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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
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.
Better than anything in a bottle, you can quickly whip together as much of this barbeque sauce as you need. Vary the spice blend to bring an exotic influence to your grill or smoker. Makes 2 cups.
Ingredients
6 oz Tomato paste
½ C Cider vinegar
½ C Water
1/3 C Maple syrup
Instructions
1. Combine the ingredients in a saucepan and simmer together for 10 minutes to meld the flavors.
2. Add more water if needed to achieve desired consistency.
3. Season with salt to taste.
Spiced Goat Cheese
This recipe is the perfect example of how spices can easily transform a plain old dish (or appetizer, in this case) into something that will wow your taste buds and your guests. Serve with some crusty bread and slices of strawberries for a yummy appetizer.
Ingredients:
4 oz Soft goat cheese
1 Tbsp Teeny Tiny Spice Company spice blend (Harissa, Berberé, Perfection, WhoopAss)
Instructions:
1. In a small bowl, blend spice and goat cheese together until well combined.
2. Let stand for at least one hour, but preferably for 3-4 hours.
3. Eat.
Ingredients:
2 Tbsp Olive oil
½ tsp Honey
1 Mango, peeled and diced
1 Tomato, diced
½ Red Onion, minced
1 Scallion, sliced into small rounds
½ tsp Lime Juice
Instructions:
1. In a small bowl, mix together the Persian Adwiya, olive oil and honey and set aside for 30 minutes to allow the flavors to bloom.
2. Prepare the other ingredients.
3. Mix the spice and oil mixture with the other ingredients.
4. Serve with chips or as a condiment for a main dish.
Ingredients:
2 Large red bell peppers
3 Cloves garlic
3 Tbs Tomato paste
1 1/2 Tbs Vinegar
1 Tbs olive oil
1 tsp Teeny Tiny Spice blend of choice (see suggestions below)
1/2 tsp salt
Suggested blends: Harissa, Afghani Spice, Ras el Hanout, Yucatecan Recado Rojo
Instructions:
1. Sautée peppers on the stove top with olive oil until softened.
2. Add peppers along with the rest of the ingredients into a small food processor and blend until thoroughly mixed. Leave slightly chunky if desired.
3. Use this on veggies, proteins, toast, or foods of your choice.
Ingredients:
1/2 Pound of fresh figs
2/3 C Water (divided into 1/3 cups)
1/3 C Coconut sugar
Juice of half a lemon
Instructions:
1. Remove stems then chop and dice figs. Add to a pot on the stove and turn heat to medium.
2. Add 1/3 cup of water and 1/3 cup of coconut sugar and bring to a low boil.
3. Figs should begin to break down and thicken up as they cook. Add lemon juice and continue to stir.
4. When most of the water has evaporated and figs and sugar have thickened, add 1/3 cup more of water and boil low until it's almost gelled.
5. Remove from stove and let cool before processing. Empty contents into a food processor and blend. Scrape into a jar and refrigerate to store.