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All-Purpose Seasoning

I like to make up different seasonings to add a new dimension to the flavor of the dish. Each mix I make gives a dish a new flavor profile, making it unique. Today its the quintessential All-purpose mix. It is probably my most used seasoning blend. Enjoy the flavor.

  • 2 tbsp Italian Seasoning
  • 2 tbsp Himalayan Salt (optional)
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tsp dried mustard
  • 1/2 tsp ground pepper

Measure all ingredients into a mason jar. Shake. Sprinkle. That’s it. Try it on any protein or vegetable you like. This seasoning will transform your dish.

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Roasted Jackfruit – Basic Recipe

Jackfruit is a versatile ingredient for a meat substitute. The trick I have found to make it perfect is to roast it in the oven. Here is how I roast my jackfruit and it turns out perfect every time.

Preheat oven to 350 degrees.

Make sure you throughly rinse the jackfruit. Otherwise, it will have a briny taste.

I usually shredded mine as I am rinsing the jackfruit. It is multitasking at its finest.

Spread the shredded jackfruit onto a sheet pan.

Generously season the jackfruit with the All-Purpose Seasoning.

Note: I will sometimes use my Smokey Southwestern Seasoning instead of the All-Purpose Seasoning, if I want to make some Tex-Mex.

Roast for 10 minutes; stir jackfruit, and roast for an additional 10 minutes.

You can find some of my jackfruit recipes under the jackfruit category.

Serve. Eat. Enjoy.

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Cauliflower Mornay Sauce

This sauce is luscious and velvety. It is great on pasta, steamed veggies, potatoes, mushroom steaks and the list goes on. It is a sauce you will want to keep on hand in the refrigerator.

In a medium size pot add the cashews, cauliflower, garlic and bay leaf. fill the pot with water to cover the ingredients. Bring to a boil and cook until the cauliflower is tender.

Drain the water and transfer the ingredients into a high-speed blender. Add the miso paste and the All-Purpose Seasoning. Begin to blend. Slowly add the almond milk. Blend until the sauce is smooth and velvety.

This recipe makes about 2 quarts. If you find that the sauce is too thick when it is reheated, just add some more almond milk to thin it out to your desired consistency.

Serve. Eat. Enjoy.

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Ranch Dressing

Ranch dressing is one of my favorites. I like to dip fresh cut veggies in the creamy ranch dressing and munch away. However, since I have changed the way I eat I have not had any for sometime. I decided it was time to make my own. I hope you enjoy this creamy goodness as much as I have.

  • 1 recipe Cashew Sour Cream
  • 1 tsp parsley flakes
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dill, dried
  • 1 tbsp chives, fresh, minced
  • pinch Himalayan salt and pepper
  • Almond Milk, unsweetened, to thin out dressing

Combine all the ingredients, except the almond milk into a sealable container. Stir the ingredients until thoroughly mixed. Add the almond milk until you reach your desired consistency. Chill for at least 30 minutes.

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Macadamia Nut “Ricotta”

I made this “ricotta” for the filling for Chickpea Ravioli for a client. The filling is real easy to make and only has a few ingredients.

  • 1 c Macadamia nuts, soaked (1c before soaking)
  • 1/2 tsp parsley, dried
  • 1/2 tsp salt
  • 1/2 lemon, juiced
  • 1/4 – 1/2 c water

Combine all the ingredients into a high-speed blender. Blend, until resembles ricotta cheese. You may need to scrape down the sides periodically.

Use to mix in a pasta dish, lasagna, or as a filling for ravioli.

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Serve. Eat. Enjoy.

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Quinoa Flatbread

I spent most of a day playing with this recipe to see how I liked it best. What I found out is it depended on what kind of mood I was in. Did I want crunchy or soft and chewy. I tried making them on the stovetop and in the oven.

The stovetop and the oven both produced soft and chewy. The oven produced crunchy, almost cracker like if I flipped them over and baked them a little longer. This recipe is fairly versatile in that case.

I made some plain crunchy flatbread for a client, and the soft and chewy for our home with a little seasoning. Whichever version you choose it will be tasty.

