Re: Soy sauce substitute OT

[Guest guest]

When I first found out I was allergic to soy, I made a soy sauce substitute by just mixing a little molasses with sea salt and just a bit of water. It has very much the same flavor, without all of the artificial salts, and works great as a dipping sauce. From: Cat Lady <busresponsible@...>Subject: Soy sauce substitute OTundisclosed-recipients@...Date: Wednesday, August 3, 2011, 7:53 PM

Soy Sauce Substitute

No, it's not real soy sauce. But I think you might be surprised how little you'll notice the difference

From the 300 mg or more per tablespoon stuff. This was sent to me by a reader of the newsletter, who

Said it came from a better homes and gardens low sodium cookbook. Ironically, that must be the only

Book they ever published that I don't have. I usually make a double or triple batch. It keeps well in the

Refrigerator, and a half a cup never seems to go very far.

2 T Sodium Free Beef Bouillon (vegetarian substitute)2 t Red Wine Vinegar1 t Molasses1/8 t Ground GingerDs Black PepperDs Garlic Powder3/4 c Water

In small sauce pan, combine and boil gently uncovered about 5 minutes or til mixture is reduced to 1/2

Cup. Store in refrigerator. Stir before using.

Yield: 8 Servings

Sodium Category: SodiumFree

For those recipes calling for soy sauce, including seitan, I would use this

[Guest guest]

Good idea, I would probably do dark agave here instead of molasses because of blood sugar unless there is a better solution? I have to find substitutes all the time because of the monster blood sugar.lol

-- Soy sauce substitute OTundisclosed-recipients@...Date: Wednesday, August 3, 2011, 7:53 PM

Soy Sauce Substitute

No, it's not real soy sauce. But I think you might be surprised how little you'll notice the difference

From the 300 mg or more per tablespoon stuff. This was sent to me by a reader of the newsletter, who

Said it came from a better homes and gardens low sodium cookbook. Ironically, that must be the only

Book they ever published that I don't have. I usually make a double or triple batch. It keeps well in the

Refrigerator, and a half a cup never seems to go very far.

2 T Sodium Free Beef Bouillon (vegetarian substitute)2 t Red Wine Vinegar1 t Molasses1/8 t Ground GingerDs Black PepperDs Garlic Powder3/4 c Water

In small sauce pan, combine and boil gently uncovered about 5 minutes or til mixture is reduced to 1/2

Cup. Store in refrigerator. Stir before using.

Yield: 8 Servings

Sodium Category: SodiumFree

For those recipes calling for soy sauce, including seitan, I would use this

[Guest guest]

I have done it with agave too=works and tastes fine, but molasses just makes it look a bit more authentic. I have since given up molasses, but it sure tasted similar to soy when I was weaning myself from "familiar" foods.

From: Cat Lady <busresponsible@...>Subject: Soy sauce substitute OTundisclosed-recipients@...Date: Wednesday, August 3, 2011, 7:53 PM

Soy Sauce Substitute

No, it's not real soy sauce. But I think you might be surprised how little you'll notice the difference

From the 300 mg or more per tablespoon stuff. This was sent to me by a reader of the newsletter, who

Said it came from a better homes and gardens low sodium cookbook. Ironically, that must be the only

Book they ever published that I don't have. I usually make a double or triple batch. It keeps well in the

Refrigerator, and a half a cup never seems to go very far.

2 T Sodium Free Beef Bouillon (vegetarian substitute)2 t Red Wine Vinegar1 t Molasses1/8 t Ground GingerDs Black PepperDs Garlic Powder3/4 c Water

In small sauce pan, combine and boil gently uncovered about 5 minutes or til mixture is reduced to 1/2

Cup. Store in refrigerator. Stir before using.

Yield: 8 Servings

Sodium Category: SodiumFree

For those recipes calling for soy sauce, including seitan, I would use this

[Guest guest]

Will do the dark agave then as a substitute

-- Soy sauce substitute OTundisclosed-recipients@...Date: Wednesday, August 3, 2011, 7:53 PM

Soy Sauce Substitute

No, it's not real soy sauce. But I think you might be surprised how little you'll notice the difference

From the 300 mg or more per tablespoon stuff. This was sent to me by a reader of the newsletter, who

Said it came from a better homes and gardens low sodium cookbook. Ironically, that must be the only

Book they ever published that I don't have. I usually make a double or triple batch. It keeps well in the

Refrigerator, and a half a cup never seems to go very far.

2 T Sodium Free Beef Bouillon (vegetarian substitute)2 t Red Wine Vinegar1 t Molasses1/8 t Ground GingerDs Black PepperDs Garlic Powder3/4 c Water

In small sauce pan, combine and boil gently uncovered about 5 minutes or til mixture is reduced to 1/2

Cup. Store in refrigerator. Stir before using.

Yield: 8 Servings

Sodium Category: SodiumFree

For those recipes calling for soy sauce, including seitan, I would use this