You can buy this in stores or on Amazon, but handmade is SO much better!
Wikipedia says that achiote paste is strongly associated with Mexican and Belizean cuisines, especially of Yucatán and Oaxaca. The paste is dissolved in either lemon juice, water, oil, or vinegar, used as a marinade or rub for meat, then grilled, baked, barbecued, or … Read more
We use this on non-dairy pizza, Eggplant “Parmesan”, and any other Italian dish that needs a hit of salty umami goodness. It doesn’t melt, but it will brown nicely. Quick and easy, this stuff isn’t parmesan, but it is a tasty replacement. My original recipe now has additions of pine nuts and green olives, thanks to the inspired vegan cookbook … Read more
Here’s a rough look at the foods I have in my kitchen. There are times I run out of something and don’t replace it until a particular menu or recipe comes up that’s on slow rotation, but I’m lucky enough to have a walk-in pantry, so I can afford to stock up.
Brown rice (short grain, … Read more
This recipe comes from the great American chef, Paul Prudhomme.
1 tablespoon sweet paprika
2-1⁄2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne
3⁄4 teaspoon white pepper
3⁄4 teaspoon black pepper
1⁄2 teaspoon dried thyme leaves
1⁄2 teaspoon dried oregano leaves
Combine all ingredients. Keep unused portion in tight container.
Great for tempeh, fish, chicken, … Read more
Nothing like going low sodium to suddenly realize just how much one has been depending on salt and salty condiments for flavor 🙁
That said, it became a fun challenge to figure out how to do it…and the answer is “Bump up the strong flavors.”
Here are my favorite (currently!) no-salt seasonings:
TOMATO-BASED Sun-dried tomatoes, salsa+cilantro, tomato sauce-fennel-bay-saffron, tomato sauce+low-fat … Read more