Author: California Balsamic

Recipe by: Eileen M.
Featured on Chef AJ’s Show on 4-18-23 

“This recipe is so delicious. There are three parts but it is still not difficult. and worth the effort. “

Ingredients: 

• For Tofu:
  • 2 to 3 T.  Ginger Balsamic
  • 1 (14-Ounce) Block Of Firm or Extra Firm Tofu 
• For dressing:
  • 1/4 Cup  liquid aminos
  • 1/4 agave syrup 
  • 2 T. Ginger Balsamic
  • 1 clove garlic, minced 
  • Zest of one lime
  • 2 T.  lime juice 
• For main bowl: 
  • 8 Ounces Rice Noodles, cooked according to package directions. (NOTE: Rinse well with cold water to prevent clumping or over cooking)
  • 6 Green Onions, Diced
  • 4 cups Thinly Sliced Kale or arugula (NOTE: Lacinato kale, also know as Dinosaur kale, is very tender and works the best. Any kale cut into slivers will work as well)
  • 1 Avocado, Cubed
  • 1/2 cup Cilantro Leaves (optional: substitute basil)
  • 3 tbsp Sesame Seeds, lightly pan toasted. (NOTE: Lightly toasting the sesame seeds enhances the flavor. Use medium heat, stir and start watching closely after 4 minutes. The seeds can go from goal of golden brown to burnt with a minute or two. )

Directions: 

1. Press the tofu  to remove excess fluid. Cut it into bite sized cubes. Pour the marinate over it and let it marinate at least 10 minutes. Bake at 375 degrees for 20 minutes, until lightly crisp. Set aside. 
2. Make the dressing by whisking in a bowl or using a shaker jar. Set aside. 
3. Combine the main bowl ingredients in a large bowl. Add the tofu. Pour in the dressing and stir to combine. 

Notes:

• An alternate way to prepare the tofu is to freeze the entire tofu package overnight or longer. On cooking day, remove and allow to thaw while still in the container. This can be room temperature or in a big bowl of warm water. Once mostly thawed, open the package, and gently squeeze the whole block of tofu over you sink. About 1/2 cup of water will drain and the tofu will look dry and spongy. Cut into bite sized pieces and pour the balsamic marinate over it. The tofu will readily absorb the balsamic. You can bake it immediately or store in the refrigerator to bake later. 
• The freezer hack will also work for the lime. Freezing then thawing the lime weakens the membranes and allow juice to release readily. It is also easier to zest a frozen lime. 

Recipe by: Susan V.
Featured on Chef AJ’s Show on 4-18-23

Ingredients:

• 1 lb of carrots, peeled and sliced
• 2 tablespoons of Ginger Balsamic
• 1 tablespoon of date syrup
• 1 clove of garlic, minced
• 1 tablespoon of fresh ginger, grated
• 1 tablespoon of cornstarch
• Chopped parsley, for garnish

Instructions:

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, toss the sliced carrots with a little bit water to wet them (adding pepper if desired). Transfer the carrots to the prepared baking sheet and roast for 20-25 minutes, or until they are tender and lightly browned. (NOTE: can instead air fry the carrots following your air fryer directions)
3. While the carrots are roasting, prepare the ginger balsamic glaze. In a small saucepan, whisk together Ginger Balsamic, date syrup, minced garlic, grated ginger, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles.
4. Remove the roasted carrots from the oven and transfer them to a large bowl. Pour the ginger balsamic glaze over the carrots and toss to coat.
5. Garnish the glazed carrots with chopped parsley and serve hot as a side dish.

Recipe by: Susan V.
Featured on Chef AJ’s Show on 4-18-23

Ingredients:

• 1 1/2 cup of Almond flour
• 1/4 cup of Date Powder
• 1/4 cup of unsweetened Applesauce
• 1/2 cup of almond milk
• 1 teaspoon of baking powder
• 1/4 teaspoon of baking soda
• 1 teaspoon of vanilla extract
• 2 cups of fresh strawberries, sliced
• 2 tablespoons of Ginger Balsamic

Directions:

1. Preheat your oven to 350°F. Using a 9-inch non-stick or silicone cake pan.
2. In a large mixing bowl, whisk together flour, date powder, baking powder, and baking soda.
3. Add applesauce, almond milk, and vanilla extract to the bowl. Using a hand mixer or a stand mixer, beat the mixture on low speed until everything is well combined.
4. Pour the batter into the prepared cake pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
5. While the shortcake is baking, prepare the ginger balsamic strawberries. In a small bowl, toss sliced strawberries with Ginger Balsamic until they are well coated.
6. Once the shortcake is done baking, remove it from the oven and let it cool in the pan for a few minutes. Then, remove the shortcake from the pan and let it cool completely on a wire rack.
7. Slice the shortcake in half horizontally using a serrated knife. Place the bottom half of the shortcake on a serving plate and spoon half of the ginger balsamic strawberries on top.
8. Cover with the top half of the shortcake and spoon the remaining strawberries on top.

