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 Post subject: soy sauce alternative?
PostPosted: Mon Mar 14, 2005 12:24 am 
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Joined: Mon Mar 14, 2005 12:11 am
Posts: 9
Location: Toronto
Has anyone found a decent alternative to soya sauce?

Some soy-allergic people don't react to the small amount of soy protein in soya sauce, but I do. I'm adult onset, and I miss stir-frys!

Stella


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 Post subject:
PostPosted: Mon Mar 14, 2005 2:35 am 
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Joined: Thu Mar 03, 2005 9:10 pm
Posts: 121
Location: Charlottesville, VA
I just opt for other flavors. For a savory flavor, I add kombu or marmite. Sometimes I opt for a vinegar or sweet base, sometimes I just go for five spice powder. Sometimes I make a molasses and onion mixture that gets thinned into a sauce.

I dip my (veggie) sushi in rice vinegar. Sometimes I add a dash of mirin, sometimes not.

If you're not vegetarian, you can buy fish sauce that contains nothing but mackerel. I don't like it (and I'm veggie, so I wouldn't eat it, anyhow), but you might.

Sometimes, making a quick sauce out of adzuki bean miso works quite well.

ygg

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~*~*~ That which does not kill me only gives me hives. ~*~*~


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 Post subject:
PostPosted: Mon Mar 14, 2005 1:14 pm 
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Joined: Wed Feb 02, 2005 7:19 pm
Posts: 207
Location: Halifax
I found some suggestions online!

1.
Quote:
8 oz molasses

3 oz balsamic vinegar

sugar to taste



Combine ingredients. Refrigerate.


2.
Quote:
BRYANNA’S SOY-FREE SAUCE (WHEAT-FREE AND SOY-FREE ALTERNATIVE TO SOY SAUCE OR TAMARI) makes 1 and 3/4 c.
IMPORTANT: To replace some of the complex qualities that a good fermented soy sauce or tamari supplies, try adding wine, broth, and/or mushroom broth or concentrate to the dish, in addition to using the soy sauce substitute that follows.
1 c. water, vegetarian broth, or mushroom soaking water
2 T. Marmite or other yeast extract (Vegemite, Vegex)* see below for where to find yeast extract outside of the UK, Canada, Australia, NZ, and South Africa
2 T. salt
1/2 c. HOT water, vegetarian broth, or mushroom soaking liquid
2 T. soy-free gravy browner
Dissolve the Marmite and salt in the hot liquid, then mix the rest of the ingredients in and store in a covered jar in the refrigerator. This will keep for several weeks.
LOW-SALT VERSION: Just leave out the salt—but this doesn’t keep very long.


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 Post subject:
PostPosted: Mon Mar 14, 2005 5:18 pm 
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Joined: Mon Mar 14, 2005 12:11 am
Posts: 9
Location: Toronto
Thanks to you both! Good suggestions. stella


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 Post subject:
PostPosted: Mon Mar 14, 2005 5:42 pm 
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Joined: Thu Mar 03, 2005 9:10 pm
Posts: 121
Location: Charlottesville, VA
Yes, actually, if those are the sites I think they are, I provided the basis for those recipes. I don't care about credit, of course, but they each changed tiny bits from the suggestions I gave the author and avoided that altogether.

And the one that calls for balsamic vinegar is just nuts. Apple cider vinegar, palm vinegar, or rice vinegar works much better.

Mind, neither is going to give you a flavor like soy sauce. Nothing will.

ygg

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~*~*~ That which does not kill me only gives me hives. ~*~*~


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 Post subject:
PostPosted: Sat Mar 19, 2005 3:21 pm 
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Joined: Mon Mar 14, 2005 12:11 am
Posts: 9
Location: Toronto
krasota, Tried your molasses/onion mixture. Quite nice.

See what you mean about the balsamic, cider or rice vinegar makes for a much better concoction. stella


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 Post subject:
PostPosted: Mon Mar 21, 2005 1:12 am 
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Joined: Wed Feb 02, 2005 7:19 pm
Posts: 207
Location: Halifax
Those people are theiving jerks!

I just googled "soy sauce" alternatives or something to find them :)


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 Post subject:
PostPosted: Fri Oct 31, 2008 2:45 pm 
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Joined: Fri Oct 31, 2008 10:29 am
Posts: 2
krasota, I don't know about the first suggestion, but I am the "Bryanna" who developed "Bryanna's Soy-Free Sauce". I am a vegan chef/author and I frequently share recipes online and I don't mind if they are passed around, providing I am given credit. This is the first time anyone has ever taken credit for something I developed in my own kitchen for a friend of mine! So, Audra, I am not the "thieving jerk"!

Yours very sincerely, Bryanna Clark Grogan

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http://www.bryannaclarkgrogan.com


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 Post subject:
PostPosted: Fri Oct 31, 2008 4:36 pm 
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Joined: Mon Feb 07, 2005 6:39 pm
Posts: 2943
Location: Toronto
Hi Bryanna,

Point taken. In this discussion from a few years back, Audra was probably responding a little too in the moment.

At Allergic Living magazine, our chef/food editor develops recipes as well. And I know that occasionally he'll see things perilously close to his recipes and wonder: hey, was that lifted?

Truth is, in cooking, I think sometimes great minds do think alike as the basics can be similar. Hope this thread didn't offend you .... I'm sure none was intended. We're all just here for safe living with allergies.

Btw, I'm soy allergic too. So I really appreciate that soy sauce alternative.

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Allergic to soy, peanut, shellfish, penicillin


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 Post subject:
PostPosted: Fri Oct 31, 2008 5:41 pm 
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Joined: Fri Oct 31, 2008 10:29 am
Posts: 2
Thanks for writing back so promptly, Gwen! However, the recipe in question that was posted by krasota not only bears my name, but is the exact replica of my recipe (which was posted on my website in Sept 2003 here;
http://www.bryannaclarkgrogan.com/page/ ... -freesauce ). If you google this subject, and you will find no other recipe for such a sauce as mine.

It just bugs me to have my work appropriated AND then be accused of stealing it from someone else! If krasota invented something like it, why did she not post her own recipe?

Anyway, I appreciate the opportunity to protest, and I'm certainly not blaming you for anything1 All the best, Bryanna

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