(modified from a Plant-based on a Budget recipe, made SOS free) Ingredients: 1 medium yellow onion, thinly sliced 6 garlic cloves, thinly sliced 3 large carrots, diced 4 celery ribs, diced ½ jalapeno, diced (optional) 2 teaspoons of paprika 1 ½ teaspoons of Poultry seasoning 8 Tablespoons of Bada Bing Bouillon + 8 cups... The post WFPB Basic Chickpea Soup (no salt, oil or sugar) appeared first on Local Spicery.| Local Spicery
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... The post Creamy Italian Dressing (salt, oil, and sugar free) appeared first on Local Spicery.| Local Spicery
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... The post Vegan Mayonnaise appeared first on Local Spicery.| Local Spicery
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... The post Tuna No Fish Salad (WFPB no oil) appeared first on Local Spicery.| Local Spicery
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.... The post Pickled Vegetables from Around the World appeared first on Local Spicery.| Local Spicery
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... The post Tutti Frutti Marinade for Soy Curls or Tofu appeared first on Local Spicery.| Local Spicery
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... The post Hoisin Sauce: salt, oil and sugar-free appeared first on Local Spicery.| Local Spicery
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... The post Bok Kai Kung Pao, Vegan and Oil-free appeared first on Local Spicery.| Local Spicery
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... The post Cajun Carrots on Grits with Gremolata appeared first on Local Spicery.| Local Spicery
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... The post Chick Peas Tikka Masala appeared first on Local Spicery.| Local Spicery