Agave Ginger Stir Fry Sauce

1 teaspoon vegetable bouillon
1/4 Cup boiling water
2 Tablespoons Agave Syrup
Juice of 1/2 lime (or lemon)
1 teaspoon dried cilantro
1 teaspoon dried basil
1 teaspoon ground ginger
optional: red pepper flakes

1) Dissolve bouillon in boiling water
2) Add the other ingredients

This sauce is great.  Simply pour it over the stir fry after the meat and vegetables are cooked to desired tenderness and heat through.

Note:  If you like a thick sauce, you will also want to make a glaze from equal parts thickener (corn starch, bean flour . . .) and liquid (water or broth) and add after adding this sauce.  See also allrecipes.com

Flaxseed Egg Substitute

For each egg:

1 Tablespoon whole flaxseeds ground in coffee grinder or blender
3 Tablespoons boiling water

or 1 Tablespoon whole flaxseeds
4 Tablespoons boiling water


sites consulted: Care2.com and Food.com

Substituting Agave Syrup for Sugar

This article from She Knows Chef Mom had  alot of good info about agave syrup.  I found these guidelines for how to substitute agavenectar in your own recipes particularly helpful:

"Use about two-thirds cup of agave nectar for every one cup of sugar called for in recipes.

"Reduce the liquid ingredients in recipes by two-thirds, since agave nectar is liquid (and sugar is dry).

"Reduce your oven temperature by 25 degrees and increase baking time by a few minutes.

"In savory foods, such as sauces, dressings and beverages, substitute agave syrup for sugar in a 2:3 ratio. For example, if a recipe calls for one tablespoon (three teaspoons) of sugar, substitute two teaspoons agave syrup."