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Ponzu Sauce | Best Japanese Sauce EVER | Vegan WFPB Healthy Recipe
Hi everyone, and welcome to my channel! Today I'm going to be showing you how to make a delicious and healthy "ponzu sauce" recipe. This recipe is an easy Japanese sauce made with low salt soy sauce, lime, lemon, tangerine, and date molasses. It's a great way to add a unique flavor to your dishes and enhance your culinary creations.
Ponzu sauce is a versatile Japanese condiment that is commonly used as a dipping sauce for sashimi, vegetables, and tofu. It's also a great addition to stir-fries, marinades, and dressings. The sauce is typically made with soy sauce, citrus, and mirin, a sweet Japanese rice wine.
This recipe uses lower-sodium soy sauce and replaces mirin with date molasses, making it a healthier and more sustainable option. Date molasses is a natural sweetener that adds a rich depth of flavor without the added sugar or alcohol from mirin.
REVIEW
I really enjoyed making this recipe. It was easy to follow, and the results were delicious. The ponzu sauce was tangy, savory, and slightly sweet, making it a perfect balance of flavors. I would definitely recommend this recipe to anyone looking for a healthy and delicious alternative to traditional ponzu sauce.
INGREDIENTS
To make ponzu sauce, you will need:
500ml low-sodium soy sauce
1x freshly squeezed lime juice
1x freshly squeezed lemon juice
1x freshly squeezed tangerine juice
2 tablespoons date molasses
INSTRUCTIONS
In a small bowl, whisk together the low-sodium soy sauce, lime juice, lemon juice, tangerine juice, date molasses, ginger, and garlic.
Taste the sauce and adjust the seasonings as needed.
Stir in the finely chopped scallions.
Pour the ponzu sauce into a glass jar or container and store it in the refrigerator for up to 2 weeks.
TIPS
For a smoother sauce, strain it through a fine-mesh sieve.
You can adjust the amount of citrus juice to your liking.
If you don't have date molasses, you can use maple syrup or honey as a substitute. Use the ponzu sauce as a dipping sauce, marinade, or dressing.
NOTES
This recipe is a whole food plant-based recipe, meaning that it is made with only whole, unprocessed ingredients.
This recipe is easy to make and store, making it a great option for busy weeknights.
This recipe is a versatile sauce that can be used in a variety of dishes.
I hope you enjoy this recipe and find it as flavorful and versatile as I do!
Enjoy!
#healthyeating #cookinginspiration #healthylifestyle #sustainable #howtomake #vegan #wfpbrecipes #WFPB #sustainableliving #fermentation #fermentedfoods #fermenteddrinks #fermentedrecipes #ponzu #ponzusauce #soysauce #japanese #japanesefood #japaneserecipes #fermentedricewater
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https://www.youtube.com/watch?v=YZJFK2WrRJY
Ponzu sauce is a versatile Japanese condiment that is commonly used as a dipping sauce for sashimi, vegetables, and tofu. It's also a great addition to stir-fries, marinades, and dressings. The sauce is typically made with soy sauce, citrus, and mirin, a sweet Japanese rice wine.
This recipe uses lower-sodium soy sauce and replaces mirin with date molasses, making it a healthier and more sustainable option. Date molasses is a natural sweetener that adds a rich depth of flavor without the added sugar or alcohol from mirin.
REVIEW
I really enjoyed making this recipe. It was easy to follow, and the results were delicious. The ponzu sauce was tangy, savory, and slightly sweet, making it a perfect balance of flavors. I would definitely recommend this recipe to anyone looking for a healthy and delicious alternative to traditional ponzu sauce.
INGREDIENTS
To make ponzu sauce, you will need:
500ml low-sodium soy sauce
1x freshly squeezed lime juice
1x freshly squeezed lemon juice
1x freshly squeezed tangerine juice
2 tablespoons date molasses
INSTRUCTIONS
In a small bowl, whisk together the low-sodium soy sauce, lime juice, lemon juice, tangerine juice, date molasses, ginger, and garlic.
