#Bragg Liquid Aminos

[chicago-geniza]

Very late low-effort dinner: frozen peas and Quorn ground beef with Bragg's liquid aminos, chili oil, sea salt, Lawry's salt, and MSG. Almost salty enough for my insane perpetual Sodium/Umami Craving + a huge hit of protein

[titleleaf]

The comments section on Hannibal's insufferable food blog must be an absolute disaster area. It's no less than he deserves.

Punny Username commented on clay-baked thigh: I made this and I think it ruined my oven but I still ate it. Delicious but very strong chemical taste. I sourced a pasture-grazed heritage pork loin from my a local farm and some wild-foraged codonopsis. For clay, I used Sculpey III. Thank you.

__doryphoros commented on ossobucco: This looks so good! Thanks for pictures.

MistyQ commented on boudin noir: is it possible to make this veg*n/plant based? really want to know, thanks!

hardbody007 commented on grilled tongue: No thanks. Sent From My iPhone

Cornelius Suckmark commented on venison heart tartare: Didn't have Worcestershire sauce so I subbed out equal parts ketchup and Bragg liquid aminos. Pretty good xx

UnderPressure commented on pot-au-feu: I made this in the Instant Pot using sirloin tip roast and it turned out great. Don't get the IP hate in your comments. If you're not living in a shack in the woods you can find the countertop space somewhere and the convenience is worth it.

UnderPressure replied to Franklyn's comment on spring updates, and loin: Why was this comment deleted?

🐦 commented on ortolan: delete this

🐦🐦 commented on ortolan: delete this

fuck you commented on ortolan: wtf why would you even... very sick minds.

B commented on bread pudding & news: Very tempting. When I was growing up my mother would make this on school nights in the winter as a special treat. She was a terrible cook (RIP) but it made me laugh. Congrats on the new friend or special someone.

__doryphoros commented on adana kebab: Another great post. I tried making this one and it turns out I'm allergic to sumac! My hands swelled up to double their usual size and began to weep lymphatic fluid all the way to the ER (photo for the morbidly curious: https://imgur.com/a/OYHVTBu) My partner had to finish the kneading in the stand mixer but it was totally worth it.

BlogBot commented on kholodets: This post has been crossposted to Aspics With Threatening Auras! Click here to see...

hardbody007 commented on ortolan: Kill yourself Sent From My iPhone

xoxo commented on ortolan: just like tomgreg succession 🤪

(Eventually he deletes and starts a new one but the only person who comments keeps talking about how they added slices of American cheese to everything and loved it. It's Will.)

[calocera]

Bragg liquid aminos fancam

[tearsinthemist]

Yield: 45 patties

Vegan Breakfast Sausage (made from OATMEAL!)

5.0 Stars (1 Review)

Satisfy your craving for sausage with these fantactic Vegan Breakfast Sausages made from oatmeal!

Prep Time10 minutes

Total Time10 minutes

Ingredients

3 ½ cups water

¼ cup Bragg’s Liquid Aminos or low sodium soy sauce

2 tablespoons oil

1 tablespoons maple syrup

¼ cup nutritional yeast flakes

1 ½ tablespoons onion powder

1 tablespoon dried sage

1 tablespoon Italian seasoning

1 ½ teaspoon garlic powder

½ teaspoon cayenne pepper (optional)

3 ½ cups quick-cooking oats

Instructions

1 Preheat oven to 350°F. Coat a baking sheet with non-stick cooking spray. 2 Combine all ingredients, except oats, in a medium saucepan; bring to a boil over high heat. 3 Remove from heat; add oats and stir well. Allow mixture to sit 5 minutes. 4 Scoop mixture into 2-inch round balls; place on prepared baking sheet and flatten gently with hands. Bake 15 minutes; flip sausages and bake an additional 10 minutes.

[fkmarrycill]

I figure someone in the fandom will appreciate this. 👩🏽‍🍳 I've made it a few times, and it's been a hit. The notes say you can substitute in lamb, so I tried ground lamb this week (just because), and that took it next level. 😌

Don't tell Cillian, but I added a teeny bit of real maple syrup to counteract the bitterness of the Guinness. 🤫😉😆 I also added a little Bragg Liquid Aminos for savory saltiness (soy sauce would also work).

