Day: September 1, 2020
Hickory Smoked BBQ Jackfruit
Recipe By: Chef AJ. Featured on her channel on march 28th, 2019 and mentioned on Tuesdays with Thomas on 9/1/20
Ingredients:
- 1 Red Onion, chopped
- finally chopped garlic, adjust amount to taste
- 1 box Jackfruit, 7oz
- 1/2 cup Smoked Hickory Balsamic
Directions:
- In water, onion until caramelized. Add finely chopped garlic and continue to saute another minute or so.
- Add one 7 ounce box of jackfruit and 1/2 cup of Hickory Smoked BBQ Balsamic vinegar and stir until heated through.
- Serve over brown rice and drizzle more vinegar over the top. Enjoy!
Smoked Hickory Beans
Recipe by: Rita Rosenlieb. Featured on Tuesdays with Thomas on 9/1/20
Facebook: A Healthy Life
Email: designedforyou@me.com
Website: ahealthylife.name
Ingredients:
- 1 Onion, chopped
- 1 Yellow Bell Pepper, chopped
- 2 cans Pinto Beans, 15 ounces each drained
- 1 can tomato sauce, 15 ounces
- 2-3 tbsp Smoked Hickory Balsamic
- 3 tbsp stone ground mustard (can substitute regular mustard)
- 1 TSP Cumin
Directions:
- Saute Onions and bell peppers with 1/2 cup water in a pot
- add remaining ingredients, simmer until warm and thickened. Enjoy!
Dippin’ Ketchup
Recipe By: Chef AJ. Featured on Tuesdays with Thomas on 9/1/20
Ingredients:
- 1 can tomato paste (6oz)
- 3 tbsp Smoked Hickory Balsamic
- 1/8 tsp Smoked Paprika from our friend in the SOS community Nick at localspicery.com
- 1/2 tsp onion granules or powder
Directions:
- Stir and serve! A Perfect condiment for dipping air-fried french fries and similar dishes.
BBQ Portabella Grits
Recipe by: Jennifer Kellogg. Featured on Tuesdays with Thomas on 9/1/20
Polenta Ingredients:
- 1/2 cup corn
- garlic powder to taste
- 1/4 cup nutritional yeast
- 1/4 cup soy or almond milk
- 1/2 cup dried polenta
Other Ingredients:
- 1/2 cup BBQ sauce of your choice
- 1/2 tsp liquid smoke
- 1 tsp Smoked Hickory Balsamic
- 1 tsp Vegan Worcestershire sauce
- 6 oz broccoli Florets
- 2 Portabella mushrooms, sliced
Directions:
- To Prepare Polenta: In a saucepan, bring 1 cup water to a boil. Once water is boiling, turn off heat and whisk in dry polenta, stirring vigorously to avoid lumps. Once thick, stir in the milk. Stir in nutritional yeast, pepper and/or garlic powder to taste. Stir in corn. Cover and set aside.
- In a large skillet, whisk together 1/4 cup water, Worcestershire sauce, Smoked Hickory Balsamic and liquid smoke.
- Add Mushrooms and cook over medium heat heat, stirring regularly until mushrooms are tender and caramelized.
- Divide Polenta into two bowls.
- Top with steamed broccoli and mushrooms
- Drizzle with barbecue sauce and serve