We love cooking with spices. If you’ve tried some of our recipes, you’ll know, that’s no secret. But if someone asked us to name the ones we “identify” with the most, without a doubt we would pick cinnamon, all spice and turmeric. These are the three spices we absolutely love, and bring us our fondest childhood memories.
We often write about what an inspiration both our mother and grandmother have been to us, especially in the kitchen. We wouldn’t have the love for cooking and sharing food we have, if it wasn’t for them. It’s how they showed their love, and how much they cared for us. And we have learned to do the same.
Most of the food we grew up eating had a strong Middle Eastern influence. Which translates into bold, assertive flavors and (lots of) spices.
Our mom uses cinnamon and allspice in a lot the savory dishes she prepares, especially the more festive ones. And even though most of those dishes are meat based, we’ve learned to incorporate these spices into our vegan and vegetarian recipes.
Our grandmother, a fabulous baker, makes the most incredible Turmeric Cake you’ve ever tasted. A bit unusual, you might think, but absolutely delicious. So for us, when we think of this golden spice, we think of comfort food.
Today we are collaborating with Frontier Co-op to bring you this flavor and spice packed recipe. This dish is hearty and comforting, and a great way to show your vegetarian guests some love during the Holidays.
In every bottle of Frontier Co-op products there is a story and each label shares the purpose within:
The Organic Ground Vietnamese Cinnamon is sourced from a specific region and has 5% and higher oil content — more than twice that of average cinnamon. To give back to the area, Frontier Co-op provides this region with books, desks, beds and room and board so children from these remote farming communities can attend a distant regional school.
The Organic Fair Trade Certified Ground Turmeric Root is sourced from Sri Lanka and grown by small farmers in a 2,043-member cooperative; Frontier Co-op provided them with a $25,000 grant to build an organic training center where co-op farmers are educated on organic, sustainable growing techniques.
The Jamaican Allspice is a single spice with a daring aroma and flavor, reminiscent of warm spices like cinnamon, cloves, and nutmeg. Allspice is the unripened berry of a small evergreen
- For the Meatless Meatballs
- 8oz cauliflower rice (about 2 cups, see note)
- 1 cup cooked quinoa, cold
- 1 cup fresh chopped cilantro or parsley
- ½ cup flour (you can use any kind here)
- 2 eggs, beaten
- 2 tsp extra virgin olive oil
- ½ tsp salt
- ¾ tsp Frontier Allspice powder
- ½ tsp Frontier Organic Ground Vietnamese Cinnamon
- 3 tbsp vegetable oil (to pan fry the meatballs)
- For the Coconut Turmeric Sauce
- 2 tbsp extra virgin olive oil
- 1 medium onion, sliced thin (about 2 cups)
- 4 garlic cloves, sliced
- 1" fresh ginger root, grated ( about 2 tablespoons)
- ½ tsp Frontier Organic Fair Trade Certified Ground Turmeric Root
- ¼ tsp salt
- ⅛ tsp Frontier Cracked Black Pepper
- ⅛ tsp Aleppo Pepper or red pepper flakes (optional)
- 1 cup canned full fat coconut milk
- 1 cup vegetable broth or water
- 2 tbsp lime or lemon juice
- ½ cup chopped cilantro
- Combine all the meatball ingredients (except the vegetable oil for pan frying) in a large bowl and refrigerate for 20-30 minutes
- In the meantime, prepare the sauce. In a large skillet, heat olive oil. Add onions and cook over medium high heat for 7-8 minutes or until translucent. Add garlic and ginger and cook for another 2 minutes. Add turmeric, salt, black and Aleppo pepper and cook for 2-3 minutes
- Add coconut milk, lime juice and vegetable broth and let it simmer for 5-7 minutes
- Add chopped cilantro, remove from heat and set aside
- To prepare the meatballs, heat the vegetable oil in a separate skillet. Working with 1 heaping tablespoon of mixture at a time, form about 22 meatballs. Arrange them in the skillet and cook over medium heat, 2-3 minutes per side. Set aside
- Before serving, place the meatballs in the sauce and simmer for 10 minutes (if the sauce has thickened too much, you can add a little water to get the desired consistency)
- Serve warm over rice or quinoa.
Make sure quinoa is cool before making the cauliflower meatballs.
Do you cook with a purpose? Share you story with us! Leave us a comment or connect with us on Twitter ( @ourpassionforfood ) , Facebook or Instagram ( @mayihavethatrecipe )
This post is sponsored by Frontier Co-op. All opinions are our own. Thank you for supporting the brands that support “May I have that recipe”!