Featured on Chef AJ’s Show on 3-21-23

Ingredients:

• 8 pitted dates soaked in ½ cup plant based milk (set aside)
• 1 cup almond flour
• 1 banana (very ripe)
• 1 tablespoon Vanilla
• 1 tablespoon Coconut Balsamic
• 2 teaspoons baking powder
• 1 cup shredded coconut
• 1 tablespoon chia seeds
• 2 cups whole rolled oats

Directions:

1. Preheat oven to 350 degrees.
2. In a food processor mix: almond flour, banana, vanilla, balsamic, baking powder, dates with plant based milk.
3. Stir in shredded coconut.
4. In a separate large bowl mix: chia seeds and whole rolled oats.
5. Stir the food processed ingredients into bowl with rolled oats and chia seeds. Mix well.
6. Drop into mini cupcake bite-sized pans or silicone bite-sized pans.
7. Bake in a preheated 350 degree oven for 20 minutes, check for doneness with a toothpick coming out clean.
8. Let them sit a few minutes until cool. Enjoy!

Featured on Chef AJ’s Show on 3-21-23

Ingredients:

• 1 onion, chopped
• 1/2 cup red peppers, chopped
• 1 cup carrots, julienned
• 1/2 cup celery, chopped
• 2 cups portabella mushrooms, sliced
• 2 cups peas, frozen or canned
• 1 cup kale, chopped
• 1 tbsp. Spice Traders Curry Balsamic
• 2 tbsp. Coconut Balsamic
• 4 cups brown rice, cooked
• optional: 1 cup crushed unsweetened pineapple

Directions:

• Prepare rice, then in 1/2 cup water saute all the non-balsamic ingredients until desired softness and most of liquid is evaporated. Add water as needed.
• Reduce heat, add Coconut Balsamic and Curry Balsamic, stir and serve! Optionally, garnish with raw collared leaves.

Recipe by: Kelly Vollmer
Featured on Chef AJ’s Show on 3-21-23

Ingredients:

• 1 whole small watermelon, cubed
• 1 whole fresh Pineapple, cubed
• 1 whole Papaya, cubed
• 2 whole fresh Mangoes, Cubed
• 4 Kiwis, cut into bite size pieces
• 1/4 cup Coconut Balsamic
• 1/4 cup Persian Lime Balsamic
• 3 Tbs Lime juice
• Shredded Coconut

Directions:

1. Add all cubed fruit to large bowl.
2. Add Balsamic Vinegars and Lime juice.
3. Refrigerate for a few hours or overnight. I put mine into mason jars overnight.
4. Serve with Shredded Coconut on top.
5. Enjoy.

Recipe by: Ruthie Sater

Ingredients:

• 3 cups of cauliflower (you can use 3 cups of frozen riced cauliflower or 3 cups of fresh or frozen florets)
• 2 Tablespoons of Sunrise Grapefruit Balsamic (or to taste)
• 1/2 cup unsweetened plant milk of choice (cashew milk makes it extra creamy!)
• Optional: Pineapple Chunks (fresh or canned), pomegranate seeds, coconut shreds or any tropical fruit

Directions:

1. Steam or microwave the cauliflower until soft
2. Place the steamed cauliflower, plant milk and Sunrise Grapefruit Balsamic in a blender.
3. Blend very well until silky smooth.
4. Pour into a pretty bowl and garnish with pineapple chunks, coconut shreds, Pomegranate or any tropical fruit of choice.
5. Optional: drizzle some Island Pineapple Balsamic on top or additional Sunrise Grapefruit Balsamic.

Notes:

• This is a great way to get some vegetables in for breakfast as a change from oatmeal. It’s a bowl of warm, creamy, nutritious, goodness. Enjoy!

Recipe by: Eileen Mierski
Featured on Chef AJ’s Show on 2-21-23

Ingredients :

• Tofu- 14 to 16 ounce container 
• 5 tablespoons Mandarin Orange Balsamic (optional: substitute Teriyaki Balsamic)
• 2 to 3 cups cooked rice 
• Optional- Garnish with scallions, broccoli, mandarin orange segments and/or sesame seeds to taste.

Directions:

1. Store the entire carton of tofu in the freezer. Several hours before making this dish, take the tofu out to thaw by putting the still unopened container in a big bowl of warm water.
2. When thawed, remove tofu from the container and give it a squeeze over a sink. The water will drain readily and you will notice a dry texture with sponge like holes. (My 14 ounce block of extra firm released 1/4 cup of liquid.)
3. Cut the tofu into bite sized cubes and optionally, squeeze again.
4. Place in a medium sized bowl, and add 2 tablespoons of Mandarin Orange Balsamic. The tofu will absorb this marinate like a sponge.
5. Bake at 375 degree for 20 minutes. Remove from oven, transfer to serving bowl and drizzle with the remaining 3 tablespoons of Mandarin Orange Balsamic. Serve with rice and optional garnishes. 

Recipe by: Brenda Pachel
Featured on Chef AJ’s Show on 2-21-23

Ingredients:

• 3 cups baked (orange fleshed) sweet potatoes
• 1 – 12 ounce package soft Silken Tofu
• 1/4 tsp cardamom
• 1 tsp Ceylon cinnamon
• 1 Tbl vanilla extract
• 1/4 cup cocoa powder
• 1/4 cup plus 2 tsp Mandarin Orange Balsamic
• 1/8 – 1/4 tsp liquid stevia, optional

Directions:

1. Place all the ingredients into a food processor and blend until smooth. Refrigerate leftovers.

Notes:

• This pudding is a cleaned up version of my Norwegian grandmother’s recipe.