Spiced Butternut Squash with Nigella & Pumpkin Seeds

Spiced Butternut Squash with Nigella and Pumpkin Seeds

Ingredients:

• 1 Large butternut squash

• 1½ Tbs butter or ghee

• 1 Tbs Olive oil

• 1 Large red onion, thinly sliced

• 3½ Tbs Pumpkin seeds

• 1¼ tsp Nigella seeds

• ½ tsp ground cinnamon

• 2 tsp Teeny Tiny Spice blend of choice (See suggestions below)

• 1 C Broth (vegetable or chicken)

• 1 tsp Salt

• Optional: 1 Tbs honey

Suggested Teeny Tiny Spice blends: Afghani Spice, British Curry, Vindaloo

Instructions:

1. Preheat oven to 425ªF.

2. Peel the skin of the squash, slice it lengthwise and de-seed. Cut the squash into 1¼” chunks.

3. Sauté the onion slices in the butter and oil on medium heat until soft, 8-10 minutes. Add in the squash chunks and cook for another 10 minutes.

4. Add in the pumpkin seeds, 1 tsp of the nigella seeds, the cinnamon, Teeny Tiny Spices, salt, and toss until well coated.

5. Spoon the squash mixture onto a baking sheet that is just big enough to fit all of the squash mixture in a single layer.

6. Pour the broth evenly over the squash. Roast for about 30 minutes or until squash is cooked through.

7. Remove from oven and let sit for 10 to 15 minutes before serving. Just before serving, sprinkle on the reserved ¼ tsp nigella seeds.

Chickpea Flour Pancakes with onion and Roasted Tomatoes

Chickpea Flour Pancakes with Onion and Roasted Tomatoes

Ingredients:

• 2 C Cherry tomatoes, cut in half

• 2 Large Onions, thinly sliced

• ½ C Olive oil

• 2 Tbs Fresh thyme leaves

• ½ tsp white balsamic vinegar

• 2 tsp Teeny Tiny Spice Company Za’atar

• 1 ¾ C Chickpea flour

• 2 C Water

• 2 Egg whites

• Salt and pepper to taste

Instructions:

1. Preheat the oven to 275°F

2. Toss the tomato halves in some olive oil, salt and pepper and lay on a baking sheet face up. Roast for 25 minutes.

3. While tomatoes are roasting, sauté the sliced onions, Za’atar and thyme leaves in 4 Tbs olive oil and add a good sprinkling of slat and pepper. Cook until the onions are soft and golden brown, about 25 minutes.

4. Remove from the heat and stir in the ½ tsp white balsamic vinegar.

5. Combine the chickpea flour, water, 1 1/2 Tbs olive oil and another sprinkling of salt and pepper and whisk until you have a smooth batter. Whisk the egg whites to soft peaks and fold them into the batter.

6. Heat the oven to 325°F. Place parchment paper on two baking sheets and brush each one with a light coating of olive oil.

7. Take a small frying pan (I used a small cast iron skillet) and heat it for a minute or two on high heat. Reduce the heat to medium high and then add just enough olive oil to thinly coat the bottom of the pan. Pour in enough batter to make a pancake. Cook for about two minutes until you see bubbles forming on the top, then gently ease a spatula under the pancake and flip. Cook for 1 more minute and place on the prepared baking sheet. Repeat until all of the pancakes are made.

8. Slide the baking sheets with the pancakes into the oven and bake for 5 minutes.  Remove from oven, spread the onions over each pancake and top generously with the tomatoes. Serve immediately.  

