Global Black Bean Burger

Global Black Bean Burger

Black Bean Burger

Global Black Bean Burger

Just a normal burger with beans instead of meat and a bunch of interesting toppings and dressings.

Black Bean Burger Culinary Spice Blend:
Sun-dried tomatoes, garlic, onion, chipotle chili, porcini mushroom, cumin, smoked paprika, green bell pepper, yellow mustard
Indispensable Ingredients
  • 1 -2 can black beans (substitute options: pinto beans or kidney beans)
  • 1 egg
  • 1/4 cup almond flour or bread crumbs
Suggested Standard Toppings
  • 1 onion, sliced into rings
  • tomatoes, sliced
  • lettuce leaves
Optional Specials
  • roasted red bell pepper
  • fried portabella mushrooms
  • baked or fried (sweet) potatoes
  • special dressings:
    horseradish mayo, sweet-chili-mayo, chili-ketchup

Select Your Recipe - All Versions or just the Easiest 'The Breeze Way'


  • Our black bean burger spice blend includes sun-dried tomatoes, chipotle, porcini mushrooms.
  • We love canned beans as a quick pantry resource for “rainy days”.
  • Mix up the beans to get a different burger each time.
  • Baked bell pepper and fried portabella mushrooms are not the usual burger toppings yet turn out to add an abundance of flavor.
  • Any of the dressings takes the burger to the next level.

There is not much of preparation to do, when you go with our ‘The Breeze Way’ version. For the other versions, we suggest that you bake the bell pepper beforehand when you are in the kitchen but don’t use the oven.

The Breeze Way:
  • The toppings are substituted by frozen and jarred products.
  • Toppings and dressings are limited. You can still look at the ‘All Versions’ recipe for more.

If for any reason, your burger patties don’t hold the form or fall apart during frying, you won’t loose any of the flavor. Just fry them in the biggest chunks possible. To serve, you can wrap them into a lettuce leave that you place on the bun.

If your patties turn out dry, they will get enough moisture from the toppings and dressing.

For any other questions, please send us an email [click on icon on the top left] or contact our support team [click on icon on the bottom right].

pie crust

Almond Pie Crust (gluten free)

pie crust

Almond Pie Crust (gluten free)

Try this easy to bake gluten free almond pie crust recipe for savory or sweet pies. You don't need a rolling pin or mixer. It tastes so much better than prepackaged pies.


  • 2 cups almond flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 2 tbsp coconut oil or butter
  • 1 egg
  • 2 tbsp sugar (only for sweet recipes, see notes)
  • 4 cups fresh fruits (only for fruit pies, see notes)



  1. Preheat the OVEN to 350°F.
  2. Make sure the coconut oil or butter is firm and cut into thin slices.
  3. Grease the 9-inch PIE DISH.


  1. In a large BOWL, add flour, baking soda, and salt. Mix well.
  2. Add the egg and the coconut oil or butter. Mix until everything is well combined.
  3. Knead quickly until the dough is a smooth ball.

Prepare the Pie

  1. In the center of the PIE DISH, press the dough ball into a flat patty. Then press the dough evenly from the center all the way up the sides.
  2. Cover the top of the sides with a small strip of ALUMINUM FOIL to prevent it from burning.

    pie crust protection
  3. With a FORK, prick the dough several times.


  1. Bake the pie for 8-12 minutes.
  2. Let it cool.

Recipes for the Filling

French Quiche Lorraine



For a sweet pie, add the sugar to the BOWL together with the dry ingredients in the first step for the dough.


In a small BOWL, add 3/4 cup of water. Stir in 3 tbsp cornstarch. Set aside.

In a small POT, mash 2 cups of fresh fruits. Add 1 cup of sugar.

Bring to a boil, stirring frequently. Gradually, stir in the cornstarch slurry.

Reduce heat to low and cook for about 10 minutes until it thickened, stirring constantly.

Place 2 cups of fresh fruits on the pie crust. Pour cooked fruits evenly on top.

Chill for 2 hours before serving.

