Caçik (Turkish yogurt dip)

Caçik is similar to tzatziki, but this Turkish version is traditionally made with goat’s milk yogurt – difficult to find in western grocery stores. We veganized an authentic tasting version of it here.

Turkish-style Hummous

There are many recipes out there for hummous. We like to get a silky consistency and great flavor by removing the chickpea hulls and using mostly tahini paste and aquafaba (the chickpea liquid) to achieve a creamy texture, with a touch of olive oil for flavoring.

Mad Vegan Chef’s “Anchovy”

There are a few classic ominvore recipes that call for the flavor of anchovies or anchovy paste. Here’s our best take at replicating their unique fishy, oily, salty flavor using only plant-based sources.

Cider-Dijon Vinaigrette salad dressing

Makes 1 cup Ingredients 1/2 cup olive oil 1/4 cup apple cider vinegar* 2 Tbsp. water 2 Tbsp. prepared Dijon mustard (e.g. Grey Poupon) 1 Tbsp. freshly squeezed lemon juice *The organic raw kind, if you have it; ordinary cider vinegar will work, too. Directions Whisk all ingredients together until well combined. Transfer to tightly covered container…

Creole Seasoning

We tweaked this Emeril Lagasse classic by upgrading the salt and putting it through a spice grinder