Recipes

Is it really Fall if you haven't had a Pumpkin Spice Latte? We've got a delicious recipe for your using Mojo Jojo Pumpkin Spice Syrup!

Ingredients:

• 2 tbsp (1 oz) Mojo Jojo Pumpkin Spice Syrup
• 1 cup (8 oz) milk
• 2 shots of espresso
• Whipped cream for garnish

Method:

• Heat the milk and pumpkin syrup in a pan on the stove top. Stir with a whisk to create foam, if desired.
• Add espresso to a tall glass and pour the hot milk on top.
• Spoon a thin layer of foamed milk over beverage.
• Top with whipped cream & serve!

A Fall take on a classic Alfredo recipe!

Ingredients:

• 1lb of your favourite pasta (we used fettuccini)
• 2 tbsp butter
• 6 garlic cloves, minced
• 1 cup canned pumpkin puree (not pie filling)
• 2 1/2 cups whipping cream
• 1/2 cup grated parmesan cheese
• Fresh whole nutmeg
• Salt & pepper to taste

Method:

• Cook your favourite pasta according to package directions. Reserve 1 cup of the cooking liquid in case you want to thin out your sauce.
• Heat the butter over medium heat, add the garlic and sauté until fragrant. Add the pumpkin and whipping cream. Simmer until slightly thickened. Add the cheese and stir to combine. Season with salt and pepper.
• Toss the pasta in the sauce and thin as needed using the reserved cooking liquid. Top with additional parmesan, a generous grating of fresh nutmeg and season to taste. Serve immediately.

Looking for an easy, delicious meal for dinner tonight? We've got your covered!

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/2 cup of Italian style breadcrumbs
• 2 eggs
• 8 slices of fresh mozzarella
• 1 jar of Rao's Arrabbiata Sauce
• Fresh basil, chopped

Method:

• Heat oven to 375°F
• Prepare a baking sheet with parchment paper
• Place bread crumbs and eggs in separate bowls
• Dip chicken into eggs, until coated
• Dip egg-coated chicken into bread crumbs, coat well
• Place chicken on baking sheet and bake for 25-30 minutes or until internal temperature is 160
• Remove chicken from oven and drizzle with Arrabbiata sauce
• Place fresh mozzarella on top and cook in oven until cheese has melted and is slightly bubbly
• Serve with fresh basil for garnish

These Umami Bomb Cauliflower Wings are a MUST try! Add whichever amount of spice you'd like - you'll definitely be coming back for more.

Ingredients:

• 1 head of cauliflower
• 1 cup of all purpose flour
• 1 cup of non-dairy milk
• Scallions (optional)
• Garlic powder
• Onion powder
• Dried chilies
• Your favourite flavour of Umami Bomb

Method:

• Wash the cauliflower and break it into florets
• Whisk together the non-dairy milk and flour until smooth
• Add your favourite seasonings to the flour mixture - we like to add garlic powder, onion powder and dried chilies
• Coat the cauliflower in the flour mixture. Cook the cauliflower in the air fryer at 390F for 10 minutes. Fry in two batches so the cauliflower doesn't stick together
• Toss generously with your choice of Umami Bomb
• Sprinkle scallions and/or sesame seeds on top. Enjoy!

Delicious, hearty and easy to make - this Warm Brussel Sprout Salad is sure to please any guest at your dinner table!

Ingredients:

• 2lb fresh brussel sprouts
• 2 tbso butter
• 1/2 cup of crumbled bacon
• 1 jar of Stonewall Kitchen Roasted Garlic Onion Spread

Method:

• Trim the root end of the brussel sprout, allowing for easy peeling. Peel off the leaves and trim as you go along, until leaves get too small to use.
• Drop all of the leaves into boiling, salted water, and cook until tender, about 1-3 minutes. Drain well.
• Melt butter in a heavy skillet, add 1/2 jar of Roasted Garlic Onion Spread, and when melted add the brussel sprout leaves. Toss until heated through.
• Top with crumbled bacon and serve warm!

Fragrant, fresh and spicy - this mild Curry Prawn dish is perfect paired with rice!

Ingredients:

• 10 prawns, peeled and deveined
• deSIAM Yellow Curry Paste (70g)
• 400mL of coconut milk
• 1 tbsp of fish
• 2 potatoes, diced
• 1/2 an onion, diced
• 6 cherry tomatoes, quartered
• 1 tbsp of coconut sugar
• 1 bunch of coriander

Method:

• Heat 1 tbsp of vegetable oil on high heat in a saucepan until very hot. Add the deSIAM Yellow Curry Paste and stir-fry for about 2 minutes before adding 4 tbsp of coconut milk. Stir-fry the mixture until a distinct aroma develops.
• Lower the heat to prevent the curry from bubbling and burning. Add the remainder of the coconut milk and then place the potatoes, onion, cherry tomatoes and 150mL of water into the saucepan. Bring to a boil.
• Add the prawns into the saucepan. Bring to a boil for no more than 5 minutes, until the prawns are cooked through and turn pink. Reduce the heat and season with fish sauce and coconut sugar. Simmer for a short while to thicken the curry.
• Serve your Prawn Yellow Curry hot with steamed rice. Garnish with a handful of fresh coriander.