Vegan Beef Broth Dry Herb Mix

Dry Herb Mix Ingredients:
1/4 cup mushroom powder
1/4 cup nutritional yeast
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon mustard powder
1 teaspoon celery seed
1/4 teaspoon black pepper

Directions:
Mix all of this in a jar. Can also use a spice grinder if you want it to be a finer powder. Store and use as needed, being sure to shake or mix before using. Use 1 tablespoon per cup of water.

Vegan Mac & Cheese Dry Powder Mix

Dry Herb Mix Ingredients:
1 cup nutritional yeast
4 tablespoons tapioca starch
1 tablespoon sweet paprika
2 teaspoons salt
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon ground mustard
1/2 teaspoon turmeric
1 teaspoon vegan lactic acid (optional)

Directions:
Mix all of this in a jar. Can also use a spice grinder if you want it to be a finer powder. Store and use as needed, being sure to shake or mix before using.

Mac & Cheese Recipe:
Cook 1 cup of dried macaroni noodles (or other pasta) according to directions. Drain noodles. Put 1 cup unsweetened vegan milk in saucepan and add 1/4 cup of the dry herb mix. Whisk and cook over medium heat for 5 minutes until sauce thickens. Add 2 tablespoons of vegan butter and cook until melted. Add drained noodles, mix to coat.

Veggie lox

Ingredients:
1 cup carrot juice pulp or finely shredded carrots
1/4 cup finely chopped red onion
1/4 cup finely chopped parsley
2 tablespooons olive oil
1 tablespoon lemon juice
1/2 teaspoon salt
2 tablespoons dulse flakes
a few dashes of liquid smoke

Directions:
Place the carrots, onion and parsley in a bowl. Separately combine the olive oil, lemon juice, salt dulse and 3-4 dashes of liquid smoke and whisk. Add the dressing to the veggies and mix to combine.

Notes:
This is a copycat recipe for Aux Vivres in Montreal. So delicious! You can serve this in a wrap or add to a grain or salad bowl.

Taco Seasoning Dry Herb Mix

Dry Herb Mix Ingredients:
3 tablespoons chili powder
1 tablespoon cumin powder
1 tablespoon sweet paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon Mexican oregano (or other oregano)
1/4 teaspoon crushed red pepper
1/4 teaspoon cayenne pepper

Directions:
Mix all of this in a jar. Store and use as needed, being sure to shake or mix before using. Makes enough for 3 meals, use 2 to 2 1/2 tablespoons to season shredded tofu, lentils and rice or soy curls. Can also divide recipe by 3 for just one serving.

Vegetable Broth Dry Herb Mix

Dry Herb Mix Ingredients:
1 cup nutritional yeast
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 teaspoon black pepper
1 tablespoon dried parsley
1 teaspoon celery seed
1/4 teaspoon turmeric
1 tablespoon dehydrated carrot (optional)

Directions:
Mix all of this in a jar. Can also use a spice grinder if you want it to be a finer powder. Store and use as needed, being sure to shake or mix before using. Use 1 tablespoon per cup of water.

Chick'n Broth Dry Herb Mix

Dry Herb Mix Ingredients:
1 cup nutritional yeast
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 teaspoon black pepper
1 tablespoon dried parsley leaves
1 teaspoon celery seed
1 teaspoon dried thyme leaves
1 teaspoon dried sage leaves
1 teaspoon dried rosemary leaves
1/4 teaspoon turmeric
1 tablespoon dehydrated carrot (optional)

Directions:
Mix all of this in a jar. Can also use a spice grinder if you want it to be a finer powder. Store and use as needed, being sure to shake or mix before using. Use 1 tablespoon per cup of water.

Everything Bagel Seasoning

Dry Herb Mix Ingredients:
3 tablespoons poppy seeds
3 tablespoons white sesame seeds
3 tablespoons black sesame seeds
3 tablespoons dried minced onion
3 tablespoons dried minced garlic
1 tablespoon sea salt

Directions:
Mix all of this in a jar. Store and use as needed, being sure to shake or mix before using. Use to make homemade crackers, sprinkle on focaccia before baking or on avocado toast. I love Penny’s spices and buy my dried minced onion and garlic from them. Very high quality!

