The Best Damn Veggie Burgers

17 March, 2024 0 comments Leave a comment

These burgers are protein-packed,vegetable-packed, and tasty as all get-out.

Quick & Easy Spiced Squash Bread

29 October, 2022 0 comments Leave a comment

(adapted from The Smitten Kitchen)

4 ounces butter, melted and browned (you can use oil, but…)
3 large eggs
267 g - 333 g / 1 1/3 - 1 2/3 cup sugar (we use the lower amount)
427 g / 1 3/4 cups of pureed winter squash
290 g /2 ¼ cups all purpose flour
1 tablespoon TKI Pie Spice or Speculaas Spice
1 ½ teaspoons baking powder
¾ teaspoons baking soda
¾ teaspoons salt

Preheat the oven to 350 degrees.

Whisk the first four ingredients together.

Mix the dry ingredients together in a separate bowl and then fold the dry into the wet until just mixed.

This makes 18 muffins or one bread. Cook muffins for 18-20 minutes or a loaf until a tester or sharp knife comes out clean.

Optional: Mix 1/3 cup toasted, chopped pecans, 1/2 teaspoon Pie Spice or 1/2 teaspoon Speculaas Spice, &42 g / 3 tablespoons dark brown sugar. Sprinkle on top of the bread or muffins. Then bake.


Apple Galette with TKI Pie Spice or Speculaas Spice

28 October, 2022 0 comments Leave a comment

adapted from Samantha Seneviratne

1 cup/130 g ap flour
½ cup/60 g whole wheat flour
2 tablespoons granulated sugar
¾ teaspoon kosher salt
10 tablespoons/140 grams cold unsalted butter (1¼ sticks), cut into small (1/4 to 1/2 inch) pieces, & placed back in the fridge til just before you're using them
4 tablespoons/60 milliliters ice water
1 large egg, lightly beaten, for brushing
Sanding sugar, for sprinkling (optional)
For the apples:
Slice 4 medium or 3 large apples into thin slices. Mix with:
Juice of ½ lemon
75 g brown sugar
Zest of a lemon
1.5 tablespoons cornstarch
1 teaspoon TKI Pie Spice or Speculaas Spice

Whisk the flours, sugar, and salt together.Toss the butter in the dry ingredients, then press the pieces of butter til flat (yes, this is a less fussy version of Stella Parks' pie dough). Make a well and pour the water into it, then knead the dough together until it just coheres. Flatten into a disk and refrigerate for at least an hour.

While the dough is resting, peel, quarter, and core the apples. Mix the lemon, sugar, and cornstarch, as well as whichever spice blend you'd like (we must confess to a preference for the Speculass Spice here) together in a large bowl. Add the apples to the mixture and stir gently until all pieces are coated. We like to add an extra apple because we like to stuff the galette, but you do whatever works for you.

Flour your rolling surface and roll the galette into a rough 13" circle. Leaving a 2+" margin, mound the apples in the middle or arrange them into a design of your choosing. Fold the edges over the top of the galette, brush them with beaten egg, and sprinkle with sugar, if using. Pour any remaining liquid from the apples in the very center and pop the galette into the oven on a parchment covered half sheet pan. 

Cook at 400 degrees for 55 minutes.

Serve with Crème Anglaise or vanilla ice cream.

Gyros with pita and tzatziki

24 August, 2022 0 comments Leave a comment

One of our favorite foods is Gyros. Garlicky, herby, tucked into pita with a dollop of tzatziki and some chopped tomatoes. We've started selling a spice blend to make said gyros and they're dead simple, if a little time consuming.

1 lb ground beef
1 lb ground lamb
30-35 grams of Gyros Seasoning

Mix the meat and the spices and refrigerate for 3 - 25 hours.

Preheat the oven to 375 degrees. Spoon the meat mixture into an 8” by 8” brownie pan, or something with approximately the same volume and sides at least 2” high, and smooth the top. Cook until the meat reaches 165 degrees, 60-75 minutes. Let cool, then refrigerate til cold. When ready to eat, remove the meat from the pan and slice thinly. Place slices on a sheet pan and drizzle with any juices that remain in the baking dish. Cook again at 375 degrees until the edges begin to curl.

