#pepper plant sauce--ketchup
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[NOW WHAT? PREPARE THE PEPPER PLANT SAUCE--KETCHUP. SO WE'RE PREPARING THE PEPPER PLANT SAUCE. YES. ROASTED GARLIC AND ROASTED CHILI FLAKES, A LITTLE BIT OF SALT, PEPPER. GOT ONION POWDER AND PEPERONCINI JUICE. THE MARINADE OF THE PEPERONCINI'S THERE. YES.]
#s11e08 soup and sandwiches#guy fieri#guyfieri#diners drive-ins and dives#a little bit#got onion powder#roasted chili flakes#pepper plant sauce--ketchup#roasted garlic#peperoncini juice#salt#the#marinade
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Vegan Fish, Chips & Mushy Peas
#vegan#lunch#british cuisine#irish cuisine#st. patrick's day#veganized#fish and chips#mash#mushy peas#green peas#garlic powder#onion powder#vegan butter#plant milk#vegan seafood#vegan fish#fries#potato#dill#tartare sauce#vegan mayo#lemon#pickles#black pepper#sea salt#ketchup
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Vegan/Vegetarian shopping list:
Pre Made salad bags (it’s a lot cheaper to just buy bagged salad and add to it, then buying a bunch of ingredients that will go bad if not used)
Make a list of fruits and vegetables that you like and get them (some times if you get the funky shaped ones you get a few cents off, even if you don’t that stops the funky shaped produce from being tossed)
Nut butters (most almond and peanut butters are vegan, jelly and Jams aren’t because they’re made with gelatin)
Bread, check the ingredients because a lot of breads are accidentally vegan/vegetarian ( Vegetarian/Vegan (link) Sandwiches will be your best friend)
Pasta (like bread a lot of pasta is accidentally vegan, CHECK THE INGREDIENTS)
Rice and beans are some of the cheapest things to buy, buy them dry and you can have them for a while in your pantry
Google vegan ramen, (if you’re like me and love spicy ramen then you’ll be happy to know Samyang 2x spicy hot chicken flavor Ramen in the red pack is VEGAN they use artificial chicken flavor rather then animal products. Vegan Kimchi regular and spicy is a lot easier to find then you may think just look for ones without fish sauce and shrimp)
Tofu (tofu is very versatile and it’s great source of vegan/vegetarian protein made from soy, it takes flavor beautifully and it’s relatively cheap firm/extra firm is best)
Cheese (there are so many vegan cheese options, for grated parmigiana follow your heart has both grated and shredded, Violife has a block. Violife has the best shredded substitutes, and singles. Daiya is a little weird in my opinion however they’re cheddar dairy free Mac and cheese is amazing (you just gotta use different pasta then it comes with)
Meat substitutes ( We’ve come a long way with decent vegan meat substitutes, beyond meat makes a whole variety of plant based meat substitutes that are very tasty especially if you’re still craving that meaty texture. Impossible meat substitutes also has amazing plant based meat substitutes, Impossible also has vegan chicken nuggets that tastes like McDonald’s and even have dino shaped ones. Light life has everything from vegan sausage crumbles to Bacon, the vegan bacon and hot dogs are amazing)
Eggs (just egg and simply egg are planted based substitutes for eggs, they’re liquid like an egg beater but can be used in place of eggs from a scramble to a baking ingredient)
Dairy (Vegan milk/coffee creamer you got options coconut, almond, soy, oat, pea protein. Pick what you like best. Personally California farms Oat milk in original and California farms oat vanilla creamer are my favorites. I’ll throw cream cheese and Yogurt in here as well Kite Hill regular and Strawberry cream cheese are my favorite, Kite Hill blue berry, and Strawberry vegan yogurt are my favorite. MIYOKO’S vegan butter)
Snacks (Lenny and Larry’s plant based chocolate chip cookies, Spudsy sweet potato puffs they have a million different flavors I like the hot fries. Vegan rob’s dragon puffs these are the vegan equivalent to hot Cheeto puffs but without the red dye 40. Vegan rob’s also has cheese puffs)
Sauces (Anne’s goddess dressing is very tangy, Diaya blue cheese and Caesar dressings are amazing, can be thick though, they also have ranch but I got a vegan homemade ranch recipe. Hot sauce, Franks, Cholula, Tabasco, and Tapatío are vegan. Ketchup& mustard are vegan. Hellmans and follow your heart have vegan mayonnaise,Sir Kingston’s and Follow your heart also have chipotle Mayo. Follow your heart also has vegan sour cream)
Seasonings (seasons you should have in your cabinet click here, the dollar tree sells all these for a dollar and most grocery stores sell adobo)
#HTFDICTIBASVV#vegan#vegetarian#plant based#vegan recipes#vegetarian recipes#low cost cooking#recipes#witchtok#baby witch#pagan witch#witchblr#witchcraft#witch#witch community#witches#witchythings#cottage witch
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writing request : camilla is working late so luz, amity, willow, gus, and hunter have to cook for themselves
(I sadly had to cut Luz out because she probably would have vetoed some of this nonsense, but everyone else is fair game.)
“Pasta?”
Hunter set the box on the counter. “Check.”
“Vegetarian meatstuff?”
Willow set down tofu. “Check.”
“Filling sauce?”
Amity gingerly waved the mustard bottle up and down. “Are you sure we’re supposed to use this?”
