Vegan mayonnaise makes a suitable base for salad and slaw dressings — I like cider vinegar (
rice vinegar if I'm looking for a sweeter flavor), celery salt, and a little orange or pineapple juice (I save what comes in the fruit cans!)
Add more tamari if the curry needs more salt and / or lime juice or brown
rice vinegar if more acidity is needed.
You can also use a regular
rice vinegar if you don't have mirin.
Not exact matches
Third,
if you don't have
rice wine
vinegar on hand, you can use white wine
vinegar, champagne
vinegar, or even plain white
vinegar, though a higher quality
vinegar is ideal.
Ingredients: 1/4 cup
rice vinegar / 2 t sugar (optional) / 1 t soy sauce / 1 t fish sauce / 1/4 t chili garlic sauce or crushed red pepper flakes,
if you like them spicy / sliced vegetables — cucumbers, Japanese or English are best, radishes, baby turnips, onions, carrots.
Hi Haley, I'm actually not sure
if my
rice wine
vinegar has sugar in it, but I can't imagine it would impact the taste terribly
if it did.
You may also swap
rice vinegar for the white wine
vinegar if you prefer.
If you've read some of my other Asian inspired sauces you'll probably notice that I use soy sauce, mirin, and
rice wine
vinegar together a lot.
If there is no apple cider
vinegar on hand, white vin or maybe even
rice wine vin would be just fine.
for the spicy mayo: 1/4 cup of Veganese (or regular mayo) 1/2 teaspoon (or more
if you like) or siracha 1/2 teaspoon of sesame oil a dash of brown
rice vinegar some sesame seeds, or gomacio for garnish
A little sweet from the 1/4 cup + 2 Tablespoons fig jam, warming from 1 Tablespoon chili garlic sauce, tangy from 3-1/2 Tablespoons
rice vinegar, and rounded out by 1 cup chicken broth and 1 Tablespoon gluten - free Tamari or soy sauce (dish will not be GF
if using soy sauce.)
for the noodle bowls: cooked somen noodles, prepared according to package instructions cucumbers, sliced thin green scallions, small chopped kim chi,
if you're fancy make your own, we bought a local fave: Hex 2 - 4 hard boiled eggs, i got fancy and let them hang out in dark soy sauce for extra flavor corn, cut from two cobs drizzle of sesame oil splash of
rice vinegar
Add 3 tablespoons
rice vinegar, 1 Tbsp sesame oil and 1 tsp sugar with a pinch of crushed red pepper flakes (or more
if you want them spicier!).
And
if you have some staples on hand, like
rice vinegar, limes and fish sauce, it's a snap to make.
Ingredients 1 1/2 lb cod (or other white fish) 1 tablespoon fish sauce 1/4 cup
rice wine
vinegar 2 tablespoons brown sugar 1/2 teaspoon salt 1 tablespoon vegetable oil 2 scallions, white and green parts chopped about 1/4 cup chopped mint, cilantro, and basil,
if you have them — some or all
If you think you would like to see how clean eating diet can make you feel better and brighter, here are some useful store cupboard essentials to help you: • Oats • Tins of beans, chickpeas, lentils (in water) • Tinned tuna, salmon, mackerel (in olive oil or water, NOT brine) • Whole - wheat pastas, brown
rice, quinoa, bulgur wheat, freekeh and dried lentils • Natural (unsalted) nuts and nut butters, seeds, raisins, unsweetened dried fruit,
rice cakes • Coconut oil / olive oil • Apple Cider
vinegar • Organic Tamari (soy) sauce • Plenty of your favourite herbs and spices • Brown
rice syrup or organic maple syrup or local honey • Herbal teas and green tea • Wholegrain mustard
Top with a splash of
rice wine
vinegar,
if desired.
Poached atop rye toast with tomato and avacado... open face sandwich and a simple green salad, or poached egg atop salad or frittata with what ever is leftover... brown
rice and grilled salmon, and sugar snaps stir fried or grilled with a bit of soy and
rice wine
vinegar...
if time permits.
