Whether you've run out of soy sauce or avoid it for health reasons,
this homemade sauce is the perfect soy sauce substitute. It's quick and easy to
make and gives you that familiar taste you're looking for.
Recipe type: Condiment
Serves: 1 cup
Ingredients
4 teaspoons balsamic vinegar
2 teaspoons unsulphured molasses
¼ teaspoon ground ginger
1 pinch white pepper
1 pinch garlic powder
1½ cups organic beef broth or chicken broth
salt, to taste (if needed)
Instructions
1. In a saucepan over medium heat, stir together all of the
ingredients, except salt. Bring to a boil. Continue to boil gently until liquid
is reduced to about 1 cup, for about 15 minutes.
2. Taste sauce and season as needed with sea salt, until desired
saltiness is reached.
3. Store the sauce tightly covered, in the refrigerator for up to one
week. Shake before using.
Notes
Use as a substitute for Soy Sauce or Worcestershire Sauce. This sauce
also makes a great "stir-fry" sauce when thickened with a little
arrowroot or corn starch.
Shaved Asparagus & White Bean Salad
INGREDIENTS:
• 2 bunches fresh asparagus (about 1 lb each)
• 1 tbsp olive oil
• 1 medium red onion, thinly sliced
• 3 1/2 cups cooked cannellini beans or 2 15-oz BPA-free cans
cannellini beans, drained and rinsed well
• 2 tbsp fresh orange juice
• 2 tbsp fresh lemon juice
• 1 tbsp champagne vinegar
• 1/2 cup chopped unsalted walnuts (2 oz), lightly toasted
• 1/2 cup shaved Pecorino Romano or Parmesan cheese (2 oz)
• 1/4 cup slivered basil
• Sea salt and fresh ground black pepper, to taste
INSTRUCTIONS:
1. Hold each spear of asparagus
by its thick stem and lay it down on a cutting board. Using a vegetable peeler,
shave asparagus into long ribbons. Place ribbons in a large bowl and discard
remaining stems. (NOTE: You should be left with about 1 lb shaved asparagus.)
Drizzle oil over asparagus and toss to coat.
2. Add onion, beans, orange and
lemon juices, and vinegar. Toss to combine.
3. Fold in walnuts, cheese and
basil. Season with salt and pepper. This salad can be served immediately or
prepared in advance; chill, covered, for 4 to 6 hours in refrigerator.
Nutrients per 3/4-cup serving: Calories: 171, Total Fat: 8 g, Sat. Fat:
2 g, Monounsaturated Fat: 2 g,Polyunsaturated Fat: 3 g, Carbs: 17 g, Fiber: 6
g, Protein: 9 g, Sugars: 3 g, Sodium: 137 mg, Cholesterol: 6 mg
TIP:
Toast your walnuts in a dry skillet on medium-low heat until lightly
browned and fragrant. And, to easily shave cheese, use a vegetable peeler.
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