The warm squash and roasted pecans make this a satisfying fall salad. Check it out: 1 Butternut squash 2-3 Tbsp Seed Ranch Umami Hot Sauce 1 and 1/2 Tbsp olive oil Sea salt and black pepper1/4 Cup raw pecans 2 Tbsp coconut sugar2 cups of spinach 1/4 cup dried cranberries 1 Tbsp balsamic vinegar (We’d recommend Gorgonzola with this for our non-vegans!) Preheat oven to 400 degrees (204° C) Toss peeled and cubed butternut squash in 1 and 1/2 Tbsp olive oil, 2-3 Tbsp Seed Ranch Umami Hot Sauce, and 1 tsp sea salt and 1/2 tsp pepper. Roast for 15-20 minutes, until tender. While squash is...
This is our first umami reserve recipe for you guys, hope you love it. Watch a video tutorial on our Instagram! 1 block of firm tofu drained and mashed in a strainer 1/2 tsp salt1/2 tsp pepper 1 tbsp fennel seed1/2 tsp cumin 1/4 tsp garlic 1/2 tsp smoked paprika (or regular paprika) 2-3 tbsp Seed Ranch Umami Reserve (more if you want it spicier!) Mix, lay evenly on a baking sheet Bake at 415°F (212°C) for 15-20 mins Serve on avocado toast, in a veggie scramble, on tacos, in a burrito, however you’d like it!
Meet your new go-to for tofu! Our Umami and Umami Reserve hot sauces are a fail-safe way to get flavorful tofu for your stir-fry, salads, or however you eat it. Check it out: 1 Block Firm Tofu cut into bars or cubes2 Tbsp Seed Ranch Umami or Umami Reserve Toss marinated tofu in cassava flour Shake excess flour off in a colander (you don't need much)Sear in pan with coconut or vegetable oilPinch of salt That's it! Enjoy flavorful umami tofu. Need to restock? Purchase more here!
Any barbecue, picnic, or party needs guac! Keep your guests and your taste buds entertained with our Thai Green Guacamole recipe. Using the Thai Green with a mashed avocado and a pinch of salt makes a fast, delicious, no-knife or cutting board required guac. 1 Mashed avocado 1 TBSP Seed Ranch Thai Green per avocado Pinch of sea salt Fresh lime juice (optional)
Seed Ranch Smoked Jalapeño Hot Sauce makes a delicious, refreshing summer cocktail In a blender mix: 2 cups chunked watermelon 1 cup ice 1 cup mango Juice of 1/2 lime 2 TBSP of Seed Ranch Smoked Jalapeño Hot Sauce 4 oz mezcal Garnish with sliced basil Agave nectar to taste (optional)