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RECIPE-SAUCE Vegan Worcestershire Sauce

        I went shopping yesterday, long list in hand, and discovered that my
HFS no longer carries the vegan Worcestershire sauce that I rely on.  So, I
bought the ingredients to make a from-scratch vegan Worcester sauce (recipe
courtesy "The Uncheese Cookbook").  I've brushed it on portobellos and
grilled them this afternoon, and the sauce tastes great.  It's not as
concentrated as Lea & Perrins I remember (meaning you can use it a bit more
liberally), but it's a ringer for the vegan bottled stuff.


*Vegan Worcestershire Sauce* (yields 1.5 cups)

6 T water
6 T brown rice syrup
1/4 cup tamari
2 T apple cider vinegar
1 tsp. barley malt syrup
1 tsp. ground ginger
1/4 tsp. garlic powder
1/8 tsp. cayenne pepper
tiny pinch ground cloves
tiny pinch onion powder

        Blend, whisk or shake until the mixture is smooth and the powders
are well incorporated.  Store in the fridge; this keeps well.

Substitutions (mine):
in place of brown rice syrup - 
        amazake, FruitSource or date sugar, plus 1 tsp. molasses
        (if using the powdered sweeteners, mix with enough weak broth 
        to form a thick paste or syrup)
in place of barley malt syrup - molasses or sorghum
in place of garlic powder - equivalent fresh garlic
in place of onion powder - tiny amount of minced fresh onion
in place of onion and garlic powders - minced fresh shallots
in place of tamari - regular soy sauce, or reduced sodium tamari/soy sauce