Creamy Italian Dressing (salt, oil, and sugar free)
Ingredients: ½ Cup Cashews, unsalted, unroasted (substitute: 1/3 Cup Cannellini Beans + 2 TBSP Tahini) ½ Cup Water Juice of 1 Lemon 1 TBSP Red Wine Vinegar 2 tsp Local Spicery Sole della Toscana Directions: Put cashews and water into the blender. Run on high for several seconds, then let sit for 15+ minutes. Run...
Vegan Mayonnaise
This is easy to make and so much better than any Vegan Mayonnaise we have purchased! 8 oz Silken Tofu, allowed to drain, cut into cubes, then placed onto a dry, clean dish towel and allowed to sit for 10 minutes to remove any extra moisture. 1 tsp fresh lemon juice 1 tsp distilled vinegar...
Tuna No Fish Salad (WFPB no oil)
NOTE: This recipe is based on Cathy Fisher’s Tu-no Salad recipe in Straight Up Food. You can find her original recipe here: Tu No Salad Local Spicery’s Tuna No Fish Salad 1 15-oz. can chickpeas, drained and rinsed ½ small red onion, minced (about ¼ cup) 3 ribs celery, 1/8” dice ½ red bell...
Pickled Vegetables from Around the World
1) Select the container for the pickled vegetables. I usually use either a canning jar or a repurposed sanitized jar. 2) Clean and slice vegetables to the size you want them. Harder vegetables (like carrots) like to be cut into narrow pieces so they will pickle all the way through and not be too crunchy....
Tutti Frutti Marinade for Soy Curls or Tofu
BY: THE JAROUDI FAMILY Ingredients: 1 cup soy curls or cubed extra firm tofu 1/4 cup aquafaba 2 Tbsp date paste 2 Tbsp balsamic vinegar 2 cloves garlic, minced 1 Tbsp Tutti Fruitti Jaroudi Blend 1 tsp Dijon mustard 1/2 tsp miso paste 1/4 tsp black pepper Directions: 1.) If using dehydrated soy curls, rehydrate them according...
Hoisin Sauce: salt, oil and sugar-free
Blend together:* 6 TBSP Water 2 tsp Sodium Free Rice Vinegar 8 Prunes 1 tsp Toasted Sesame Seeds 1.5 tsp Local Spicery Jin Yong 3 tsp Local Spicery Depth 2 tsp Local Spicery Sel-acious 1 tsp Garlic Powder Pinch Cayenne Pepper, to taste * Note: You may have to double or triple recipe for it...
Bok Kai Kung Pao, Vegan and Oil-free
Easy full-flavor vegan dish featuring Local Spicery’s Jin Yong Cantonese spice. Dish developed in honor of Bok Kai weekend 2024, Marysville, CA. For the demonstration on our Youtube channel: CLICK HERE Sauce: 3/8 cup Soy Sauce, low sodium 1/4 cup Rice Vinegar, salt and sugar free 2 T Sake or...
Cajun Carrots on Grits with Gremolata
Porcini Grits 2/3 cups, old-fashioned grits (not instant) 2 1/3 cup, water (substitute 2 cups water, 1/3 cup nut milk) 1 1/2 tsp Local Spicery Porcini Rub ½ tsp, Local Spicery Sel-acious Add ingredients in a small saucepan. Bring to a boil while stirring. Reduce heat to a simmer. Cover, and cook until grits are...
Chick Peas Tikka Masala
Ingredients: 1 large or 2 small onions, finely minced 7 cloves of garlic, minced 1 TBSP fresh ginger, finely minced 1 large carrot, peeled and sliced into 1/8” slices 2 TBSP Local Spicery Tikka Masala Blend (To purchase: CLICK HERE) 1 28 oz can, no salt added crushed tomatoes 3 TBSP tomato paste 1 15.5...
Garam Masala Lentils (WFPB SOS Free)
Ingredients: 1 Onion, chopped 1 Carrot, diced 3/4 cup Peas (I used frozen) 2 cups Brown Lentils 2T Local Spicery Garam Masala 2 cups Veggie Broth, salt-free (I used 2 T Bada Bing with 2 cups boiling water) 1 can Diced Tomatoes Directions: Soak lentils in water while pulling ingredients together and chopping veggies...
Making Mustards
American Prepared Mustard Ingredients: ½ cup cold water 3/8 cup yellow mustard powder ½ tsp sumac ¼ tsp turmeric 1/8 tsp garlic powder ¼ cup distilled white vinegar Combine water, mustard, turmeric and garlic in a small non-reactive saucepan. Cook over low heat, stirring constantly until it reduces to a thick paste that...
Authentic Vegan Pupusas
Authentic Vegan Pupusas This dish has a lot of moving parts (actually, four different elements), but all the parts are really simple. Make the pickled vegetables and roast the chiles the night before, set up the rice, make the beans, and while the beans are cooking, prepare the masa tortillas. Watch Nick demonstrating this recipe...
