Recipes

Pumpkin Spice Martini?!? We love this recipe for Thanksgiving.

Ingredients:

• 1.5 oz of your favourite vodka
• 1 oz Mojo Jojo Pumpkin Pie Syrup
• 1 oz Half and Half

Method:

• Combine ingredients in a cocktail shaker half filled with ice. Shake well and strain into a chilled cocktail glass. Garnish with a sprinkle of pumpkin pie spice or a piece of candied ginger. Enjoy!

A classic Fall snack!

Ingredients:

• 1 1/2 cups fresh, raw pumpkin seeds (as clean as you can get them)
• 2 tsp kosher salt
• 2 tsp mild flavoured olive oil
• 2 tsp Saltwest Spicy Ancho Chili Sea Salt (or your favourite spice blend)

Method:

• Preheat the oven to 350F and line a baking sheet with parchment paper
• Fill a medium saucepan with about 2 cups of water and season with 2 tsp kosher salt. Bring to a boil
• In the meanwhile, scoop the seeds from your pumpkin. Add the pumpkin seeds to a bowl filled with cold water and swish them around until the seeds float and are mostly clean
• Add the cleaned seeds to the salted water and simmer for 5 minutes. Drain and pull away any remaining pumpkin attached to the seeds
• Scatter the seeds onto a clean towel and pat them very dry
• Mound the dried seeds onto the prepared baking sheet. Add the oil and chili salt and toss until well coated
• Spread the seeds into one layer. Bake, stirring the seeds at least once, until fragrant and golden around the edges - usually 15 to 25 minutes depending how large the seeds are

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.

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!

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.