Mix it Up
by Rissa Miller
Ideal for gift-giving as well as quick meals, culinary mixes in glass jars are not only fun to put together, but also incredibly practical. Whether making the mix for beans and rice, soup, gravy, dip, or muffins, these handy jars are ready when you are, needing few fresh ingredients to produce a simple meal with ease. These are wonderful presents for busy friends and family, and of course, a great way to stock your own pantry with healthful foods for another day.
Finding Bulk Ingredients
Most of the dried bulk ingredients in these recipes are available at well-stocked grocery stores, independent natural foods markets with bulk bins, and online.
Mother Earth's dehydrated quick-cooking red beans are sold in Walmart or can be ordered online at motherearthproducts.com/products or Amazon.com
There are several brands of dried vegetable blends. One easy-to-find option is Frontier, which is sold in Walmart or can be purchased online at Amazon.com or frontiercoop.com
Several companies manufacture dried potato flakes. For example, Bob's Red Mill dried potato flakes can be bought at Walmart or ordered from Amazon.com or bobsredmill.com
Large amounts of dried herbs and spices are available online from Amazon.com or frontiercoop.com, among other retailers.
Cajun-Spiced Red Beans and Rice
(Serves 6)
Cajun Spice Mix
2 Tablespoons dried parsley
1 Tablespoon dried chives
1 Tablespoon garlic powder
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons dried thyme
2 teaspoons onion powder
2 teaspoons smoked paprika
1 teaspoon ground celery seed
1/2 teaspoon ground white pepper (or to taste)
1/2 teaspoon cayenne pepper (or to taste)
Combine all spices in a jar and shake to combine. Store tightly lidded, at room temperature for up to one year. Use on oven fries, roasted eggplant, stuffed peppers, tofu sticks, or other spicy dishes.
Dry Beans and Rice Mix
2 cups dehydrated quick-cooking red beans
1 cup long-grain brown rice
1 cup dried vegetable blend
2-3 Tablespoons Cajun Spice Mix
1-2 bay leaf
Pinch salt (optional)
Add all the mix ingredients to a 32-ounce jar in layers. Store, tightly lidded, at room temperature for up to one year.
To Make Red Beans and Rice
7 cups low-sodium vegetable broth or water
Garnish: fresh parsley, hot sauce, chopped red peppers
Bring broth/water to a boil. Add Dry Beans and Rice Mix. Boil for 5 minutes, stir, reduce heat to medium-low, and cover pot. Simmer an additional 30-40 minutes, checking frequently to stir, until rice is fluffy. Remove bay leaf, garnish as desired, and serve hot.
| Total calories: 302 | Fat: 2 grams |
| Carbohydrates: 58 grams | Protein: 14 grams |
| Sodium: 192 milligrams | Fiber: 10 grams |
Lentil Noodle Soup
(Serves 8)
No-Poultry Spice Mix
2 Tablespoons dried parsley
2 Tablespoons dried sage
2 teaspoons dried thyme
2 teaspoons dried ground rosemary
2 teaspoons ground marjoram
1/2 teaspoon white pepper
Pinch ground nutmeg
Combine all spices in a small jar and shake to combine. Store tightly lidded, at room temperature for up to one year. Use to season mushrooms, baby potatoes, broths and gravies, and stuffing.
Dry Soup Mix
2 cups whole-wheat pasta (small shape such as shells)
1 cup dried vegetable blend
1 cup dried lentils (brown, green, or red)
1 Tablespoon No-Poultry Spice Mix
1-2 bay leaves
Pinch salt (optional)
Add soup mix ingredients to a 32-ounce jar in layers. Store, tightly lidded, at room temperature for up to one year.
To Make Soup
17 cups low-sodium vegetable broth or water
2 teaspoons olive oil
Garnish: fresh parsley, thyme, scallions
Add broth or water and olive oil to a large pot and bring to a boil. Add Dry Soup Mix and boil for 10-20 minutes, until pasta is cooked and lentils and veggies are tender. Garnish as desired and serve hot.
| Total calories: 241 | Fat: 2 grams |
| Carbohydrates: 47 grams | Protein: 11 grams |
| Sodium: 138 milligrams | Fiber: 6 grams |
Cheezy Tater Soup
(Serves 6)
Dry Soup Mix
2-1/2 cups dried potato flakes
1 cup dried vegetable blend
1/2 cup nutritional yeast
1/4 cup dried chives
2 Tablespoons No-Poultry Spice Mix
1 teaspoon ground black pepper (or to taste)
1/2 teaspoon turmeric
Add soup mix ingredients to a 32-ounce jar in layers. Store, tightly lidded, at room temperature for up to one year.
