the people's republic of sole

Not a recipe. I just saw that some people here use soy sauce and thought I suggest substituting Liquid Aminos. Barely tastes different and I even think its better than soy sauce but maybe thats because I'm used to it. Anyways, to put it in perspective, this shit is the dopest because low sodium soy sauce has 575 mg of sodium per serving while liquid aminos only has 160 mg per serving. You can use it for literally everything you would use soy sauce - its pretty much the same thing. Here is the distinction from wikipedia:

Some brands of soy sauce are often made from acid-hydrolyzed soy protein instead of brewed with a traditional culture. This process may take only three days.[11] Although they have a different flavor, aroma, and texture when compared to brewed soy sauces, they have a longer shelf-life and are more commonly produced for this reason. Some people feel the hydrolyzed sauces taste better, but some prefer the naturally brewed varieties. The clear plastic packets of dark sauce common with Chinese-style take out food typically use a hydrolyzed vegetable protein formula. Some higher-quality hydrolyzed vegetable protein products with no added salt, sugar or colorings are sold as low-sodium soy sauce alternatives called "liquid aminos" in health food stores, similar to the way salt substitutes are used.
Carcinogens may form during the manufacture of chemical sauce.[12]