Gus shook his head. “Amity, Amity, Amity. Don’t you trust me?”
“I mean—it’s not that I don’t trust you, I’d just like to know… why?”
“Mustard goes on hot dogs. Ketchup goes on hot dogs. Ketchup is used in ravioli, and ergo, since Mustard and Ketchup are interchangeable as hot dog condiments, obviously they are interchangeable as ravioli ingredients!”
Amity checked the recipe on the box of ravioli. “…This says tomato sauce, not ketchup.”
“Ketchup is tomato, it’s the same thing. Just trust me, Amity. I know what I’m doing.”
“Maybe we should just wait for Camila to get home?”
“She said she’d be late today,” Hunter chimed in, “Besides, she and Vee cook for us a lot. It’s the least we can do to make dinner for them every once in a while.”
“That’s true.” Amity set the bottle of mustard down on the counter, stepping back with her hands up. “Alright, Gus, I trust you. Take it away.”
“Great. Aaaaaaand, cheese!” Gus set a jar of nacho cheese on the counter. “Okay!” He clapped his hands together. “Willow, start chopping up the tofu! Hunter, I need a cup of mustard on the stove cooking with the cheese!”
Hunter and Willow saluted and got to work. Gus turned towards Amity.
“Amity, I need you to preheat the oven to four-hundred degrees!”
“Okay…” Amity turned the oven on. “Now what?”
Gus took the pasta out of the box. “…mmm, it’s a little hard…”
“We could boil it?” Willow suggested.
“But then we have to cook it in the oven! We can’t cook it twice, that’s crazy!”
“Soak it?” Amity suggested.
“Like a plant!” Willow agreed.
“Excellent thinking, team!”
Gus ran for a bowl, filling it with water and shaking the sheets of pasta into the water. “Hunter, how’s the sauce coming along?”
Hunter backed away from the stove. “It’s hissing and spitting at me.”
“That means it’s ready! Tofu, if you please, Willow!”
Willow picked up the cutting board and scraped the tofu in. “All ready, captain! Should we put spices in, SIR!”
“The box says oregano!” Amity piped up, waving it.
Gus grinned. “We can do better than that! Get me, uhhhhh oregano, pepper, uhhh…. What was that thing we had the other day… paprika!”
Amity handed him the bottles, and he shook them in wildly, until the mustard was almost orange with paprika.
“Excellent!” Gus stirred the mixture around. “Ahhhh, should have saved some mustard for the bottom of the pan!”
“We can just put it on cold,” Hunter suggested, “It’ll heat up in the oven, anyway.”
“True.” Gus took the pan of filling off of the stove, plunking it on a hotplate. The pasta left the water, and Willow cut them into squares. Gus lined them up, top and bottom. “Hunter?”
Hunter scooped out dollops of filling onto each bottom square, and Gus put the top on, pinching them together. Hunter shook mustard onto the bottom of the pan, moving the pan back and forth quickly until it spread over the whole bottom. “Pan’s ready.”
Gus dropped each ravioli in, then slathered more mustard on top, as well as a dollop of cheese. “Ready to go in!”
“How long?”
“Ummmmm fifteen minutes sounds right?”
Amity shook her head. “No way it cooks in that time!”
“Box says ten, actually,” Hunter piped up. “Our oven is too hot, too. And—”
Gus held his hands up. “Okay, compromise! Ten minutes on four hundred, does that work for everyone?”
Amity and Hunter glanced at the pan, at each other, then to him. “Okay,” they chorused.
Gus slid the pan into the oven. “And nowwwwww we wait!”
Willow headed towards the sink to do the dishes, and Hunter and Gus crouched in front of the oven to watch the ravioli through the window.
“It’s bubbling,” Hunter commented, “Is that good?”
“Means it’s cooking.”
“Oh. How do you know so much about cooking, anyway?”
“Well, I’ve never really cooked before—unless you count making a sandwich—but I’ve watched my dad cook plenty of times.”
“Well, your sandwiches are pretty good. I bet this will be, too.”
“Thanks.” Gus watched the ravioli, counting the bubbles. “You think he’s okay?”
“The ravioli?”
“My dad.”
“Oh. Yeah. Of course he is.”
Gus snorted. “Convincing.”
“I mean, he cooks, he’s a reporter used to being in dangerous situations, and he raised you, right? He can take care of himself. He’s okay.”
“I guess.”
Hunter nudged him. “And I bet he’d love your mustard ravioli.”
“Of course he would. It’s going to be delicious. Do you think it’s done?”
A ravioli exploded, sending its filling all over the oven with a pop.
“Yeah, I think it’s done.”
Hunter reached in and pulled the pan out with his bare hands, sliding it onto the stovetop. “Looks good!”
The door opened and closed, and the jangle of Camila’s keys hit Gus’ ears. “Hey, kids!” she called, “Sorry I’m late! You guys must be hungry.”
Gus raced to meet her. “Actually! We made dinner! Here, you can be the first to try my special, homemade ravioli!”
She let him lead her to the kitchen. “Oh, ravioli? How thoughtful, thank you Gus!”
“Well—everyone helped. But it was my recipe.”
“Exciting! I can’t wait to try!”
Gus grabbed a plate, spooning a couple of the ravioli on. “Oh, yeah! Hope you’re ready for an explosion of flavor!”
