Guest guest Posted March 20, 2005 Report Share Posted March 20, 2005 Thank you, BL >>>This recipe is for a mushroom based " fish " style sauce in the oriental tradition. It is possible to buy vegetarian fish sauce which is " safe " for the GF diet but it requires looking. BL Vegetarian Fish Sauce INGREDIENTS a.. 1 mushroom broth cube b.. 1/2 cup boiling water c.. 2 T brown bean sauce d.. 1 generous T dark unbleached sugar e.. 1 t cornstarch dissolved in 1 t cold water METHOD Dissolve the broth cube in the boiling water. Mix with the brown bean sauce and sugar, and heat to boiling. Add the dissolved cornstarch and stir until thickened. Cool and store in a covered jar in the refrigerator. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 20, 2005 Report Share Posted March 20, 2005 Thanks, I've added it to the recipe. Kim. <shalomaleichemacadem@m...> wrote: > This recipe is for a mushroom based " fish " style sauce in the oriental tradition. It is possible to buy vegetarian fish sauce which is " safe " for the GF diet but it requires looking. > > BL Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 21, 2005 Report Share Posted March 21, 2005 More links to subs: http://www.cyber-kitchen.com/rfcj/SPICESandCONDIMENTS/ KC_Vegetarian_Nuoc_Mam_-_pareve.html http://www.geocities.com/emaildaneng/veggiefishsauce.html http://www.fatfree.com/recipes/condiments/fish-sauce-substitute As always, you'd need to make sure all the sub-ingredients are wheat-free. I just skip most Asian food. I try to stick with cuisines that are naturally wheat and soy free. ygg Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 21, 2005 Report Share Posted March 21, 2005 There's a nice Asian buffet restaurant in my town.They do vegan gluten free if you ask.They show you round the kitchen and you can speak to the chef.They do very small batches of things so they keep kitchenware just for gluten free etc and only use oil for specific purposes. Basically you get a large platter with a selection of interesting things to eat.They do fresh fruit for pudding and vegan gluten free soup to start as well so it all ends happily for my tummy! Mikey ;-) Ps - i'm really hungry after writing this - I think I'll give them a phone! xxxxx , eye of newt <cowpuppies@e...> wrote: > More links to subs: > http://www.cyber-kitchen.com/rfcj/SPICESandCONDIMENTS/ > KC_Vegetarian_Nuoc_Mam_-_pareve.html > > http://www.geocities.com/emaildaneng/veggiefishsauce.html > > http://www.fatfree.com/recipes/condiments/fish-sauce-substitute > > As always, you'd need to make sure all the sub-ingredients are > wheat-free. > > I just skip most Asian food. I try to stick with cuisines that are > naturally wheat and soy free. > > ygg Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 21, 2005 Report Share Posted March 21, 2005 On Mar 21, 2005, at 1:18 PM, Mikey wrote: > > > > There's a nice Asian buffet restaurant in my town.They do vegan > gluten free if you ask.They show you round the kitchen and you can > speak to the chef.They do very small batches of things so they keep > kitchenware just for gluten free etc and only use oil for specific > purposes. > Basically you get a large platter with a selection of interesting > things to eat.They do fresh fruit for pudding and vegan gluten free > soup to start as well so it all ends happily for my tummy! > Mikey ;-) > The problem is that I'm also deathly allergic to soy. I can make steamed veggies at home. ygg Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 29, 2005 Report Share Posted November 29, 2005 What is dark Chinese soy sauce. I usually use tamari, which I buy in bulk at my local coop . Any common brands that I could relate to? Thanks Kathleen Eureka CA PuterWitch <puterwitch wrote: Here we go, To me you have to sub with something that is " fishy " I grew up with Thai people and Thai food, and this comes close: Vegetarian " Fish " Sauce 1 1/2 cup shredded dried seaweed 4 cups water 3 very large cloves garlic, smashed but not peeled 1 1/2 tbsp. black peppercorns 1/2 cup dark Chinese soy sauce Extra boiling water as needed Place the seaweed in a pot and add 4 cups of water. Bring to a boil, then turn down the heat to keep it bubbling along. Cook for 20 mintes. Add the rest of the ingredients and enough water to make about 6 cups total in the pot. Bring back to a boil, then boil fairly high for at least 1/2 hour. At that point, begin to taste (just a little, though--it's strong). When the stock is reduced by about half, it will be almost too salty, that will mean it is ready. Strain through fine mesh or a coffee filter, then allow to cool. Kathleen M. Pelley Knitters are Real Purls Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 29, 2005 Report Share Posted November 29, 2005 > What is dark Chinese soy sauce. I usually use tamari, which I buy in bulk at my local coop . Tamari is a dark *Japanese* soy sauce. Here are a couple or so websites to help you out: http://en.wikipedia.org/wiki/Soy_sauce http://chinesefood.about.com/library/weekly/aa101698.htm (not a veg site) http://www.cuisinenet.com/glossary/soy.html (not a veg site) Best, Pat Quote Link to comment Share on other sites More sharing options...
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