Vegan Yogurt (for use in recipes)

Makes 1/2 cup

• 4 ounces (1/2 cup) drained silken tofu
• 1 teaspoon freshly squeezed lemon juice
• 1 teaspoon red wine vinegar

In a small bowl whisk together all ingredients. Refrigerate if not using immediately.

Halal Seasoning

Makes 1 tablespoon

• 3/4 teaspoon coriander
• 3/4 teaspoon cumin
• 3/4 teaspoon paprika
• 1/4 teaspoon cardamom
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cloves
• 1/4 teaspoon nutmeg
• 1/4 teaspoon black pepper
• 1/4 teaspoon turmeric
• 1/8 teaspoon allspice
• 1/8 teaspoon cayenne
• 1/8 teaspoon ginger

Flavor Matters

Anthony & Marie Provetto, Spicehouse owners

I'm no "supertaster" but I know what I like, and top-quality seasonings are something I treat myself to. Spice Specialist is where I find them. From a Newsday article: "If you enjoy a culinary adventure and want access to products that are usually the exclusive province of restaurant chefs, figure out a time to visit on a weekday between 8:30 a.m. and 5:30 p.m." (Minimum quantity is one pound.) Spice Specialist isn't a store, it's a warehouse stocked floor-to-ceiling with individual spices, spice blends, beans, grains, oils and vinegars, molecular gastronomy ingredients, etc. It's where I get the delicious Telicherry peppercorns, porcini mushroom powder, and smoked paprika that give meatless dishes so much flavor. It's a great reason for a Brooklyn-centric person like me to take a drive out to the Island.

Spice Specialist / 47 Bloomingdale Road, Hicksville (Long Island) NY 11801 / 516-942-7248 / Also "Chef Cherie" on Amazon

Recaito (Puerto Rican Sofrito)

Recipe contributed by Maria Flores

Makes 6 cups

• 1/4 cup white vinegar
• 1/4 to 1/2 cup canola, grapeseed or corn oil
• 1 large sweet onion (or 1 yellow and 1 small red), coarsely chopped
• 1 head garlic (12 cloves), peeled
• 1 red bell pepper, seeded and coarsely sliced
• 1 green bell pepper, seeded and coarsely sliced, plus more as needed
• 1 cubanelle pepper (or green bell pepper), seeded and coarsely sliced
• 1 bunch cilantro (recao), washed

Combine vinegar, 1/4 cup oil, onion and garlic in blender; puree. Add peppers; puree. If needed, add oil by tablespoon up to 1/4 cup. Add cilantro; process until specks of greens are visible. Taste; if too sharp add additional green pepper. Store in an airtight container and refrigerate 3 to 4 days, or freeze up to 6 months.
Or, use Goya jar or frozen recaito.

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

Herbes de Provence

Makes about 2 teaspoons

• 1/2 teaspoon oregano
• 1/2 teaspoon thyme
• 1/2 teaspoon savory
• 1/4 teaspoon basil
• 1/4 teaspoon sage
• 1/4 teaspoon ground rosemary

Garlic Salt

IMO, buying garlic salt is an absolute waste of money and cabinet space. Substitute in your recipe the following:

For stronger garlic flavor - 2 parts salt, 1 part granulated garlic

For milder garlic flavor - 3  parts salt, 1 part granulated garlic

Cajun or Creole Seasoning

Makes 1/4 cup

• 1 tablespoon paprika
• 1 tablespoon granulated garlic
• 1 1/2 teaspoons granulated onion
• 1 1/2 teaspoons cayenne
• 1 1/2 teaspoons ground black pepper
• 1 1/2 teaspoons oregano or marjoram
• 1/8 teaspoon ground cumin, optional
• 1/4 teaspoon ground nutmeg or mace, 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

Pumpkin Pie Spice

Makes 2 teaspoons

• 1 teaspoon cinnamon (50%)
• 3/8 teaspoon ground ginger (20%)
• 3/8 teaspoon ground nutmeg (20%)
• 1/4 teaspoon ground cloves (10%)

Taco Seasoning

Homemade Sa-son, Sazón, Southwest Seasoning, etc.

Makes 1 1/4 cup

• 6 tablespoons paprika
• 2 tablespoons coriander
• 3 tablespoons + 1/4 teaspoon granulated garlic
• 2 tablespoons + 2 teaspoons dried oregano
• 2 tablespoons salt
• 1 tablespoon + 2 1/4 teaspoons ground cumin
• 2 teaspoons black pepper
• 2 3/4 teaspoons cayenne pepper
• 3/4 teaspoon granulated onion

Poultry Seasoning

Makes about 5 tablespoons

• 1 tablespoon rubbed sage
• 1 tablespoon thyme
• 1 tablespoon marjoram or oregano
• 1 tablespoon savory, parsley or basil
• 1 tablespoon ground rosemary
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg

Chili Powder

DIY chili powder is so easy to make, and store-bought seasoning mixes are such a waste of money and cabinet space. I find chili powder to be a redundant seasoning mix. In so many recipes that call for it, the same spices are listed separately as well. So when I'm tweaking a "keeper" recipe I tweak the chili powder right out of it by doing a little ratio math. Not everybody is going to do that, so here's the recipe so you can mix up a batch and refill the old store-bought jar.

Makes 5 tablespoons

• 2 tablespoons paprika
• 2 teaspoons oregano
• 1 1/4 teaspoons ground cumin
• 1 1/4 teaspoons granulated garlic
• 3/4 teaspoon cayenne
• 3/4 teaspoon granulated onion

Adobo Seasoning Mix

VERSION 1
Makes 1 cup

• 1/4 cup + 1 1/4 teaspoons sweet paprika
• 3 tablespoons ground black pepper
• 2 tablespoons granulated onion
• 2 tablespoons dried oregano
• 2 tablespoons ground cumin
• 1 tablespoon + 1/4 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper

VERSION 2

Makes 1/2 cup

• 3 tablespoons kosher salt
• 2 tablespoons granulated garlic
• 2 tablespoons granulated onion
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander