10-13-2019, 07:27 PM
Low Sodium ‘Soy sauce’
2 Tbl low sodium beef bouillon
2 tsp red wine vinegar
1 tsp molasses
1⁄8 tsp ground ginger
1⁄8 tsp dried garlic
1⁄8 tsp ground black pepper
3⁄4 c water
In small saucepan, combine and boil gently uncovered about 5 minutes or till mixture is reduced to 1/2 cup. Store in refrigerator or iced chest, if available. Stir before using. Will gel sometimes if kept very cold but it does not affect taste.
Will last for a couple days if not chilled, do not make in extremely hot weather as it will "turn" overnight.
Cheddar Cheese Sauce Mix
1 cup dry milk
6 Tbl cheddar cheese powder
¼ cup butter powder
1½ tsp dried garlic
½ tsp onion powder (not onion salt)
½ tsp ground black pepper
Mix all the ingredients together. Store in a tightly sealed container. Keeps for up to 4 months, keep away from heat.
To use:
Each serving is about 7 Tablespoons. To make a sauce, combine 1 serving mix with ¼ cup water.
Cook up 4-ounces pasta, drain off all but ¼ cup water and mix the sauce in, adding 1 to 2 Tablespoons of oil or butter if desired, for a homemade mac and cheese.
Also use the powder in any number of recipes calling for ‘cheese sauce powder’ for a natural version (some commercial brands contain artificial dyes).
Makes 4 portions. YMMV
Parmesan Cheese Sauce Powder Mix
1 cup dry milk
1½ tsp dried garlic
½ tsp onion powder (not onion salt)
½ tsp ground black pepper
¼ cup shelf stable parmesan or romano cheese
Mix all ingredients and store in a tightly closed container (plastic bag or tub). Keeps for up to 4 months, stored away from heat.
To use:
Combine ¼ cup mix with 2 tablespoons melted butter and ¼ cup water.
Makes about 5 portions, depending
Notes:
Add salt to taste.
This mix works well with pasta, ramen (or light grains : rice/quinoa). ¼ cup of the dry mix with 4 to 5 ounces of pasta. Olive oil can be subbed for butter.
Spicy Peanut Sauce
1⁄3 cup chunky peanut butter
2 Tbl rice vinegar
1 Tbl lower sodium soy sauce
2 tsp lime juice
1 tsp sesame oil
1⁄4 tsp dried garlic
1⁄4 tsp red pepper flakes
Mix well to blend. Pack in a small plastic bag or container.
Toss with hot rice, noodles or use as a dipping sauce.
Add to small can of chicken (drained well), then spread on tortillas.
Dehydrated Pesto
3 Tbl dried basil, crumbled
3 Tbl shelf stable parmesan cheese (green can)
1 Tbl dried garlic, powder or diced
2 Tbl olive oil
Pack the dry ingredients in a snack size bag and seal tightly. Mark “Add ¼ cup water”. Pack the oil in a leak proof bottle.
Depending on your use for the pesto sauce, add the oil and up to ¼ cup water (hot or cool) slowly, mixing till blended. If using on sammies, use less water for a thicker spread. Let sit for a couple minutes to blend the flavors.
Notes:
Perfect for pasta: Add a couple of diced sun-dried tomatoes, a handful of pine nuts and it's sauce worthy of company
Try with Potato: make mashed potatoes and pesto in two separate bags, use pesto, olive oil and red pepper flakes as condiments.
Wraps: smear on tortillas! Really good with chicken, shrimp, turkey, tuna, dandelion greens.
Vegan Queso Sauce
1/3 cup nutritional yeast flakes
2 Tbl white whole wheat flour (I just use reg WW, but white WW can be found in high-end health food store)
1 Tbl coconut, soy or rice milk powder
1 tsp onion powder
1 tsp granulated garlic
½ tsp ground cumin
¼ tsp paprika
¼ tsp chili powder
¼ tsp fine sea salt
1 cup water
Mix the dry ingredients together, pack in a snack size bag.
Whisk the dry ingredients with the water till smooth. Bring to bubbling over a low flame, whisking constantly. Serve immediately.
Notes:
This recipe really does requires a whisk.
