Sauces & Flavour bombs!!! What is the best way to spruce up WFPB recipes??? I love this Asian style Umami Demi-glacé. It completely transforms dishes and is superb in stir fry’s. Great to make in bulk and you can even freeze these into cubes. Inspired from DR Gregers ‘How not to Diet’ cookbook
by HibbertUK
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Recipe & Video here, if anyone is interested… https://youtu.be/-Hm8cCWQOwE
INGREDIENTS
1 cup vegetable stock/ broth
1 teaspoon minced garlic
1 teaspoon grated ginger
1 1⁄2 tablespoons date molases
1 teaspoon tomato puree/ paste
1⁄2 teaspoon ground black pepper
2 teaspoons miso paste
1 tablespoon raw apple cider vinegar
1 tablespoon fresh lemon or lime juice
dried shitake mushrooms (optional)
dried seaweed (optional)
Heat the Vegetable stock in a small sauce pan over a medium heat. Add the garlic & ginger, then simmer for 3 mins. Stir in the date syrup, tomato paste & black pepper, then bring to a boil.
Lower the heat to low & simmer for 1-2 mins. Remove from the heat & then stir in the miso mixture, raw apple cider vinegar & citrus juice. Finally blend. Taste and adjust the seasonings, if required. Allow the sauce to cool before transferring to a jar or bottle with a sealable lid. Alternatively pour the cooled sauce into ice cube tray sections/ divided portions and freeze.
Any versions without salt – no miso, no salted veg stock?