When you become a vegetarian or vegan, you might feel like you’ve given up the flavors that you once enjoyed on your favorite meat dishes. That is not true, just about everything you may have once used as a marinade can also be used in your new lifestyle. My personal favorites are those asian marinades that involve miso, soy sauce (aka shoyu) and believe it or not there even exists a vegan oyster sauce in some markets.
Here is a simple miso marinade that you can try, that I have taken from one of my many vegetarian/vegan cook books. This one comes from “Gettin” Saucy” by Andrea Bertoli.
1/4 cup miso
1/4 cup mirin (or white wine)
2 Tbsp soy sauce (shoyu – use gluten free is necessary)
1 Tbsp rice vinegar
1/2 tsp black pepper
1/4 tsp red chili flakes (optional)
Whisk all of the ingredients together until smooth and well blended. You can use a food processor if you want to. Then store for up to a couple weeks, this recipe will make about 1/3 cup of marinade, so if you need a lot, then multiple the ingredients accordingly to produce what you need for your meal.
This marinade can be used on tempeh (overnight), seitan or a extra firm tofu. If you use it on veggies, marinate for at least an hour. Grill or bake for 10-15 minutes.
Have you ever wondered what spices are in poultry seasoning and is there a hint of poultry essence in it? Inquiring minds want to know, well at least my inquiring mind. I am happy to say there is no poultry in it, do ground down chicken by-products added. Yippee!
Well I threw out my bottle of poultry seasoning before checking what was in it and now I need some for a recipe I want to try. I am happy to report that I do have a fix for my problem and I can make my own using existing spices I have in my kitchen, so no need for me to run out and buy some. If you are interested in making your own poultry seasoning here is a recipe that you can pre-make and store in your own personal spice jar. Imagine it your made this recipe with fresh dried herbs from your organic garden, how wonderful that will be!
Home-made Poultry Seasoning
Ingredients – 1 teaspoons of each:
- dried rosemary
- dried sage
- dried thyme
- dried marjoram
- celery salt
- 1/4 teaspoon ground pepper
Combine all of the ingredients together and crush with a mortar & pestle, spice grinder or mini food processor. Store and use as needed for your future recipes.
Then, get ready for a fiesta with these 20 zesty recipes for Cinco de Mayo.
Source: 25 Zesty Recipes for Cinco de Mayo | One Green Planet
Summer is coming and I LOVE salsa, all kinds of salsa. This little recipe of sweet and spicy will be great on your soft tacos, chips or veggie quesadilla. Even if you don’t have strawberries available you can swap that out and replace it with mango or other sweet seasonal fruit.
- 16 ounces fresh strawberries, diced
- 4 small tomatoes, de-seeded and diced
- 1 red onion, diced
- ½ cup chopped fresh cilantro
- 3 garlic cloves, minced
- 1 jalapeño, de-seeded and minced
- 1 Tablespoon olive oil
- Juice of 1 large lime or 2 small limes
- 1 teaspoon salt
- 1 Tablespoon turbinado sugar
- Combine strawberries, tomatoes, onion, cilantro, garlic and jalapeño in a large bowl.
- Stir in oil, lime juice, salt and sugar.
- Cover and chill at least 1 hour before serving. Enjoy!
Recipe courtesy of Down to Earth
Here’s a recipe from a local health food/grocery store that I frequency purchase my fresh produce and vegetarian cooking ingredients from called Down to Earth. What I love about this store is they also offer free vegetarian and vegan cooking classes, health awareness workshops to their shoppers and the community. Some free, some for a small fee. They have various locations throughout the State of Hawaii, so when visiting I would recommend paying them a visit.
This is a recipe provided online for a pineapple and red cabbage salad:
- ¼ cup red wine vinegar
- 2 Tablespoons maple syrup
- 2 Tablespoons Oils of Aloha® Pele’s Fire Macadamia Oil
- ¼ teaspoon grated ginger
- 1 jalapeno pepper, deseeded and minced (optional)
- 1 Japanese cucumber, deseeded and diced
- 1 (16 oz.) jar of Maui Preserved brand Sweet & Spicy Pineapple, drained and chopped
- ½ head of red cabbage, shredded
- 1 large carrot, shredded
- ¼ cup coarsely chopped cilantro
The directions are super easy, mix all your dressing ingredients in one bowl, set aside. Chop/cut your salad ingredients and combine in a bowl. Then add your spicy dressing. If you are not big on spicy, use regular macadamia oil or reduce the amount/eliminate the jalapeno pepper – always taste test along the way.