Category: Recipes

Recipe by: Thomas Allen, Featured on Chef AJ Live on 4-16-24

Ingredients:

• small spaghetti squash—Cooked (baked or cooked in micro-wave)
• 1 large onion
• 8 oz Crimini or any brown mushrooms
• Tofu Coating Ingredients
• 1 block extra firm tofu – pressed and cubed
• 1 Tbs liquid aminos (optional: substitute soy sauce)
• 1 Tbs nutritional yeast
• 1/2 Tsp paprika
• 1/2 Tsp garlic powder
• 2 Tbs arrowroot powder or cornstarch
• pinch pepper
• Teriyaki Tahini Sauce Ingredients:
  • 2 Tbs Teriyaki Balsamic
  • 1 Tsp maple syrup (optional: substitute agave syrup)
  • 1 Tsp stone ground Dijon mustard
  • 2 Tbs Tahini
  • 1 Tbs water
  • pinch black pepper

Directions:

1. Saute onions and mushroom with water or liquid aminos-set aside.
2. Add tofu coating ingredients to a bowl and mix, (adding ½ Tbs of arrowroot powder or cornstarch at a time). Add tofu to the bowl and toss until fully coated.
3. Add tofu to air fryer in an even layer. Air fry at 400 degrees for 12-15 minutes, shaking once halfway through.
4. Make your Teriyaki Tahini sauce by mixing all sauce ingredients together until smooth.
5. Serve tofu, mushrooms and onion and Teriyaki Tahini sauce over cooked spaghetti squash.

Recipe by: Chef AJ, This recipe can be found on page 151 in her book “Own Your Health”
This recipe was Featured on Chef AJ live on 4-16-24.

Ingredients:

• 1 large sweet onion, chopped
• 6 peeled garlic cloves, finely chopped
• 1 thumb size knob of fresh ginger, finely chopped
• 1 thumb sized knob of fresh turmeric, finely chopped
• 4 ounces of shredded carrots (approx. 2 cups)
• 4 ounces of shredded purple cabbage (approx. 2 1/2 cups)
• 1 20-ounce can of pineapple chunks, in its own juice, drained and liquid reserved
• 6 cups cooked brown rice
• 1/2 cup Teriyaki Balsamic
• fresh cilantro (optional)

Directions:

1. Dry sauté the onion until nicely browned, adding water or the unsweetened pineapple juice as needed
2. Add the garlic, ginger and turmeric and saute for another minute or two.
3. Add the cabbage and carrots and cook until soft
4. add the rice and pineapple and cook until heated through.
5. If the dish appears dry or needs more liquid, add the remaining pineapple juice.
6. Stir in the vinegar. Add fresh Cilantro if desired.

Chef’s Note:

• Try cooked Quinoa in place of the rice.

Recipe by: Eileen M., Featured on Chef AJ Live on 4-16-24

Ingredients:

• 2 medium Asian eggplants (see notes) 
• Mushrooms- 8 to 12 ounces. Shiitake, Oyster, white, Cremini or a combination
• T. minced ginger 
• 1 T. sesame oil- optional 
• 1/3 cup Teriyaki Balsamic
• 1/3 cup water 

To garnish: 

• Sesame seeds- 2 teaspoons 
• Seaweed snack or nori- see notes
• Additional Teriyaki Balsamic to taste
• Cooked rice to serve 

Directions: 

1. Roughly chop the eggplant and mushrooms into bite sized pieces. Asian eggplant have tender skin and do not need to be peeled. The more common eggplant generally have thicker skin and most people would prefer the skin removed. 
2. Heat up a sauté pan to medium heat. Then add sesame oil if using. (A dry sauté will work as well but the oil adds a pleasant, distinct taste.) 
3. Sauté the eggplant for 4-5 minutes 
4. Add the mushrooms and ginger and sauté for another 2 minutes 
5. Add the Teriyaki balsamic and water. Give a good stir. Cover, reduce heat to medium low and cook 10 minutes. 
6. Plate and garnish with sesame seeds and chopped seaweed. Serve with a side of rice and enjoy! 

Notes: 

• Compared to conventional eggplants, Asian eggplants are longer, thinner and nearly seedless. They have a tender skin and are slightly sweet. They are preferred in this recipe but a conventional eggplant could be used.
• Roasted seaweed snacks are now available at most grocery stores. Often available as single serving for less than $1. 
• Shiitake mushrooms give a nice chewy texture to this dish any type, or a variety will work. 

Recipe by: Chef AJ , from her video “Apricot Quinoa Pudding Parfait – Vegan, Low-fat and SOS-free”
Featured on Chef AJ Live on 3-19-24

Ingredients:

• 1 cup white quinoa
• 1.5 cups unsweetened plant milk
• 1 cup fresh apricot or if not in season 1 can of peaches in their own juice,
• diced 1/2 cup chopped dried apricots, unsweetened and unsulfured
• 4 Tablespoons Apricot Balsamic
• 1 teaspoon vanilla bean powder
• 1 teaspoon cinnamon

Directions

1. Place all ingredients in your Instant Pot and cook on high pressure for 5 minutes.
2. Let pressure release naturally.
3. Enjoy hot in place of your usual breakfast oatmeal or chill and make a parfait with the following toppings.

