Has anyone seen her?

I have a veggie cooking question I need answered.


That, and she makes me laugh.



OK - so my question is what can you use instead of boullion for a base for sauces? I always used it when cooking anything vaguely asian and I can't make a good sauce from scratch anymore to save my life since I've been trying to cook as meat free as possible. What can I use??? Someone help me!
[Edited 7/6/06 15:56pm]

Natsume ate her!


And fled!

INSATIABLE said:

ee!

Well there goes my plan for dinner.

CarrieMpls said:

You're a cannibal?

Spookymuffin said:

I thought it might be better than the pasta salad. Natsume's doing it. Everybody's doing it.

Believe it or not, I was wondering this very thing today.

CarrieMpls said:

Mmm..seemed like a step to far for me - I'd rather not eat my (road)kill. I eat Hufu instead, it's the next best thing.

didn't she say she was taking a break?...something about writing a grant?

i don't know about the IB thing - where IS she?! - but have you tried vegetable boullion? you can get it in cubes at the grocery right where you get the meat flavored boullion. and you can get cans of vegetable broth, too, if you need a veggie substitute for beef/chicken stock. i've used both many a time and they work awesomely.

I don't eat land animals (only from the sea), so hear it goes.

Tomato Sauce

6 diced Roma tomatoes (organic)
3 cloves of garlic minced (chop with a small knife)
1/2 yellow onion cubed
1/2 packaged of mixed mushrooms (shittake, portobello, oyster, etc.)
5 stalks of paisley or oregano chopped
2 Tablespoons (Tbs) Extra Virgin Olive Oil

Put Olive oil in sauce pan heat for one minute. Put in garlic and onions and saute until opaque (2 minutes). Put in mushrooms and saute until brown (5 minutes). Add chopped tomatoes and constantly stir the pot until tomatoes are cooked (8 - 10 minutes). The skin may come off and if you don't want that, skin the tomatoes before cooking. Once it's finished cooking add the parsley or oregano and stir into the sauce.

Soup bases/sauces other than tomato

If the recipe says add a boullion cube just use water. Add garlic, onions, scallions, and ginger to give the sauce flavor.

Anx said:

I will look for the cubes. The broth is good for soups, but I'm looking for something quite flavorful.

incognito said:

Thanks!! Sounds yummy.

Um Soy Sauce or Worstechire (sp) or Teriaki Perhaps? Molassas is a good base. WHat kind of sauce you trying to make?

superspaceboy said:

Anything. I'm just thinking for stir frys and such. If you use tofu or seitan you've gotta flavor it somehow. I've used soy, but actually now that I think about it I use liquid aminos which is a nice soy sauce like thing that's got lots of good things for you, but may not be as good as a base for sauce. And really, I'm quite sensitive to anything too salty to I don't like to use too much. I'm not a big fan or teriyaki... Molasses might be nice...

CarrieMpls said:

oh my GOD, that's what you're doing?!?!

do this: get some good wok oil or some nice aromatic sesame oil. cube your tofu (buy the extra firm kind!) and sautee it in the wok/sesame oil until it's nice and brown, grinding fresh pepper over the tofu if you have it. you'll end up with tasty tofu cubes with great texture that you can toss in to your stir fry. trust me on this - YUM.

CarrieMpls said:

a peanut butter sauce is way easy. It helps to have like an oil or somthing to cut it with. Garlic added to anything is good. How about a lemon pepper sauce. I sometimes will get a packaged powder sauce. Very cheap and comes in tons of flavors.

She JUST posted a comment on my blog, that hit and run lurkstress!!

Anx said:

Got it. And I've got a nice wok oil. Maybe I'm not using enough.

OK, I think Iknow what I'm doing next. lol.

I think they openned up a new "Sizzlers" near her house.

I talked to her not long ago.....she said she was taking a break.

The vegetable boullion cubes and canned liquids are very good ~ you have to be careful of the sodium content though and not add extra salt to your recipie. Knorr makes some beautiful vegetarian soup bases that work with all types of foods. The flavored oils, sesame and olive oil, are especially nice. I think worchestershire has something in it ~ maybe anchovies? that are on the non~veggie list. I've even used the little seasoning packets from veggie ramen noodles in a pinch ~ mix with water, add a bit of cornstarch and voila! Pineapple and lemon are great flavors to add to asian food too. When are we invited to dinner???? I'll bring the pasta salad ~ just made it for Richard, Ivy and Nathan but we never got around to eating it.

~ closes her closet door and relocks it ~

IBsays ...

she forced herslef to take a break from the Org because it was causing her to become to emotionally enraged ~coughs~ ...i mean engaged



well her orgnote said something like that anyway

Mach said:

she had a crush too?

ZombieKitten said:

perhaps

Mach said:

it's contagious!

make your own fish stock
that is good with veggies
I would suggest you just boil the fish bones yourself
store bought is salty

CarrieMpls said:

Sessime Seed Oil and soy sauce.

CarrieMpls said:

i cannot tell you how much i swear by this method of doing up tofu. i use it for several different recipes, not just stir fry.

if you get some of those simmer sauces at trader joe's (i HIGHLY recommend the thai green chili sauce), you can sautee up some tofu cubes in wok/sesame seed oil and then just dump 'em with some veggies into the sauce and you have enough food for two or three meals. i do this for work all the time.

and i can't stress how important it is to get EXTRA FIRM tofu. not the silken stuff or the soft tofu. that stuff is kind of nasty and it falls apart easily. the extra firm tofu has a consistency like chicken once you fry it up. it has some texture and substance to it.