The Least-Used Ingredients in Vegan Cooking

Raise your hand if you have spices and herbs in your kitchen.

Great…thanks! (That’s almost everyone!)

Now raise your hand again if you have dust collecting on the lids of those cute little jars.

Thanks again. (Quite a bit of you).

Finally, raise your hand if you have had those herbs and spices for longer than 6 months — without hardly having used them.

A year?

Two years?

Five?

Yup, almost everyone. I get it. You’re not alone.

Herbs and spices are the most underused ingredients in cooking — yes, even in vegetarian and vegan homes!

I often quip that people who say they “could never be vegan” because the food is “too bland” haven’t stopped to think about the fact that they flavor their meat with plants: ketchup, mustard, barbecue sauce, Worcestershire sauce, steak sauce, relish, vinegars, oils, horseradish, hot sauces, chutneys, jellies, jams, salsa, soy sauce, wasabi, curries, tahini, pickles, garlic, ginger, onions, lemons, limes, and an endless array of spices and herbs.

But truly, aside from the most widely used commercially prepared condiments, even vegetarians and vegans are not taking advantage of the thousands of herbs and spices available that add flavor, color, texture, warmth, and excitement to their dishes.

And that’s what I covered in my class: EVERYTHING YOU EVER WANTED TO KNOW ABOUT HERBS AND SPICES I addressed the most commonly asked questions.

What’s the best way to store herbs and spices?
Should I use ground spices or whole?
I have a small kitchen but love to cook, so if you could choose only 5 spices and 5 herbs to have on hand, which would you choose?
I tend to stick with typical spices and herbs (cumin, coriander, turmeric) but would love to know what to do with less familiar ones such as sumac, fenugreek, and tarragon.
How do I substitute herbs and spices? For instance, if a recipe calls for cumin and thyme, but I don’t have either, what can I use instead?
Which herbs/spices go best with which foods?
Can I freeze leafy herbs like basil, parsley, and sage? How?
In terms of nutrition and flavor, which are best: fresh or dried?
If a recipe calls for one tablespoon of fresh herbs and you have only dried, what would the measurement be?
What cuisines are specific herbs and spices associated with?

I also provided recipes to help boost your use of some common (and not-so-common) spices and herbs:

Turmeric “Golden” Milk
Hibiscus-Infused Water
Za’atar
“Poultry” Seasoning
Herb-Infused Simple Syrup

I packed a LOT into this class, and I’m so pleased by the response to it. You will feel soooo empowered and soooo excited by the end. GET YOUR ON-DEMAND VIDEO, RECIPES, AND RESOURCES!

And tell me what else you’d like to know regarding cooking with herbs and spices.

FAQ

ONLINE COOKING CLASSES — FREQUENTLY ASKED QUESTIONS

What kind of personal interaction is there in the classes?

Each cooking class is fully interactive. While I am demonstrating, you can chime in with comments, questions, and ooohs and ahhhs the entire time. Not only does this increase connection among the students, both my assistant and I see your questions and make sure we answer all of them.

What technology do I need to join a class?

You can participate in the class using Zoom on your computer, tablet or mobile device.

What can I expect once I register for a class?

Upon completing your registration, you receive your confirmation email, which includes the link to our Zoom class, along with information and recipes. Each class is officially a go once a minimum number of slots are filled — at which time the recipes appear on the document. My goal is to have the recipes available to you at least 5 days before the class to give you enough time to order / shop for ingredients, should you choose to cook along.

Do I need to be on video during the class?

While I love to see the faces of my students, the use of video during the live class is optional. NOTE: Even if you opt to show your video, for the class recordings, which go out to the general public as on-demand classes, NO ONE'S video is shown except for mine.

What if I have technical issues during the class?

We do our best to prepare you in advance so you are ready for when the class begins. If you have issues during the class, my assistant is there to help you. Sometimes it's an issue on the user side, and when there's an issue on my side, we do our best to mitigate it right away. One of the benefits of live classes is that they're in real time, which means it's a live feed. Sometimes technical issues are out of our control, but so far, we've never had any real issues that took away from the purpose of the class.

Do I get a video recording of the class afterwards?

Absolutely! Unless something goes horribly wrong (and it rarely does), each class is recorded, and students receive the class recording within 2 days of the live class.

Do you send out reminders before the class begins?

While I do send a reminder email out a couple days before our class, I encourage you to add the class to your calendar as soon as you register.

Do I have to cook along? Can I just watch?

