Recipes
Heavenly Banana Pudding
30 min
Our banana pudding is light as angels wings with home made vanilla meringue, amped up with easily spoonable Heilala Vanilla Paste. This is a great summer dessert, as it requires no baking and you can make it a day ahead for your next backyard BBQ, but we crave it all year long. It looks impressive but the layers are pretty foolproof, and you can make it in a casserole dish for a crowd or in individual cups for custom portions. Torch the top and it comes out with a caramelized s'mores-like flavor!
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Heilala Vanilla Vegan Ice Cream
20 min
Here's a simple vegan ice cream that is velvety smooth and creamy, even without the dairy. It is a spectacular flavor canvas and you can take it in any direction, but we went classic with straight-up vanilla. Helped generously by our friends at Heilala, we were able to get the sublime flavor of fresh whole vanilla beans just by adding a spoonful of vanilla paste from the jar.This ice cream gets it's creamy texture from a stellar lineup of coconut, cashew and oats, and it's made light and airy with a spin in the ice cream maker. Opt for refined coconut oil to keep the vanilla flavor shining through. Aside from melting the coconut oil, this staple summer recipe doesn't even require a stovetop. Just measure everything into the blender and give it a whirl! Just imagine all the flavors you can make...chocolate, cinnamon, lavender, turmeric, and more.
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Vegan Richa's Mushroom Bourguignon
Our friend Richa Hingle is a genius. She came up with a popular vegan bourguignon that is savory, hearty, and EASY! Like throw it all together in the Instant Pot in 30 minutes-easy! Sometimes we can be intimidated by vegan cooking, especially for those of us who are used to the meat and potatoes we grew up on. This recipe proves that vegan adaptations can taste even better than their traditional counterparts.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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Vegan Richa's Instant Pot Fried Rice
20 min
Fried rice is an easy satisfying meal and using an Instant Pot makes it even easier for days when we are short on time. It is also a great way to use up any leftover vegetables. Richa's recipe is a good "basic" fried rice recipe that allows for creativity with spices and ingredients. Tofu mimics the egg, and the "eggy" flavor comes from a secret ingredient- Kala Namak- also known as Black Salt. This complex mineral compound has a rich sulfur content that blooms when cooked into a delicious umami flavor.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. This is from her latest cookbook - Vegan Richa’s Instant Pot™ Cookbook It 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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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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Buffalo Totchos
In the realm of culinary fusion, which can admittedly be hit or miss, "totchos" are a stroke of pure pub-fare genius. Universally beloved, the combination of tater tots and nachos are proof positive that good things can be made even better. So we thought we'd see just how far we could take it with a couple of beloved spice flavors. Yes, Buffalo Spice on chicken and fresh Ranch dressing for the drizzle and dunk.
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Buffalo Blue Cheese Chicken Salad
The salad starts with an easy sheet pan chicken, pulled from a quick two-ingredient marinade of buttermilk and Buffalo Spice. Stay with the recipe proportions for a satisfying medium heat or fire it up with more Buffalo Spice. The heat is complimented by the tang of apple cider vinegar and a pep of lemon crystal for a lively and versatile flavor. This chicken is sure to be a staple around our house this summer and will do equally well on the grill. Then toss it together with all the other goodies and you've got a salad that really satisfies. And just for fun: is it blue or bleu cheese?
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Italian Herb Quinoa Tart
15 min
We love quiche but it's a bit of a commitment, so for a quick and easy alternative to fill the quiche niche, we created this tart. It has all of the brunch flavors you crave, but instead of making a classic custard we folded together cooked quinoa, eggs and fresh ricotta salata for a luscious base. Easy! Combined with spring vegetables and a classic seasoning of Italian Herbs, this tart will be your new versatile brunch favorite. Caramelized leeks and sweet peppers were our first choice, but add in your favorite vegetables in any season.
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