Category: Recipes

Recipe By: Joya Wesley, “The Easy Breezy Whole Foodie.” a minimalist writer, editor and tour manager who cured her own food addiction and longstanding obesity with the whole foods, plant-based lifestyle, which she creatively maintains on the road.

Link to her publications – Demo of the recipe here.

Ingredients:

• 1 cooked potato
• 3 tbsp cooked beans
• 1 stalk raw celery
• 1/4 medium onion, raw
• 1 clove raw garlic, crushed
• 2 cups raw greens (any kind)
• 1 small raw tomato (or 1/4 cup soaked sun-dried tomatoes OR 2 tbsp tomato paste)
• 1-2 tsp mushroom powder
• 2-3 tbsp hemp seeds (hemp hearts OR raw sunflower seeds OR chia OR flaxseeds)
• 1-2 fresh or frozen berries
• 2 cups or less liquid (water OR sun-dried tomato soaking water OR potato cooking water OR low-sodium bean can liquid, etc.)

Directions

1. Add all ingredients to Nutribullet or other high-speed blender and blend 1-2 minutes until smooth.
2. Heat (in a pot, Instant Pot or microwave [if not using a VitaMix]).
3. Top with a swirl of California Balsamic and enjoy.

Recipe by: Maureen Kilgore
Featured on Tuesdays with Thomas on 11/2/21

Ingredients:

• 6 fresh pears, divided (I’ve used D’Anjou, Bosc, and Bartlett, but any ripe pear should work).
• ½ cup golden raisins
• 1 Tablespoon ground flaxseed
• 4 cups cold leftover brown rice (I used Lundberg short grain brown rice)
• 1/3 cup Simply Lemon balsamic
• 1 lemon, juiced
• grated rind of 1 lemon
• 1 teaspoon cardamom
• 1 teaspoon cinnamon
• ½ teaspoon vanilla
• 2 cups plant milk
• ½ cup date paste
• 1 fresh pear for top (the reserved pear)

Directions:

1. Cut pears in half and remove seeds and stem. Set 1 pear aside for top.
2. Roast 5 of the pears in an air fryer or oven until brown and bubbly. I used an air fryer at 390 degrees for about 20 minutes.
3. Put roasted pears and any juice from cooking the pears, in a bowl and mash with a fork, leaving large chunks. (This came to about 2 cups of roasted pears)
4. Add golden raisins and ground flaxseed to the bowl with roasted pears. Set aside while assembling other ingredients.
5. In a large bowl, mix together rice, Simply Lemon balsamic, lemon rind and juice, cardamom, vanilla, cinnamon, plant milk, and date paste. Mix together thoroughly. Add the roasted pears, raisins, and ground flaxseed, incorporating well.
6. Pour into 9″ x 9″ pan.
7. Slice the remaining pear into thin slices and place on top of the rice mixture covering the top. Dust liberally with additional cinnamon.
8. Bake at 350 degrees for 45 minutes. Turn on broiler and broil for 5 minutes until pear slices are browned.
9. Remove from oven and drizzle with additional Simply Lemon balsamic.
10. Cool completely. This is best served cold or at room temperature.

Recipe By: Paige Alexander of “Food Fitness by Paige”
Featured On Tuesdays With Thomas 11/2/21

Ingredients:

• Butternut Squash, trimmed and diced
• Bunch of Radishes, trimmed and halved or quartered (optional: we used red peppers
• Brussels Sprouts, trimmed and halved
• Baby Potatoes, trimmed and halved
• Parsnips, trimmed and diced (optional: we used red carrots)
• Carrots, trimmed and diced
• Red Onion, diced
• 1/4 cup Olive Oil (for an SOS version, use Simply Lemon Balsamic)
• spices to taste (we added pepper)
• Arugula

Directions:

1. Pre-heat oven to 425 degrees.
2. Prepare all ingredients as listed above. Add all non-arugula ingredients to bowl or bag, toss until well coated.
3. Spread on parchment lined cookie sheet and bake at 425 for 50 minutes or until golden brown, stirring half way through.
4. Add Arugula to Salad Bowl, top with Roasted Vegetables and drizzle with Balsamic.
5. Serve and Enjoy!

