Hope Springs Gourmet Foods

Hope Springs Vegetarian Bean Loaf

2 Cans Black Beans - Drained, reserving liquid 

1 Can Garbanzo Beans - Drained

1 Cup Baby Portabella Mushrooms - Sliced and Sautéed

1/2 Cup each: 

     Yellow Bell Pepper - Chopped

     Red Bell Pepper - Chopped

     Yellow Onion - Chopped

     Frozen Corn - Thawed

1 Roma Tomato - Diced

1/2 to 3/4 Cup Hope Springs Gourmet Foods Toasted Sweet Onion Crackers -

      crushed into crumbs.

1 Cup Shredded Monterrey or Colby Jack Cheese.

1 Egg or use Egg Replacer.

1  TBLS Hope Springs Mexi-Fiesta Spice Blend

 Try Sedona Garlic, Texas Branded Onion, or Poly Peppercorn & Garlic!

Grated Parmesan Cheese for topping.

Salt & Pepper to taste


1. Drain black beans, reserving liquid to side and mash beans in large mixing bowl.

2. Drain garbonzo beans and chop in food processor.

3. Saute bell peppers and onions. Add to beans.

4. Saute mushrooms and cool. Chop in food processor and add to beans.

5. Grind fine Toasted Sweet Onion crackers into crumbs in food processor. Add to beans.

6. Add egg, corn, tomato, Mexi-Fiesta Spice Blend, and cheese to beans and combine.

7. Shape into loaf and top with parmesan cheese.

Note: if mixture seems dry, add some liquid from black beans.

8. Bake in 350 degree oven for 50 minutes.

Let set 10 minutes, serve and enjoy! 


Stuffed Artichoke

Submitted by Sarah C.


2 cups Hope Springs Gourmet Rosemary, Thyme & Parmesan Crumbs 
1 cup grated parmesan
1/4 cup olive oil
1/4 cup Hope Springs Fusione Italiano Gourmet Spice Blend
4 artichokes, boiled until tender
1 cup garlic aioli, recipe follows
2 lemons, halved


1. Preheat oven to 375 degrees
2. Cut pointy tips of artichoke leaves off, and remove choke from the center. 

    Cut the stems off the artichokes so that they sit standing up.
3. Boil artichokes until tender.  Approximately 10 – 15 minutes.
4. In a mixing bowl, combine crumbs, cheese, olive oil and Fusione Italiano

    Mix thoroughly.  Carefully pack the crumb mixture into all available spaces in

    the artichoke.  Place the artichokes on a baking sheet and place in the oven. 

    Bake for 25 minutes, or until golden brown and the leaves are easily pulled out.
5. Serve the artichokes with a drizzle of garlic aioli and a squeeze of lemon juice.

Garlic Aioli Recipe:
3 garlic cloves, chopped
1 large egg (sis - I'm sure you can use egg replacement)
1 tablespoon freshly squeezed lemon juice
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
2 turns freshly ground black pepper
1/2 cup olive oil

Combine the garlic, egg, lemon juice, parsley, salt and pepper in a food processor or blender and puree.  Add the oil in a slow stream and continue to process until the mixture has formed a thick emulsion.

Hope Springs Eggplant Parmesan

2 - 3 Eggplants - thinly sliced (peeled optional)
2 - 3 Eggs - beaten
​1 Pkg. Hope Springs Gourmet Rosemary, Thyme & Parmesan Crumbs

1 TBLS Hope Springs Fusione Italiano Spice Blend
½ Garlic Clove – minced
6 Cups of your favorite Marinara or Homemade Sauce

16 oz. Shredded 6 Blend Italian Cheese

4 oz. Shredded Parmesan Cheese


1. Dip sliced eggplant in egg and then crumbs. Bake, in single layer, in 360 degree

    oven for 5 minutes on each side.
2. In large baking dish, spread 1/2 sauce (seasoned with Fusione Italiano blend)

    on bottom of dish. Place layer of eggplant, then 1/2 of Italian cheese blend. 
3. Repeat layers and top with remaining cheeses.
4. Bake in 350 degree oven for 30 minutes or until golden brown.
5. Serve with Hope Springs Simple Tomato Parmesan Crostini (recipe)

