An Australian sensation, chicken salt is an umami packed seasoning used on everything from chicken stir-fries (it makes the sauce even more chickeny-er) to popcorn to french fries. This vegan version brings all the savory without any actual chicken. Blended from nutritional yeast*, sea salt, miso*, mushroom*, onion*, carrot*, celery*, garlic*, mustard*, turmeric*, parsley*, rosemary*, sage*, and a pinch of cumin*. *organic .
Sprinkle on your next batch of toasted bread crumbs tossed with fresh parsley and lemon zest for an amazing topping to any veggie or grain dish.
Add to any milk (or water)-based gravy as a chicken bouillon substitute.
Sprinkle on sautéed veggies for a tasty change of pace.
Try this on the rim of your next bloody mary. And sprinkled on the bowl of popcorn you enjoy with it.
Popcorn Chicken (or is that Chicken Popcorn?)
~serves a crowd~
3-4 Tbsp oil (coconut or olive are nice here)
1/3 cup popcorn kernels
1-2 Tbsp CLUCK
1. Melt coconut oil or heat olive oil in a large saucepan with a tight fitting lid.
2. Add a few kernels and cover. When they pop, pour in the remaining kernels, cover, give it a good shake (to coat all the kernels with oil) and set back on the heat.
3. Allow the popping to slow to one or two seconds between pops, then remove from heat.
4. Pour into a large bowl and immediately shake on the CLUCK, stirring or shaking the bowl to make sure all the kernels get a tasty coating.
Have fun - add nuts or seeds to the pop mix for more texture and goodness.
