The Happy Herbivore Cookbook (61 page)
Read The Happy Herbivore Cookbook Online
Authors: Lindsay S. Nixon
NUTRITIONAL INFORMATION
MAYO (PER 1-TBSP SERVING)
Calories 9; Calories from Fat 2; Total Fat 0.2g; Cholesterol 0mg; Total Carbohydrate 0.3g; Protein 1.6g
Calories 9; Calories from Fat 2; Total Fat 0.2g; Cholesterol 0mg; Total Carbohydrate 0.3g; Protein 1.6gÂ
SOUR CREAM (PER 1-TBSP SERVING) (WITH 1 TBSP AGAVE)
Calories 13; Calories from Fat 2; Total Fat 0.2g; Cholesterol 0mg; Total Carbohydrate 1.4g; Sugars 1.1g; Protein 1.6g
Calories 13; Calories from Fat 2; Total Fat 0.2g; Cholesterol 0mg; Total Carbohydrate 1.4g; Sugars 1.1g; Protein 1.6g
Makes 1 cup
| Most commercial Worcestershire sauces contain anchovies, although there are a few vegetarian brands on the market. While nothing beats the ease of bottled sauce, this DIY recipe is allergen-free and very inexpensive to make. Worcestershire sauce is traditionally used as a condiment for meat, and consequently is a great marinade for veggie burgers and acts as a flavoring agent in many meat substitute recipes.
| Most commercial Worcestershire sauces contain anchovies, although there are a few vegetarian brands on the market. While nothing beats the ease of bottled sauce, this DIY recipe is allergen-free and very inexpensive to make. Worcestershire sauce is traditionally used as a condiment for meat, and consequently is a great marinade for veggie burgers and acts as a flavoring agent in many meat substitute recipes.
6 tbsp apple cider vinegar
2 tbsp tamari
1 tbsp brown sugar or 1 tsp
molasses
2 tsp prepared mustard
(any)
1
â
4
tsp granulated onion
powder
1
â
4
tsp granulated garlic
powder
1
â
4
tsp ground ginger
1
â
8
tsp ground cinnamon
light dash of cayenne
pepper or chili powder
light dash of allspice or
ground cloves
salt (optional)
2 tbsp tamari
1 tbsp brown sugar or 1 tsp
molasses
2 tsp prepared mustard
(any)
1
â
4
tsp granulated onion
powder
1
â
4
tsp granulated garlic
powder
1
â
4
tsp ground ginger
1
â
8
tsp ground cinnamon
light dash of cayenne
pepper or chili powder
light dash of allspice or
ground cloves
salt (optional)
1. Whisk all ingredients together with
1
â
4
cup of water until well combined.
1
â
4
cup of water until well combined.
2. Add salt if desired.
3. Store in an airtight container in the fridge.
CHEF'S NOTE:
Soy sauce may be substituted for the tamari.
Soy sauce may be substituted for the tamari.
NUTRITIONAL INFORMATION
(Per 1 tsp serving) Calories 2; Calories from Fat 0; Total Fat 0.0g; Cholesterol 0mg; Total Carbohydrate 0.4g; Protein 0.1g
Poultry Seasoning Mix(Per 1 tsp serving) Calories 2; Calories from Fat 0; Total Fat 0.0g; Cholesterol 0mg; Total Carbohydrate 0.4g; Protein 0.1g
Makes
1
â
4
cup
| This savory herb mixture is my favorite seasoning. It's traditionally used for seasoning poultry, which is why it's key in creating Chicken-Style Seitan (pg. 142) and Torkey (Tofu Turkey) (pg. 152).
1
â
4
cup
| This savory herb mixture is my favorite seasoning. It's traditionally used for seasoning poultry, which is why it's key in creating Chicken-Style Seitan (pg. 142) and Torkey (Tofu Turkey) (pg. 152).
1 tbsp dried rosemary
1 tbsp dried thyme
1 tbsp rubbed sage (not
powdered)
1 tbsp dried marjoram or
oregano
1 tbsp dried parsley or basil
1 tbsp dried thyme
1 tbsp rubbed sage (not
powdered)
1 tbsp dried marjoram or
oregano
1 tbsp dried parsley or basil
1. Grind herbs together in a mortar and pestle until coarse like the consistency of sea salt, but not powdered.
2. Store in an airtight container.
CHEF'S NOTE:
If you can find granulated, not powdered, poultry seasoning that isn't a rub, feel free to use it instead for convenience instead of blending your own. I like Cost Plus World Market's generic brand.