I've eaten it with cornbread or crackers. 😋

[popculturelib]

Fanzine Friday #22: Avocado Miso Dip

Makes 2 cups. Time: 10 min. Tools: knife, cutting board, spoon, fork, measuring spoons

Ingredients

2 Avocados, halved

2 tsp. Miso

1 tsp. Bragg's Liquid Aminos

1 tsp. Toasted Black Sesame Seeds

1 tsp. Lemon Juice

Directions

Scoop out the insides of the avocado halves with a spoon. Mash the ingredients with a fork and add the remaining ingredients. The dip should be a chunky paste. Keep the avocado pit in the dip until it's ready to be served.

Use on Bangin' Burritos 62, nachos, tacos, or green salads.

from Peace Ridge Sanctuary Cookbook 2011: A Collection of Our Favorite Vegan Recipes (2011) compiled by Daniella Tessier. Many of the recipes in this zine are also gluten free, including this one.

This November, we're bringing to you a variety of recipes from the cookbooks in our collection so that you can delight and/or horrify your loved ones at Thanksgiving. We bear no responsibility for the quality of the recipes chosen, so proceed at your own risk. Check out our recipes tag for more ideas, and let us know if you try any!

The Browne Popular Culture Library (BPCL), founded in 1969, is the most comprehensive archive of its kind in the United States.  Our focus and mission is to acquire and preserve research materials on American Popular Culture (post 1876) for curricular and research use. Visit our website at https://www.bgsu.edu/library/pcl.html.

[icrecipeblog]

Bragg Liquid Aminos!

Love this stuff! It’s just soy sauce without the added sugar. My Chinese neighbor, who is an also an amazing chef (had an unofficial cook off with Guy Fieri and everyone said her food was better) has personally given this her seal of approval! 👍

[harperhealthaz]

Vegan Sushi Rolls

Discover the secret to a delicious & healthy meal with my vegan sushi rolls recipe! Perfect for a quick & easy lunch. Read now 👉 #vegansushi #healthymeal #recipeblog #vegan

Ingredients 2 cups cooked brown rice Roasted seaweed 1/2 orange pepper, sliced into thin strips 1 avocado, sliced 1 Roma tomato, sliced 1 stalk of celery, sliced into thin strips 1 carrot, sliced into thin strips Bragg Liquid Amino Acid Instructions Cook 2 cups of brown rice according to package instructions. Cut all the vegetables into thin strips and set aside. Layout a sheet of…

[electric-sympathy]

@superflaminggayelmo I actually found some success since I made this post! I bought The Acid Watcher Diet by Jonathon Aviv and have had success with a few recommendations so far. I have no compunctions about sharing a bunch of excerpts if you want them lol.

I’ve been eating mostly sweet potato, shrimp, flounder fish (the price is fluctuating like crazy so I’ve only had it twice lmao), brown rice, and fennel.

I’ve been having a lot of fried rice with brown rice, olive oil, shrimp, fennel, and Bragg’s Liquid Aminos— that’s a sort of soy sauce derivative with the wheat thickeners and fermentation removed etc. It’s basically thin, very strong soy sauce. I only need a few drops for one serving.

Fennel is tricky. It’s very licorice-like before it’s cooked. But if you cut it thin and pan fry/caramelize it it becomes onion-like. And believe me I’m an onion freak so it was a must to find a replacement. Taste them at a few different levels of cooked and see what you like.

Warning though, fennel aids mucus production, so if you’re having a very clogged day like I do sometimes where your upset throat is making too much to protect itself I don’t recommend it.

I found egg white only fried rice grotesque so I haven’t added egg back yet lol. They’re fine fried they just get weird scrambled…

With the sweet potato I’ve been baking fries. Just slice it up and paint with olive oil, bake for intervals of 5 mins at 400 degrees, flipping each time until they are done. Around 30 mins. I serve it with the fish, theoretically.

I’m just about to try almond flour tahini cookies!

The way medical diet plans ONLY focus on what not to eat and never suggest what TO eat is such a pain in the ass. It’s overwhelming how many things you can’t eat and that makes it hard to come up with things you can. 

[adventistthings]

quintessential for the adventist home

[feast-and-flora]

Raw pho

Pho broth is rich, savory, and often includes cinnamon, star anise, coriander, cardamom, and clove. It’s usually served warm. Garnishes often include lime, fish sauce, and hot sauce. So this recipe might be better as inspiration rather than an authentic pho recipe. You can gently warm it in a double boiler. Find a collection of fishless sauces here. 