Salsa Mix
1⁄4 cup diced sun-dried tomatoes
1 Tbl diced dried shallots or onion
1 Tbl tomato powder
2 tsp diced dried jalapeños
3 packets true lime powder (3/4 tsp)
1⁄2 tsp sugar
1⁄4 tsp dried garlic
1⁄4 tsp ground black pepper
1 pinch salt
3⁄4 cup water
Add ¾ cup room temperature water, stirring well and seal tightly. Let sit for 30 minutes to an hour to rehydrate. Knead the bag gently every 10 minutes or so.
Can be sped up by using warm (not boiling) water.
Makes 1 cup salsa. This is a considerable amount, you may want to halve the recipe.
Notes:
For spicier salsa up the jalapeños to a Tablespoon.
This werx well with part of the tomatoes replaced with diced dried bell peppers or freeze-dried mango.
Seasoning Mixes
Parmesan Cheese Herb Seasoning
3 Tbl shelf stable Parmesan cheese
1 Tbl dried parsley flakes
1 tsp diced dried onion
1 tsp sugar
1/4 tsp dried oregano
1/4 tsp dried basil
1/4 tsp dried thyme
1/4 tsp granulated garlic
1/8 tsp fresh ground black pepper
Place ingredients in a small bowl and blend with whisk. Put into a lightweight cheese shaker or a zip lock bag, store tightly sealed.
Makes about ½ cup.
Pesto Seasoning Mix
3 Tbl butter powder
2 Tbl shelf stable Parmesan cheese
1 tsp dried basil
½ tsp dried parsley
¼ tsp granulated garlic
In a small bowl combine butter powder, Parmesan cheese, basil, parsley flakes, and garlic. Transfer mixture to a lightweight bottle or zip lock bag. Store tightly sealed.
Vegan Savory Topping
½ cup raw sesame seeds
½ cup nutritional yeast flakes (or ¼ cup powdered)
½ tsp kosher or sea salt
Heat a dry skillet over medium heat (preferably not non-stick), add in the sesame seeds and toast, shaking often for 4 to 5 minutes. Take off the heat and spread out onto a large dinner plate to cool down. Aroma therapy!
Add everything to a large food chopper and process until ground down a bit – you can chop it fine or leave it chunky. For a really fine texture, finish it in a clean coffee/spice grinder.
Makes about 1 cup.
2 Tbl low sodium beef bouillon
2 tsp red wine vinegar
1 tsp molasses
1⁄8 tsp ground ginger
1⁄8 tsp dried garlic
1⁄8 tsp ground black pepper
3⁄4 c water
In small saucepan, combine and boil gently uncovered about 5 minutes or till mixture is reduced to 1/2 cup. Store in refrigerator or iced chest, if available. Stir before using. Will gel sometimes if kept very cold but it does not affect taste.
Will last for a couple days if not chilled, do not make in extremely hot weather as it will "turn" overnight.
Cheddar Cheese Sauce Mix
1 cup dry milk
6 Tbl cheddar cheese powder
¼ cup butter powder
1½ tsp dried garlic
½ tsp onion powder (not onion salt)
½ tsp ground black pepper
Mix all the ingredients together. Store in a tightly sealed container. Keeps for up to 4 months, keep away from heat.
To use:
Each serving is about 7 Tablespoons. To make a sauce, combine 1 serving mix with ¼ cup water.
Cook up 4-ounces pasta, drain off all but ¼ cup water and mix the sauce in, adding 1 to 2 Tablespoons of oil or butter if desired, for a homemade mac and cheese.
Also use the powder in any number of recipes calling for ‘cheese sauce powder’ for a natural version (some commercial brands contain artificial dyes).
Makes 4 portions. YMMV
Parmesan Cheese Sauce Powder Mix
1 cup dry milk
1½ tsp dried garlic
½ tsp onion powder (not onion salt)
½ tsp ground black pepper
¼ cup shelf stable parmesan or romano cheese
Mix all ingredients and store in a tightly closed container (plastic bag or tub). Keeps for up to 4 months, stored away from heat.
To use:
Combine ¼ cup mix with 2 tablespoons melted butter and ¼ cup water.
Makes about 5 portions, depending
Notes:
Add salt to taste.
This mix works well with pasta, ramen (or light grains : rice/quinoa). ¼ cup of the dry mix with 4 to 5 ounces of pasta. Olive oil can be subbed for butter.
