Recipes

National Hot Chocolate Day (plus, a recipe for DIY hot cocoa mix!)

Posted by ila nguyen on

Food is always great for the holidays because you can add a little personality with exotic ingredients. They're also perfect for party favors and hostess gifts. This month, we’ll be posting ideas and recipes for easy food gifting! Our first DIY recipe is a spicy way to celebrate National Hot Chocolate day, which falls on December 13th. If you are vegan or lactose intolerant, this recipe can be easily substituted with dehydrated soy milk.   Cayenne Hot Chocolate Mix Ingredients 2 cups powdered sugar 1 cup unsweetened cocoa powder 2 1/2 cups powdered milk 1 tsp kosher salt 2 teaspoons cornstarch 1...

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Mushroom Rillettes

Posted by ila nguyen on

A rillette is a type of spread that is eaten on toasted bread or crackers. Usually it’s made with pork or duck, a healthy splash of wine, and lots of butter. We came up with this vegan version so that you don’t have to take hummus to the party again. No offense to the world’s favorite chickpea dip, but this one is a show stopper! This recipe uses plenty of sherry wine and French Four Spice, a traditional spice blend that’s mainly used in charcuterie. For the mushrooms, plain button mushrooms work great, but wild mushrooms like chantrelles, shimejis, or...

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Matcha Creme Brulee

Posted by ila nguyen on

Did you know that Creme Brulee that we know today is not a traditional French dessert? While in history there are plenty of “burnt cream” recipes, early French versions actually had a separate disk of caramel placed on top of the dish, rather than having sugar burnt onto it. The Creme Brulee that most of us know was first popularized in NYC in the 1980s by the legendary restaurant Le Cirque. And even then, the chef drew inspirations from a traditional Spanish dessert called Crema Catalana. Being an American invention, it’s no wonder that we see so many variations of...

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Autumn Vegetable Muffins

Posted by ila nguyen on

The beauty of our Organic Pumpkin Pie Spice Seasoning is that it’s so versatile. It has all of the warm spices that invoke the holiday season, so it goes well with anything sweet and hearty. In this sample recipe, we used butternut squash because that’s what’s in season, but it can be substituted with any squash, pumpkin, sweet potatoes, carrots, persimmons, even zucchinis! For the best results, first roast your vegetables until soft and sweet, then use the mash for this recipe.   Autumn Vegetable Muffins 8 oz flour 4 oz sugar 2 tsp baking powder 1 tsp salt 1 tsp Organic Pumpkin...

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Pumpkin Panna Cotta

Posted by ila nguyen on

  This simple dessert is a perfect end to a big meal - flavorful yet light, and beautiful on a plate! It’s like pumpkin pie, but without the extra work to make pie crust (so it’s gluten-free!).If pumpkin is not your thing, the puree can be substituted with pureed sweet potatoes or butternut squash.   PUMPKIN PANNA COTTA 1 1/2 cups milk 1 cup heavy cream 1 cup pureed pumpkin 1/2 cup sugar 1 envelope unflavored gelatin 1 tsp Organic Pumpkin Pie Spice Seasoning Garnish: Spiced Syrup, Chopped Nuts, Marshmallows In a large bowl, combine ½ cup...

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