Spices Used in Vegan Recipe Favorites

Spices:
Salt
Pepper
Garlic powder
Onion powder*

Basil*
Oregano*

Paprika*
Chili powder*

Cumin*
Coriander*

Sage
Thyme

Turmeric
Black salt

Other additions:
Nutritional yeast
Vegetable bouillon cubes
Lemon juice
Hot sauce
Oil
Soy sauce
Mirin
Vinegar
Cooking wine
Ketchup
Okonomi sauce

As used in lasagna, chorizo, falafel, hamburger helper, vegetable pot pie, omelette, stir fried noodles, etc.

*Large amount needed for lasagna and chorizo

Vegan Falafel Patties

Patties:
2 cans salt free garbanzo beans, divided
1 red onion, chopped
4 cloves garlic, quartered
10 sun dried tomatoes in oil, drained
1 cup parsley
2 tsp cumin
2 tsp coriander
2 tsp salt
1 cup garbanzo bean flour
2 tbsp olive oil or silpat baking mat
Avocado hummus:
1/2 cup garbanzo beans
1 avocado, pitted and peeled
1/3 cup parsley
1/4 cup olive oil
1 clove garlic
1 tbsp lemon juice
1/2 tsp sea salt
1/4 tsp cayenne pepper

Drain and rinse beans. Reserve 1/2 cup of beans for hummus. Pulse all ingredients except oil in a food processor until combined. Brush olive oil onto two sheet pans or place a clean silpat baking mat on a sheet pan. With an ice cream scoop, transfer patty mixture onto sheet pans and press down until about 1/4 inch thick. Bake at 350 degrees F for 10 minutes. Flip patties over with a large flat ended metal spatula, applying pressure while flipping for clean removal. After flipping over all patties, bake for 10 minutes. Makes 12 patties.

Pulse all hummus ingredients in a food processor until combined.

Altered from Chloe's Kitchen

Vegan Marbled Chocolate Chip Brownies

1 cup unbleached flour
1 cup sugar
1/4 cup + 2 tbsp cocoa powder
1/2 tsp baking powder
1/4 tsp salt
1/2 cup water
1/4 cup + 2 tbsp canola oil
1/2 tsp vanilla extract
1/2 cup vegan chocolate chips
Raspberry jam, for garnish

In a large bowl, sift dry ingredients. In a measuring cup, combine wet ingredients. Add wet ingredient to dry until just combined then stir in chocolate chips. Transfer to an 8 x 8 square pan brushed with canola oil. With a knife, spread raspberry sauce across batter in 4 thin, equally spaced lines. Like a checkerboard, pull the knife through perpendicularly creating a marble pattern. Bake at 350 degrees F for 20 minutes. Cuts cleanly when refrigerated.

Vegan Macaroni and Cheese

Macaroni:
1 pound elbow macaroni, cooked
2 tbsp vegan butter
Cheese:
1/2 cup unbleached flour
1/2 cup nutritional yeast
2 1/2 cups soy milk, divided
3 tbsp ketchup
1/2 tsp garlic salt
1/2 tsp onion powder
1/2 tsp lemon juice
1/8 tsp sugar

After draining macaroni, return to pot and stir in vegan butter.
Mix flour and nutritional yeast in a medium saucepan. Add 1 cup of soy milk and form a thin paste, mixing thouroughly to avoid any dry pockets. Add 1/2 cup more soy milk and turn on heat to medium. Stir continually until sauce thickens. Remove from heat and whisk in remaining 1 cup of soy milk.  Add ketchup, garlic salt, onion powder, lemon juice, sugar, and stir until incorporated.
Mix in desired amount of cheese in individual portions just before serving.

Altered from http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=122
Chloe's Kitchen

Vegan Chicken Tomato Macaroni Salad

Dressing:
1/2 cup Spectrum low fat vegan mayonnaise
1/4 cup Kikkoman unsweetened soy milk
1 tbsp red wine vinegar
1 tsp sugar
1/4 tsp salt
1/8 tsp pepper
Salad:
1 box macaroni (~13.25oz)
4 strips Gardein chik'n strips, cubed
1/2 cup sugar plum tomatoes, halved

Cook macaroni according to package direction in lightly salted water. Drain. Mix dressing ingredients until well incorporated. Pour over macaroni. Stir in chik'n and tomatoes.

Altered from http://thepioneerwoman.com/cooking/2012/06/the-best-macaroni-salad-ever/

Vegan Chilled Green Basil Lemonade

1/2 cup water
2 tbsp lemon juice
2 tbsp sugar
1 inch basil leaf
3/4 cup ice (I used 6 moon shaped cubes)

Process water, lemon juice, sugar, and basil until combined. Add ice and blend until smooth. Makes 1 serving.