Category: Recipes

Recipe by: Angela Mills

Ingredients:

• 2 tablespoons lemon juice
• 2 tablespoons tahini
• 3 cloves garlic
• ¾ teaspoon salt
• 2 (15 ounce) cans garbanzo beans, drained
• 2 teaspoons Pumpkin Spice Balsamic
• 1 (15 ounce) can pumpkin puree
• 1 teaspoon ground cumin
• ½ teaspoon cayenne pepper (optional)
• ¼ cup toasted pumpkin seed kernels, or more to taste
• 1 pinch paprika

Directions:

1. Pulse lemon juice, tahini, garlic, and salt together in a food processor or blender until smooth.
2. Add garbanzo beans and balsamic and pulse until smooth.
3. Add cumin, pumpkin, and cayenne pepper (if using); process until well blended.
4. Transfer hummus to a container with a lid and refrigerate at least 2 hours.
5. Fold pumpkin seeds into hummus; garnish with paprika.
6. Serve and enjoy!

Recipe by: Lori “The Clean Veganista”
www.facebook.com/TheCleanVeganista

Ingredients:

• 1 lb. dried black beans, rinsed
• 1/2 sweet onion, diced
• 1/2 red onion, diced
• 5 – 6 cloves garlic, minced
• 3 banana peppers, sliced
• 2 smoked jalapeños, deseeded and diced
• 1 small can chopped black olives
• 1 teaspoon cumin
• 3 sprigs FRESH oregano
• 2 bay leaves
• 4 cups water
• 1 tbsp. Smoked Hickory Balsamic
• 1 tbsp. Teriyaki Balsamic

Directions:

1. Set the vinegars aside for later use
2. Add remaining ingredients to 3 quart or larger instant pot
3. Use the “bean” setting or “manual setting” for 30 minutes; NPR (Natural Pressure Release
4. When pressure pin drops, stir in the vinegars; then let the beans rest, covered for about an hour until most of the liquid is absorbed

Take black beans to new heights with this easy and satisfying recipe. Cuban black beans are fabulous straight up, with or without toppings (diced onion, tomato, cilantro). They also make a great addition to burrito bowls as well as a delicious wrap filling, and as shown in the photo, a delish quesadilla filling.
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Inspiring others to explore the many flavors of plant-based nutrition @ www.facebook.com/TheCleanVeganista

Recipe by: Lori “The Clean Veganista”
www.facebook.com/TheCleanVeganista

Ingredients:

• 6 corn tortillas
• 2-3 large Portobello mushroom caps, sliced
• 1 tbsp. Smoked Hickory Balsamic (optional: substitute Gilroy Garlic 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

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Recipe by: Karyn G

Ingredients:

• 1 medium head of Purple Cabbage (or green cabbage if you prefer)
• 1/2 cup no salt added vegetable broth (or low sodium if you prefer)
• 1 Tbsp Tahini paste
• 1 Tbsp Gilroy Garlic balsamic (optional: substitute Teriyaki balsamic)
• 1 Tbsp Nutritional yeast (optional)
• 1/2 tsp paprika
• 1/4 tsp dried oregano
• 1/4 tsp onion powder
• Possible garnishes: fresh parsley, dill, pistachio nuts, additional vinegar

Directions:

1. Preheat oven to 425F and line a baking sheet with parchment paper
2. Cut the cabbage into 1″ steaks
3. Steam the cabbage just until soft (*you could even do this the day before)
4. Create a marinade using all the rest of the ingredients and stir well
5. Arrange the steamed cabbage steaks on the baking sheet and spoon or brush the
   marinade over all the rounds.
6. Bake for 20 minutes in the center rack of the oven or until the edges get
   crispy.
7. Top with garnish if so desired

Recipe by: Susan X.
Featured on Tuesdays with Thomas on 8/2/22

Ingredients:

• 2-4 cups cubed watermelon
• English or Artisan cucumber, chopped
• mint
• basil
• Crisp Cucumber Balsamic to taste (I use 4-6 tablespoons)
• feta crumbles, (optional)
• pistachios, chopped (optional)

Directions:

• combine and serve.
• Enjoy! Fridge leftovers

Recipe by: Francesca Firek
Featured on Tuesdays with Thomas on 8/2/22

Directions: (serves 1-2)

1. In a pretty oval 1″ dish, put a nice handful of broccoli microgreens. On top to this add:
   1. 1 chopped scallion
   2. ½ peeled thinly sliced cucumber (I use my handheld OXO mandoline slicer for the veggies)
   3. 2 radishes
   4. 1 -2 celery stalks
   5. ½ c shelled edamame
2. In a small bowl add:
   1. 1/8 cup rice vinegar (add more to desired tartness)
   2. 1/3 cup Crisp Cucumber Balsamic (add less to reduce sweetness)
   3. TJ’s Umami Seasoning
   4. Burlap&Burlap Fermented White Pepper
   5. Scallion Powder
   6. Chili Flakes (optional)
   7. Penzeys Ground Smoked Chipotle Powder
3. I found in Canada a liquid Cucumber Infused Salt Spray that I use on this salad. You can add a quick turn of salt but optional.
4. Instead of sugar to offset the tartness of rice vinegar, I add 1tbsp of Sweet Heat Balsamic.
5. Whisk and pour over the veggies. Stir and let it rest at room temperature for 30 minutes before serving. Enjoy.

