I Can Smoke And You Can Too
I am not a chef and I am not a pitmaster. But I can cook. And I can smoke. And so can you.
I’ve never been much of a cook, although I was great at 5 minute meals - whipping together things already in the fridge without much thought.
When Pure Grit started percolating in my brain about 18 months ago, I decided that I wanted to learn basic plant-based cooking. I was tired of being intimidated by cashews and nutritional yeast. While I was eating fantastic vegan food from all over New York City researching Pure Grit BBQ, I wanted to learn to prepare plant-based meals at home that my family would eat.
I already followed The Happy Pear and was aware of their simple vegan recipes, so I knew their course would be challenging - yet attainable. (If you haven’t met this talented twin duo, check them out). Through their course, I learned that I can cook and that experimentation and making recipes on my own was actually fun. I adjusted recipes for my allergies by making dishes gluten-free and bell pepper free. I gained confidence and my family got delicious healthy dinners and lunches - as did my colleagues and neighbors. The process demystified cooking in general and plant-based cooking in particular.
So, here are a few of my recommendations that made getting started easier for me, and I hope they will do the same for you.
Keep these spices in-reach.
I learned quickly that when cooking plant-based, spices are important. They make everything more delicious. Don’t shy away from spice and don’t hide them away in some random cupboard that you forget about or cannot reach. Make sure they’re close by; mine are in a drawer below the silverware so they’re always at the tip of my fingers. I bet you already have all of the spices that I love and use regularly: cumin, turmeric, coriander, paprika, onion powder, garlic powder, bay leaf, salt and pepper. You might even have some of my other favorites: celery seed, old bay, nori flakes and smoked paprika.
If you sign up for our newsletter, you will get our list of pantry items that you can download -- check it out and see what you already have. Bring it on your next grocery trip or, in my case, add some of these items to your next Freshdirect order.
Nutritional yeast and miso paste are plant-based cooking heroes.
If you’re new to plant-based cooking you might not have heard of these two things but trust me, you’ll never look back.
Nutritional yeast needs to be rebranded as something more like Magic Cheese Dust. Use it as you would parmesan cheese. I love to put it on pasta and popcorn. We use it in our mac and cheese and queso recipes. Nutritional yeast is full of vitamins, minerals and protein. Low in sodium and calories, it is deactivated yeast that has a host of benefits, from increasing energy to supporting the immune system. All that is great, but the taste is what will keep you using it. It says to keep it in a cool dark place or the refrigerator for up to two years, but you will use it up long before then.
Miso paste (I prefer chickpea miso as it is gluten-free) can be used for soups, sauces, glazes and of course our queso. You can substitute in recipes that call for soy sauce or salt. It is so delicious and easy to use; think of it like bouillon. It is a fermented paste and has a salty umami flavor. It contains active cultures so it has many health benefits, including gut health, and is a good source of B, E, and K vitamins, as well as folic acid. I refrigerate mine and it lasts a long time, at least a year.
Tell me how it’s going and consider getting a stovetop smoker.
My plant-based cooking journey took me from soups, stews and salads - to smoking. Seems like a leap but it isn’t. Smoking is fun. It sounds intense, but it’s simple. I promise. It is much easier than baking bread. I highly recommend a stovetop smoker or if you're more adventurous, and happen to have a backyard, an outdoor smoker. Get your hands dirty, have some fun, try something new. Reach out with any questions. Take a look at some of our easy recipes to prepare smoked veggies or traditional summer sides to bring to your next socially distanced picnic or for your family BBQ. Never did I think I would be making delicious plant-based smoked mains in my New York City apartment and yet, here I am. I can’t wait to see what you make.
Let’s get cooking.
Take Care.
- Kerry
