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With the weather getting colder it’s finally soup season, we decided to make a tofu enchilada soup. It’s warm comforting and hearty, perfect for the chilly nights that are coming.

Ingredients

• 1 tablespoon butter

• 1 tablespoon olive oil

• 1 yellow onion, diced

• 1 jalapeno pepper, diced

• 3 cloves garlic, minced

• 10 oz. red enchilada sauce

• 10 oz. diced tomatoes with green chilies, undrained

• 15 oz. black beans, drained and rinsed

• 15 oz. canned whole kernel corn, drained

• 1 tablespoon hot sauce, optional

• 4 cups veggie broth

• 1 block extra firm tofu, cubed

• 4 oz. cream cheese, cubed and softened

• 1 cup cheddar cheese, shredded

• ½ cup Monterey Jack cheese, shredded

• 2 tablespoons of The Magician

• Tortilla Strips, optional, for serving

• Sour Cream, optional, for serving

Instructions

1. Take out the cream cheese and allow it to soften. Shred cheddar and Monterey jack cheese from a block and set aside.

2. Heat butter and olive oil in a large soup pot over medium heat. Add the onions and the peppers. Soften for 4 minutes, then add the garlic and cook for 1 more minute.

3. Drain tofu. Add it to the soup pot along with all remaining ingredients except for the cream cheese and shredded cheese

4. Bring the soup to a gentle boil and allow the tofu to slowly cook through. About 15-20 minutes.

5. Reduce heat to low. Stir in the softened cream cheese until combined, then stir in the shredded cheese until melted.

6. Taste and add any additional seasonings as needed, then serve with more shredded cheese, tortilla strips, and sour cream.

I love the mellow onion flavor that leeks provide, and when my 9-5 was having a soup potluck this soup became a clear winner in my mind. This is a nice creamy soup and adding in the crispy leeks and potatoes at the end for a bit of texture made this soup a clear winner.

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Ingredients

• 3 lbs of yukon gold potatoes | Divided

• 3 tablespoons of butter

• 2 large leeks, halved and sliced | Divided

• 4 garlic cloves smashed

• 6 cups of vegetable stock

• 1 cup of heavy cream

• 2 tablespoons of The Fool seasoning

• 2 tablespoons of Death seasoning

• 1 teaspoon of The Hermit seasoning

• a dash of lemon juice

Instructions

1. Prepare the stock

   1. If using our stock recipe you will want to start the stock 3-4 hours before cooking this soup.

2. Boil the potatoes

   1. In a large stockpot bring 12-14 cups of salted water to a boil.

   2. Boil the potatoes for 10-12 minutes until soft. Set aside a few potatoes to be used as garnish.

   3. Drain the potatoes and set aside for later.

3. Saute the ingredients

   1. In the same stock pot used for the potatoes, melt the butter over medium-high heat until just before browning stage, add in the leeks and saute for 8-10 minutes, if the leeks start to brown reduce the heat to prevent burning.

   2. Add in the smashed garlic, veggie stock, thyme, potatoes, and spices to the stock pot and bring the soup to a boil, reduce heat and simmer for 3-5 minutes so the ingredients can get to know each other.

4. Blend the soup

   1. Using an stick blender or traditional blender, blend the soup to a smooth consistency, optionally strain soup through a fine mesh sieve.

   2. Return the soup to the pot

   3. Add in the heavy cream and mix until thoroughly combined.

5. Garnish and Serve

   1. If serving right away, heat the soup over medium-high heat until desired temperature is reached. Otherwise

   2. While the soup is heating up, dice the potatoes into 1/4” pieces and saute the potatoes and leeks over medium-high heat, until crispy. Top the soup with the garnish right before serving.

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Ingredients

• 2 tablespoons olive oil

• 1 garlic bulb, smashed

• 8oz cremini mushrooms, sliced

• 2 cups of carrots, diced

• 1 yellow onion, diced

• 1/2 celery stalk (5-6 ribs), 2 inch pieces

• 2 T of The Hanged One

• 2 T of Death

Instructions

1. In a large stock pot, heat the olive oil over medium heat, add the garlic and saute for 1 minute until fragrant

2. Add the mushrooms and saute for 3-5 minutes until the mushrooms have released their water and begun to absorb the oil and garlic

3. Add in the carrots, onions, celery and spices

4. Fill the stockpot with water until all of the veggies are covered and begin to float

5. Bring to a boil, then reduce heat to simmer, and simmer for 2-3 hours

6. Strain the liquid into a bowl or mason jar to cool, can be cooled in the fridge uncovered. (Make sure to cover once the stock has cooled)

A friend of mine showed me the joys of curry ketchup. Spicier and with a better flavor than traditional ketchup. Our Strength seasoning blend pairs really well with the acid of ketchup, and makes a great sauce for dipping fries, or serving over hashbrowns as pictured above.

