Saturday, July 07, 2007
However we can’t say enough about Bryanna’s inspired cookery, which is the basis for our own version, thanks Bry, we’re ever indebted.
If you don’t know Bryanna’s vegan artistry, shame on you.
1 cup cider vinegar or malt vinegar
1/3 c. dark molasses
1/4 c. soy sauce or mushroom soy sauce
1/4 c. water
2-3 T strong green tea
3 T lemon juice
1 1/2 T salt
1 1/2 t powdered mustard
1 t onion powder or 1 T onion diced
1 T Bragg Liquid Amino (optional)
3/4 t powdered ginger
1/2 t black pepper
1/4 t garlic granules or 1 t minced fresh garlic
1/4 t cayenne
1/4 t Saigon cinnamon
1/8 t ground cloves or allspice
1/8 t ground cardamom
20 capers drained
Combine ingredients in a blender. Pour into a saucepan and bring to boil to reduce and thicken.
Recycle a glass soy sauce bottle and lid, store in the refrigerator, after all presentation is still half the bottle.
makes about 2 cups
Can't wait to try this. I've been buying the vegetarian Worcestershire sauce at the health food store, but it is so expensive. I think I'll try this as a marinade for tofu steaks.
posted by ZK : 10:33 AM