2tablespoons16 g instant coconut milk powder (optional)
½teaspoonfine sea salt
1½teaspoonsbaking powder
½teaspoonbaking soda
1tablespoon8 g egg replacer powder (e.g., Ener-G)
½teaspoonground ginger
2teaspoonsground cinnamon
¼cup40 g raisins
¼cup34 g candied ginger, finely chopped
Instructies
Preheat the oven to 350°F (180°C, gas mark 4).
Lightly coat an 8 × 4-inch loaf pan with nonstick spray.
In a medium bowl, whisk together the oil, whiskey, pumpkin purée, vanilla, Sucanat, and nondairy milk.
In a large bowl, sift together the flour, coconut milk powder (if using), salt, baking powder, baking soda, egg replacer powder, ginger, and cinnamon.
Gently fold the wet ingredients into the dry ingredients, being careful not to overmix.
Fold in the raisins and chopped candied ginger.
Pour the batter into the prepared loaf pan.
Bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
If the loaf browns too quickly, loosely cover it with foil.
Cool the loaf in the pan on a wire rack for 15 minutes.
Then transfer the loaf directly to the rack and let it cool completely before slicing or storing.
Notes / Tips / Wine Advice:
Serving Tip:Enjoy this bread as a snack with tea or coffee, or serve with a dollop of vegan whipped cream for dessert.Wine Advice:Pair this loaf with a glass of sweet dessert wine, such as Muscat, or a spiced whiskey cocktail.
Store the five-spice powder in an airtight container in a cool, dry place.
Notes / Tips / Wine Advice:
Serving Tip:Sprinkle this five-spice powder on roasted meats, vegetables, or use it in marinades for an authentic Chinese flavor.Wine Advice:Pair dishes using this spice blend with a bold Syrah or a plum wine to complement its complex flavors.
1teaspoonfive-spice powderstore-bought or homemade
1teaspoonground cumin
1teaspoonground turmericor more for a brighter yellow color
5teaspoons9 g ground coriander
Instructies
Measure all the spices.
Mix them together thoroughly in a bowl.
Store the curry powder in an airtight container in a cool, dry place.
Notes / Tips / Wine Advice:
Serving Tip:Add this curry powder to soups, stews, or marinades to bring bold flavor to your dishes.Wine Advice:A dry Riesling or Gewürztraminer pairs beautifully with spiced dishes featuring curry powder.
1dried ancho chile pepperground into a fine powder (about 2 tablespoons [16 g] powder)
3tablespoons21 g smoked paprika
1teaspoonground ginger
¼teaspoonturmeric
¼teaspooncinnamon
1teaspoonsalt
Instructies
In a dry pan, toast the cumin seeds, cloves, peppercorns, and allspice for 1 to 2 minutes, being careful not to burn them.
Transfer the toasted spices to a spice grinder or coffee grinder dedicated to spices and grind into a fine powder.
Add the chile powder, paprika, ginger, turmeric, cinnamon, and salt.
Mix well to combine.
Store the spice blend in an airtight container in a cool, dry place.
Notes / Tips / Wine Advice:
Serving Tip:First at an empty rule Sprinkle this blend over roasted vegetables, use it to coat tofu or seitan before cooking, or mix it into mayonnaise for a spicy aioli perfect for sandwiches or pita bread.Wine Advice:First at an empty rule Pair dishes made with this spice blend with a full-bodied red wine like Syrah or Malbec, which can stand up to the rich, smoky, and spicy flavors.
Create your own flavorful taco seasoning mix with simple pantry ingredients. Perfect for spicing up tacos, burritos, and other Mexican-inspired dishes!
Place all the ingredients in a small-size airtight container.
Shake vigorously to combine.
Store in a cool, dry place.
Notes / Tips / Wine Advice:
Serving Tip:Use 2 tablespoons of this mix for seasoning ground plant-based meat, beans, or vegetables when preparing tacos or burritos. Add to soups or stews for a Mexican-inspired twist.Wine Advice:Pair dishes made with this seasoning mix with a zesty white wine like Sauvignon Blanc or a light-bodied red wine such as a Beaujolais to complement the spices without overpowering them.
