Tagged With: Vegan
Continental Curry Biryani
It’s almost Buddha’s birthday! Buddha’s birthday is celebrated on the eighth day of the fourth month of the Chinese lunar calendar in nearly all east-Asian countries. This year it falls on Friday, May 17th in the Western calendar. Because it is customary to eat rice on Buddha’s birthday, we developed this heavily spiced vegetarian biryani to honor the Buddha and many of the exotic lands from which our spices come. Our Continental Curry is the perfect blend for this occasion, as it combines the best elements of several varieties of yellow curry. While we can’t promise a permanent Nirvana as a result of this dish, we guarantee at least a transient one!
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Ingredients
Instructions
- In a medium-sized pan over medium heat, add the oil. When hot, add the onion and cook until softened.
- Add raisins, cashews, cloves, cumin, Indian coriander, green cardamom and cassia sticks.
- Saute spices until fragrant and the seeds start to "pop", about 3 minutes.
- Add salt, water and saffron and bring to a boil.
- Add rice and turn heat down to simmer.
- Cover and cook for about 10 minutes. Rice will be 3/4 of the way cooked. Spread in a shallow pan to cool.
- While rice is cooking, par-cook the vegetables. In a shallow pan over medium-high heat, add the vegetables and water. Cover and steam for about 5 minutes.
- In a food processor, puree the garlic, ginger, onions, mint leaves, Continental Curry, jalapeno, salt and tomato.
- In a medium saute pan, heat 1 tablespoon oil.
- Add paste and saute for 5 minutes.
- Add par cooked vegetables, stirring well to combine. Taste for seasoning and salt.
- Preheat oven to 350 degrees.
- In a small saucepan, warm a pinch of saffron and the milk. Remove from heat.
- Spray a large ovenproof casserole dish with pan spray.
- Layer in half of the rice and sprinkle with half of the cilantro.
- Evenly spread the vegetable curry paste mixture over the rice.
- Top with remaining rice and sprinkle with remainder of cilantro.
- Drizzle with the saffron-infused milk.
- Cover the casserole dish and bake for 15 minutes, until the rice is cooked through.
- Turn the oven off and let the biryani stay in the hot oven for another 10 minutes.
- While the biryani is baking, heat 2 tablespoons of oil in a large saute pan over medium-high heat.
- Add the sliced onions and fry until golden. Drain on paper towels.
- Add chopped cashews and fry until golden. Drain on paper towels.
- Remove the biryani for the oven.
- Top with fried onions and cashews.
- Serve with Greek yogurt on the side.
Harissa and Vegetable Couscous
This recipe has been a long time coming. Hardly anyone who comes in to the shop — spice masters and novices alike — can pass over the North African section without some long, lingering sniffs. The spices from that region are so exotic, in their perfect union of sweet-spicy-aromatic. “How do you use the Harissa?” is one of the most common questions following the exclamations of delight, and though my fellow merchants and I have written versions of this recipe on many a business card, envelope, and scratch paper, it’s about time it took its place among our favorites here on the blog.
The tender-crisp vegetables and fluffy cous cous are a perfect vehicle for this sumptuous sauce; our version of the traditional Tunisian red pepper condiment that is so ubiquitous in Northern Africa. The cumin, coriander, and caraway add complexity and depth, with the guajillos lending just enough heat to be interesting without being overwhelming. You can also try the Harissa sauce on grilled meats or eggplant — or even on halibut!
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Ingredients
Instructions
- To make the Harissa – In a small saute pan on medium heat, add 1 tablespoon olive oil. When hot, add the chopped red onion, and saute until it starts to get a little color. Meanwhile, in a blender, combine the tomato paste, roasted peppers, Harissa, garlic granules, 1/3 cup olive oil and red wine vinegar. Pulse until it’s still a little chunky. (You can also puree it until it’s smooth.)
- Transfer to a bowl and add salt to taste. Add the sauteed red onions and green onions and mix well. (You can prepare this ahead of time – let it get to room temperature before serving. If you have any leftovers, it will keep well in the refrigerator. This works well as a condiment to any meal.)
- To make the Couscous – In a large Dutch oven, heat the oil over low heat. Saute the onion and garlic until translucent. Add stock, dried apricots, squash, zucchini, cauliflower florets, chickpeas, turmeric, ginger powder and Aleppo pepper, stirring well. Turn up the heat and bring to a boil. Place the cover on the pot, reducing the heat to medium and simmer until the vegetables are tender, but still a bit crispy. This should take about 5 minutes.
- Then mix in the diced tomatoes, peas, cilantro and couscous. Remove the pot from the heat, cover and let stand 10 minutes. (This will cook the couscous.)
