For the dressing, I've replaced fish sauce with Braggs
liquid aminos like this but feel free to use coconut aminos or soya sauce or tamari.
Not exact matches
2 cans of beans (black beans, pinto, kidney, or any others that you
like) 1 onion, diced 1 large bunch of greens (I used collards, but kale would also work) 1 tsp onion powder 2 tsp Braggs
liquid amino acids
The only thing I did differently was added a few heavy - handed splashes of Bragg's
liquid aminos (just
like soy sauce).
Taste and see if you'd
like to add a splash of soy sauce or
liquid aminos, or your favorite hot seasoning.
The winner of The Homemade Vegan Pantry is Mary B. who
likes aminos and
liquid smoke.
I'm thinking about sautéing some kale, adding it to the spinach with a squirt of
Liquid Aminos and see what that taste
like.
When I'm feeling nostalgic I
like to spritz Bragg's
liquid aminos on the popcorn then sprinkle with nutritional yeast.
Liquid Aminos are produced through a chemical process rather than a natural one,
like fermentation (how soy sauce and tamari are made).
Liquid creatine is created by suspending a form of creatine — usually monohydrate — in a solution
like water and the
amino acid glycine.
-- nutritional yeast (read here about the best brand to get — you don't want fortified)--
liquid aminos (this is a soy sauce substitute)-- garlic powder — cumin — no - salt seasoning (yes, I use the one from Costco — you can find a link to it here)-- parsley, dill, thyme — these are all good for roasting veggies and some dressing recipes — ground ginger, curry powder, coriander — these are nice in Asian - inspired dishes
like un-fried rice and lentil stew
Stick to natural alternatives
like Braggs
Liquid Aminos, derived from soybeans or lemon with a touch of olive oil.