There’s nothing worse than trying to make new recipes with a bunch of ingredients you can barely pronounce, let alone knowing what they even are. Trust us, we’ve been there and we’re going to do our best to keep you from feeling that way, too.

We’ve gradually learned about these new ingredients over time and usually have pretty good reasoning behind why we use them now, rather than something more conventional and readily available.




This is wheat-free soy sauce. We frequent the brand San-J brand because they offer a tamari that’s low sodium (because soy sauce is super salty) and organic (because we don’t want genetically modified soybeans). Used for dressings, marinades, etc. See Pricing on Amazon



Also known as sesame seed butter, tahini has a deep rich flavor like peanut butter but is made from ground sesame seeds. Great for sauces, dressings, etc. See Pricing on Amazon

Nutritional Yeast

nutritional yeast

Also known as ‘nooch’, this is an inactive yeast. It has a great nutty/cheesy flavor that’s great for shaking over tacos or salads, but is also great in sauces and other recipes. See Pricing on Amazon

Garbanzo Bean Flour

garbanzo bean flour

This flour is great for making recipes like socca sandwiches, certain pizza crusts and breads. See Pricing on Amazon



Found in the produce section near the bananas, these guys are great baked or broiled. When buying, make sure they’re super ripe with spots on the outside. *Found in the produce section of your health food store.

Miso Paste

miso paste

Found in the refrigerated section, miso is a paste made from fermented soybeans. We always get organic, and usually the white kind. Lately, we’ve been into the chickpea miso paste, which is a soy-free alternative. *Found in the refrigerated section of your health food store.

Coconut Sugar

coconut sugar

This is a great alternative to refined sugar and even brown sugar. We like to use it for sauces and desserts. Find it at your health food store near the other sugars or online. See Pricing on Amazon

Tamarind Paste

tamarind paste

We don’t use this very often, but it’s not too expensive and you can get it nearly anywhere. You’ll find it in sauce recipes and Vietnamese cuisines. See Pricing on Amazon

Liquid Smoke Flavor

liquid smoke

Great for getting that smoky flavor in bbq style dishes. A little goes a long way; it’s inexpensive and really makes the recipes it’s in. See Pricing on Amazon

Vegan Worcestershire

vegan worcestershire

We use this in place of regular Worcestershire because we don’t eat fish and there are anchovies in the original. We have a great Boston Beans recipe that calls for it. See Pricing on Amazon

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