Ingredients

• 1/2 cup of ketchup

• 2 tablespoons of Strength Tarot Card Culinary Spice Blend

Instructions

1. In a small bowl mix all of the ingredients until combined.

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Yields: 4 servings Prep time: 10 minutes Cook time: 20 minutes

Ingredients

• 1 tablespoon extra virgin olive oil

• 1 lb (453g) spaghetti

• 8 oz (226g) of guanciale or pancetta

• 1 - 2 garlic cloves

• 8 oz (226g) frozen peas

• 1 cup parmesan reggiano

• 4 egg yolks

• The World to taste

Instructions

1. Put a large pot of salted water on to boil.

2. While waiting for the water, heat the olive oil in a large sauté pan over medium heat. Add the guanciale or pancetta and cook slowly until crispy.

   Add the garlic and cook another minute, then turn off the heat and put the pancetta and garlic into a large bowl.

3. In a small bowl, beat the eggs and mix in about half of the cheese with a fork.

4. Once the water has reached a rolling boil, add the pasta, and cook 2-3 minutes for fresh pasta, or as directed on the package

5. When the pasta is al dente, reserve a cup of pasta water. Strain the pasta and immediately add it to the bowl of guanciale and garlic. Work quickly, as you want the pasta to be hot.

6. Add the beaten eggs with cheese and toss quickly to combine once more. Add some pasta water to the bowl to create a nice creamy sauce. The hot pasta and the pasta water should cook the eggs enough to be creamy and not scrambled.

7. Garnish with the rest of the parmesan and The World to taste.

Here is our recipe for our basic pasta dough to make smooth silky pasta

Yields: 4 servings Prep time: 3 minutes Cook time: 5-10 minutes

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Ingredients:

• 1/2 Sourdough Baguette

• 2 T Butter, Softened

• 1 tablespoon Garlic, Minced

• 2 tablespoons Brady Street Sprinkle

• 4 ounces Colby Jack Cheese

• 2 teaspoons The Hermit Seasoning Blend

Instructions:

1. Set one rack in the middle and the other to the top rack, Preheat oven to 350 degrees

2. Slice baguette in half lengthwise

3. Mix Butter, Garlic, and Brady Street Sprinkle and spread evenly over bread

4. Bake the baguette on a sheet tray in the oven for 3-5 minutes or until the butter is melted and the baguette is starting to brown.

5. Take baguette out of the oven and switch the oven to a high broil

6. Cover the baguette in Colby Jack Cheese and broil until the cheese is browned.

7. Sprinkle The Hermit Over the melted cheese and slice into 4 portions

Brady Street Sprinkle is not a paid promotion we just really really like it on bread :)

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Yields: 5-6 servings Prep time: 1 hour Cook time: 3-4 minutes

Ingredients

• 350g of AP Flour

• 3 large eggs, at room temperature

• 1 egg yolk

• 2-3 tbsp of tepid water

Instructions

1. Mound the flour on a wooden table and create a crater in the middle.

2. In the crater, add the eggs, yolk, and water.

3. With a fork, start incorporating wet mixture into flour until it forms a shaggy ball.

4. Knead with hands for about 8 minutes until soft and smooth.

5. Cover in plastic wrap and let rest at least 30 minutes.

6. (Optional) Roll out your dough using a pasta roller and cut and form into desired shape

   Thanks for reading Dahlia's Enchanted Kitchen! This post is public so feel free to share it.

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This recipe is designed to bring out the rich flavor of lamb, complemented by tangy yogurt, aromatic spices, and bright, earthy sides.