Taste the sauce and adjust the seasonings as needed.
Stir in the finely chopped scallions.
Pour the ponzu sauce into a glass jar or container and store it in the refrigerator for up to 2 weeks.
TIPS
For a smoother sauce, strain it through a fine-mesh sieve.
You can adjust the amount of citrus juice to your liking.
If you don't have date molasses, you can use maple syrup or honey as a substitute. Use the ponzu sauce as a dipping sauce, marinade, or dressing.
NOTES
This recipe is a whole food plant-based recipe, meaning that it is made with only whole, unprocessed ingredients.
This recipe is easy to make and store, making it a great option for busy weeknights.
This recipe is a versatile sauce that can be used in a variety of dishes.
I hope you enjoy this recipe and find it as flavorful and versatile as I do!
Enjoy!
#healthyeating #cookinginspiration #healthylifestyle #sustainable #howtomake #vegan #wfpbrecipes #WFPB #sustainableliving #fermentation #fermentedfoods #fermenteddrinks #fermentedrecipes #ponzu #ponzusauce #soysauce #japanese #japanesefood #japaneserecipes #fermentedricewater
...
https://www.youtube.com/watch?v=YZJFK2WrRJY
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Plantain is a type of fruit that belongs to the banana family. Unlike bananas, which are typically eaten when ripe and sweet, plantains are eaten when they are green or yellow, and are starchy and less sweet. Originally from Southeast Asia, plantains are now widely grown and consumed in tropical regions around the world, including in Latin America, the Caribbean, Africa, and parts of Asia.
Plantains have a long history of culinary use and are an important staple food in many cultures. They are highly versatile and can be used in a variety of dishes, including soups, stews, curries, and desserts. Plantains are often sliced and fried to make chips or tostones, which are crispy, savory snacks popular in many Latin American and Caribbean countries. They can also be boiled, mashed, or roasted and used as a substitute for potatoes or rice.
One of the unique characteristics of plantains is that they can be used at different stages of ripeness, each with its own unique culinary applications. Green plantains are firmer and starchier and are commonly used for savory dishes, while yellow plantains are softer and sweeter, and are often used in desserts or as a side dish. Overripe black plantains can be used to make sweet treats such as plantain bread or pancakes.
In addition to their culinary uses, plantains also have some potential health benefits. They are a good source of fiber, vitamins, and minerals, including potassium, which is important for maintaining healthy blood pressure. Plantains are also rich in antioxidants and have anti-inflammatory properties.
Overall, plantains are a versatile and nutritious ingredient that can add flavor and texture to a wide range of dishes. Whether you are looking to explore new culinary traditions or add some variety to your diet, plantains are definitely worth considering.
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HAPPY
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The home of healthy fast food brings you 100 new recipes that are not only quick and easy, but will do you good, too.
From the very beginning, LEON has asked the question: why can't fast food be delicious and good for you? Well, it can - this book is packed with the quickest recipes from around the world that have been given a healthy-but-flavourful LEON spin.
From burgers to baguettes, pizza to pasta and wraps to (jack)wings, Leon Happy Fast Food offers 100 recipes organized into five sections: Breads & Buns, Salads, On the Hob, Grilled & Baked, Sides, Sauces & Rubs and Sweets & Shakes.
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Enjoy, Yours Truly, James
#healthyeating #cookinginspiration #healthylifestyle #recipecookbooks #howtomake #vegan #leonrecipe #recipecookbooks #howtomake #leonhappyfastfood #leoncookcooks #leonhappy #cookyourselfhappy
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how-to-ferment-limes-pickle-guardian
How to ferment limes, which can be used for a pickle/ chutney/ condiment/ sauce. There is a fantastic lime pickle recipe from 'Leon: Happy Curries' cookbook to inspire healthier and convenient home cooking. Very easy & versatile dish to make, which can be made in advance and served with pretty much anything. Please check out my 'Flavour Bomb' Playlist!