Hope Springs Gourmet Foods

Vegetarian Recipes

Hummus Dip

​1 – 15 oz. Can Chickpeas / Garbanzo Beans drained and rinsed well
¼ cup Fresh Lemon Juice
​¼ cup Tahini (Sesame Paste)

1 TBLS Hope Springs Garden Fresh Spice Blend
½ Garlic Clove – minced
2 TBLS plus Olive Oil
½ to 1 tsp. Kosher Salt
2 to 3 TBLS water
¼ cup Basil Pesto


1. In food processor, combine Tahini & lemon juice until smooth.
2. Add olive oil, garlic, Garden Fresh spices & salt processing until

    combined – scraping sides.
3. Add ½ beans and process, add remaining beans and process until creamy.
4. Slowly add water until smooth.
5. Place in serving bowl, top with pesto and drizzle with olive oil. Serve with your

    favorite flavor of Hope Springs Gourmet Crackers and Gluten Free Crackers.

Hope Springs Gourmet Foods

Hope Springs Gourmet Foods

Hope Springs Gourmet Foods

Hope Springs Oasis Stir Fry


​1 lb. extra firm tofu

2 - 4 TBLS olive oil

2 tsp. Hope Springs EASTERN OASIS Spice Blend

4 - 6 baby portabella mushrooms - cleaned and sliced

2 TBLS butter

1 TBLS soy sauce

1 baby eggplant - cut in 1' or smaller cubes (soak in salted

   water until ready to use)

1 cups snow peas - chopped into 1" pieces

1 cup julienne cut carrots

1 cup frozen corn

1 cups frozen chopped broccoli

1 cup frozen Edamame shelled soybeans

8 oz. can water chestnuts - drained and rinsed well

2 tsp. toasted sesame oil

1 roma tomato - chopped

2 - 3 green onions - sliced

Sliced toasted almonds

3 cups cooked brown rice


​1. Cook brown rice according to package directions and set aside.

2. Pat excess moisture from tofu and cut into 1" or smaller cubes.

3. Season tofu on all sides with Eastern Oasis spice blend.
4. In skillet, cook tofu in olive oil until browned on all sides. Removed tofu from pan and set aside.

5. Pat dry eggplant and sauté in same skillet until browned on all sides. Remove from pan and set aside.

5. Add butter, soy sauce to pan and sauté mushrooms until tender. 

6. Add toasted sesame oil to pan. Put in snow peas, carrots, corn, broccoli, edamame and water chestnuts to mushrooms

    and continue to sauté until vegetables are heated well. Add more olive oil is needed.

7. Return browned tofu to pan with vegetables and stir to combine.
8. Add tomatoes, green onions and almonds and stir.
5. Serve over brown rice.

Imagination Kit! May substitute shrimp, cubed chicken or pork for tofu.

Hope Springs Easy Quinoa Hummus Tabbouleh Salad
***While Tabbouleh typically has cucumber and mint, you can use your imagination with what ever you have on hand in the fridge!***

1 Cup Bulghur Wheat or Multicolor Quinoa - Cooked according to directions on package.

10 oz. Hummus

Assortment of chopped fresh veggies, black beans, olives, avocado etc.

Chopped fresh Mint or Parsley

1/2  TBLS of your favorite Hope Springs Spice Blend

 Try Sedona Garlic, Texas Branded Onion, or Poly Peppercorn & Garlic!

Juice of one Lemon

1/4 Cup Olive Oil

Salt & Pepper to taste


1. Cook Quinoa according to directions on package. Let cool.
2. Add chopped veggies.

3. Add olive oil, lemon juice and your favorite

     Hope Springs Gourmet Spice Blend.  

