This is a delicious and versatile broth powder that can be made easily and inexpensively in your kitchen. The salt content can be adjusted down or up to your taste and dietary needs. This broth is much more flavourful than most commercial low-sodium brands.
1 1/3 cups (330 mL) nutritional yeast flakes 3 Tbsp (45 mL) onion powder 1 Tbsp (15 mL) fine salt 2 1/2 tsp (12 mL) garlic granules or powder 1 Tbsp (15 mL) soy, rice, or hemp protein powder, or soy milk powder 1 Tbsp (15 mL) light unbleached granulated sugar 1 tsp (5 mL) dried thyme 1 tsp (5 mL) finely crumbled dried sage 1 tsp (5 mL) paprika 1/2 tsp (2 mL) turmeric
Blend ingredients together in dry blender until powdery. Store in dry airtight container. Use 2 tsp (10 mL) per 1 cup (250 mL) hot water.
Makes 1 1/4 cups (310 mL).
Each 2 tsp (10 mL) serving contains: 23 calories; 3 g protein; 0 g total fat (0 g sat. fat, 0 g trans fat); 3 g carbohydrates; 1.5 g fibre; 230 mg sodium
source: "Tempeh for Dinner", alive #358, August 2012
This stuffed eggplant is built upon layers of Middle Eastern flavours: smoky freekeh, tender chickpeas, and a herbal tahini sauce. The quick-pickled raisins add a sweet vinegary pop. Sweat it out Salting eggplant before cooking enhances the flavour by allowing eggplant to sweat out its bitterness and breaking its spongy texture.
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.
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Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.