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Healthy Home Cookin' Vol. 2 - Seasonal Treats: Canning, Camping & Holidays
Publisher: Sette Publishing
© 2008 by Angela Poch

Reprinted with permission from the author, Angela Poch.

You can find more recipes from the Healthy Home Cookin' cookbook series at the Healthy Home Cookin' website.

Read/Write Reviews

Golden Seasoning
Yields: 2 to 2 1/2 cups
Serving Size: 1 tsp.
Preparation time: 5 minutes
Ready in: 5 minutes

A great chicken seasoning substitute.


  • 1/2 cup soy flour
  • 1 1/4 cups nutritional yeast flakes
  • 1/4 cup each onion powder and sea salt
  • 2 Tbsp Italian Herbs
  • 1 Tbsp each paprika and garlic powder
  • 2 tsp turmeric
  • 1 tsp each celery seed, sage, and thyme
  • 1/2 tsp rosemary
  • 3 to 4 Tbsp parsley


Combine all ingredients, except parsley,  in a food processor and blend until powdery smooth. Stir in parsley.

This is worth doing up. Keeps in the refrigerator for weeks, (even months if it lasts that long).  If recipe says to dissolve Bouillon, just add this seasoning to the dry.  No need to “dissolve” like you would need to if you used a cube.

Tips 'n' Techniques

Can purchase pre-made seasonings such as: Blaney’s Chicken Flavor and/or Bill's Best Chick’nish, are healthy but expensive and hard to find. Or McKay's Chicken Seasoning (watch out for different kinds, some have animal products). Some health food stores and grocery stores carry others. Be careful and watch out for MSG hidden under “natural flavors” etc. I personally use McCormick's Veggie Bouillon - Chicken flavor if I am not using Golden Seasoning (for scrambled tofu and some other dishes). This means crumbling it really well and adding it to the liquid of the recipe you've chosen.  If the recipe calls for a Tbsp, I use homemade Golden Seasoning.  If it calls for 1 cube, I use McCormick’s.

Copyright© 2008 by Wanda Embar. All Rights Reserved.
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