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ABOUT ME

Welcome to the Pwildflour vegan blog! My name is Sharon (Benari) Bounik. I am a pastry and culinary chef, I transitioned into veganism in 2017. My goal is to recreate my favorite recipes in their healthier vegan form and share my successful experiments. I am the recipe creator and food photographer of Pwildflour.com.
Purple Wildflour

Vegan Dried Fruit Topped Rice and 'Turkey' Slices

by Sharon Benari 0 comments

I just love this recipe!
The dried fruits sauce is such a fun way to drizzle sweetness and flavor onto a side dish of white/ brown rice. 
I actually think that this sauce goes so well with thick slices of my vegan honey mustard glazed turkey pastrami.

Purple Wildflour Vegan Bakery

Let's start:

Prep time: 8 min.
Cooking time: 15 min.
Difficulty: simple Servings: 6 ppl.

 

Tools: Ingredients:
 Instructions:
  1. Heat a wide saucepan with olive oil, add both onions and let them saute for a couple of minutes, covered, until they are soft and fragrant. 
  2. Add the garlic and stir for 1 more minute. Add the carrot cubes and the minced ginger and cook for another 4 minutes.
  3. Pour the water, white wine and teriyaki sauce into the saucepan, add the spices and cook for 10 more minutes covered. 
  4. Take cover off, add the raisins and the dried apricots, cook for 3 more minutes.
  5. Check the taste and fix seasoning.
  6. Roast the almond: Place the almond slices on a  hot, dry and clean saucepan for a couple of minutes while stirring, until the almonds are golden and crispy, Remove from the stovetop quickly.
  7. Add the the roasted almonds to the sauce. (almonds can be added right before serving to insure maximum crispiness)
  8. Serve with your favorite rice or on your tofu turkey instead of gravy or glaze
  9. Enjoy!

Purple Wildflour Vegan Bakery

Have you already tried it?

Go ahead, share your version with me, take a picture and tag @pwildflour

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