Caribbean Green Seasoning

 

Ingredients
1 1/2 cups chopped cilantro
1/2 cup chopped chives
1 cup roughly chopped parsley
4 green onions/scallions
4 tablespoons chopped onion
6 sprigs of fresh thyme
3-4 tablespoons lemon juice or even more to taste
1 teaspoon minced ginger
1 teaspoon minced garlic
salt to taste
chili to taste
water if needed, about 1/3 -1/2 cup

Instructions
Using a food processor
Add all the ingredients, minus the water, to a food processor and pulse into a paste.
Adjust seasoning as needed and decant into a clean jar.
Note: this method gives a bit of a coarse texture.
Using a blender
Add all the ingredients to a blender and then blend into a smooth paste.
Adjust seasoning as needed and decant into a clean jar.
Enjoy!

Cheese Powder

 

Ingredients
3 Tbsp nutritional yeast
1/2 cup dehydrated vegan gouda cheese
1/2 cup dehydrated vegan Parmesan cheese
1/2 cup dehydrated vegan cheddar cheese
1/2 cup dehydrated vegan mature cheddar cheese
1/2 cup dehydrated vegan American cheese
1 tablespoon fine sea salt
2 teaspoon msg (optional)
2 teaspoons ground white pepper
1 teaspoon ground mustard
1/2 teaspoon lactic acid
1 tablespoon onion powder
1 tablespoon paprika

Instructions
Thinly slice the cheese and place on dehydrator sheets, spaced out evenly.
Place into the dehydrator set to 125F. Dehydrate for 24-48 hours.
Remove and pat dry using paper towels. Blend each cheese separately.
In a small bowl, add and combine nutritional yeast with the cheese powders, fine sea salt, MSG, ground white pepper, lactic acid, mustard powder, onion powder, and paprika. Whisk together.
Place tortillas out evenly across a baking sheet. Toss into the oven at the lowest setting for 10 minutes.
Remove and cut into quarters. Fry in a large heavy bottom pot filled with 2-3” of oil heated to 350F in batches for 2-3 minutes, flipping occasionally.
Remove and place on a wire rack set over a baking sheet to drain and cool. Immediately dust with cheese powder on both sides.
Enjoy!

Seasoned Miso Salt

 

1 teaspoon Celery seed
1 teaspoon Black pepper
1 teaspoon White pepper
1 teaspoon ground Orange peel
2 tablespoons Paprika
2 tablespoons Nutritional yeast
2 tablespoons Mushroom powder
2 teaspoons dried Parsley
1 teaspoon Thyme
1 teaspoon Mace
1 teaspoon Turmeric
1 teaspoon ground Ginger
2 teaspoons Onion powder
1 teaspoon Garlic powder
1/2 teaspoon Cayenne pepper
1 teaspoon Ground mustard
1 teaspoon Lactic acid
Powdered low sodium instant miso soup

Mix all herbs and spices. Measure total volume after mixing, and add an equal volume of miso soup powder. Add to a blender and blend thoroughly. Store in a cool, dark place at room temperature. Enjoy!

Wakame Oil

Ingredients

1 bottle of neutral flavored oil

1/4 to 1/2 cup ground dried Wakame seaweed

Instructions

In a saucepan, warm the oil over low heat. Add seaweed and cover pan. Allow the seaweed to infuse into the oil at a very low temperature for up to several hours, until the oil achieves the desired strength.

Store in a dark glass bottle in the refrigerator and use in any recipe requiring the flavor of fish.

Enjoy!

Miyoko's Unturkey Seasoning Mix

 Ingredients

2 cups nutritional yeast
2 tablespoons sea salt
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons dried thyme
2 tablespoons celery seed
2 tablespoons rubbed sage
2 teaspoons dried rosemary
2 teaspoons paprika
2 teaspoons dried tarragon
2 teaspoons dried marjoram
2 teaspoons freshly ground black pepper
1 teaspoon ground turmeric
1 teaspoon ground ginger

Instructions

Add all ingredients to a blender and blend til finely ground. May be made months ahead of time. This will be used for the u turkey seitan mixture, the cooking stock, the basting liquid, the stuffing broth, and the gravy.