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.
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.
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.
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.
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.
Serve. Eat. Enjoy.
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.
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.
Store in a sealable container in the refrigerator or freezer.
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.
Share. Eat. Enjoy.
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.
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.