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LOWFATVEGAN's Photo LOWFATVEGAN SparkPoints: (8,685)
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11/27/17 9:28 P

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You're welcome. For vegans/vegetarians it's hard to add that umami taste without adding sodium. Good idea about peanut sauce, it sounds good!
The powdered crimini mushrooms are not too expensive on Amazon and is available sodium free if you buy pure mushroom powder. Some Asian brands had added salt and other things. I find it's a good buy since 1 TBS of the powder is equal to 4 ounces of fresh mushrooms, that's 3/4 of a cup fresh.
Another no sodium source of umami is to caramelize onions and other veggies. I've been experimenting with other things like roasted nuts to kick up that umami flavor letting me cut back on the high sodium sources in so many recipes. Results vary, depending on the recipe. Good luck and keep me posted.


GLORIAMAJDI's Photo GLORIAMAJDI Posts: 6,493
11/27/17 3:15 P

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Hi LOWFATVEGAN, thanks for the info! I might try to do what you said and stick with coconut aminos since I also want to limit soy (though I do eat tofu and edamame sometimes). I also want to limit sodium. The low sodium organic tamari that I have is good but to me still too high in sodium. I've been experimenting with things like peanut sauce that I make myself and with harissa and such, just for change and to limit the sodium. I've never heard of powdered mushrooms and I will have to look into that.

Gloria

"but those who hope in the LORD will renew their strength. They will soar on wings like eagles; they will run and not grow weary, they will walk and not be faint." Isaiah 40:31


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LOWFATVEGAN's Photo LOWFATVEGAN SparkPoints: (8,685)
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11/17/17 2:46 A

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Liquid Aminos, like Braggs, is made from soy. Coconut Aminos is made from coconut. I have used both, but prefer Coconut Aminos since I want to limit my soy. It has 75% less sodium than soy sauce yet adds a lot of flavor.

When I make Asian food I use Tamari for the flavor. To me aminos and soy sauce aren't interchangeable. I taste the difference and use aminos in the place of non-Asian recipes where they are wanting the umami not the soy sauce flavor.

Aminos add umami to recipes without it tasting Asian.

I also use powdered mushrooms for that satisfying rich umami taste.

GLORIAMAJDI's Photo GLORIAMAJDI Posts: 6,493
9/13/17 7:42 P

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Can someone explain these things to me? I find that soy sauce, or tamari or whatever is very high in sodium. But it looks like the liquid aminos, which would be a good substitute, are just as high? What is the advantage of using this instead of tamari? It seems like the serving size is so small that the benefit wouldn't be that great. Just trying to understand at this point....

Gloria

"but those who hope in the LORD will renew their strength. They will soar on wings like eagles; they will run and not grow weary, they will walk and not be faint." Isaiah 40:31


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