Guest guest Posted January 23, 2006 Report Share Posted January 23, 2006 This sounds really good. Thanks for sharing the recipe you use for inspiration. Do you avoid sodium due to health concerns? ~ pt ~ Love is drawn to love. ~ Welsh proverb ~~~*~~~*~~~> , " cronzen " <truepatriot@m...> wrote: > > Well, I think I threw it together based on the inspiration of several recipes. > Part of the purpose of making my own sauces is to avoid the sodium content of > soy sauce, etc., so I would have left that out, using extra hots in its place. > Here is one of the recipes from whence it was cobbled: > > Peanut Dipping Sauce, Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking > 3 Tb chunky peanut butter > 1 tsp minced fresh ginger > 1-2 cloves garlic, minced > 2 scallions, minced > 1/3 cup vegetable stock > 3 Tb soy sauce or tamari > 2 Tb rice vinegar > 2-3 tsp honey or sugar > 3 Tb minced fresh cilantro > 1 tsp Thai or other hot sauce > > combine all ingredients in mixing bowl and whish until smooth > correct seasoning to taste (aiming for little sweet, sour, and > [ahem] salty) > > > Enjoy! > -Erin Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 24, 2006 Report Share Posted January 24, 2006 Yes, I avoid sodium for health reasons. Linda, re: the cocoa you tried in place of ginger (1 Tb for 2 cups of sauce), was that this sauce? Also, I mentioned curry powder might work as an alternative to ginger in some recipes. You'll have to read the ingredients though. Although the one I checked quickly yesterday did not have ginger, another brand I have did. -Erin , " ~ PT ~ " <patchouli_troll> wrote: > > This sounds really good. Thanks for sharing the recipe > you use for inspiration. > Do you avoid sodium due to health concerns? > > ~ pt ~ > > Love is drawn to love. > ~ Welsh proverb > ~~~*~~~*~~~> > , " cronzen " <truepatriot@m...> > wrote: > > > > Well, I think I threw it together based on the inspiration of several recipes. > > Part of the purpose of making my own sauces is to avoid the sodium content > of > > soy sauce, etc., so I would have left that out, using extra hots in its place. > > Here is one of the recipes from whence it was cobbled: > > > > Peanut Dipping Sauce, Steven Raichlen's High-Flavor Low-Fat Vegetarian > Cooking > > 3 Tb chunky peanut butter > > 1 tsp minced fresh ginger > > 1-2 cloves garlic, minced > > 2 scallions, minced > > 1/3 cup vegetable stock > > 3 Tb soy sauce or tamari > > 2 Tb rice vinegar > > 2-3 tsp honey or sugar > > 3 Tb minced fresh cilantro > > 1 tsp Thai or other hot sauce > > > > combine all ingredients in mixing bowl and whish until smooth > > correct seasoning to taste (aiming for little sweet, sour, and > > [ahem] salty) > > > > > > Enjoy! > > -Erin > Quote Link to comment Share on other sites More sharing options...
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