Besan

Besan is another name for chickpea flour.  We use it to make falafel, sauces, pancakes and more.

Black Cumin

​Black cumin isn't really cumin at all..... it comes from the Nigella Sativa plant.  It's also known as Black Seed.  It's a common spice in Indian cuisine with a peppery flavor.  It also has some interesting medicinal benefits - listen to this 3 minute video from Dr. Greger to learn more.

Black Salt (AKA Kala Namak or Himalayan Black Salt)

Black Salt / Kala namak / Himalayan Black Salt is a kiln-fired rock salt used in South Asia with a sulphurous, pungent smell similar to hard boiled egg.  It is often used in tofu scrambles and other vegan recipes that need that essence of “egg” in the dish for the added flavor and aroma.

Braggs Liquid Aminos

Braggs Liquid Aminos is a seasoning sauce made from soybeans and purified water.  All of the soybeans used to produce the Bragg product are verified by the Non-GMO Project. Bragg Liquid Aminos contains no chemicals, artificial coloring, or preservatives. It tastes similar to soy sauce but much milder and with a tiny bit of sweetness to it.  Braggs Liquid Aminos can stand in for soy sauce as a seasoning at the table or during cooking, such as a stir fry. It also adds umami flavor, or a deep, savory taste to dips, composed sauces and dressings.

Chimichurri Sauce

An herby-green paste/sauce/dip from Argentina.  Usually includes red-wine vinegar, garlic, crushed red pepper, and salt and pepper—plus two kinds of fresh herbs, cilantro and parsley.  Usually smothered on steak, but in our plant-centric world we use it when roasting a whole head of cauliflower.

Coconut Aminos

Coconut aminos is a dark-colored sauce that tastes similar to soy sauce. Instead of being made from soy, however, coconut aminos comes from the sap of the coconut plant — not the actual coconut. It's soy-free and gluten-free, so works well if you have allergies to soy or wheat, but still want that soy sauce experience.

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The Vegan Instant Pot - Nisha Vora

I bought this book because I wanted to learn to take better advantage of my Instant Pot, and this cookbook didn't disappoint.  Now I have a whole lot more confidence at using my Instant Pot to make more than just beans or rice or a soup!

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Bean by Bean - Crescent Dragonwagon

I also like cookbooks that focus on a single ingredient, and since beans are a staple ingredient in a plant-centric kitchen learning to master their diversity is a good way to go.  This book delivered on that objective and then some.  Deliciousness awaits!

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Traditionally Fermented Foods - Shannon Stonger

One great piece of advice I got years ago was to be open to new ways of doing things.... and in my plant-centric life that had me exploring fermented foods, probiotics and the art of fermentation.  This book checks the boxes on teaching you the art of fermentation and loading you up with recipes to try. 

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