Mexican Corn Popcorn Seasoning

Dry Herb Mix Ingredients:
4 tablespoons nutritional yeast
1 teaspoons salt
1/2 teaspoon chipotle chili powder
1/2 teaspoon dried cilantro
1/2 teaspoon lime zest
1/4 teaspoon cayenne

Directions:
Mix all of this in a jar. Can also use a spice grinder if you want it to be a finer powder. Store and use as needed, being sure to shake or mix before using. This is enough seasoning for about 16 cups of popped popcorn.

Everything Bagel Popcorn Seasoning

Dry Herb Mix Ingredients:
2 teaspoons toasted caraway seeds
2 teaspoons salt
1 teaspoon toasted black sesame seeds
1 teaspoon toasted white sesame seeds
2 teaspoons granulated garlic
2 teaspoons granulated onion powder

Directions:
Mix all of this in a jar. Store and use as needed, being sure to shake or mix before using. This is enough seasoning for about 16 cups of popped popcorn.

Bloody Mary Popcorn Seasoning

Dry Herb Mix Ingredients:
4 tablespoons tomato powder
Big pinch of saffron
4 teaspoons oregano
2 teaspoons celery seed
2 teaspoons sweet paprika

Directions:
Mix all of this in a jar. Can also use a spice grinder if you want it to be a finer powder. Store and use as needed, being sure to shake or mix before using. This is enough seasoning for about 16 cups of popped popcorn.

Nacho Popcorn Seasoning

Dry Herb Mix Ingredients:
4 tablespoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 teaspoon chili powder
1 teaspoon salt

Directions:
Mix all of this in a jar. Can also use a spice grinder if you want it to be a finer powder. Store and use as needed, being sure to shake or mix before using. This is enough seasoning for about 16 cups of popped popcorn.

Ranch Popcorn Seasoning

Dry Herb Mix Ingredients:
1 teaspoon dried dill
1 teaspoon dried chives
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper

Directions:
Mix all of this in a jar. Can also use a spice grinder if you want it to be a finer powder. Store and use as needed, being sure to shake or mix before using. This is enough seasoning for about 16 cups of popped popcorn.

Ranch Dressing Mix

Dry Herb Mix Ingredients (makes enough for 4 batches of Ranch Dressing):
6 tablespoons nutritional yeast
2 tablespoons onion powder
2 teaspoons garlic powder
6 tablespoons dried dill
2 tablespoons dried parsley
1 teaspoon ground pepper
3 teaspoons salt

Directions:
Mix all of this in a jar. Can also use a spice grinder if you want it to be a finer powder. Store and use as needed, being sure to shake or mix before using.

Ranch Dressing

Ingredients:
1/4 cup dry herb mix
1 cup vegan mayo (I prefer Follow Your Heart)
1 clove garlic, minced
1/2 small lemon, juiced
1 teaspoon apple cider vinegar

Directions:
Mix all ingredients together. Add a tablespoon of water at time to thin out, if desired.

Vegan Breakfast Sammy

Ingredients:
3 thin slices of tofu that has been pressed
1 tablespoon Vegan Eggy Mix
1 tablespoon canola oil
1/4 teaspoon Dijon mustard (if ground mustard was not included in the eggy mix)
1/4 teaspoon kala namak black salt
2 thin slices of sourdough bread
1 slice of vegan cheese—we like Chao Creamy Original
Vegan bacon bits

Directions:
Mix vegan eggy mix with canola oil. If you did not include the ground mustard in the vegan eggy mix, add the Dijon mustard and combine. Place the tofu slices in the mix and coat.

Heat a cast iron pan over medium to high heat. When the pan is hot, place the tofu slices and cook until crisp, flipping every few minutes. Just before the tofu is finished, sprinkle 1/4 teaspoon kala namak black salt on the tofu.