Six of the best pickles & ferments
www.theguardian.com/lifeandstyle/2018/mar/07/pickle-ferment-recipes-six-of-the-best
Preparation time: 15 mins
Ferment 5-6 weeks
Makes About 300g
INGREDIENTS
250g limes (2-3 medium-size ones), each cut into 8 wedges
10g salt (about 1 tbsp)
5g sugar (about 1 tsp)
Mix the lime wedges with the salt and sugar. Pack into a sterilised jar and leave to ferment for four weeks.
LIME PICKLE RECIPE
Fermented limes
37ml mustard oil (about 4 tbsp)
1 tbsp turmeric
3 tsp cayenne pepper
3 tsp mustard seeds
1 tsp fenugreek seeds
1 tbsp cider vinegar
When four weeks have elapsed, heat the oil in a pan, add the spices and fry until the seeds start to pop. Add the limes with all their juice, along with the cider vinegar, and cook for five minutes.
Leave to cool, then pack back into the jar and store for another week, so the flavours can combine.
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Universal Mobile Phone Car Mount/ window Holder (Angled Preparing Visuals) https://amzn.to/3gbFeKq
Enjoy, Yours Truly, James
#fermentedlimes # pickledlimerecipe #vegancondiment #healthyeating #cookinginspiration #healthylifestyle #recipecookbooks #howtomake #vegan #leonrecipe #recipecookbooks #howtomake #leonhappyfastfood #leoncookcooks #leonhappy #cookyourselfhappy
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Hey everyone, and welcome back to Happy Hungry Hibby! Today we're diving deep into a pantry staple that's been around for millennia – vinegar! But this isn't just your average splash of white vinegar for cleaning. We're talking about the rich history, fascinating cultural uses, and of course, the delicious ways vinegar can elevate your cooking.
We'll be exploring the origins of vinegar, from ancient civilizations to modern-day production. You'll see how vinegar has played a role in everything from religious ceremonies to battlefield rations! And to help us navigate this tangy world, we're cracking open a book called "The Vinegar Cupboard" by Angela Clutton. This book is packed with fascinating info and – you guessed it – delicious recipes that showcase the incredible versatility of vinegar.
So, whether you're a seasoned chef or a curious cook, get ready to have your mind (and taste buds!) blown with the wonderful world of vinegar! Let's get picklin'!
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This super quick & easy dish of Spaghetti with Chard, Chilli, and Anchovies from Nigella Lawson's BBC2 series Cook, Eat, Repeat makes for a satisfyingly flavoursome midweek meal. Also covering vegetarian or vegan alternatives.
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Nigella's words of wisdom... 'Food, for me, is a constant pleasure: I like to think greedily about it, reflect deeply on it, learn from it; it provides comfort, inspiration, meaning and beauty... More than just a mantra, "cook, eat, repeat" is the story of my life.'
Nigella Lawson has written eleven bestselling cookery books including the classics How to Eat and How to Be a Domestic Goddess – the book that inspired a whole new generation of bakers. These books, and her BBC TV series, have made her a household name around the world.
INGREDIENTS
spaghetti (bronze die)
250-350g chard or cavolo nero
1/2 tsp chilli flakes
2-3 tbsp extra virgin olive oil
125ml boiling water
2–3 x 15ml tbsp (approx. 15–20g) freshly grated Parmesan or Pecorino Romano, plus more to serve (optional)
8x anchovies (optional)
Vegan/ vegetarian alternatives:
2-3 tsp nutritional yeast
2 tbsp miso or umami paste
2tbsp marmite
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Really simple dish to create at home, with basic and healthy ingredients.
Ottolenghi Simple Recipe. https://amzn.to/2X5oBZE
Three components to the recipe; Avocado Butter, Tomato Salsa & Toast.