2 1/2 cups hot water 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar 3/4 cup vegan butter like Earth Balance 1 1/2 cups sugar (evaporated cane juice)-- use 1/2 cup less sugar
if you don't want it very sweet 2 teaspoons vanilla extract 1 tablespoon
vinegar 2 cups
rice flour 1/2 cup sorghum flour 1 1/2 cups tapioca flour 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons xanthan gum 1 teaspoon cinnamon 1 teaspoon mace 1/2 cup ground almonds (
if allergic to tree nuts, or use sunflower or pumpkin seeds) 1 cup finely grated carrots
1 - 1/2 pound Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain 1/2 cups Low Sodium Soy Sauce 3 Tablespoons
Rice Wine
Vinegar (or if you forget to buy this at the store, apple cider vinegar and a splash of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To
Vinegar (or
if you forget to buy this at the store, apple cider
vinegar and a splash of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To
vinegar and a splash of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain
Rice, Cooked According To Package
Combine everything in your slow cooker Cook on low for 7 - 9 hours or high 4 - 5
If you need more of the sour flavour, add more
rice wine
vinegar If you need more of the hot flavour, add more red pepper flakes
What's in it: The sauce: 1 tablespoons sesame oil 1 tablespoons soy sauce 1 tablespoons
rice vinegar 2 Tablespoons tahini, creamy peanut or almond butter 1 teaspoon honey 1 teaspoon finely grated fresh ginger (I use a microplane) 1 teaspoons finely minced or grated garlic (I use a microplane) 1 tablespoon sriracha (less
if you're not into spicy)
* 1 cup organic quinoa * 1 1/2 cups water * 1/2 cup slivered almonds * 1 cup seedless red grapes, preferably organic, sliced in half
if large * 1 avocado, diced * brie cheese, cut into chunks - to taste (I used about 1/2 cup) * 2 - 3 tablespoons diced red onion * 1 handful of fresh parsley, finely chopped * 1 teaspoon plus 2 tablespoons olive oil, plus more to taste * 1 tablespoon brown
rice vinegar (or white wine
vinegar or fresh lemon juice), plus more to taste
The
rice vinegar has a little sweeter taste, but you can use just regular
if you don't have it on hand.
In a food processor or blender, add the garlic, tahini, ginger, lemon juice, and
rice vinegar, and blend until the mixture is as smooth as possible (it may be difficult to get it very smooth right now
if you have a large food processor).
coarse sea salt
rice vinegar toasted sesame oil — optional borage flowers (
if you don't have these, you can garnish with another edible flower or use chopped fresh herbs or toasted sesame seeds instead)
Sprinkle with a little coarse sea salt (not too much, or you'll end up with a lot of liquid pooling under your salad) and drizzle with
rice vinegar and a bit of toasted sesame oil,
if desired.
I started working with Nakano
Rice Vinegar last month (
if you missed my post for Mediterranean Topped Grilled Chicken, make sure you check it out!)
Taste, and
if desired, add more soy sauce,
rice vinegar, and / or hoisin sauce to taste.
can of peeled whole tomatoes, undrained * 1 onion, peeled and roughly chopped * 1 cup cilantro, chopped * 2 garlic cloves, cut in half * 1 Serrano chile pepper, stemmed and cut in half (use the seeds, too,
if you want your stew to be pretty spicy) * 1/4 cup lime juice (or brown
rice vinegar) * 1 tablespoon olive oil * 1 teaspoon Himalayan or sea salt
If miso is unavailable, omit it and (optionally) add a dash of apple cider
vinegar or brown
rice vinegar with the olive oil.
If I don't have
rice vinegar, what would be a good substitute?
White Wine
Vinegar has a distinctive acid and sweetness to it, but
if you are in a pinch, you can also use Apple Cider
Vinegar or
Rice Vinegar
In a bowl, mix the soy sauce, almond butter,
rice vinegar, sugar, sesame oil, and onion powder (
if using).
If you do have unwelcome crystallization, adding some acid such as cider vinegar or citrus juice, (or citric or tartaric acid), and gently reheating can resurrect the smooth texture, if you do not have extra glucose syrup or molasses (or agave, brown rice
If you do have unwelcome crystallization, adding some acid such as cider
vinegar or citrus juice, (or citric or tartaric acid), and gently reheating can resurrect the smooth texture,
if you do not have extra glucose syrup or molasses (or agave, brown rice
if you do not have extra glucose syrup or molasses (or agave, brown
rice).
No
vinegars of any kind and absolutely no coconut product (oil & flour etc.)