Mixed Greens with Persian Lemon Yogurt Dressing

Mixed Greens with Persian Lemon Yogurt Dressing

Ingredients:

For the salad:

·      Mixed baby greens

·      Red onion, sliced

·      A handful of fresh cranberries, thinly sliced

·      Sliced or crumbled chèvre

·      Optional: Candied nuts

For the dressing:

• ¼ C Greek yogurt

• 1 Tbs freshly squeezed Meyer lemon

• 3 Tbs Olive oil (or more to thin)

• ½ tsp raw honey

• ½ tsp Teeny Tiny Spice Company Persian Adwiya

• ½ tsp salt

Instructions:

1. In a bowl, assemble your salad.

2. Combine all dressing ingredients. Adjust the oil amount to desired consistency.

3. Drizzle dressing over salad and enjoy.

Dairy Free Creamy Broccoli Soup

Dairy Free Creamy Broccoli Soup

Ingredients:

• 1 Crown of broccoli

• 1 Head cauliflower

• 3 C Chicken broth

• 1 Tbsp Teeny Tiny Spice Company Shepherd Herb Mix or blend of choice

• 1 Tbs Olive oil plus more for roasting

• Salt and pepper to taste

• Granulated or powdered garlic (to taste, optional)

Instructions:

1. Begin by roasting the cauliflower and broccoli, chopped, with a little bit of oil for 30-40 minutes at 425℉.

2. Add about three cups of the roasted cauliflower, a handful of the broccoli, 1 Tbs oil and the garlic and spice to a blender. Set the remaining broccoli and cauliflower aside. Pour in 2 cups of the chicken broth and blend until creamy.

3. Pour the soup into a pot and add in the broccoli and cauliflower that you had set aside.

4. Blend the remaining cup of broth in the blender to get any remaining soup that is left on the sides. Pour this broth into the pot to thin the thick mixture.

5. Add salt and pepper to taste.

6. Serve warm with croutons, bacon bits, or your favorite soup topping for some crunch. 

Curried Pumpkin Soup

 

Curried Pumpkin Soup

Ingredients:

• 1 Pumpkin (Sugar pumpkin or small baking pumpkin. You could also use a butternut squash)

• 1/2 or 1 Whole sweet apple (Use a green apple for a less sweet and tart soup)

• Half an onion (Yellow or white)

• 2 C broth

• 1/4 Cup full fat coconut milk

• 2 Cloves garlic, minced

• 1 Tbs cooking fat/oil

• 1 tsp salt

• 1 Tbsp Teeny Tiny Spice Company Massaman Curry

 Instructions:

1. Slice off the ends of the pumpkin, slice in half, scoop out the seeds, and bake with skin on until softened at 450℉. 

2. Carefully remove the skin.

3. Add flesh to your blender.

4. Heat oil in a large skillet then toss in garlic. Once aromatic, toss in apples, salt, and Massaman Curry. 

5. Cook until onions are softened then transfer everything to the blender. 

6. Deglaze the pan with a bit of the broth and pour contents into the blender.

7. Add broth and coconut milk to the blender.

8. Blend ingredients until creamy and thoroughly combined. Adjust spice and salt as needed. 

9. Heat to serve. 

Cool Cucumber Soup

Cool Cucumber Soup

 Ingredients:

• 6 Medium to large cucumbers, chopped

• ¼ C Cold water

• 2 Tbs White balsamic or red wine vinegar

• 1 Small onion, chopped

• 1 Garlic clove, chopped

• 2 Tbs Chopped fresh basil

• 1/4 C olive oil

• 1 tsp Raw honey

• 1 tsp Tiny Spice Company Shepherd Herb Mix

• S & P to taste

Instructions:

1. In a blender, blend ½ the cucumbers with all of the water until smooth.

2. Add remaining cucumber, onion, garlic, basil, honey, vinegar, Shepherd Herb Mix, and blend until smooth.

3. With blender on, slowly add the oil and blend until creamy.

4. Add salt and pepper to taste.

5. Chill for a few hours before serving.

Baby Eggplants with Spiced Chickpeas

Baby Eggplants with Spiced Chickpeas

Ingredients:

• 2 Baby eggplants

• 1 Can chickpeas

• 2 Tbs Tahini (sesame seed butter)

• Fresh herbs (parsley works well here!)