Tomato Salsa - Make in advance by slicing some small cherry tomatoes, then pour the salsa (olive oil, chopped corriander, garlic, ginger, lime juice, sea salt, vinegar) over and store in the fridge (See separate video). Butter Avocado - Simply blend with squeeze of lime juice, to make a smooth consistency. Blend to own preference. Toast - Really recommend sourdough or healthy artisan bread/ loaf.
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Simple and healthy sauerkraut to inspire healthier and convenient home cooking. Very easy & versatile dish to make, which can be made in advance and served with pretty much anything. Please check out my 'Flavour Bomb' Playlist!
Ingredients:
1x Red Cabbage
60g (2oz) fresh horseradish root (grated)
45g (1.5oz) fresh ginger root (grated)
35g (1.25oz) fresh turmeric root (or 1tsp powdered)
1 handful fresh parsley
1tbsp ground black pepper
2tbsp sea salt
Prepare cabbage - Slice into 0.3 - 0.7cm strips
Salt the cabbage - Place the cabbage in a large bowl and add sea salt, tossing well to distribute
Allow to sweat - Let the cabbage sit for about 30 - 60 minutes (draw out fluids).
Prepare other ingredients - While the cabbage is sweating in the bowl, grate the horseradish, ginger, & turmeric. Add Pepper
Chop the parsley by hand.
Combine ingredients - Combine all the ingredients together in the bowl.
Place the ingredients in an airtight or fermentation vessel - Take the combined ingredients and place them into your preferred jar.
Compress - you'll want to compress the ingredients.
Liquid should rise up - under pressure, the liquid released from the ingredients should rise up above the top of the ingredients. The salt should continue to break down cell walls and leach more liquid.
Place a weight on top - place the weight that comes with your crock on top of the ingredients.
Wait impatiently - Let it sit at room temperature for anywhere from 3 -6 weeks or even longer if you like. Store in a dark cool place. Enjoy at your leisure!
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Knife Set Includes → Chef's Knife, Slicing Knife, Bread Knife, Utility Knife, Paring Knife, Sharpening Steel & Kitchen Scissor.
Never Rust → stainless steel that contain 15% Chromium (corrosion resistance - it decides knife's durability).
Superior Sharp → the knife's sharpness, is related to materials & forging. (hand-polished edges at 14-16 degrees per side with precise tempering - knives stay sharper longer).
Not Easy to Blunt → German manufactured knives are made from1.4116 stainless steel wh
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A ground-breaking Middle Eastern cookbook from the co-author of Ottolenghi- The Cookbook and Jerusalem, and co-founder of the innovative Ottolenghi delis. FALASTIN is a love letter to Palestine. An evocative collection of over 110 unforgettable recipes and stories from the co-authors of Jerusalem and Ottolenghi- The Cookbook, and Ottolenghi SIMPLE.
Travelling through Bethlehem, East Jerusalem, Nablus, Haifa, Akka, Nazareth, Galilee and the West Bank, Sami and Tara invite you to experience and enjoy unparalleled access to Sami's homeland. As each region has its own distinct identity and tale to tell, there are endless new flavour combinations to discover.
The food is the perfect mix of traditional and contemporary, with recipes that have been handed down through the generations and reworked for a modern home kitchen, alongside dishes that have been inspired by Sami and Tara's collaborations with producers and farmers throughout Palestine. So get ready to laden your table with the most delicious of foods - from abundant salads, soups and wholesome grains to fluffy breads, easy one-pot dishes and perfumed sweet treats - here are simple feasts to be shared and everyday meals to be enjoyed. These are stunning Palestinian-inspired dishes that you will want to cook, eat, fall in love with and make your own.
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Enjoy, Yours Truly, James
#healthyeating #cookinginspiration #healthylifestyle #recipecookbooks #howtomake #vegan #ottolenghirecipe #recipecookbooks #ottolenghi #samitamimi #tarawigley #falastin cookbook #pilafrecipe
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