Category Archives: Winter

  • Home   /  Seasonal
  • Archive by category "Winter"
    • ( Page7 )
21
Oct, 2022
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, cumin, smoked paprika, bell pepper, mustard, mushrooms

Indispensable Ingredients
  • 1 can beans: black, pinto, or kidney beans
  • 1/8 cup oat flour
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
Recipes for Sides
Discover New Meals Every Month

What Makes this Dish Special?

  • Our basic 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.
Global Bean Burger

Global Bean Burger

SpiceBreeze
The bean burger is just one of many vegetarian patties created over the years. The history of meatless fried patties dates back to 1969, when the first recorded recipe appeared. By the early 1980s, the first commercially available veggie burger hit the British market, quickly becoming a success. However, at that time, the term "veggie burger" was often misunderstood as a traditional hamburger topped with vegetables rather than a fully plant-based alternative. Enjoy this simple, basic recipe.
Share Pin Print
hands-on time 30 minutes
Course Main Course
Cuisine Global
Servings 3

Ingredients
  

  • 1 can beans [1] drained and rinsed
  • 1/8 cup oat flour [2]
  • sat
  • olive oil

Culinary Spice Kit

  • 1 pouch Burger spices Sun-dried tomatoes, garlic, onion, chipotle chili, cumin, smoked paprika, red bell pepper, mustard, mushrooms

Suggested Sides

  • burger bun
  • wrap
  • lettuce leaves

Instructions
 

  • In a BOWL, mash beans with a potato masher*.
  • Add 1 tbsp water*, 1/8 cup oat flour, 1 pouch (or 1 tbsp) Burger spices*, and salt to taste.
  • Knead until the mixture is well combined.
  • Form the mixture into burger patties of your desired size.
  • In a PAN, heat 2 tbsp of olive oil over medium heat.
  • Fry the patties until they are golden and crisp on both sides.
  • Serve the patties with toppings in a burger bun, wrap, or on lettuce leaves.

Notes

[1] Use black, kidney, or pinto beans or substitute beans with 1 lb ground meat.
[3] For a low carb version, substitute the buns with large lettuce leaves.
 
TIP
â–ª Add mayonnaise with horseradish or zesty chili lime.
â–ª Add ketchup with honey and chipotle chili.
16
Oct, 2022
Georgian Lobio

Georgian Lobio – The Breeze Way

How to cook 34 authentic global recipes without tedious planning.
Georgian Lobio

Georgian Lobio

SpiceBreeze
Lobio is a very popular dish in Georgia, Europe. It's served as a hot stew in the winter or a cold dip in the summer. There exist many variations for the ingredients. Please select your favorite from our suggestions. You might want to serve it with pomegranate and cornbread for an extraordinarily complex flavor experience. Pickled vegetables are another good addition. The spice blend is the famous Khemli Suneli.
Share Pin Print
Cuisine Georgian
Servings 3

Ingredients
  

Protein

  • 2 cans kidney beans drained and rinsed, 15 oz each (see notes for substitutes)

Fresh Produce

  • 1 medium onion finely chopped
  • 1/2 cup cilantro chopped (see notes for substitutes)

Packaged Goods/Staples

  • 1.5 cups vegetable broth
  • 1/4 cup walnuts ground (see notes for substitutes)
  • olive oil
  • salt & pepper

Lobio Culinary Spice Kit

  • Coriander, fenugreek, mint, paprika, black pepper, turmeric, methi, savory, basil, cinnamon, cloves

Optional

  • Pomegranate molasses or fresh seeds (see notes for molasses recipe)
  • Cornbread or flatbread

Instructions
 

Step 1: Prepare Beans

  • In a BOWL, mash about 2/3 of the beans with a potato masher.

Step 2: Fry

  • In a PAN, heat 2 tbsp olive oil over medium heat.
  • Fry the onions until soft, stirring frequently.

COOK

    Step 3

    • In a POT, add all beans and broth. Mix well. 

    Step 4

    • Add:
    • the fried onions with the oil,
    • cilantro,
    • ground walnuts,
    • salt & pepper to taste,
    • and Lobio spices.

    Step 5

    • Bring to a boil.
    • Reduce the heat to medium-low.
    • Cook for 20 minutes, stirring frequently.

    Optionally

    • For a sweet-sour note, add pomegranate molasses or pomegranate seeds to taste to the finished dish or over the plated meal.
    • Serve with cornbread.
    • Enjoy!

