Yummy Popcorn

When invited somewhere and asked to bring a snack to contribute to a table for an informal evening, I often bring popcorn. After a friend showed me a recipe from a Bragg's bottle of apple cider vinegar, I knew I had to try it at home. Whether you pop your popcorn in a kettle on the stove or air pop, this is a good way to enjoy!

Yummy Popcorn

Start with popped popcorn, then add in amounts as desired:

melted coconut oil (unless you popped on stovetop)
soy sauce (Liquid Aminos, coconut aminos, Nama Shoyu, etc.)
apple cider vinegar or brown rice vinegar
nutritional yeast
seasoned salt or other salted/no-salt blend you like
mustard powder
garlic, fresh crushed and minced or dried
cayenne pepper

Other optional add-ins:
curry powder
basil
oregano
parsley

Pumpkin Pie Spice

I always think of pumpkin recipes at this time of year. Many times you will need to have this spice mix on hand, especially if you are making a sweet dessert. Recently I used this to make pumpkin ice cream!

Pumpkin Pie Spice

6 Tablespoons ground Cinnamon (Ceylon preferred) 
2 Tablespoons ground Ginger
1 Tablespoon ground Allspice
2 teaspoons ground Cloves
1/2 teaspoon fresh ground Nutmeg

Mix together and store in a airtight container. Label and date. Use whenever pumpkin pie spice is called for in recipes.

Herbs de Provence

From southern France, this dried version of Herbs de Provence, uses lavender flowers which was apparently a new addition in the last few decades. It's a very aromatic herbal blend to add to your herb and spice cabinet. We've been using it on our popcorn. It's delicious. You'll need this special blend in the recipe for Tiffani's Raw Herbed Stuffed Mushrooms.

Herbs de Provence

 



1 Tablespoon dried thyme
1 Tablespoon dried basil
1 Tablespoon dried rosemary, crushed
1 Tablespoon dried tarragon
1 Tablespoon dried savory
1 teaspoon dried marjoram
1 teaspoon dried oregano
1 teaspoon dried lavender flowers
1 bay leaf, crushed (optional)

Combine all ingredients. Store in an airtight container away from sunlight. Makes about 1/3 cup.

Split Pea Soup

 I remember when I first "went" vegetarian back in 1996. I didn't know what to do with recipes like split pea soup. Why? What was I going to do for the ham or bacon flavor? It seems almost laughable now, but it was a real challenge for me at the time. I love split pea soup. Over the years, I've tried other things like "bac'uns" (soy tvp based vegetarian "bacon" bits) - which we loved, and I couldn't see how we'd live without, to liquid hickory smoke. But I've come across something that redefines good split pea soup...Yes, in my opinion.

Two words: chipotle pepper or smoked paprika. Ok, maybe four, but who's counting? If you like a little spicy on the side, use a whole chipotle pepper as a "floater" in the soup, like you would use a whole bay leaf. The only people that are going to get a spicy bite are those actually eating the pepper. My daughter had her bowl minus the chipotle pepper and didn't think it was spicy at all. But my husband, son and I all enjoyed a little spice from breaking up the chipotle pepper in our bowls. So good. Next time, I'm going to put at least two peppers in the soup. If you want it smokey without the spice, try adding smoked paprika powder instead. Now you're talking!

Feel free to puree the soup, but I like to skip this step, leaving it stand just the way it is. My son likes to have it chunky this way. Hey, with fewer dishes, I won't complain. =)

Split Pea Soup

 

 

1 pound split peas, sorted and rinsed

3 quarts water (more for thinner soup)

5 carrots, chopped

3 onions, chopped

4 cloves garlic, chopped

3 stalks celery, chopped

1 - 2 dried whole chipotle peppers (a smoked jalapeno pepper)

1/2 teaspoon ground celery seed

1 teaspoon dried basil or 1 Tablespoon fresh basil

1 teaspoon dried thyme or 1 Tablespoon fresh thyme

1/2 teaspoon salt

a little freshly ground black pepper (1/4 teaspoon maybe?), to taste

 

optional:

1 potato, diced

1/2 cup other veggies on hand, as desired

1 bay leaf

 

Start by getting your water and split peas going to a boil on the stove in a good sized kettle (I used my 5 quart "dutch oven" pot). When it has reached a boil, turn down to medium heat. Meanwhile, chop up the carrots, onions, garlic and celery and add to the soup pot as you go. "Float" the dried chipotle pepper in the soup like you would a bay leaf (which would be added here too, if you want to use a bay leaf). Make sure to leave the chipotle pepper whole, unless you want the entire soup pot to be spicy!

