Vegan Tikka Masala
I am beginning to really love Vegetarian and/or Vegan entrees once or twice a week. It makes you feel soo good! My daughters and I adore Indian food and decided to try a vegan version of Tikka.
MSC Tikka Masala is hand blended from guajillo chili powder, bay leaves, smoked sweet paprika, turmeric, roasted garlic, cayenne, black pepper, ginger, cumin, fenugreek, cardamom, nutmeg and cloves.
A lot of recipes call for a can of coconut milk and yogurt. I chose to make mine without. The result is a light and delicious Tikka Masala. But, you certainly can add one or both, but not needed.
The flavor is amazing! A touch of heat, just enough to tickle your taste buds.
A lovely glass of Pinto Grigio pairs beautifully with this dish.
Wine & Spice Makes Everything Nice!
Click here for a printable version of this recipe.
Baked Zucchini Coins
Who doesn’t adore the bounty towards the end of summer? Zucchini has been plentiful and delicious. I tried something similar to this recipe at a restaurant years ago and thought it would be fun to replicate.
Today I used Louisiana Red Beans & Rice, this is hand blended from onion, garlic, parsley, celery, cumin, cayenne, bay leaf and red pepper flakes. The name is deceiving as you can use this very versatile blend in just about anything! It is a bit smokey with just a hint of heat and is great in anything from beans (check out Instant Pot Baked Beans) to salad dressing.
This is great as an appetizer on warm summer nights! I used a ranch dressing to dip the coins in, but you can use any type of dipping sauce you wish.
An iced cold Blue Moon beer paired really well with this.
Wine & Spice Makes Everything Nice!
Moroccan Couscous Salad with Spring Vegetables
This fantastic salad with couscous and spring vegetables was created by Marie Kelly from Milford Kitchen. The recipe uses asparagus and spring onions which are excellent this time of year. The chickpeas (a.k.a. garbanzo beans or chi-chi beans) complement this healthy salad with their crunchy goodness and are also high in fiber and protein.
The dressing is seasoned with Moroccan Vegetable Rub from Milford Spice Company. This spice blend is blended from cumin, coriander, chili powder, smoked sweet paprika, cinnamon, allspice, ginger, cayenne and cloves. It will add a delicious pop of flavor to the salad.
Click here for a printable version of this recipe.
Skillet Fried Chicken
Ground Chicken Sandwich with Taleggio Cheese
Meatless Mushroom Lasagna
Slow Cooker Beef Brisket
Russian Beef Stroganoff
Shredded Potato Kugel Casserole
I have always loved egg noodle kugel. My friends describing passover to me told me that that you can do something similar using shredded potatoes. It has the same taste profile as a latke but in a casserole form.
It turned out really well! DiDad’s Passion for Pepper is a fabulous hand blended mix of black pepper, granulated onion, granulated garlic, celery seed and sweet bell pepper. This is wonderful on just about anything!
A glass of Pinot Noir paired very well with his meal.
Wine & Spice Makes Everything Nice!
Passover Brisket
I think there is nothing more fun than to travel the world and different cultures by cooking their foods. Today I really wanted to taste a Passover Brisket. I have many Hebrew/Jewish friends and this is a compilation of what they described to me.
What is there not to love about a yummy beef brisket? Especially when you season it with Mark’s Espresso Rub II. The deep richness of coffee combined with the brown sugar provides an ideal caramelized crust on your steak. Got a little kick! DELICIOUS on beef ribs! Ancho chile powder, ground espresso beans, Spanish paprika, brown sugar, yellow mustard, sea salt, black pepper, Mexican oregano, coriander, ginger root and chile de arbol powder.
I served this with a Potato Kugel Casserole.
A glass of Merlot paired very well with his meal.
Wine & Spice Makes Everything Nice!