#camila run#toh#the owl house#my writing#toh fanfiction#gus porter#willow park#amity blight#toh hunter#writing requests
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[ID: A spoon full of a dark brown liquid lies on a table in front of a jar of the same liquid. End ID]
Usata sosu / ウスターソース (Japanese Worcestershire-style sauce)
Japanese Worcestershire sauce, like its English counterpart, consists of simmered vegetable or fruit juices, sugars, vinegar, salt, and spices. It was first produced by Japanese manufacturers, who modelled it off of imported sauces, in the Meiji era (late 19th century); however, it did not achieve widespread popularity in Japan until after WWII, with the increasing popularity of Western-style food (洋食 / yoshoku).
Japanese Worcestershire sauce is commonly used to flavor okonomiyaki, yakisoba, and yaki udon; it may also be placed on the table in a sauce dispenser alongside soy sauce in restaurants or in the home. In western Japan, especially the Kansai region, it has become so prevalent within yoshuko that the term ソース (sosu), theoretically used to describe any Western-style sauce, usually means Worcestershire sauce.
Common sauces derives from usata sosu are 中濃ソース (chuno sosu), of a medium-thick consistency, and 濃厚ソース (noko sosu), also known as とんかつソース (tonkatsu sosu), of a thick consistency. Tonkatsu sauce also tends to be sweeter, while Worcestershire-style sauce is more heavily spiced.
This is the from-scratch version of a sauce that home cooks in the West sometimes make by mixing pre-made sauces (such as Worcestershire sauce, soy sauce and ketchup) together. Carrots, onions, tomatoes, fruits, spices, and herbs are simmered together to produce a tangy, fragrant sauce, more complex and punchy than the quick version. See my yakisoba recipe for my quick version—it’s still delicious, though mellower.
Recipe under the cut!
Patreon | Tip jar
To make Japanese Worcestershire sauce, you will first need to make a dashi (stock): this recipe calls for a combination of kombu and shiitake dashi and vegetable stock. You will then need to simmer vegetables, fruits, herbs, and spices in the stock. Finally, the sauce should be blended and strained through a fine cloth to remove plant fibers. The sauce may be thickened at this point, if desired.
This recipe makes about 2 cups of ウスターソース (usata sosu).
Equipment:
A nut milk bag or cheesecloth
A large pot
A blender or immersion blender
Ingredients:
For the dashi:
6g (4” x 4” piece) kombu, dirt wiped off but keep white stuff, slit with scissors
3-5 dried shiitake mushrooms (10g)
2 1/4 cups water (to make 2 cups kombu dashi)
2 cups vegetable stock
Fruits and vegetables:
1 yellow onion
1 medium carrot (125g)
2 medium sweet apples (200g each)
1-inch chunk (10g) ginger
2 cloves garlic
1 rib celery (including end and greens, if available)
3 roma tomatoes
2 plums or prunes (optional)
Spices and herbs:
3 bay laurel leaves
1 tsp coriander seeds
12 whole cloves
2 sprigs fresh oregano, or 1/2 tsp dried
2 sprigs fresh thyme, or 1/2 tsp dried
1 tsp cumin seeds
1 tsp freshly grated nutmeg, or 1/2 tsp ground nutmeg
1 stick cinnamon (Indonesian or Vietnamese cassia)
1/2 tsp black peppercorns
Dried bird's eye chili, crushed (optional)
Bay laurel leaves, or Mediterranean bay leaves, are the type of bay leaf most commonly in use in the U.S.A. and Europe. They will have small lines radiating outward from a central vein.
Cassia is the most common variety of cinnamon in North America; Chinese, Indonesian, and Vietnamese (Saigon) are common sub-types. Chinese and Indonesian cassia are thick strips of bark rolled into quills; Vietnamese cinnamon is too brittle to be rolled and is sold in thick chunks.
Seasonings:
⅓ cup soy sauce
6 Tbsp mild vinegar (balsamic, apple cider, or red wine)
2 Tbsp molasses or brown sugar
2 Tbsp date paste (or substitute more molasses or other sweetener)
Salt and ground black pepper, to taste
Thickener (optional):
3 Tbsp tapioca flour
Instructions:
1. Make the dashi. Make “first” dashi (一番だし / ichiban dashi) by soaking kombu and shiitake mushrooms in 2 1/4 cups cold water overnight. Then heat kombu and its soaking water, uncovered, in a sauce pot on medium-low and slowly (over the course of about 45 minutes) allow it to come to a simmer. Occasionally skim off the bubbles at the top to remove unwanted debris. You can skip the overnight soak to make "quick" dashi.
If you already have reconstituted kombu and shiitake mushrooms from making a past batch of dashi, make “second” dashi (二番だし / niban dashi) by simmering them in water for 1-2 hours. Second dashi is a bit less nuanced than first dashi, and so it tends to be used for sauces, stews, and glazes rather than soups.
2. Strain dashi and add 2 cups vegetable stock.
3. Prepare vegetables. Be sure to wash your fruits and vegetables thoroughly, but there is no need to peel them. Chop or dice the carrot, onion, apples, celery, and tomato (smaller pieces, or diagonal cuts, mean more surface area exposed to the stock and so more flavor extraction). Remove seeds from tomato. Slice the reconstituted shiitake mushrooms from making the stock.
4. Simmer chopped vegetables in the stock, covered, for one hour.
Rather than simmering, it may be possible to use a juicer to extract the flavors from the fruits and vegetables, then simmer the herbs and spices in the resulting juice--but I have not tested the recipe this way.