 

Cook at least 30 minutes, test to check if split peas are soft and add more time if needed. If you like pureed split pea soup, here's the place to do it, before adding the herbs. Turn down to a simmer, add the seasonings, salt and ground pepper. Cook another 5 minutes, then turn heat off. Remove and reserve the chipotle pepper (discard the bay leaf, if using). Move off the hot burner and serve. Add bits of the chipotle pepper to the bowls of those that request their soup a bit spicy.

 

This can easily be done in a crock pot on low for 4-6 hours. Add seasonings in the last 30 minutes.

 

We enjoyed this with homegrown cherry tomatoes and sliced avocado on the side. Afterward, we rinsed our bowls out for some homemade vegan ice cream for dessert! Oooo...Aaaah! Recipe coming soon.



My Pantry List

This is in response to a long overdue post I had promised my cousin (I didn't forget!). In thinking about what I stock in my pantry, I realize that it changes with the seasons and various discounts I find. I include what I usually have on hand in fresh produce as well. We try to eat a lot of raw foods, so you'll see that reflected here.

Greens are listed separately because they are so important. I rotate the greens for breakfast smoothies, but I always try to keep salad lettuces on hand for other meals. I don't usually have all these greens at the same time. Right now we are still using kale (Lacinto and Red Curly) and Swiss Chard from our garden.

Following is a general list that you should feel free to adapt to your situation. These are what I thought of today (I will try to update as I think of others). I rarely have all these things at the same time. I buy as I can and try to watch what is in season and on sale. Please see additional notes at the bottom of the post.

Seeds and Nuts

• Almonds (for homemade almond butter)
• Sunflower Seeds
• Pumpkin Seeds
• Sesame Seeds & Tahini (sesame seed butter)
• Walnuts
• Pecans
• Hemp
• Chia
• Flax (dark and light)
• Cashews
• Coconut, shredded (unsweetened)
• Seeds for Sprouting (alfalfa, mung bean, etc.)

Grains

• Brown Rice
• Wheat/Rye/Spelt Berries (to grind fresh into flour)
• Rolled Oats (Old Fashioned)
• Popcorn (kernels for popping)
• Quinoa
• Whole Organic Corn (for grinding into cornmeal)
• Millet

Legumes, Dried (organic preferred when sprouting legumes)

• Split Peas
• Lentils
• Black Beans
• Pinto Beans
• Garbanzo Beans (Chick Peas)

Vegetables

• Carrots
• Onions (and Green Onions)
• Sweet Potatoes
• Cabbage
• Celery
• Garlic
• Tomatoes (fresh and sun-dried organic)
• Bell Peppers 
• Hot Peppers (fresh and dried)
• Ginger Root
• Winter Squash (Butternut, Acorn, Pumpkin)
• Peas (frozen)
• Sweet Corn (frozen)
• Broccoli
• Beets
• Cucumbers
• Zucchini

Greens

• Romaine
• Leafy Lettuces
• Spinach (fresh and frozen)
• Mixed greens
• Kale
• Collard Greens
• Swiss Chard
• Dried Teas: Peppermint, Spearmint, Chamomile
• Fresh Herbs: Parsley, Cilantro, Basil, etc.