If you want to celebrate all things grown in the earth without getting dirt under your fingernails, then this is one to try. All the flavors, all the colors, all the nutrition just waiting for your belly. Add or subtract as desired, if you love one more than another then feel free to go heavy with that ingredient. This entrée has no rules, just let your cravings guide your way! 🙂

https://foodfitnessbypaige.blogspot.com/2021/10/roasted-root-salad.html

Recipe by Rita Rosenlieb
Facebook: A Healthy Life
Email: designedforyou@me.com
Featured On Tuesdays With Thomas on 11/2/22

Ingredients:

• 8 pitted dates, soaked in 1/2 cup plant based milk
• 1 cup rolled oats, pulsed in a Vitamix until a coarse flour-like texture
• 1 banana (very ripe)
• 1 T. Vanilla
• 1 T. Simply Lemon Balsamic
• Juice of 2 lemons
• 6 drops Young Living Essential Oil – Vitality Lemon (food grade)
• 2 tsp. Baking powder
• 1 T. Poppy seeds
• 1 T. Chia seeds
• 2 cups whole rolled oats

Directions:

1. Pre heat oven to 350 degrees
2. Soak 8 pitted dates in 1/2 cup plant based milk (set aside)
3. In a food processor, Pulse 1 cup rolled oats until a coarse-like flour texture
4. Add banana, Vanilla, Simply Lemon, lemon Juice, Essential Oil (Optional), Baking powder, and the soaked dates with the milk.
5. Process until well mixed, then pour into a bowl
6. Stir in Poppy seeds, Chia seeds, 2 cups whole rolled oats. Stir well.
7. Drop into mini cupcake or brownie bite size pans (silicone is best-no oil needed). Sprinkle with poppy seeds
8. Bake in a pre heated 350 degree oven for 20 min. check for doneness with a toothpick coming out clean (Note: If you make muffin size, they will need to bake longer.)
9. Let them sit a few minutes until cool, they come out of the silicone better.
10. If you would like, to serve, you could drizzle with the Simply Lemon Balsamic before serving.

Recipe By: Sherry Sorbera
Featured on Tuesdays with Thomas on 11/20/21

Ingredients:

• 1 cup uncooked millet
• 1 large onion, chopped
• 2 stalks celery, chopped
• 2 carrots, chopped
• 2 cloves garlic, minced
• 4 cups unsalted veggie broth
• 3 cups water
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon Benson’s Table Tasty
• ½ cup Sweet Heat Balsamic
• 1 can (14.5 oz.) diced fire roasted tomatoes with green chilies
• 1 can (15.25 oz.) unsalted whole kernel corn, rinsed and drained
• 1 1/2 cups broccoli florets
• 10 brown Baby Bella mushrooms, sliced
• fresh cracked black pepper to taste
• juice from 2 limes (2 tablespoons)
• handful of fresh cilantro, chopped

Directions:

1. Rinse the millet and soak for 8 hours or overnight in several inches of water. Drain, rinse, and set aside.
2. Heat a 4 quart Dutch oven or soup pot over medium heat. When hot, add the onion, celery, carrots, and garlic, and stir occasionally, for 7 minutes. Pour in the veggie broth and water.
3. Add the soaked millet, cumin, chili powder, paprika, Benson’s Table Tasty, and the Sweet Heat Balsamic. Bring to a boil, reduce the heat to a simmer, cover, and simmer for 25 minutes, stir occasionally.
4. Add the diced fire roasted tomatoes and the corn.
5. Add the broccoli florets and the mushrooms. Simmer for another 10 minutes.
6. Add the black pepper and lime juice. Taste for seasoning.
7. Serve hot and garnish each bowl with a scattering of chopped fresh cilantro.

Recipe by: Maureen Kilgore
Featured on Tuesdays with Thomas on 10/20/21

Sweet Heat Crust Ingredients:

• 2 cups old fashioned oats
• 6 Medjool dates
• 2 tablespoons Sweet Heat Balsamic
• 2 tablespoons water
• ½ teaspoon cinnamon
• 1 ½ teaspoon pepitas, optional

Pie Crust Directions:

1. Soak dates in balsamic and water for a few minutes.
2. Add oats, dates, liquid from dates, and cinnamon to a food processor. Process until very well incorporated.
3. Add pepitas, if using, and pulse to break them up and incorporate into the mixture. Press mix into pie pan.
4. Bake at 350 degrees for 15 minutes, then cool completely, for about an hour. This step can be skipped if desired.