While the tofu is cooking, toast the sourdough bread.

Place a piece of tofu on the toasted bread, then half of the cheese slice, sprinkle with bacon bits, place the next piece of tofu, the other half of the cheese, some more bacon bits and then finally the last piece of tofu and the sourdough bread.

Enjoy!

Vegan Eggy Mix

Ingredients
1 cup nutritional yeast
2 tablespoons ground pepper
2 tablespoons salt
2 tablespoons turmeric
2 tablespoons ground mustard (or leave this out and use 1 teaspoon fresh Dijon in prep)
4 tablespoons granulated garlic
4 tablespoons granulated onion

Mix all of this in a jar, store and use as needed.

Uses
Use 4 tablespoons with a 14-16 ounce block of tofu for tofu scramble. If you did not use ground mustard in the mix, you will add 1 teaspoon fresh Dijon. You will also add 1 teaspoon of kala namak black salt, just before the dish is complete.

OR

Use 1 tablespoon per eggy sandwich. If you did not use ground mustard in the mix, you will add 1/4 teaspoon fresh Dijon. You will also add 1/4 teaspoon of kala namak black salt, just before the dish is complete.

Celery Soup

Ingredients
2 tablespoons olive oil
1 onion, diced
8 garlic cloves, minced
1 large head of celery, sliced thin
2 medium russet potatoes, sliced into 1/2 inch cubes
5 cups vegetable broth
1/2 cup raw cashews
1 bay leaf
1 teaspoon salt
1/2 teaspoon pepper
Dash cayenne pepper
1/4 cup fresh dill
1/2 cup fresh parsley

Directions
Heat the oil in a big pot over medium heat, add onion and sauté until golden. Add the garlic and stir for a minute until fragrant. Add celery, potatoes, broth, cashews, bay leaf, salt, pepper and cayenne. Cover and bring to a rolling boil, then turn down heat and simmer gently for about 10 minutes and the potatoes are tender.

Turn off heat, remove bay leaf, add the fresh herbs. Use an immersion blender to blend until smooth.

Salsa

Ingredients
2 pounds of fresh tomatoes, stems removed
2-4 jalapeno peppers
2 serrano peppers
1 whole white onion, quartered
1 lime, juiced
1 cup fresh cilantro, chopped
2 cloves garlic, minced
1 tablespoon salt

Directions
Heat a cast iron pan over medium high heat. Place the tomatoes and peppers in the skillet. Rotate the vegetables occasionally as you see each side blister. This can take 15-20 minutes.

Remove from heat, cool, then remove the stems from the peppers. Remove the seeds if you would like, we keep them in because we like our salsa with a lot of heat.

Place the tomatoes, peppers, onions, and lime in a food processor and pulse quickly just until it is the texture you like. Add the garlic, cilantro and salt. Pulse again until the mixture is blended and chunky.

Enjoy with chips or any other way you would like. My husband loves this on top of hash browns or tater tots.

Pasta sauce with garlic, oil, and pepper flakes

Dry Herb Mix
Ingredients:
10 tablespoons Penzeys minced garlic
14 tablespoons Penzeys crushed medium red pepper flakes
1/2 cup tablespoons dried parsley
1/2 cup tablespoons dried oregano

Directions:
Mix together and store in a jar until ready to use. Be sure to shake or mix before measuring out.

Pasta sauce
Ingredients:
2-3 tablespoons olive oil
10 tablespoons of dry herb mix
2 28 ounce cans of crushed tomatoes or 4 cups of fresh crushed tomatoes
salt

Directions:
Heat the olive oil in a skillet over medium heat. Add the spices to the pan and cook over medium until they start to release their flavor, being careful not to burn the garlic.

Add the crushed tomatoes and cook at low heat for at least 30 minutes. The sauce will reduce a bit. Add the salt a little as you go, tasting each time. Start with a few teaspoons.

Serve over your favorite pasta!