Yesterday and Today I Made:
HORCHATA and UDON STIR-FRY WITH TERIYAKI SAUCE for LUNCH.
Horchata recipe from Vegan Yum Yum by Lauren Ulm.
A refreshing drink made with ground up rice (I used brown rice), whole peeled almonds, cinnamon stick, lime zest, water and sugar.
The rice and the almonds need to soak overnight in water then strained and mixed with more water and sugar or agave.
Serve over ice!
And for lunch I made Udon Stir-Fry with Teriyaki sauce.
I boiled dry udon noodles until al dente.
*While waiting for the water to boil, I made a simple teriyaki sauce using tamari, water,freshly grated ginger, minced garlic and thickened with a cornstarch slury.
Then I stir-fried thinly sliced carrots, snow peas, red onion, and zucchini until lightly browned.
Added the noodles and sauce and mixed until everything was combined and heated thru.
For some heat, I added Sriracha hot sauce and black sesame seeds.