Recipes
Warm Bulgogi Soba Noodle Salad
The first time I made this dish I slurped up most the noodles before I even sat down. I love a dish that's bold and can evolve with the seasons, adding in your whichever vegetables show up at the market. Here we kept the vegetables raw for crunch and seasoned them with our Bulgogi Spice. The bright flavor of the Bulgogi Spice cuts through the nutty flavor of the buckwheat noodles for the perfect bite. The Korean chile flakes brings enough heat to the dish without overpowering it. This salad is perfect for lunch, as a side or add some protein and make it an entree.
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Creole and Sorghum Roasted Brussels Sprouts
If you've never used sorghum before, now is your chance, and it is worth a trip to the market. Sorghum is a syrup made from a cereal grain and it tastes as if honey and molasses got together one night and did a little hanky panky. (Can't find sorghum syrup? Our Upper Left Madrona Smoked Honey makes a wonderful, lightly smoky substitute.) The sweet depth of flavor pairs beautifully with the heat of our Creole Spice on blistered corn and brussels sprouts. Add this to your menu for a quick and easy side dish that comes together quickly with minimal ingredients and maximum flavor.
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Orange Tarragon Green Beans
Here's a fresh twist on a classic French recipe! Green beans almondine is a delicious light veggie dish, equally suited as a standalone snack or alongside a heartier meal. Our version uses Orange Tarragon and Provencal Seasoned Salt together for a complimentary combination of seasoning.Both of these blends are herb-forward with subtle floral notes, lending them an aroma reminiscent of a classic French bistro. We finished the dish by adding in dried cranberries alongside the toasted almonds, giving the dish a tart kick that complements the citrus in the spice blends.
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Turmeric Silk Pie
Spicy, fruity, and chocolatey, this stunning pie is a surefire conversation starter. Its striking color comes from the addition of Turmeric to the white chocolate filling, which creates a beautiful contrast with the dark chocolate crust.This pie takes a few hours to set, so you'll want to prepare it ahead of time, and your crowd will thank you for doing so! This pie is full of textures and rich flavor, sure to please everyone. You won't find any eggs, nuts or dairy, either, so it's perfect for a family with allergies or to bring to a pot luck.
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Coconut Cashew Kala Masala
Stewed root vegetables in a velvety gravy made from cashews and coconut milk makes a wonderful Fall comfort food dish that is warming, indulgent and healthy all at the same time. The cashews make the sauce and add a delicious crunch to this dish. Our Kala Masala spice blend adds another layer of rich sweetness and toasty flavor. Coconut, star anise, cinnamon and clove. Perfect for fall and winter vegetables. Serve this up with basmati rice or naan and you wont miss the meat in this vegan meal.
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Carrot Cake Smoothie
This Carrot Cake Smoothie is a guilt free way to have dessert for breakfast. We all have the craving from time to time, some of us more often than others. I blame mine on my childhood history with sugary cereals. This indulgent smoothie checks off all the craving boxes without any added sugar, gluten or actually baking a cake. It's a lovely combination with all the flavors you want in this classic dessert. Kashmiri Garam Masala is a workhorse of a spice blend because of its versatility. Toasted, sweet and savory all together, it has warm spices like cardamom, cinnamon, coriander, nutmeg, black pepper, cloves, and mace, giving this smoothie a ton of aromatic flavor that satisfies with every sip.Inspired by our Moist Carrot Cake in World Spice at Home, enjoy them both!
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Vanilla Bean Cashew Cream
With all sorts of fruits and berries in season, it's a time of year when we've often found ourselves looking for new recipes to take advantage of a bountiful summer harvest. Looking for a break from pies and other baked goodies, we decided to try out a rich vanilla cream to complement a variety of fresh fruit.After making it once, we wondered where it had been all our lives.The fresh Madagascar 3 Count Vanilla Bean is the star of the show in this elegant vegan topping. There's no added sugar, because we found it wasn't needed! The dates in the cream provide plenty of sweetness, and a rich, caramel-like aftertaste. Consider carefully before making this recipe, because this stuff is addictive! One taste, and you'll want it on every fruit in sight.
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Crispy Tofu Salad with Turmeric Honey Ginger Vinaigrette
If you're not a fan of tofu, this salad may convert you. Tofu is a sponge and it takes on any flavor you marinate it in, so the right seasoning can totally transform this healthy protein. We spiced it up this time, and infused the tofu overnight in soy sauce, ginger, Korean Chile and garlic. The tofu then gets pan seared for crispy caramelized edges before adding it to the salad. A turmeric honey ginger vinaigrette dresses the peppery arugula and shaved carrots. A stunning garnish puts the final touch on this delicious dish. With a quick dusting of toasted sesame seeds and Pacific sea salt, the salad is complete.
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Vegan Cardamom Strawberry Creamsicles
As the summer heats up, it's nice to have some cold treats on hand to keep you cool. These strawberry creamsicles are fruity and sweet, with just a hint of floral flavor. This taste of summer vacation is vegan, so they can be enjoyed by all.Fresh strawberries do the heavy lifting in this recipe, with coconut milk and cashews teaming up to keep the cold treats creamy. Their addition makes the strawberry base almost like custard. Cardamom Seed, commonly used in both coconut curries and fruity pastries, brings the flavors together with a delightful twist.
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