The warm, elegant flavors of cardamom, saffron, and a hint of chile shine in this creamy gluten-free coconut pie.
Prep time: 25 min | Cook time: 25 min | Set time: 2 hrs | Serves: 1 pie
1¼ cup unsweetened shredded coconut
½ cup slivered almonds
¼ cup oats
2 Tbsp light brown sugar
1 each large egg white
2 cans (15 oz each) unsweetened coconut milk
1 Tbsp plus 2 tsp Kashmiri Saffron Curry Powder
4 each egg yolks
¼ cup cornstarch
¼ tsp kosher salt
½ cup plus 2 tsp maple syrup
3 Tbsp coconut oil
¼ cup coconut flakes
Preheat oven to 325F. Add coconut, almonds, oats and brown sugar to a food processor and process until a very fine crumb is achieved. Add egg white and pulse until a sticky dough is formed. Press dough into a 9 inch tart shell into bottom and up the sides. Press down flat and smooth. Bake for 20 to 25 minutes, let cool. At the same time, roast the coconut flakes just until golden brown. Keep aside.
In a large stainless bowl, mix egg yolks with cornstarch and ½ cup maple syrup. Whisk until smooth. In a separate bowl stir the remaining 2 tsp maple syrup with 2 tsp kashmir curry powder. Keep aside.
In a stainless pot, whisk coconut milk and remaining curry powder together. Bring to a simmer, stirring constantly. Remove from heat, let sit for 20 minutes to infuse flavor.
Strain the warm coconut milk mix into the egg yolk mixture, whisking immediately. Discard solids. Return the mix to the pot, and whisk over medium heat, stirring constantly until it is thick and bubbling, about 4 minutes. Remove from heat and quickly whisk in coconut oil. Pour into cooked crust, filling all the way. Drizzle the maple syrup curry mix over the top, and swirl decoratively with a toothpick. Cool to room temperature, then refrigerate for at least 2 hours to set. Sprinkle coconut flakes around the perimeter.
Chorizo Spice is a blend of hot chiles and paprika accented with savory garlic and an aromatic blend of other herbs and spices. Though it’s used to give chorizo sausage its signature red color and spicy flavor, it also makes a delicious addition to a wide range of foods, including these rich, creamy crab-stuffed mushrooms.
Prep time: 15 min | Cook time: 10 min | Serves: 24 mushrooms
24 each large cremona mushrooms
8 oz crab claw meat
8 oz cream cheese
2 Tbsp onion, chopped fine
2 tsp chopped galic
2 tsp vegetable oil
¾ cup Parmesan cheese
2 ½ Tbsp Chorizo Spice
½ tsp kosher salt
2 tsp green onion, sliced very thin
Remove stems from mushrooms, wash and pat dry. Season and roast for 5 minutes in a 350°F oven. Keep aside.
Heat 2 tsp vegetable oil to medium heat, add onions and garlic, saute for 3 minutes. Add 1 Tbsp of Chorizo Spice, saute another 1 minute. Remove from heat.
In a medium bowl, add cleaned crabmeat, cream cheese, ½ cup of parmesan cheese, sauteed garlic and onion, and one more Tbsp chorizo spice. Mix well. Mound a large tablespoon of crab mix on each mushroom. Sprinkle with remaining Parmesan cheese, and bake for 10 minutes, or until inside of filling is very hot. Garnish with green onion slices.
Crafted to evoke the warm, herbaceous flavors of the Mediterranean, our Organic Mediterranean Pilaf is a flavorful combination of long-grain white rice, quinoa, and millet, blended with an aromatic medley of red peppers, onions, garlic, and Mediterranean spices. Served with grilled vegetables, it makes a hearty vegan, gluten-free main.
Zahtar is an authentic Middle Eastern mix of herbs and spices, including sumac, thyme, oregano and sesame seeds.
Organic red & golden quinoa, long-grain white rice, millet, and a fragrant blend of seasonings are mixed with chopped porcinis and parmesan in these simple, satisfying vegetarian cakes topped with chives and yogurt.
Kimchi, famously fiery fermented vegetables pickled with Korean chiles, herbs and spices, is a staple dish in Korean homes and restaurants. Our Kimchi Spice makes creating your own authentically flavored kimchi easier than ever before.
Classic Madras-Style Curry Powder is the foundation for many familiar Indian dishes. In this recipe, it's infused into an overnight paneer cheese for a delicious accompaniment to any main course. The paneer will keep in the refrigerator for up to a week.
Our Five-Spice Powder provides a complex, sweet and savory aroma tin this recipe. Ground Black Pepper, Cinnamon, Clove, Fennel and Star Anise marinate and flavor the chicken with a mix of soy sauce, oyster sauce and rice wine.
Mu Ping, a beloved street food in Thailand, are skewers of sweet and spicy marinated pork which are grilled and served with dipping sauces. Now, with our Thai Red Curry Starter, you can make these succulent kebabs at home with ease.
A nutritious combination of white rice, lentils, and millet seasoned with savory mushrooms, sun-dried tomatoes, and spices, our Organic Heritage Medley is a hearty filling for fresh mushrooms. Top with breadcrumbs, parsley and tangy goat cheese for the perfect holiday appetizer.