When we first read the words “coconut aminos,” we thought it was about the amino acids in coconuts.
Well, it is. Coconuts laden with and amino acids are how the product got its name. But it’s not a health product per se; coconut aminos is a liquid sauce condiment.
We looked it up and discovered that coconut aminos is a salty, savory seasoning sauce made from the fermented sap of the coconut palm, plus a bit of sea salt.
The name comes from the 17 amino acids (plus potassium, vitamins B and C) in the coconut palm sap.
The product has become prominent recently thanks to the desire by many to reduce the sodium in salt and soy sauce and tamari, for those with soy sensitivities.
Coconut aminos have a milder, sweeter flavor than light soy sauce, with a similar in color and consistency.
And it has zero coconut taste.
In addition to the plain variety, you can also find flavored versions in garlic, teriyaki and wasabi.
Coconut Aminos have up to 73% less sodium than traditional soy sauce.
Coconut aminos is a delicious seasoning that you can use exactly like soy sauce:.
RECIPE: BEET TARTARE
This impressive-but-easy recipe is from Chef Stephen Toevs, Director of Culinary Development, Luxury Brands, Marriott International.
In developing this dish (photo #1), Chef Toevs wanted to give the beets a balance of sweet, salty and umami flavors that are found in steak tartare.
His “secret ingredient” for umami flavor: coconut aminos.
The condiment gives umami flavor to the nuts while keeping them relatively crunchy. The nuts deliver omega 3s fatty acid, too.
Chef Toevs serves the tartare with grilled slices of baguette, a jammy egg (see photo #1), and gherkins.
You can serve this dish as an impressive first course, or as a light vegetarian main dish with a side salad.
Although the recipe looks complicated because of the number of ingredients, they’re mostly condiments and seasonings you already have. Just look at the preparation directions to see how easy it is.
Prep time is 20 minutes; total time is 10 hours, 35 minutes. The serving size is 1/3 cup tartare, 1 egg, 4 baguette slices and 3 gherkins.
Ingredients For 8 Servings
For The Garnishes
1. PLACE the walnuts in a medium bowl and cover with water. Stir in 1 tablespoon coconut aminos; cover and let stand overnight. Drain well.
2. HEAT the olive oil in a small skillet. Add the mushrooms and sauté for 5 minutes to soften.
3. TRANSFER to a food processor with the walnuts, beets, parsley, shallots, mustard, ketchup and mayonnaise. Pulse to finely chop; then season to taste with salt and pepper. Transfer to a bowl; cover and refrigerate for at least 1 hour.
4. BRING a large pot of water to a boil. Carefully drop in the eggs and cook for exactly 6 minutes. Remove and chill, then carefully peel the eggs and cut in half.
5. LIGHTLY BRUSH the baguette slices with oil and season with salt and pepper. Broil for 1 to 2 minutes or until golden brown.
6. SERVE: Pack about 1/2 cup tartare on each plate. Add 4 baguette slices, 2 egg halves and 3 gherkins.
*To make a stir-fry sauce, just mix the coconut aminos with ginger, garlic, and cornstarch or arrowroot to thicken.
†Make a 3:1 vinaigrette with olive oil, lemon, vinegar (split the :1 measure in two), and a splash of coconut aminos.
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