Ingredients:

4 cups water

4 cups dried shitake mushrooms

2 tablespoons Bragg’s Liquid Aminos (or tamari)

2 teaspoons grated fresh ginger

1 teaspoon sesame oil

1-2 teaspoons raw garlic chili paste

2 cups mung bean sprouts

1 cup sugar snap peas

sprig basil

Instructions:

Soak the mushrooms in the water for 6 hours.

Remove mushrooms from broth and set aside. Strain broth into a bowl.

Whisk in Braggs, ginger, sesame oil and garlic chili sauce. Gently warm broth if desired.

Cut the stems off of the mushrooms and thinly slice the caps. Discard the stems.

Place bean sprouts in bowl. Pour warmed broth over the sprouts. Top with the mushrooms and snap peas and basil.

[noneedtofearorhope]

“not to BRAGG (heh) but I don’t consume soy sauce, especially that fake soy sauce with hydrolized soy. no, i only consume natural non-gmo soy liquid aminos. what do you mean hydrolized soy is aminos?”

[lucysweatslove]

Dinner! Some of potatoes got a lil too crispy- my “new” stove’s medium high heat is a little too much for olive oil I think (it’s gas- I’m used to electric). Salmon is marinated with lemon, garlic, ginger, honey, and Bragg’s liquid aminos. And ofc a salad (spinach, mixed greens, cauliflower, carrots, and cucumber tossed in Asian dressing) that is much bigger than I anticipated while making it in a mixing bowl 😅

[eyesaremosaics]

Healthy Meals/Snacks for acid reflux

Lately, my stomach problems have been so bad. I get acid reflux which causes terrible heartburn and also a panic attack which feels like a heart attack—no fun. Not to mention my esophagus was being burned so bad I couldn’t swallow food. I was literally choking on anything I tried to eat and was becoming so afraid to eat that I lost a bunch of weight.

So I did some research on alkaline foods that help aid digestion and settle acid reflux. I was disheartened to see that virtually everything I like is pretty much off limits, no dairy, no carbs, no tomato, no garlic, no vinegar, no citrus, no NOTHING. However, I found some creative ways to deal with this problem, and came up with some yummy meals/snacks that incorporate alkaline foods to help heal acid reflux.

1. Buddha bowl

Whole grains are excellent for acid reflux, especially quinoa. So I would make a big batch of quinoa to last me the week.

Then I would roast a bundle of broccolini (far superior to broccoli—I’m sorry) in sesame oil with salt and pepper. I like it to get crispy, but you can do it for 15-20 mins at 450 degrees. Chop in into manageable bites.

At the same time I would roast cauliflower (cut into same sized florets) toss them in olive oil with garlic powder, cumin, turmeric and salt. (Cumin, turmeric are known to help reflux symptoms) 450 degrees, about 25-30 mins

Then I would take a half a cup to a cup of quinoa put the broccoli, cauliflower and mix it all together. Heat in microwave if necessary (if you cook in bulk at the beginning of the week and live off leftovers like I do.)

Then add half an avocado diced.

Toss with sesame oil and spritz with Braggs liquid aminos and boom! Delicious Buddha bowl, very easy on the stomach. You can also add spinach, zucchini, or roasted bell pepper if you so desire. All of those are good for reducing stomach acid!

2. Apple/cranberry Snack

If you are feeling heartburn or indigestion, cut up an apple (I prefer pink lady or jazz apples personally for their crunch), cut up into cubes. Then add some dried cranberries (known to help reduce reflux symptoms). Sprinkle some cinnamon and cardamom on top and—voila! A delicious healthy snack reminiscent of apple pie, that is full of fiber and acid reducing properties. Easy, quick and totally yummy!

3. Parfait

I like to use siggi’s yogurt, if you are from outside the US, look for Icelandic style yogurt. Add granola (less sugar the better, I prefer Nana Joe’s here in SF), add blueberries or raspberries.

4. Egg white avocado toast with zataar

I use Tartine bread, but any whole grain bread will do. Toast the bread, make an egg white omelette (egg whites from two eggs in small pan) with salt and pepper, I like to use sesame oil to cook it in a cast iron pan. Put the egg white on top of the toast with avocado thinly sliced and fanned out. Sprinkle some rock salt and zataar on top. Lightly drizzle with olive oil and—Ta Dah! Delicious healthy breakfast that won’t hurt your tummy.

5. Roasted squash with coconut oil

Roast squash at 400 degrees for 30 mins to an hour after tossing with coconut oil, cinnamon and a little nutmeg—tastes just like buttery delicious pumpkin pie with a twist—but healthy!

