EASY AS 2, 2, 2 BROTH MIX
This vegan broth mix from “Bold Flavored Vegan Cooking: Healthy PlantBased Recipes With a Kick” by Celine Steen (Page Street Publishing, $21.99) uses two of the kinds of powders that Austinbased chef Josh Healy makes at his restaurant, Cane Rosso: mushroom and tomato. You’ll have to buy it in a spice store or the bulk section of an upscale market if you don’t plan to make your own. The author calls this a 2, 2, 2 mix because the quantity of almost every ingredient is identical: 2 teaspoons of each, except for the nutritional yeast. To make broth out of this mix, use 1 teaspoon for every cup of water for a mellow broth or 1 tablespoon for every cup of water for a flavorpacked broth. — ADDIE BROYLES 1 cup nutritional yeast 2 teaspoons onion
powder 2 teaspoons garlic
powder 2 teaspoons fine regular or smoked sea salt, or a combination of both 2 teaspoons sweet or smoked paprika, or a combination of both 2 teaspoons Italian seasoning or other mix of dried herbs of choice 2 teaspoons dried tomato powder (optional) 2 teaspoons dried shiitake powder or porcini powder (optional) Ground rainbow or other
peppercorn, to taste
Place the nutritional yeast, onion powder, garlic powder, salt, paprika, Italian seasoning, tomato powder (if using), shiitake powder (if using) and peppercorn in a large Mason jar. Screw the lid on tightly, and shake to thoroughly combine. Store at room temperature or in the refrigerator for up to 1 month. Makes 1 1/4 cups. — From “Bold Flavored Vegan Cooking: Healthy Plant-Based Recipes with a Kick” by Celine Steen (Page Street Publishing, $21.99)