Stir and water-sauté onions and orange pepper till tender. Add mushrooms, yellow squash, zucchini, onion granules and lemon pepper continue cooking for 2 minutes. Add Gilroy Garlic balsamic and 7 Herb Italian Balsamic and cook till tender.
In a bowl mix cooked farro, vegetables and nutritional yeast.
Spoon in halved red peppers and sprinkle with Show Stopper.
Bake on cookie sheet at 350 degrees for 35 minutes.
Toast Walnuts & Garlic: Line a cookie sheet with a silicone baking mat or parchment paper. Spread walnuts and garlic cloves evenly on sheet. Place in oven for 6 minutes, until nuts are golden. You’ll know when they’re ready due to the captivating aroma of the nuts and garlic. Twenty seconds too long and they will begin to burn and be ruined.
Set a reminder to remove them immediately at 6 mins. so that they do not burn (if they burn, they must be discarded). Turn OFF oven and set nuts and garlic aside to cool.
Steam Cauliflower: Place fresh or frozen riced cauliflower and 1 c. vegetable broth in an Instant Pot. Cook at high pressure for 1 minute. Promptly drain and save the liquid, and set the cauliflower aside.
Heat Skillet: While waiting for the cauliflower, heat a large skillet on the stove at medium/high heat.
Place Nuts & Garlic in Food Processer. Process until nuts are completely chopped and blended with the garlic for less than a minute, achieving a crumble consistency, not a paste or butter. Let sit for a few minutes.
Cook Onions: When skillet is fully heated (a splash of water turns into dancing beads), place onions in pan. Stir and water-sauté the onions along with small amounts of vegetable broth (as needed) until onions are translucent. Reduce heat to medium.
Combine Cauliflower & Nuts with the Onions: Add the steamed cauliflower to the skillet. Stir, combining everything evenly. Keep excess liquid from the Instant Pot available for blending into the sauce and rehydrating as it reduces. Add the nuts to the skillet. Continue stirring.
Add Spices & Balsamic: Add cinnamon, turmeric, nutmeg and allspice to the skillet, stirring to combine evenly. Add small amounts of vegetable broth as needed to maintain a thick gravy consistency. Stir in Gilroy Garlic and Pomegranate Balsamic vinegars. Reduce heat to simmer (low heat) and continue stirring as needed.
Add Lemon Juice to the skillet. Blend evenly.
Cook Rice: Place rice and water in Instant Pot or rice cooker. Press the appropriate RICE cooking button or set the Instant Pot to 12 mins. on high pressure.
Plate & Serve: Place a cup of hot cooked rice on a plate. Spoon the stew from the skillet over the rice. Add green onions for garnish. Enjoy.
Elevated Saffron Rice Option: While the rice is cooking, soak 1/2 t. Saffron Threads (or ground Saffron) in 1/3 c. hot water. The liquid will transform to a clear yellow. Pour the liquid over half of the cooked rice and stir to combine. Spoon the Yellow and white rice onto a plate. Spoon the stew over the rice. Add green onions for garnish. Enjoy.
Notes:
Fesenjan is pronounced Fess-en-JUNE. It is a traditional Persian dish, commonly made with Pomegranate Molasses and chicken, duck or other meat. I’ve adapted this to use your balsamic vinegars and cauliflower instead of meat. I used to eat the chicken version at Magic Garlic (restaurant) in Walnut Creek, and I practically licked my plate, it was so good! One of the challenges for me is that there are many recipes for this, without a strong front-runner. So, I’ve experimented with spices, trying to achieve the same yumminess that I remember.
1-2 tsp drops of orange flavoring (optional: substitute 6-7 drops of orange extract, food grade essential oils, or a splash of orange juice)
(optional): 1 T. date syrup to sweeten
3 T. ground flax seeds
1 tsp. poppy seeds
Directions:
Prepare oat flour in the food processor as above, then add remaining ingredients EXCEPT the dates the whole rolled oats and the poppy seeds and process until smooth. Add the dates and oat milk, then process until the dates are chopped and evenly mixed.
Pour mixture into a bowl. fold in rolled oats and poppy seeds. If a little dry, add more plant based milk.
place onto a sheet of parchment paper. Shape into a log around 12-14 inches long, flatten to about 1/2 inch thick and 3 inches wide.
Cut into 4 inch squares, then cut those squares into a scone-shaped triangle. Optionally, slice into 1 inch bars instead.
Transfer onto silicone lined baking sheet. place baking sheet into freezer for 15 minutes, pre-heating to 350 degrees while the scones chill.
bake at 350 degrees for 15-18 minutes, checking for doneness with a toothpick. Transfer finished scones onto a cooling rack.
Enjoy! When serving, drizzle with organic date syrup and sprinkle with poppy seeds.
Add mixed Greens to Salad bowl, top with Grapefruit, Orange, Avocado, Blueberries, Almonds and Cheese.
