Baked Tempura Veggies with Dipping Sauces and Quick Pickles - Lakewinds Food Co-op

Name: Baked Tempura Veggies with Dipping Sauces and Quick Pickles - Lakewinds Food Co-op
Ingredients: 3 - 4 cups vegetables, such as sweet potatoes, sweet peppers, mushrooms, green beans, and zucchini, sliced about ¼” thick; ¾ cup white rice flour, plus ¼ cup for coating; ½ teaspoon kosher salt; ¾ cup cold/refrigerated sparkling water, plus more if needed; ½ cup gluten-free panko bread crumbs, plus more if needed; 1 – 2 Tablespoons canola oil or other neutral oil with high smoke point; 3 Tablespoons soy sauce; 4 teaspoons maple syrup, or other sweetener of choice; 1 teaspoon toasted sesame oil; 1 Tablespoon rice vinegar; 1 fresh spring onion (greens only) or chives, thinly sliced; 1 ½ teaspoons mustard powder; 3 Tablespoons mirin; 1 Tablespoon soy sauce; 2 teaspoons toasted sesame oil; 1 teaspoon ume plum vinegar; 2 Tablespoons honey, or sweetener of choice; 1 teaspoon sesame seeds (optional), plus more to taste; 3 – 4 mini cucumbers, thinly sliced into rounds or half moons.; 3 Tablespoons rice vinegar; ¼ cup water; 2 Tablespoons sugar; ½ teaspoon salt; Pinch of red chili flakes (optional)

www.lakewinds.coop

Skip the deep frying and make these baked tempura veggies for a healthier version of this popular Japanese dish, from Lakewinds Food Co-op.

View full recipe on www.lakewinds.coop

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Ingredients

3 - 4 cups vegetables, such as sweet potatoes, sweet peppers, mushrooms, green beans, and zucchini, sliced about ¼” thick
¾ cup white rice flour, plus ¼ cup for coating
½ teaspoon kosher salt
¾ cup cold/refrigerated sparkling water, plus more if needed
½ cup gluten-free panko bread crumbs, plus more if needed
1 – 2 Tablespoons canola oil or other neutral oil with high smoke point
3 Tablespoons soy sauce
4 teaspoons maple syrup, or other sweetener of choice
1 teaspoon toasted sesame oil
1 Tablespoon rice vinegar
1 fresh spring onion (greens only) or chives, thinly sliced
1 ½ teaspoons mustard powder
3 Tablespoons mirin
1 Tablespoon soy sauce
2 teaspoons toasted sesame oil
1 teaspoon ume plum vinegar
2 Tablespoons honey, or sweetener of choice
1 teaspoon sesame seeds (optional), plus more to taste
3 – 4 mini cucumbers, thinly sliced into rounds or half moons.
3 Tablespoons rice vinegar
¼ cup water
2 Tablespoons sugar
½ teaspoon salt
Pinch of red chili flakes (optional)