4. Add chopped Mint or Parsley.

5. Salt & Pepper to taste.

5. Place quinoa mixture in individual containers.

6. Top with spoonful of Hummus. 

7. Garnish with Olives, Avocado, or Tomatoes. 

8. Cover and refrigerate.

Hope Springs Alfredo Prima Vera Casserole 

4 to 6 Cups Hope Springs Mini Penne Veggie Pasta without avocado (recipe)

4 oz. Shredded Italian Cheese Blend

4 oz. Shredded Parmesan Cheese

Alfredo Sauce (recipe):

1 Pint Heavy Cream
1 Stick Butter - plus two TBLS
2 TBLS Cream Cheese - cubed and room temperature
1 tsp. Garlic Powder
Salt & Pepper to taste
2 TBLS Hope Springs Sedona Garlic Spice Blend 
8 oz. Pkg. Shredded Parmesan Cheese 


1. In medium / large skillet melt 1 stick butter on medium heat.
2. Gradually add heavy cream and whisk / stir to combine and heat through. 
3. Add cream cheese and stir until combined.  
4. Add salt, pepper and Sedona Garlic Spice Blend and stir.
5. Add 1 cup parmesan cheese and continue cooking, stirring often.
    When mixture starts to bubble, reduce heat and simmer for 10 to 15 minutes

    or until sauce has thickened. 

6. Place Mini Penne Veggie Pasta in large bowl.

    Pour in Alfredo sauce and gently stir until well combined.

7. Place mixture in greased 9" X 13" glass baking dish. Top with cheeses and

    bake at 350 degrees until bubbling and cheese starts to turn golden brown. 

    Approximately 20 to 30 minutes.  

Note: Freezes well!

Hope Springs White Tiger Tofu Soup

1/4 - 1/3 Cup Dried Seaweed, such as kelp or wakame - crumbled

         This can be found in most natural foods or Asian grocery stores

         May substitute 1 cup fresh kale - , stem removed and leaves chopped
1/2 Cup Fresh Mushrooms - sliced thin

1 -2 TBLS Hope Springs White Tiger Spice Blend

          This spice blend contains flavors such as ginger with a hint of wasabi

½ Garlic Clove – minced
4 Cups Vegetable Stock

1/2 Cup Green Onions - sliced thin

1/2 - 3/4 Cup Firm Tofu - diced


1. In medium bowl, place seaweed and cover with water. Soak for 20 minutes.
2. In medium /  large pot add vegetable stock, mushrooms, garlic,  kale (if using),   

    and White Tiger spice blend. Heat on medium / low heat for 15 minutes.
3. Add seaweed, green onion and tofu. Heat on low for additional 10 minutes.
4. Serve with Hope Springs Gluten Free Crackers or your favorite flavor.

Imagination Kit: Try adding shredded carrots or water chestnuts.

Hope Springs Gourmet Foods

Hope Springs Quinoa Veggie Salad with Fresh Herb Dressing

Submitted by April K.


1 Cup Quinoa (multi colored pictured

2 Cups liquid such as vegetable stock or water

1/2 bundle fresh asparagus - trimmed and cut in 1" pieces

1 Cup fresh broccoli - trimmed and cut in small pieces

1 Cup fresh cauliflower - trimmed and cut in small pieces

1 Cup fresh carrots - peeled and sliced

1/2 Yellow Bell Pepper - diced

1/4 Red Onion - sliced thin


Juice of one lemon

1/4 Cup Braggs (may substitute with Balsamic Vinegar)

1/4 Cup Olive Oil

1/2 Cup Water

2 Bunches Chives - chopped

1 Bunch Basil - chpped

1 Handful fresh Parsley - chopped

1 bunch Mint - chopped

2 to 3 TBLS Hope Springs Gourmet Sedona Garlic Spice Blend

1 Generous scoop Veganaise

3 TBLS Sugar

Salt and Pepper to taste


1. In food processer, combine all ingredients for dressing and process until creamy. Refrigerate.
2. Bring vegetable stock / water to boil and add Quinoa. Bring back to boil, stir, cover and reduce heat.

    Simmer for 20 minutes. Turn off heat but leave on burner.

3. Steam Asparagus, Broccoli, Cauliflower, Carrots until andante. Set aside. 

4. In large bowl: combine quinoa, steamed veggies, diced yellow bell peppers, red onion and toss.

5. Pour fresh herb dressing over salad, a little at a time to taste, and blend until combined.

    (You may have some dressing left over you can use on a fresh salad)

    Refrigerate for at least one hour or overnight.

