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2 large or 4 small portions
Ingredients:
1-2 C Chopped cucumber
1 Thick slice of red or sweet yellow onion
1 Small-medium vine tomato
1/2 Can tomato sauce (no sugar added!)
1 tsp Salt
Instructions:
1. Combine all ingredients in a large blender or food processor.
2. Blend well, until smooth.
3. Garnish with cucumber, cilantro, avocado or your favorite soup topping.
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)
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.
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!
Ingredients:
1 Lb Dried great northern, navy or black beans
8 C Water
3 Tbs Extra virgin olive oil, divided
3 Cloves garlic; 1 smashed, 2 chopped
1 Lg Onion, chopped
1 Lg Carrot, chopped
1 Lg Celery stalk, chopped
4 C Chicken or vegetable broth
¼ C Cream
1 tsp Salt (or to taste)
Chopped red pepper and chopped scallion
Instructions:
1. Place beans in a large stock pot. Add enough water to cover beans by about 4 inches and soak overnight.
2. Drain and rinse beans and return to pot. Add 8 C water, 1 Tbs oil, smashed garlic and Tolucan Chorizo spice. Bring to boil, turn heat to low and simmer, covered, for 1 ½ hours or until tender.
3. Drain beans and reserve cooking liquid. In a large pot, sauté onion, carrots and celery in 2 Tbs oil until tender, about 10 min.
4. Add chopped garlic and sauté another 2 minutes.
5. Add in beans, reserved cooking liquid and broth. Bring to a boil, reduce and simmer on low heat for another 25 minutes.
6. Cool soup 10 minutes; Scoop out 1 ½ C bean mixture and set aside.
7. In small batches, purée soup in a blender until smooth.
8. Return purée to pot, add beans back in along with cream and salt to taste.
9. Serve with chopped red pepper and scallion as garnish.
Ingredients:
10 oz Chopped chicken breast, raw
28 oz (Large can) Diced tomato
2 C Broth
7 oz Chopped bell/sweet peppers
4 oz Chopped onion
1 Medium sweet potato, chopped
1/2 C Black beans
Salt, to taste
Cilantro, avocado, and scallions to garnish
Instructions:
1. Once vegetables and chicken have all been chopped, add to crock pot and cover with broth, filling until broth barely covers the top of your ingredients.
2. Add in Yucatecan Recado Rojo and stir well. Slightly push ingredients under broth to cook thoroughly.
3. Cook on low for about 7 hours or until all ingredients are cooked through, stirring every couple of hours.
4. Top soup with avocado, cilantro, scallions, cheese or sour cream.
Serves 2
Ingredients:
3 C Chicken broth
2 tsp Teeny Tiny Spice Company Szechuan Spice
1 C Carrots
1 Egg
Instructions:
1. Place 3 cups of broth into a pan and allow to boil.
2. Chop carrots (about a cup) and add to broth.
3. Add 2 tsp Szechuan Spice and stir well.
4. After carrots are slightly soft and broth is boiling, stir in one whisked egg and let cook for about 2 minutes.
5. Serve, top with scallions and add other toppings of choice, like chicken, etc.
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.
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
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!
Ingredients:
2 lbs Chopped butternut squash
2 C Broth
2 C Water
2/3 C Coconut milk
1-2 Tbs Teeny Riny Spice Company Tandoori Masala
Instructions:
1. In a large covered pot, bring 2 cups of broth and squash to a boil. Boil until squash is very soft.
2. Pour into a blender and mix well, or use an immersion blender to purée.
3. Slowly add in coconut milk and water to make soup thinner and creamier.
4. Add 2 tablespoons of our Tandoori Masala and stir to mix well.
5. Top with a sprinkle of Tandoori, or your favorite nuts, seeds, or even a few dried fruits.
Enjoy!