Chocolate Pie Filling Ingredients:

• 2 cups cooked Japanese sweet potatoes
• 5 Deglet dates
• ¼ cup Sweet Heat Balsamic
• 1 ¾ – 2 cups plant milk, depending on the moisture of your sweet potatoes
• ½ cup cacao or cocoa powder
• 1 teaspoon cinnamon
• ½ teaspoon vanilla
• dash of nutmeg
• dash of chipotle chili pepper or cayenne, optional

Chocolate Pie Filling Directions:

1. Add all to a high speed blender and blend until very smooth.
2. Pour into prepared pie crust.
3. Optional addition: Dust with cinnamon and/or 1 teaspoon finely chopped pepitas
4. Chill pie for 4 hours.

Other options:

1. Layer the crust mixture and the filling mixture in a glass bowl or in individual smaller bowls to make a parfait.
2. 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.

Recipe by: Thomas Allen
Featured on Tuesdays with Thomas on 11/20/21

Ingredients:

• Mushrooms
• Cherry tomatoes
• Zucchini
• Yellow squash
• Most important… lots of pineapple (optional: add a dash of the pineapple juice when adding sweet heat)
• Sweet Heat Balsamic
• wood, metal, or wire skewers.
• 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:

1. If using wooden skewers, soak them in water for an hour before using them on the grill.
2. Cut your favorite veggies into approx. 1 inch pieces.
3. Skewer veggies on wood skewers, metal, or wire skewers.
4. 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!
5. When veggies are cooked, carefully pull them off the skewer and put them on a bed of your favorite grains.
6. Finish the dish with a drizzle of Sweet Heat and enjoy!
7. 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.

Recipe by: Sonja at Sonja’s Plant Based Pantry
Featured on Tuesdays With Thomas 9/7/21

Ingredients:

• 50/50 Spinach & Baby Greens
• red onion – sliced thinly
• peaches – sliced thinly
• sliced almonds
• fresh basil – torn or chiffonade
• Drizzle of Fresh Basil balsamic and Simply Lemon Balsamic

Notes:

I LOVE this salad! The combo of peaches, lemon balsamic. basil, and crunchy almonds is SOO good. Its summer salad perfection right here! It’s easy-peasy and a great option when you don’t want to cook. Slightly sweet, slightly savory, and totally delicious. Combine ingredients and toss in a drizzle of balsamic, then serve.

www.sonjasplant-basedpantry.com

Featured on Tuesdays with Thomas 9/7/21

Ingredients:

• 1 ear of fresh corn (about 1 cup of corn)
• 1/2 med red pepper
• 1/4 cup red or sweet onion
• 1/2 tsp Persian Lime Pepper from Nick at localspicery.com
• 1 tsp Nutritional Yeast
• 1-22 Tbl Fresh Basil Balsamic
• 1 Baked potato

Directions:

1. Bake medium size potato at 350 degrees for 1 hour.
2. Dice red peppers and onion, cut raw corn off cob.
3. Put onion and peppers in hot fry pan and cook for two minutes. Add a little water to keep from sticking.
4. Add corn to pan, cook one minute. Transfer ingredients from pan into mixing bowl.
5. Add Lime pepper and nutritional yeast to mixing bowl.
6. Add Basil Balsamic to mixing bowl and combine all ingredients.
7. Cut open baked potato and top with…..Potato Topper!

Recipe by : Maureen Kilgore
Featured on Tuesdays with Thomas on 9/7/21

Ingredients:

• 1 large or 2 small onions, diced
• 5 cloves garlic, minced
• 1/4 cup fresh basil leaves, packed
• 1 15 oz. can of cannellini beans, drained and rinsed (any white bean will do, but cannellini has the most neutral flavor and creamy texture)
• 1/4 cup Fresh Basil Balsamic
• 2 teaspoons lemon juice
• 1 teaspoon Simply Lemon Balsamic
• 1/4 cup nutritional yeast
• 2/3 cup vegetable broth, salt-free
• 1 tablespoon Benson’s Table Tasty
• 1/4 teaspoon black pepper

Directions:

1. Sauté onions in a little vegetable broth until translucent. Add minced garlic and sauté for about 2 more minutes.
2. Add the remaining ingredients to a blender, then add sautéed onion and garlic. Blend until creamy, adding a bit more broth, if needed, to give it to your desired consistency.
3. Serve over zoodles or whole-grain pasta with steamed broccoli and/or asparagus.
4. Note: Can also be used as a dip with raw vegetables, homemade corn or potato chips, or as a sandwich spread. It’s very versatile!