Oreos? Totally out. Kevin was SO SAD.
The one casualty of the new soy and corn free diet is Asian food. It's pretty hard to make Asian dishes without soy sauce-what about stir fries, sauces, and more? They all have soy! We struggled a little and I read a LOT of labels, but couldn't find anything. There is soy free soy sauce out there somewhere, I've been told, but in all my searching I haven't found it. Many people have suggested Bragg's Liquid Aminos to us, but what they don't realize is Bragg's is made with non GMO soy. So it is good if you are avoiding GMO food, but it's still made of soy.
|No soy for you! I still have some in the house, but only John and I eat it. (photo by Creative Tools)|
I can't wait to try it in other uses and see how it turns out.
1 cup beef stock (low sodium)
2 tbsp balsamic vinegar
2 tsp cider vinegar
1 tbsp plus 1 tsp cooking molasses
pinch of each pepper, garlic powder, ground ginger to taste
salt to taste
Mix the beef stock, balsamic vinegar, cider vinegar, and molasses together in a small saucepan and bring it to a simmer. Turn the heat down and continue to simmer it until the mixture is reduced to 2/3 of a cup. Stir in the pinches of pepper, garlic powder, ginger, and salt.
Cool and store in a jar with a tightly sealed lid. The sauce will keep in the fridge for about 10 days.
Makes 2/3 cup
Adapted from the Times Colonist by Eric Akis