Ingredients:
6 Red potatoes, medium
½ Red pepper, small dice
½ C Green peas
1 Scallion, small rings
3-5 Tbs Mayonnaise
1-2 Tbs Teeny Tiny Spice blend of choice (Suggestions below)
Suggested Teeny Tiny Spice blends: British Curry, Tandoori Masala, Vindaloo
Instructions:
1. Boil the potatoes until they are easily pierced with a knife, about 20 minutes.
2. Remove the potatoes from the pot and cool under running cold water. Place them in the fridge to cool completely.
3. When cool, peel the skins from the potatoes (they should come off pretty easily), and then cut into ½” chunks.
4. Gently toss the potato, red pepper, peas, scallion, mayonnaise, and spice until well combined.
5. Serve.
Ingredients:
10 oz Frozen corn
Juice of 1 lime
1 Tbs Fresh squeezed orange juice
1 Small red onion, diced
2 Tbs Olive oil
3 Tbs Teeny Tiny Spice blend of choice (Suggestions below)
1 tsp Orange zest
2 Tbs chopped fresh cilantro
Salt To taste
Suggested Teeny Tiny Spice blends: Shepherd Herb Mix, Za’atar, Yucatecan Recado Rojo
Instructions
Toss all ingredients together in a bowl and let sit for a few hours before serving in order to let the flavors meld. It’s that simple.
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Ingredients
1 Lg Sweet potato, peeled and diced
1 Tbsp Olive oil
15 oz Can black beans, rinsed and drained
5 oz Sweet corn, frozen
1 Sm Red onion, fine dice
1 Tbsp Lemon juice
1 Tbsp Olive oil (optional)
Salt to taste
Instructions
1. Toss the sweet potato with olive oil and Berberé.
2. Spread in a baking dish and bake at 425º until tender, about 35 minutes, stirring occasionally.
3. Remove from the oven and allow to cool.
4. In a bowl, combine the spiced sweet potato and remaining ingredients.
5. Serve immediately or chilled.
Ingredients
2 Eggplants, cut in half lengthwise
4 Garlic cloves, peeled
1 Carrot, chopped
1 Onion, chopped
6 Tbs Olive oil
1-2 Tbs Teeny Tiny Spice Co. blend of choice (Suggestions below)
16 oz. Chickpeas, drained, liquid preserved
Salt to taste
Suggested Teeny Tiny Spice blends: Ethiopian Berberé, West African Curry, Ras el Hanout
Instructions
1. In a roasting pan, toss the eggplant and garlic in 2 Tbs of olive oil.
2. Roast the eggplant and garlic in a 325℉ oven for 40-60 minutes until the vegetables are soft and cooked through.
3. Scoop the cooked flesh of the eggplant from its skin and place it into a blender along with the garlic.
4. Sauté the onion and carrot in 2 Tbs olive oil until tender.
5. Add spice blend to the sauté pan with the onion and carrot and cook for 1 minute.
6. Add the sautéd vegetables and spice to the blender along with 2 Tbs of olive oil, the chickpeas and 1/4 C of the reserved liquid.
7. Purée until smooth, adding more of the reserved liquid as needed to produce a smooth and creamy dip.
8. Season with salt and additional spice to taste.
9. Serve with sliced baguette, crackers or vegetables.
Ingredients
1 C Nut butter
2 Tbs Fresh ginger, Chopped
1/2 C Water, to thin
1/4 C Grade B maple syrup
3 Tbs Tamari or coconut aminos
4 tsp Sesame oil
3 tsp Honey
4 Tbs Lemon juice
2-3 Garlic cloves
Instructions
1. Blend all of the ingredients in a blender until smooth.
2. Enjoy!
We created this gravy with the holidays in mind, but of course, it is fabulous anytime. Rich, thick, and spicy, this gravy can also be a dish all by itself.