5. Roughly crush coriander, cloves, cumin, and black peppercorns in a mortar and pestle or spice mill. Add everything in the list of spices and herbs to the stock and simmer for another hour.
6. Remove cinnamon and bay leaves. Use an immersion blender to roughly blend the sauce and then simmer, covered, for another 15 minutes to half an hour (the most surface area is exposed to the stock at this point).
If using a countertop blender to blend the sauce, allow it cool down first.
7. Allow sauce to cool. Strain through a nut milk bag and reserve the pulp for a soup or stew. I had three cups of liquid at this point.
8. Return liquid to the pot and add seasonings. Simmer, uncovered, for about 30 minutes to thicken. Add tapioca starch dissolved in a bit of cool water if extra thick sauce is desired.
9. Taste and adjust sugar, salt. and black pepper (tonkatsu sauce tends to be sweeter than thin Worcestershire sauce, while thin Worcestershire sauce is more spiced). Add a pinch of ground nutmeg and clove, if desired.
Store in a sealed jar in the fridge for several months.
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bottom bun (sourdough)
horseradish
ghost pepper
potato salad
peppers
ketchup
mint sauce
hamburger (optional)
melted butter (replace with plant based if vegan)
top bun (warburtons wheat loaf)
Ingredients: Horseradish, ghost pepper, potato salad, peppers, ketchup, mint sauce, hamburger (optional), and melted butter (substitute if needed) on sourdough and wheat bread.
Smell: Not a great combination of smells. I think I would rather it smell inedible. 1/5
Taste: What a truly awful mix of tastes. This is a sandwich you give to your worst enemy. Why are you giving it to me. What did I do to you anon. 1/5
Texture: If you don’t hate potato salad, then fine. It’s fine. Whatever. 2/5
Would Chunk Eat It?: No. 1/5
Final Score: 1.25/5
Critic’s Notes: Ew.
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My wife and I were craving Raising Cane’s, so I made it at home
And then I decided last-minute to also make quick buttermilk biscuits (if you don’t have buttermilk, or don’t want to buy it just for one recipe, put some vinegar or lemon juice into regular or lactose free cow milk. In a few seconds you’ll have buttermilk. In my experience, plant based milks don’t work very well for quick buttermilk)
The sauce is super easy: mayo, ketchup, seasoned salt and pepper, garlic and onion powder, paprika, Worcestershire sauce, and some hot sauce
#there was also homemade coleslaw that isn’t in the picture#I had energy so I did a big meal#and now I have leftovers for days#lesbian#butch#nonbinary#nonbinary lesbian#lgbt#butch4femme
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Tony Stark’s Cheeseburger Bloody Mary
because what sometimes a genius billionaire playboy philanthropists needs a cheese burger and the hair of a dog.
Recipes under the cut:
Bloody Mary:
large handful of ice
100ml vodka
500ml tomato juice
1 tbsp lemon juice, plus 2 slices to serve
few shakes Worcestershire sauce (I used a vegan brand)
few shakes Tabasco
pinch celery salt
pinch black pepper
2 celery sticks
Olives
One mini-cheeseburger
Place the ice in a large jug. Measure the vodka, tomato juice and lemon juice and pour it straight onto the ice.
Add 3 shakes of Worcestershire sauce and Tabasco (or more if you like it very spicy) and a pinch of celery salt and pepper. Stir until the outside of the jug feels cold, then strain the cocktail into 2 tall glasses.
Top up with fresh ice, add a celery stick, skewers of olives (one with the tiny cheese burger) lemon slice to both glasses and enjoy.
Cheese Burger:
Mini Hamburger Buns (I baked my own)
sliced cheese
one sliced pickle
Hamburger patty (I used Future Farm Plant Based, but you can use whatever you want, or even make mini patties from scratch)
Use a small glass to cut burger patties into small rounds and grill for a few minutes on one side. Flip and add 1/4 of a slice of cheese to the top of the patty. Continue grilling to taste.
Cut bun in half and add one slice of pickle, patty with cheese, and ketchup.
Mini Buns:
1 (1/4-ounce) package (2 1/4 teaspoons) active dry yeast or bread machine yeast
1/2 cup water, warm, about 110 F
2/3 cup whole milk, room temperature
1 large egg
3 tablespoons butter, melted and cooled slightly
2 1/2 tablespoons sugar
1 1/4 teaspoons salt
3 cups all-purpose flour
Butter or oil, for greasing the bowl
1 large egg white
1 tablespoon water
1/4 cup sesame seeds
Combine the yeast and warm water in a large bowl or the bowl of a stand mixer. Let the mixture stand for about 10 minutes, until foamy.
In a small bowl, whisk the milk, egg, and melted butter together to blend.
Add the milk mixture to the yeast mixture along with the sugar, salt, and flour.
Knead the dough by hand (or using a stand mixer with the dough hook) for 8 to 10 minutes, adding a little more flour if necessary to keep the dough from sticking to your hands, the countertop, or the sides of the bowl. The dough should be smooth and elastic at this point. (do the window pane test - if you can stretch it to the point it’s see through, it’s ready).
Generously grease a large bowl with butter or oil. Gather the dough into a ball and place it into the greased bowl. Turn it over a few times to coat the dough thoroughly.
