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...
Read more

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 1 28 oz can, no salt added crushed tomatoes 3 TBSP tomato paste 1 15.5 oz. can, no salt...
Read more

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...
Read more

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...
Read more

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...
Read more

Three Oil-Free Salad Dressings

Rincon Beach Sweet Vinaigrette* ¼ cup champagne vinegar 1 tsp sun-dried tomato powder 2 tsp Local Spicery Rincon seasoning (not salt free) ¼ cup pineapple juice 1 ½” thick slice of pineapple   Creamy Italian Dressing* 1/3 cup cannellini beans 2 TBSP tahini ½ cup warm water 2 tsp Local Spicery Sole della Toscana seasoning...
Read more

Oaxacan Molcajete Salsa

Ingredients: 2 very ripe medium-sized Tomatoes or 3 very ripe Roma Tomatoes ½ Onion, peeled and sliced ¼” thick 3 Cloves, garlic still in the paper-like covering ½ Serrano Chile, destemmed and deseeded 1 large Poblano (Pasilla) Chile 1 TBSP, raw Pepitas 1 tsp. Toasted Sesame Seeds 1 tsp. each: milled Guajillo Chiles milled Ancho...
Read more

Vegan Paella

1 cup short-grained white rice (Bamba preferred, Arborio or Calrose also work) ½ lb mushrooms (I prefer Chantarelle, Shiitake or Oyster), sliced ½ can artichoke hearts in water or brine, quartered 1 roasted red bell pepper, sliced 1 small onion, ½ chopped, ½ quartered 2 cloves of garlic, chopped 1 tsp Smoked Pimenton Big pinch...
Read more

Mushroom Bourguignon (no oil)

½ cup, Vegan Lardons (see below*) — ½ pound extra firm tofu, 2 tsp Local Spicery Bacon Seasoning, ¼ tsp coconut aminos (optional) 3 large portobello mushrooms caps, ½” slices, 2” long 1 cup pearl onions, peeled** 1 large or 2 medium carrots, peeled and cut to ¼”x ¼”x 3” matchsticks 1 medium onion, diced ½ tsp dried...
Read more

Nick’s Easy Instapot Pinto Beans (no oil) served with Rice

Ingredients: 1 pound of dried pinto beans, rinsed 1 small onion, chopped (1/4” dice) 3 cloves garlic, minced 5-6 cups of water 1 TBSP Local Spicery Nick’s Mex Mix 1 Bay Leaf 2 tsp Milled Guajillo Chiles   Add everything to Instapot and pressure cook for 35 minutes, natural release. Serve with rice in a...
Read more

BBQ Beans (no oil)

Ingredients: Approximately one pound of dried pinto beans, cooked* (substitute 3-4 14.5 oz. cans of sodium-free pinto beans) One small onion, chopped (1/4” dice) Four cloves garlic, minced ½ yam 14.5 oz. can, diced tomatoes 2 dates, pit removed 2 TBSP, Local Spicery Bayou Barbecue 1 TBSP cider vinegar   Cook yam for 5 minutes...
Read more

BBQ Cauliflower Steaks (no oil)

  Ingredients: One large head of cauliflower, leaves and stems removed, rinsed, and sliced into 1’ thick steaks (usually only the middle 2 steaks actually hold together, with the rest being used as florets). Approximately 1 TBSP maple syrup Local Spicery Bayou Barbecue to taste Bayou BBQ Sauce*   Preheat oven to 475 degrees. Place...
Read more