Recipes

Vegan Richa's Instant Pot Lentil Keema with Peas

20 min

Keema recipes are found throughout India. This tasty recipe uses lentils and walnuts in place of ground meat that is usually used in making keema. Including spices such as Sage, Cassia Indonesian Cinnamon, Cardamom Seed, Nutmeg, and Indian Cayenne, along with garam masala and Baharat, give this easy-to-make dish complex flavors. Keema is very versatile, and can be used in tacos, sandwiches, burritos, or just served with rice. Richa Hingle is a longtime World Spice Merchants customer, as well as a prolific and award winning recipe developer, blogger, and photographer based here in Seattle. The recipes she has on VeganRicha.com are easy to follow, with step-by-step photos so that even the novice vegan cook can make delicious food. She loves to show people how easy it is to cook vegan Indian or other cuisines, which are allergy friendly and have gluten-free and soy-free options. Her latest cookbook isVegan Richa's Instant Pot™ Cookbook which has many adaptations, swaps for allergies and special diets, full nutritional information, and will become your go-to guide for healthful, flavor-forward meals that are a breeze to get to the table.

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Sour Cream Buffalo Dip

Whipping up a snack on the fly doesn't have to be stressful. Our new Buffalo Spice makes for an easy dip for crudités, and you can control the kick from the Buffalo Spice, making it as hot or mild as you like, and surround the dip with cool, crisp vegetables for the perfect bite. Using smaller carrots with tops on and grape tomatoes will save some time, and the colorful platter will be on the table before you know it. The dip recipe is only two ingredients, sour cream and our Buffalo Spice. Our house blend Buffalo Spice is a fiery mix of Indian cayenne, paprika, garlic, apple cider vinegar and lemon crystal for extra tang. This spicy dip is versatile and is perfect for dunking all of your favorite snacks like potato chips, pretzels and pickles—and you can also use it in potato or macaroni salad!

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Winter Citrus Salad

Winter often gets overlooked for its fruit bounty so keep your eyes open and don't miss out. This salad hits all the flavor highlights and brings the promise of spring right to the table. It is sweet, salty, sour, and best of all bright! To top it off, we created a French inspired strawberry vinaigrette with our Orange Tarragon blend. Full of umami with shallots, chives, garlic and black pepper, this blend brings the garden to the plate to complement the fruit. Once emulsified, this vinaigrette is a pretty, dusty pink, with bright and fruity flavors. The recipe makes a generous measure of vinaigrette and it is delicious with so many things! Arugula, goat cheese and radicchio make a great pairing, or drizzle it on grilled salmon or chicken.

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Crispy Cajun Okra

Fried okra is a Southern favorite, known to convert okra haters into okra lovers. Likely it's because okra fresh from the fryer lacks the abundant "slime" associated with some okra dishes. And who doesn't love all things breaded and fried, right? Our recipe for Crispy Cajun Okra will bring in even more converts because we've done it all without the fryer so it's guilt-free. Loved the crispy okra? Have fun and use this breading method with other veggies like zucchini sticks, cauliflower, or Brussels sprouts.

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Adobo Chicken with Huacatay Salsa Verde

This tantalizing sheet pan supper is both easy and delicious. The star of the show is the salsa, where we've sweated down vegetables to unlock their flavors, then blended them with huacatay and fruity Aji Mirasol chiles for a South American twist. The combination is perfectly balanced, allowing both flavors to shine. The Adobo-seasoned chicken and zucchini create a delicious canvas, absorbing the savory goodness of the salsa. Spatchcocking the chicken ensures even cooking and simplicity. 

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Hawaij Chicken Stew

15 min

Looking for a warm and filling stew that won't weigh you down? Look no further! This light yet hearty stew is bursting with flavor and is the ideal comfort food for a chilly winter day. Seasoned with the Yemeni all-purpose seasoning Hawaij, it imparts an earthy taste and a beautiful pale golden broth. This versatile blend of spices makes this soup light, but hearty with flavor. This is a great dish to meal prep leaving you with a delicious and easy weeknight meal. Enhance the warmth with Cinnamon Sticks and a touch of sweetness from an orange. 

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Cascade Turkey Roulade

After years of grilling the turkey, we decided to try something entirely new this year. Inspired by the bounty of the Pacific Northwest, we created a menu to showcase regional flavors with this delicious turkey roulade as the centerpiece. Perfect for smaller gatherings, it is moist and satisfying. As a bonus feature, it is a great hack to safely get the stuffing inside the turkey! The larger the turkey breast, the easier it will be to butterfly and roll. A larger breast gives you more surface area to spreading the stuffing, and it will result in a more impressive pinwheel when you slice the finished roulade. We began by brining the breast with our Northwest Forest Brine, infusing the meat with flavors of the forest, like juniper and California bay leaf. Then, we rubbed it with classic, sagey Poultry Rub. This recipe makes enough for both sides of the breast, but you can dial it down for a half if needed, or double up on the stuffing if, like us, you can eat a whole extra pan.Cornbread and Cascade Mushroom Mix are the foundation of the stuffing, and the earthy flavors are deeply delicious. As an accent on top of the celery and onion, we added in dried tart cranberries, for a little pop of flavor. The mouthwatering presentation of this beautiful roulade made the perfect centerpiece for our Best of the Northwest holiday meal, and the fresh bounty of the region shines through with complimentary spicing.If you've never tied a roast or just want a refresher, here's a sweet clip on How to Tie a Roulade.

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Maple Spiced Carrots

Here's a side dish that indulges your sweet tooth during dinner. With some inspiration from pecan pie and some from our pan-Asian super-spice Seattle Salmon Rub, the dish comes together beautifully. Can you put salmon rub on carrots, you ask???? Heck, yes! The toasted savory base of pepper, cumin and coriander is accented with sweet top-notes to make the perfect seasoning. Add a generous amount of maple syrup and butter and these carrots cook down candied and tender. They'll smell of star anise and orange from the Seattle Salmon Rub as the glaze thickens and coats the carrots to perfection. We did an oblique and festive cut on the carrots and, for a bit of crunch, we added toasted whole pecans. This is a delightful change from candied yams but the glaze will work equally well on both. As always, marshmallows optional.

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Chorizo Bomb Stuffed Acorn Squash

Acorn squash is one of my favorites because they can be personal sized and filled with whatever you're craving. This recipe is simple and Chorizo Bomb does all of the work. As the name implies, it is an explosion of flavors with minimal ingredients. We start off by roasting the acorn squash until tender and caramelized to bring out its nutty sweetness. We kept this recipe grain-free by stuffing the squash with ground chicken and sweet peppers. To bring it all together, we added Chorizo Bomb which is made up of ground smoked chilies and oregano, thyme and cumin. In a matter of minutes, your house will smell of Fall chiles. Add a sprinkle of cheddar, then a quick trip to the oven for golden brown deliciousness.

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