BASICS, BREAKFASTS, DESSERTS, SALADS, SOUPS, TRENDING

Chinese Brown Sauce

DOUBLE OR TRIPLE this sauce and keep some on hand for last-minute stir-fried vegetables.

MAKES ¾ CUP

⅓ cup low-sodium soy sauce

⅓ cup Vegetable Stock or low-sodium vegetable broth

¼ cup date molasses or brown rice syrup

2 teaspoons grated ginger

2 cloves garlic, peeled and minced

2 teaspoons arrowroot powder

Combine all ingredients in a medium saucepan and cook over medium heat until thickened, about 5 minutes. Store refrigerated in an airtight container for up to 1 week.

source: cancerfightersthrive.com

Barbecue Sauce

Serve as a dipping sauce or poured over whole grains or legumes.
MAKES 2 CUPS

One 6-ounce can tomato paste

½ cup pineapple juice

¼ cup 100% pure maple syrup

3 tablespoons low-sodium soy sauce, or Bragg Liquid Aminos

2 tablespoons apple cider vinegar

2 tablespoons stone-ground mustard

1 tablespoon minced ginger

1 to 2 cloves garlic, peeled and minced

½ teaspoon ground chipotle powder

½ teaspoon paprika or smoked paprika

½ teaspoon freshly ground black pepper

¼ teaspoon onion powder

¼ teaspoon cayenne pepper

1. Combine all ingredients in a blender and blend on high until smooth.

2. Serve immediately or keep in an airtight container in the refrigerator for up to 4 or 5 days.

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