Serve with warm pita, cold tzatziki, sliced tomatoes, and sliced cucumbers.

Sesame Noodles with Mushrooms, Chicken, and Imp’s Umami Powder

08 July, 2022 0 comments Leave a comment

1 tablespoon grated ginger
2 teaspoons minced garlic
2 tablespoons sesame paste (or 1 tablespoon each sesame paste & peanut butter)
3 tablespoons soy sauce
1 tablespoon brown sugar
2 tablespoons rice vinegar or Chinese rice wine vinegar
a few teaspoons of chili crisp or 1 teaspoon chili flake

Rice noodles for 4 people, cooked til tender when everything else is ready, then rinsed and drained

The rest:
2 teaspoons sesame oil
1 teaspoon high heat oil
2 teaspoons minced garlic
1 finely chopped shallot
1 teaspoon grated ginger
2 teaspoons of Imp’s Umami Seasoning
3 cups of wild mushrooms
2 cups diced chicken (we used the meat from 3 chicken thighs and legs)
One red bell pepper, quartered and thinly sliced into strips
2 cups of snap peas, sliced into 1” lengths on the diagonal

Whisk the sauce ingredients in a bowl and set aside.

Heat 1 teaspoon of the sesame oil in a wok to a shimmer. Pop in the mushrooms, a teaspoon of the Umami Powder, and a ¼ teaspoon of salt. Saute, stirring occasionally, until they are tender through. There may well be a little pool of mushroom water under them at this point, if so, put the mushrooms in a sieve over a bowl. You’ll use the mushroom juice later.

[Put the noodle water on to boil.]

Crank up the heat on the wok to medium high, add a teaspoon of high heat oil to the wok along with the snap peas and a ½ teaspoon of salt. Cook, tossing frequently, until the peas have brightened and begun to blister. Remove to a bowl.

Lower the heat to medium, add the remaining 2 teaspoons of sesame oil, garlic, and shallot to the wok and cook, stirring, until they are aromatic and the shallot has softened slightly. Don’t let the garlic scorch. Add the ginger, chicken, any mushroom liquid, and Umami Powder. Toss until the chicken is thoroughly cooked. If you have any doubt, be sure to check the internal temperature of the largest piece of chicken.

Toss the noodles with the sauce. Then add the rest of the ingredients and toss to thoroughly coat.

Yataklete Kilkil – Ethiopian Vegetable Stew

26 April, 2022 0 comments Leave a comment

4 cloves garlic, minced
1 small yellow onion, halved and sliced
1 small hot pepper, deseeded, chopped
1 tablespoon+ nit’ir qibe
2 cups potatoes,1" cubes, par-boiled
4 carrots, halved & cut into ½ inch slices
½ lb green beans or snap peas
3 tablespoons olive oil or butter
½ cup water or chicken broth
salt and pepper to taste

Put a large heavy frying pan over medium heat. When the olive oil or butter has had a chance to become hot, add onion, garlic, nit’ir qibe and hot pepper.  Cook until the mixture just starts to darken.  

 Add potatoes, carrots and green beans (or 4-6 cups of vegetables of your choice) to the frying pan.  Stir well to coat with the onion spice mixture.  Add the water or broth, cover, lower heat, and let cook 10-20 minutes, or until the vegetables are cooked to your liking.                         

Serve with rice and lentils.

Gumbo with TKI West Indian Curry

06 April, 2022 0 comments Leave a comment

Makes a pot for a crowd

1 lb andouille or hot Italian pork sausages
8 oz chicken thighs, cubed
12 large shrimp, deveined and halved
2 large bell peppers, finely diced
3 ribs of celery, finely diced
6 cloves garlic, minced
1 large onion, finely diced
¼ cup butter
¼ cup ap or white rice flour
1 tablespoon + 1 teaspoon West Indian Curry
1 quart rich chicken broth
2 cups chopped tomatoes
1 ½ cups green beans or okra, cut into 2” pieces

