Month: September 2020

Recipe by: Rita Rosenlieb
Facebook: A Healthy Life
Email: designedforyou@me.com
Website: ahealthylife.name

Ingredients:

• 1 Red Onion, sliced
• 2 Green Onions, chopped
• 8oz Mushrooms, sliced
• 1/2 cup artichoke hearts
• 1 Lemon, juiced
• 2 tbsp. Ruby Red Onion Balsamic
• 1 tsp. Persian Lime Pepper from Nick at LocalSpicery

Directions:

1. In 1 cup water, Saute all vegetables until almost done
2. Add Balsamic, Lemon Juice, and Persian Lime pepper. Saute for a few minutes to finish.
3. Serve over rice, on a baked potato, or as a side dish. Enjoy!

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:

1. In water, onion until caramelized. Add finely chopped garlic and continue to saute another minute or so.
2. Add one 7 ounce box of jackfruit and 1/2 cup of Hickory Smoked BBQ Balsamic vinegar and stir until heated through.
3. Serve over brown rice and drizzle more vinegar over the top. Enjoy!

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:

1. Saute Onions and bell peppers with 1/2 cup water in a pot
2. add remaining ingredients, simmer until warm and thickened. Enjoy!

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:

1. Stir and serve! A Perfect condiment for dipping air-fried french fries and similar dishes.

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:

1. 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.
2. In a large skillet, whisk together 1/4 cup water, Worcestershire sauce, Smoked Hickory Balsamic and liquid smoke.
3. Add Mushrooms and cook over medium heat heat, stirring regularly until mushrooms are tender and caramelized.
4. Divide Polenta into two bowls.
5. Top with steamed broccoli and mushrooms
6. Drizzle with barbecue sauce and serve