Chermoula is a tart, herb-rich sauce often referred to as Middle Eastern chimichurri. Traditionally served alongside meat and seafood, we love this sauce for so many reasons. The Saffron blooms and perfumes while the lemon and herbs brighten things up. A must for grilled steaks. We love it on flatbread with goat cheese. Yummy on...
Rice is s staple for many cultures, and crispy rice cakes, using leftover rice, range from Korean nurunji, Middle eastern hkaka and Italian arancini. We took pointers from them all and created this vegan version studded with zucchini and herbs, topped with crispy mushrooms and shallots. We love it as an appetizer or small plate,...
Rich and creamy. Tangy and briny. All words that describe emulsified, egg-based Caesar dressing. So, what’s a vegan to do? Easy. Raw cashews prove themselves in this dressing along with garlic, capers and miso. This dressing delivers the perfect salty punch and big-time balance. And, all that umami? Straight Up Nooch does the trick. Both...
Cashew cream is an essential part of the vegan lifestyle. Soaked cashews blitz up velvety smooth when blended, and they’re a blank canvas for flavors. For a dessert sauce, turn to our Maple Vanilla Cashew Cream – a must for fruit parfaits and drizzling over cakes and cookies. How do you use the savory version?...
This nibble falls into the “perfect bite” category. Crispy potatoes. Smoky salmon. Cold sour cream. A pop of heat. This fun app does it all. Our Spud Spice is the perfect addition to sour cream, greek yogurt or creme fraiche and is at home on any spud. Baked potatoes, mashed potatoes or an air fryer...
Sofrito is a combo of aromatic ingredients is found in Mediterranean, Latin American, Spanish, Italian and Portuguese cooking. While there are versions of Sofrito that are ground aromatics, blitzed in a blender, most often Sofrito is cooked. Hop over to our blog to learn all about Sofrito, Mirepoix, Trinity and more aromatic mixtures. For this...
This recipe from Bon Appetit caught our eye because of…well, everything. Cashews whip up into a luxurious sauce that is the perfect blank canvas for big flavors from sambal oelek and soy sauce. Broccolini gets a dunk in our Harissa Extra Virgin Olive Oil then it’s roasted – blistered (don’t you just love that word?)...
What’s better than a creamy, boozy dessert drink. A creamy, boozy dessert milkshake. We love the combination of Brandy and chocolate on a backdrop of rich vanilla ice cream. A blitz in the Smeg Blender and a few scrapes of Nutmeg – the prefect holiday finishing touch. Vintage cocktails are always a fun exploration. We’ve...
Looking back on vintage recipes will always lead you to fondue. With the dinner party back in vogue and singles ready to mingle, fondue is on the menu. Up your hosting game with the Swissmar Fondue Pot and this recipe. We added our French Mustard & Herb Blend to the classic Swiss cheese and wine...
Vintage cocktails are always a fun exploration. We’ve reinvented the Gimlet, The French Horse and even a Moscow Mule. We loved the idea of a ginger-rich gin sip and noted that the classic cocktail called for ginger syrup. Enter our Gingerbread Cookie Tea. We used the steeped tea to create a big batch of cocktail...