Fruits

• Lemons
• Apples
• Bananas
• Berries (frozen)
• Raisins, organic
• Dates (Pitted and also Medjool)
• Avocados

Sea Vegetables (Seaweed)

• Nori (for "sushi" wraps)
• Kombu (makes beans more digestible)
• Wakame (for miso soup)
• Kelp, powdered (in my Spices list)

Sweeteners

• Honey (local)
• Maple Syrup (local)
• Green Stevia, powdered (in my Spices list)

Oils and other condiments:

• Apple Cider Vinegar
• Balsamic Vinegar
• Nama Shoyu (raw soy sauce) or Coconut Aminos
• Olive Oil, extra virgin, organic
• Coconut Oil, extra virgin, organic
• Mustard
• Salt (we like "Real Salt")
• Vegetarian Formula Nutritional Yeast
• Miso
• Carob Powder
• Homemade Vanilla Extract (recipe coming soon)
• Dried Herbs and Spices

Occasionally:

• Pasta
• Tofu/Tempeh
• Tomato paste
• Yeast (for baking bread)
• Arrowroot (for thickening)
• Figs
• Home canned tomatoes
• Mushrooms (fresh and dried)
• White Potatoes
• Pineapple
• Young Coconuts
• Other fruits in season
• Other vegetables in season

I go to discount stores and find other foods that we can enjoy periodically. Sometimes I'm able to find things that I normally use at a much better price, but selection may be very spotty. I find that if I check in now and then at places I'm going by anyway, I can sometimes get a very good deal. My standard is buying ripe bananas (with brown spots - I use them for smoothies) at a deep discount for only 19 cents per pound at a local grocery store I frequent. Sometimes there are even organic bananas marked down for the same price. Keep an eye out for deals and marked down produce. We buy a lot of it and it pays to check.

Note about wheat/gluten and soy: We have been eating wheat free for about one year now. I don't stock any wheat, rye, spelt, wheat based pastas, or yeast (not wheat, but I wouldn't use it anyway) because of this. I include it here to show what you may need if you use wheat/gluten based products. We also eat very little soy, but do include it occasionally (I never use TVP or soy oil). Because of these two reasons, I never buy pre-made meat analogs, as it seems that 99% of these products contain one or both, wheat and soy.

I try to include recipes on this blog that give you alternatives to pre-packaged (read: marketed to vegetarians) "alternatives" out there. Vegetarian offerings in stores have come a long way in the last 20 years. There is still so much to be desired if you consider the sensitivities and allergies that people have these days. Making things yourself tastes better when it's homemade and it's usually cheaper, but not always. At least you know what's in your food this way!

I hope this list gives you an idea of how I do things at our house. Your list may look very different than mine. Make it yours.

Curry Powder

I made this curry powder recipe after using up my current supply of store-bought curry powder. The only ingredient I had to buy was fenugreek seeds. I easily found it at my natural foods store with their bulk spices. I got just enough for two recipes worth since I won't be using it for anything else currently.

Stores that have a get-your-own bulk herbs and spices are great for being able to do this without spending a lot of money to try it. I like being able to have a variety this way and it's more authentic too.

Curry Powder

1 stick of cinnamon, 3 inches long, or 2 teaspoons ground cinnamon
10 cardamom pods or 1/2 teaspoon ground cardamom
8 whole cloves or 1/2 teaspoon ground cloves
3 teaspoons cumin seeds or ground cumin
2 teaspoons peppercorns or 1 teaspoon pepper (I used less)
2 teaspoons coriander seeds or 1/2 teaspoon ground coriander
1 teaspoon turmeric
3 teaspoons fenugreek seeds or 2 teaspoons ground fenugreek

If using whole spices, combine all ingredients, except cardamom pods and coriander seeds. Grind and sift cardamom pods and coriander seeds separately, then add to other spices and grind in a blender or electric grinder. If using ground spices, mix all together. Store in airtight jar. Makes about 1/4 cup.

Hot Curry Powder: Add 1 teaspoon cayenne pepper to mix.

I had both whole and ground spices, so I measured them as called for and then put everything in the grinder for one last go round.

Chili Powder

I love making new herb and spice blends. The freshly ground spices give my kitchen a nice aroma for awhile. I'm having a little fun today making my own chili powder. I used to buy it ready made, but realize that as I run out, there's no reason I can't make my own. I've been making my own seasoned salt for years, why not this?

It's easy and you'll ask yourself the same question. Why don't I make this myself?

Chili Powder

2 Tablespoons cumin, ground (or whole, see note)
2 teaspoons crushed red pepper or 4 dried hot chili peppers, ground (see note)
2 teaspoons dried oregano
2 teaspoons garlic, granulated
2 teaspoons onion, granulated
1 teaspoon ground allspice
1/8 teaspoon ground cloves

Note: You may use whole seeds for the cumin. If grinding the dried hot chili peppers yourself, you will want to remove the seeds (or at least most of them) beforehand, or the mixture will be too hot.

