Homemade Pizza

Homemade Pizza

Makes 1 (13-inch) pizza, 6 slices, serves 2

• 1 (about 28 ounce) ball refrigerated pre-made pizza dough (pizzeria, Italian pork store, supermarket)
• Extra-virgin olive oil, as needed
• 2 cups tomato sauce
• 3 ounces tomato paste (6 tablespoons; 1/2 can)
• Sugar to taste, optional
• 1 (8 ounce) package Daiya mozzarella shreds
• Salt to taste
• Freshly ground black pepper to taste

Optional toppings:

• 6 (1/4-inch) round slices Globe eggplant
• 1/2 red bell pepper
• About 6 large fresh basil leaves
• 1/4 cup diced onion
• A few slices vegan pepperoni
• About 4 ounces sliced mushrooms
• 1 (2 ounce) can sliced black olives, drained
• Etc!

1. Remove dough from refrigerator, place on a floured surface and cover with a clean dish towel. Allow to come to room temperature, about 30 minutes.
2. Meanwhile, combine tomato sauce, tomato paste and sugar (if using) and mix well. If sauce is chunky, puree if desired. Set aside.
3. If using eggplant, broil 5 minutes on each side until browned. If using bell pepper, roast over an open gas flame until skin is somewhat blackened, then remove char and slice pepper.
4. Place oven rack in center position. Preheat oven to 500 degrees F. Lightly brush pizza pan with olive oil.
5. On floured surface using a floured rolling pin, roll out dough from center to edges until it approximates the sizes of the pan. Fold dough into quarters, transfer to pizza pan, unfold, and shape edges with fingers to fit into pan.
6. Ladle 1 to 2 cups sauce (to taste) onto dough and use back of ladle to spread sauce over entire surface. Sprinkle mozzarella evenly over sauce. Arrange basil leaves on mozzarella. Add toppings. Drizzle a little olive oil over all. Season with salt and black pepper to taste.
7. Bake until edges are golden brown and cheese is melted, about 10 minutes.

Italian Winter Stew

Italian Winter Stew

Serves 6 to 8

• 2 tablespoons olive oil
• 1 diced sweet onion
• 3 cloves garlic, minced
• 1/4 cup dry white wine
• 2 (28 ounce) cans diced tomatoes
• 4 cups vegetable broth
• 5 potatoes, diced 1-inch
• 1 small acorn squash, peeled, seeded and diced 1-inch
• 3 tablespoons fresh oregano or marjoram leaves, or 1 tablespoon dried oregano
• 3 tablespoons fresh chopped basil leaves, or 1 tablespoon dried basil
• 1 teaspoon salt or to taste
• 3/4 teaspoon freshly ground black pepper
• 6 to 8 packed cups de-stemmed and chopped kale
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 (15 ounce) can red kidney beans, drained and rinsed
• Italian bread, for serving 

Heat olive oil in a 6-quart saucepan and sauté onion until golden, 5 minutes. Add garlic and sauté until aromatic, 1 minute. Add wine and cook 2 minutes. Add tomatoes including liquid, broth, potatoes, squash, oregano, basil, salt and pepper. Bring to a gentle boil, then stir in kale. Cover and simmer, stirring occasionally, until all vegetables are tender, 30 to 40 minutes. Stir in cannellini and red kidney beans and simmer 5 minutes. Taste and adjust seasonings. Serve with Italian bread.

Broccoli with Roasted Shallots or Onions and Mushrooms

Broccoli with Roasted Onions and Mushrooms

Serves 4

• Olive oil or oil spray
• 4 large shallots, peeled and halved or 1 large onion, peeled and cut into quarter- or eighth-wedges
• 4 ounces whole mushrooms
• 1 large bunch broccoli, about 1 1/2 pounds
• 1/4 teaspoon ground nutmeg or to taste
• Coarse salt to taste
• Freshly ground black pepper to taste

Preheat oven to 500 degrees F. Adjust rack to lower position. Line a baking pan with foil and brush with oil.

Rub or spray vegetables with oil and place on prepared pan, onions or shallots cut-side down, and mushrooms stem-side down. Roast mushrooms and shallots until they are nicely browned all over, about 15 minutes; onions until crisp-tender and browned at the edges, about 20 minutes. Set aside to cool. When cooled, if mushrooms are very large cut them in half.

