This week I read Diet for a Small Planet by France Moore Lappe. It had some compelling arguments for eating less meat and more veggies in my diet. And also had some excellent recipes. Last night I made Mushrooms Marinated in her Korean BBQ Sauce Recipe, sauteed with some carrots and onions, and served over brown rice. I definitely recommend this sauce...even if you wanted to marinate something a little fleshier than mushrooms, as it is quite delicious.
Along with the pic of my dinner, I share the sauce recipe with you. Since I was only trying it out, I used only half of the recipe to marinade a small amount of mushrooms. Next time I mixed some up, I would at least double the batch, as the recipe says it keeps for weeks in the fridge.
Korean BBQ Sauce
1 - 4 tbsp toasted ground sesame seeds (I used only 1 TBSP, because I didn't want it to be too strong)
3 green onions, chopped
4 cloves garlic, minced
1/4 cup soy sauce (I used organic Tamarin, since I had it on hand)
2 tbsp sesame oil (I used only 1.5 tbsp as I find this to be a pretty overwhelming flavor at times)
2 tbsp real maple syrup or honey (I used syrup)
2 -4 tbsp sherry (I used about 2 tbsp rice wine, as it is what I had on hand)
1/8 tsp black pepper
Stir or blend until well mixed. I just threw it all in a cleaned out salsa jar and shook it up. I am storing the rest in the fridge right in the jar.
Marinate slices of tofu in the sauce for several hours, grill and serve with the sauce. I substituted chunks of fresh mushrooms, as I don't love tofu, marinated for several hours, and then sauteed for about 10 minutes with some sliced carrots and onions.
This took about 5 minutes to stir together the sauce, and marinade the mushrooms. That includes chopping and toasting the seeds, as well as cleaning and cutting the mushrooms. It then took me about 10 minutes to make the dinner later, but only because I was using leftover brown rice.
**I also started a NEW SWEATER last night! Stay tuned for more details!!