- Remove the lid and fluff the couscous with a fork. Transfer to a serving dish and drizzle some of the Harissa onto the couscous, serving the rest of the Harissa on the side.
Besar Cranberry Chutney
The rich and toasty taste of our Besar blend makes an ideal compliment for the pop of fresh cranberry flavor in this exotic twist on a holiday classic. The candied ginger and dried apricots round out the fruity flavors, and when you bring it all together, this chutney has a place well beyond the Thanksgiving table when the bounty of winter begins to fade. Go cranberries!
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Ingredients
Instructions
- Put olive oil in a medium saucepan over medium heat. Add the diced onions and saute for 5 minutes.
- Add the rest of the ingredients and, stirring frequently, cooking for about 15 minutes. Taste for seasoning. You might want to add more salt, vinegar or brown sugar.
- If you want a 'smoother' sauce, cook for another 10 minutes. Remove from heat. Let cool, then put into a covered container in the refrigerator. This will keep for about a week.
Poudre de Colombo Carrot Soup
A word of advice from a novice gardener: Carrots are much bigger than carrot seeds. Somehow, fifty-odd square feet of garden space doesn’t seem like that much when it’s being planted, but it can produce a surprising haul, most especially in the carrot department. Praise be that carrots are delicious, so their being excessively plentiful is a problem I’m thankful to have! This soup is hearty and delicious, made velvety by the soft puree of carrots, and from the toasted rice in the Poudre de Colombo curry. We’ve dressed it up a little with the prawns, but this soup can easily be made vegan by omitting them, and using red miso paste in favor of the Worcestershire powder. If you’re short on time, or you perhaps planned your garden space better than I did, and therefore the creative utilization of carrots is not a pressing issue for you, a can of pumpkin puree is an excellent substitution.
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Ingredients
Instructions
- Heat oil, and sauté onions, garlic, ginger, and carrots for five minutes
- Deglaze with wine, and reduce until pan is nearly dry
- Add stock, bay leaf, and 1 tablespoon of the curry, cover, and simmer until carrots are very tender, about 15 minutes.
- Remove bay leaf. In a food processer or blender, puree soup until smooth. Work in small batches for best- and safest- results, adding in the coconut milk to aid in the blending.
- Strain the processed soup through a wire mesh strainer in to a clean pot, and return the mixture to the stove over low heat.
- Add the remaining coconut milk, Worcestershire powder, sugar, and curry, 1 tablespoon at a time, until desired seasoning level is reached.
- Add lime juice, and adjust for salt.
- Rub prawns with paprika and cayenne, and grill or sear them.
- Ladle soup in to bowls, and garnish each with two prawns, a wedge of lime, and a few leaves of cilantro.
Indian Coriander Energy Bars
Sometimes I get so busy doing things that I forget to eat breakfast and/or lunch. I know, I shouldn’t do that, but I do. I’ve tried various power or energy bars, but I find them too sweet, lacking in flavor, or really just not very healthy. So I set out to make an energy bar that tasted good, was high in all of the “good” stuff we’re supposed to be eating every day, and was full of things that I loved (like Indian Coriander). I’m also a huge fan of chia seeds, and using them eliminated the need to use oil or eggs in my energy bars. (Chia seeds are full of essential fatty acids, antioxidents, calcium, iron, fiber, and are a source of natural extended energy.)
I’ve found this to be a great recipe for experimentation and using up tasty odds and ends. Got a quarter cup left of fig butter? Put it in your next batch. Found an apple or banana you need to use? Mash the banana or grate the apple, and add it to your next batch. (These are also good with grated carrots, too.) I’ll make these every week or so, and bring them into the shop. Somehow, they always seem to disappear…there are even some days where I might actually get one or two pieces! (We have some sneaky people here at the shop, especially where baked goods are concerned.) They’re always a big hit, and no one feels guilty about eating them. Yes, I will admit to sometimes putting chocolate chips in them, but chocolate is good for you, too, right?
Dried cherries and almonds make this a tasty treat…and it’s good for you, too!
Ingredients
Instructions
- Pre-heat the oven to 350 degrees. Line an 8 x 8 pan with foil, making sure that you have extra hanging over the sides. (This will make it easier to take the bars out of the pan, as there is no fat used in this recipe. Just pull the foil & bars out, and your pan is still clean!)
- In a small bowl, add the chia seeds and water. Whisk together with a fork, being careful to make sure that all of the seeds are submerged in the water. Set aside for 10 minutes, gently stirring after 5 minutes.
