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and sesame oil are high in minerals such

as zinc, which boosts collagen production

for elastic, supple skin. Sesame is also a

great source of specific anti-inflammatory

compounds that promote heart health.

Other uses: Toasted sesame oil is amazing as

a quick salad dressing—just drizzle it on

greens with a splash of red wine vinegar,

sprinkle on some sea salt and voila! Totally

delicious. You can also use it as a finishing oil

for any roasted meat, seafood, or vegetables.

Where to find: Most grocery stores (in the

ethnic foods section), almost all health-food

stores, most Asian stores, Whole Foods, Trader

Joe’s, Amazon, Vitacost, Thrive Market

Nutritional yeast: Okay, I know, not the best

name for a food. But it makes up for it in

versatility! Nutritional yeast is simply a dried

mushroom/fungus, and it happens to have a

delicious cheeselike flavor. Nutritional yeast

adds a layer of umami, the elusive fifth taste

found in meat and certain foods such as

sun-dried tomatoes. Umami adds complexity

to recipes and makes people ask “What’s in

here?” Nutritional yeast is also a fantastic

source of B vitamins, which can be difficult

to obtain in a vegan or vegetarian diet. If

you are on the strictly plant-based train,

nutritional yeast is likely a great addition to

your cooking repertoire.

Other uses: Sprinkle it on popcorn, then drizzle

with some olive oil and sea salt. Combine 1

cup nuts of choice with 2 to 3 tablespoons of

nutritional yeast and ½ teaspoon sea salt, then

pulse until it forms the consistency of a grainy

flour. This makes a yummy alternative to

parmesan cheese and can keep sealed tightly

in your pantry for up to a month.

Where to find: Most health-food stores, Whole

Foods, Amazon, Vitacost, Thrive Market

Tahini paste: You will see tahini paste scattered

throughout this cookbook, and for good

reason. Nutty, savory tahini paste is incredibly

versatile, and it offers umami and depth to

dairy-free dishes in particular. Tahini is simply

ground sesame seeds, the seed version of an

almond or peanut butter. Considered exotic

only a few years ago, tahini can now be found

in most grocery stores. I love tahini for its

health benefits as well. It is a fantastic source

of essential vitamins and minerals like copper,

calcium, iron, vitamin E, and B vitamins.

Tahini has been said to help with everything

from lowering blood pressure to regulating

hormones to improving skin health and

nutrient absorption. Once you start playing

around with this unique ingredient, you will

always want it in your refrigerator.

Other uses: Besides the copious uses in

my cookbook, tahini is fantastic as a simple

spread. I love it on rye toast with a smear

of raspberry jam. You can use it as a

substitute for nut butters, but note that it

will be less sweet.

Where to find: It is often near the other nut

butters in grocery stores, but sometimes it

is in the exotic ingredients section. You can

also order it from Vitacost, Amazon, or Thrive

Market. My favorite brand is Joyva.

Unsulphured apricots: When you think of dried

apricots, your mind likely pictures something

neon-orange. These apricots have been treated

with preservatives, causing an unnatural color

and mediocre flavor. Unsulphured apricots are

in a league of their own. They have a wonderful

rich flavor with caramel notes, as well as a

softer texture. Dried apricots are fabulous for

digestion with their high fiber content, and

they also contain the antioxidant carotene.

Don’t fear their darker color—that’s the good