Spicy Peanut Sauce
1⁄3 cup chunky peanut butter
2 Tbl rice vinegar
1 Tbl lower sodium soy sauce
2 tsp lime juice
1 tsp sesame oil
1⁄4 tsp dried garlic
1⁄4 tsp red pepper flakes
Mix well to blend. Pack in a small plastic bag or container.
Toss with hot rice, noodles or use as a dipping sauce.
Add to small can of chicken (drained well), then spread on tortillas.
Dehydrated Pesto
3 Tbl dried basil, crumbled
3 Tbl shelf stable parmesan cheese (green can)
1 Tbl dried garlic, powder or diced
2 Tbl olive oil
Pack the dry ingredients in a snack size bag and seal tightly. Mark “Add ¼ cup water”. Pack the oil in a leak proof bottle.
Depending on your use for the pesto sauce, add the oil and up to ¼ cup water (hot or cool) slowly, mixing till blended. If using on sammies, use less water for a thicker spread. Let sit for a couple minutes to blend the flavors.
Notes:
Perfect for pasta: Add a couple of diced sun-dried tomatoes, a handful of pine nuts and it's sauce worthy of company
Try with Potato: make mashed potatoes and pesto in two separate bags, use pesto, olive oil and red pepper flakes as condiments.
Wraps: smear on tortillas! Really good with chicken, shrimp, turkey, tuna, dandelion greens.
Vegan Queso Sauce
1/3 cup nutritional yeast flakes
2 Tbl white whole wheat flour (I just use reg WW, but white WW can be found in high-end health food store)
1 Tbl coconut, soy or rice milk powder
1 tsp onion powder
1 tsp granulated garlic
½ tsp ground cumin
¼ tsp paprika
¼ tsp chili powder
¼ tsp fine sea salt
1 cup water
Mix the dry ingredients together, pack in a snack size bag.
Whisk the dry ingredients with the water till smooth. Bring to bubbling over a low flame, whisking constantly. Serve immediately.
Notes:
This recipe really does requires a whisk.
Salsa Mix
1⁄4 cup diced sun-dried tomatoes
1 Tbl diced dried shallots or onion
1 Tbl tomato powder
2 tsp diced dried jalapeños
3 packets true lime powder (3/4 tsp)
1⁄2 tsp sugar
1⁄4 tsp dried garlic
1⁄4 tsp ground black pepper
1 pinch salt
3⁄4 cup water
Add ¾ cup room temperature water, stirring well and seal tightly. Let sit for 30 minutes to an hour to rehydrate. Knead the bag gently every 10 minutes or so.
Can be sped up by using warm (not boiling) water.
Makes 1 cup salsa. This is a considerable amount, you may want to halve the recipe.
Notes:
For spicier salsa up the jalapeños to a Tablespoon.
This werx well with part of the tomatoes replaced with diced dried bell peppers or freeze-dried mango.
Seasoning Mixes
Parmesan Cheese Herb Seasoning
3 Tbl shelf stable Parmesan cheese
1 Tbl dried parsley flakes
1 tsp diced dried onion
1 tsp sugar
1/4 tsp dried oregano
1/4 tsp dried basil
1/4 tsp dried thyme
1/4 tsp granulated garlic
1/8 tsp fresh ground black pepper
Place ingredients in a small bowl and blend with whisk. Put into a lightweight cheese shaker or a zip lock bag, store tightly sealed.
Makes about ½ cup.
Pesto Seasoning Mix
3 Tbl butter powder
2 Tbl shelf stable Parmesan cheese
1 tsp dried basil
½ tsp dried parsley
¼ tsp granulated garlic
In a small bowl combine butter powder, Parmesan cheese, basil, parsley flakes, and garlic. Transfer mixture to a lightweight bottle or zip lock bag. Store tightly sealed.
Vegan Savory Topping
½ cup raw sesame seeds
½ cup nutritional yeast flakes (or ¼ cup powdered)
½ tsp kosher or sea salt
Heat a dry skillet over medium heat (preferably not non-stick), add in the sesame seeds and toast, shaking often for 4 to 5 minutes. Take off the heat and spread out onto a large dinner plate to cool down. Aroma therapy!
Add everything to a large food chopper and process until ground down a bit – you can chop it fine or leave it chunky. For a really fine texture, finish it in a clean coffee/spice grinder.
Makes about 1 cup.
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