We’re in Miami, so we don’t really know what ‘cold’ is, but we’ve heard rumors lots of you are encountering those first truly chilly, winter-is-coming days of the year. That means warm, soothing comfort food needs to be on the menu. And, what says warm and soothing better than a rich, flavorful curry?

Even better, how about a homemade, deeply comforting gluten-free vegan curry packed with healthful veggies and sustainably sourced spices?

Hungry yet? Yeah, so are we.

Get in the kitchen and give this Vegetable Korma a try. Start with a custom curry powder blend made with top-quality spices from our friends at Burlap & Barrel (yes, it’s okay to brag that you made your own curry powder) then move on to a Korma sauce made with JOI 100% almond nutbase, aromatics and veggies. It’s a simple, crowd-pleasing way to manage even the crispest of fall nights (or cap off a day at the beach—the need for comfort food knows no bounds). Feel free to add or substitute veggies based on what needs to get used up in your fridge!  Sweet potatoes, broccoli, cauliflower, celery...anything will love to swim in this delicious sauce.

Step 1: Blend Curry Powder

What’s in it:

2 TB ground Burlap & Barrel Coriander

2 TB ground Burlap & Barrel Wild Mountain Cumin

1.5 TB Burlap & Barrel New Harvest Turmeric

2 tsp Burlap & Barrel Tanga Ginger

1 tsp mustard powder

1 tsp Burlap & Barrel Cinnamon Verum

½ tsp ground Burlap & Barrel Zanzibar Black Peppercorns

½ tsp ground Burlap & Barrel Cloud Forest Cardamom 

½ tsp Burlap & Barrel Silk Chili (to taste)

1/8 tsp ground Burlap & Barrel Pemba Cloves

1/8 tsp ground Burlap & Barrel stone nutmeg

How it’s made:

Mix together all spices and store in airtight container.

Step 2: Cook your Vegetable Korma

What’s in it:

¼ cup JOI almond nutbase

1 cup water

1 large onion, in chunks

6 cloves garlic

1 ½ tsp salt (plus more to taste)

3 TB olive oil or coconut oil

4 tsp curry powder (from recipe above)

2 TB tomato paste

1-2 potatoes, cubed 

3 carrots, cubed

1 zucchini, cubed

1 yellow squash, cubed

1 bell pepper, cubed

½ cup green peas

How it’s made:

In a blender, blend together JOI almond nutbase, water, onion, garlic and salt until a thin puree has formed.

Heat olive oil or coconut oil over medium heat in a large saucepan, then add curry powder and tomato paste, and cook until fragrant, stirring constantly.

Add creamy onion puree to the pan and cook on medium high heat, stirring constantly, for 3-5 minutes.

Reduce to a simmer and cook for an additional 5-10 minutes.

Add vegetables in batches, beginning with those that require longer cooking times, in this case potatoes and carrots. 

Simmer covered for 10 minutes and then add zucchini, yellow squash and bell peppers.  Add water to thin if sauce is too thick.

Simmer covered for an additional 10 minutes (or longer as necessary until vegetables are all tender), and then add green peas as cooking time is concluding. 

Taste and adjust for seasoning

Serve over basmati rice.

Ready to cozy up in the kitchen and make this super-comforting Vegetable Korma yourself? Lucky you, we’re celebrating teaming up with Burlap & Barrel with a sweet deal—order your JOI + Burlap & Barrel kit today!

What says Fall like apple-based desserts?

Easy answer—nothing.

Whether you’re a connoisseur of only the crunchiest apple crisps, in love with those dangerously fluffy apple donuts, or just a fan of good old-fashioned apple pie, this is the season to go all-in on apple (yes, even if you live outside of Insta-worthy apple orchard territory).

These Fall treats are never going to be health food, but going the homemade route can be a great way to make your favorite apple dessert a little more diet-friendly - especially if you’re looking to avoid dairy and cut back on sugar. Plus, who doesn’t love a warm kitchen that smells like an apple spice candle?

Ready to satisfy your apple craving with a vegan twist? We’ve teamed up with our partners at Burlap & Barrel to create a recipe for Cinnamon Apple Cake made with JOI's 100% Almond or Cashew nutbase that’s definitely going to become a Fall tradition.  

