Cincinnati spaghetti (also called Cincinnati chili) is an American recipe created in the humble state of Ohio, but it has very international roots. The dish was created by Greek immigrants using traditional flavours from their cuisine, such as clove and cinnamon. Our recipe uses quinoa, which is one of the planet’s superfoods.
Quinoa is gluten-free, high in protein, low calorie, and is one of the few plant foods that contain all nine essential amino acids that are crucial for human nutrition. It is also high in fiber and contains various beneficial antioxidants.
Tasting nothing like either traditional Italian spaghetti or American chili, Cincinnati spaghetti is a unique and delicious treat.
Mogo recommends a nice pile of fresh cheddar cheese on top of your spaghetti with a garden salad or garlic bread as a perfect side dish.
Approximately 25-30 minutes
Gluten (None if Rice Pasta is Substituted)
Himalayan Pink Sea Salt
Tellicherry Black Pepper
How to Cook
Our meals are designed to be extremely easy to cook. Follow the directions on this page or from the included recipe card included in your kit, or follow along with the video.
Please note that directions may vary based on your cooking equipment and more water may need to be added and/or cooking times may need to be slightly adjusted. We here at Mogo like induction heating for it’s accuracy and even cooking, but we actually designed all our meals on a standard range-top so don’t worry if you are using a standard stove-top because it will work just fine.
Also note that since we don’t use any preservatives, that some of your ingredients may clump in the bags and need a little shake to loosen up. This is natural, so don’t worry!
Chewy, yet with a deep fried crunch, Guobaorou is a dish with an interesting past. It was originally created in the Harbin region of China in the early 20th century by the private chef to the highest ranks in government. While they enjoyed it, the Russians diplomats that often visited did not, so the chef re-tuned it to become the sweet and sour dish that it is now famous as.Instead of the pork loin that is usually used with the dish, our version uses Soy and Brown Rice protein “meat” to make it completely vegan-friendly.
Mushrooms are one of the oldest living organisms on the planet and actually are so unique that they are in their own category of organisms. They are very low in calories while high in vitamin D and potassium, and have been used for sustenance since ancient times. The ancient Egyptians even believed they were the food of
immortality!Our mushroom stroganoff is a creamy dish with hearty mushrooms and when paired with pasta creates a complete protein meal!Please note that this meal is not vegan-friendly, as it uses buttermilk powder. Since all ingredients are all individually packed, to make it vegan-friendly all you have to do is substitute soy or almond milk with lemon juice!
Our official Mogo rolling pins use food grade non-stick silicone on the rolling surface to make rolling foods simple and quick. They are incredibly durable, FDA, LFGB, SGS, and CE/EU certified, and are heat and cold resistant.To wash, use warm water and soap to clean the surface and air dry. Avoid using sharp objects such as knives near the rolling pin to preserve the integrity of the rolling surface.
Silky coconut milk, aromatic curry, zesty lemongrass, chewy vermicelli noodles. These are a few of the ingredients that make up Mogo’s Thai Coconut Curry Soup.Our authentic recipe will transport you to the beaches of Thailand with a hot bowl of soup in your hand. Our soup is full of essential vitamins, minerals, and antioxidants with a flavour that can’t be beat.Thai Coconut Curry Soup is gluten free and suitable for any time of the day!IMPORTANT NOTE: We recently discovered an error in the recipe cards for the Thai Coconut Curry Soup. Until we can resolve the issue, please use the recipe on this webpage when preparing your meal. We apologize for any inconvenience!