Forums: March 2010 Kickstart Forum Archive: spices
Created on: 04/03/10 01:24 PM Views: 1931 Replies: 10
marcia Joined: 01/01/10 Location: Rockford, Il Posts: 101	spices Posted Saturday, April 3, 2010 at 1:24 PM Since cooking vegan meals they seem to be missing some favor. I've tried soy sauce. Salsa is good, but I need alot of it. I add a little salt. Sometimes some Mrs. Dash. Has anyone else had this problem? Any suggestions? The lentil stew is the one I especially have problems with.
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serenevannoy Joined: 12/28/09 Location: Oakland, CA Posts: 294	RE: spices Posted Saturday, April 3, 2010 at 1:33 PM I use LOTS more garlic, chili powder, and other pungent spices when I'm eating this way. Lentil soup gets several cloves of minced garlic in my house. Serene Vannoy, Oakland, CA -- My daily Kickstart blog: http://serenecooking.livejournal.com/tag/kickstart
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marcia Joined: 01/01/10 Location: Rockford, Il Posts: 101	RE: spices Posted Saturday, April 3, 2010 at 2:15 PM Thanks Serene. I do love garlic. The next time I'll bump-up the cloves to 4. I definitely need to experiment more.
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gramma Joined: 12/30/09 Location: Michigan Posts: 31	RE: spices Posted Saturday, April 3, 2010 at 2:25 PM Marcia, I agree totally with Serene. I have been cooking with spices since age 15, mostly garlic and hot pepper. Now as a senior, I have definately expanded my spice choices but there is always a place for freshly ground pepper, hot pepper flakes, tons of garlic; minced through garlic press, chopped or thinly sliced. Another great spice choice besides basil is Italian Seasoning which is a combo of oregano, basil, garlic, rosemary and parsley. Dried is more economical but nothing beats sliced fresh basil. I use basil in salads as well as Italian Seasoning..the taste of these spices is wonderful when using balsamic vinegar. I routinely use basil when making potaotes and in my other life of dairy, eggs, milk, etc. I used basil when I made omelots. I would suggest you try one at a time as the application of each varies with recipe. I have found a lot of Middle Eastern food has oregano infused in their dressings and marinades along with fresh lemon juice. As for myself, I am easing myself into ginger but my taste buds often recoil when too much is called for in a recipe. Don't be afraid Marcia, you will be so surprised how great the different spices will truly wake up your taste buds. Besides, as an added bonus, is how each one enhances your sense of smell as well. Good Luck!
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Susan Levin Joined: 12/26/09 Posts: 1212	RE: spices Posted Saturday, April 3, 2010 at 2:41 PM I really like Liquid Smoke for stews and soups. It only takes a few drops for intense flavor. I also buy those little glass jars of Thai spices (red curry paste, green curry paste - make sure it doesn't have shrimp) to make things hot and spicy. You can plop a scoop of miso paste into soups to make it salty with a kick. Susan Levin, MS, RD PCRM Director of Nutrition Education
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marcia Joined: 01/01/10 Location: Rockford, Il Posts: 101	RE: spices Posted Saturday, April 3, 2010 at 3:07 PM Gramma - I am a friady-cat when it comes to cooking. Here I've got several herbs growing in my garden and I use them occasionaly. So I thawed out my corn chowder and went outside and cut off a branch of thyme and chopped it into the chowder and sprinkled some paprika into it. Really good! Susan the next time I make the lentil stew, will add the miso sauce to it. Thanks
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essie Joined: 02/26/10 Posts: 163	RE: spices Posted Saturday, April 3, 2010 at 3:12 PM Great ideas! Nutritional yeast is also pretty flavorful. Either added to a broth or sprinkled on at the end. I don't cook with salt at all (and that gets more normal over time, as your tastebuds adjust), so I definitely rely on lemon juice, dashes of vinegars, etc. to add some zing. Chile pastes, Tabasco, red pepper flakes, etc. Some of the prepared condiments can be high in salt, but it usually doesn't take much, especially if you supplement with lemon juice or whatever. Oh, man: smoked paprika. This stuff is amazing. I also like kelp flakes, as a salt substitute. To me they do not taste fishy, but some people don't like them. I get the Maine Coast Sea Vegetables brand. Experiment by putting a small portion in a bowl to season to taste--that will save you from seasoning a whole batch of something only to find out you don't like it. (Experience speaking, ha ha.)
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marcia Joined: 01/01/10 Location: Rockford, Il Posts: 101	RE: spices Posted Saturday, April 3, 2010 at 3:29 PM Essie - Good idea on putting a small amount of spice in a bowl and then tasting it. Being vegan sure is an experience. It was 82 degrees 4/1 and I really had a craving for ice cream. I've got to try making sorbet with pineapple or bananas and have it really so the craving doesn't wins out.
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aleta Joined: 01/07/10 Location: Claremont, CA Posts: 153	RE: spices Posted Saturday, April 3, 2010 at 3:30 PM Thyme seems to add flavor to anything. I use a pinch of that in everything. Garlic was mentioned. Another thing I do and maybe it is my Italian heritage, I use dried oregano and basil. Dried is stronger so be careful. aleta email
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mollyhorn Joined: 03/03/10 Location: Fort Worth, TX Posts: 582	RE: spices Posted Sunday, April 4, 2010 at 12:49 AM If you have access to a grocery store that sells spices in bulk, where you can buy only a small amount at a time to test them, try some of these: Curry Powder, both regular and Punjab (great with lentils) Ground Celery Seed Ground Mustard Seed (pairs well with nutritional yeast/fake cheese dishes) Garam Masala (sweet and smoky) Chinese Five Spice (sort of sweet) Coriander (nice lemony flavor) Cajun seasoning (good on greens!) Molly Horn
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healthynell Joined: 01/01/10 Posts: 31	RE: spices Posted Sunday, April 4, 2010 at 5:52 AM In addition to garlic, cumin is a good spice for lentil soup. My husband adds sweet potatoes to it, too! (I LUV me some sweet potatoes!)
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