Rice, oat, barley, teff, quinoa, millet, amaranth, chia and buckwheat all good... thank goodness!!!!!! This may be asking for the impossible but what the heck!!!!...
if you don't ask you'll never know!!!!! Thanks in advance, love your site and have already tried a few of the recipes with great success.
If you don't have brown
rice vinegar and mint available, I'd substitute cider
vinegar and cilantro.
3 large eggs, room temperature, or 3 tablespooons arrowroot mixed with 6 tablespoons warm water 3 tablespoons olive oil 1 teaspoon apple cider
vinegar 2 tablespoons honey or agave nectar (omit
if using ginger ale) 2 3/4 cups gluten - free high - fiber flour blend of choice 2 1/2 teaspoons xanthan gum (omit
if included in your flour blend) 1/4 cup dry milk powder, or dairy - free milk powder, almond meal, buck - wheat flour, or brown
rice flour 1 teaspoon salt 1 tablespoon granulated cane sugar 1 (10 - ounce) bottle gluten - free ale, sparkling water, club soda or ginger ale, room temperature
If you'd like to read more about
rice wine
vinegar and the whole30, check out my post for spiralized cucumber noodle salad.
Ingredients 1/2 cup water 1/2 cup soy sauce 2 Tbsp
rice vinegar 1 tsp sesame oil 1 Tbsp chili garlic sauce (more
if you like a lot of heat) 3 Tbsp brown sugar 1 tsp fresh grated ginger *
It's got peanut butter, ginger, honey and
rice vinegar and a good hit of spice, but not too much (though
if you've got a gentle palate you might want to take it easy on the chili - garlic sauce and lay off the sriracha.
If there is any side at all on offer it will be plain steamed
rice that basically cooks itself in the
rice steamer or a salad consisting of no more than three vegetables with some olive oil and balsamic
vinegar drizzled over the top.
Makes 4 servings Ingredients 2 medium carrots, peeled and sliced into very thin rounds 1 medium zucchini, cut into 2 - inch long matchsticks 8 ounces fresh shiitake mushrooms, stems discarded and caps thinly sliced 1 tablespoon unseasoned
rice vinegar 1 1/4 teaspoons fine grain sea salt, divided 1 teaspoon maple syrup Few drops of toasted sesame oil 1/2 cup kimchi, drained and coarsely chopped 1 ripe California Avocado, peeled and sliced 5 cups cooked short - grain
rice 1 recipe Gochujang sauce (recipe below) 4 teaspoons toasted sesame seeds Additional Toppings (
if desired): strips of steak or chicken, stir - fried tofu, fried egg, other stir - fried vegetables, etc..
My advice is to cook up a batch (it takes a bit of time, similar to brown
rice) and store it in the fridge ready to go for salads like this one, or
if you're into meal prep, prep your salads (minus the oil and
vinegar) in containers and they will be ready to go when you are (I love these containers for salads to help me with meal prep).
Toss 3/4 cup Silver Swan soy sauce (or any kind, but this was what my family uses — it's made in the Philippines — and it adds a slightly sweeter flavor), 1 cup
rice vinegar, 15 garlic cloves, 2 tablespoons black peppercorns, 3 bay leaves, 3 Thai chiles (more or less depending on your heat sensitivity), 2 tablespoons palm sugar (
if you can't find it at the store, sugar in the raw will work), and a 2 - inch piece of ginger with 8 chicken drumsticks in a plastic bag and marinate — no bowl or pan washing required.
If are worried about peppers burning, try soaking in liquid first, like
rice wine
vinegar infuse your oil them.
for the crust 1 1/2 cups purified water 3/4 tablespoon sea salt 2 1/2 tablespoons coconut sugar — divided 1 tablespoon apple cider
vinegar 2 1/4 cups buckwheat flour — preferably sprouted, plus more
if needed and for dusting 1/4 cup quinoa flour — preferably sprouted 1/4 cup brown
rice flour 1/4 cup almond flour 1/2 teaspoon baking soda 5 tablespoons olive oil - divided
1 1/2 cups brown
rice (2 cups
if using
rice for your grain bowl)- soaked overnight in purified water with a splash of apple cider
vinegar
If using it as a powder, reconstitute it in
rice wine
vinegar.
If I'm making a sauce with miso and tahini, for example, I'm going to add
rice vinegar, mirin, or Shaoxing wine.