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Chick-It Seasoning

Chick-It Seasoning
A wonderful vegetarian chicken style seasoning you can make yourself.
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 1 ½ c. nutritional yeast flakes
  2. ½ c. salt
  3. 1 ½ t. tumeric
  4. 1 T. garlic
  5. 3 T. onion powder
  6. 1 ½ tsp. marjoram
  7. 1 ½ tsp. sage
  8. 3 T. parsley
Instructions
  1. Place ingredients, in order listed, into a blender.
  2. Blend on medium thoroughly to a powder-like consistency.
  3. Store in a sealed container in the refrigerator. Makes 2 cups.
Notes
  1. For a super-flavorful version, use herbs (especially turmeric, marjoram, and sage) from Penzeys.com. This is the "secret" ingredient 😀
Adapted from Guilt-free Gourmet by V. Griffin
Adapted from Guilt-free Gourmet by V. Griffin
Ben & Madeline https://www.benandmadeline.us/

Creamy Corn Chowder

Creamy Corn Chowder
Serves 6
A delicious, creamy/chunky chowder that pairs perfectly with a fresh green salad or crackers
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. 1 onion, chopped
  2. 6 c. potatoes, peeled and cubed
  3. 1 c. raw, washed cashews
  4. 4 c. corn (frozen or cut off the cob)
  5. ¼ c. Chick-it Seasoning (see recipe following)
  6. ¼ c. nutritional yeast flakes
  7. 1 tsp. basil
  8. ½ tsp. sage
  9. 1 bay leaf
  10. 1 tsp. onion powder
  11. Salt to taste
Instructions
  1. Cook potatoes and onion together in a little water until potatoes are done.
  2. Blend 2 cups of the potato/onion mixture with the cashews and 1/2 c. of the corn, adding enough water to blend smoothly to a thick, creamy chowder. Leave the rest of the corn and potatoes chunky.
  3. Mix blender mixture back into rest of potatoes and add more water to entire mixture to achieve desired consistency.
  4. Add the rest of the corn and all the other seasonings.
  5. Simmer gently, stirring often, for 10-15 minutes – DO NOT BOIL!
Adapted from Guilt-free Gourmet, V.Griffin
Adapted from Guilt-free Gourmet, V.Griffin
Ben & Madeline https://www.benandmadeline.us/

Ruby Borscht

 

Ruby Borscht
Serves 6
A hearty Russian stew to warm the cockles of your heart!
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr
Ingredients
  1. 1 onion (or 3 TBS dried chopped onion + 1/3 cup water)
  2. 2 TBS olive oil
  3. 3/4 cup dry brown lentils (thoroughly sorted and rinsed)
  4. 2 cups canned tomatoes
  5. 3 med. carrots, peeled and diced
  6. 3 med beets, raw,peeled, and diced into chunks OR 2 14-oz cans of canned beets (add pre-cooked or canned beets to stew at end with cabbage)
  7. 2-4 cups of water (finished consistency is a fairly thick stew)
  8. 1/2 med. head of cabbage, shredded
  9. 2 TBS beefstyle vegetarian seasoning or Braggs Liquid Aminos
  10. Salt to taste
For garnish
  1. Soy Mayonnaise or Tofutti Better than Sour Cream
  2. Dried dill weed or finely chopped fresh dill greens
Instructions
  1. Sauté onions in oil in the bottom of a Dutch Oven or soup pot.
  2. As soon as they are softened, add tomatoes and half of the water.
  3. Add lentils and return to a rolling boil.
  4. Add carrots and beets (if using raw beets) and reduce heat to a steady simmer.
  5. After 45 minutes add the cabbage, canned beets (if using them), and all other seasonings.
  6. Add water to give desired consistency.
  7. Simmer for about 15 more minutes and taste for seasoning balance. Add more salt or Braggs Liquid Aminos if desired.
  8. Serve with a dollop of non-dairy mayonnaise or sour cream and a sprinkle of dill on each bowl of soup.
Ben & Madeline https://www.benandmadeline.us/