If you can find granulated, not powdered, poultry seasoning that isn't a rub, feel free to use it instead for convenience instead of blending your own. I like Cost Plus World Market's generic brand.
NUTRITIONAL INFORMATION
(Per 1 tbsp serving) Calories 10; Calories from Fat 3; Total Fat 0.4g; Cholesterol 0mg; Total Carbohydrate 2.0g; Dietary Fiber 1.3g; Protein 0.3g
Cajun Essence(Per 1 tbsp serving) Calories 10; Calories from Fat 3; Total Fat 0.4g; Cholesterol 0mg; Total Carbohydrate 2.0g; Dietary Fiber 1.3g; Protein 0.3g
Makes
1
â
2
cup
|
Pictured on pg. 268
| Commercial Cajun seasoning blends are often inconsistent when it comes to heat. Some brands are hotter than others, and the spices used in each can also vary. For these reasons I prefer blending my own Cajun seasoning.
1
â
2
cup
|
Pictured on pg. 268
| Commercial Cajun seasoning blends are often inconsistent when it comes to heat. Some brands are hotter than others, and the spices used in each can also vary. For these reasons I prefer blending my own Cajun seasoning.
2 tbsp sweet paprika
2 tbsp granulated garlic
powder
1 tbsp cayenne pepper
1 tbsp chili powder
1 tbsp pepper
1 tbsp dried oregano or
marjoram
1 tbsp granulated onion
powder
1
â
2
tsp ground nutmeg or
mace (optional)
2 tbsp granulated garlic
powder
1 tbsp cayenne pepper
1 tbsp chili powder
1 tbsp pepper
1 tbsp dried oregano or
marjoram
1 tbsp granulated onion
powder
1
â
2
tsp ground nutmeg or
mace (optional)
1. Combine all spices and herbs thoroughly.
2. Store in an airtight container.
CHEF'S NOTE:
If you want to substitute a commercial blend for convenience, I like McCormick's Cajun Seasoning from their Gourmet Collection.
If you want to substitute a commercial blend for convenience, I like McCormick's Cajun Seasoning from their Gourmet Collection.
NUTRITIONAL INFORMATION (PER 1 TBSP SERVING)
Calories 24; Calories from Fat 5; Total Fat 0.6g; Cholesterol 0mg; Total Carbohydrate 4.9g; Dietary Fiber 1.9g; Protein 1.1g
BerberéCalories 24; Calories from Fat 5; Total Fat 0.6g; Cholesterol 0mg; Total Carbohydrate 4.9g; Dietary Fiber 1.9g; Protein 1.1g
Makes
3
â
4
cup
|
Pictured on pg. 268
| Berberé, a spice blend, is a key ingredient in Ethiopian cooking and cannot be omitted. Although commercial blends exist, most of them are very hot and use cayenne pepper as the main ingredient. To keep control over the heat of the dish, I prefer blending a milder Berberé myself. With this spice blend you can safely add 1 tsp to any recipe, but if you choose to substitute a premade blend for convenience be cautious when adding it.
3
â
4
cup
|
Pictured on pg. 268
| Berberé, a spice blend, is a key ingredient in Ethiopian cooking and cannot be omitted. Although commercial blends exist, most of them are very hot and use cayenne pepper as the main ingredient. To keep control over the heat of the dish, I prefer blending a milder Berberé myself. With this spice blend you can safely add 1 tsp to any recipe, but if you choose to substitute a premade blend for convenience be cautious when adding it.
2 tbsp cayenne pepper, or
to taste
4 tbsp sweet paprika
1 tsp ground fenugreek
3
â
4
tsp ground cardamom
1
â
2
tsp ground coriander
1
â
2
tsp ground cumin
1
â
2
tsp ground nutmeg
or mace
1
â
2
tsp ground ginger
1
â
4
tsp ground cinnamon
1
â
4
tsp ground allspice
1
â
4
tsp turmeric
1
â
8
tsp ground cloves
to taste
4 tbsp sweet paprika
1 tsp ground fenugreek
3
â
4
tsp ground cardamom
1
â
2
tsp ground coriander
1
â
2
tsp ground cumin
1
â
2
tsp ground nutmeg
or mace
1
â
2
tsp ground ginger
1
â
4
tsp ground cinnamon
1
â
4
tsp ground allspice
1
â
4
tsp turmeric
1
â
8
tsp ground cloves
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