• 1-2 tsp Sesame seeds (optional)

• 2 tsp Teeny Tiny Spice Ras El Hanout or Harissa

• Salt

Instructions:

1. Rinse and drain liquid from chickpeas and let sit on a towel for about 30-60 minutes. Pat dry.

2. Heat oven to 400℉. Toss chickpeas in a little oil, spice, and salt, then bake for about 30-45 minutes until crispy. 

3. Meanwhile, heat the grill and cover eggplant with a little oil and salt. Place directly on the grill, puncturing with a few holes and grill for about 20 minutes, flipping regularly. If you don't want to use a grill, you can roast them until softened.

4. Take a moment and bring a dry skillet to medium heat. Toss in the sesame seeds and slightly brown them.

5. When eggplant is tender, remove from the grill, slice open like a baked potato, fill each with half the chickpeas, a pinch of salt, then tahini, and top with the toasted sesame seeds and remaining chickpeas. 

Hot Honey Harissa Glazed Carrots

Hot Honey Harissa Glazed Carrots

Ingredients:

• 1 lb Carrots

• 1 Large Onion

• 1 Tbs Teeny Tiny Spice Company Harissa

• 1-2 Tbs Olive oil

• 2 Tbs Honey

• Pinch of salt

Instructions:

1. Preheat oven to 400℉. 

2. Begin by washing carrots. Chop them in half lengthwise, then cut those pieces in half horizontally, making carrot "sticks"

3. Chop the ends of the onion off, then cut in half horizontally. Cut those pieces into half, horizontally. Then peel. Remove the onion in layers, and place over carrots on a greased baking sheet. 

4. Coat the carrots and onion with olive oil, 1 Tbs Harissa, and a pinch of salt.

5. Bake for 30 minutes, flipping halfway.

6. Drizzle with honey, bake for 5 more minutes, then serve. 

Lentil Meatballs

Lentil Meatballs 

Makes 20 balls

Ingredients:

• 1 Cup dry lentils

• 3 oz (handful) Carrots

• 1/4 of a large onion

• 6 oz Cauliflower (two handfuls)

• 1 Egg

• 4-5 Cloves of garlic

• 2 Tbsp Cooking fat or oil

• 1-2 Tbsp Flour (Cassava flour for gluten free)

• 1-2 Tbsp Teeny Tiny Spice Vadavan Curry

• 1-2 tsp salt

 Instructions:

1. Bring lentils to a boil with about 4 cups of water. Let simmer for about 30 minutes until softened.
2. Meanwhile, add carrot, onion, garlic, and cauliflower to a food processor (in batches if necessary) and pulse to a small rice texture.
3. Sauté the veggie and garlic blend on the stove top until softened. 
4. Add to a large bowl and set aside.
5. Preheat oven to 350℉. 
6. When lentils are mostly softened, drain, and add to a food processor, pulsing a few times to chop. You don't want a smooth puree here; it should still be slightly chunky.
7. Add to the veggie mix, crack an egg and the spices into the bowl, and mix well. 
8. Add flour slowly and stir. 
9. Scoop with a tablespoon into the palm of your hand and toss back and forth from palm to palm to form a compact ball. Add more flour if too moist, or another egg or liquid if too dry. 
10. You can add these to a greased baking sheet or into a hot skillet with oil/fat and cook for a few moments to brown before baking. 
11. Bake at 350℉ for 20-30 minutes, let cool slightly, then serve. 

Baked Butternut Squash Bowl with Cauliflower Mash and Red Pepper Pesto

Baked Butternut Squash Bowl with Cauliflower Mash and Red Pepper Pesto

Ingredients:

• 1 Butternut squash end (the round bulb part, peeled and de-seeded)

• Olive oil

• Teeny Tiny Spice of choice

• 1 Red pepper

• Small piece of parmesan cheese

• Handful of pecans or walnuts

• 1/2 Head of cauliflower

• Broth

• Ghee

Teeny Tiny Spice blend suggestions: British Curry, West African Curry, Ras el Hanout, Vindaloo

Directions:

1. Bake the squash bulb covered in oil and spice at 350℉ for 30 minutes, flip, then cook another 30 at 400℉.

2. Meanwhile, cook a red pepper in the oven to cook for an hour, flipping every 15 minutes.

3. While the squash is roasting, boil cauliflower until soft enough to cut with a fork. Remove from heat, cool a bit and purée with broth, ghee, and more spice to create a cauliflower mash.

