Popcorn Seasoning 3 Ways

Things are so much better with flavor… and superfoods.

I believe snack time is one of the most magical points of the day. Whether your snack time be every 3 hours or all day long, snack time should make you happy, satisfy cravings, and give your brain and body the energy it needs to last through the day.

Popcorn is one of my favorite snack, next to potato chips, but I need my popcorn to be flavorful and snackalicious! So these seasonings are typically my go to when I’m popping some corn.

Pizza:

2 tbls Nooch (aka nutritional yeast flakes)

1 tbls Tomato powder, if you’ve got a dehydrator dehydrate two large tomatoes and then pulverize them

1 tsp Onion powder

1 tsp Garlic powder

1/2 tsp Black pepper

1 tsp Dried basil

1 tsp Dried oregano

1 1/2 tsp Himalayan pink salt

1/4 tsp Evaporated cane juice (sugar)

Mix up everything in a small bowl, and store in an air tight container in your spice cabinet.

Super Green!:

1 tbls Nooch

1 tsp Garlic powder

1 tsp Onion powder

1 tsp Black pepper

1 tsp Paprika

1 tsp Chili powder

1 tsp Himalayan pink salt

1/2 tsp Cayenne pepper

1/2 tsp Ground Turmeric

1/2 tsp Bay leaf powder

1/2 tsp Coriander ground

1/2 tsp Dried thyme

1/2 tsp Dried oregano

1/4 tsp Spirulina powder

1/4 tsp Moringa powder

Mix all ingredients in a small bowl, and store in an airtight container in your spice cabinet.

Regular Schmegular:

1 1/2 tbls Spike All Purpose Seasoning

3 tbls Nooch

Mix in a small bowl, store in an airtight container in your spice cabinet.

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30-min Cajun Veggie Bowl

Quick, easy, flavorful, and super easy! One of the best parts of this meal is that it’s easily customizable.

Cajun Bowl

(Serves 4)

1 cup Soy chunks (reconstituted with veggie broth) or Vege chickun

1 12oz can Red Beans (drained)

1 cup frozen root vegetables (can be substituted for chopped carrots and sweet potatoes)

½ cup frozen corn kernels

½ cup frozen okra

1 cup frozen collards

1 16oz can diced tomatoes

1 ½ tbls Cajun Seasoning

1 tbls cooking oil

Salt to taste

And cooked brown rice, quinoa, or corn grits (for serving)

In a large pan, add oil and set heat to medium high.  When pan is heated add reconstituted soy chunks, and sauté until they get some color.  When browned, add beans, root veggies, corn, okra, collards, diced tomatoes, Cajun seasoning, and salt to taste; turn down heat, and let simmer for 20minutes.  Let cool for 5min, then serve on top of your favorite grains: brown rice, quinoa, corn grits!  I ate mine of top of brown rice and it was amazing, flavorful, and super filling!

Catch Me This Weekend!

Catch me this weekend with banging booch and poppin plant based eats!

If you’re in Miami check me out at the Little Haiti Cultural Complex this Saturday!

Black Bean Mushroom Seitan Roast

Definitely a better recipe than what comes on the package of vital wheat gluten.

Black Bean and Mushroom Seitan Roast:

1 can of black beans

1 cup of mushrooms

1 green onion

1 stalk of celery

2 tbls Earth Balance or cooking oil

2 tsp veggie bouillon (or 2 vegan chicken bouillon or 2 vegan beef bouillon, or one of each)

1 tsp onion powder

1 tsp garlic powder

½ tsp black pepper

1 tsp paprika

1 tbls nooch

½ tsp bay leaf powder

1 tsp oregano

1 tsp basil

1 tsp parsley

….1ish cup of vital wheat gluten flour

Chop up the green onion and celery.  In a medium pan turn the heat on to medium-high and add vegan butter.  When vegan butter is melted add the green onion and celery.  Sautee the green onion and celery until soft, and add a cup of chopped mushrooms and sautee until brown; then remove from heat.  In a blender add the can of black beans, the cooled mushroom mixture, and the rest of the ingredients EXCEPT for the wheat gluten flour.  Blend until smooth.  Empty the contents of the blender into a large bowl, add the wheat gluten flour about a ¼ cup at a time, mixing and kneading with your hands until the dough can hold shape.

Roll the dough into a log and wrap with parchment paper.  Place in a crock pot on high for 6 hours submerged in veggie broth.

The roast should have a bouncy NOT mushy feel at the end of cooking. Remove roast from cooking broth and keep wrapped in parchment paper. Let the roast cool down for at least and hour and then it’s ready for use!

I sliced the seitan and pan fried it with some of my Cajun Seasoning and some nooch. Served it with vegan gravy, mashed potatoes, and mixed greens with corn.

Lavender Rose Iced Tea with a Hint of Lime

First and foremost, I would like to laugh at this thumbnail of coconut palm sugar. Secondly, I would like to bask in the moment that there’s finally a video here for y’all to watch. Thirdly, it’s going to be so amazing in the next few months when my video quality shoots through the roof!

This iced tea is dope AND is super easy to turn into limeade, which was the original plan; but when life gives you ONE lime, you ought to use it in iced tea.