Ingredients:
8 oz Mushrooms, thinly sliced
3 Tbs Butter
2 Tbs Flour
1 C Red wine
1 C Milk
1-2 Tbsp Teeny Tiny Spice Company Vindaloo
Instructions:
1. Brown the mushrooms in a hot pan with 1 Tbs of the butter.
2. When almost finished, add the Vindaloo and cook for 1 to 2 minutes.
3. Empty mushrooms into a bowl and set aside.
4. Lower the heat of the pan.
5. Add the remaining butter and allow to melt.
6. Mix the flour into the butter and stir until it becomes light brown (i.e. make a roux).
7. Whisk in the red wine until lump-free.
8. Whisk in the milk.
9. Bring to a gentle simmer.
10. Stir in the mushrooms, allow them to come back up to heat, and then serve.
11. More or less liquid can be used to change the consistency of the gravy to suit your preference.
This chutney is densely packed with flavor. It is fantastic with a bit of cheese, accompanying a chop, steak or fowl, and even as part of an exotic “PB & Chutney” sandwich.
Ingredients:
¼ C Brown sugar
½ C Red wine vinegar
½ C Red wine
½ Small onion, finely diced
2 tsp Ginger, finely chopped
½ tsp Salt
Zest of ¼ of a Lemon
8 oz. Fresh or dried figs , stems removed and cut into eighths
Instructions:
1. In a sauce pan, combine all of the ingredients except the figs.
2. Bring to a boil and then reduce to a simmer.
3. Simmer until the liquid is reduced by 2/3, about 15 minutes.
4. Stir in the figs and continue simmering until the figs are soft and slightly broken down and chutney is thick, about 15 more minutes.
5. Allow to cool.
Enjoy!
Ingredients:
2 Tbs Olive oil
1 Tbs Sesame tahini
1 tsp Raw honey
1 Clove garlic, crushed
Juice of 1/2 small lemon
Salt & pepper to taste
Water to thin if necessary
Instructions:
Mix all ingredients well and use as a salad dressing, as a dip for carrots or as a dressing for a veggie wrap.
Ingredients:
1 1/2 lbs Peeled, diced sweet potato or white potato
1 lb Green beans, cut in half or in thirds (about an inch long after cutting)
1/2 Large red onion
4 tsp Coconut oil melted, divided in half
Salt, garlic powder optional
Fresh mint
Optional: blue cheese crumbles or feta
Instructions:
1. Preheat oven to 400℉.
2. Chop potato, coat with 2 tsp coconut oil, sprinkle with salt, garlic, and 1 1/2 tsp Ethiopian Berberé.
3. Bake for about 20 minutes, flipping halfway through. Allow to cool, then place in a large bowl.
4. Turn oven down to 350℉, coat beans with remaining coconut oil, Berberé, garlic and salt, and bake for 20 minutes, flipping halfway through. Let cool slightly then add to bowl with potato.
5. While your veggies are cooking, thinly slice half of a large red onion. Sauté until soft and add these to your bean and potato mix (leave raw if desired for a stronger onion flavor).
6. When ingredients have cooled, toss with a tiny bit of oil if desired, then sprinkle on finely chopped mint leaves. Mix in desired cheese and serve. Refrigerate leftovers as this is great cold.
Ingredients
2 Small cucumbers
Handful of fresh cilantro
2 Tbsp Apple cider vinegar
1 Tbsp Olive oil
Salt & pepper
2 tsp Yucatecan Recado Rojo or Oaxacan Adobo – add a pinch of WhoopAss for REALLY hot
1 tsp Honey
Instructions
1. Slice cucumber and place in food processor. Add green onion if desired.
2. Add cilantro, vinegar, oil, salt, pepper, honey, and Teeny Tiny Spice.
3. Blend until a thick, sauce/salsa consistency is achieved.
4. Serve atop your favorite salad, or grilled chicken breast with the same Teeny Tiny Spice you used in the salsa.
Ingredients:
16 oz Chickpeas, drained, liquid reserved
2 Garlic cloves
1 1/2 Tbs Tahini
2 Tbsp Olive Oil
1-2 Tbsp Teeny Tiny Spice Company Za’atar
3-5 Tbsp Lemon juice
1/2 tsp Salt
Instructions:
1. Add all of the ingredients to a blender, including 1/4 C of the reserved liquid from the chickpeas.
2. Purée until smooth, about 5 minutes, adding more of the reserved liquid as needed to create a smooth consistency.
3. Check the seasoning and add more salt or spice if desired.
4. Serve with sliced baguette, crackers or vegetables.
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