Posted on October 23, 2015 by Anne Milneck | 0 comments
Anne's teenage daughter recently converted to veganism. What was initially thought to be a passing trend has become a lifestyle commitment. A weeknight stable for Emma, this bowl combines Island Coconut beans and rice, sautéed kale with carrots and garlic, and fresh cherry tomatoes with sliced avocado to create one healthy and flavor-packed bowl. Who says a vegan lifestyle is boring? Dig in!
Posted on August 25, 2015 by Anne Milneck | 2 comments
Berbere is a traditional Ethiopian spice blend and is a staff favorite. We love this spicy-sweet-spicy (did we mention spicy) blend. It's a must for lentils. We love it on grilled chicken thighs. This is a fun blend that really makes an impact. We served these at a store event and received tons of requests for the recipe. Whip these up for your next get together, and watch them disappear!
Posted on August 21, 2015 by Anne Milneck | 0 comments
If you've been looking for a delicious meatless alternative to a burger patty, we have a recipe we think you'll love. This recipe combines sweet potatoes, black beans, flax seeds, mushrooms, walnuts and quinoa and is seasoned it with our rich and smoky, Dark La Mesa Chile Powder and our Cuban Spice Rub to enhance the meaty-ness of the flavor. We believe meatless doesn't have to mean flavorless. If you're willing to get a little creative with spices, you'll be surprised how much flavor you can coax out of a veggie patty.
Posted on August 19, 2015 by Anne Milneck | 0 comments
Let's be honest, dairy-alternatives to products like salad dressing can be a little frustrating. Does it ever taste like the real thing? We believe just because it lacks dairy, doesn't mean it needs to lack deliciousness. And this recipe for vegan caesar salad will prove it. With ingredients like cashews, nutritional yeast, chia seeds, capers and Himalayan Pink salt, this recipe is a keeper for both vegan and non-vegans alike.
Posted on August 17, 2015 by Anne Milneck | 0 comments
As summer comes to a close, we've turned our attention to fall and one of our favorite things about fall is... you guessed it, soup! This recipe is the perfect mix of summer and fall as it uses summer corn and is light enough to enjoy in the heat, but takes our favorite fall form. This recipe is vegan and gluten free. Enjoy!
Posted on July 22, 2015 by Anne Milneck | 0 comments
Persian Eggplant dip, also known as Kashkeh Bademjoon or Borani, is our new favorite way to use summer eggplant. And for good reason. This dip is flavorful, simple to make and is easily adapted into a vegan and gluten-free recipe. Just make the dip without sour cream or substitute hummus instead, and switch out the pita bread for your favorite non-gluten dipping option.
Posted on August 02, 2014 by Lori Zachary | 0 comments
These egg and dairy free muffins are nothing short of delicious. The baking soda and vinegar do the leavening work of the egg, and the almond milk subs in for dairy. These muffins bake up with a beautiful rounded crown and golden brown color. Frozen blueberries can be used in place of fresh.These make for a wonderful breakfast or snack any time of the day!
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Our original Baton Rouge, Louisiana retail shop is located at 660 Jefferson Hwy. Questions? We'd love to chat, give us a call at 225-930-9967
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