Cover the bowl with plastic wrap and let the dough rise for 1 to 1 1/2 hours, or until it has doubled in bulk.
Line 2 large baking sheets with parchment paper or lightly grease the pans.
Punch down and pat the dough into a rectangle.
Use a small glass or egg cup to cut out buns and put on tray 2 inches apart.
Preheat the oven to 375 ° F
Whisk the egg white with 1 tablespoon of water until blended and brush over buns. Sprinkle on sesame seeds.
Bake for around 10 minutes. Keep a close eye on them. They are very small and cook very quickly and can go from undercooked to burnt very fast. To check if they’re baked through, tap on the bottom of the bun. If it sounds hollow it’s done. Should be golden in color.
#marvel#avengers#bloody mary#cocktail#tony stark#iron man#cheese burger#food#drink#recipe#tony stark cocktail#iron man cocktail#geeky cocktail#geeky drinks#avengers cocktail#marvel cocktail
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Curry Udon with a Crispy Tofu Katsu
Chef’s Note: I have fallen in love with this curry. And the tofu was so crispy!
Original recipe’s link
Ingredients
Curry
8 oz udon noodles
1 medium yellow onion, sliced
1 carrot, sliced
1 red bell pepper, sliced
2 garlic clove, minced
1 thumb-size piece of ginger, minced
3 tbsp unsalted butter
4 tbsp all-purpose flour
1 1/2 tbsp curry powder
4 cup vegetable broth
1 tbsp low-sodium soy sauce
1 tbsp ketchup
1 tbsp maple syrup
salt, to taste
Tofu Katsu
8 oz firm tofu
4 tbsp cornstarch
salt
paprika
5 tbsp milk
1/2 cup bread crumbs
vegetable oil
Instructions
Curry
0. If your udon isn’t pre-cooked, cook the noodles according to package directions
1. Slice the onion, carrot, and bell pepper. Mince the garlic and ginger
2. Melt butter over medium-high heat. Fry the vegetables, garlic, and ginger until soft/tender
3. Stir in flour and curry powder. Stir until the vegetables are coated.
4. Add in the vegetable broth, soy sauce, ketchup, and syrup. Season with salt and adjust seasoning as necessary. Lower heat and simmer until thickened.
5. Stir the udon noodles into the sauce.
Tofu Katsu:
1. Cut the tofu into filets
2. In a shallow dish, pour the cornstarch. Season with salt and paprika
3. In a second shallow dish, pour the plant milk
4. In a third shallow dish, pour the breadcrumbs
5. Dip the tofu filet into the cornstarch, milk, then breadcrumbs.
6. Fry the breaded filets in oil until crispy
#japanese#stovetop#frying#udon noodles#yellow onion#carrot#red bell pepper#garlic clove#ginger#butter#unsalted butter#flour#all purpose flour#curry powder#vegetable broth#soy sauce#ketchup#maple syrup#salt#firm tofu#cornstarch#paprika#milk#bread crumbs#vegetable oil
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TOP 10 SPICES COMPANIES IN THE WORLD
INTRODUCTION:
Spices and herbs are defined as plant derived substances that add flavor to any dish. Spices come from the plant parts such as: roots, rhizomes, stems, leaves, barks, flower, fruits and seeds. It is something that adds interest to the dish.
WHAT ARE THE MAIN FEATURES OF SPICES:
Spices exhibit essences of the following:
Bitter- Ajwain, turmeric, bay leaf, thyme.
Salty-fine Sea salt, garlic salt, seasoned salt, chipotle salt.
Sour-amchur, tamarind, hibiscus, lemon peel(dried).
Sweet- honey, allspice, nutmeg.
Umami- tomato flakes, mushroom powder, soy sauce powder.
WHY SPICES ARE IMPORTANT:
Spices not only improve the taste of food but also a good source of vitamin b and c, iron, calcium, and other antioxidants.
WHAT ARE THE FUNCTIONS OF SPICES:
Spices are primarily used as food flavoring or to create variety. They are also used to perfume cosmetics and incense. At various time, many spices are used in herbal medicine.
WHY SPICE IS A TASTE:
Capsaicin, released as a spray when you bite into foods that contain it, triggers heat receptors in the skin, tricking the nervous system into thinking you’re overheating.
HOW DO YOU CLASSIFY SPICES:
Hot spices: Capsicum, black and white pepper, ginger.
Mild spices: Paprika, coriander.
Aromatic spices: Allspice, cardamom, cinnamon, clove, cumin, fennel, fenugreek, nutmeg.
Herbs: Basil, bay leaves, thyme, marjoram.
Aromatic vegetables: Onion, garlic.
WHAT IS THE TOP 10 SPICES COMPANIES:
Kikkoman corporation
Kerry group PLC
Olam international
Cargill incorporated.
Sensient technologies corporation
House floods group Inc
Dohler group SE
Baron spices Inc
Prymat Sp.zo.o.
10)SHS Group (British spices and pepper)
KIKKOMAN CORPORATION:
The Kikkoman is a Japanese food manufacturer. The main product and service include soy sauce, food seasoning and flavorings, sake, juice and other beverages, pharmaceuticals, and restaurant management services.
