The Least-Used Ingredients in Vegan Cooking

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Raise your hand if you have spices and herbs in your kitchen.

Great…thanks! (That’s almost everyone!)

Now raise your hand again if you have dust collecting on the lids of those cute little jars.

Thanks again. (Quite a bit of you).

Finally, raise your hand if you have had those herbs and spices for longer than 6 months — without hardly having used them.

A year?

Two years?

Five?

Yup, almost everyone. I get it. You’re not alone.

Herbs and spices are the most underused ingredients in cooking — yes, even in vegetarian and vegan homes! 

I often quip that people who say they “could never be vegan” because the food is “too bland” haven’t stopped to think about the fact that they flavor their meat with plants: ketchup, mustard, barbecue sauce, Worcestershire sauce, steak sauce, relish, vinegars, oils, horseradish, hot sauces, chutneys, jellies, jams, salsa, soy sauce, wasabi, curries, tahini, pickles, garlic, ginger, onions, lemons, limes, and an endless array of spices and herbs.

But truly, aside from the most widely used commercially prepared condiments, even vegetarians and vegans are not taking advantage of the thousands of herbs and spices available that add flavor, color, texture, warmth, and excitement to their dishes.

And that’s what I covered in my class: EVERYTHING YOU EVER WANTED TO KNOW ABOUT HERBS AND SPICES I addressed the most commonly asked questions. 

  • What’s the best way to store herbs and spices?
  • Should I use ground spices or whole?
  • I have a small kitchen but love to cook, so if you could choose only 5 spices and 5 herbs to have on hand, which would you choose?
  • I tend to stick with typical spices and herbs (cumin, coriander, turmeric) but would love to know what to do with less familiar ones such as sumac, fenugreek, and tarragon.
  • How do I substitute herbs and spices? For instance, if a recipe calls for cumin and thyme, but I don’t have either, what can I use instead?
  • Which herbs/spices go best with which foods?
  • Can I freeze leafy herbs like basil, parsley, and sage? How?
  • In terms of nutrition and flavor, which are best: fresh or dried?
  • If a recipe calls for one tablespoon of fresh herbs and you have only dried, what would the measurement be?
  • What cuisines are specific herbs and spices associated with?

I also provided recipes to help boost your use of some common (and not-so-common) spices and herbs:

  • Turmeric “Golden” Milk
  • Hibiscus-Infused Water
  • Za’atar
  • “Poultry” Seasoning
  • Herb-Infused Simple Syrup

I packed a LOT into this class, and I’m so pleased by the response to it. You will feel soooo empowered and soooo excited by the end. GET YOUR ON-DEMAND VIDEO, RECIPES, AND RESOURCES

And tell me what else you’d like to know regarding cooking with herbs and spices. 

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