adapted from veganyumyum.com

1 liter vegetable oil, for frying
1 stalk broccoli, florets only
2 carrots, sliced on the bias, 1/4 inch thick
1 cup mushrooms, your favorite
1 cup green beans
(Feel free to use any vegetables you like!)

Tempura Batter:
1 cup cold water (very cold!)
1 cup flour
2 pinches salt
1/4 teas. baking powder
1 TB. Egg Replacer Powder mixed with 3 TB. Water
1/4 cup extra water, if needed, for thinning

Tentsuyu Dipping Sauce:
1/4 cup vegetable stock
1 TB. sugar
1/4 cup low sodium Tamari
1 TB. rice vinegar
1/4 cup water

Heat all the sauce ingredients in a small pan until the sugar is dissolved. Set aside to cool.

Chop your vegetables, making sure harder vegetables like carrots are no more than 1/4  thick if frying raw. Blanch vegetables like squash or sweet potatoes, if using.

Heat your oil to 350º F. A little bit of batter dropped into the oil should float to the surface immediately, and little bits of batter should explode off the veggies when frying.

Dip your vegetables in the batter. Drop an assortment of battered vegetables into the oil, being careful not to overcrowd. You may need to turn up the temperature of the oil, because the vegetables will cool it.

Fry for 40 seconds to 1 minute until very crispy and light. Drain on a paper towel for a few seconds. Serve immediately with dipping sauce and/or salt and pepper.



4 ounces 1/4- to 1/3- inch-thick slices pancetta5 1/2 cups 1-inch broccoli florets
1 bag Rossi Pasta Classic Fettucini
1/4 cup (1/2 stick) butter, melted
1/4 cup olive oil
1 TB. finely grated lemon peel
2 teas. fresh lemon juice
2 teas. fresh thyme leaves
1/2 cup freshly grated Parmesan cheese

Sauté pancetta in heavy medium skillet over medium-high heat until almost crisp and brown. Transfer to paper towels. Cook broccoli in large pot of boiling salted water until crisp-tender but still bright green, about 3 minutes. Using slotted spoon, transfer broccoli to medium bowl. Add pasta to same boiling water; cook until tender, stirring occasionally. Drain pasta; return to same pot. Add next 5 ingredients. Toss over low heat to coat. Add pancetta, broccoli, and cheese; toss to blend. Season pasta with pepper.



1 1/2 lbs. (about 1 large bunch) broccoli, stalks trimmed to 2 inches below crowns
3 TB. olive oil
1 cup grated Asiago cheese
1 cup Soy Vay Veri Veri Teriyaki
2 cups rice, cooked

Heat 1 TB. vegetable oil in skillet or wok. Sauté chicken until done, approximately 5 minutes. Heat remaining TB. of oil in skillet and sauté vegetables, approximately 5-7 minutes. Add 1 cup Soy Vay Veri Veri Teriyaki. Toss to coat and serve over rice.