To Make Soup
4 cups low-sodium vegetable broth or water
4 cups plain, unsweetened vegan milk
1 Tablespoon vegan margarine
Optional garnish/toppings: vegan sour cream, vegan cheddar shreds, fresh chopped scallions, or vegan bacon bits
In a large pot, heat broth or water, milk, and margarine about 2-3 minutes. Add Dry Soup Mix when margarine has melted. Bring to a very low boil. Lower heat and stir until smooth and silky. Serve warm with your favorite tater toppings.
Cook's Note: For heartier soup, add less liquid; for a thinner, more bisque-like soup, add more liquid.
| Total calories: 276 | Fat: 5 grams |
| Carbohydrates: 43 grams | Protein: 16 grams |
| Sodium: 220 milligrams | Fiber: 7 grams |
Savory Gravy Mix
2 cups rolled oats
1/2 cup nutritional yeast
1 Tablespoon thyme
1 Tablespoon marjoram
1 Tablespoon oregano
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon powdered fennel
1 teaspoon arrowroot powder
1/2 teaspoon ground white pepper
Add all ingredients to a blender and process until oats are a fine powder. Store in a tightly lidded 16-ounce jar at room temperature for up to a year.
To Make Gravy
(Serves 16)
2 cups low-sodium vegetable broth or water
1 Tablespoon olive oil
1/2 cup Savory Gravy Mix
Boil broth or water and olive oil in a saucepan over medium heat. Whisk in Savory Gravy Mix and turn heat to low. Whisk frequently as gravy thickens, about 7-10 minutes.
Serve immediately over savory food. This is great with tofu or seitan, over mashed potatoes or cauliflower, or on breakfast biscuits.
| Total calories per 2-Tablespoon serving: 18 | Fat: 1 gram |
| Carbohydrates: 2 grams | Protein: <1 gram |
| Sodium: 16 milligrams | Fiber: <1 gram |
Quick Ranch
Quick Ranch Seasoning Mix
3/4 cup rolled oats
2 Tablespoons garlic powder
2 Tablespoons onion powder
2 Tablespoons dried parsley
2 Tablespoons dried dill
2 teaspoons dried chives
1 teaspoon dried tarragon
1/2 teaspoon ground mustard powder
1/4 teaspoon ground white pepper (or to taste)
Pinch salt (optional)
Add all ingredients to a blender and process until oats are a fine powder. Store in a tightly lidded 16-ounce jar at room temperature for up to a year.
This seasoning is tasty on grilled tofu, seitan, or veggies. Makes a fine baked potato topping as well.
To Make Ranch "Buttermilk" Salad Dressing
(Serves 10)
3/4 cup plain, unsweetened vegan milk with 1 Tablespoon lemon juice
1/4 cup plain, unsweetened vegan yogurt
3 Tablespoons Quick Ranch Seasoning Mix
1 Tablespoon vegan mayonnaise
Mix all salad dressing ingredients in a bowl or jar. Enjoy chilled and store covered in the fridge for up to a week.
| Total calories per serving: 23 | Fat: 1 gram |
| Carbohydrates: 1 gram | Protein: 1 gram |
| Sodium: 20 milligrams | Fiber: <1 gram |
To Make Ranch Dip
(Serves 8)
3/4 cup plain, unsweetened vegan yogurt
3 Tablespoons Quick Ranch Seasoning Mix
2 Tablespoons vegan mayonnaise
2 Tablespoons vegan sour cream
To garnish: fresh chives, fresh parsley, or hot sauce
Mix all dip ingredients in a bowl. Garnish with fresh chives, parsley, or hot sauce if desired before serving. Enjoy at room temperature or chilled, and store covered, in the fridge, for up to a week.
| Total calories per serving: 50 | Fat: 4 grams |
| Carbohydrates: 1 gram | Protein: 3 grams |
| Sodium: 49 milligrams | Fiber: <1 gram |
Berry Ginger Muffins
(Makes 12 muffins)
Muffin Mix
1 cup whole-wheat flour
1 cup all-purpose flour
1/3 cup organic sugar
2 Tablespoons ground flaxseed meal
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon baking soda
Pinch salt
Pinch ground allspice
1/2 cup dried cranberries
1/2 cup dried blueberries
1/2 cup sliced almonds (optional)
Add ingredients in layers to a 32-ounce jar. Store tightly lidded at room temperature for up to a year.
To Make Muffins
Non-stick spray
1 cup unsweetened plain vegan milk
1/2 cup unsweetened applesauce
1/4 cup vegetable oil
1 teaspoon vanilla (optional)
Spray a muffin tin with non-stick spray. Preheat oven to 350 degrees. Combine entire Muffin Mix with wet ingredients and stir well. Spoon into prepared muffin pan and bake for 20-25 minutes, until edges are lightly browned and a toothpick comes out clean from the center. Serve warm or at room temperature. Store leftover muffins in the fridge.
| Total calories per serving: 195 | Fat: 6 grams |
| Carbohydrates: 34 grams | Protein: 3 grams |
| Sodium: 105 milligrams | Fiber: 3 grams |
