Easy Vegetable Bouillon Powder

Terry Edwards of Eat Plant-Based  
Husband-Tested in Alice’s Kitchen
Yield: 1 cup powder mix

You can ditch the store-bought, preservative/additive laden bouillon cubes/powders by making your own at home.  This homemade version is loaded with herbs and spices, creating a rich, savory base for soups and stews.  It’s vegan and gluten-free as well.

Ingredients
1 cup nutritional yeast
2 Tablespoons garlic powder
2 Tablespoons onion powder
1 Tablespoon Italian seasoning
1 Tablespoon poultry seasoning*
1 Tablespoon parsley flakes
1/4 teaspoon turmeric
1/4 teaspoon celery salt (you can sub celery seeds)
1/8 teaspoon black pepper
1/4 teaspoon sea salt

Instructions
Add all ingredients to a jar and shake or to a bowl and whisk thoroughly until blended well.
To use the mix, dissolve about 1-2 Tablespoons in boiling water to create a flavorful broth. Adjust the amount based on your taste preference and the recipe requirements.

Notes:
* Poultry seasoning is completely vegan and can be found at many grocery stores or online.
**Store the bouillon mix in an airtight container in a cool, dark place, such as a pantry or cupboard. It can last up to 6 months if stored properly.

Blender Method– Some folks like to make it more powdery and prefer to add all the ingredients to their blender or food processor. Because the final product is broken down more, you’ll want to adjust the measurements by using 1 teaspoon mix + 1 cup of hot water.

Oil-Free Balsamic Salad Dressing/Marinade (Vegan)

Here's a simple salad drizzled with Oil-Free Balsamic Salad Dressing. 
It shares a plate with a bit of sauerkraut, Crispy Air Fryer Tofu,
a Clementine orange and one Brazil nut.

Recipe from Shane & Simple

Husband-Tested in Alice's Kitchen

This delicious oil free, nut free, gluten free, whole food plant based dressing is tangy with a hint of sweetness.  It can be made in less than 2 minutes.  It will keep in the fridge for 2-3 weeks.  And, it can be used as an oil-free marinade for tofu or tempeh or veggies for roasting. 

1/4 cup + 2 Tablespoons good quality balsamic vinegar

3 Tablespoons Dijon mustard

2 Tablespoons maple syrup

1 teaspoon nutritional yeast

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1-2 cloves garlic, minced (optional)

Water (optional)

Add all the ingredients, except the water, to a jar with a tight fitting lid.  Shake the jar vigorously until the ingredients are well combined.  Add water, a Tablespoon at a time and shake again, until you get the consistency you like.

(You can also place the ingredients in a bowl and use a whisk to combine.)

Nutritional Information: (2 Tablespoons) 60 calories; 300 mg sodium; 0 g fat; 11 g carbohydrates; 0.1 g fiber; 0.3 g protein; 0 mg cholesterol

Note: I think it's really important to use a good quality, great tasting balsamic for dressings, especially when the vinegar flavor will be "out there in front."  Here's the one I use.  (I purchase it from William Sonoma.)

  

Vegan Ranch Mix

 

Recipe from PickUpLimes

Husband-Tested in Alice’s Kitchen

Makes 8 (1 Tablespoon Servings)

However, I triple the recipe so that I always have some on hand.

I like to make homemade seasoning mixes because then I can control the ingredients. This one is a great basic mix that can be used to season roasted potatoes or other veggies, to add to dips, dressings.  It can also be used to season roasted chickpeas.  I love the PickUpLimes website and YouTube channel.  Every recipe I’ve tried is a winner.

2 Tablespoons dried parsley

2 Tablespoons nutritional yeast

1 Tablespoon dried chives

1 Tablespoon garlic powder

1 Tablespoon onion powder

1/2 Tablespoon dried dill weed

1 teaspoon kosher or sea salt

1/2 teaspoon freshly ground black pepper

Mix all the ingredients in a bowl until well blended.  Store in an airtight container away from direct sunlight.

Crunchy Seed & Oat Flatbread

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Crunchy Seed & Oat Flatbread toasted and topped with mashed avocado,
drizzled with lime, layered with Napa cabbage and local tomatoes.  Served with local grapes.

