With Fall here and Winter soon upon us, we’ve officially entered the season of warm, indulgent, and festive gatherings. And even though this time of year encourages us to slow down and come together, sometimes it also means needing to throw a dish together quickly!
Growing up in San Diego allowed me to spend a lot of time exploring Baja, Mexico with my family and friends. There is one place in particular, in the deep south, where we spent most of our family vacations and holidays: a small fishing village called San Juanico, also known to Americans as Scorpion Bay.
With the holidays just around the corner, we’ve got festive foods on our minds! We’re thinking: foods that bring people together around the table and get celebrations started. So, what better place to begin than with an appetizer! This dairy free Spinach and Artichoke Queso Dip is made with our Spicy Blanco Cashew Queso as a base, with additions of spinach, artichoke, basil, and parsley.
It's time to caaarrrvee a spoooky Jack-O-Lantern; Fear not, waste not, with a delightful pumpkin seed recipe that's easy to learn. If carving isn't your thing, just grab some raw pumpkin seeds along with our habanero hot sauce, for a little spice (not spook), and a treat well-earned.
All aboard the chocolate taco train: choco choco, choo choo! Hop on as this dessert adventure takes you to a Grain Free Taco Shell rimmed with melted chocolate, and filled with your favorite flavor of Nadamoo vegan ice cream. This is a sweet trip you’ll want to take again and again!