4. When the squash is done, fill with the mash, grate some cheese over the top, then baked it until the cheese is melted and bubbling.

5. While melting the cheese, take the pepper purée it with some olive oil, salt, a little cheese, and some raw pecans to create the pesto topping.

6. Top and serve.

Fall Vegetable Salad

Fall Vegetable Salad

Ingredients:

• 1 lb Butternut squash, chopped, peeled

• 1 lb Brussels sprouts, chopped

• 1 Leek, sliced

• 2 Cups of spinach

• 1 Apple, diced

• 2 Tbsp Olive oil +more for roasting

• 2 Tbsp Balsamic vinegar

• 1 Tbsp Maple syrup

• 1 Tbsp Teeny Tiny Spice Perfection Spice or spice blend of choice

• 1/4 Cup Dried cranberries

• 2-4 Tbsp Chopped nuts

• 3-4 Slices of bacon (we love US Wellness Meats)

• Optional: fresh rosemary

 Instructions:

1. Preheat oven to 450℉.

2. Coat chopped brussels sprouts, squash, and leeks in oil and spice, and roast until crispy and softened.

3. Fry bacon in a skillet while veggies are cooking. Sprinkle a little Perfection Spice Rub on the bacon. 

3. Remove and add to a large bowl with spinach and chopped apples.

4. In a small food processor, combine balsamic vinegar, olive oil, maple syrup, and some fresh rosemary to make the dressing.

5. Toss dressing over salad, then top with bacon, cranberries, and nuts. 

Eggplant Rollups with Cashew Cheese, Tomato and Basil

Eggplant Rollups with Cashew Cheese, Tomato and Basil

Ingredients:

• 1 Large Eggplant, sliced lengthwise, about 6 pieces

• 1/2 Large tomato, sliced

• 8-10 Leaves fresh basil

• 1/2 C Cashews

• 1 Tbs Nutritional yeast (optional)

• 2 tsp Teeny Tiny Spice Shepherd Herb Mix

• salt

 Instructions:

1. Add cashews to a glass, cover with water, and soak for one hour.

2. While cashews are soaking, preheat oven to 450℉. Coat the strips of eggplant with olive oil and sprinkle with salt and spices.

3. Bake on a sheet of parchment paper, a very well greased pan, or Silpat baking mat for 20 mintues. Flip, then cook an additional 15-20 minutes, watching to ensure that they do not overcook. 

4. Remove from oven and let cool.

5. Strain cashews from the water and add to a food processor. Add 1-2 Tbs water, a little at a time, nutritional yeast and a pinch of salt. Blend to form a chunky "cheese.”

6. Spread the cheese on the eggplant strips, top with basil and tomato, then roll and stick a toothpick through to hold together. Serve.

Cabbage Fritters

Cabbage Fritters

Ingredients:

• 2 Large handfuls of shredded cabbage (or cole slaw mix)

• 2 Eggs

• 2 Tbs flour (I used gluten free cassava flour, but any white flour or white flour sub will work)

• Sprinkle of salt

• 1 tsp Teeny Tiny Spice Blend of Choice (Suggestions below)

• Oil for frying

Suggested Teeny Tiny Spice blends: Montréal Seasoning, Shepherd Herb Mix or Za’atar

 Instructions:

1. Combine slaw, eggs, spice, salt and a drizzle of oil in a bowl. Mix well until everything is evenly coated.

2. Stir in 2 tablespoons of flour. It should create a bit of a paste on the cabbage mix.

3. Heat about a centimeter of oil, deep enough to lightly fry, in a large skillet. 

4. Pick up a small handful, about 1-2 Tbs of the cabbage mix and press into a patty, then carefully drop it in the hot oil, fry over medium for about a minute, then flip.   