Meanwhile, cut broccoli into florets. Peel stalk and cut into rounds 1/4-inch thick. In the bottom of a steamer basket place rounds of stalk. Add florets on top. Steam over 1/2 inch of boiling water until fork-tender, 7 minutes.

Heat 1 to 2 tablespoons oil in a large skillet on medium and cook broccoli until lightly browned on one side. Add roasted vegetables and sauté until heated through. Season with nutmeg, salt and pepper.

Garlic Sautéed Broccoli Rabe

Serves 2 to 4

• 1 pound bunch broccoli rabe, well washed, tough stems trimmed, chopped in halves or thirds
• Extra-virgin olive oil as needed
• 3 cloves garlic, peeled and smashed or minced
• Crushed red pepper flakes to taste, optional
• Salt to taste
• Freshly ground black pepper to taste

Bring a large pot of salted water to a rapid boil. Drop in broccoli and boil 90 seconds. Transfer to a colander and run under cold water. (May be prepared in advance to this point: refrigerate or freeze in a ziploc bag, and bring to room temperature under warm running water before proceeding.) If also cooking pasta, reuse the pot of water. Heat oil in a large skillet and sauté garlic 1 minute (cover with lid if splatters). Add broccoli and cook 1 minute. Uncover toss with crushed red pepper, salt and pepper, and cook 3 to 4 minutes.

Fresh Tomato Sauce

Use your own homegrown tomatoes, or the vine-ripened variety from the farmer's market or supermarket. This is a light sauce best served over a delicate pasta such as capellini (angel hair).

Makes 2 1/2 cups sauce; serves 2 as a main dish

• 2 tablespoons extra-virgin olive oil
• 1/2 large or 1 small sweet onion, coarsely chopped
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1/2 cup dry white wine
• 8  medium or 6 large vine-ripened tomatoes (2 to 2 1/2 pounds), seeded and quartered
• 1/4 teaspoon dried oregano (or 3/4 teaspoon fresh chopped oregano)
• 3/8 teaspoon dried basil (or 1 teaspoon fresh chopped basil)
• Salt to taste
• Freshly ground black pepper to taste
• 8 ounces capellini or other delicate pasta, cooked according to package directions

In a large skillet on medium-high, heat oil and sauté onion until translucent, 5 minutes. Add garlic and sauté until aromatic, 1 minute. Add tomato paste, cook and stir until paste is well distributed and has darkened in color, about 2 minutes. Add wine and cook until alcohol has evaporated, about 2 minutes. Add tomatoes, oregano and basil, and cook, stirring often, until tomatoes have released all their juices and most of the liquid has evaporated, about 30 minutes. As tomato skins loosen, use tongs to remove and discard them. If desired, puree sauce using an immersion or countertop blender. Season with salt and pepper to taste. Serve over capellini.

BYO Not DIY Vegan Cheese Pizza

My vegan pizza at Pizza Plus, Park Slope, Brooklyn

Before I went vegan, when I didn't feel like cooking, picking up a takeout pizza used to be so easy. Yeah, I can drive way up to Pizza Plus in Park Slope for their fabulous vegan pizza, and that's delicious but not at all convenient. 

It occurred to me that I could bring a package of Daiya mozzarella shreds to my own favorite neighborhood pizzeria and ask them to make me a large pie. Amazingly, they did! And it's great! I showed them the Pizza Plus takeout menu and explained how easy it would be to serve dairy-free pizzas and entrees, and how they'd attract all the vegan and lactose-intolerant customers in southern Brooklyn. Well, they didn't go for that, but at least I can get a vegan pizza whenever I want without having to make it myself. 

Sorry, I can't divulge the name of my pizzeria. I don't want them to get in trouble with the Department of Health. One counter guy said there's a rule against using food in their kitchen brought in by a customer, but the other counter guy said, "rules are made to be broken." And I say, "if you don't ask, you don't get." Go ask!

