what do you do with Bragg's Amino Acids?
- kimchee Oct 3, 2006 06:34 PM
I was given a bottle and have never used it? What do I do with it? Just use it as a soy sauce replacement or are there other creative uses?
I use my bragg's as a soy sauce, fish sauce or worcester sauce replacement or in conjunction with those flavors. I rarely use it as a strict dip, but more often as a component in a dressing, sauce or marinade. I'm sure there are some other creative uses. Just doing a google search, it looks like ppl spray it on popcorn to give it flavor too.
this is a delicious salad dressing including braggs i had at a vegan spa i stayed in...
yield 1-1/2 to 2 cups
1/2-2/3 cup water (enough to provide desired consistency)
1/2 cup fresh lemon juice
1/2 cup tahini
1/3 cup brown rice syrup
3 T stone-ground mustard
1 T bragg liquid aminos
2 tsp minced garlic
1 T chopped parsley
blend until smooth. add more water slowly if you prefer a thinner consistency.
I use it all the time as a light soy sauce, in various salad dressings and marinades, on rice, etc.
I like it on eggs (boiled or scrambled or fried) but it is also tasty on tofu. I love it sprayed on plain popcorn with nutritional yeast.
OMG You can make the best salad dressing ever! If you have a a bottle with the measurements of Water, Apple Cider Vinegar, Oil /Ratio use it and and 1 tablespoon of the BRAGGS. Also add: chopped garlic, and either Cavendar's all purpose greek seasoning and or Weber Chicago Steak seasoning (let marinate longer for hard pepper in Weber's) But you really cant go wrong with what ever seasoning you put in as long as you like the seasoning to begin with!!!! PEOPLE PLEASER for sure!
i wonder if good health gourmet has seen this (OLD) thread? she's a " bragg's" expert -- with tons of ideas. i got some free bragg's samples, so i'm anxious to try them out, too.
Yes, we do need GHG's input...Bragg's is great stuff...I've been spraying it on cooked spinach (instead of using any salt) and also in salad dressings as others have said here already. It DOES have sodium, though--just not as much as soy sauce--plus the added benefits of the liquid aminos.
I use it on everything... veggies, eggs, salads, stirfries... I add it to Miso, Wild Mushroom, and Greens Soup.
Great for making dipping sauces for dumplings, rolls, meatloaf, bloody mary's...
Super Green Soup
* 2 pounds turkey breast
* 1/3 cup BRAGG Liquid Aminos +
* 2 tbsp. sorghum molasses
* 2 tbsp. protein powder (optional
)* 1 tsp. liquid smoke
* 1 tsp. cayenne pepper
* 1/2 tsp. cracked black pepper
Slice the turkey breast into 1/8th inch strips and soak/turn with 1/4 cup water mixed with 1 tbsp. lemon juice for two minutes. Drain excess liquid and lay strips flat in a large glass pan and set aside. Whisk all other ingredients in a bowl and pour over strips. Marinate in refrigerator for 2-4 hours (the longer, the more intense the flavor) turning and stirring several times. Following, gently place strips into food dehydrator and follow general unit instructions for turkey, typically about 14-18 hours, depending on your machine. Adjust the style/amount of pepper to taste
I may be in the minority here, but I find that the Braggs Liquid Aminos to have a really vile taste. Does one need to acclimate to the taste? I bought a bottle of this stuff at my food co-op, since I saw it listed as an ingredient in many recipes. Wasn't sure what to expect, but I was unpleasantly surprised. Is there some recipe I should have tried that would have made me a convert?