Note: this dish is also fun way to use up leftover veggies, feel free to chop up and add whatever you’d like. The ingredients above are just some of my favorites.
Directions:
If using wooden skewers, soak them in water for an hour before using them on the grill.
Cut your favorite veggies into approx. 1 inch pieces.
Skewer veggies on wood skewers, metal, or wire skewers.
Cook on the grill for approx. 5-6 min and then brush the kabobs with Sweet Heat. Turn kabobs over and continue cooking for another 5 min. Be careful to not let the kabobs burn too much. The Sweet Heat will char the edges of the veggies and that’s good!
When veggies are cooked, carefully pull them off the skewer and put them on a bed of your favorite grains.
Finish the dish with a drizzle of Sweet Heat and enjoy!
Variation: for rainy weather, you can cut the grill out and do a similar delicious dish by air frying all your kebab components at 425 degrees for 10 minutes, then placing on a bed of rice.
Layer the crust mixture and the filling mixture in a glass bowl or in individual smaller bowls to make a parfait.
Add additional plant milk to the filling and pour into popsicle molds. After freezing, you can roll the frozen popsicles in the crust mixture, if desired, and refreeze.
Preheat oven to 325 degrees. Roast almonds on a rimmed baking sheet until golden brown, about 12 minutes. Let cool, then chop. Set aside.
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.
Fluff rice with a fork. Shake the Apricot Balsamic, add to the rice and stir to combine.
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.
The “With Oil” version contains six bottles of the following balsamic and vinaigrette flavors:
-Electric Lemon Vinaigrette -Tangerine Peach Vinaigrette -Sweet Heat Balsamic -Wild Huckleberry Balsamic -Dipping Vinaigrette -Premium Dark Balsamic
The “Oil-Free” option contains the following balsamic flavors:
-Sweet Heat -Seven Herb Italian -Teriyaki -Cucumber -Ruby Red Onion -Gilroy Garlic
Combine the walnuts, oats, raisins, almond butter and cinnamon in a food processor. Pulse to a crumbly texture.
Stuff the mixture into core of the apples
Drizzle with the Autumn Apple Balsamic
Arrange the apples in a baking dish. Pour 1/2 cup of water around them. Cover and bake until tender, about 50 minutes.
Serve warm. Drizzle additional Autumn Apple to taste. Enjoy!
Notes:
A simple and sweet, SOS-free, apple based treat that is good for you!
There are many types of firm apples suitable for this recipe. Some examples are Gala, Jonathan, Jonagold, Honey Crisp, Braeburn, Granny Smith and Golden Delicious. A good tasting apple is key to this tasty desert!
Cut the block of tofu into small cubes and toss them in cornstarch until coated.
Heat the air fryer and air fry until crispy
Set the tofu cubes aside on a plate.
Heat a non stick skillet & add the sliced bell peppers, onion, and mushrooms to the pan using a little water to keep from sticking and cook until they are slightly softened, about 5-7 minutes.
Add the minced garlic to the pan and cook for an additional 30 seconds.
Add the coconut balsamic and soy sauce to the pan and stir everything together.
Add the tofu cubes back to the pan and toss everything together until the tofu is coated in the sauce.
Season with salt and pepper to taste.
Garnish with chopped scallions before serving.
Notes:
This vegan stir-fry is a delicious and flavorful meal that’s perfect for a quick and easy weeknight dinner. The coconut balsamic vinegar adds a sweet and tangy flavor to the tofu and vegetables, and the crispy tofu cubes add a nice texture to the dish. Serve over rice or noodles for a complete meal. Enjoy!