Imagination Kit:You can use any favorite fresh vegetables such as mushrooms, butternut squash, green beans, yellow squash, zucchini and garnish with diced avocados. Try using  Hope Springs Gourmet  Texas Branded Onion, Island Peaks Spice Blend, or Spinach Parma, Dill-icious Dip Mix in the dressing.  

Hope Springs Gourmet Foods

Hope Springs Gourmet Foods

Hope Springs "Zucornion" Cakes


1 Medium or 2 Small Zucchini 

1/2 Cup Frozen Corn - thawed 

2-3 Green Onions - sliced 

1 to 2 TBLS Hope Springs Gourmet Tejas Toasted Onion Dip Mix

1/2 Cup Hope Springs Gourmet Salty Dill Crumbs

      Note: May use Hope Springs Gourmet Salty Dill Crackers - crushed into fine crumbs

Salt & Pepper to taste

1 Extra Large Egg or 2 Small Eggs

1/2 Cup Shredded Parmesan Cheese

Olive Oil

Dipping Sauce:

2 TBLS Hope Springs Gourmet Tejas Toasted Onion Dip Mix

1/2 Cup Sour Cream

1/2 Cup Mayonnaise

1. Wash and cut ends off zucchini. Using cheese grater, shred zucchini and lightly salt.

     Place shredded zucchini in strainer and then place in large bowl.

    Cover and place in refrigerator for 1 to 2 hours. Press excess water out and place in bowl.

2. Make dipping sauce by combining Tejas Toasted Onion Dip Mix, sour cream and mayonnaise.

    Cover and refrigerate 1 to 2 hours.

3. Add corn, green onions, Tejas Toasted Onion Dip Mix, crumbs, salt & pepper and combine.

4. Add eggs and cheese. Mix well.

5. In medium skillet heat olive oil. Place large spoonful of mixture in pan and press to form patty.

6. Cook until golden brown and gently turn to brown other side. 

7. Salt and pepper to taste.

Serve and enjoy with Tejas Toasted Dip

Imagination Kit! Try using other Hope Springs Gourmet Dip Mixes such as Spinach Parma or Triple Crown Horseradish.

Hope Springs Spicy Tofu Tacos

​1 - 12 oz. Block Extra Firm Tofu – gently squeeze out excess moisture

2 - 3 tsp. Hope Springs Ole' Chipotle Spice Blend
2 TBLS plus Olive Oil

1/2 Cup Vegenaise or Mayonnaise

4 Flour or White Corn Tortillas

Shredded vegetables such carrots, red cabbage etc.

Bean Sprouts


1. Slice Tofu block into 8 slices and season top with Ole' Chipotle spice blend
2. In medium skillet, heat oil. Gentle add tofu spice side down. Season top.
3. Cook tofu until crispy on both sides, gently turning as to not break slices. 
4. Mix 1 tsp. Ole' Chipotle with vegenaise or mayonnaise.
5. Place cooked tofu in tortillas and top with vegetables and dressing.  

Hope Springs Gourmet Foods

Hope Springs Gourmet Foods

Hope Springs Easy Cabbage Steaks

1 Medium to Large Cabbage Head

 Olive Oil

1/2  TBLS of your favorite Hope Springs Spice Blend

          Try Sedona Garlic, Texas Branded Onion, Rocky Mountain Way,

                Breakfast @ Tiffany's or Poly Peppercorn & Garlic!

Salt & Pepper to taste


1. Preheat oven to 400 degrees.
2. Peel outer layer of leaves from cabbage head. Slice cabbage in 1/2 inch slices.

3. Brush both sides of cabbage slices with olive oil.

4. Place cabbage slices on cookie sheet.

5. Salt & Pepper to taste.

6. Sprinkle with your favorite Hope Springs Gourmet Foods Spice Blend.

7. Bake in 400 degree oven for approximately 20 to 25 minutes or

    until starts to turn golden brown and cabbage is tender.

Hope Springs Gourmet Foods

Hope Springs Gourmet Foods

Hope Springs Gourmet Foods

Hope Springs Oven Roasted Veggies!