Yields: 2 servings Prep time: 30 minutes + 4-12 hours marinating Cook time: 30-40 minutes

The Emperor Lamb Lollipops

Ingredients:

• 4-6 Frenched lamb chops (also known as lamb lollipops), about 1.5 - 2 inches thick

• 1 cup plain Greek yogurt (full-fat recommended)

• 2 tablespoons olive oil

• 2 cloves garlic, minced

• 1 tablespoon fresh lemon juice

• 1 teaspoon grated fresh ginger (optional, but highly recommended for depth)

• 2-3 tablespoons The Emperor Tarot Card Culinary Spice Blend

• Fresh mint sprigs for garnish (optional)

Instructions for the Lamb:

1. Prepare the Marinade: In a large bowl, whisk together the Greek yogurt, olive oil, minced garlic, lemon juice, grated ginger (if using), and The Emperor.

2. Marinate the Lamb: Add the lamb lollipops to the marinade, ensuring they are thoroughly coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight (up to 12 hours) for best flavor.

3. Bring to Room Temp: About 30-45 minutes before cooking, remove the lamb from the refrigerator and let it come closer to room temperature. This helps with even cooking.

4. Sear the Lamb:

   • Heat a heavy-bottomed skillet (cast iron works great) or grill pan over medium-high heat until very hot. Add a tablespoon of high-smoke-point oil (like grapeseed or avocado oil) if not using a non-stick pan.

   • Scrape off any excess marinade from the lamb chops (a thin layer is fine).

   • Place the lamb lollipops in the hot pan and sear for 2-4 minutes per side, depending on thickness and desired doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). Use a meat thermometer for accuracy.

5. Rest the Lamb: Once cooked, transfer the lamb to a cutting board, tent loosely with foil, and let rest for 5-10 minutes. This allows the juices to redistribute, ensuring tender and juicy meat.

6. Garnish: Garnish with fresh mint sprigs, if desired.

Braised Greens with Golden Raisins & Toasted Pine Nuts

These greens offer a delightful balance of bitterness, sweetness, and crunch.

Ingredients:

• 1 large bunch of sturdy greens (e.g., collard greens, mustard greens, kale, or a mix), about 8-10 cups raw, tough stems removed and chopped

• 1 tablespoon olive oil

• 1 small shallot, thinly sliced

• 2 cloves garlic, minced

• 1/4 cup golden raisins

• 2 tablespoons toasted pine nuts

• 1/2 cup chicken or vegetable broth

• 1 tablespoon apple cider vinegar (or red wine vinegar)

• Salt and freshly ground black pepper to taste

Instructions:

1. Prepare Greens: Wash the greens thoroughly. If using large leaves, stack them, roll them tightly, and slice into thin ribbons (chiffonade).

2. Sauté Aromatics: Heat olive oil in a large skillet or Dutch oven over medium heat. Add sliced shallots and cook until softened, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.

3. Add Greens: Add the chopped greens to the skillet. They will seem like a lot, but they will cook down significantly. Stir frequently until they begin to wilt, about 5-7 minutes.

4. Braise: Stir in the golden raisins, broth, and apple cider vinegar. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the greens are tender.

5. Finish: Uncover, season with salt and pepper, and cook for another 2-3 minutes if there’s too much liquid. Stir in the toasted pine nuts just before serving.

Roasted Red Pepper Coulis

This vibrant coulis adds a beautiful color and sweet-smoky flavor to the plate.

Ingredients:

• 2 large red bell peppers

• 1 tablespoon olive oil

• 1/4 cup vegetable broth or water

• 1 small clove garlic (optional)

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon sugar (optional, to balance acidity)

• Salt and freshly ground black pepper to taste

Instructions:

1. Roast Peppers: Preheat broiler or grill. Halve the red bell peppers and remove seeds and membranes. Place them skin-side up on a baking sheet. Broil for 8-12 minutes, or until the skins are blackened and blistered.

2. Steam Peppers: Immediately transfer the hot peppers to a bowl and cover tightly with plastic wrap or place them in a paper bag and seal. Let steam for 10-15 minutes. This makes the skins easy to peel.

3. Peel Peppers: Once cool enough to handle, peel the skins off the roasted peppers.

4. Blend Coulis: In a blender or food processor, combine the peeled roasted red peppers, olive oil, broth (or water), optional garlic, smoked paprika, and sugar (if using). Blend until completely smooth.

5. Season: Season the coulis with salt and freshly ground black pepper to taste. If it’s too thick, add a little more broth or water until desired consistency is reached.