Chop and cook the sausages and chicken in a heavy-bottomed dutch oven or soup pot. Remove when thoroughly cooked and set aside. Add the onion to the pot and cook on medium heat until softened and light brown, then add the peppers, celery, and garlic to the pot and cook for 3 more minutes. Add the West Indian Curry and cook another minute. In another pot, make a roux with the flour and butter, by whisking them together til they’re a deep nutty brown. Add the broth to the roux a cup at a time, beating as you do to keep the mixture smooth. Stir the roux & broth into the pot with the aromatics. Then add the tomatoes, chicken, and sausage. Cover and cook on low for 20 minutes. Add shrimp and green beans or okra and cook 5 minutes more. Add salt and pepper as needed. Serve with rice. Note: Feel free to omit the meat, replacing it with beans and chunks of sweet potato.

Cauliflower & Potatoes with Sweet Turmeric Masala and Vindaloo Masala

06 April, 2022 0 comments Leave a comment

½ a head of cauliflower, cut into florets
1 heaping cup cubed potatoes, 1 ½ inch cubes, boiled 5 minutes, then drained
1 teaspoon brown mustard seeds (optional, but they provide a nice crunch)
1 cup diced or pureed tomato, canned or fresh
½ teaspoon Sweet Turmeric Masala
½ teaspoon Vindaloo Masala
2 tablespoons neutral oil or ghee
2 cloves garlic, minced (~1 tablespoon)
juice of 1/4 lemon
salt to taste

Heat oil to a shimmer in a large skillet.  Add the mustard seeds and toss in the pan until they start to pop, being careful not to scorch them. Remove them to a small bowl and reserve for later. Lower the heat to medium low and add the garlic to the pan. Cook, stirring, for a minute or two. Add the curry powders to the pan and cook, stirring, for 60 seconds.  Add ½ teaspoon to a teaspoon of salt to the mix.  Add the cauliflower, potatoes, and tomatoes. Cover the pan and cook for 5 minutes.  Check the doneness of the potatoes and cauliflower, as well as the level of liquid in the pan.  Add more liquid as needed and re-cover until vegetables are done to your liking. Add the lemon juice, top with mustard seeds, and serve.

Lamb Korma

06 April, 2022 0 comments Leave a comment

Lamb Korma -- serves 4                                   

1 ½ tablespoons Garam Masala
½ teaspoon mace or nutmeg
2 t. fresh, minced ginger
2 cloves garlic, minced
1 hot chili, minced or
¼ teaspoon cayenne
2 teaspoons salt
1.5 pounds lamb shoulder, cut into bite-sized cubes
2 tablespoons butter or oil
1 onion, chopped
10 raw cashews or almonds, soaked in just enough boiling water to cover
1 cup yogurt (whole milk is best)

Toss the lamb with the salt. In a mortar & pestle or food processor, grind the dry spices into a paste with the garlic, chili, nuts, and ginger.  Toss the lamb with this paste.  Marinate the lamb 1 hour to overnight.  Sauté the onion in the butter until browned lightly.  Add the meat and cook for 5-7 minutes. Bring to a bubble. Turn the heat down, cover the pot, and cook for 1 ½ to 2 hours.  Stir in the yogurt. Serve with rice and green beans.


24 March, 2022 0 comments Leave a comment

8 ounces (2 sticks) butter
12 ounces chocolate chips
4 ounces unsweetened chocolate
4 large eggs
2 tablespoons espresso powder
1 tablespoon vanilla
½ teaspoon almond extract
1 cup sugar (sub 1/4 cup of vanilla sugar or 2 tablespoons birdseye chili sugar)
½ cup + 2 tablespoons flour
1 ½ teaspoons baking powder
1 teaspoon flaky salt

Preheat oven to 350 degrees. Butter a 9x13 pan & dust with cocoa.

Melt butter, half of the chips, and the unsweetened chocolate, & espresso powder in a double boiler.

Mix eggs, vanilla, almond, sugar for 3 minutes, then drizzle in the chocolate & butter mixture while mixing.

Mix dry ingredients together, then add to wet.

Pour batter into pan. Bake for 30 minutes, until a tester comes out clean.

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