It has started to bother me that the only things left in the fridge with either high fructose corn syrup or other unpronounceable chemicals in them are sauces. I can make my own vinaigrette etc., but what about some of the things I can't duplicate (no local source of lemongrass or tamarind as far as I know..)?
I just recently got some amazing miso from The Light Cellar. It is out of this world, and I don't care if admitting that makes me a total veggie geek. It is non-soy.. rice and garbanzo beans, produced in Canada although I'm not sure where.
I found a recipe for a stirfry sauce that was really nice:
2 t. green thai curry paste
1/4 c. maple syrup
2 T miso.
It was fabulous, and very reminiscent of hoisin. So from now on, maple syrup and miso will replace hoisin in my recipes. I won't be able to avoid buying some pastes if I want to make asian food.. but I'm happy to find a cheap alternative to buying a sauce shipped from China. Sometimes you gotta start with local continent and work from there..
Tuesday, March 24, 2009
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3 comments:
What is miso?
Wow, just read a little closer. Sorry for the redundancy!
It's a fermented bean or grain based paste. yes, it sounds delicious I know.. but really it's pretty tasty stuff if you use it right. Provides a lot of depth to meat free recipes.
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