Recipe from The Oh She Glows Cookbook by Angela Liddon

Husband-Tested in Alice’s Kitchen

Serves 4

You can tell that a recipe is good when, as soon as you’ve tasted the result, you’re  ready to make another batch.  That’s what happened when I made this flatbread.  Besides being gluten-free and yeast-free, it’s loaded with good-for-you seeds, oats, and buckwheat providing 6 grams fiber, 8 grams protein and healthy fats per serving.  This dense flatbread is sturdy enough for the toaster. Try topping the toasted flatbread with spreads like chia jam, hummus, baba ghanouj, mashed avocado.  You may wish to make batches of the seed topping and the dry ingredients and store in the fridge so that you can make this delicious flatbread quickly for your regular rotation.

For the seed topping:

4 teaspoons raw pepita seeds (These are hulled pumpkin seeds. They are green and can be found in bulk.)

1 Tablespoon raw sunflower seeds

½ teaspoon chia seeds

½ teaspoon sesame seeds

Herbamare or fine-grain seat salt, for sprinkling, to taste

For the flatbread:

¼ cup raw sunflower seeds

1 Tablespoon chia seeds

1½ teaspoons granulated sugar

1 teaspoon dried oregano

¼ teaspoon dried thyme

¼ teaspoon garlic powder

¼ teaspoon baking powder

¼ teaspoon fine-grain sea salt

¾ cup gluten-free rolled oats

½ cup raw buckwheat groats

1 cup unsweetened and unflavored non-dairy milk (I used unsweetened almond milk.)

1 Tablespoon coconut oil, melted OR olive oil

Preheat the oven to 350F.  Lightly grease a 9-inch square pan and line it with two pieces of parchment paper, one going each way.  (This is to prevent sticking and to make the flatbread easy to lift out of the pan.)  Make the seed topping by mixing the seed topping ingredients in a small bowl.  Set aside.  In a large bowl, whisk together the sunflower seeds, chia seeds, sugar, oregano, thyme, garlic powder, baking powder, and sea salt.  In a high speed blender, combine the oats and buckwheat groats and blend on high until a flour forms, 5 to 10 seconds.  Add the oat/buckwheat flour to the large bowl, whisking to combine.  Add the milk and oil to the bowl and stir very well until no clumps remain.  Immediately pour the batter into the prepared pan and smooth it out with a spatula.  Sprinkle the batter evenly with the prepared seed topping and the Herbamare or salt.  Lightly press down on the topping with your hands to adhere it to the batter.  Bake for 25 to 30 minutes, uncovered, until the flatbread is firm to the touch.

Let the flatbread cool in the pan placed on a cooling rack for 15 minutes.  Lift it out of the pan and place it on a clean work surface.  Using a pizza cutter or large knife, cut it into 4 squares (or any number/shape you wish.)

After the flatbread cools completely, store in an airtight container in the refrigerator for up to 2 days.  It can be frozen for up to 2 weeks.

Nutritional Information: (1 of 4 pieces) 218 calories; 6 grams fiber; 0 g cholesterol; 5 g sugars; 33 g carbohydrates; 8 g total fats (2 g saturated; 0 g trans fats); 8 grams protein; 30% of daily values of calcium; 30% of daily values of vitamin A; 16% of daily values of Iron

Savory Tempeh Crumbles

Recipe from Gena Hamshaw via Food52

Husband-Tested  in Alice’s Kitchen

Makes 4 servings

This savory version of tempeh crumbles is just one way to season them.  You can prepare the tempeh by simmering for 10 minutes and then crumble into bits (as the recipe directs) and then season the crumbles with your favorite seasoning (for example: use Italian herbs and extra garlic for pasta dishes OR chili and cayenne with a little adobo sauce for Mexican flavors.)

1 (8 oz.) block of tempeh

2 teaspoons vegetable oil

1 teaspoon dried thyme

½ teaspoon dried sage

½ teaspoon dried oregano

¼ teaspoon smoked paprika

¼ teaspoon freshly ground black pepper

1 Tablespoon tamari or soy sauce

1 clove garlic, minced

2-3 Tablespoons water, if needed

Bring a medium pan of shallow water to a simmer.  Add the block of tempeh and simmer for 10 minutes.  Drain the tempeh on a clean towel and pat it dry.  Allow the tempeh to cool enough to handle.  Crumble it into pieces (big or small crumbles.)  Heat the oil in a skillet over medium heat.  Add the tempeh, thyme, oregano, paprika, and pepper.  Stir and cook for about 5-7 minutes until lightly browned, adding a little water, 1 Tablespoon at a time, as needed.  Add the tamari and garlic to the tempeh crumbles and cook for another 2 minutes.  Season the crumbles to  taste with additional herbs or tamari before removing the crumbles from the heat and using them in your favorite recipe.