what to use instead?

[Lynx]

Hi! Im looking trough the recipes in alissas book, and in the fettuccini alfredo recipe you need bragg liquid aminos, what can I use instead of soy sauce, in for example this recipe?

I've read some of the treads in this forum and some on the internett that neither bragg liquid aminos nor the nama shoyu is raw. So I would really appreciate it if someone here knew what to replace it with. :)

[earth_sista]

sea salt-easy as that

[Rawkinlocs]

Just to clarify...both Bragg's and Nama Shoyu contain cooked soybeans however, during the process of fermentation, they become 'living' foods which is what makes them still "acceptable" for the raw food diet. However, it has been said that Bragg's is pasteurized (I've only heard this, but haven't checked into it myself) however, Nama Shoyu is not pasteurized, therefore it is still deemed a living food.

A viable substitute could be miso but again, it's not technically "raw" as the soybeans (if regular miso) and the chickpeas (if white, chickpea miso) are cooked BUT, again, the fermentation process has now made it a living food.

And as earth_sista suggested, sea salt in this particular recipe, would be acceptable...but in some recipes that "require" more of that "Asian flavor" then I would go with miso...but if it's just to add a salty flavor, sea salt is sufficient.

So, you have to make the choice/decision if you will use any of these or not...many raw fooders use Bragg's, Nama Shoyu and/or miso (or all of the above)...it's a personal preference and what you feel is right for you.

[LAVIECLAIRE]

what about something to use instead of flaxseeds when making breads, etc. i can't find them here in tokyo, i only have flaxseed oil but i really want to make bread!!! i don't have buckwheat either...

[Rawkinlocs]

what about something to use instead of flaxseeds when making breads, etc. i can't find them here in tokyo, i only have flaxseed oil but i really want to make bread!!! i don't have buckwheat either...

I've seen bread recipes using sprouted grains such as wheat berries, rye berries, etc. I've also heard that you can use chia seeds (don't know how readily available those would be either).

But you may have to order online...I don't know if this website would be helpful or not but it's worth a look: http://www.flaxasia.net./FlaxAsia%20-%20Product.html

You can select various currencies including Japanese Yen from the list but again, not sure if this is useful to you or not...just something I came across in a quick search!

[Lynx]

Hi! Thanks for the answere :)

Today Im going to shop for my first week on raw food, (starting on monday) and I am going to follow Alissas program in her book.

So, I have a question: What is the different between squash and zucchini...? For me, both is squash...

In the recipe to Fettuccini Alfredo, it says 2 zucchinis and 2 squashs. Can I use 4 squash instead of zucchini?

[Revvell]

In the recipe to Fettuccini Alfredo, it says 2 zucchinis and 2 squashs. Can I use 4 squash instead of zucchini?

I agree, zucchini is squash. You can use whatever you want. Why zucchini is used so much rather than whatever squash is available is a mystery to me.

Maybe someone can answer that ~ might actually be the shape. Because of it's shape it's easier to make noodles?

[iamacranberry]

My guess is people are more familiar with it? Or at least they know what it looks like when they go to find it.

[Mairzee_dotes]

I would think that it is because zucchini is more soft whereas the bigger squashes like butternut and acorn, etc are very hard. The only other squash that is soft like zucchini that I know of (however I am certainly no squash expert), is that yellow crookneck kind. Maybe that is what they are talking about.
Marcy

[Adensspell]

I think Mairzee has the right answer, most squashes (when someone says squash to me that is) are hard, like acorn squash or butternut squash. Zucchini, while it is a part of that family, is much softer so has different uses.

[Lynx]

thanks again. :)

Another "what to use instead" question,
what can I replace sprouted wheat berries with in recipe? Is sprouted buckwheat a good replacement?

[amyambro1]

you can try it, but it might not taste like it's supposed to in the recipe. Sprouts actually have different flavors to them. Experiment, but be prepared for funky flavors :p

[iamacranberry]

I generally sub buckwheat for wheatberries...but if you're dehydrating, expect a crumblier, dryer texture. You may or may not like it...but if you're like me and can't find wheatberries, it may be your only option.