Cajun Blackened Fish

Cajun Blackened Fish

Cajun Blackened Fish

Cajun Blackened Fish

Our new Cajun blend is tailored to prepare a blackened fish or poultry. Blackening seals the juice in the fish or meat in the seasoning crust. Use an outside grill to avoid a kitchen filled with smoke. However, blackening is not required to make a delicious dinner with this Cajun blend. Traditional frying works great as well.
hands-on time 30 mins
Course Main Course
Cuisine Cajun
Servings 3



  • 1 lb fish filet salmon, halibut, sea bass, catfish, or haddock

Fresh Produce

  • 3 cloves garlic thinly sliced
  • 1 lemon quartered


  • 1 tbsp parmesan cheese grated
  • butter

Packaged Goods/Staples

  • olive oil
  • vegetable oil
  • salt & pepper

Blackened Culinary Spice Kit

  • Paprika, garlic, yellow mustard, onions, black peppercorns, oregano, cumin, cayenne, thyme, bay leaves, celery seeds

Suggested Sides

  • ▪ green asparagus or endives steamed
  • ▪ coleslaw or green lettuce salad
  • ▪ pearl couscous, orzo pasta, or rice
  • ▪ sweet potatoes cooked or baked



  • In a POT, heat  1 tbsp olive oil over medium heat.
  • Add 1 tbsp butter, garlic, and asparagus.
  • Season with salt & pepper to taste.
  • Cook over low heat for about 5 minutes. Flip the asparagus occasionally.
  • Scoop the asparagus out and keep it warm.


  • In the same POT, careful of splatters, add 1 cup of water, parmesan, and salt & pepper to taste.
  • Mix well and bring to a boil.
  • Turn off. Keep warm.


  • Season fish with Blackened spices and salt to taste.
  • In a PAN, heat 1 tsp vegetable oil (not olive oil!) to smoking hot.
  • Stir in 2 tbsp of butter. Add fish.
  • Flip the fish when one side is blackened.
  • Lower the heat if the fish needs more time to cook through.
  • Serve the fish with lemon, asparagus with sauce, and your selected additional side/s.
  • Enjoy!


▪ Alternatively, fry the fish over medium heat.
▪ Substitute the fish with chicken breast pounded down to 0.5-inch thickness.
American Espresso BBQ

American Espresso BBQ



American Espresso BBQ

American Espresso BBQ

Coffee blends are widely popular. The trend for the dark beans didn't stop at the coffee shop. Creamy espresso beans mixed with mild ancho chilies add unexpected flavor dimensions to grilled meat. Or give it a try on grilled vegetables. Our blend is made with high-quality Italian espresso for an aromatic flavor without bitterness.
Cuisine American
Servings 3


  • 1 lb ribeye or sirloin beef steak about 1-2 inches thick
  • 1 lb sweet potato fries (frozen) baked
  • 1 lb vegetable mix roughly cut (onions, zucchini, cherry tomatoes)
  • 1-2 tbsp vinegar recommended: balsamic vinegar
  • 2 tbsp butter
  • salt recommended: smoked
  • oil

Culinary Spice Kit

  • Ancho chili pepper, onions, espresso beans, black mustard, cinnamon, cumin, chipotle pepper



  • Dry the steaks with a paper towel and season with salt to taste.
  • Recommended: Return the steaks to the fridge for 1-2 hours.
  • Let the steaks rest on a PLATE for 30 minutes at room temperature.


  • Heat 2 tbsp oil in a PAN* over high heat.
  • Cook steaks 2 minutes per side until browned.
  • Reduce heat to medium-low.
  • Add butter.
  • Cook steaks 1-2 minutes to your desired doneness while basting with butter.
  • Transfer the steaks to a PLATE, cover with aluminum foil, and let rest for 5 minutes.


  • In the same PAN, heat 2 tbsp oil over medium heat.
  • Fry onions until translucent, zucchini until soft, and tomatoes until the peel starts to separate.
  • In a BOWL, mix vegetables with vinegar and salt to taste.


  • Serve steaks with vegetables and baked fries.
  • Enjoy!


