We love a lentil, but feel free to swap in your favorite legume here - chickpeas or black beans both pair beautifully with sweet potatoes, kale and tangy tahini dressing!
Squash is roasted with chai tea leaves (!) and stuffed with a flavorful bulgar wheat filling. The bulgar is flavorful on it’s own. Make extra for leftover lunching!
This easy garlic spaghetti brings on the flavor and comes together in minutes! Fresh garlic and chili flakes are toasted in olive oil, and serve as the sauce for perfectly cooked al dente spaghetti.
This one-pot chickpea stew is flavored with harissa paste, paprika, fresh cilantro and preserved lemon. Serve with a dollop of dairy-free yogurt, rice or your favorite flatbread.
Umami is the Japanese concept of a “pleasant savory taste” which spreads across the mouth, enveloping the whole of the palate. Umami is a subtle sensory experience, which harmonizes the four basic tastes, and complements the unique deliciousness of all flavors. The traditional Japanese Dashi broth is made with dried seaweeds, mushrooms and bonito. This blend is highly concentrated flavor and creates an amazing base of finish to any broths, stocks, soups and sauces of any kind.
RAPTURE is a raw balsamic vinegar that is double fermented with California zinfandel grapes and ripe Triple Crown blackberries. RAPTURE is lovingly crafted on a nutrient-dense, family-run farm in California’s Central Coast. Add a splash to tomato sauces, soups and stews at the end of cooking.
