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Pineapple Chipotle Chickpea Salad

Recipe by: Brenda Pachel
Featured on Chef AJ’s Show on 6-20-23

Ingredients:

  • 1 – 15 ounce can chickpeas, drained
  • 3 Tbl celery, dice small
  • 1/4 cup sweet onion, diced small
  • 3 Tbl fire roasted green chilies,
  • (canned green chilies)
  • 1/4 cup pineapple chunks, diced
  • (canned in 100% juice or fresh)
  • 6 ounces silken tofu, extra firm or firm
  • 1 Tbl Island Pineapple Balsamic
  • 1 tsp Blazin Habanero Balsamic, optional
  • 1 – 2 Tbl unsweetened soy milk
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp Ancho chili powder
  • 1/8 tsp Chipotle chili powder
  • 1/4 tsp sea salt
  • 1/8 tsp black pepper

Directions

  1. Add chickpeas to a small bowl and slightly mash with a fork or potato masher.
  2. Add the celery, pineapple, fire roasted green chilies and onion to the chickpeas bowl, stir together and set aside.
  3. In a small Nutribullet blending cup add the silken tofu, Island Pineapple Balsamic, blazin habanero balsamic, garlic powder, onion powder, ancho chili powder, chipotle chili powder, sea salt, black pepper and 1 Tbl of soy milk. Blend until smooth. If you want the dressing a little thinner add the remaining 1 Tbl of soy milk and blend again.
  4. Pour the desired amount of dressing into the chickpea mixture and stir until combined.
  5. Serve as a sandwich spread, on top of a bed of greens or in lettuce cups. Sprinkle the top of the salad with a little extra balsamic if desired.

Notes:

  • This recipe has been a favorite of my family’s for a long time. I make it at least once a week at my husband’s request for work lunches.
  • This slightly spicy and sweet dressing tastes good on a green salad, potato salad or even a pasta salad.
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Island Pineapple Balsamic Glazed Tofu Skewers

Recipe by: Susan Vierck
Featured on Chef AJ’s Show on 6-20-23

Ingredients:

  • 1 block of firm tofu, pressed and cut into 1-inch cubes (Thomas and Ethel marinated the tofu for at least 20 mins)
  • 1/4 cup Island Pineapple Balsamic
  • 2 tablespoons liquid aminos
  • 1 tablespoon agave nectar or maple syrup
  • 1 tablespoon grated ginger
  • 1 garlic clove, minced
  • 1 red bell pepper, seeded and cut into 1-inch pieces
  • 1 red onion, cut into 1-inch pieces
  • Wooden skewers, soaked in water for at least 30 minutes

Directions:

  1. In a small bowl, whisk together the Island Pineapple Balsamic, soy sauce, agave nectar/maple syrup, ginger, and garlic.
  2. Thread the tofu, bell pepper, and onion onto the skewers, alternating between the three ingredients.
  3. Brush the skewers with the pineapple balsamic glaze, making sure to coat all sides.
  4. Preheat a grill or grill pan over medium-high heat. Grill the skewers for 5-7 minutes on each side, until the tofu is browned and slightly crispy.
  5. Brush the skewers with the remaining glaze before serving.
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Portobello Mushroom Bruschetta

Recipe by: Angie M.

Ingredients:

  • 2 Portobello Mushrooms
  • 6 Cloves Garlic
  • 1-3 Tbsp Premium Classic Dark Balsamic (optional: substitute any flavored dark balsamic or flavored olive oil of ours)
  • 1/2 Cup Basil, chopped
  • 3 Tomatoes, chopped
  • salt, pepper to taste

Directions:

  1. Mix 2 cloves of garlic (pressed), with 1 Tbsp of Premium Classic Dark Balsamic in small bowl. Use this as a marinade for
    the portobello mushrooms and coat them using a pastry brush. Season with salt and pepper, then heat
    a large grilling pan and cook them for 6 minutes, 3 minutes per side.
  2. While the portobellos are cooking, mix the chopped tomatoes, remaining balsamic (add to taste preference), garlic and basil
    in a small bowl. Place the portobello mushrooms upside down on a small plates and fill them with
    the tomato filling and enjoy!

Notes:

“This amazing vegan Portobello Mushroom Bruschetta is my new spin on a classic with tomatoes, basil and
garlic. It just takes 5 ingredients and 2 easy steps to make these vegan, gluten free and so incredibly
delicious appetizers.”