5. Continue to cook on each side, until browned and beginning to crisp.

6. Remove carefully and serve hot!  

Apple Potato Hash, 2 Ways

Apple Potato Hash, 2 Ways

Serves 4

Ingredients:

• 1 Sweet potato

• 1 Yam

• 1 Small apple

• 1/2 Medium yellow onion

• 1 Tbs Ghee, butter or olive oil

• 1 Tbs Teeny Tiny Spice (Szechuan Spice or Shepherd Herb Mix)

• Optional: Honey and/or chopped pecans

 Instructions:

1. Chop potato and yam, put them in a pot of water and bring to a boil.

2. Meanwhile, dice onion and apple and fry over medium heat in 1 tablespoon of ghee, butter, or oil.

3. When potato and yams are beginning to soften, drain and add to the pan with apple and onion.

4. For a mild, herb mix, add 1 tablespoon of our Shepherd Herb Mix and a few pinches of salt.

5. For a spicier, more exotic flavor, add 1 tablespoon of our Szechuan Spice. If desired, add in some chopped pecans and a drizzle of honey.

6. Let sizzle for a few minutes, flipping throughout, and serve when all ingredients are coated in spice and beginning to turn golden brown.

Glazed Spiced Winter Squash Salad

Glazed Spiced Winter Squash Salad

Serves 2

Ingredients:

• 1/2 Kabocha squash (Acorn squash will work too)

• 1 C Arugula

• 3 Tbs Pomegranate arils

• 2 Tbs Olive oil

• 1 Tbs Teeny Tiny Spice Shepherd Herb Mix

• 1 Tbs Teeny Tiny Spice blend that has some heat (Ethiopian Berberé, Harissa, Perfection Spice Rub) OR Garam Masala for a hint of sweet flavor

• 1 Tbs Honey

• 2 Tbs Balsamic vinegar

 Instructions:

1. Slice the squash in half, scoop out the center, then slice into 4-6 equal slices, like a crescent.

2. Coat with olive oil, salt, and sprinkle with spices.

3. Bake at 350℉ for 15 minutes, turn up the heat, flip and cook for an additional 15 minutes. 

4. Once squash is cooked, heat a little oil or ghee on a large skillet and place a few pieces of squash into the frying pan. 

5. Drizzle the squash with honey, then flip to reduce the honey and glaze the squash. Here you can add a spicy blend like Ethiopian Berberé, Harissa, or Perfection Spice Rub for a little heat. I used Garam Masala for a savory sweet taste.

6. After each side is coated, plate squash and sprinkle with arugula.

7. In the pan where you fried the squash, add a couple tablespoons of balsamic vinegar (I used a great blackberry ginger flavored one) and let reduce over med-low heat until a little thick. 

8. Drizzle over the squash and arugula, and finally, top with pomegranate arils. 

9. Enjoy!

Quinoa Stuffing

Quinoa Stuffing

Serves 4-6

Ingredients:

• 1/2 C Dried quinoa

• 1 C Broth

• 1/2 Onion, diced

• 1 Small sweet potato

• 4 Small celery stalks

• 1 Tbs Teeny Tiny Spice Shepherd Herb Mix

• 1 Tbs Fresh rosemary and sage, chopped (optional)

• Raisins (optional)

 Instructions:

1. Combine quinoa and broth in a small saucepan and bring to a boil. Turn heat all the way down, cover, and cook for about 15-30 minutes, until liquid is gone and quinoa is fluffy.

2. Meanwhile, dice sweet potato and boil until slightly soft. Drain water, add oil or ghee to the pan and sauté. Toss in onion and celery and cook until browned and soft. Add 1/2 Tbs of Shepherd Herb Mix, 1 Tbs of fresh sage and rosemary while cooking.

