Soy substitutes

[Carly]

This is a question for those that use recipes/gourmet raw food, as I'm just starting and know I need these foods right now or I will not be able to stay raw.

Many of the raw recipes I've made since first discovering the raw food diet call for either miso or Nama Shoyu. I'd ideally like to not use these ingredients, because I know they're not raw. However, it seems to be irreplaceable, taste-wise, in these recopies.

Actually, Nama Shoyu has wheat in it, and I'd rather use wheat-free tamari, even though it is even less raw, to avoid the gluten (so maybe that is controversial, I don't know!).

Someone suggested blending black miso with water for a shoyu taste, as it doesn't have wheat but has the enzymes that tamari doesn't. I could also just use salt, but it doesn't really have the same taste.

In the past when I've went raw, I've used these ingredients, and though it meant that maybe I was only 99% raw, it didn't really have any ill-effects, though possibly it would have if I'd stayed raw longer?

So do you use Nama Shoyu/tamari or miso in your recipes? If you do, has it impeded your 'raw high,' and if you don't, have you found substitutions? Also, do you use nutritional yeast? I've tried it a few times, and liked the taste, but it seems controversial so I don't really use it. Does it cause Candida problems or make them worse? Does it bring your raw energy down?

Thanks for any input! :)

[Dimond]

It really depends on the recipe. Sometimes they're added just for a bit of flavor which you can easily substitute with sea salt and other spices. For marinades, using olive oil and spices can work. I rarely have used these products and have no problem with making food taste good. If you have any specific recipes in mind, perhaps you can list a couple to get further ideas.

[iluvmangos]

I use wheat-free tamari in recipes calling for Bragg's Liquid Aminos. I've heard you can get unpasteurized tamari and I'd use that if I could find it and it was wheat-free. I also use unpasteurized miso. It's been a long time since I've had nutritional yeast. I don't know if it contributes to candida problems. I use it seldomly and it hasn't caused issues for me.

[SevenKindsOfCookie]

Rory has come up with a faux nama shoyu. I haven't tried it though.
http://www.youtube.com/watch?v=ap7eblIjBvA

[Carly]

Thanks for the advice everyone. I'm just re-starting the raw food diet tomorrow, so I just got some wheat-free organic tamari, that has been fermented so hopefully there are some enzymes in it. I'll play around with substitutes when I get more comfortable being raw again; I'll post a specific recipe here and see if anyone substitution ideas.

[carlye]

Hey Carly

I have the same question as i'm supposed to be gluten-free and after reading these posts the way I see it is that the few splashes of tamari I may use is not going to have a massive effect on the enzymes I'm getting from the fruits and veggies I'll be eating.

Mind you, I haven't used any yet cos if I want salty tastes I've been eating celery.

[Carly]

I watched the youtube video that gives the recipe of a portobella mushroom, salt, and a cup of water. This is very intriguing; has anyone tried it? Does it really work?