Chik’n Parmesan

Chik’n Parmesan pictured with
Blackened Brussels Sprouts, Baked Eggplant and pasta

Serves 2 (multiply as needed)

• Extra-virgin olive oil
• 1 package (4 patties) Gardein Chik’n Scallopini
• Salt to taste
• Freshly ground black pepper to taste
• Granulated garlic to taste
• 1 cup tomato sauce, or as needed
• 1 cup Daiya Mozzarella Style Shreds or other vegan mozzarella
• Serving options: Italian bread, garlic bread, or hot cooked pasta, additional tomato sauce, and store-bought or homemade vegan parmesan

Preheat oven to 400 degrees F. Generously oil the bottom of a baking dish. Place frozen patties in a single layer in prepared baking dish. Season with salt, pepper and garlic. Top each patty with 1/4 cup tomato sauce, then with 1/4 cup mozzarella. Bake 30 minutes or until sauce is bubbly and patties are heated through. Turn broiler on HIGH, and broil about 4 minutes to melt mozzarella. Serve hot with bread or pasta, extra sauce, and vegan parmesan.

Pesto

Spaghetti with Pesto, pictured with
Garlic Wilted Spinach and
Baked Cannellini, Zucchini & Peppers 

Makes 1 1/2 cups pesto, for 1 pound pasta

• 1/4 cup raw pine nuts, toasted if desired
• Handful raw almonds or walnuts
• 1 1/2 tablespoons nutritional yeast flakes
• 1 packed cup fresh basil leaves (or other leafy green such as spinach, cilantro, arugula, etc.)
• 1 clove garlic, crushed
• 1/8 teaspoon salt or to taste
• Freshly ground black pepper to taste
• 3/8 cup extra-virgin olive oil

In a food processor pulse nuts and yeast until a crumbly meal is formed. Add basil, garlic, salt, pepper, and 1/3 of the olive oil. Puree, scraping down the sides as needed. With the motor running, drizzle remaining oil until fully incorporated and mixture is smooth. Taste and adjust seasonings.

Baked Cannellini, Zucchini & Peppers

Baked Cannellini, Zucchini & Peppers pictured with
Garlic Wilted Spinach and Spaghetti with Pesto

May be prepared a day ahead and kept refrigerated until ready to bake.

FOR CASSEROLE

• Olive oil for sauté
• 1 large sweet onion, coarsely chopped
• 3 to 4 cloves garlic, minced
• 1 tablespoon balsamic vinegar
• 2 (15 ounce) cans diced tomatoes, drained, liquid reserved
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon fine salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
• 2 small zucchini, halved lengthwise, thickly sliced
• 2 yellow, orange and/or red bell peppers, seeded and chopped
• 1 (15 ounce) can cannellini, drained and rinsed

FOR BREAD CRUMB TOPPING

• 2 slices bread to make 1 cup fresh breadcrumbs OR use 3/4 cup fine dry breadcrumbs, cracker crumbs or matzo meal
• 2 tablespoons chopped fresh parsley, or 2 teaspoons dried parsley
• 3/8 teaspoon kosher or coarse salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
• 1/2 teaspoon granulated garlic
• Olive oil or oil spray

In a large (4 or 5 quart) saucepan on medium-high, heat oil and sauté onion 3 minutes until softened. Add garlic and sauté 1 minute until aromatic. Add vinegar and sauté until evaporated, about 1 minute. Add tomatoes, thyme, bay leaf, salt and pepper. Bring to a boil, then reduce heat, cover and simmer 20 minutes, stirring occasionally and adding reserved tomato liquid as needed to keep moistened.

Meanwhile, make bread crumb topping. If using fresh bread, in a food processor, whir bread into fine crumbs. In a bowl, toss crumbs with parsley, salt, pepper and garlic. Drizzle or spray with olive oil. Toss to coat, and set aside. Preheat oven to 350 degrees F. Set out a 2-quart shallow (11 x 17-inch) baking dish.

Add zucchini and peppers to saucepan and mix well. Bring to a boil, cover, reduce to a simmer and steam 5 to 7 minutes until vegetables are crisp-tender. Discard bay leaf. Stir in beans. Taste and adjust seasonings. Transfer mixture to baking dish. Top with seasoned bread crumbs. Bake 40 to 45 minutes or until bubbly and top is golden brown.