This homemade Garam Masala blend adds a hot and flavorful kick to Indian dishes like Green Cauliflower Masala. Customize the spice level to suit your taste, and enjoy the bold flavors of this aromatic spice mix.
Store in an airtight container in a cool, dry place.
Notes / Tips / Wine Advice:
Serving Tip:Use this versatile spice mix to elevate the flavor of Indian curries, roasted vegetables, or soups. Sprinkle it over cooked dishes for a burst of aroma or incorporate it into marinades for meats or tofu.Wine Advice:Pair dishes made with Garam Masala with a medium-bodied red wine like Pinot Noir or a fruity Grenache. If you prefer white wine, go for a slightly off-dry Riesling to balance the spices with a hint of sweetness.
These crunchy pickled fruits and veggies are perfect for adding a tangy twist to salads or sandwiches, especially as a substitute for hard-to-find relish without high-fructose corn syrup.
Combine all the ingredients in a medium-size saucepan.
Bring to a boil.
Cover, lower the heat, and simmer for 20 minutes.
Let cool before using and storing.
Notes / Tips / Wine Advice:
Serving Tip:Serve the pickled fruits and veggies alongside grilled meats or roasted vegetables for an extra burst of flavor. They also make a great topping for sandwiches or burgers, adding crunch and tang!Wine Advice:A crisp, dry white wine like Sauvignon Blanc or a light rosé pairs wonderfully with these tangy pickled veggies. The acidity of the wine complements the vinegar in the pickles, creating a balanced flavor profile.
Dice the mango, pineapple, roasted red pepper, red onion, and scallion.
Chop the cilantro leaves.
Combine all the diced ingredients in a bowl.
Add lemon or lime juice and granulated sugar to the bowl.
Toss everything together until evenly mixed.
Store in an airtight container in the refrigerator until ready to serve.
Notes / Tips / Wine Advice:
Serving Tip:This relish pairs wonderfully with grilled meats, veggie burgers, or as a topping for tacos and nachos!Wine Advice:A light, crisp white wine like Sauvignon Blanc would complement the tropical flavors.
¼cup35 g raw cashews, ground into a very fine powder
1tablespoon15 ml lemon juice
1tablespoon21 g agave nectar
1½teaspoonsprepared brown or Dijon mustard
1teaspoonapple cider vinegar
½teaspoonsea salt
1tablespoon7 g ground coriander
2teaspoonschili powder
2teaspoonsground turmeric
1teaspoonground cumin
1teaspoonblack pepper
6tablespoons90 ml canola oil
Instructies
Place the tofu, cashew powder, lemon juice, agave, mustard, vinegar, salt, coriander, chili powder, turmeric, cumin, and black pepper in a blender.
Blend until smooth.
Slowly drizzle in the canola oil while blending until the desired consistency is reached.
Transfer to an airtight container and refrigerate for up to 2 weeks.
Notes / Tips / Wine Advice:
Serving Tip:Perfect for pairing with sandwiches, such as the Monte Cristo Reuben, or as a tangy dressing for salads.Wine Advice:Pair with a light white wine such as Sauvignon Blanc or a crisp rosé to complement the spiced flavors.
14ounces397 g extra-firm tofu, drained and pressed
¼cup35 g raw cashews, ground into a fine powder
¼cup30 g nutritional yeast
3tablespoons45 ml extra-virgin olive oil
2tablespoons6 g finely chopped fresh basil or 1 tablespoon (2 g) dried
Salt and pepperto taste
Instructies
Crumble the tofu into a bowl until it resembles ricotta.
Add the cashew powder, nutritional yeast, olive oil, basil, salt, and pepper.
Mix together with your hands.
Transfer to an airtight container and refrigerate for up to 1 week.
Use immediately or let the flavors develop for best results.
Notes / Tips / Wine Advice:
Serving Tip:Use in lasagna, pizza, or stuffed manicotti as a dairy-free alternative to ricotta.Wine Advice:Pair with a medium-bodied white wine like Pinot Grigio or a light, crisp red like Pinot Noir for a balanced meal.
