Category: Recipes

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Crunchy Chopped Salad with Apricots 

Recipe by: Eileen M.

Ingredients:

  • 3 cups finely chopped kale, with stem and ribs removed
  • 2 cups chopped broccoli
  • 2 cups thinly sliced Napa or green cabbage
  • 3/4 cup chopped dried apricots
  • 3/4 cup sliced almonds
  • 1/4 cup thinly sliced red onion
  • 3 T. Apricot Balsamic or more to taste 

Directions:

  1. To a large bowl, add all the ingredients except the Apricot Balsamic . Mix thoroughly to combine. 
  2. Add  the Apricot Balsamic just before serving and toss to combine. Enjoy! 

Notes:

  • The idea for this salad came from a  review of Apricot Balsamic, by Jennie L., on the California Balsamic website! Healthy and easy, it is SOS-free and brimming with deliciously fresh and vibrant ingredients. 
  • As a time saver, Trader Joe’s carries a bagged salad product called “Cruciferous Crunch” and many stores carry bagged “broccoli slaw” and pre-washed chopped kale. You can substitute and use any combination. The key is to use a total of 7 cups of greens (kale, cabbage, broccoli, broccoli slaw, Cruciferous crunch or Brussels sprouts.) 
  • This salad will keep fresh in the refrigerator for up to a week. Each day, put the desired amount in your salad bowl and drizzle on the Apricot Balsamic.
  • 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. 
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Jalapeno Lime Taco Soup

Recipe by: Eileen M, Featured on Chef AJ’s channel on 6/18/24

Ingredients:

  • One large yellow onion, chopped
  • One 28 ounce can of crushed tomatoes
  • One 15 ounce can of corn kernels, drained and rinsed
  • One 15 ounce can of white beans, such as Great Northern, Navy, or Garbonzo, drained and rinsed
  • One 15 ounce can of black beans, drained and rinsed
  • One 15 ounce can of diced tomatoes, with the juice
  • 3 cups water
  • 2T. California Balsamic Jalapeno Lime Balsamic
  • Optional toppings: Cilantro, sour cream, avocado and/or tortilla chips

Directions:

  1. Water sauté the onion over medium high heat until soft, about 3 minutes
  2. Add the crushed tomatoes, diced tomatoes, beans, corn and water. Bring the mixture to a boil then turn off.
  3. Add the Jalapeno Lime Balsamic and stir to combine.
  4. Ladle into bowls, add optional toppings if using, and enjoy!

Notes:

  • This tasty, vegan, SOS-free soup is made with ingredients usually found inside a taco, with optional traditional taco toppings. It is so easy to make – keep these staples on hand and dinner can be on the table in under 15 minutes!
  • To keep it SOS-free, use “No added salt” for all the canned goods. Or, substitute 1.5 cups of the fresh or frozen version, for any of the canned goods.
  • This is a big recipe but it easily keeps 5 or more days in the refrigerator. This soup also freezes well.
  • For homemade tortilla chips, preheat over to 400 degrees and put several tortilla directly on oven racks. Start to observe at 10 minutes and remove when they are lightly brown. Let cool for a minute and use kitchen scissors or a pizza cutter to cut into wedges. They are best eaten on the day they are made. For anyone not strictly SOS-free, store bought tortillas chips are tasty as well.
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Spicy Islander Bean Bowl

Recipe by: Brenda P, Featured on Chef AJ’s channel on 6/18/24

Ingredients:

  • 2 – 15.5 oz cans pinto beans with the liquid
  • 1 cup diced red bell pepper
  • 1/2 cup diced onion
  • 2 – 3 Tbls diced jalapeño
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 1/2 tsp chili powder
  • 1/4 tsp ground cumin
  • 1/2 tsp Mexican oregano
  • 2 Tbls Jalapeno Lime Balsamic
  • 1 1/2 tsp lime juice
  • 1/4 tsp salt, or to taste
  • Black pepper to taste
  • 2/3 cup pineapple tidbits, drained (canned in juice)
  • 1/4 tsp jalapeño powder (optional)
  • Cilantro for garnish (optional)

Directions:

  1. In a sauté pan over medium heat add the onion, jalapeños, and red pepper,  sauté until tender, about 5 minutes.
  2. Add 1 can of the pinto beans and it’s liquid, Jalapeno Lime Balsamic, lime juice, and seasonings. Sauté until the liquid is reduced by 1/2 and thickened, about 8 – 10 minutes.
  3. Stir the pineapple and 2nd can of pinto beans with its liquid into the reduced mixture, cooking until beans and pineapple are warmed through.
  4. Serve on a bed of greens and rice, garnished with the cilantro.