6. Warm: Gently warm the coulis in a small saucepan over low heat before serving, if desired.

Assembly:

1. Spoon a generous dollop of the Roasted Red Pepper Coulis onto one side of the plate.

2. Place a mound of the Braised Greens with Golden Raisins and Toasted Pine Nuts next to the coulis.

3. Arrange 2-3 Lamb Lollipops artfully on the plate, leaning against the greens and coulis.

4. Drizzle any pan juices from the lamb over the meat.

Enjoy your exquisite meal!

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Yields: 4 servings Prep time: 20 minutes Cook time: 15 minutes

Ingredients

For the Pickled Red Onions:

• 1 large red onion, thinly sliced

• 1/2 cup apple cider vinegar

• 1/2 cup warm water

• 1 tbsp sugar

• 1 tsp salt

For the Marinated Tofu:

• 1lb package of firm or extra firm tofu, drained and pressed

• 1/2 cup of plain greek yogurt

• 2 tbsp of Strength or The Magician tarot card culinary spice blend.

For the Wraps:

• 1 head of butter or iceberg lettuce, leaves separated and washed

• Optional toppings: crumbled cotija cheese, or fresh cilantro

Instructions

1. Pickle the Onions: In a medium bowl or jar, whisk together vinegar, water, sugar, and salt until dissolved. Add the sliced red onions, ensuring they are submerged. Set aside for at least 20 minutes, or longer for more flavor.

2. Marinate the Tofu: In a bowl, combine the greek yogurt with the seasoning blend. Add the tofu and cover the tofu completely in the marinade. Let it marinate for at least 15 minutes.

3. Cook the Tofu: Heat a large skillet over medium-high heat. Crumble the tofu into smaller pieces. Add the marinated tofu and cook for 3-4 minutes, stirring occasionally, until the tofu is lightly browned.

4. Assemble: Arrange the lettuce leaves on a platter. Spoon the cooked tofu into each lettuce cup. Top with the pickled red onions and crumbled cheese. Serve immediately.

Fried rice has always been a dish of comfort and creativity—born from leftovers, flavored by memory, and transformed by the cook’s hand into something deeply satisfying. I first made this fried rice on a quiet Sunday evening, staring down a fridge full of odds and ends and not quite enough motivation for a full meal prep. With a little heat and imagination, it became a bowl of pure gold—steaming, savory, and full of life. Now it’s a staple in my kitchen: a go-to recipe for busy nights, late lunches, or whenever I need something nourishing that doesn’t ask for too much. It’s forgiving, fast, and infinitely adaptable—just like all the best comfort food should be.

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Ingredients:

• 2 tablespoons neutral oil

• 3 cups cooked and cooled rice (preferably day-old jasmine or basmati)

• 2 eggs, beaten or 1/2 cup of vegan egg substitute

• 1 small onion, diced

• 2–3 cloves garlic, minced

• 1 teaspoon fresh ginger, minced (optional but recommended)

• 1 cup carrots, diced

• 1 cup frozen peas

• 1 cup chopped broccoli or bell pepper (optional for extra veg)

• 1 tablespoon The Moon Tarot Card Spice Blend

• 3 tablespoons soy sauce or tamari (gluten-free option)

• 1 tablespoon rice vinegar

• Green onions and toasted sesame seeds, for garnish

Instructions:

1. Prep the rice:
   If using freshly cooked rice, spread it out on a tray and chill it for 15 minutes to remove excess moisture.

2. Sauté aromatics:
   Heat oil in a large skillet or wok over medium-high heat. Add the onion and sauté until soft, about 2–3 minutes. Add garlic and ginger; cook for 1 minute more.

3. Cook the veggies:
   Toss in the carrots and cook for 2–3 minutes until slightly softened. Add peas and any other vegetables you like. Stir-fry for another 2–3 minutes.

4. Cook the eggs:
   Before adding the rice, push the cooked vegetables to one side of the wok or skillet. Add a bit more oil to the empty side and pour in 2 beaten eggs (or ½ cup of vegan egg substitute). Let them set slightly, then scramble gently until just cooked.

5. Add rice & season:
   Increase heat to high. Add the rice and break up any clumps with your spatula. Stir in soy sauce, rice vinegar, the Moon seasoning. Stir-fry everything together for 3–4 minutes, allowing the rice to lightly crisp at the bottom.

6. Taste and adjust:
   Add more soy sauce or vinegar to taste. Remove from heat.

7. Garnish and serve:
   Sprinkle with chopped green onions, sesame oil, and sesame seeds. Serve hot, with sriracha or chili crisp on the side if you like heat.