Recipe by: Eileen M, Featured on Chef AJ Live on 3-19-24

Ingredients:

• 1 cup basmati rice
• 1 cup skin on almonds
• 1/3 cup chopped dried apricots
• 1 and 1/2 cups finely chopped parsley
• 2T. Apricot Balsamic, or more to taste

Directions: 

1. Preheat oven to 325 degrees. Roast almonds on a rimmed baking sheet until golden brown, about 12 minutes. Let cool, then chop. Set aside.
2. Rinse rice several times, until the water runs clear.  Bring about 4 cups of water to a boil, add the rice, turn down the heat, and simmer about 12 minutes. The texture should be cooked but still firm. Remove from heat and drain. Scatter the apricots on top of the rice, cover and let sit 5 minutes.
3. Fluff rice with a fork. Shake the Apricot Balsamic, add to the rice and stir to combine. 
4. Mix in the parsley and almonds and serve warm. Enjoy! 

Notes: 

•  Feel free to substitute your preferred type of rice and to use your favorite method of cooking the rice. Almonds that have already been sliced and/or roasted can be substituted for the whole almonds. 
•  My preference is to use Unsulphured Dried Apricots, which means they have been dried directly in the sun without added Sulphur Dioxide. They have a dark brown appearance and a much richer and sweeter taste than the more common ‘orange’ apricots. The texture should be moist and chewy. If you can’t find them, any type of dried apricots, or golden raisins, can be substituted. 
• This recipe is a good example of how using a California Balsamic product can carry the entire recipe. The Apricot Balsamic is very flavorful- slightly sweet but also tangy, with complex, layered tasting notes. It  is simple to make and each bite is packed with flavor. It can serve as either a side dish or a main dish. 

Recipe by: Eileen M. , Featured on Chef AJ’s channel on 2-20-24

Ingredients 

• 2 cans (14 ounces each) beans, rinsed and drained, or 3 cups cooked 
• 1 can (14 ounces) black-eyed peas , rinsed and drained, or 1 1/2 cups cooked 
• 1 can  (14 ounces) corn, drained or about 1 1/2 cup fresh or frozen 
• 1 1/2 cups chopped ripe tomatoes (about 12 ounces) Can use grape, cherry or Roma 
• 1 medium red, orange or yellow bell pepper, chopped
• 3/4 cup chopped red onion (about one small red onion)
• 1/2 cup chopped cilantro, leaves and stems
• 1 avocado (optional)
• 3T. Persian Lime  Balsamic, or more to taste (optional: substitute Jalapeño Lime Balsamic)

Directions:

• In a large serving bowl, combine the drained black-eyed peas, black beans, corn, chopped tomatoes, bell pepper, onion, and cilantro.
• If you’ll be including avocado, wait to dice it until you’re ready to serve so it doesn’t turn brown.
• Add the balsamic vinegar and mix well. 

Notes:

• The photo shows a simple “avocado rose” but avocado is optional. Using diced avocado, added just before serving, is fine.
• This is a large recipe but it is easy to make and keeps well, up to 5 days in the refrigerator. It can easily be downsized by omitting the black eyed peas and cutting back on the other ingredients, by about one third.

Recipe by: Susan V. , Featured on Chef AJ’s channel on 2-20-24

Ingredients:

• 2 cans chickpeas, drained and rinsed
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 4 cups fresh spinach
• 1 cup vegetable broth
• 3 tablespoons Persian lime balsamic
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste (optional)
• Fresh cilantro for garnish 
• Red Pepper flakes for heat (optional) 

Directions:

1. In a large pot, sauté chopped onion and minced garlic in a splash of vegetable broth until softened.
2. Add chickpeas, diced tomatoes (with juice), ground cumin, smoked paprika, salt, and pepper to the pot.
3. Add in red pepper flakes if you are using. Stir well.
4. Pour in vegetable broth and Persian lime balsamic. Bring the mixture to a simmer and let it cook for about 15-20 minutes.
5. Add fresh spinach to the pot and stir until wilted.
6. Taste and adjust seasoning if needed.
7. Once the spinach is cooked, remove the pot from heat.
8. Serve the Lime Balsamic Chickpea and Spinach Stew hot, garnished with fresh cilantro if desired. 

Notes:

• I actually like to eat it over cooked basmati rice.

Recipe by: Susan V. , Featured on Chef AJ’s channel on 2-20-24

Ingredients:

• For the Chia Pudding:
  • 1/4 cup chia seeds
  • 1 cup coconut milk
  • 2 tablespoons Persian Lime Balsamic
  • 1-2 tablespoons maple syrup (adjust to taste, optionally substitute agave or date syrup)

• For the Parfait Layers:
  • Fresh berries (strawberries, blueberries, raspberries)
  • Granola (I make my own, recipe in the notes below)
  • Lime slices for garnish

Directions:

1. In a bowl, whisk together chia seeds, coconut milk, Persian Lime Balsamic, and maple syrup. Stir well to avoid clumps.
2. Let the chia pudding mixture sit for 10 minutes, then stir again to prevent clumping.
3. Cover the bowl and refrigerate for at least 2 hours or overnight until the chia pudding thickens.
4. Once the chia pudding has set, layer it in glasses or jars with fresh berries and granola.
5. Repeat the layers until you reach the top of the glass, finishing with a layer of berries and granola.
6. Garnish with lime slices.
7. Refrigerate for an additional 30 minutes if desired or serve immediately.

Notes:

• To make your own Granola use the following recipe:

Ingredients:

• 3 cups rolled oats 
• 1/2 cup pure, maple syrup 
• 1 teaspoon almond extract 
• 1 teaspoon vanilla extract 
• Add in raisins, coconut or nuts, or any other mix ins that you would like (optional)

Directions:

1. Preheat oven to 375 
2. In a bowl, mixed oats, maple syrup, vanilla and almond extract
3. Spread the mixture out onto a parchment line baking sheet and bake for 10 minutes
4. Mix and bake an additional 10 minutes
5. allow granola to cool and store in an airtight container