BBQ Sauce

BBQ Sauce

When purchasing BBQ sauce, look for one that does not contain High Fructose Corn Syrup or artificial sweeteners. Also, tomato puree should be the first ingredient! Then, you can compare sodium levels if you are trying to decide between a few choices. I will be sure to put a homemade BBQ sauce in the next book! Let me know if you have a great...
Bouillon Base (to make veggie broth)

Bouillon Base (to make veggie broth)

I love this Better Than Bouillon Base to make veggie broth. While it can be purchased at grocery stores, larger jars were being sold at Costco. Look carefully at the label, you want the jar marked Organic Reduced Sodium Seasoned Vegetable Base. Once opened, store in the refrigerator (will stay good for months and months, especially if you are careful to use only clean utensils). 1 tsp of this paste can be added to 1 cup of water to make 1 cup of veggie broth. The flavor is excellent and I love to use it in many recipes, including Mia’s Garlic Trees (in The Foodie Bar Way or on my website...
Aminos (Bragg’s Liquid Aminos and Coconut Aminos)

Aminos (Bragg’s Liquid Aminos and Coconut Aminos)

Bragg’s Liquid Aminos and Coconut Aminos are flavorful sauces that are fun to experiments with. Coconut Aminos has a slightly sweet flavor, but 0 g of sugar, is made from coconut sap and contains ~113 mg of sodium per teaspoon. Bragg’s Liquid Aminos contains 320 mg of sodium per teaspoon. Coconut Aminos can be expensive, with the best price I’ve found...
Peperoncini

Peperoncini

It seems that relish and peperoncini’s are very difficult to find without added food coloring. Mezzetta is a very popular brand and has a “natural” line – called “Jeff’s Naturals” – so food coloring! Yippee!! I believe that I found these at Sprouts (supermarket). Ask your local market to carry them.  Keep refrigerated once...
Miso – paste (refrigerated)

Miso – paste (refrigerated)

Miso paste is typically made from fermented soy, but can also be made from other legumes (chickpeas, etc.). While there are different varieties, any will work for the recipes in the book. I usually find in the refrigerated section of the produce area near other related products (tofu, wonton wrappers, shirataki noodles, etc.) Keep it in the refrigerator and it will last for at least a year! You can use it in dressings and several recipes in The Foodie Bar Way, as well as make your own miso soup (will be in my next Foodie Bar cookbook). Be sure to choose organic or non-GMO miso.  ...
Marinara (tomato) sauce

Marinara (tomato) sauce

Growing up in an Italian family, we always made our “red sauce” from scratch, so I am pretty picky. While I love to make my Quick Tomato Sauce (in The Foodie Bar Way), I always have a few jars of Trader Joe’s Organic Spaghetti Sauce with Mushrooms on hand. Not only is the flavor great, but the ingredients are organic, it does not contain any oil (quite uncommon), the mushroom pieces are super tiny (a plus for my son who doesn’t like to eat mushrooms when he can see them) and it sells for less than...