Combine all ingredients, except crushed red pepper (if using), in a grinder or blender (a personal blender works too). Grind until mixture is a coarse powder.  If using, add in the crushed red pepper only by stirring it in (do not grind together). Use in recipes as needed.

Curried Nutmeat

This is from a book that I borrowed awhile back and never tried until now. The book, "Delights of The Garden" by Imar Hutchins has raw recipes that look different than you would expect, but it's a book to check out!

This recipe is a replacement for a raw curry flavored "meat" made with pecans. And yes, there seems to be a lot of spices, quantity wise. No mistake. Now I know why I've never achieved the true curry flavor that I've experienced in Indian restaurants.... Not enough herbs and spices! Really. The only major flavor difference will be your type of curry powder and how much pepper you add. A little of this goes a long way. Curry lovers, prepare to be amazed.

Curried Nutmeat

1 pound raw pecans
1 large onion, very finely chopped
1 /2 cup curry powder
1/2 cup scallions (green onions), chopped
1/4 cup thyme
1/4 cup parsley1 tablespoon sage
1 teaspoon ground cumin
2 Tablespoons black pepper*
1/4 cup olive oil
1 teaspoon sea salt
1/2 teaspoon cayenne pepper**

Grind pecans to a fine texture in a dry food processor using the S blade. Add finely chopped onion to the processor and process until a dough-like texture is achieved. Add curry powder, scallions and all other seasonings, then blend again. Add sea salt and pepper to taste. Spoon out in balls and serve with your favorite dish or use it to make sandwich. (We used it alongside boiled potatoes, and whatever dish we were having, over the course of a couple days.)

*I am still getting used to using black pepper in my cooking. I only used about 1/2 teaspoon freshly ground black pepper. I will use more each time I make this to see were my preferred amount is.

**The day I made this we were beyond dangerously low on cayenne...we were out! So I actually did not use this at all. My 5 year old daughter (and the rest of us) loved this recipe as is. Next time I will put some cayenne pepper in the recipe, but probably not the full amount. My 13 year old son would be happy for more spice though. I may just keep out a portion for my daughter, then add the cayenne into the rest. Easy enough and everyone will be happy.

Spices...In The Round

Moving into a different home recently has put me into organizing mode once again. I am always wanting to try new ways of doing things to see if I like something better. But since some ideas can be pricey to try out, I stick to new ways that don't cost anything first.

One of my usual organizing dilemmas, the kitchen, has me wondering two months later if I still have it right. I am in there quite a bit, so I'm always thinking about the best solutions. For example, I have had my herbs and spices organized two different ways (other than my usual) since moving here and I still don't like it. So this week I'm pulling out my organizing friend once again. Good 'ole Miss Lazy Susan. It certainly does a great job at keeping my bottles in order.

 

I have two double tiered lazy susans that hold my herb and spice bottles. Since I make a lot of my own herb and spice blends for cooking, I have quite a collection. A few years ago, I decided to buy bottles that were the same size, so I purchased two dozen amber spice bottles to start with. I ordered them through our local food co-op store. They were only a little more than one dollar each purchased this way. Since then I have bought two more dozen to keep up with my growing collection. Although I don't use them all, I very nearly do with experimenting with new herbs and spices here and there.

To keep things organized, I made very simple labels. I made a list (Allspice, Bay Leaf, Cinnamon, etc...) on my computer using a font I liked and then spaced the list 2 or 3 spaces apart down the page. I then cut them apart and neatly taped them onto my bottles with clear packing tape.

You can organize alphabetically or in groups of most used together (cinnamon, cloves, and ginger together and/or basil, oregano, and thyme together, etc...). No more searching high and low for the herb or spice I want, digging back into cupboards with odd sized bottles here and there.

The nice thing is, I can refill my bottles by going straight to the local food co-op (a different one now) and getting just the amount I need from their bulk spices without extra packaging. They weigh the empty bottle for me and then again after I've refilled the bottle for the price.

