Pinch Spice Market

It’s so important to support your local and small businesses to help them survive and thrive.

Our first focus will be on spices. Once you get away from all the salt in fast food, you start to realize the importance of having spices in your meals. Once you start using them regularly, you’ll start to notice information about what powerhouses many spices and herbs are in maintaining your health and immune system. Once your armed with that information, you become powerful too.

I’ve been following Pinch Spice Market since they had a shop in Bucktown (Chicago). From talking with the owners (and my own tastebuds), I know they use discernment when selecting the spices and herbs that they sell. The quality of their spices is top tier. Dedicated to sustainability and organics, Pinch knows how growing and processing spices can be pesticide and chemical heavy. But not only do I trust the “purity” of their spice, their blends are really what it’s about.

Now they’ve moved physically but still have a strong online market. Supplying many of Chicago’s finest restaurants with spice blends for seasoning, marinating and dusting, they are experts on the complex favors involved in making good blends. One of my favorites is Ras El Hanout, a Moroccan spice that goes well with vegan and vegetarian foods. I remember reading the blog posts about developing this spice blend and the nuances needed to really make it taste authentic.

And a must-mention my son’s favorite - Magic Toast Dust…evaporated cane juice, Vietnamese cinnamon, orange zest. Cinnamon Toast was such a comfort food growing up. We now make a gluten-free version with vegan butter.

Next time you need a spice, give this small business a try: https://pinchspicemarket.com/

You’ll be directly supporting the fair-trade and organic marketplaces :) And for that I’m grateful.

COCONUT WHIPPED CREAM

14 ounces Coconut Cream (can)

3 tablespoons Powdered Sugar (optional)

1 teaspoon Vanilla Extract (optional)

Wisk together until desired thickness.

PUMPKIN SLAB PIE

From the recipes: Grain Free Pumpkin Slab Pie from MI Gluten-Free Gal and Gluten  Free Vegan Pumpkin Pie from Sarah Bakes Gluten Free

For the crust:

1 pkg Chebe Cinnamon Roll Mix (1-1/4 cups)

2 tbsp oil

1 egg

4 tbsp cold butter, cut into chunks

4 tbsp ice cold water

For the Filling:

2 1/4 cups pure pumpkin purée

3/4 cup full-fat coconut milk

1/2 cup cane sugar

1/4 cup pure maple syrup

1/4 cup cornstarch or tapioca starch

1 teaspoon pure vanilla extract

1-1/2 teaspoons ground cinnamon

1/2 teaspoon ground ginger or 1 teaspoon ginger juice

1/4 teaspoon ground nutmeg

non-dairy whipped topping for serving (optional)

In a large bowl, combine ingredients for the filling and whisk until completely combined. Cover bowl with saran wrap and refrigerate for one to two hours.

Meanwhile, prepare the crust. Add the Chebe Cinnamon Roll mix to a food processor, along with the oil and egg. To that, add the cold butter. Pulse until a dry sand texture develops.

Slowly add the ice cold water to the processor, one tablespoon at a time. Process until a ball of dough forms. Lightly flour a work surface with grain free flour or tapioca starch. Roll the large portion of dough into a large rectangle, approximately 11 by 15 inches.

Transfer crust to an un-greased quarter sheet pan. Use your fingers to press into place, making sure dough forms up the sides of the pan. Place pan in refrigerator for 15-20 minutes for crust to chill. Doing so prevents the crust from shrinking as it bakes.

Preheat the oven to 425 degrees. Once oven is preheated, removed crust and filling from the refrigerator. Pour approximately half of the pie filling into the prepared crust. Bake the pie at 425 for 10 minutes. Then, immediately turn the temperature down to 350, and continue to bake for another 20-60 minutes. Check every 20 minutes. Bake until the outer edges of the slab pie are set, and the center is ever so slightly jiggly.

Chill in the refrigerator or set on the counter to cool.