Vegan Seasoning | Jada Spices Chicken Salt

Today I’m celebrating four months since I went vegan!

What started as a 30-day experiment for the month of March, has become something I’ve really embraced.

I’ve had a few realizations along the way. The first was I was surprised at how easy the change actually was for me. I wasn’t a huge meat eater prior to going vegan, but I did have meat for almost every dinner, generally chicken, turkey or fish.

In addition, before eating vegan I never limited my dairy.  Almost every day started with Greek yogurt and ended with ice cream. And most days, cheese was on the menu.

 

But the exciting thing I learned was it was far easier to give these things up than I thought.

 

First, there are a lot of great vegan options out there. You may have to test a few products that you won’t love, but keep giving things a try. You’ll eventually find a soy cheese you love and an ice cream you adore (hello Ben and Jerry’s!).

For me, it was really helpful to find other vegan bloggers like Minimalist Baker and The Friendly Fig. I’ve also been inspired by some amazing vegan Instagrammers like themintyanne, chefboyarleezy, theevolvingvegan, and veganfatkid.

I’ve also found some amazing vegan restaurants in my hometown of Sacramento and found that many restaurants I love have vegan options. Plus, so many orders can become vegan with a quick substitution or elimination.

But when I’m cooking at home, I’ve found the key to making veggies that are so good I don’t even think about meat…

 

It’s all about the seasoning.

 

 

Whether it’s frozen veggies from the supermarket or fresh veggies from the Farmers’ Market, everything is better with the right seasoning.

My new obsession is Jada Spices Chicken Salt. So far I’ve tried their Original, Turmeric and Lime flavors and I love them all.

And I know, the name is Chicken Salt, but don’t let that fool you. It’s completely vegan, and also gluten-free. It also tastes amazing and it’s so versatile.

My husband and I use it whenever we grill. And prep work takes no time at all and it brings out the flavor of the veggies.

For example, I’ll slice up anything we have in the fridge. That can range from squash to avocado. Then I’ll just brush the veggies lightly with some Extra Virgin Olive Oil and sprinkle generously with the Jada Spices Chicken Salt. Then it’s on the grill for about 15 minutes.

Once the veggies are done, I generally serve them with a side of beans or some bread… like vegan rolls or lavash.

But the great thing is, this isn’t just dinner.

 

I make extra and then have them as Buddha Bowls for the week.

 

All I do is add a half cup of quinoa, half cup of beans (any will do – my favorites right now are black beans or chickpeas), add a little more Jada spice, usually the Lime. It all goes into a Pyrex bowl, so at work the next day I put the whole thing (minus the lid of course!) in the microwave for about 3 and half minutes.

That’s it. So good and so filling.

And the Lime flavor doesn’t just work for the Buddha Bowls. It is perfect for guacamole.

I use the Turmeric on tofu and hummus. Really anytime I want something with a Mediterranean Flair.

 

Buddha Bowls? Making my own hummus? This wasn’t really my thing just a few months ago.

 

 

It’s funny that by eliminating some food categories, I’ve actually tried more new meals than ever.

Before this, my standard dinner at home was salmon and my treat meal out was a turkey burger. Since going vegan, I’ve tried so many new restaurants (both vegan-friendly and those not specialized at all for vegans). I’ve tried things on menus I never would have order. The best part- I’ve yet to be disappointed.

And when I’m home, I’m experimenting with new meals, spices, and cooking techniques. It’s been such an adventure!