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

      stuff. I use them in my Apricot & Olive Oil

       Granola

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