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  1. Saffron Rice Pudding 10-20 saffron threads1 cup jasmine rice1 teaspoon kosher salt1/2 cups sugar3 tablespoons unsalted butter1/2 cup milk2 tablespoons pure rosewaterSlivered almonds, for garnish1. In a large bowl, cover the rice with water. Using your hand, agitate the rice to release the starch, then carefully pour off the water. Rinse the rice 5 to 7 more times, until the water runs clear. Cover the rice with water and refrigerate overnight. Drain, then coarsely crumble with your hands.2. In a large nonstick sa...
  2. Chickpea Cauliflower Curry Bowls Ingredients 1 tbsp RawSpiceBar's Madras Curry Powder2 tbsp vegetable oil1 onion, diced1 inch ginger, minced2 cloves garlic, minced28 oz can whole tomatoes, pureed15 oz can chickpeasKosher salt, to taste4 cups any mix of veggies - carrots, green beans, broccoli, cauliflower1 lime, juiceBunch fresh coriander, chopped, optional1 16 ounce can light coconut milkRice, cauliflower rice, and/or naan for serving Directions1. Heat the oil in a large skillet over medium-high heat. Once hot, add on...
  3. Japanese Tofu & Farro Stir Fry 1 1/2 cups uncooked farro or brown rice2 tablespoons vegetable oil14 ounces extra firm tofu1 bunch broccolini or other veggie (asparagus, broccoli, green beans)4 scallions, diced3 cloves garlic, minced2 inches fresh ginger, minced2 tablespoons honey (more to taste) 2 tablespoons shichimi togarashi6 tablespoons low sodium soy sauce1/4 cup water8 tablespoons rice wine vinegar4 tablespoons vegetable oilDirections1. Add soy sauce, honey, water, rice wine vinegar and oil in a food processor until...
  4. Slow Cooker Achiote Ribs 3 pounds pork spareribs4 tablespoons RawSpiceBar's Achiote4 garlic cloves, minced3/4 cup orange juice3/4 cup lime juiceSalt to tasteBanana leaves, optional1. In a blender, combine the citrus juices, garlic, oregano, ground spices, and salt. Cover the ribs with the mixture, and let marinate for at least 1 hour or overnight.2. Line a slow-cooker or roasting pan with banana leaves or grease well. Place the ribs and marinade inside, and cover with another banana leaf.3. Cover and cook on low ...
  5. Nankhatai Cookies This recipe for nankhatai cookies is Northern India’s version of a shortbread cookie. We've added our freshly ground chai spices with rose petals, and sprinkled some pistachio on top. Enjoy! Ingredients1 cup all-purpose flour1/2 cup gram flour2 1/2 teaspoons fine semolina1/2 cup powdered sugar Pinch salt1 teaspoon chai spices3/4 cup ghee1 pinch chopped pistachiosDirections1. Prepare a baking sheet lined with parchment paper and set the oven to preheat at 325 degrees Fahrenheit.2. In a la...
  6. Fiesta Chicken Quinoa Bowls Ingredients 1 tbsp olive oil4 chicken breasts, cubedKosher salt, to taste2 tbsp RawSpiceBar's taco seasoning1/2 cup frozen corn1 red onions, diced3 assorted bell peppers, diced2 cups cooked quinoa3/4 cup fresh salsa1 bunch cilantro, diced Directions 1. In a large skillet, heat olive oil over med-high heat. Pat chicken dry, add salt and taco seasoning. Add chicken to skillet and saute, 3-4 minutes. 2. Add garlic, onion, corn and bell peppers, saute 3-4 min. Add quinoa and salsa, tossing to...
  7. Chinese Vegetable Stir Fry 1 tablespoon Five Spice Powder 2 tablespoons vegetable oil 1 head broccoli 1 cup corn or baby corn 1 onion 1 cup carrots, sliced 2 cups kale, chopped 2 large bell peppers, sliced1/4 cup water2 teaspoons honey1/3 cup soy sauce 1/4 tablespoons rice vinegar Brown rice, quinoa or rice noodles, to serve1. In a large skillet, heat oil over medium high heat. Add vegetables, salt to taste and five spice powder. Saute, 4-6 minutes. 2. In a small bowl, combine water, honey and soy sauce. Pour over vege...
  8. Gluhwein Ingredients1/2 medium orange 1/2 cup sugar3/4 cup water2 tbsp mulling spices1 (750-milliliter) bottle dry red wineRum or amarettoDirections1. Zest orange peel. 2. Combine the water and sugar in a large saucepan and boil until the sugar has dissolved. Reduce the heat and add mulling spices, orange zest, and orange juice. Simmer until a fragrant syrup forms, about 1 minute.3. Reduce the heat further and add wine. Let simmer on low, 20 minutes up to a few hours.4. Strain and serve in small mugs...
