Summer squash goes ceviche

August 10th, 2009

braggssquash Summer squash goes ceviche

I almost didn’t post about this because I am honestly not sure how I feel about Bragg’s Liquid Aminos. Sure, I’ve seen it on the table at Kripalu’s amazing dining hall and read about it in many raw food books. But what IS this stuff and how is it made? There seems to be some controversy. Now, I LOVE Bragg’s Apple Cider Vinegar but the idea of liquid aminos just seems a little odd.

Have you used Bragg’s Liquid Aminos? What do you think? The company of course gives all good reasons to use their product:
-It’s non-GMO, no chemicals or preservatives
-Protein rich, contains 16 amino acids
-Gluten-free
-Taste you’ll love (!)

The ingredient label reads “Vegetable protein from soybeans and water” which isn’t too bad – but just how do they go about getting the protein out of the soybean? It fails my test “Is it possible to make this in my kitchen?” which means it’s a fairly processed food item. Oh, shoot.

I’d love to hear your thoughts on Bragg’s. While the jury is out, I’ll let you know that I use it every so often and appreciate its ability to soften vegetables without cooking. Sliced eggplant is great. After nice Bragg’s bath, it emerges soft and supple, like the texture of ceviche.

For lunch the other day I decided to use some of the summer squash overflowing in my fridge. I used a vegetable peeler to make thin slices and let it soak in Bragg’s for about 15 minutes.

It’s important to then RINSE your veggies because the salty flavor is strong. Use rinsed veggies on salads or in this case, in a collard wrap with leftover quinoa!

squashwrap Summer squash goes ceviche

Voila! Lunch is served.

pixel Summer squash goes ceviche

9 Comments quick and easy, raw foods, vegan, vegetarian

  • http://www.cookingupafamily.com Courtney

    I personally love the liquid aminos. I have read about all the controversy and am totally confused by it all. So I am up in the air like you but I make a popcorn that uses it and i just love it!

  • http://deliciouslyfit.com Lainie

    I’ve seen Bragg’s in the store and have always been tempted to buy it (because I hear so much about it) but have yet to do so. What is the controversy surrounding it? Just that it’s weird because it’s liquid aminos? What does it taste like?

  • http://burpandslurp.wordpress.com Sophia

    I’ve heard of Bragg’s but haven’t yet tried it yet. I know it is a big thing in raw food diet? Does it taste like soy sauce?

  • http://www.mydailydiner.com Daily Diner

    The profs at my school always promoted it too. I’m fine with it, but rarely use it. It is weird and I see the controversy.

  • http://openendedquestion.wordpress.com/ Alex

    I’ve been using Bragg’s for as long as I can remember- my mum and I love it.

    I also tend to raise an eyebrow at things I can’t conceive of making in my kitchen, but if you look at the ingredients (all two of them): soybeans and purified water, it seems fairly innocent.

    Additionally, Bragg tends to be a product I trust. I like their philosophy, and I’ve always been happy with their products.

    The only thing I don’t understand is their nutrition label- check out the protein count…How is that possible???

  • Lydia

    Some people do say it tastes like soy sauce. But just like the processed soy sauses the amino acids are not cultured/fermented. Unfermented soy is unhealthy if eaten in large quantites. The Chinese used it as a green manure crop and they only ate it in the fermented or cultured form; miso,natto and even the olden tofu was cultured. The process of fermenting unlocks all of the nutrients and gets rid of the anti enzyme coating and other hard to digest molecules. Check out The Dark Side of Soy by Dr. Kaayla Daniels.

  • http://findyourbalancehealth.com Michelle

    @Courtney – popcorn recipe, please?

    @Lainie – it does taste like soy and I think so far the comments here are telling of the controversy…basically, questioning the processing method!

    @Sophia – yup. I’ve seen raw foodist promote Braggs but another whole contingent is against.

    @DailyDiner – seems like the health crowd has been sold on braggs for quite awhile. Like tofu! And obviously some drawbacks have been found on that one.

    @Alex – yes, how IS that possible?

    @Lydia – Excellent point about the unfermented nature of the soy. That book has been on my wishlist for some time!

  • http://www.mmmcafe.blogspot.com Chelsea

    I really love Bragg’s Liquid Aminos…I used it in every recipe in place of soy sauce when I was trying to be GF. It worked wonderfully…I could never taste the difference!

  • http://beckyandthebeanstock.com Becky and the Beanstock

    My friend Jill, who is gluten-intolerant, uses Bragg’s all the time. I don’t know if her celiacs has anything to do with it though. I’m afraid that there are some things that I know I can’t make in my kitchen but I still use it. Miso, for one. Tofu. But you’re right about the extracted protein. I did a magazine article a few years back on soy proteins, and sometimes it’s scary business, totally unrecognizable as food. So I’ll be curious to see what you find out.

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