Notes:

  • Cilantro rice makes a nice addition to the flavor profile.
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Mango Lime Salsa

Recipe by: Bethany M, Featured on Chef AJ’s channel on 6/18/24

Ingredients:

  • 2 cups frozen mango cubes
  • 1/4 cup diced red pepper
  • 3T. diced red onion
  • 1/4 cup chopped cilantro, optional
  • 2T. Jalapeno Lime Balsamic

Directions:

  1. Dice the frozen mango cubes into smaller cubes, approximately 1/2 inch. Transfer to medium bowl and allow to thaw at room temperature for about 10 minutes
  2. Add the remaining ingredients, mix well, and enjoy!

Notes:

  • This mango salsa is sweet and spicy, super simple to make and outrageously delicious. It goes well with any Mexican dish, such as black bean tacos or tortilla chips. It can be combined with any chopped greens for a tasty salad or added to back beans and rice, for a satisfying meal.
  • This recipe also works well with Persian Lime Balsamic, or a combination of Jalapeno Lime Balsamic and Persian Lime Balsamic.
  • Fresh mango can be substituted for the frozen cubes. It is easier to dice frozen mango while the cubes are still frozen.
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Carabaccia Tuscan Red Onion WFPB Soup

Recipe by: PlantifullFare, published on their website on 2/28/24

Ingredients:

  • 2 pounds red onions halved and sliced through root end ¼ inch thick
  • 4 cups water divided; can also use 1 cup red or white wine and 3 cups wat er or vegteble stock
  • ¾ teaspoon table salt divided
  • 2 sprigs fresh sage or 1 tsp dried sage
  • 3 sprigs of fresh thyme
  • 2 bay leaf
  • 2 tbsp Simply Lemon Balsamic

Directions: 

  1. Slice 2 lbs of red onion into ¼ inch slices. Gather your aromatics.
  2. Bring onions, 1 cup water (or wine) and ½ teaspoon salt to boil in Dutch oven over high heat. Adjust heat to medium, cover, and cook at rapid simmer, stirring occasionally, until onions have fully softened and collapsed, 18 to 20 minutes.
  3. Uncover and continue to cook, stirring occasionally, until liquid evaporates (onions should NOT brown), 6 to 8 minutes. (Onions can be refrigerated for up to 3 days or frozen for up to 1 month.)
  4. Add sage sprigs, thyme, garlic, bay leaf, remaining 3 cups water (or stock), and remaining ¼ teaspoon salt. Bring to boil, adjust heat to gentle simmer and cook covered, for 30 minutes.
  5. Remove sage sprigs and bay leaf. Stir in Simply Lemon Balsamic. Season with salt and pepper to taste.
  6. Ladle soup into bowl. Serve, passing Vegan Parmesan separately.

Notes:

  • Carabaccia, a traditional Tuscan onion soup, is a culinary masterpiece that captures the essence of simplicity and rustic elegance. This hearty and flavorful dish has deep roots in Italian culinary history and showcases the Tuscany region’s commitment to using simple, high-quality ingredients to create remarkable flavors.
  • Adding lemon balsamic vinegar to soup can bring a bright and refreshing dimension to the dish. The citrusy notes from the lemon complement the savory flavors of the soup, providing a burst of acidity that balances richness and enhances overall taste. The balsamic vinegar contributes a subtle sweetness and complex depth, elevating the flavor profile and adding a touch of sophistication to the soup. This combination not only adds complexity to the broth but also offers a delightful contrast that can make the soup more vibrant and memorable. Also, the lemon balsamic vinegar prevents leftovers from oxidizing or turning brown.
  • Replacing part or all the water with red or white wine and vegetable stock will increase the calories.
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Apricot Balsamic Glazed Tofu

Recipe By: Susan V

Ingredients:

  • 1 block (14 oz) extra firm tofu, pressed and drained
  • 1/4 cup Apricot Balsamic
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon maple syrup
  • 1 teaspoon minced garlic
  • 1/2 teaspoon ground ginger
  • Salt and pepper to taste
  • Sesame seeds and chopped green onions for garnish (optional)

Directions:

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Cut the pressed tofu into cubes or slices and arrange them in a single layer on the prepared baking sheet.
  3. In a small bowl, whisk together the Apricot Balsamic, soy sauce or tamari, maple syrup, minced garlic, ground ginger, salt, and pepper.
  4. Pour the balsamic mixture over the tofu, making sure each piece is coated evenly.
  5. Let the tofu marinate for at least 15-20 minutes to absorb the flavors.
  6. Bake the tofu in the preheated oven for 25-30 minutes, flipping halfway through, until the tofu is golden brown and caramelized.
  7. Once done, remove from the oven and let it cool for a few minutes.
  8. Garnish with sesame seeds and chopped green onions, if desired.

