soy sauce

1.) preheat oven to 350 degrees F. 2.) cook the rice according to package directions. set aside. 3.) Spray frying pan with a bit of cooking spray to coat and start to heat up. begin caramelizing the onions toss in the peppers whenever you feel like it. 4.) once the peppers and onions are about done sprinkle a little bit of raw cane sugar on the veggies add a dash of balsamic vinegar 1/2 cup of veggie broth and sprinkle cumin to your liking. 5.) take pan off of stove and set it aside to cool. 6.) put drained & rinsed black beans in a big bowl and mash ‘em up. 7.) Add a spritz of Braggs liquid aminos (or soy sauce) a bit of fresh parsley and two heaping teaspoons of tomato paste and mix. 8.) Add the veggie mixture from the frying pan to the beans then add the rice to the beans and veggies and mix. 9.) add Nutritional yeast 2 heaping tablespoons of ground flaxseed and mix. 10.) add about 1.5 cups of rolled oats SLOWLY. add it little by little making sure there isn't too dry! add a few dashed all purpose seasoning. 11.) form a loaf into an oiled pan spread ketchup over the top of the loaf. 12.) Place in heated oven Cook for 20 minutes. 13.) Crank up the heat to 450 and pull out the loaf when the tomato paste looks like it’s a little crispy (5 minutes should be perfect).

Easiest way to make this is in a Crock Pot: Mince ginger and garlic then add all ingredients to the crockpot and cook on Low for 6-8 hours. If the liquid is too watery remove the meat to a covered bowl and turn the heat up to High with the crock pot uncovered for 1/2 hour or so. Return meat to mixture and cover. Very tender and juicy! A whole breast or thigh is too much but 1/2 is too little so this tends to make 6 servings in our house.
Stovetop instructions:
Mince garlic and ginger. Mix everything except chicken in a large pot and bring to a boil. Boil for one full minute then add chicken. Cover pot and reduce heat to a simmer. Turn meat occasionally until meat is slightly tender. Turn up flame at this point. If there is too much liquid remove meat and concentrate until syrupy. Return meat and continue to frequently turn it to prevent burning. Remove pot from heat when meat is very tender and sauce is thick or gone. Serve on brown or fluffy rice. Makes 6 servings.

Individually stir fry all vegetables separately until slight change of colour and texture. Remove from the pan and combine. Cut chicken breast into bite size pieces and stir fry until white opaque texture and colour. Add to the vegetables. Add soya sauce pine nuts and sunflower seeds and toss all together in a wok for about 2 minutes. Garnish with chopped cilantro.