​Fresh Vegetables such as Potatoes, Peeled Turnips, Onions Cauliflower, Broccoli, and Carrots. (Cut into 1 inch pieces)

Olive Oil

Hope Springs Rocky Mountain Way Spice Blend 

Salt & Pepper            

1. Heat oven to 350 degrees

2. In medium bowl, place turnips, potatoes and onions.

3. In separate bowl place cauliflower, broccoli and carrots.  

4. Drizzle each with olive oil and season with Rocky Mountain Way to taste.

5. Toss until well coated and salt & pepper to taste

6. Place potatoes, turnips and onion in large baking pan/dish lined

    with parchment paper in single layer.

7. Bake 20 minutes and remove. 

8. Add cauliflower, broccoli and carrots and stir well keeping in single layer.

9. Return to oven and continue to bake approx. 15  minutes or until

    veggies are tender and turnips & Potatoes are cooked through.

Imagination Kit: Try Hope Springs Fusione Italiano, Texas Branded Onion, Sedona Garlic or Breakfast @ Tiffany's Spice Blend. 

Hope Springs Avocado Spinach Mac & Cheese


10 oz. Pkg. Elbow Macaroni - cooked according to directions on package and drained
2 Medium Avocados - peeled and diced (saving pits)
2 TBLS Hope Springs Gourmet Spinach Parma Dip Mix
2 Cloves Garlic - minced

1 Green Onion - sliced

1/3 Cup Chopped Parsley or Baby Spinach

2 TBLS Fresh Squeezed Lemon or Lime Juice

2 TBLS Butter

2 TBLS Flour

1 Cup Milk

2 Cups Shredded White Cheddar or Monterey Jack Cheese

Salt and Pepper


1. In large pot, cook elbow macaroni according to directions on package. 
2. In food processor; blend avocados (saving some for garnish), Spinach Parma Dip Mix,  

    garlic, green onion, parsley or spinach, lemon juice.
3. In small/medium sauce pan; melt butter and add flour to make roux. Cook 3 to 4 minutes to

    remove flour taste, stirring often. Gradually add milk and simmer until thickened. Add 

    cheese and simmer until cheese is melted. 

4. Place pasta in large bowl. Add avocado mix and combine.

    Then add cheese sauce and stir well. Add salt and pepper to taste

Garnish with avocado, chopped parsley or spinach and serve warm.   

Note: On the slim chance you have some left over, place avocado pit in center and refrigerate.

(The avocado pit will keep from turning brown).

Imagination Kit! Try using Hope Springs Gourmet Island Peaks Spice Blend or Dill-icious Dip Mix

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Hope Springs Crispy Baked Veggies!


​Fresh Vegetables such as Cauliflower, Broccoli, Yellow Squash, Mushrooms, Brussels Sprouts, Avocados, Onion, Japanese Egg Plant, Zucchini

(You get the idea!)

2 Eggs

1/2 Cup Milk

1 Pkg. of your favorite Hope Springs Gourmet Crackers.

            SuggestionsToasted Sweet Onion, Classic Cracked Peppercorn,

            Salty Dill, Cheesy Potato or Rosemary, Thyme & Parmesan. 

1/2 Cup Grated Parmesan Cheese

1. Heat oven to 400 degrees

2. Peel & slice vegetables or break into florets.

3. In food processor, grind crackers into fine crumbs.

4. Place crumbs in medium bowl, add cheese and mix.

5. In medium bowl whisk eggs and milk.

6. Dip veggies in egg mixture and then coat with crumb mixture.

7. Place in single layer on cookie sheet lined with parchment paper.

8. Bake for 10 to 12 minutes or until veggies start turning brown.

9. Remove from oven and turn veggies.

10. Place back in over and continue baking until golden brown.

      Approx.. 10 to 12 minutes.  , spoon 8 to 10 even mounds of cheese blend.

Remove from oven and serve with your favorite Hope Springs Gourmet Dip Mix.

(Dip Mix directions on back of package.

Imagination Kit: Mix Hope Springs Dip Mix as a Salad Dressing for a thinner dipping sauce. Directions on back of package.

Hope Springs Gourmet Foods

Hope Springs Gourmet Foods

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