Date Archive

Preheat oven to 350° F and line baking sheets with parchment paper. Whisk together flour, 7400 Komi™ Powder, curry powder, salt, baking soda and baking powder. In a separate bowl, use electric mixer to beat together butter and sugars until light and fluffy. Mix in peanut butter until completely incorporated. Mix in eggs and vanilla…

Heat olive oil in pot over medium-high heat, then add onion and sauté until soft and lightly browned, about 5 minutes. Add garlic and continue heating and additional 2 minutes. Mix olives and capers into pureed tomatoes and pulse lightly with immersion blender. Add 1101 Anchovy Extract Powder, 5301 Traditional Soy Sauce Powder, 6100 Red…

Add vegetable stock to pot and begin heating on medium-high heat. Whisk 7103 Natural Flavor Enhancer Powder, 7400 Komi™ Powder, salt, onion powder and curry powder into vegetable stock until dry ingredients are completely dispersed and no lumps remain. Add carrots and ginger paste and continue heating until mixture comes to a boil. Reduce heat…

Add water to sauce pan and then add 6100 Red Miso Powder, 5360 Wheat Free Soy Sauce Powder, 5401 Rice Vinegar Flavored Powder and salt and mix until dissolved/dispersed. Add remaining ingredients to sauce pan and mix well. Heat on medium-low heat until glaze has thinned and all ingredients are well-combined. Process using immersion blender…

Whisk together brown sugar, Rezista starch, 2111 Shiitake Extract Powder, 7400 Komi™ Powder and salt in pot. Whisk in whole milk until all dry ingredients are dispersed and no lumps remain. Begin heating mixture on medium-high and bring just to a boil while stirring constantly. Reduce heat to medium low and continue stirring for 1…

Dry mix all ingredients together until even blended and free of any lumps.  Use as a seasoning on chips, crackers, nuts, popcorn, etc. or as an ingredient in a soup, sauce or dressing.

Mix together cream cheese and Greek yogurt until smooth. Mix in confectioners’ sugar, orange zest, vanilla extract, 7400 Komi™ Powder and ground lavender until all ingredients are completely dispersed and smooth. Spoon into a graham cracker or your favorite cookie crust and refrigerate.  

Add vegetable stock and tomato juice to pot. Mix together Perma Flo starch, 7400 Komi™ Powder and salt. Whisk or use immersion blender to mix dry ingredients into vegetable stock / tomato juice mixture. Add crushed tomatoes and begin heating on medium-high heat. When mixture begins to boil, reduce heat to low and simmer for…

In a small food processor bowl, add drained and blotted sun-dried tomato pieces, olive oil (or reserved oil from tomatoes), bread crumbs, 2355 Roasted Garlic Extract Powder, 6100 Red Miso Powder, lemon zest, 7400 Komi™ Powder, 2310 Roasted Chinese Cabbage Extract Powder, Salt and Black Pepper. Pulse mixture until combined and coarse textured. Add eggs…

Whisk together brown sugar, Rezista starch, 7400 Komi™ Powder, 6100 Red Miso Powder and salt in pot. Whisk in whole milk until all dry ingredients are dispersed and no lumps remain. Begin heating mixture on medium-high and bring just to a boil while stirring constantly. Reduce heat to medium low and continue stirring for 1…