    Notes

    Beans
    â–ª Substitute beans with navy or cranberry beans.
    â–ª Substitute half of the beans with 1/2 lb ground meat.
    Herbs
    â–ª Substitute cilantro with mint or parsley.
    Nuts
    â–ª Substitute walnuts with almonds or hazelnuts or 1 tbsp flour in step 4.
    Pomegranate
    Recipe for pomegranate molasses
    Variations
    â–ª If you love garlic: Add 2 cloves grated garlic in step 2.
    â–ª If you prefer to add veggies: Add 8 oz green beans and 0.5 cup more broth in step 3.
    â–ª If you love nuts: Add 0.25 cup chopped walnuts in step 4.
     
     
    Georgian Bread: Khachapuri recipe.

    Georgian Dishes

    Georgian chakhokhbili
    Georgian lobio
    Georgian chashushuli
    Georgian ajapsandali

    Enter the Culinary World

    Be Inspired | Explore your boundaries and creativity

    Join Now
    Explore
     

    Georgian Lobio

    Georgian Lobio - The Breeze Way

    Lobio is a very popular dish in Georgia, Europe. It’s served as a hot stew in the winter or a cold dip in the summer. There exist many variations for the ingredients. Please select your favorite from our suggestions. You might want to serve it with pomegranate and cornbread for an extraordinarily complex flavor experience. Pickled vegetables are another good addition. The spice blend is the famous Khemli Suneli.

    Protein

    • 2 cans kidney beans (drained and rinsed, 15 oz each (see notes for substitutes))

    Fresh Produce

    • 1 medium onion (finely chopped)
    • 1/2 cup cilantro (chopped (see notes for substitutes))

    Packaged Goods/Staples

    • 1.5 cups vegetable broth
    • 1/4 cup walnuts (ground (see notes for substitutes))
    • olive oil
    • salt & pepper

    Lobio Culinary Spice Kit

    • Coriander, fenugreek, mint, paprika, black pepper, turmeric, methi, savory, basil, cinnamon, cloves

    Optional

    • Pomegranate molasses or fresh seeds ((see notes for molasses recipe))
    • Cornbread or flatbread

    Step 1: Prepare Beans

    1. In a BOWL, mash about 2/3 of the beans with a potato masher.

    Step 2: Fry

    1. In a PAN, heat 2 tbsp olive oil over medium heat.

    2. Fry the onions until soft, stirring frequently.

    COOK

    Step 3

    1. In a POT, add all beans and broth. Mix well. 

    Step 4

    1. Add:

    2. the fried onions with the oil,

    3. cilantro,

    4. ground walnuts,

    5. salt & pepper to taste,

    6. and Lobio spices.

    Step 5

    1. Bring to a boil.

    2. Reduce the heat to medium-low.

    3. Cook for 20 minutes, stirring frequently.

    Optionally

    1. For a sweet-sour note, add pomegranate molasses or pomegranate seeds to taste to the finished dish or over the plated meal.

    2. Serve with cornbread.

    3. Enjoy!
    Beans

    â–ª Substitute beans with navy or cranberry beans.

    â–ª Substitute half of the beans with 1/2 lb ground meat.

    Herbs

    â–ª Substitute cilantro with mint or parsley.

    Nuts

    â–ª Substitute walnuts with almonds or hazelnuts or 1 tbsp flour in step 4.

    Pomegranate

    Recipe for pomegranate molasses

    Variations

    â–ª If you love garlic: Add 2 cloves grated garlic in step 2.

    â–ª If you prefer to add veggies: Add 8 oz green beans and 0.5 cup more broth in step 3.

    â–ª If you love nuts: Add 0.25 cup chopped walnuts in step 4.

     

     

    Georgian Bread: Khachapuri recipe.

    Georgian Dishes

    Georgian chakhokhbili

    Georgian lobio

    Georgian chashushuli

    Georgian ajapsandali

    Georgian
    coriander, fenugreek, methi, mint, savory
    2
    Oct, 2022
    Malaysian Char Kway Teow

    Malaysian Char Kway Teow

    How to cook 34 authentic global recipes without tedious planning.
    Malaysian Char Kway Teow

    Malaysian Char Kway Teow

    SpiceBreeze
    Char Kway Teow is a beloved stir-fried street food from Malaysia, enjoyed across many Asian countries. Traditionally made with wide noodles, it’s just as delicious with other types—or even served over rice. With our spice blend, there’s no need for oyster sauce, and you can customize it by adding your favorite protein. We’ve also included extra vegetables with plenty of options to suit your taste. Adjust the saltiness and heat to create your perfect dish!
    Share Pin Print
    hands-on time 30 minutes
    Course Main Course
    Cuisine Malaysian
    Servings 3