Step 1:  Make the Cake

What’s in it:

1 large apple, cored and diced
½ cup plus 2 TB coconut palm sugar (divided)
1 ½ tsp Burlap & Barrel Cinnamon Verum (divided)
1 ¾ cups flour (whole wheat, whole wheat pastry, or all purpose)
1 tsp baking soda
½ tsp baking powder
½ tsp sea salt
¼ tsp ground Burlap & Barrel Stone Nutmeg
¼ tsp ground Burlap & Barrel Pemba Cloves
¼ cup JOI Almond or Cashew nutbase
1 TB apple cider vinegar or white vinegar
1 tsp vanilla extract
1 cup orange juice (or substitute 1 cup water and increase sugar to 3/4 cup from ½ cup)

How it’s made:

Preheat oven to 350F.  Oil and flour a 8x8 pan or a loaf pan and cut and lay overlapping parchment sheets, with overhang, to create a sling for the cake.

Stir together 2 TB sugar and 1/2 tsp cinnamon, and toss apple pieces with the cinnamon sugar mixture. Set aside.

In a medium bowl, sift together flour, baking soda, baking powder, salt, nutmeg and clove powder, and stir to combine.

In a separate bowl, combine JOI nutbase, vinegar, vanilla and orange juice.

Add the wet ingredients to the dry ingredients and stir to combine, taking care not to overmix. 

Fold in apple mixture and pour batter into the prepared pan. Bake for 35-40 minutes.

Allow to cool for at least 15 minutes prior to unmolding.

If desired, prepare glaze (recipe below) and pour over the cooled cake.

Step 2:  Glaze the Cake (Optional)

What’s in it:

½ cup JOI Almond or Cashew nutbase
2  TB maple syrup (or sweetener of choice)
1  TB water (or up to 2 TB if you prefer a thinner glaze)
⅛  tsp Burlap & Barrel Cinnamon Verum
¼ tsp vanilla extract
Pinch of salt

How it’s made:

Whisk (or blend) together all ingredients.  Pour over cooled cake.

Ready to channel your inner (vegan) Betty Crocker? Lucky you, we’re celebrating our partnership with Burlap & Barrel with a sweet deal—order your JOI + Burlap & Barrel kit today!

Have you jumped on the turmeric bandwagon yet? If not, we’ve got a PSA for you—and a brand new partnership with Burlap & Barrel, hands down the best purveyor of this super spice you’re going to find (you can thank us later).

So here’s the deal. Turmeric is a powerful anti-oxidant, anti-inflammatory, taste-enhancing gem of a spice. You might be most familiar with it as a key flavor in curry, but turmeric can also seriously up your latte game.

Let us introduce you to the Golden Latte. Made with JOI and top-quality spices from our friends at Burlap & Barrel, this is a morning (or afternoon, or evening) pick-me-up that you’ll really be able to feel good about. Frothy milk made from 100% almond or cashew JOI nutbase, a touch of sweetener, and the warming taste of ginger, cinnamon, and of course, turmeric? Yeah, you’re gonna be hooked.

Here’s our recipe for a Golden Milk Latte made with JOI and Burlap & Barrel spices:

What’s in it:
2 TB JOI almond or cashew nutbase
8 oz water
½ tsp Burlap & Barrel New Harvest Turmeric
½ tsp maple syrup, date syrup, honey or sweetener of choice
¼ tsp ground ginger, or 1-inch piece of fresh ginger, sliced thinly
¼ tsp Burlap & Barrel Cinnamon Verum
¼ tsp vanilla extract
A pinch of ground pepper (optional but assists with absorption of turmeric))

How it’s made:
Blend water with JOI and warm the JOI nut milk in a saucepan over low heat.
Add all other ingredients to the saucepan, and whisk to combine.
Allow to steep for 2 minutes (or longer if using fresh ginger); stir, strain into mug and enJOI.

Or, skip the warm milk and serve on ice.

Ready to make this Golden Milk Latte part of your everyday routine? Lucky you, we’re celebrating teaming up with Burlap & Barrel with a sweet deal—order your JOI + Burlap & Barrel kit today!