- In a large bowl, combine the Indian Coriander, high-fiber cereal, non-white flour, oatmeal, salt, nuts, dried fruit and Poudre Douce. Mix together well.
- Add the maple syrup or honey and the orange zest and juice to the rehydrated chia seeds. Stir well. Add to the ingredients in the large bowl, using a rubber spatula to scrape out all of the chia seeds. Gently mix all of the ingredients together. (It will look like it won’t come together, but it will. If it find that it might need some more liquid, add a tablespoon or two of orange or grapefruit juice. You just want the ingredients to “bind” together – it won’t look like any batter you’ve worked with!) This makes a slightly soft bar - if you want a more cake-like bar, add about 1/4 cup more juice.
- Scoop out into the foil-lined pan and press down to fill every corner, smoothing out as you do it. Bake for 20 – 30 minutes – when you touch the center of the bar mixture, it should be very firm.
- If you want a drier, firmer bar, cook for an extra 5 - 10 minutes. Let cool in the pan. Then remove, using the foil.
- Place a cutting board on top of the pan and flip it over, so that the pan is on top of the board. Unwrap the bar from the foil carefully, and cut the bar into pieces. It’s great cut into bite-sized pieces, or just cut into 16 bars. Place in a zip loc bag or covered container and keep in the refrigerator. These will keep for over a week.
Chipotle Chili Powder Black Bean Burger
Meat. It tastes good, and I love it. Perhaps a bit ashamedly so, now, mostly for environmental reasons, some animal activism, and a little first-world guilt to make up the balance. Inspired by my sister, the tireless vegan, I’ve jumped on the trendy Meatless Monday bandwagon in an effort to mitigate my carbon footprint. Believe it or not, (and I’ve got a hard time believing it myself!) I’ve actually come to like it! This burger represents the best of my vegetarian/vegan efforts. Quinoa gives the black beans bulk, along with a nutty flavor and pleasing texture. The Chipotle Chili Powder adds smoke and spice, and the Epazote, that enigmatic ingredient- adds that “umami” characteristic that we so take for granted when eating meat. Most of the World Spice team shares my adoration for all things meat and cheese, but the combination of creamy avocado, tangy Vegenaise spread, and crisp, spicy Mama Lil’s peppers had us all vegans for the day. This one is a guaranteed hit, even with the most devoted carnivores.
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Ingredients
Instructions
- Combine quinoa and water over medium heat in a large sauté pan. Bring to a simmer, and cover until quinoa has absorbed all water.
- Add oil, onion, garlic, chili powder, and cumin seeds, and sauté together until onion has softened.
- Mash one can of the black beans with the mustard powder, tomato paste, salt, soy sauce, epazote, and cilantro, and fold the other two cans of beans in whole.
- Add in the quinoa and onion mixture, and combine thoroughly.
- Form handfuls of batter in to patty shapes, and dredge in Panko.
- Heat oil over medium-high heat, and pan-fry burgers for 3 to 5 minutes per side, or until golden and crispy
- Serve on toasted buns with vegan “mayonnaise” spread, sliced avocado, crisp Romaine lettuce, and Mama Lil’s Mild Pickled Peppers.
Turkish Baharat Stuffed Zucchini
Zucchini season has officially begun in the Pacific Northwest, and boy is it a successful one this year. The markets are full of this fine summer squash and I was recently gifted a zucchini from the family garden which is about the size of my torso. I needed to find something delicious to do with my bounty, and stuffed zucchini was just the thing.
This Turkish influenced recipe looks and tastes impressive but requires little effort to make aside from tossing a few things together and leaving it to cook. Of course, since this is a Turkish recipe, my favorite spice blend to pair it with is Turkish Baharat- the peppermint and savory are a refreshing addition on warm summer days. For a more complex filling you can move slightly farther north in influence and use the Black Sea regional spice Khmeli Suneli. A filling dinner for three or a starter for 6, all you need is three medium sized zucchinis (or one monster one).
Slice it into bite size portions for attractive appetizers
Ingredients
Instructions
- Cook onions in olive oil until soft
- Add pine nuts, currants, rice, and lemon juice
- Add sugar, salt and pepper, 1 1/2 cups water, cover and cook until water is absorbed
- Hollow out zucchini to make “boats”
- Add 1 tablespoon Turkish Baharat to rice
- Fill Zucchini with cooked rice and bake in oven at 350°F for 18 minutes
- Garnish with chopped parsley and enjoy! You can also serve the zucchini is chilled with some plain yogurt.