3. When quinoa is finished stir in the second half Tbs of Shepherd Herb Mix, combine with sautéed veggies in a large bowl and serve!

4. Sprinkle with raisins to finish if desired. 

Cool as a Cucumber Salad

Cool as a Cucumber Salad

Ingredients:

• 1-2 Medium cucumbers

• 1 Medium vine tomato

• 1/4 C Slivered red onion

• 1 tsp Olive oil

• 2 Tbs Vinegar (white or apple cider)

• 2 tsp Teeny Tiny Spice Company Za'atar

 Instructions:

1. Chop all veggies, making sure to thinly slice the onion.

2. Add all chopped veggies to a large bowl, pour in olive oil, vinegar and mix well, coating all veggies.

3. Sprinkle in Za'atar and mix.

4. Keep in the fridge until ready to serve. The longer this salad sits, the more it will absorb the vinegar and flavor.

Curried Sweet Potato Salad

Curried Sweet Potato Salad

Ingredients:

• 2 Diced Sweet potatoes

• 1/2 of a Diced butternut squash

• 1 Roasted red pepper (from a jar is fine!)

• 1/2 Chopped onion

• 1-2 Tbs Mayo

• 1 Tbs Teeny Tiny Spice British Curry (or spice of choice!)

• Salt and pepper to taste

 Instructions:

1. Start by chopping squash and sweet potato into cubes and put in a large pot to boil until soft, then drain and let cool.

2. While squash and potato are boiling, sauté onion in some olive oil or ghee until translucent.

3. When all components are cooled and ready, add them all to a large bowl and top with a dollop of mayo.

4. Add 1 Tbs of spice, salt and pepper to taste and mix well.

5. Refrigerate until cool, then enjoy! 

Sweet and Savory Adwiya Carrot Salad

Sweet and Savory Adwiya Carrot Salad

Ingredients:

• 1/3 C Cooked rice.

• 1 1/2 C Shredded carrot

• 1 Tbs Honey

• 1/2 Orange

• 1/8 - 1/4 C Raisins

• 1/8 - 1/4 C Pistachios (depending on preference)

• 3 teaspoons Teeny Tiny Spice Company Persian Adwiya

Instructions:

1. Cook rice and add to a large bowl with softened carrots.

2. Sprinkle with 2 teaspoons Persian Adwiya.

3. Squeeze the orange over the mix until no more juice can be squeezed.

4. Drizzle on a tablespoon of honey. Then mix well.

5. Sprinkle in raisins and mix again. Sprinkle final teaspoon of Adwiya.

6. Refrigerate until cool. Sprinkle with pistachios before serving.

Israeli Couscous Salad

Israeli Couscous Salad

This dish can be served warm or cold. The mint, lavender and lemon peel in the Shepherd Herb Mix add a wonderfully bright freshness to the couscous. Israeli couscous, also called “Pearled Couscous,” is larger and cooks more like pasta than traditional couscous.

  Ingredients:

• 2 Celery stalks, small dice

• 2 Carrots, small dice

• 1/2 Red pepper, small dice

• 1 Scallion, fine rings

• 1/4 C Cucumber, small dice

• 1/2 Lemon

• 2 Tbsp Olive oil

• 2 Tbsp Teeny Tiny Spice Comoany Shepherd Herb Mix

• 1 C Israeli couscous

• 1 1/4 C Water

• Salt to taste

Instructions:

1. Heat 1 Tbs olive oil in small pan.

2. Add couscous and toast, stirring occasionally, for several minutes until couscous starts to brown.

3. Add Shepherd Herb Mix and water. Stir, cover and bring to a boil. Turn heat down to low and simmer until couscous is tender and liquid is absorbed, about 10 minutes.

4. If you are serving it hot, mix in the veggies, oil, lemon juice and salt to taste and serve immediately.

5. If serving as a cold dish, allow the couscous to cool prior to adding the remaining ingredients so that the veggies remain crisp and fresh.

Serve and enjoy!