These have been my daily go-to’s. Also I am vegetarian and very physically active (yoga 30 mins, and running 45 mins everyday plus long walks usually), my crux is that I like to party on weekends. I enjoy craft cocktails, smoking weed, among other substances, and occasionally cigarettes accompany that. This is where my trouble started.

In my 20s I could eat anything, do a pile of drugs, drink an ungodly amount, and nothing would happen to me. Now my nervous system is very delicate, and my body doesn’t recover like it used to. I abused my body far too much as a young adult, and even though I’m only 31, I recognize the importance of taking care of your vessel. I quit smoking years ago, but whenever I do recreational drugs on occasion—I end up smoking. Smoking is a huge cause for acid reflux, as is drinking. So I had to make some huge adjustments to my diet and lifestyle.

Let me just say though—you can enjoy being healthy. You can enjoy putting things in your body that make you feel good, and you can find fun ways to dress up seemingly boring foods to taste amazing! All while staying healthy.

[veganrecipe]

Peanut Butter Pad Thai by Hemp Vegan Love 

Youtube video here!

Ingredients

For the peanut butter sauce

1/3 cup creamy peanut butter

2 tablespoons maple syrup

2 tablespoons lime juice

2 tablespoons sriracha

2 tablespoons tamari (or Bragg’s liquid aminos or soy sauce if you’re not gluten-free)

water to thin, if needed

optional

1 tablespoon toasted sesame seed oil

1/4-1/2 teaspoon chili pepper flakes (if you want even more spice)

1/2 teaspoon each garlic powder and onion powder (if not using fresh garlic and onion)

For the Pad Thai

1/2 package rice noodles (I like the thin flat ones for Pad Thai)

veggies of choice

1 tablespoon coconut oil (or whatever you have on hand)

-Add your peanut butter to a bowl and add in the maple syrup, lime juice, sriracha, and tamari.

-If you want you can also add the optional ingredients; toasted sesame seed oil, chili pepper flakes, garlic and onion powder.

-Mix everything up.

-Add a little water if needed to thin the sauce a bit more.

-Chop and cook your choice of veggies in a tablespoon of coconut oil.

-Cook rice noodles according to package directions. They usually cook very fast!

-Once your veggies are cooked to your liking, add the noodles, add the sauce (I used all the sauce for two very large portions of Pad Thai).

-Mix everything up. I find a pair of tongs works best.

-Serve and enjoy!

Notes:

This would be great with some crushed peanuts or cashews on top if you have them!

[upthewitchypunx]

Alex’s favorite tofu marinade and some info about tofu for people who are scared of it for some reason...

Tofu is basically condensed soy milk, which is made from soy beans. It doesn’t really have a flavor so if you are going to cook with it, you are going to need to flavor it. You can marinate it or you can cover in in sauce. Seriously, any sauce will work, peanut sauce, bbq sauce, hosin, mustard sauce, wing sauce - you name it. I’m going to give you my favorite marinade here in a minute.

You will need firm or extra firm tofu (NOT silken tofu) Tofu comes refrigerated and packed in water in a plastic container. Save that container because it’s great to marinate it in the container.

Tofu will need to be drained and pressed. Take it out of the container, discard the water. Wrap the tofu in a clean kitchen towel and place it on a plate. Then place something heavy on top of the tofu to help drain the water out. This could be another plate with some canned goods on top or some heavy cook books.* This will make for a more firm tofu and so that the tofu will soak up your marinade better. Do this for at least half an hour.

If you eat a lot of tofu or know someone who does, this Tofu Express is excellent!. It is a bit pricey, but so helpful. It’s my go to wedding gift for vegans and vegetarians.

Alex’s Favorite Tofu Marinade

In the same container your tofu came from, mix up these ingredients:

2 Tablespoon maple syrup

3 Tablespoon soy sauce (shoyu, tamari, or even Bragg’s Liquid Aminos)

1 teaspoon chili poweder

1 teaspoon onion powder

1 teaspoon garlic powder

(optional) 1/2 teaspoon liquid smoke

1/3 cup water

When tofu is done draining, cut into desired shapes (cubes, slabs, cute triangles) and marinate in the mixture in the container it came in for at least half and hour, a full hour is better but can go overnight.

Once this is done you can bake, fry it up in little oil, or throw it on a grill. It’s a bit sweet and a bit spicy.

*This is a precarious process. I have broken many things thinking they were secure on top of a block of draining tofu, they were not.