It was fun to create this homemaking project. I really love how my collection looks and it's organized too. Not only pretty, but practical too.

Five S Barbecue Sauce & the Versatility of Tomato Paste

I realized there are many things that I've learned about how tomato paste can be used. I always buy unsalted paste so I can control the amount and kind of salt I use. Normally I like fresh and raw things better than canned, but when I don't have fresh, it's nice to have a backup in the pantry. Out comes some tomato paste and a recipe I had tucked away that doesn't call for fresh tomatoes.

I have recipes that use tomato paste instead of ketchup for a thousand island and a catalina (or red "French") salad dressing. Both just as good without all the flavorings that ketchup has.

Since I don't make pizza very often, I usually use tomato paste with added water (to thickness desired) and pizza seasonings to stand in for a more traditionally prepared pizza sauce. While I don't really have a recipe for what I mix in, I usually use oregano (the "pizza herb"), basil, thyme, salt, and garlic (fresh or dried) and granulated onion. I taste and adjust as needed.

Another recipe I keep handy for times when I don't have other forms of canned or fresh tomatoes is barbecue sauce which we like better than all the corn syrup versions in the store. And it's much cheaper too.

Five S Barbecue Sauce - Sweet, Spicy, Southern Style Sauce
(A take off from a recipe I found in Meatless Burgers, by Louise Hagler)

1 1/2 cup water
3/4 cup tomato paste (1 - 6 oz. can)
6 Tablespoons prepared mustard
3 Tablespoons honey (or equivalent sweetener)
4 teaspoons onion granules
3/4 teaspoon garlic granules
3/4 teaspoon allspice
3/4 teaspoon salt
crushed red pepper, to taste
3 Tablespoons fresh lemon juice

Combine all ingredients, except lemon juice, in a saucepan and mix well with a wire whisk. Bring to boil on stove. Reduce heat to simmer and cook for 10 minutes. Take off heat and stir in lemon juice. Let cool. Put into glass jar and store in fridge. One recipe makes about 3 cups. 

Make Your Own Seasoned Salt

Have you ever wanted to make your own seasoned salt because you need something without additives? I searched for an all purpose seasoning that had a better kind of salt in it. There are good ones out there, but they can be expensive. So I made my own version, adding in kelp for natural iodine. The basic recipe follows. 5/30/2018 - Edit to add: For those of you who like to weigh ingredients, I have added the gram weights.

Basic Seasoned Salt

3 Tbsp. (125 g) salt (we use Real Salt - I use only 100 g lately)
2 Tbsp. (35 g) paprika
2 Tbsp. kelp granules OR 1 Tbsp. (15 g) kelp powder
½ Tbsp. (10 g) granulated onion
½ Tbsp. (15 g) granulated garlic
dash red pepper, optional
dash stevia powder, optional (I prefer green stevia)

Mix and store in airtight container. An empty spice container works well.

“Spike” Style Seasoning


I came up with a version of “Spike” seasoning that we like. Make the above seasoned salt recipe first. Add in any or all of the following in very small amounts at first, adding more as you see that your family likes it. I add many of these to make this a “greener” salt that is very versatile. We use it in cooking, on popcorn, at the table. We hardly ever use just plain salt when we have this around. In fact, I don’t even have a plain salt shaker!

1 batch Basic Seasoned Salt recipe, set aside
Other additions* as desired –generally about 1/8 tsp. to 1 tsp. each (Put these in your blender or spice grinder to make them into a powder that will mix well with your basic seasoned salt recipe. Make sure to wait until the powder settles before opening the lid.) Store finished seasoning into an airtight container.

*I have used some or all of the following:
Allspice
Basil
Bay leaf
Cardamon
Celery seed
Chives
Cilantro
Cinnamon
Cloves
Coriander
Cumin
Dill weed
Dulse
Fennel seed
Ginger
Marjoram
Mint
Mustard seed
Nutmeg
Nutritional Yeast^
Oregano
Parsley
Rosemary
Saffron
Tarragon
Thyme
Turmeric
Curry Powder
Chili powder

^ We prefer non-fortified (contains no synthetic vitamins) , *not* baking yeast

This seasoning can be used in place of the salt listed in my Portabella Grill Marinade or other savory recipes.