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Contact EatPlant-Based

Contact me at:

Terri@EatPlant-Based.com

(828) 863-4231

EatPlant-Based, PO Box 524, Landrum, SC 29356

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Cecil M James

Sunday 15th of November 2020

Love your page I hope I get a newsletter.

Terri Edwards

Monday 16th of November 2020

Hi Cecil- I'm so glad you are enjoying the website. To sign up for my newsletter, just provide your email on this page https://eatplant-based.com/subscribe-for-latest-recipes-articles/. Thanks so much for following!

Frances

Saturday 27th of June 2020

Hi Terri in on of your videos you use Dave's Killer Bread rather than Ezekiel Bread. Which of Dave's Killer Bread variety is no oil? I live in rural Illinois and cannot locate oil free bread in this area.

Terri Edwards

Saturday 27th of June 2020

Hi Frances- Yes, I love Dave's Killer Bread. A number of months back, they began using oil in all of their bread, so I stopped purchasing it. However, just recently, they paid attention to us and took the oil back out of the recipe for the green packaged one. I've started buying it again. YAY!

Jan Herrbach

Thursday 14th of May 2020

Terri...can you give suggestions for making your "Crock Pot Chocolate Lava Cake" in a 6-qt. Instant Pot? I think since ingredients go in all at once, it should be easy to do? Thanks.

Terri Edwards

Friday 15th of May 2020

Hi Jan- Yes, there are detailed and pictured instructions on how to make the lava cake in a crockpot at this link. A 6-quart should work just fine. https://eatplant-based.com/crock-pot-lava-cake-chocolate/

Larayne

Sunday 9th of February 2020

Your recipe for vegetable bouillon powder looks delicious. I am not understanding the nutrition information, though: What exactly is a serving size? One teaspoon? One tablespoon? Sorry to be so dense! Thanks so much for your great website and inspiring stories and recipes, Terry.

Terri Edwards

Monday 10th of February 2020

Hi Larayne- That's a good question! A serving size should be approximately 1 tablespoon. Thanks so much for following!

Mary

Monday 1st of August 2016

Can you create a printed version of the 15 spices article. If I try to copy and paste I get your green background and it doesn't make a good copy. Thank you

EatPlant-Based.com

Monday 1st of August 2016

Mary, absolutely! Here it is for cutting and pasting into a document to print:

In my plant-based, whole foods kitchen I do a lot of cooking. Having plenty of spices on-hand is important in helping create master pieces! At this moment, there are no less than 50+ different spices adorning my spice clips and shelves. Some, I use only occasionally; others, I use constantly.I want to share the top 15 spices and flavorings I use on a regular basis to create amazingly flavorful and healthy dishes. They are listed in no particular order. Here we go!

1. Italian Seasoning is a mixture of oregano, basil, rosemary, thyme, and garlic. I buy it already blended, and it can be purchased at most local grocery stores. It’s used in pasta dishes, lasagna, tomato sauce, spaghetti, and many other dishes.

2. Garlic Powder is a must! It gives dishes a slight garlic flavor without the texture, so disperses well in liquids like salad dressings and sauces. .

3. Onion Powder is another necessity. It can’t replace fresh onions, but it definitely has a prominent place in the kitchen to add flavors to all kinds of dishes and sauces. The long shelf life is another plus if you don’t use fresh onions often enough to merit keeping them on hand.

4. Paprika (and Smoked Paprika) is made from dried fruits of the chili pepper family. My Creamy Vegan Cheese Sauce is one of many recipes where its flavor is irreplaceable. Smoked paprika is one of my absolute favorites!

5. Peppercorn Mélange is a colorful blend of whole black, white, green, and pink peppercorns. I love to add it to tofu scramble, hash browns, baked potatoes, and many other dishes.

6. Turmeric is from the ginger family and has its origins in India. Its color is orange-yellow, and dishes that it’s used in will take on the coloring. When used in tofu scramble, it gives the appearance of the yellow coloring of eggs.

7. Tarragon has a unique flavor that easily dominates other flavors, if used too heavily. It pairs well with artichokes, carrots, mushrooms, onions, potatoes, salads, and spinach. I add it to many dishes, including my homemade veggie broth.

8. Cayenne Pepper is my favorite go-to for adding a little kick to my family’s favorite recipes. It’s another one that goes into sauces, dips, and so much more. It also has many health benefits.

9. Chili Powder is the dried, pulverized fruit of the chili pepper. This is a very important spice added to my Three Bean Bulgur Chili and Brand New Vegan’s oven fried potatoes.

10. Cumin is native from the east Mediterranean to India. It adds an earthy warm feeling to many soups and stews. It also has many medicinal purposes.

11. Steak Seasoning is one I bet you weren't thinking you’d hear on a plant-based blog. It is made from grinding black pepper, paprika, kosher salt, granulated garlic, dill seed, coriander seed, and red pepper flakes. I purchase it already blended at my local grocery store, and add it to tomato sandwiches, baked potatoes, hash browns, steamed veggies, rice, and almost any dish to give that extra punch of flavor.

12. Bay Leaf is one of my favorites for homemade veggie broth, soups, stews, and a crock pot full of beans.

13. Nutritional Yeast is a seasoning I wouldn't want to be without! It adds a nutty, cheesy flavor to pastas, sauces, dips, baked potatoes, and many other dishes. My favorite brand is Kal, and I use it so much that I buy in bulk to save money.

14. Pure Vanilla is more accurately called a flavoring than a spice, but I wanted to make sure to include it in this list. My favorite brand is McCormick’s because it comes in large bottles, saves me money, and the flavor is excellent. I use this in many desserts like Chocolate Mousse, Pumpkin Walnut Raisin Cookies, and Chocolate Banana Smoothies.

15. Sauces that I consider necessities are: Bragg’s Amino Acids, soy sauce, tamari, and Worcestershire sauce. These all add a distinct and robust flavor to many recipes. When purchasing Worcestershire sauce, make sure to read the label and choose one without anchovies. It doesn't have to be expensive and say VEGAN on it. My experience has been that some of the no-name, cheaper brands are anchovy-free.

Creating new, healthy recipes with all my spices is like science and art brought together. Science, because of nutrition—using the power of foods to promote healing within the body. And art, because of beauty and uniqueness—capturing the visual appeal. Not to mention, it has to taste amazing. Having a full spice rack helps me do that!

NOTE: I also use coarse sea salt with iodine in most of my dishes. The excess sodium that most Americans consume comes from processed foods, not a salt shaker. When switching to a plant-based, whole foods way of life, sodium is not usually an issue in my experience.