ABOUT THE PRODUCTS:
SOY SAUCE: Kikkoman soy sauce is a renowned product that adheres to the traditional method of natural brewing, resulting in distinctive and nuanced flavor. The process commences with an extended soaking of soybeans in water, followed by high temperature streaming, and then they are blended with crushed roasted wheat. The salt plays a role as preservative, ensuring the longevity and stability of the soy sauce. Next a genus of the aspergillus fungus is added to the mixture and left for three days to create shoyu koji, the base for soy sauce. The base is then transferred to a tank and mixed with saline solution, which creates a mash known as Moromi. Several months of aging follow, when various organic processes occur lactic acid, alcoholic and organic acid fermentation take place to create a unique flavor. Then Moromi is pressed through layers of fabric for around 10 hours to extract the raw product. Then it is left for 3 to 4 days, pasteurized using steam, which stops the enzymic activity. The final product is ready for inspecting and bottling.
SOYMILK: soymilk is made through use of carefully selected soybeans cultivated in the nature and ensure product freshness.
TOMATO JUICE AND KETCHUP: Their gunma plant has been dedicated the production of tomato seasonings, while Nagano plant focuses on the beverages. The new tomato ketchup was launched LYCOPENE RICH.
KERRY GROUP PLC
It is a public food company headquartered in Ireland. Kerry was founded in 1972 in Listowel, county in Kerry. The group operates across two business:
Taste and nutrition.
Kerry diary Ireland.
PRODUCTS:
Food ingredients and flavors
BRANDS INCLUDE:
Big train
Island oasis
Davinci gourmet
Golden dipt
Ravi fruit
3)OLAM INTERNATIONAL:
This is a major food and agri-business company, supplying food and raw materials worldwide founded in Nigeria (1989). Its value chain includes farming, organization, processing and distribution operation. Olam is among the world’s largest suppliers of coco beans and products, coffee, cotton and rice.
4)CARGILL INCORPORATED:
It is a private American global food corporation based in Minnetonka, Minnesota and incorporated in Wilmington, Delaware, founded in 1865.it is largest privately held company in US.
PRODUCTS: Agricultural services, crop and livestock, food, health and pharmaceutical, industrial and financial risk management, raw materials.
COUNTRIES OF OPERATION: Africa, indo pacific, Oceania, south Asia -India, Pakistan, Europe, Latin America, middle east, north America.
5)SENSIENT TECHNOLOGIES
It is a global manufacturer and marketer of colors, flavors and fragrances based in Wisconsin. Their products are used in many foods and beverages, pharmaceuticals, cosmetics, home and personal care products, printing and imaging products, computer imaging and industrial colors.
Founded: Sensient was founded in 1882 as meadow springs distilling company.
Subdivision includes:
1) Sensient flavors and fragrances group
2)Sensient color group.
PRODUCTS: Colors, Flavors and Fragrances.
6)HOUSE FOOD GROUP lnc
It is one of the Japan largest food manufacturers and brands. It began in 1913 in Osaka as urakami shoten and began selling curry in 1926. Founded by sei Suke urakami. It is well known for Japanese curry brands, Vermont curry and java curry. It is also a major manufacturer of spices such as wasabi, shichimi, yuzu kosho, and black pepper.
SUBSIDIARY: Its subsidiary House Foods America Corporation is the largest provider of tofu products in the United States.
Products: Spices, seasonings, retort pouched food, health food
In addition, house foods manufacture mixes and roux.
7)DOHLER GROUP SE:
Dohler or Doehler is a global producer, marketer and provider of technology based natural ingredients i.e., food additives, for the food and beverage industries. Their product line ranges from flavors, colors, cereal ingredients, dairy ingredients, fruit & vegetable ingredients.
Founded: 1838
Founder: Lorenz Dohler
SUBSIDIARY (LOCAL):
Darmstadt (Germany)
Dahlenburg (Germany)
Denizli (Turkey)
Dubai, (United Arab Emirates)
PRODUCTS:
Flavor’s, colors and ingredients for health
Flavor’s
Emulsions
Flavor extracts.
Colored emulsions
Color extracts and concentrates.
Ingredients and ingredient systems
fruit preparations.
Milk and soy bases.
Tea and coffee bases
Malt and grain bases
Sweeteners and acidifiers
Vegetable Fruits
Concentrates
purees
Concentrated puree
Special concentrates
Grain concentrates (oats)
8)BARON SPICES lnc:
As a leading wholesale spice company, we provide high-quality bulk spices and seasonings to food distributors, chain restaurants, specialty restaurants, catering companies, prepared food manufacturers, dairies, bakeries, and other food-based businesses. We also supply our products to meat, poultry, seafood, and vegetable companies.
High Quality Spices and Seasonings
What makes Baron Spices stand out is the quality of our products. Only the freshest and purest ingredients are taken to our spice company’s state-of-the-art, temperature-controlled production facility. where we do all milling, mixing, blending, and packaging. We have a strict quality assurance program in place for every phase of the business—from sourcing, product development, production, packaging, and shipping. We implement HACCP guidelines, so you are assured that every product that comes out of our facility is of premium quality.
PRODUCTS:
Bulk Spices, Herbs, and Dehydrated Vegetables
Seasonings, Rubs, and Marinades
Extracts, Flavor’s, and Food Colors
Salt-Free Blends
Sauces, Gravy, and Soup Mixes
Baron is committed to customer service and satisfaction. We value long term customer relationship.
9)PRYMAT SP. ZO. O:
Prymat sp. z o. o. (formerly Prima) is a Polish company established in 1983, specializing in the production of spices and fruit and vegetable processing.