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Ginger Balsamic Strawberry Shortcake

Recipe by: Susan V.
Featured on Chef AJ’s Show on 4-18-23

Ingredients:

  • 1 1/2 cup of Almond flour
  • 1/4 cup of Date Powder
  • 1/4 cup of unsweetened Applesauce
  • 1/2 cup of almond milk
  • 1 teaspoon of baking powder
  • 1/4 teaspoon of baking soda
  • 1 teaspoon of vanilla extract
  • 2 cups of fresh strawberries, sliced
  • 2 tablespoons of Ginger Balsamic

Directions:

  1. Preheat your oven to 350°F. Using a 9-inch non-stick or silicone cake pan.
  2. In a large mixing bowl, whisk together flour, date powder, baking powder, and baking soda.
  3. Add applesauce, almond milk, and vanilla extract to the bowl. Using a hand mixer or a stand mixer, beat the mixture on low speed until everything is well combined.
  4. Pour the batter into the prepared cake pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  5. While the shortcake is baking, prepare the ginger balsamic strawberries. In a small bowl, toss sliced strawberries with Ginger Balsamic until they are well coated.
  6. Once the shortcake is done baking, remove it from the oven and let it cool in the pan for a few minutes. Then, remove the shortcake from the pan and let it cool completely on a wire rack.
  7. Slice the shortcake in half horizontally using a serrated knife. Place the bottom half of the shortcake on a serving plate and spoon half of the ginger balsamic strawberries on top.
  8. Cover with the top half of the shortcake and spoon the remaining strawberries on top.
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Ginger Balsamic Glazed Carrots

Recipe by: Susan V.
Featured on Chef AJ’s Show on 4-18-23

Ingredients:

  • 1 lb of carrots, peeled and sliced
  • 2 tablespoons of Ginger Balsamic
  • 1 tablespoon of date syrup
  • 1 clove of garlic, minced
  • 1 tablespoon of fresh ginger, grated
  • 1 tablespoon of cornstarch
  • Chopped parsley, for garnish

Instructions:

  1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
  2. In a large bowl, toss the sliced carrots with a little bit water to wet them (adding pepper if desired). Transfer the carrots to the prepared baking sheet and roast for 20-25 minutes, or until they are tender and lightly browned. (NOTE: can instead air fry the carrots following your air fryer directions)
  3. While the carrots are roasting, prepare the ginger balsamic glaze. In a small saucepan, whisk together Ginger Balsamic, date syrup, minced garlic, grated ginger, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles.
  4. Remove the roasted carrots from the oven and transfer them to a large bowl. Pour the ginger balsamic glaze over the carrots and toss to coat.
  5. Garnish the glazed carrots with chopped parsley and serve hot as a side dish.
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Ginger Noodle Bowl With Kale and Tofu

Recipe by: Eileen M.
Featured on Chef AJ’s Show on 4-18-23 

“This recipe is so delicious. There are three parts but it is still not difficult. and worth the effort. “

Ingredients: 

  • For Tofu:
    • 2 to 3 T.  Ginger Balsamic
    • 1 (14-Ounce) Block Of Firm or Extra Firm Tofu 
  • For dressing:
    • 1/4 Cup  liquid aminos
    • 1/4 agave syrup 
    • 2 T. Ginger Balsamic
    • 1 clove garlic, minced 
    • Zest of one lime
    • 2 T.  lime juice 
  • For main bowl: 
    • 8 Ounces Rice Noodles, cooked according to package directions. (NOTE: Rinse well with cold water to prevent clumping or over cooking)
    • 6 Green Onions, Diced
    • 4 cups Thinly Sliced Kale or arugula (NOTE: Lacinato kale, also know as Dinosaur kale, is very tender and works the best. Any kale cut into slivers will work as well)
    • 1 Avocado, Cubed
    • 1/2 cup Cilantro Leaves (optional: substitute basil)
    • 3 tbsp Sesame Seeds, lightly pan toasted. (NOTE: Lightly toasting the sesame seeds enhances the flavor. Use medium heat, stir and start watching closely after 4 minutes. The seeds can go from goal of golden brown to burnt with a minute or two. )

Directions: 

  1. Press the tofu  to remove excess fluid. Cut it into bite sized cubes. Pour the marinate over it and let it marinate at least 10 minutes. Bake at 375 degrees for 20 minutes, until lightly crisp. Set aside. 
  2. Make the dressing by whisking in a bowl or using a shaker jar. Set aside. 
  3. Combine the main bowl ingredients in a large bowl. Add the tofu. Pour in the dressing and stir to combine. 