Pasta Cannellini Kale Soup

Serves 6 to 8

• 4 1/2 cups cooked cannellini beans, or 3 (15 ounce) cans drained and rinsed, divided
• 6 cups vegetable broth, divided, plus more if necessary
• 2 tablespoons olive oil
• 1 onion, diced
• Salt & freshly ground black pepper
• 6 cloves garlic, minced
• 1 large stalk celery, de-stringed and diced
• 2 carrots, peeled and diced
• 1 (15 ounce) can tomatoes (peeled whole or diced) with juice, or 1 1/2 cups fresh tomatoes
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley or 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon dried basil
• 1 teaspoon dried thyme
• 1/2 teaspoon crushed dried rosemary
• 1/4 teaspoon red pepper flakes, or more to taste
• 8 packed cups (about 1/2 pound) chopped kale
• 1 cup ditalini or other bean-size pasta
• Vegan parmesan, optional and Italian bread

In a blender or food processor, combine 3 1/2 cups cannellini with enough broth to process. Puree until smooth; set aside.

In a heavy 6-quart saucepan, heat oil on medium-high and sauté onion with a pinch of salt and pepper 2 minutes. Add garlic and sauté 1 minute. Add celery and carrots and sauté 3 minutes.

Add parsley if using dried. Add oregano, basil, thyme, rosemary and red pepper. Add bean puree, tomatoes and remaining broth and bring to a boil. Add kale and return to a boil. Reduce heat and simmer 30 minutes. Add broth or water if necessary to keep ingredients covered.

Add pasta and remaining 1 cup beans and simmer 10 minutes or until pasta is tender. Stir in parsley if using fresh leaves. Taste and adjust seasonings. Serve hot with vegan parmesan and Italian bread.

Vegan Parmesan

Makes 1/2 cup

• 1/4 cup raw chopped almonds or walnuts
• 1/4 cup nutritional yeast flakes
• 3/4 teaspoon fine salt

In a food processor, grind nuts into a crumbly powder. Add yeast and salt; pulse to combine. Store in an airtight container in the freezer. Parmesan will not freeze solid; spoon out the portion needed.

Tofu Ricotta

• 2 bricks firm tofu
• 3 tablespoons oregano
• 2 tablespoons granulated garlic
• 1 tablespoon soy sauce
• 4 tablespoons oil
• 1 teaspoon black pepper
• Salt to taste
• Unsweetened soymilk, as needed

In the bowl of the food processor, combine all tofu ricotta ingredients except soymilk; pulse until ricotta-like consistency is achieved. Add soymilk if needed for a creamier, spreadable texture; set aside.

Ravioli Sausage Dinner

Ravioli sausage dinner with mushrooms & artichokes

Serves 6

• 3 (13 ounce) packages vegan ravioli (such as SoyBoy)
• Extra-virgin olive oil
• 1/2 large onion, coarsely chopped
• 4 to 6 cloves garlic, minced
• 4 links vegan Italian-style sausage (1 recipe IsaChandra Moskowitz's Simple Italian Sausages or 1 package Tofurky), sliced on the bias
• 4 cups tomato sauce, divided, plus more if desired

Choose 3 of the following. Or, choose 2 and double up one of them:

• 8 ounces sliced mushrooms
• 1 bunch broccoli rabe, well-washed, tough stems trimmed, chopped in thirds
• 1/2 pound green beans, trimmed and cut into 1-inch lengths (about 2 cups), or 1 (10 ounce) package frozen cut green beans, or 1 can cut green beans, drained
• 1 (20 ounce) bag triple-washed spinach, or 1 bunch spinach trimmed and well-washed, or 1 (10 ounce) package frozen chopped spinach, thawed, squeezed of excess moisture
• 1 (9 ounce) package frozen artichokes hearts, thawed, squeezed of excess moisture and sliced, or 1 (15 ounce) can artichoke hearts in water, drained, squeezed of excess moisture and sliced

Bring a large pot of water to a boil. Heat the oven’s broiler on HIGH. Line a baking sheet with foil and arrange sausage slices in a single layer; set aside.

If using broccoli rabe, cook in boiling water 90 seconds; use tongs or a slotted spoon to transfer to a colander, rinse in cold water and set aside. If using fresh green beans, cook in boiling water 2 to 3 minutes until crisp-tender; use tongs or a slotted spoon to transfer to a colander, rinse in cold water and set aside.

Return water to a boil, add ravioli and cook for the time recommended on the package.

Meanwhile, broil sausage 4 minutes on one side, flip and broil 2 minutes until lightly browned; set aside.

Heat olive oil in a large skillet on medium and sauté onion 3 minutes. Add garlic and sauté 2 minutes until onion is translucent. Add mushrooms if using and sauté until mushrooms are softening and beginning to release liquid, about 6 minutes. If using fresh spinach, add leaves by handfuls and stir until wilted. Add blanched and/or frozen and/or canned vegetables to skillet. Add 3 cups tomato sauce (or more if desired) and sausages, mix and cook until evenly heated. Cover, turn off heat and set aside.

Drain ravioli and return it to the pot. Add remaining 1 cup tomato sauce and stir gently to coat ravioli and keep it from sticking. Cover to keep moist.

Serve 8 to 10 ravioli per person topped with sauce.

Broiled Veggies & Sausage Over Pasta

Serves 5 to 6

• 1 pound pasta (penne, rotini, etc.)
• 1 pound large mushrooms, thickly sliced (1/2 inch)
• 3 small zucchini, sliced 1/4 inch on the bias
• 1 bell pepper, sliced lengthwise into strips 1/4 inch wide
• 4 links vegan Italian-style sausage (1 recipe IsaChandra Moskowitz's Simple Italian Sausages or 1 package Tofurky), sliced on the bias
• Additional fresh or leftover vegetables (e.g. onion, cabbage, kale, broccoli florets), optional
• Olive oil
• 4 cloves garlic, minced
• Salt & pepper to taste 

In a large saucepan bring to boiling 4 quarts salted water, cook pasta according to package directions, drain and return to saucepan. Toss with a little olive oil, and salt and pepper to taste, cover and set aside. Meanwhile, heat broiler on HIGH. Place a rack in a foil-lined shallow baking pan, or use a broiler pan. Broil each vegetable separately. Batch if necessary:

In a large “tossing” bowl, toss mushrooms with olive oil to lightly coat. Broil on rack 5 minutes (until they begin to release moisture). Flip and broil 2 minutes. Transfer to a “storage” bowl that will accommodate all the veggies and sausage.

In the tossing bowl, toss zucchini with olive oil to lightly coat. Broil on rack 5 minutes. Flip and broil 2 minutes until crisp-tender and lightly browned. Transfer to the storage bowl.

Broil strips of bell pepper on rack 4 minutes. Transfer to the storage bowl. Toss vegetables with salt and pepper to taste.

Arrange sausage on rack and brush lightly with olive oil. Broil 4 minutes. Flip and broil 2 minutes until lightly browned. Transfer to the storage bowl.

In a large skillet over medium heat, sauté garlic until just golden, about 2 minutes. Add all the veggies and the pasta, and sauté just until evenly heated. Serve hot or at room temperature.

Penne with Sausage & Artichokes

Serves 6 

• 1 pound penne pasta
• Extra-virgin olive oil
• 4 to 6 cloves garlic, minced
• 1 (15 ounce) can artichokes in water, drained and quartered
• 1 (15 ounce) can diced tomatoes, drained, liquid reserved
• 4 links vegan Italian-style sausage (1 recipe IsaChandra Moskowitz's Simple Italian Sausages or 1 package Tofurky), sliced on the bias
• 1 tablespoon cornstarch
• Salt, to taste
• Freshly ground black pepper, to taste
• Dried marjoram or oregano leaves, to taste 

Cook pasta in salted boiling water according to package directions.Meanwhile, heat olive oil in a large skillet on medium and sauté garlic 1 to 2 minutes just until aromatic. Add artichokes and tomatoes, and stir until veggies are coated in garlic and oil. Add sausage and heat, stirring occasionally, until warmed through.

Add cornstarch to reserved tomato liquid and stir with a fork until smooth. Add mixture to skillet and stir until sauce has thickened and coated veggies and sausage. Drain pasta, then immediately add to skillet, and gently stir to coat with sauce. If too dry, add more olive oil as needed. Season with salt, pepper and marjoram to taste.