MANUFACTURING PLANTS:
Poland
Germany
Hungary
Czech Republic
PRODUCTS: Spices
Also available in other countries.
10)SHS GROUP (BRITISH PEPPER AND SPICES):
Established in 1975, the SHS Group is a dynamic brand and service provider within the Fast-Moving Consumer he British Pepper & Spice is a manufacturer of a herbs and spices in the UK. The company specializes in processing, packing and marketing of herbs, spices, and seasonings selling to virtually all of the UK's retail and wholesale distribution food service companies as well as food manufacturers. The company provides much more than simply recognizing the importance of an efficient ordering and delivery service. The team sets out to provide a service to all customers, incorporating a desire for genuine partnership across areas as diverse as new product development, supply chain management, and marketing initiatives.
PRODUCTS:
Wet range – sauces and pastes
Dry range-herbs, spices, seasonings, curry powder, drink garnishes.
CONCLUSION:
Spices and herb have a crucial role in humankind. The delightful flavor of spices makes them indispensable in the preparation of palatable food. Enjoy spices and herbs! Not only they add flavor and aroma to foods without adding salt, calories or fat, but they have exciting health benefits of their own.
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Vegan Hot Artichoke Wings
#vegan#appetizer#lunch#veganized#chicken wings#artichokes#plant milk#paprika#sriracha#ketchup#soy sauce#breadcrumbs#black pepper#sea salt#vegan mayo#garlic
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Condiments Conundrum: Market Insights from 2023 to 2030
Sauces, dressings, and condiments are a staple in most households, and the global market for these products is expected to grow significantly in the coming years. the global sauces, dressings, and condiments market is expected to reach US$ 217.3 billion by 2030, growing at a CAGR of 4.5% from 2023 to 2030.
There are a number of factors driving the growth of the sauces, dressings, and condiments market. One key factor is the increasing demand for convenience foods. Consumers are increasingly looking for quick and easy meal solutions, and sauces, dressings, and condiments can help to make meals more flavorful and appealing. Additionally, the growing popularity of international cuisines is also fueling the demand for sauces, dressings, and condiments. Consumers are increasingly experimenting with different flavors and cuisines, and sauces, dressings, and condiments can help to recreate authentic dishes at home.
Discover Our Expert Analysis with Our Sample Report! https://absolutemarketresearch.com/Global-Sauces,-Dressings-and-Condiments-Market/853/request-sample
Another factor driving the growth of the sauces, dressings, and condiments market is the growing health consciousness among consumers. Consumers are increasingly looking for healthier food options, and many sauces, dressings, and condiments are now available in low-fat, low-sodium, and organic varieties. Additionally, the increasing popularity of plant-based diets is also driving the demand for vegan and vegetarian sauces, dressings, and condiments.
Key Takeaways:
The global sauces, dressings, and condiments market is expected to grow at a CAGR of 4.5% from 2023 to 2030, reaching US$ 217.3 billion by 2030.
The growth of the market is being driven by a number of factors, including:
Increasing demand for convenience and ready-to-use food products.
Growing interest in international cuisines and flavors.
Expansion of retail and e-commerce channels.
The sauces segment is the largest segment of the market, accounting for over 50% of the market share in 2022.
The dressings segment is the fastest-growing segment of the market, with a CAGR of 5.2% from 2023 to 2030.
The condiments segment is the smallest segment of the market, but it is expected to grow at a CAGR of 4.2% from 2023 to 2030.
Regional Outlook:
North America is the largest market for sauces, dressings, and condiments, accounting for over 30% of the market share in 2022.
Europe is the second-largest market for sauces, dressings, and condiments, accounting for over 25% of the market share in 2022.
Asia Pacific is the fastest-growing market for sauces, dressings, and condiments, with a CAGR of 5.5% from 2023 to 2030.
Latin America and the Middle East & Africa are the smallest markets for sauces, dressings, and condiments, but they are expected to grow at CAGRs of 4.8% and 4.6%, respectively, from 2023 to 2030.
Key Players:
Unilever
Kraft Heinz
Conagra Brands
McCormick & Company
Nestlé
Kellogg Company
PepsiCo
The Coca-Cola Company
General Mills
Ajinomoto
Kikkoman
Segmentation:
By Type:
Sauces (e.g., ketchup, mustard, mayonnaise, salsa, soy sauce)
Dressings (e.g., ranch dressing, Caesar dressing, Italian dressing)
Condiments (e.g., ketchup, mustard, mayonnaise, salt, pepper, vinegar)
By Distribution Channel:
Modern trade (e.g., supermarkets, hypermarkets)
Traditional trade (e.g., convenience stores, grocery stores)
Online retail
By Region:
North America
Europe
Asia Pacific
Latin America
Middle East and Africa
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Sweet and Sour Tofu Stir-Fry with Peppers and Onions
This Sweet and Sour Tofu Stir-Fry with Peppers and Onions is a tasty and healthy vegan meal that's ideal for a quick weeknight dinner. The tofu is high in plant-based protein, and the peppers and onions are high in vitamins and minerals. The sweet and sour sauce is tangy and flavorful, and it comes together quickly. Made from Rice Vinegar, Brown Sugar, Onion, Vegetable Oil, Firm Tofu, Cloves Of Garlic, Red Bell Pepper, Ketchup, Cornstarch, Soy Sauce, Green Bell Pepper.
