Spice Tribe - Medium

Ingredients

Lentils

• 1/3 cup of olive oil
• 1 large red onion
• 2 carrots
• 6 garlic cloves
• 1 Tbsp of Mombacho Café Nicaraguan Blend
• 2 cups Umbrian lentils
• 1 Qt chicken or vegetable stock, enough to cover the lentils
• Salt to taste
• 1 bunch kale
• 1 cup of coconut milk
• Serve with lemon

Glazed Carrots

• Olive oil to coat
• 10–13 carrots
• 1 tsp Mombacho Café
• 1 tsp kosher...

Ingredients

• 1 bunch baby broccoli
• 1 bunch green onion cut into 1/2 in sticks
• 3 garlic cloves
• 3 Tbsp soy sauce
• 2 tsp Kissed by Binchotan Japanese Chile Blend
• Oil to coat pan

Miso mustard sauce

• 1 Tbsp dijon mustard
• 3 Tbsp white miso
• 3 Tbsp rice vinegar
• 1 Tbsp mirin
• 2 Tbsp water
• 1 Tbsp maple syrup

Steps

1. Whisk together mustard, miso, vinegar, mirin,...

INGREDIENTS

• 1–2 yams or sweet potatoes

Miso Butter

• 4 Tbsp butter, softened
• 1 Tbsp white miso (add up to 4 Tbsp of miso depending on how strong and salty it is, taste and add more until you love it)
• 1 tsp Kissed by Binchotan

STEPS

1. Heat oven to 400F.
2. Bake yams for an hour or so.
3. Make miso butter while they cook.
4. Skin yams and mashed.
5. Fold in butter...

MOROCCAN VEGETABLE “TAGINE”

INGREDIENTS

• Olive oil to coat pan
• 1 onion
• 1 Tbsp minced ginger
• 2 Tbsp minced garlic
• 4 tsp Marrakesh Sitar
• 1 zucchini, diced
• 3 roma tomatoes, diced
• 1 red bell pepper
• 2 cups chicken or vegetable stock
• 2 12oz cans of chickpeas
• Salt to taste
• Juice of 1 lemon
• Serve over couscous or rice

STEPS

1. Heat the oil in a pot over medium...