Aji Mirasol Salsa
Aji Mirasol Chiles, the dried form of the Aji Amarillo, are a unique chile pepper absent from the arsenal of many chefs. A staple of Peruvian cuisine, their uniquely fruity flavor make Aji Mirasols a versatile pepper; great in a wide variety of dishes, but especially salsa. You can use this salsa as a dip with tortilla or cassava chips, but it’s even better served with grilled meat or seafood. Aji Mirasol Salsa is the perfect accompaniment for anticuchos, the grilled meat kebabs that are classic Peruvian street food. The combination of fresh citrus, cilantro and the slightly spicy Aji Mirasol chiles just begs to be eaten with grilled halibut, shrimp, chicken, pork or goat. Try some at your next barbecue and wow your guests with one-of-a-kind South American flair!
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Ingredients
Instructions
- Snip stems from chiles, then cut lengthwise, and remove ribs and seeds. Cut chiles into 1" pieces, and place in heat-proof bowl. Pour boiling water over chiles until just covered, and allow to sit 30 minutes.
- Strain chiles, reserving liquid, and place in blender with 3/4 cup of the liquid. Add 1 tsp. salt, and blend until smooth. Strain the paste through a sieve, pushing through patiently. (The flavor and texture will be worth the effort!) Discard pulp remaining in sieve.
- Whisk in the onion and lime, and salt to taste. Add the chopped fresh cilantro, mint and parsely, and stir. Allow to sit at least 15 minutes for flavors to meld.
Caribbean Spice Grilled Salsa
Fresh pineapple tastes of a wild summer, its tropical sweetness tempered by raucous acidity. Unfortunately, it can be difficult to find a ripe one and some folks can be overwhelmed by the tartness. My favorite way to tame pineapple is to cook it slowly until the pale yellow becomes a rich gold and the sugars take center stage, as in this grilled salsa. Make sure to place your pineapple slices away from the hottest parts of the grill; caramelized pineapple requires time (20-30 minutes) and indirect heat. Our Caribbean Spice, with the richness of allspice berries, is the perfect blend for this salsa. A bit of extra cumin adds an intense savory note that’s perfect for grilling. While I broke everything down in a food processor for the smoother texture and ease of preparation, fans of chunky salsa can chop everything together by hand. The smoky flavor from the grill counterpoints the sweetness of the pineapple and tomato perfectly, leaving you with a well balanced and delicious side for tortilla or plantain chips, chicken, and fish.
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Ingredients
Instructions
- Lightly oil the pineapple, tomato and onion, so that they won't stick to the hot grill (or grill pan). Place on the grill and cook on both sides, until almost done. (You mostly want to get good grill marks on them - that's flavor! You can also grill your citrus, too. It will make them easier to juice, and give you a little more flavor, but you might want to let them cool before you juice them.) After you take them off the grill, cut them into smaller pieces for the food processor.
- In a food processor, add the garlic and ginger and process. (This will just break them down a little bit.) Now put in the rest of the ingredients the food processor and puree. Taste for seasoning - you might want to add more salt, lime juice or Caribbean Spice, depending on your taste. Depending on how sweet your fruit is, you might want to add more honey, too.
- This is a great topping for grilled meats or fish, but is also just as good with chips.
Berbere Ketchup
Most people here in the United States love their ketchup. There’s always a bottle in the refrigerator. It’s a must for french fries and a necessity for any barbecue. The problem with most commercially available ketchup is that they are too sweet. Want to know what’s in your ketchup? Use our simple recipe to make this version at home. We like our ketchup spicy, so we’ve added one of our favorite blends to it. Berbere is most commonly used in North African stews or roasted meats, but it has an affinity for ketchup. Whether you choose to keep it rustic or blend it smooth, both versions are sure to please. We like to keep some on hand all summer for dipping fries, topping burgers and hot dogs, or to use as a “secret ingredient” in BBQ sauces.
Be warned: This Berbere Ketchup is highly addictive!
Ingredients
Instructions
- Put garlic and cut-up onion into a food processor and pulse until finely chopped. In a deep saucepan over medium heat, add oil. When oil is hot, add onion/garlic mixture and sauté until lightly browned. Then add the rest of the ingredients and cook until ketchup is thickened, stirring occasionally. Taste for seasoning.
- Take off heat. You can leave the texture “rustic” or you can puree it smoother in a blender. (Just be careful pureeing hot things – make sure the center plug has been removed from the top, and use a folded towel to cover the hole. Carefully hold towel down tightly while you puree the ketchup. Now you see why we like it rustic.)
- Transfer to a refrigerator-proof container. Allow to cool completely before covering. This will keep in the refrigerator for a couple of weeks - but you will find excuses to use it before then. Trust us.
