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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.
cauliflower quinoa meatless meatballs in coconut turmeric sauce
INGREDIENTS
- For the Meatless Meatballs
- 8oz cauliflower rice (about 2 cups, see note)
- 1 cup cooked quinoa, cold
- 1 cup fresh chopped cilantro or parsley
- 1/2 cup flour (you can use any kind here)
- 2 eggs, beaten ( see note below for a vegan option)
- 2 tsp extra virgin olive oil
- 1/2 tsp salt
- 3/4 tsp Frontier Allspice powder
- 1/2 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)
- 1/2 tsp Frontier Organic Fair Trade Certified Ground Turmeric Root
- 1/4 tsp salt
- 1/8 tsp Frontier Cracked Black Pepper
- 1/8 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
- 1/2 cup chopped cilantro
INSTRUCTIONS