thin the glaze — if you need to thicken it, then something has gone terribly wrong — maybe you didn’t squeeze the minced garlic and ginger hard enough? Via the whisk stick, get the mixture to a nice smooth and even consistency with your whisking.

Brush or pour onto your protein and garnish with the dried goji fruit and sunflower seeds — my wild radical version — or stick closer to tradition by garnishing with sesame seeds.

This glaze goes well either with the baked seitan or tofu.