Author: California Balsamic

Recipe by: Eileen Mierski, featured on Chef AJ Live on 9/19/23

Ingredients: 

• 4 large, firm apples, washed and cored 
• 1/4 cup chopped walnuts
• 1/4 cup rolled oats
• 1 T. raisins or chopped dates
• 1 T. Almond butter
• 1 t. Cinnamon or apple pie spice mix
• 2T. Autumn Apple Balsamic or more to taste 

Directions: 

1. Preheat the oven to 350 degree F. 
2. Peel the apple about 1/4 way down. See photo
3. Combine the walnuts, oats, raisins, almond butter and cinnamon in a food processor. Pulse to a crumbly texture.
4. Stuff the mixture into core of the apples
5. Drizzle with the Autumn Apple Balsamic
6. Arrange the apples in a baking dish. Pour 1/2 cup of water around them. Cover and bake until tender, about 50 minutes. 
7. 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! 

Recipe by: Brenda Pachel, featured on Chef AJ Live on 9/19/23

Ingredients:

• Salad:
  1. 2 cups sweet potato, bite sized cubes
  2. 2 cups cooked quinoa
  3. 1/3 – 1/2 cup walnuts, roasted and rough chopped
  4. 1 large gala apple, bite sized cubes
  5. 1/8 tsp cardamom
  6. 1/2 tsp Ceylon cinnamon
  7. 2 Tbls unsweetened applesauce
• Dressing:
  1. 2 Tbls Autumn Apple Balsamic
  2. 1 Tbl Ginger Balsamic
  3. 2 Tbls Apple butter (like Eden Brand)
  4. 2 Tbl unsweetened Apple Juice
  5. 1/4 tsp Ceylon cinnamon
  6. 1/4 tsp vanilla extract
  7. 1/8 tsp cardamom
  8. 2-4 drops liquid stevia, optional

Directions:

1. Preheat oven to 375 degrees. Prepare a baking sheet with parchment paper.
2. In a medium bowl combine, sweet potato, apple sauce, cinnamon, and cardamom.  Stir to coat.
3. Place sweet potatoes on prepared baking sheet and bake 25 – 30 minutes, or until done.
4. While the sweet potatoes are baking, place the walnuts in a small skillet and pan fry until fragrant and toasted.   When done, let them cool and give them a rough chop.
5. Combine all the dressing ingredients in a small bottle and shake until well combined.
6. In a medium bowl combine the sweet potatoes, apples, quinoa, 3/4 of the walnuts and dressing, stir to combine.
7. Serve with a garnish of the remaining walnuts and an extra drizzle of autumn apple balsamic, if desired.

Notes:

Note:  For extra flavor, cook your quinoa in unsweetened apple juice.  This salad also tastes delicious served on top of some fresh spinach.

Recipe by: Lori Gibson of OhSoYum.org, featured on Chef AJ Live on 9/19/23

Ingredients:

• 2 Tbsp finely chopped sweet onion
• 1 garlic clove, crushed or minced
• 1 tsp minced fresh ginger
• 12-16 oz fresh baby spinach
• 2 Tbsp Autumn Apple Balsamic 
• 3-4 Tbsp Crumbled Almond Feta

Directions:

• Microwave Method
  1. Add the onion, garlic, ginger, spinach and 1 Tbsp Apple Autumn Balsamic to a heat-safe covered casserole. Microwave on high 3-5 minutes until nicely wilted. 
  2. Plate, drizzle on the remaining balsamic and sprinkle on the feta. 
• Stovetop Method
  1. Add the onion, garlic, ginger and 1 Tbsp Autumn Apple Balsamic to a pot large enough to hold the spinach. Dry sauté on medium heat until the aromatics become fragrant, about 2 minutes. Add a small splash of water as/if needed to keep things from sticking.
  2. Add the spinach, cover tightly and cook until nicely wilted, about 3-5 minutes. 
  3. Plate, drizzle on the remaining balsamic and sprinkle on the feta. Enjoy!

Notes:

• Find more quick and tasty recipes on my website OhSoYum.org and in my cookbook: Oh So Yum!  https://amzn.to/45GOWwW

Adapted from a recipe by: Elspeth “The Speedy Vegan”

Ingredients: (Makes 24 bites)

• 1C shredded carrots
• 1C old fashioned oatmeal
• 6 medjool dates, pitted or you may use 1 frozen ripe banana in place of dates
• 1/4tsp cinnamon
• 1/4tsp turmeric
• 1/4tsp ginger
• 1/2C unsweetened shredded coconut, chia seeds or hemp seeds(optional coating)
• 2-4tbsp Coconut balsamic (optional coating, as a glaze)

Directions:

1. Add all the ingredients, except the coconut to a food processor and process for a couple of minutes or until the mixture is well combined. Taste to make sure the mixture is sweet enough for you. Just add an extra date or two if you prefer it sweeter.
2. Use a small cookie scoop to scoop out 2 tablespoons of the mixture and roll it into balls. You can roll the balls in the Coconut Balsamic, shredded coconut, chia seeds or hemp seeds or just skip this step if desired.
3. Serve them right away or chill for 30 minutes before serving. Store the bites in the refrigerator for 5 days or in the freezer for up to 3 months. Thaw at room temperature for 15 minutes before serving.

Notes:

Perfect little flavor bombs to pack in your snack bag when hitting the hiking trail!

Recipe by: Susan V.