    Ingredients
      

    Protein

    • 8 oz medium fresh shrimp (*1) or thinly cut chicken breast or sirloin beef
    • 2 eggs whisked

    Fresh Produce

    • 1 large leek (*2) (halved lengthwise), cut into 2 inch long pieces
    • 3 green onions cut into 1/2 inch long slices

    Packaged Goods/Staples

    • 8 oz long noodles (*3)
    • 1/4 cup vegetable or chicken broth
    • 2-3 tbsp soy sauce or tamari (*4)
    • 2 tsp (brown) sugar or syrup
    • (vegetable) oil

    Culinary Spice Kit

    • Shiitake mushrooms, garlic, onions, arrowroot, white pepper

    Optional

    • 1-2 slices bacon cut into 1/2 inch thin strips
    • 4 oz mung bean sprouts
    • fish sauce or anchovy paste to taste
    • fresh chili finely sliced, to taste
    • 1 lemon for juice

    Instructions
     

    Prepare

    • Prepare the noodles according to package instructions. Keep them warm.
    • In a CUP, mix 1/4 cup broth, 2 tbsp soy sauce (*4), 2 tsp sugar, and the Char Kway Teow spices.

    Fry Vegetables

    • In a LARGE PAN (*5), heat 2 tbsp oil over medium heat.
    • Add the leek. Fry until just soft.

    Stir-Fry All Ingredients

    • Turn heat to high.
    • Add fresh shrimp (*1), chicken, or beef, and bacon (opt.).
    • Stir-fry for 1 minute.
    • Push the ingredients to the side.
    • Add the eggs to emptied PAN surface.
    • Gently push cooked parts from edges so that uncooked eggs can reach the hot PAN surface.
    • Add the noodles, green onions, and sprouts (opt.).
    • Toss gently until all ingredients are well mixed.

    Add Sauce

    • Give the prepared sauce a quick stir and add it to the PAN.
    • Toss gently until all ingredients are well coated.
    • Cook for 2 minutes until the sauce soaks in.
    • If the dish appears dry, add 1 tbsp of water or soy sauce to taste, depending on your desired salt level.

    Serve immediately.

    • Optionally, sprinkle to taste with fish sauce, fresh chilies, and/or lemon juice.
    • Enjoy!

    Notes

    (1) Shelled and deveined.
    Optionally, substitute half of the shrimp with 4 oz fish cake, sliced.
    If using cooked shrimp, add them before the noodles and stir-fry for 30 seconds.
    Alternatively, add warm baked tofu cubes on the plated dish.
    QUICK TOFU CUBES RECIPE:
    Drain 1 lb firm tofu and cut it into 1/2 cubes.
    Season with 1.5 tbsp soy sauce, 1 tbsp oil, and 1 tsp starch.
    Bake at 350° F for 30 minutes on greased parchment paper, flipping halfway.
     
    (2) Substitute the leek with 6 oz green asparagus or (precooked) baby broccoli or zucchini, cut into 2 inches long thin pieces.
    (3) Recommended: flat rice noodles or other wide noodles, about 0.25-0.5 inch width.
    Alternatively, skip the noodles and serve the sauce over cooked rice.
    (4) Optionally, add up to 1 tbsp more and/or substitute 1/2-1 tbsp with dark soy sauce.
    For soy sauce substitutes click here.
    (5) Alternatively, divide the ingredients in half and cook in two batches.
    If you like, use a large wok instead of the pan.

    Enter the Culinary World

    Be Inspired | Explore your boundaries and creativity

    Join Now
    Explore
    3
    Sep, 2022
    Ethiopian Tibs

    Ethiopian Tibs

    How to cook 34 authentic global recipes without tedious planning.
    Ethiopian Tibs

    Ethiopian Tibs

    SpiceBreeze
    Most of the Ethiopian meals require endless hours of cooking. Tibs is a convenient exception. Meat and vegetables are quickly fried with the indispensable berbere spice blend. Authentic berbere is very hot. We created a mild version with the same rich flavor. Optionally, add chilies for some heat.
    Share Pin Print
    hands-on time 30 minutes
    Course Main Course
    Cuisine Ethiopian
    Servings 3

    Ingredients
      

    Protein

    • 1 lb lamb, sirloin beef, or chicken breast or thighs, cut into 1/4 inch thin strips, about 1/2-1 inch long

    Fresh Produce

    • 2 cloves garlic grated or pressed
    • 1 large onion halved and sliced
    • 1 bell pepper yellow or red or mixed, cut into 1/4 inch thin strips