Roasted asparagus offers a delightful blend of earthy and slightly sweet flavors, with a tender-crisp texture that makes it a versatile side dish.

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Ingredients

• 1 bundle of asparagus

• 1 teaspoon of The High Priestess Tarot Card Spice Blend.

• drizzle of olive oil

• coarse sea salt

Equipment

• Large Pot

• Baking Sheet

• Bowl of Ice Water

Instructions

1. Blanch

   1. Bring a pot of lightly salted water to boil

   2. Snap off the woody ends of the asparagus

   3. Blanch the asparagus for 2 minutes

   4. Place blanched asparagus in the ice bath to stop the cooking

2. Broil

   1. Preheat oven broiler to high and set the rack to the upper rack

   2. Place the now cooled asparagus on a baking sheet and blot with a paper towel to remove the water, and lightly season with olive oil

   3. Broil the asparagus for 3-5 minutes until the asparagus starts to develop a light char

   4. Season the broiled asparagus with The High Priestess Tarot Card Spice Blend

In preparation for Vegan fest 2025 we are working on creating some vegan dishes that incorporate our spices in unique and creative ways. I had these portobello mushrooms sitting in my refrigerator for way to long and wanted to make something delicious with them. This recipe features 2 of our tarot card spices blends, The Magician in the sauce and Death on the patties.

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Ingredients

Bun

• I used store bought vegan buns

• Olive Oil

Portobello Patties

• 4-5 inch portobello cap, stem removed

• 1 teaspoon Death tarot card spices blend

• Drizzle of olive oil

Toppings

• Green pepper diced

• Red pepper diced

• Onion diced

• olive oil

The Magicians Aioli

• 1 cup extra virgin olive oil

• 1/2 cup unsweetened soy milk

• 1 tablespoon The Magician tarot card spices blend

• 1 clove of garlic

• 1/4 tablespoon lemon juice

Equipment

• Large frying pan

• Medium mixing bowl

• Immersion blender

Instructions

1. Cook toppings

   1. In a large fry pan heat a tablespoon over medium-high heat

   2. Fry onions for about 1 minute

   3. Add peppers and saute for about 5-7 until al dente

   4. Set aside

2. The Magicians Aioli

   1. In a medium mixing bowl add all of the ingredients

   2. Blend with an immersion blender until emulsified

3. Fry the mushrooms

   1. In the same frying pan, dry fry the portobello mushrooms, until they are brown and crispy

   2. Then add dash of olive oil and coat the mushrooms

   3. Set aside to rest and cover with Death tarot card spices blend

4. Bun

   1. Brush the buns with olive oil and toast in a hot oven for 5-7 minutes

5. Finish and Plate

   1. Spread The Magicians aioli on the top and bottom bun

   2. Stack a small layer of the topping

   3. Add the portobello mushroom

   4. Enjoy!

This recipe for Bruschetta is super simple and tastes amazing, best of all it doesn't require special equipment. It's a super refreshing side for a hot day!!

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Ingredients

• 4 vine ripened tomatoes diced without the core

• 1 container of mozzarella pearls

• 1 package of basil

• A garnish of balsamic glaze

• 1 tablespoon of The Fool tarot card seasoning blend

Instructions

1. Dice tomatoes into small

2. Mix tomatoes with the rest of the ingredients and mix thoroughly until combined.

3. Top with a balsamic drizzle

4. Serve with the chips of your choice.

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I am a huge fan of spicy mayo and spicy ranch dressing. I knew my magician seasoning was going to be a big hit. Cumin and fennel add a new depth of flavor while the crushed red pepper adds the heat.

Ingredients:

• 1 cup of mayo or ranch dressing

• 1 tbsp of The Magician, start with 1 tbsp and add more to taste

Equipment:

• Small mixing bowl

• Wire whisk

Instructions:

1. Mix the ingredients

   1. Add the ingredients into a small bowl and whisk until thoroughly combined.

2. Store

   1. Store in the refrigerator for up to 7 days

Pairings

• Buttermilk fried Chicken - breaded and fried chicken serve as a condiment on a bun for a spicy chicken sandwich or as a dip for chicken tenders.

• It goes great on fried potatoes, tater tots, etc.

• It goes great with fried cheese curds.