Ingredients:

• White meat rotisserie chicken shredded
• 1 Cucumber, diced
• ½ onion, chopped
• 1 avocado, cubed
• Cilantro, chopped
• 2 to 3 TBSP Crisp Cucumber Balsamic or Persian Lime Balsamic
• 1 Red Pepper, chopped
• Garlic powder to taste
• Onion powder to taste
• Salt(optional)
• Pepper to taste

Directions:

1. Mix all ingredients together and serve on top of Beef Steak tomatoes or a salad or eat as a sandwich.
2. Another option is to cut your Red Pepper in half length wise and fill with the chicken salad mixture.
3. “my husband eats the standard American diet (he’s a meat eater). He wanted a chicken salad so I made an alternative one which is different from the traditional recipe that requires mayonnaise and grapes. Here is the recipe I made. I did leave out the avocado as my husband is not a fan of it and I did cut up the red pepper and mix it in the salad.”

Recipe by: Eileen M.

Ingredients:

• ½ C Quinoa, rinsed well (white, red or tricolor) or substitute with Bulgur wheat instead
• 1 15oz can Chickpeas, drained and rinsed (or 1 ½ C cooked)
• 1C cherry tomatoes, sliced in half
• 1C chopped cucumber
• ½ C flat leaf parsley, minced (optional: substitute or add mint or cilantro as well)
• 2 scallions, minced
• For dressing: 3 TBSP Crisp Cucumber Balsamic, less or more to taste (optional: Substitute Fresh Basil Balsamic)

Directions:

1. Cook the Quinoa according to package directions. Drain well and transfer to a large bowl to cool.
2. When the Quinoa is cool, add the remaining ingredients including the dressing. Toss to combine.
3. To serve, spoon onto a bed of your favorite greens, such as Frisee (as pictured), Arugula, Spring salad mix or Romaine lettuce.

Notes:

• To make the basil ribbons, stack 5 leaves, roll tightly from bottom to top and slice from side to side. Repeat with the next 5 basil leaves.

Recipe by: Eileen M.

Ingredients:

• Generally included:
  • ½ C Cucumber, chopped
  • 1C Cherry tomatoes, sliced
  • ½ C Red Pepper, chopped
  • ¼ C Scallions or Red Onion, chopped
  • 1C Chickpeas or Cannellini Beans
  • ½ C Sliced Black Olives
• Optional:
  • 2 TBSP Hemp seeds
  • 2 TBSP Basil, Cilantro or Mint
  • ½ C Artichoke hearts (canned)
  • ¼ C Baby carrots, chopped
• Mandatory:
  • 1 head or 5ounces Romaine lettuce, chopped
  • 3 TBSP Crisp Cucumber Balsamic, less or more to suit your taste

Directions:

1. Put the Romaine lettuce or your green of choice in a large salad bowl.
2. Drizzle in the Crisp Cucumber Balsamic and mix so that every piece is lightly coated. Add the remaining ingredients and gently toss.
3. If using the hemp seeds, sprinkle them on last after tossing and enjoy!

Notes:

• To make the basil ribbons, stack 5 leaves, roll tightly from bottom to top and slice from side to side. Repeat with the next 5 basil leaves.
• Don’t let the long list of ingredients deter you. Aside from some type of lettuce and the Crisp Cucumber Balsamic, any of the other ingredients can be omitted!
• This recipe follows a tried and true formula for an outstanding salad. It has something Crispy, Crunchy, Sweet, Creamy, Umami and flavor burst!

Original recipe by: Lori “The Clean Veganista”
Featured on Chef AJ Live on 8-15-23

Ingredients:

• 6 corn tortillas
• 2-3 large Portobello mushroom caps, sliced
• 1 tbsp. Smoked Hickory Balsamic (optional: substitute Gilroy Garlic Balsamic)
• 1 tbsp Cilantro Herb Balsamic
• 1 tsp garlic powder
• Juice of 1 lime
  Optional toppings:
  • Cashew sour cream*
  • Diced mango
  • Diced red onion
  • Shredded cashew mozzarella*
  • Fresh cilantro
  • Avocado
  • Diced tomato
  • Diced red bell pepper
  • Fresh or pickled jalapeños
  • Your fave hot sauce… my fave is Green Belly

Directions:

1. Add all ingredients to large skillet & toss to combine; cook over medium-high heat until mushrooms are soft and have reduced in size by about half.
2. While the mushrooms cook, toast tortillas over medium heat in a flat pan or skillet until they begin to brown; flip and repeat on the other side.
3. Assemble the carnitas by layering the ingredients in any order you choose. I like to spread a thin layer of sour cream on the tortilla followed by the mushrooms and then the toppings.
4. Enjoy!

*Note: I prefer homemade cashew sour cream and mozzarella but store-bought works too

=^..^=

Recipe by: Brenda Pachel
Featured on Chef AJ live on 8-15-23

Ingredients:

• Dressing:
  • 1/2 cup Cilantro Herb Balsamic
  • 1/2 cup diced mango
  • 2 Tbls lime juice
  • 2 Tbls water
  • 1/2 tsp chipotle chili powder
  • 1/4 tsp dried cilantro
  • 1 tsp garlic powder
• Salad:
  • 3 cups cooked quinoa
  • 3-4 green onions, sliced
  • 1 red pepper, diced
  • 1 large jalapeño,
  • seeded & fine diced
  • 1 – 15 oz can black beans, drained & rinsed
  • 1/2 cup frozen corn, thawed
  • 1/2 cup diced mango
  • 2 Tbls finely chopped cilantro
  • Pepitas for garnish

Directions:

1. Place all the dressing ingredients into a blender cup and blend until smooth.
2. In a medium bowl; add all the salad ingredients and stir to combine. Then add your desired amount of dressing to the salad and stir again.
3. Serve with a sprinkling of pepitas on top.