Drizzle with the Persian Lime Balsamic, season as desired and use desired amounts of each ingredient. Enjoy 🙂
Notes:
This Citrus Salad is not only amazing in flavor, but super versatile. For example I had this for breakfast, and it hit all the right spots to start my day. I don’t have macros on this because it’s an add as you please dish…and add I did! This would make a great side to any nice grilled protein, or easy to super size and bring it to a large gathering. Anyway you decide to incorporate this into your life, there are no mistakes! Thank you to the fresh ingredient Gods for making my tummy so happy 😉
1/2 lb. Leafy Greens, nicely chopped i.e., Romaine, Chicory, Red Leaf Lettuce, and a small amount of Red Cabbage (Easy hack: Use 1/2 bag of Taylor Farms Organic Mediterranean Crunch Chopped Salad Kit from Costco)
Place leafy greens in a large bowl. Drizzle 1 T. Sunrise Grapefruit Balsamic and 1 T. 7-Herb Italian Balsamic on the greens. Toss to integrate evenly. Add green onions, shallots (or red onions), radishes and carrots. Fold together, carefully bringing items from the bottom of the bowl up to the top. Add strawberries, beets, seeds, and any optional ingredients. Fold and integrate everything together. Taste for desired flavor and wetness, and add more balsamic as needed. This can also be combined with Premium Classic or Premium White Balsamic. You may use a maximum of 4 T., but easy does it, a little at a time. Serve on a large dinner plate with a cup of Roasted Red Pepper Tomato Soup or all by itself.
Notes:
This is a very tasty and interesting salad. Because the slicing and dicing may take a little extra time, I always prepare enough onions and radishes for three salads, and refrigerate them in an air-tight container to assemble quickly and enjoy several times over a period of a few days. A few decades ago, my best friend, Sally, married into a Middle Eastern family where she learned some marvelous cooking techniques. One of her secrets—which I’ve always treasured—was to cut salad ingredients into very small pieces. It was a simple trick, but somehow always made salads tastier and easier to tackle. In this particular recipe, I like to slice things very thin and not chunky. This salad is delicious as well as beautifully colorful and pleasing to the eye. All of the ingredients are a delicate symphony of buried treasures as you discover each flavor on your eating journey. You’ll find the sharpness of the onions and shallots in combination with the pop of sweet strawberries and tartness of the grapefruit balsamic curiously delightful. The seeds provide extraordinary nutrition as well as added texture, reminiscent of a sandy beach. If you have enough time to enjoy this as part of a longer meal, the variety of flavors enhance as they marinate and the greens wilt. It’s also great as a leftover snack. Yum!
drizzle of Balsamic Vinegar (I like to use Apricot or Coconut Balsamic, but any of the fruity flavors work and it’s fun to experiment to find the ones you like best)
Directions:
Cook oats in 1 1/2 cups water
When oats are ready, mash a banana in your bowl. Bananas don’t have to be overripe, but overripe ones work just fine.
Add the cooked oats.
Drizzle balsamic vinegar over the top, about 2 teaspoons or to taste.
Stir it until everything is well combined and enjoy!
5 tbsp. of capers (optional: You can add a bit of their juice to taste or omit, but I added about a tablespoon of their juice)
Directions:
Cut one of the peppers in half vertically, remove seeds and the white part inside. Chop the other bell pepper finely, and set aside to use later in the recipe for the Chickpea Crunch.
Place the steamed cauliflower in the blender with 2 to 3 tbsp. of water and blend. May need to add a an extra Tablespoon or two of water so that it blends. Once blended add in the 1 tbsp. of lemon juice, cashews, mustard, turmeric, pepper, garlic, onion powder, and coconut aminos. Now your dressing is ready. Set aside
In a large bowl mash about 3/4 of the chickpeas, leaving some whole. Then add the chopped apples, red onion, green onion, celery, chopped red bell pepper you had set aside, and capers. Stir in the dried dill.
Pour in 1/2 cup of the dressing (start with 1/4 cup and pour on as much dressing as you would like from the blender. Reserve the rest of the dressing to use for dipping fresh cut cucumbers or bell peppers, or pour over steamed veggies and baked potatoes.
Mix everything together and then stuff the Chickpea Crunch into the prepared halved bell peppers. Drizzle a bit more of the Garden Dill Mustard Seed Balsamic on top. Enjoy!
Notes:
You can also buy small bell peppers (as shown above in photo) and stuff those as appetizers.
In a large bowl; mix the beans, onions, celery and red pepper together.
In a blender or a separate small bowl, add the tofu and the Balsamic. Mix until well combined.
Add the dressing mixture to the bean mixture and mix until well incorporated.
Sprinkle the Black Sesame Seeds over the salad.
Enjoy! It looks beautiful and tastes even better!
Notes:
This is a super versatile and delicious quick recipe. You can mix it with rice for a delicious bean and rice salad, serve it over baked potatoes, wrap it up in collard greens, or eat it as is. You can also add more vegetables: shredded carrots, peas, dill pickles, olives, whatever you like.
