Habanero Butter Shrimp Tacos

Habanero Butter Shrimp Tacos

I’m going to let you in on a little secret; well, it’s really not much of a secret, because anyone who has had the GREAT pleasure of me cooking for them, knows I make THE BEST tacos and these Habanero Butter Shrimp Tacos are no different. I make tacos at least once a week in my house, … Read more

Carolina Reaper Baked Chicken Wings

Carolina Reaper Baked Chicken Wings

I like LOVE chicken wings and this Carolina Reaper Baked Chicken Wing recipe hits the spot! So much so, that when I’m consuming them, I closely resemble a rabid, wild animal, that hasn’t eaten in days weeks; which is why I prefer eating them in the comfort of my own home where I can borrow my son’s bib and my cats … Read more

Sonoran Spice Irish Nachos Recipe

Irish Nachos

Have you heard of Irish Nachos before? I recently tried these delicious Irish Nachos at a local pub and wanted to try them out myself. They are an amazing brunch meal! Not to mention easy to create. These Irish Nachos take less than 30 minutes to make! They’re stacked with spicy waffle fries, fried eggs, … Read more

Sonoran Spice Spicy Ranch Dip

Ghost Pepper Ranch Dip Recipe

One of the best ways to try our pepper products is to make a spicy ranch dip. This simple recipe will allow you to fine-tune how much of any one pepper you can handle without going overboard. This recipe is also incredibly versatile, anywhere you would normally use ranch dressing you can use this recipe … Read more

Ghost Pepper The Complete Guide

What are Ghost Peppers? How Hot Are They?

The ghost pepper (also known as bhut jolokia) is a super-spicy pepper that originated in India. Although this pepper has been around for centuries, the western world was first introduced to the ghost pepper in 2000. At first, this pepper tastes smoky, almost sweet. But wait thirty or forty seconds—the intense heat sneaks up on you like a ghost.

Vegan Oyster Mushrooms “Chicken” with Sweet Chili Sauce

Vegan Oyster Mushrooms “Chicken” with Sweet Chili Sauce

I’ve always loved mushrooms. They can be added to any type of food – in salads, in pasta, with rice, etc. But I also like having them just by themselves. With a little bit of imagination, you can turn mushrooms into something quite special. I cooked some oyster mushrooms today, seasoned with salt, pepper, garlic, … Read more

Vegan Grilled Vegetables with Peas

Vegan Grilled Vegetables with Peas

Winter is coming and so is spicy food on our tables. I love eating chilies on a cold day – it keeps you so warm. What I really love is grilled vegetables with some habanero flakes and smashed peas. Such a great combination.

I love using green peas – they are so delicate and flavorful, and so healthy! One serving of frozen peas has more vitamin C than two large apples.

Really nutritious, easy, and full of flavor. This meal will satisfy any appetite on a cold winter’s day.

If you are not used to habanero peppers, be sure to go easy on the habanero flakes. They are extremely potent and the last thing you will want to do is over-spice this dish. 

Smashing and seasoning the peas | Sonoran Spice

So, let’s get to the point and talk a bit more about this vegan BBQ. I boiled the green peas for about 10 minutes just enough so they will be easily mashed with a fork. I seasoned them with salt, black pepper, and Sonoran Spice Habanero Flakes. Then I roasted the pumpkin a bit because it takes longer to be cooked and then grilled it with all the other veg for 15 minutes on a griddle pan. 

In the end, you have nothing else to do but to enjoy the meal!

Grilled Vegetables in pan - Sonoran Spice
Vegan Grilled Vegetables with Peas
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Spicy Vegan Grilled Vegetables with Smashed Peas Recipe

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Course
Cuisine: Mediterranean
Keyword: BBQ, grilled, grilled vegetables, habanero, peas, spicy, vegan, vegetables
Servings: 4 people
Calories: 154kcal

Ingredients

  • 1 Eggplant
  • 8 Cherry Tomatoes
  • 1.5 cups Pumpkin cubed
  • 1.5 cups Mushrooms
  • 1 Red Onion cubed
  • 2 cups Green Peas
  • 2 tsp Sonoran Spice Habanero Flakes
  • 1 tbsp Olive Oil
  • 1 pinch Salt season to taste
  • 1 pinch Black Pepper season to taste

Instructions

  • Boil the peas for about 10 minutes, until they become soft and easy to mash with a fork.
  • Season them with salt, black pepper, Habanero Flakes and add in some olive oil as well.
  • Grill all the other vegetables on a griddle pan. The thing that takes more time to be cooked is the pumpkin.
  • You can roast it in the oven first, for about 20-30 minutes, and then grill it.
  • All the other things are ready in less than 15 minutes.
  • Serve with some chili oil and enjoy!

Nutrition

Calories: 154kcal | Carbohydrates: 25g | Protein: 7g | Fat: 4g | Sodium: 22mg | Potassium: 815mg | Fiber: 8g | Sugar: 12g | Vitamin A: 4450IU | Vitamin C: 46mg | Calcium: 48mg | Iron: 2.1mg

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Spicy Vegan Potato Curry Recipe

Spicy Vegan Potato Curry Recipe

Extra Spicy Vegan Potato Curry is one of my favorite meals. It’s full of flavor and exotic aromas that make my mouth water as it cooks. This particular potato curry contains turmeric and Sonoran Spice habanero flake.  All the flavors in this dish will blow your taste buds away!

Because there are many types of Curry to make, we are with a vegan approach. And for our dish, we are going to use potatoes as a substitute for traditional meats. The coconut milk is what makes it very creamy and comforting.

To spice up our dish we are going to use Sonoran Spice Habanero flakes. These pepper flakes are super hot, so be careful not to add too much. If it gets to be too spicy grab a glass of milk, or a piece of cheese to tame the heat.  To give this meal more body try adding quinoa and chickpeas.  

This spicy vegan potato curry is great served at lunch as it will give you energy for the whole afternoon! Packed with spices and veggies this meal has many health benefits such as lowering blood pressure, boosting your metabolism, and more. 

Spicy Vegan Potato Curry Recipe
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Spicy Vegan Potato Curry

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: Indian
Keyword: curry, flakes, habanero, potato, spicy, turmeric, vegan
Servings: 3
Calories: 195kcal

Ingredients

Instructions

Directions

  • In a deep pan start by frying the cooked potatoes with garlic and ginger.
  • After 3 minutes add the coconut milk, Habanero Flakes, chopped tomatoes, turmeric, coriander, salt, and pepper. As soon as it all starts boiling lower the heat and let it simmer.
  • Now add the quinoa with 1 cup of boiling water and cover with the lid.
  • Stir it occasionally, every 5 minutes, so nothing sticks to the bottom.
  • The quinoa will be cooked in about 25 minutes.
  • Now add the chickpeas and spinach and let it all cook for another 5 minutes.
  • Take it off the heat and enjoy!

Nutrition

Calories: 195kcal | Carbohydrates: 23g | Protein: 5g | Fat: 9g | Saturated Fat: 7g | Sodium: 125mg | Potassium: 438mg | Fiber: 2g | Sugar: 1g | Vitamin A: 585IU | Vitamin C: 11.8mg | Calcium: 55mg | Iron: 3.6mg
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