▪ Substitute steak with your preferred chicken pieces.
▪ Substitute meat with evenly cut grill vegetables. Season with 2 tbsp oil, and salt and Espresso spices to taste. Roast 15-30 min. in the OVEN at 400°F.
▪ Optionally, cut meat in strips before seasoning.  Stir-fry quickly to your desired doneness.
*A cast-iron or steel skillet is recommended.
Poke Bowl

Hawaiian Poke Bowl Bar

Poke Bowl

Hawaiian Poke Bowl Bar

The Hawaiian word poke (Poh-keh) means 'to slice'. Poke started off as a quick snack of fresh fish fillet bites mixed with salt, seaweed, and crushed nuts. The influence of immigrants developed a wide variety of poke bowls. Japanese style bowls became the most popular across the world, in addition to many non-fish versions. Which is your favorite at the Poke Bowl Bar?
Cuisine American
Servings 3


Select Your Protein - 1 lb

  • tuna or salmon raw sushi-grade
  • shrimp or scallops cooked
  • chicken breast or sirloin beef
  • fried tofu

Select Your Base - 1 cup/ serving

  • cooked rice or shredded lettuce leaves

Select Your Veggies & Fruits - 1 cup/ serving

  • Avocado, edamame, cucumber, red cabbage, pineapple, mango, berries, kale, carrots, corn kernels, sugar or snap peas

Select Your Toppings

  • Cucumbers, radish, green or crispy onions, coconut flakes, cashews, seaweed salad, crab meat, jalapeños, pickled ginger

Poke Sauce

  • 4 tbsp soy sauce or tamari
  • 1 tsp lime or lemon juice
  • 1 tsp oil
  • 1 tsp ginger grated
  • 1 green onion finely chopped

Culinary Spice Kit (choose one)

  • Furikake Toasted sesame seeds (white & black), roasted seaweed
  • Gomashio Toasted sesame seeds (white & black), sel gris sea salt



  • Cut large proteins, veggies, and fruits into bite-size pieces and chop big toppings.

1. Marinate

  • In a CONTAINER, mix poke sauce ingredients with 1-2 tsp Poke or Gomashio spices to taste.
  • Add the protein to the poke sauce.
  • Mix well, cover, and let marinate in the fridge for 1-2 hours.

2. Fry

  • If using chicken or beef, fry it in a PAN.

3. Serve

  • Place a base in your BOWL. Add the protein and your choice of veggies and fruits.
  • Garnish with toppings.
  • Optionally, sprinkle with a chili sauce.
  • Dig in and enjoy!

Californian Seared Ahi Tuna Salad


Californian Aji Tuna Salad​

Californian Seared Ahi Tuna Salad

Seared Ahi Tuna Salad is served in most Southern Californian microbrewery restaurants. Enjoy this fast to prepare and delicious dish at home. If you cannot find fresh tuna, just cook the tuna through or make the dish with fresh salmon or chicken breast.
Hands-on Time 30 mins
Course Main Course
Cuisine Californian
Servings 3


  • 3-4 Ahi tuna steaks (fresh sushi-quality)
  • 1 lb mixed lettuce salad of your choice (cut in 1 inch slices)
  • fresh baguette
  • 1 orange (for juice)
  • balsamic vinegar
  • syrup or honey (optional)
  • vegetable oil
  • olive oil
  • salt & pepper

Ahi Tuna Culinary Spice Kit

  • pouch [1] smoked paprika, oregano, black pepper, white pepper
  • pouch [2] Chipotle chili


  • Season both sides of the tuna steaks with Ahi Tuna [1] spices, and salt and Ahi Tuna [2] spices to taste.
  • In a PAN, heat 2 tbsp vegetable oil until smoking hot.
  • Add tuna steaks. Cook each side for 1 to 1 1/2 minutes. The inside will still be rare.
  • If you want the tuna fully cooked, turn the heat to medium and cook until done.
  • Cut the tuna steaks into slices of about 1/4 inch.


  • In a BOWL, place lettuce.
  • In a CUP, mix 1 tbsp balsamic vinegar with 1 tbsp fresh orange juice. Add syrup to taste (optional).
  • Season with salt and pepper to taste.
  • Mix with 1 tbsp olive oil.
  • Toss it over the lettuce and mix well.


  • Place salad on plates and the tuna slices on top. Serve with fresh baguette.
  • Enjoy!


  • Substitute tuna with:
    1. salmon, shrimps, or chicken.
  • Add vegetables to the salad, e.g.:
    1. 2 carrots, thin 1 inch long stripes
      1 cup capers, the smallest available
      1 cup edamame beans