Bruschetta

Serves 3

• 5 Roma tomatoes (1 pound)
• 1 to 2 large cloves garlic, finely minced
• About 5 medium/large leaves fresh basil, chopped
• 1 teaspoon oregano
• Extra-virgin olive oil
• Salt to taste
• Freshly ground black pepper to taste
• 1 loaf Italian bread, sliced on the bias
• Vegan parmesan, optional

Using a sharp paring knife, cut away the stem area from each tomato. Slice each tomato at its equator. Using a teaspoon, gently scoop out and discard seeds and liquid. Dice tomatoes, place in a colander to drain, and set aside. Toss tomatoes with basil, garlic, oregano and just enough olive oil to coat. Season with salt and pepper to taste. If desired, toast bread slices using a grill, broiler or toaster-oven. Serve bread topped with a spoonful of tomato mixture and vegan parmesan if desired.

Vegetable Lasagna

Serves 6 as a main dish, or 12 as a side dish

• Olive oil
• 4 cloves garlic, minced
• 4 heads broccoli divided into small florets (or 2 bags frozen chopped broccoli, thawed and squeezed of excess water) OR 2 bags prewashed fresh spinach (or 2 packages frozen chopped spinach, thawed and squeezed of excess water)
• 16 to 20 ounces white or crimini mushrooms, sliced 1/4 inch
• 2 zucchini or yellow summer squash, sliced 1/4 inch rounds, OR 1 large or 2 medium globe eggplant, sliced 1/4 inch rounds
• 4 cups tomato sauce
• 2 cups homemade ricotta or 1 (16 ounce) container vegan ricotta such as Tofutti Better Than Cheese Ricotta
• 18 lasagna noodles (1 package)
• 1 package Daiya Mozzarella Style Shreds or other vegan mozzarella
• Salt
• Freshly ground black pepper
• Granulated garlic
• Marjoram or oregano

EQUIPMENT:

• Large deep pan that will accommodate a non-overlapping layer of 6 lasagna noodles (or split between two smaller pans)
• Deep 12-inch skillet
• Foil-lined baking pan topped with wire rack
• If steaming, steaming apparatus

METHOD:

1. Cook fresh vegetables:
   •  For broccoli, bring water to a boil in steamer, steam broccoli 6 minutes or until tender; drain. In skillet, heat olive oil, sauté garlic 1 minute, add broccoli and sauté until garlic is distributed; transfer to a bowl.
   •  For spinach, heat olive oil in skillet, sauté garlic 1 minute, add a handful of spinach and sauté until just wilted. Push wilted spinach to the side and add another handful; repeat until all spinach is wilted and garlic is distributed, then transfer to a bowl. When cool, chop if desired.
   •  For mushrooms, batching as needed, brush with olive oil and broil on rack over baking pan 4 to 5 minutes on each side; transfer to a bowl.
   •  For zucchini or eggplant, batching as needed, brush with olive oil and broil on rack over baking pan 5 minutes on each side; transfer to a bowl. Keep foil-lined pan handy. Brush with oil and use to store cooked noodles.
2. Preheat oven to 350 degrees F. Fill skillet with salted water (about 4 quarts) and heat to boiling.
3. Boil 6 noodles 6 to 7 minutes, or just until al dente. Meanwhile, spread one-third of the tomato sauce in the bottom of the lasagna pan. When noodles are cooked, transfer using tongs and spread in a single layer.
4. Boil 6 more noodles until al dente. Meanwhile, layer one-third of the ricotta. Layer broccoli or spinach. Season with salt, pepper and marjoram. Spread one-third of the sauce. When noodles are cooked, layer them on.
5. Boil remaining noodles 8 minutes, or until tender. Meanwhile, layer one-third of the ricotta. Layer mushrooms and zucchini or eggplant. Season with salt, pepper, garlic and marjoram. Layer remaining ricotta. When noodles are cooked, layer them on. Spread remaining sauce. Distribute mozzarella over the top. 
6. Bake 45 minutes. Broil on LOW for a few minutes to melt mozzarella. Season with pepper and marjoram; serve.

Italian Seasoning for Breadcrumbs

Mix 2 cups dry breadcrumbs with:

• 2 tablespoons dried parsley
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon granulated garlic
• 1 teaspoon granulated onion
• 1/4 cup vegan parmesan, optional

Italian Seasoning

Makes 1 teaspoon

• 1/4 teaspoon basil (25%)
• 1/4 teaspoon thyme (25%)
• 1/4 teaspoon ground rosemary (25%)
• 1/4 teaspoon oregano (25%)

Optional additional:

• 1/4 teaspoon dried parsley
• 1/8 teaspoon sage