Safe Seasonings, Sauces, and Dressings

I am so tired of reading spice mixtures and finding MSG, GMO's, mystery ingredients, and myriad other creepy chemicals.  I realized that I've compiled quite a lot of recipes for spices, sauces, and dressings that I wanted to document for myself, family, friends, and anyone else out there who's like me and wants to control what goes into her cooking!

I recently spent some time with my grandmother who has her own dietary concerns, namely salt.  This made me realize that I'd rather reduce or eliminate the salt in my spice mixes and adding only what is absolutely necessary for taste. 

I also adjust the spiciness down since I have small children but you can increase the pepper (black, red, etc.) as much as you like for your tastes.

I save all my old spice bottles so I always have a selection to choose from for me latest mixes.  Mine aren't as pretty as this even, but you get the idea:

 

Taco Seasoning

0-2 tsp salt

1-2 tsp black pepper

2 TBL chili powder

½ tsp garlic powder

½ tsp onion powder

½  tsp crushed red pepper flakes

½ tsp dried oregano

1 tsp paprika

1 TBL ground cumin

Steak Seasoning (Similar to Montreal Steak)

0-2 tsp salt

2-3 tsp black pepper

3 tsp dried minced onion

1.5 tsp dried minced garlic

1.5 tsp crushed red pepper

1.5 tsp dried thyme

1.5 tsp dried rosemary

1.5 tsp dried fennel

Rib Rub (Similar to Emeril’s Rib Rub)

0-2 TBL salt

4 TBL brown sugar

1-3 tsp black pepper (3 tsp = 1 TBL)

1-3 tsp cayenne (3 tsp = 1 TBL)

2 TBL paprika

1 tsp ground mustard seed

1 TBL onion powder

1 TBL garlic powder

1 tsp cumin

2 TBL chili powder

¼ tsp oregano

¼ tsp thyme

Vegan Ranch Dressing or Dip

1 cup veganaise

¼ cup unsweetened soy milk

1 tsp garlic powder

0-1/8 tsp salt

1 tsp onion [pwder

1/8 tsp black pepper

2 tsp fresh parsley or 1 tsp dried

1 TBSP cider vinegar

Pinch dried dill

Combine.  Increase mayo to milk ratio for dip.

Vegan Thousand Island Dressing

1/2 cup veganaise

2 tablespoons ketchup

1 tablespoon white vinegar

0-2 teaspoons sugar

2 teaspoons sweet pickle relish

0-1/8 teaspoon salt

1 dash black pepper

Pumpkin Carrot Birthday Cake

My little one's 3rd birthday was coming up and I wanted to do a practice run on his cake so I could feel confident on party day.  Pumpkin carrot muffins are his favorite and carrot cake is my favorite cake. I like this recipe because there is no "Egg Replacer" in it.  I have found that Egg Replacer adds a weird flavor.  With this recipe, I worried less about the refined sugar and oil and focused more on making a delicious birthday cake!

Our entire family LOVED these cupcakes so these will be a regular treat.  The only problem is that they are so good I can't stop myself from eating them!

Pumpkin Carrot Cake

Dry

3 cups white wheat flour (or preferred grain)

1 ½ tsp baking powder

1 tsp baking soda

1 ½ tsp ground cinnamon

¼ tsp cloves

½ tsp Kosher salt

Wet ingredients + sugars

1 ½ cups sugar

½ brown sugar

1 15 oz. can pumpkin

1 ½ cups safflower or preferred oil

Water as needed for consistency

8 carrots

1 cup raisins

Preheat oven to 325 convection or 350.  Peel and grate the carrots (preferably with a  food processor!)  Sift flour with all dry ingredients.  Mix wet ingredients (sugars, pumpkin, and oil).  Add dry ingredients, water (to attain a good consistency for baking, up to ~¼ cup), carrots, and raisins until just blended.  Do not overmix (overmixing toughens batter).

Pour into cake pans or muffin tins and bake.  Makes approximately 24 muffins.  Bake time for muffins on convection 325 is approximately 28 minutes, but check periodically with toothpick to ensure they remain moist.  When toothpick comes out clean, they are done.

Cream Cheese Frosting

½ cup room temp dairy free butter

½ cup room temp Tofutti Better Than Cream Cheese

1 ½ tsp vanilla

1 teaspoon lemon extract

~4 cups confectioners sugar

Mix first 4 ingredients completely.  Add sugar about a cup at a time until desired consistency is reached.  We used some all natural food coloring made from turmeric (yellow) and berries (red) to give the frosty a nice peachy color.  Spread on cooled cake or cupcakes.  For a less crumb-y looking frost job, apply a thin layer of frosting on the cake and refrigerate.  Once cooled, frost cake with remaining frosting.  Refrigerate cake.