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PLANT-BASED BURGER-BUILDING GUIDE
BUILDING YOUR BURGERS:
1. Pick your bean base (you will need 2 cups COOKED):
Black beans
White beans
Kidney beans
Chickpeas
Lentils (any color)
Split peas
(Really any kind of bean you find would probably work here – use your imagination!).
2. Pick your starch (you will need 1 cup):
Brown rice, cooked - this is our 'go-to' starch but you can also use:
Dry whole wheat bread crumbs or whole grain gluten free bread crumbs
Uncooked rolled or old fashioned oats
Quinoa, cooked
Millet, cooked
Amaranth, cooked
Buckwheat, cooked
3. Pick your vegetable (or a few vegetables) and saute them for a few minutes:
Finely dice them! If you pick two vegetables, you’ll want to decrease the amount you use by about half. For example, if you use carrots AND celery, use 1 rib of celery and 1 carrot stick. For three vegetables, you’ll want to use about ⅓, etc., etc.
Celery, about 2 ribs
Carrot, about 2 sticks
Onion, about 1 small onion
Mushrooms, about 1 cup
Jalapeño, 1 or 2 fresh depending on how spicy you like your food
Once diced, heat a skillet and cook vegetables for a few minutes to soften up. Add a splash of veggie broth or water to keep from sticking.
4. Choose your spices
Our general rule is to evenly coat whatever we are making with spices or herbs, or if using dried herbs/spices, start with ¼ teaspoon and go from there. Taste as you go to get a combination that works for you. This list is not even close to comprehensive, but remember – get creative! Italian burgers? Mexican burgers? Jamaican-jerk burgers? Whatever you can dream up!
Garlic
Basil
Oregano
Cayenne
Thyme
Cumin
Rosemary
Nutritional yeast (which will give your burgers are more cheese-like flavor)
Black pepper
Curry powder (works well with chickpea burgers)
Turmeric (a little goes a long way – a few dashes will do, and also works well with chickpea burgers)
5. Choose your liquid (1/4 to 1/2 cup to start, adding 1/4 cup as needed:
PLANTSTRONG vegetable broth - Our Mushroom broth makes GREAT burgers!
Liquid from cooked beans
Unsweetened plant milk
Or, combine 2 tablespoons of ground flaxseed meal with 3 tablespoons warm water. Set aside for a few minutes until it gets an egg white-like consistency. Use this as your liquid and add splash of broth as needed.
DIRECTIONS:
1. Preheat the grill, or your oven to 350 degrees. If baking, line a cookie sheet with parchment paper or another nonstick surface.
2. Add cooked beans to a mixing bowl, then use a fork, potato masher or your fingers to mash them well. Add your starch – you’ll want to mix the starch and mashed beans very well. Your hands will probably work best. Add your vegetables. Mix in spices and liquid, and finally, the flax mixture.
3. Form patties and assemble onto a plate or the lined cookie sheet. Place in the fridge for 15 minutes, or until you are ready to bake or grill. Transfer to grill and cook 5 minutes before flipping. Then cook another 5 minutes until crispy.
To bake, place sheet in the oven for 15-20 minutes, or until they look slightly crispy on top. You will likely want to flip them at the halfway point.
4. Do a happy dance around your house while you are waiting for the plant-strong burgers to cook. This step is absolutely necessary. Take out your finished burgers and bask in your greatness for a moment.
5. Serve your burgers on a whole grain bun with all of your favorite burger accessories, including but not limited to grilled onions, grilled mushrooms, tomato, hummus, ketchup, mustard, BBQ sauce, hot sauce – whatever you’d like! You can also serve your burgers over a bed of leafy greens. Baked sweet potato fries are a great side choice as well.
6. Once grilled, you make freeze any leftovers and then reheat in a dry skillet or in a toaster oven.
Tips: Too crumbly? Add more liquid. Too watery? Add more starch.
Servings: 4 to 5 decent-sized burgers or 8 to 10 smaller burgers.
Plant-Based Burger-Building Guide – PLANTSTRONG Foods
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Sweet and Sour Tofu Stir-Fry with Peppers and Onions Recipe
Rice Vinegar, Brown Sugar, Onion, Vegetable Oil, Firm Tofu, Cloves Of Garlic, Red Bell Pepper, Ketchup, Cornstarch, Soy Sauce, Green Bell Pepper. This Sweet and Sour Tofu Stir-Fry with Peppers and Onions is a tasty and healthy vegan meal that's ideal for a quick weeknight dinner. The tofu is high in plant-based protein, and the peppers and onions are high in vitamins and minerals. The sweet and sour sauce is tangy and flavorful, and it comes together quickly.
0 notes
Text
Sweet and Sour Tofu Stir-Fry with Peppers and Onions Recipe
Rice Vinegar, Brown Sugar, Onion, Vegetable Oil, Firm Tofu, Cloves Of Garlic, Red Bell Pepper, Ketchup, Cornstarch, Soy Sauce, Green Bell Pepper. This Sweet and Sour Tofu Stir-Fry with Peppers and Onions is a tasty and healthy vegan meal that's ideal for a quick weeknight dinner. The tofu is high in plant-based protein, and the peppers and onions are high in vitamins and minerals. The sweet and sour sauce is tangy and flavorful, and it comes together quickly.
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