  • 1 c quinoa (white)
  • 1/2 c + 1 tbsp plant milk
  • 1 tsp baking powder
  • 1/2 tsp Himalayan salt or All-Purpose Seasoning

Note: I will give you the directions for the oven method. That is the easiest method and can produce soft and chewy or crunchy flatbreads.

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.

Pour the quinoa into a fine mesh strainer. Rinse the quinoa for a couple of minutes to get rid of the bitter outer coating.

Transfer the quinoa into a high-speed blender. Add the remaining ingredients into the blender. Blend until the batter is smooth. It will be somewhat thick, and will require the use of a spatula to help spoon out the batter.

Make 6 dollops of batter onto the prepared baking sheet. Use the spatula to spread the batter into circles, about 5-6 inches.

Bake for 15-17 minutes (for soft and chewy flatbreads).

Flip the flatbreads over and bake for an additional 10 minutes, if you like them crunchy.

Note: You can make them smaller if you would like to use them for sandwiches, or larger if you would like to make flatbread pizzas.

Note: Also, experiment with seasoning to make them your own special recipe.

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Peanut Sauce

I make this Peanut Sauce every week. That is no joke. It is my favorite Asian sauce. It is great for Peanut Noodles or as a dipping sauce for Spring Rolls. For some unknown reason I have never posted this sauce all on its own. It definitely deserves a post of it own, because it is so good.

  • 1 c water
  • 2 tbsp ginger, fresh, minced
  • 1 tbsp garlic, minced
  • 1/4 c peanut butter
  • 3 tbsp coconut aminos
  • 2 tbsp Date Paste

Combine all the ingredients into a saucepan. Cook the sauce over medium heat until it has thickened, about 5-10 minutes.

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Store in a sealable container in the refrigerator or freezer.

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Chocolate Hazelnut Spread – Vegan/OilFree/Sugar Free

I had ran out of my Healthier Chocolate Hazelnut Spread and I needed some to make some Blackberry Chocolate Hazelnut Snack Bites for a client. My original version is light and airy, great for a cake frosting or filling. I wanted to make one that was more creamy in consistency. Just one little tweak made all the difference. Now I have both types: one for frosting and fillings, and one for dipping, drizzling and whatever else I can come up with.

I promise this version you will want to keep on hand in your refrigerator.

  • 1 c hazelnut flour/meal
  • 1 tsp pure vanilla
  • 1/2 tsp salt
  • 2/3 c dark chocolate chips, melted
  • 3/4 c plant milk
  • 1/2 c Date Paste
  • 2 tbsp aquafaba (The liquid from canned chickpeas)

Combine all the ingredients into a high-speed blender. Blend on the nut butter setting. You may need to stop and scrape the sides down. Just start over. This actually only took about 2 minutes to blend.

Taste for sweetness and adjust as needed.

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Share. Eat. Enjoy.

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JB’s All-Purpose Blend II

I decided JB needed  a little variety in their seasoning so I came up with this blend. this blend has a few additions to the original JB’s All-Purpose Blend. Just like the original it is easy to assemble. By double or tripling the ingredients you can have a larger quantity ready for whenever it is needed.

  • 1 tsp Himalayan Salt
  • 2 tbsp thyme
  • 2 tbsp oregano
  • 1 tsp mustard, ground
  • 1 tsp black pepper, ground
  • 1 tsp sage, ground
  • 1 tsp dill

Combine of the ingredients into a mason jar. Seal with a lid and shake the jar like crazy. Shake the jar until all the ingredients are well mixed.

Remember to give the jar a good shake each time before using this blend.

Sprinkle. Eat. Enjoy.

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Macadamia Sour Cream

I made this Macadamia Sour Cream for a client that can not eat cashews. It is very similar to the Cashew Sour Cream that I make with a few adjustments to meet the needs of my client. I used this version to make a Chickpea Salad Spread, which is an adaptation of my Chick(en)pea Salad Nests. Even with the changes, this Macadamia Sour Cream is pretty tasty.

  • 1 c macadamia nuts, raw, soaked
  • 1/4 tsp Himalayan salt
  • 1/2 – 3/4 c water, or as needed
  • 2 1/2 tbsp lemon juice

Combine all the ingredients into a high-speed blender and blend until it is smooth and creamy. You may need to scrape the sides down and add additional water as needed.

Store in a sealable container in the refrigerator.

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