Notes:

  • An alternate way to prepare the tofu is to freeze the entire tofu package overnight or longer. On cooking day, remove and allow to thaw while still in the container. This can be room temperature or in a big bowl of warm water. Once mostly thawed, open the package, and gently squeeze the whole block of tofu over you sink. About 1/2 cup of water will drain and the tofu will look dry and spongy. Cut into bite sized pieces and pour the balsamic marinate over it. The tofu will readily absorb the balsamic. You can bake it immediately or store in the refrigerator to bake later. 
  • The freezer hack will also work for the lime. Freezing then thawing the lime weakens the membranes and allow juice to release readily. It is also easier to zest a frozen lime. 
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Coconut Tofu Stir Fry

Recipe by: Susan V.

Ingredients:

  • 1 block of firm tofu, drained and pressed
  • 2 tbsp cornstarch
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 yellow onion, sliced
  • 1 cup sliced mushrooms
  • 1 tbsp minced garlic
  • 2 tbsp Coconut Balsamic (optional: substitute Ginger Balsamic)
  • 1 tbsp soy sauce
  • Salt and pepper to taste
  • Chopped scallions for garnish

Instructions:

  1. Cut the block of tofu into small cubes and toss them in cornstarch until coated.
  2. Heat the air fryer and air fry until crispy 
  3. Set the tofu cubes aside on a plate.
  4. Heat a non stick skillet & add the sliced bell peppers, onion, and mushrooms to the pan using a little water to keep from sticking and cook until they are slightly softened, about 5-7 minutes.
  5. Add the minced garlic to the pan and cook for an additional 30 seconds.
  6. Add the coconut balsamic and soy sauce to the pan and stir everything together.
  7. Add the tofu cubes back to the pan and toss everything together until the tofu is coated in the sauce.
  8. Season with salt and pepper to taste.
  9. Garnish with chopped scallions before serving.

Notes:

This vegan stir-fry is a delicious and flavorful meal that’s perfect for a quick and easy weeknight dinner. The coconut balsamic vinegar adds a sweet and tangy flavor to the tofu and vegetables, and the crispy tofu cubes add a nice texture to the dish. Serve over rice or noodles for a complete meal. Enjoy!

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Tropical Fruit Salad

Recipe by: Kelly Vollmer
Featured on Chef AJ’s Show on 3-21-23

Ingredients:

  • 1 whole small watermelon, cubed
  • 1 whole fresh Pineapple, cubed
  • 1 whole Papaya, cubed
  • 2 whole fresh Mangoes, Cubed
  • 4 Kiwis, cut into bite size pieces
  • 1/4 cup Coconut Balsamic
  • 1/4 cup Persian Lime Balsamic
  • 3 Tbs Lime juice
  • Shredded Coconut

Directions:

  1. Add all cubed fruit to large bowl.
  2. Add Balsamic Vinegars and Lime juice.
  3. Refrigerate for a few hours or overnight. I put mine into mason jars overnight.
  4. Serve with Shredded Coconut on top.
  5. Enjoy.
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Coconut Curry Vegetable Rice

Featured on Chef AJ’s Show on 3-21-23

Ingredients:

  • 1 onion, chopped
  • 1/2 cup red peppers, chopped
  • 1 cup carrots, julienned
  • 1/2 cup celery, chopped
  • 2 cups portabella mushrooms, sliced
  • 2 cups peas, frozen or canned
  • 1 cup kale, chopped
  • 1 tbsp. Spice Traders Curry Balsamic
  • 2 tbsp. Coconut Balsamic
  • 4 cups brown rice, cooked
  • optional: 1 cup crushed unsweetened pineapple

Directions:

  • Prepare rice, then in 1/2 cup water saute all the non-balsamic ingredients until desired softness and most of liquid is evaporated. Add water as needed.
  • Reduce heat, add Coconut Balsamic and Curry Balsamic, stir and serve! Optionally, garnish with raw collared leaves.
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Coconut Mini Muffins

Featured on Chef AJ’s Show on 3-21-23

Ingredients:

  • 8 pitted dates soaked in ½ cup plant based milk (set aside)
  • 1 cup almond flour
  • 1 banana (very ripe)
  • 1 tablespoon Vanilla
  • 1 tablespoon Coconut Balsamic
  • 2 teaspoons baking powder
  • 1 cup shredded coconut
  • 1 tablespoon chia seeds
  • 2 cups whole rolled oats

Directions:

  1. Preheat oven to 350 degrees.
  2. In a food processor mix: almond flour, banana, vanilla, balsamic, baking powder, dates with plant based milk.
  3. Stir in shredded coconut.
  4. In a separate large bowl mix: chia seeds and whole rolled oats.
  5. Stir the food processed ingredients into bowl with rolled oats and chia seeds. Mix well.
  6. Drop into mini cupcake bite-sized pans or silicone bite-sized pans.
  7. Bake in a preheated 350 degree oven for 20 minutes, check for doneness with a toothpick coming out clean.
  8. Let them sit a few minutes until cool. Enjoy!