    Packaged Goods/Staples

    • 2 tbsp red wine
    • vegetable oil *
    • salt & pepper

    Berbere Culinary Spice Kit

    • Paprika, mild chilies, coriander, ginger, basil, ajwain, cardamom, cinnamon, cloves, fenugreek

    Optional

    • 1-4 fresh jalapeño and/or red chilies finely sliced

    Suggested Sides

    • flat bread Ethiop. injera ** recommended
    • rice cooked or steamed
    • tomato cucumber salad with light dressing

    Instructions
     

    Prepare

    • In a BOWL, mix wine, garlic, and Berbere spices. Set aside.

    Tibs

    • In a large PAN, heat 2 tbsp oil. Add onions and 1/2 tsp salt.
    • Stir-fry 5-10 minutes over medium heat, until the onions turn translucent.
    • Add the mixture from the BOWL and bell peppers.
    • Cover and cook over medium-low heat for about 10 minutes, stirring occasionally. If necessary, add 1-2 tbsp of water.
    • Add meat and stir-fry quickly over high heat for about 2 minutes, until the meat is just cooked. Add salt to taste.

    Serve

    • Serve tibs with your preferred sides.
    • Enjoy!

    Notes

    * Ethiopian seasoned oil recommended.
    ** From an Ethiopian store, if available, or try our shortcut recipe.
    Ethiopian Injera

    Ethiopian Injera - Shortcut Version

    Injera is best made with teff flour. This gluten-free grain is increasingly available in grocery stores with a wide product selection. Of course, Amazon has it too.

    Authentic Ethiopian injera requires a long preparation time and many steps spread over several days. The baking requires a special pan dedicated only for injera and years of experience. Our shortcut recipe skips the long preparation and can be made on a regular pan. Though the spongy texture can't be reached, the use of teff flour creates an authentic flavor and is fun to eat.

    Ingredients

    • 3/4 cup teff flour
    • salt
    • baking soda
    • 2 tbsp yogurt, plain

    Instructions

    Batter

    In a BOWL, mix teff with a dash of salt and baking soda.

    Add 3/4 cup of water and the yogurt.

    Bake

    Heat a dry PAN over medium heat.

    Add 1/4 cup of the batter in the center of the PAN.

    Tilt the PAN with a circular motion so that the batter coats the surface evenly.

    Cover and cook until the batter is dried, about 2 to 5 minutes. Don't turn it.

    © Recipe: SpiceBreeze
    Cuisine: Ethiopian
    Ethiopian Tibs
     

    Enter the Culinary World

    Be Inspired | Explore your boundaries and creativity

    Join Now
    Explore
    3
    Sep, 2022
    Ethiopian Misr Wot

    Ethiopian Misr Wot

    How to cook 34 authentic global recipes without tedious planning.
    Ethiopian Misr Wot

    Ethiopian Misr Wot

    SpiceBreeze
    Misr wot is an Ethiopian lentil stew seasoned with the indispensable berbere spice blend. Authentic berbere is very hot. We created a mild version with the same rich flavor. Optionally, add chilies for some heat. An important step for Ethiopian stews is slow cooking finely chopped onions. Don't cut this step short.
    Share Print
    hands-on time 30 minutes
    Course Main Course
    Cuisine Ethiopian
    Servings 3

    Ingredients
      

    Protein

    • 1 cup red lentils [1] rinsed well

    Fresh Produce

    • 1 medium onion finely chopped
    • 4-6 cloves garlic grated or pressed

    Packaged Goods/Staples

    • 2 cups broth vegetable or any other
    • vegetable oil [2]
    • salt & pepper

    Berbere Culinary Spice Kit

    • Paprika, mild chilies, coriander, ginger, basil, ajwain, cardamom, cinnamon, cloves, fenugreek

    Optional

    • 1-3 chilies quartered

    Suggested Sides

    • rice cooked or steamed
    • flat bread (Ethiopian injera [3] recommended)
    • tomato cucumber salad with a light dressing

    Instructions
     

    • In a small POT, add onions and 1/2 tsp salt.
    • Cover and cook over medium heat for about 5 minutes, stirring occasionally.
    • Add 3 tbsp oil, stir well.
    • Cover and cook over medium-low heat for about 10 minutes until the onions begin to brown, stirring occasionally. Be careful not to burn the onions.
    • Add garlic to taste and berbere spices. Mix well.
    • Add broth, cover, bring to a broil, and cook for 10 minutes over medium heat, stirring frequently.

