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.
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.