Recipes

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.

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.

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.

Pickled Asparagus

20 min

Spiced with aromatics like bay leaf, allspice, mace and coriander, our Pickling Spice is a convenient way to savor the abundance of asparagus season. Just add some pantry staples and the brine comes together quickly, and there's not even a need to haul out the large canning pot. Refrigerate and let the asparagus sit overnight and you'll have quick pickled asparagus to snack on the very next day. The spears are perfect for picnics, charcuterie boards, cocktail garnishes and more. Bookmark this handy recipe and pull it out to preserve radishes, garlic scapes, carrots, and cucumbers too!

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.

Galaxy Pops

While ice pops are a classic, summertime staple; these are simply out of this world. They naturally get their starry night color from Butterfly Pea Flowers. This recipe was inspired by our Butterfly Pea Flower Horchata. Horchata is a Mexican rice milk beverage that is traditionally flavored with cinnamon. We made these pops a little richer using sweetened condensed milk to add creaminess. Additionally, we took some of the rice pudding base and pureed butterfly pea flowers that have a slight green tea flavor. A galaxy-like effect was created by pouring the creamy white horchata mix on top of the beautiful, deep blue, butterfly base. These pops easily freeze in Dixie cups as a mold. For the green Martian pops, we used some basil and lime juice. Treat yourself to one of each! They're sure to be the star of your hot summer day.To make this a completely vegan/dairy-free recipe, substitute cream of coconut for the sweetened condensed milk in the horchata mix.

Tadka Carrot and Cauliflower Salad

Sometimes we crave something hearty and filling, yet light enough to be healthy. This flavorful salad is able to achieve both! Tadka is a South Asian technique, also known as tempering, that uses hot oil or ghee to extract the essential oils out of spices. The result is a rich, flavorful, and aromatic oil — perfect to use as a dressing. For ours we use a base of Brown Mustard Seed, Yellow Mustard Seed, Cumin Seed, Turmeric, India Red Chile Flake and Asafoetida. These spices get lightly sautéed in oil, then a squeeze of lime juice and salt is added. The sauce melds together to coat the salad beautifully. The crunch from the mustard seeds and the umami from the asafoetida really makes this recipe stand out. Making this salad is quick, easy, and the ingredients are completely versatile. Beets, Brussels sprouts, broccoli, kale — any shreddable veggie would be delicious in this salad!Asafoetida is a great spice to use, especially if following a low-FODMAP diet. The flavor is nearly identical to that of onion and garlic, but it actually comes from the dried giant fennel resin. There is truly no spice like it!

Parilla Piñarita

Happy Cinco de Mayo! Citrus and pineapple combine to quench your thirst in this classic cocktail. Charred pineapple adds extra flavor by fire with a smoky garnish. As if all that wasn't enough, we rimmed the glass with our Limón-Chile seasoning. Inspired by the classic Tajin spice, this irresistible seasoning adds a powerful spark of lime and chili to each sip. Make the Parilla Piñarita your summer grilling go-to, it's easy to shake one up when you fire the grill.

Limón-Chile Spiced Fruit

Our Limón-Chile seasoning deserved to be celebrated in its simplest form. With fruit! This seasoning goes great with summer flavors so taking advantage of fruit at its peak was a no brainer. This platter is full of color, flavors and texture. If you look closely at our Limón-Chile you’ll see the gradients of different shades of red peppers. It’s tart and salty making it a perfect compliment for sweet and juicy produce. We’re a long way from the streets of Mexico where you see venders pushing around fruit carts and showering the fruit with chiles and lime, but this platter is sure to add some spice to your fiesta.