Some students love being able to cook along; some students love to just watch. It is entirely up to you how you want to enjoy the class.

If I do cook along, how do I need to prepare?

You can decide in advance which dishes you want to cook along with. You might choose to cook along for just one of the dishes or all of them. Whatever you decide, I suggest you have your mise en place all ready. That is to say, have all the ingredients measured and prepped as much as possible. (Mise en place is a French culinary phrase meaning "everything in its place.”)

Will I learn a lot in the classes?

Ultimately, what we take away is based on what we give, so I encourage you to be present and engaged in the class. But, for my part, if you know me, you know I'm pretty passionate about many things, and I can’t help bringing my love of food, history, language, animals, film, literature, and food lore to each class. My aim is that you walk away with a richer understanding of food, cooking, and eating than before you arrived. More than that, you will get helpful step-by-step instructions about each dish I'm demonstrating and a clear up-close view of all the ingredients and procedures. The best part is that I, too, make mistakes, and you see me make them live in real time. That's how we learn the most.

Is there a feeling of community and camaraderie even though we're not in person?

I'm thrilled to say that many students are regulars and repeats, and you will no doubt get to know some fabulous people when you attend these classes. I encourage engagement and follow-up, including posting photos, questions, and comments on our private Facebook page. Many friends and family members join from different cities, then share a virtual meal with each other once the class is over. (That makes my heart sing.) So, yes, despite being online the classes foster connection.

How long is each class?

I have found that 90 minutes is the ideal amount of time to spend in a virtual class. It gives us time to settle in and for you to ask questions throughout without feeling rushed. It also gives us time to enjoy an occasional bonus cocktail by our resident mixologist (my adorable husband), but we like to honor your time and keep the classes to 90 minutes.

What if I sign up for a class but can't make it live? Do I still get the video?

Absolutely! Once you are registered and the class is a go, you are officially enrolled. That means the recipes, resources, video recording, and even the chat transcript are yours to enjoy. You will receive a follow-up email whether you are in the live class or not.

Can I cancel my registration after I've signed up?

Because the value of the classes includes exclusive recipes and resources as well as the live class / video recording, once a class is officially a go and you get access to the recipes, you cannot be refunded. However, if the class does not meet the minimum sign-up threshold and I cancel the class, you have the option of getting a full refund or switching to a different class. (This is one of the reasons I don't share the recipes until I know we've reached the minimum threshold.)

What are the on-demand classes?

After the live class is over and enjoyed by students in real time, each class gets converted into an on-demand class so that others may enjoy the recipes, resources, and video recording. Most live classes become on-demand classes within 2 days.

Are the classes vegan?

No animal products are ever used in my recipes, so yes, all the classes are vegan / plant-based, which means nothing that comes out of or off of an animal. I've written three cookbooks (The Joy of Vegan Baking, The Vegan Table, and Color Me Vegan), and two lifestyle books (Vegan’s Daily Companion and The 30-Day Vegan Challenge), which also include recipes. I'm also always testing and developing new recipes (as well as modifying and perfecting old ones) to make sure students get the best, clearest, easiest-to-follow recipes — qualities that have become trademark in my work.

Are the recipes zero waste?

While living compassionately and consciously is not about being perfect, and while some students may not have access to the same bulk stores and package-free ingredients as me, I make an effort in my classes to use (and promote) as little packaging and plastic as possible, which is why so many of my recipes and menus are for how to cook and bake homemade and from-scratch!

What kind of themes / foods / cuisines do you teach?

My classes span a huge range, and your suggestions are always welcome: *Different types of cuisines (Italian, Thai, Asian, Mexican, etc.) *Particular ways of cooking and eating (Quick & Easy, Oil-free, By Color/Phytochemicals, ) *Cooking with specific appliances (Air-Fryer, Pressure Cooker, Slow Cooker / Crockpot, etc.) *Homemade from scratch (Seitan, Tempeh, Tofu, Miso, Nut Cheeses, Nut Butters, etc.) *Various holidays and seasons (Mother’s Day, Easter, Passover, Christmas, Thanksgiving, Summer, Fall, etc.) *Focused on meals (Packed Lunches, Breakfast, Brunch, Fancy Dinner, Quick Dinner, etc.) *Cooking with specific foods/ ingredients (Aquafaba, Beans, Spices & Herbs, Greens, Lentils, Grains, etc. *Baking from scratch (Pizza Dough, Breads, Pretzels, Bagels, and Biscuits, Cakes, Pies, Cobblers, etc.) *And everything in between.