  9. Lentil Shephard's Pie Recipe inspired by Minimalist Baker FILLING 1 medium onion (diced) 2 cloves garlic (minced) 1 1/2 cups uncooked brown or green lentils (rinsed and drained) 4 cups vegetable stock 1 tsp poultry seasoning 1 10-ounce bag frozen mixed veggies: peas, carrots, green beans, and corn MASHED POTATOES 3 pounds yukon gold potatoes, partially peeled (thoroughly washed) 3-4 Tbsp vegan butter Salt and pepper (to taste) Instructions Slice any large potatoes in half, place in...
  10. Szechuan Tofu This Szechuan tofu is spicy, numbing, hot, aromatic and tender. We combine everything you love about Chinese takeout - sweet and savory, the super-crispy tofu and caramelized vegetables -into one quick vegetarian main. IngredientsFor sauce:3 tbsp soy sauce2 tbsp rice vinegar¼ cup honey1 inch ginger, minced2 cloves garlic, mincedFor stir-fry:15 oz. extra firm tofu4 tsp olive oil, divided2 tbsp RawSpice Bar’s five spice powderSalt to taste1 yellow pepper, chopped1 green bell pepper, chopped2 c...
  11. Healthy Chicken Pot Pie Healthy chicken pot pie, packed with juicy chicken, fresh veggies in a light, flaky crust.Ingredients 1 tablespoon vegetable oil 12 ounces cremini mushrooms, diced 1 cup carrots, diced 1/2 cup celery, diced 1 tbsp RawSpiceBar's Salt Free Poultry SeasoningKosher salt, to taste 1/4 cup all-purpose flour 2 cups almond milk 2 cups cooked and shredded chicken breasts (about 2 breasts) 1 cup frozen peas 1 yellow onion, diced 1 prepared pie crust 1 egg, beaten with water (for wash)Directions1. P...
  12. Baked Memphis BBQ Tofu Photo courtesy of eastvanvegan This sweet and sticky Memphis inspired baked BBQ tofu is perfect next to green veggies, potato salad or summer grilled corn. Ingredients1 lb extra-firm tofu, drained and pressed1/2 cup barbecue sauce, separated 1 tablespoon RawSpiceBar's Memphis dry rub1 tablespoon balsamic vinegar1 tablespoon Bragg Liquid Aminos (or soy sauce)Kosher salt, to taste Directions1. Preheat oven to 375. Lightly grease a shallow baking dish.2. In a small bowl, combine the barbecue...
  13. Fesenjan (Persian Pomegranate Chicken Stew) Photo and recipe credit to The Persian MamaFesenjan originated in Northern Iran and features freshly ground Persian advieh spices, pomegranate and walnut as the two key ingredients. The end result is a sweet, sour, and savory flavor mix of fall off the bone chicken. This dish has also historically featured duck, given its gamey flavor.Ingredients 2 yellow onions, sliced1 tbsp RawSpiceBar's Advieh2 lbs skinless chicken drumsticks or thighs2 cups walnuts, halved1/4 cup water1 cup pomegrana...
  14. Khoresh Bademjan (Persian Eggplant Stew) Photo and recipe credit to The Persian MamaThis is a vegetarian version of khoresh bademjan - a Persian eggplant stew made with freshly ground advieh spices, baked eggplants and yellow split peas, zipped up in a tangy pomegranate concentrate with the juice and zest of oranges and lemons. Ingredients 4 small eggplants, sliced into strips1 cup yellow split peas, washed and drainedKosher salt, to taste2 yellow onions, sliced thin3 tbsp vegetable oil2 tbsp tomato paste1 tbsp RawSpiceBar's A...
  15. Pumpkin Spice Vegan Cake Recipe and photo courtesy of Imagelicious This Pumpkin Spice Cake is soft and pillowy, delicate and wonderfully spiced, and best of all, vegan. Ingredients1 1/2 cup flour1 1/2 teaspoon baking powder1/4 teaspoon salt1/2 cup brown sugar 2 teaspoons RawSpiceBar's pumpkin pie spice1/2 cup unsweetened apple sauce1/4 cup oil1 cup waterDirections1. Preheat the oven to 350F. In a large bowl combine all the dry ingredients and mix well making sure that there are no lumps.2. Add all the wet ingre...
  16. Baked Shrimp, Tomatoes & Feta 4 tablespoons olive oil3 shallots, minced4 garlic cloves, minced1 (28-oz) can diced tomatoes1 tbsp RawSpiceBar's Greek Seasoning1-1/2 pounds extra large shrimp, peeled and deveined6 ounces feta cheese1 bunch mint, to top, optional1. Preheat oven to 400°F. Heat the oil in an oven-proof skillet over medium-low heat. Add the shallots and saute, 3-4 minutes. Add garlic, salt and Greek seasoning and saute, 2-3 minutes.2. Add tomatoes and bring to a boil, then reduce the heat to medium-low and ...