    Add Lentils

    • Add lentils, 1/2 cup of water, and salt to taste. Mix well.
    • Cover and cook over medium-low heat for about 10 minutes, stirring occasionally. If necessary, add a bit of water. When done, the lentils should be soft but not mushy.

    Serve

    • Serve with your preferred side.
    • Optionally, garnish with chilies to taste.
    • Enjoy!

    Notes

    [1] Most red lentils in common grocery stores are split lentils. As a substitute use yellow split lentils.
    [2] Ethiopian seasoned oil recommended.
    [3] From an Ethiopian store, if available, or try our shortcut recipe below.
    Ethiopian Injera

    Ethiopian Injera - Shortcut Version

    Injera is best made with teff flour. This gluten-free grain is increasingly available in grocery stores with a wide product selection. Of course, Amazon has it too.

    Authentic Ethiopian injera requires a long preparation time and many steps spread over several days. The baking requires a special pan dedicated only for injera and years of experience. Our shortcut recipe skips the long preparation and can be made on a regular pan. Though the spongy texture can't be reached, the use of teff flour creates an authentic flavor and is fun to eat.

    Ingredients

    • 3/4 cup teff flour
    • salt
    • baking soda
    • 2 tbsp yogurt, plain

    Instructions

    Batter

    In a BOWL, mix teff with a dash of salt and baking soda.

    Add 3/4 cup of water and the yogurt.

    Bake

    Heat a dry PAN over medium heat.

    Add 1/4 cup of the batter in the center of the PAN.

    Tilt the PAN with a circular motion so that the batter coats the surface evenly.

    Cover and cook until the batter is dried, about 2 to 5 minutes. Don't turn it.

    © Recipe: SpiceBreeze
    Cuisine: Ethiopian
    Ethiopian Misr Wot
     

    Enter the Culinary World

    Be Inspired | Explore your boundaries and creativity

    Join Now
    Explore
    2
    Sep, 2022
    Persian Koofteh Tabrizi

    Persian Koofteh Tabrizi

    Persian Koofteh Tabrizi

    Persian Koofteh Tabrizi

    Giant meatballs filled with nuts and dried fruits

    Koofteh Tabrizi Culinary Spice Blend:

    Turmeric, cinnamon, cardamom, coriander, rose petals, black pepper, cumin, mint

    Indispensable Ingredients
    • 1 lb ground meat (beef, lamb, or any other)
    • 1 egg, 1-2 onions, tomato paste or puree or fresh tomatoes
    • parsley and/or other herbs (optional)
    Suggested Sides
    • flatbread, cooked rice, couscous, or boiled potatoes
    • (lettuce) salad, radish, herbs, sautéed spinach,
      or any other steamed or cooked vegetables that you prefer
    Optional Recommended Ingredients

    Special meatball ingredients:

    • 1/3 cup yellow split peas 
    • 1 cup cooked rice (you can skip those for a more standard meatball version)

    Optional filling or topping: 

    • 4 tbsp chopped nuts (walnuts)
    • 1/3 cup dried fruits (cranberries)
    • 1 egg (optional filling, if you like it)
    Discover New Flavors Every Month

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

    Persian Koofteh Tabrizi Recipe - All Versions
    Persian Koofteh Tabrizi Recipe - The Breeze Way

    FAQ

    • Our Persian advieh spice blend includes turmeric, cardamom, roses, and mint.
    • Nuts and dried fruits as filling or topping.
    • Split peas and rice are mixed with the meat.
    • The authentic meatballs are gigantic to allow for a filling. Their preparation takes a bit longer. We recommend this version for home chefs looking for a challenge.

    Here are some suggestions to save preparation time:

    • Make the recipe when you have leftover rice.
    • Cook the rice and the lentils up to 3 days beforehand. Tip: Let it cook while you prepare a different dinner.
    There are plenty of ways to make the recipe easier while keeping the incredible flavor. In the order easy to easiest:
    • Skip the filling, and make standard size meatballs.
    • The Breeze Way:
      Skip the split peas and rice.
      Just reduce the herbs to 1 tbsp chopped herbs and add 2 tbsp breadcrumbs or almond meal.
    • Make your standard meatball-tomato sauce recipe and season it to taste with the Persian spice blend.

    If for any reason, your meatballs don’t hold the form or fall apart during cooking in the pot, you won’t loose any of the flavor. Just crumble them up to mix with the sauce and cook them shorter, about 15 minutes.

    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].

    @ COPYRIGHT 2016-2024 SpiceBreeze - LUMIAD Inc.