Notes:

  • Serve the Apricot Balsamic Glazed Tofu as a delicious main dish or add to salads or grain bowls.
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Apricot Balsamic Chia Pudding

Recipe By: Susan V

Ingredients:

  • 1/4 cup chia seeds
  • 1 cup unsweetened almond milk (or any plant-based milk of your choice)
  • 2 tablespoons Apricot Balsamic
  • 1 tablespoon maple syrup or agave syrup
  • 1/2 teaspoon vanilla extract
  • Fresh apricot slices for garnish (optional)

Directions:

  1. In a mixing bowl, combine the chia seeds, unsweetened almond milk, Apricot Balsamic, maple syrup or agave syrup, and vanilla extract.
  2. Whisk the mixture thoroughly until well combined.
  3. Cover the bowl and refrigerate for at least 2 hours or overnight, allowing the chia seeds to absorb the liquid and form a pudding-like consistency. Stir occasionally during the first 15 minutes to prevent clumping.
  4. Once the chia pudding has thickened to your desired consistency, remove it from the refrigerator.
  5. Give the pudding a final stir and divide it into serving bowls or glasses.
  6. Garnish with fresh apricot slices, if desired.

Notes:

  • Serve chilled
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Apricot Balsamic Sorbet

Recipe By: Susan V

Ingredients:

  • 4 cups ripe apricots, pitted and chopped
  • 1/4 cup Apricot Balsamic
  • 1/4 cup maple syrup or agave syrup
  • 1 tablespoon lemon juice
  • 1/4 cup water

Directions:

  1. Prep Work:
    • In a blender or food processor, combine the chopped apricots, Apricot Balsamic, maple syrup or agave syrup, lemon juice, and water.
    • Blend until smooth and well combined. If the mixture is too thick, you can add a little more water to reach your desired consistency.
    • Taste the mixture and adjust sweetness if needed by adding more maple syrup or agave syrup.
  • Preparation Option 1:
    • Pour the apricot mixture into a shallow baking dish or a freezer-safe container.
    • Cover the dish/container and place it in the freezer.
      • Every 30 minutes, remove the dish/container from the freezer and use a fork to scrape and mix the partially frozen edges into the center. Continue this process until the sorbet is completely frozen and has a fluffy texture, about 2-3 hours.
    • Once the sorbet is fully frozen and has reached your desired texture, scoop it into serving bowls or cones.
    • Garnish with fresh apricot slices or mint leaves, if desired.
    • Serve immediately 
  • Preparation Option 2:
    • Place the mixture in a ninja creami dish, let it freeze overnight, and then put in your ice cream maker for a healthy nice cream desert
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Apricot Balsamic Glazed Chickpea Salad

Recipe By: Susan V

Ingredients:

  • For the salad:
    • 2 cans (15 oz each) chickpeas, drained and rinsed
    • 1 cup cherry tomatoes, halved
    • 1 cucumber, diced
    • 1/4 cup red onion, finely chopped
    • 1/4 cup fresh parsley, chopped
    • 1/4 cup sliced almonds (optional)
  • For the apricot balsamic glaze:
    • 1/4 cup Apricot Balsamic
    • 2 tablespoons maple syrup
    • 1 tablespoon Dijon mustard
    • Salt and pepper to taste (optional)

Directions:

  1. In a large mixing bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, and fresh parsley. If using, add the sliced almonds.
  2. In a small saucepan, whisk together the Apricot Balsamic, maple syrup, Dijon mustard, salt, and pepper.
  3. Heat the mixture over medium heat, stirring constantly, until it starts to simmer. Reduce the heat to low and let it simmer for 3-4 minutes, or until slightly thickened.
  4. Pour the apricot balsamic glaze over the chickpea salad and toss until everything is evenly coated.
  5. Let the salad marinate for at least 15-20 minutes to allow the flavors to meld together.
  6. Serve the Apricot Balsamic Glazed Chickpea Salad chilled or at room temperature. I like to eat it on top of my salad. 

Notes:

  • Optionally, smash the chickpeas before making the salad. That way you can serve it on top of Ezekiel bread as a sandwich.
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Blackberry balsamic chickpea salad

Recipe By: Susan V

Ingredients:

  • 1- can chickpeas, rinsed and drained
  • 1/2 English cucumber, diced
  • 1/2 cup cherry tomatoes, diced
  • 1/4 red onion, diced
  • 1/4 red bell pepper, diced
  • 1/4 cup to 1/2 cup fresh blackberries
  • Blackberry Balsamic

Directions:

  1. Use a fork to mash chickpeas to your desired texture/consistency, then
  2. mix chickpeas with diced cucumber, cherry tomatoes, red bell pepper, and red onion. 
  3. Toss in some fresh blackberries. 
  4. For the dressing: whisk together some Blackberry Balsamic, lemon juice, and a pinch of salt. Let it marinate for a bit to enhance flavors. 
  5. Add the dressing to the chickpea salad 

Notes:

  • enjoy served on a bed of lettuce or make a sandwich if you prefer
  • Adjust the salad ingredients to your liking by Adding more or less of cucumber, cherry tomatoes, onion, bell pepper and blackberries.