Absolutely love this superb ‘Umami Demi-glacé Sauce’, which is a great way to spruce up WFPB & Vegan dishes. Inspired by DR Greger’s ‘How not to Diet’ cookbook!
by HibbertUK
Absolutely love this superb ‘Umami Demi-glacé Sauce’, which is a great way to spruce up WFPB & Vegan dishes. Inspired by DR Greger’s ‘How not to Diet’ cookbook!
by HibbertUK
1 Comment
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.