Notes:

• Brand name products I used were listed, but feel free to substitute with other brands.

Recipe by: Diane B.
Featured on Tuesdays with Thomas on 8/2/22

“I am submitting a family recipe that my whole family loves and I think it will go perfect with your flavor of the month for August which is Crisp Cucumber Balsamic.  This recipe is simple to make and delicious, especially in the summer months when sweet  tomatoes are available.  I make it all year round using baby tomatoes when sweet regular tomatoes are not available.  I have seen variations of this recipe but none as good as this one in my opinion.”

Ingredients:

• For the salad:
  • 1 large thinly sliced sweet red onion
  • 1 long Armenian cucumber or the small Kirby cucumbers, thinly sliced.   I use Organic or I thoroughly wash the skin so  I can slice cucumber with skin left on.
  • Sweet summer tomatoes, cut in quarters or bite sized pieces or use small cherry tomatoes cut in half. Use as many tomatoes as you want as they do add flavor to the dressing when no oil is added.
  • 1 organic, drained and rinsed can of garbanzo beans
  • 1 organic, drained and rinsed can of red kidney beans or 2 cans of garbanzo beans if preferred.
  • I  largely chopped avocado
  • Salt and pepper to taste.  I find salt and pepper brings out the flavor of the tomatoes as it mixes into the balsamic vinegar.
• For the dressing:
  • Crisp Cucumber Balsamic to taste.  I use an ample amount since I do not use olive oil.  I find the juices of the cut up tomatoes pair well with the vinegar.  Very delicious.
  • If one uses oil, shake some Extra Virgin Olive Oil into the salad and mix thoroughly with the vinegar.  I, personally, find that the Crisp Cucumber Balsamic added to the tomatoes makes a perfectly delicious dressing.
  • salt and pepper taste.

Directions:

• Let salad sit out at room temperature for an hour or more or while you prepare the rest of your meal.  If this is your meal, then let salad sit at room temp for at least and hour.  I I think you’re going to love this salad. Refrigerate unused portion.

Recipe by: Eileen M.

Ingredients:

• 4 ears of corn on the cob
• 1 Persian cucumber, diced
• 1 cup of grape or cherry tomatoes, sliced in half
• 1/4 cup chopped red onion
• 10 fresh basil leaves, cut into ribbons
• Dressing: 3 T. Crisp Cucumber Balsamic or more to taste

Directions:

1. Cook ears of corn in boiling water. Cut kernels off the cob, place in a medium sized bowl and put in the refrigerator to cool.
2. Meanwhile, prepare the other ingredients
3. Once corn is cool, drizzle in the Crisp Cucumber Balsamic stir to mix
4. Add remaining ingredients, toss and enjoy!

NOTES:

• To make the basil ribbons, stack 5 leaves, roll tightly from bottom to top and slice thinly from side to side. Repeat with the next 5 leaves.
• Any type of cucumber would work- about 3/4 cup, chopped. If using a regular cucumber, peel if waxy and remove seeds if they are large.
• Feel free to substitute:
  • Fresh Basil Balsamic, for the Crisp Cucumber Balsamic.
  • Frozen or canned sweet corn, about 2 cups. Fire roasted would be good.
  • Parsley, cilantro or mint, for the basil.

“This refreshing salad is especially delicious when corn, cucumbers, tomatoes and basil are all in season! It is a great as a side dish for picnics and pot lucks. It can serve a salsa if the tomatoes and cucumbers are chopped into tiny pieces. For a main dish-serve on a bed of greens or whole grains and optionally add edamame or chickpeas for a protein boost.”

Recipe by: Carolyn (CB) Bass and Alan Wald
Featured on Tuesdays with Thomas on 7-5-22

Ingredients:

• 6 oz. purple cabbage
• 6 oz. green cabbage
• 1 carrot
• 2 green onions
• 2 juicing oranges
• 1 tbsp fresh ginger
• ¼ cup dried goji berries
• 3 tbsp Premium Classic Dark Balsamic

Directions:

1. Shred purple and green cabbage.
2. Shred carrot.
3. Thinly slice green onions.
4. Peel, section and chop juicing oranges.
5. Peel, grate fresh ginger.
6. Combine above ingredients in bowl.
7. Add dried goji berries.
8. Add Premium Classic Dark Balsamic.
9. Mix well, Chill.

Notes:

• Add 1 heaping tbsp. of appreciation and viola.