Category: Recipes

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.

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.

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!

Recipe by: Ruthie Sater

Ingredients:

• 3 cups of cauliflower (you can use 3 cups of frozen riced cauliflower or 3 cups of fresh or frozen florets)
• 2 Tablespoons of Sunrise Grapefruit Balsamic (or to taste)
• 1/2 cup unsweetened plant milk of choice (cashew milk makes it extra creamy!)
• Optional: Pineapple Chunks (fresh or canned), pomegranate seeds, coconut shreds or any tropical fruit

Directions:

1. Steam or microwave the cauliflower until soft
2. Place the steamed cauliflower, plant milk and Sunrise Grapefruit Balsamic in a blender.
3. Blend very well until silky smooth.
4. Pour into a pretty bowl and garnish with pineapple chunks, coconut shreds, Pomegranate or any tropical fruit of choice.
5. Optional: drizzle some Island Pineapple Balsamic on top or additional Sunrise Grapefruit Balsamic.

Notes:

• This is a great way to get some vegetables in for breakfast as a change from oatmeal. It’s a bowl of warm, creamy, nutritious, goodness. Enjoy!

Recipe by: Eileen Mierski
Featured on Chef AJ’s Show on 2-21-23

Ingredients :

• Tofu- 14 to 16 ounce container 
• 5 tablespoons Mandarin Orange Balsamic (optional: substitute Teriyaki Balsamic)
• 2 to 3 cups cooked rice 
• Optional- Garnish with scallions, broccoli, mandarin orange segments and/or sesame seeds to taste.

Directions:

1. Store the entire carton of tofu in the freezer. Several hours before making this dish, take the tofu out to thaw by putting the still unopened container in a big bowl of warm water.
2. When thawed, remove tofu from the container and give it a squeeze over a sink. The water will drain readily and you will notice a dry texture with sponge like holes. (My 14 ounce block of extra firm released 1/4 cup of liquid.)
3. Cut the tofu into bite sized cubes and optionally, squeeze again.
4. Place in a medium sized bowl, and add 2 tablespoons of Mandarin Orange Balsamic. The tofu will absorb this marinate like a sponge.
5. Bake at 375 degree for 20 minutes. Remove from oven, transfer to serving bowl and drizzle with the remaining 3 tablespoons of Mandarin Orange Balsamic. Serve with rice and optional garnishes. 

Recipe by: Brenda Pachel
Featured on Chef AJ’s Show on 2-21-23

Ingredients:

• 3 cups baked (orange fleshed) sweet potatoes
• 1 – 12 ounce package soft Silken Tofu
• 1/4 tsp cardamom
• 1 tsp Ceylon cinnamon
• 1 Tbl vanilla extract
• 1/4 cup cocoa powder
• 1/4 cup plus 2 tsp Mandarin Orange Balsamic
• 1/8 – 1/4 tsp liquid stevia, optional

Directions:

1. Place all the ingredients into a food processor and blend until smooth. Refrigerate leftovers.

Notes:

• This pudding is a cleaned up version of my Norwegian grandmother’s recipe.

Recipe by: Karen Less
Featured on Chef AJ’s Show on 2-21-23

Ingredients:

• 4 oz Butler Soy Curls (or substitute 4 oz firm tofu)
• 1/2 cup, divided, Mandarin Orange Balsamic
• 1 TBSP Teriyaki Balsamic
• 2 TBSP low sodium tamari or coconut aminos
• 1/2 tsp ground ginger
• 1 tsp garlic powder
• 1 tsp cornstarch or other thickener
• 4 oz shiitake mushrooms or your favorite mushrooms, sliced
• 1 bag Asian vegetable blend (I used Birdseye Steamfresh Broccoli Blend)
• 3 cups shredded cruciferous veggies or greens of choice (I used Trader Joe’s Cruciferous Crunch)
• 2 mandarin oranges, peeled and sectioned (or a can of mandarin oranges, drained)

Directions:

1. Place Soy Curls in bowl with 1/4 cup Mandarin Orange Balsamic and 1/2 cup water to rehydrate for 10 to 20 minutes.
2. Meanwhile, whisk together remaining 1/4 cup Mandarin Orange Balsamic, Teriyaki Balsamic, tamari, spices, and cornstarch in small bowl. Set aside.
3. Heat 12 inch skillet or wok, then cook mushrooms for about 2 minutes. Add Soy Curls and any remaining broth and Asian vegetable blend. Cook, stirring, for about 3 minutes. Add cruciferous veggies or greens and allow to soften. Then add the cornstarch mixture, stirring to coat Soy Curls and veggies. Stir in mandarin orange sections and allow mixture to heat through.
4. Serve over rice or your favorite grain. Enjoy!

Recipe by: Susan Vierck

Ingredients:

• Sushi Sandwiches
  • Nori sheets
  • cooked rice (according to package directions)
  • 1 avocado, sliced
  • Teriyaki Balsamic (as marinade and drizzle)
  • A block of extra firm tofu, drained & sliced than marinated for 30 minutes at least in soy sauce. 
  • cornstarch (Note: You can also just marinate tofu in the balsamic and fry without using the corn starch however be careful of burning and do not air fry the balsamic it will be too sticky)
• Toppings
  • baby spinach or other greens of choice 
    • Veggies of choice (cucumber, carrots, bell pepper, radish) 
• Sushi sauce 
  • 1 cup soaked cashews, rinsed and drained. 
  • 1 tablespoon apple cider vinegar
  • 1/2 lemon, squeezed
  • small onion, chopped
  • 1 tsp garlic powder
  • 2 tablespoons coconut aminos
  • 2 tablespoons yellow mustard
  • dash cayenne pepper
  • 2 tsp paprika
  • 1 tablespoon chili garlic sauce
  • 1 tablespoon nutritional yeast

Directions:

• For sauce:
  1. blend cashews, apple cider vinegar, lemon, onion, and garlic powder in a high speed blender with a little water until it’s the consistency of sour cream.
  2. Transfer to a dish and add coconut aminos, mustard, cayenne, paprika, chili garlic sauce, and nutritional yeast.
  3. stir and enjoy as a dipping sauce, refrigerate leftovers.
• For sushi Sandwiches:
  1. Make the rice according to package directions and set aside.
  2. Fry Tofu-If using soy sauce, marinate tofu at least 30 minutes then coat the tofu in corn starch and either air fry or fry in a nonstick skillet until crispy. 
  3. Once crispy then drizzle Teriyaki Balsamic on the tofu in a skillet and cook until it’s caramelized, flipping it over as it cooks to keep from burning. Set aside. 
  4. Cut a square of plastic wrap a bit larger than your nori sheet. Place the nori sheet on top (with the shiny side down).
  5. Grab a large spoonful of rice and place it in the middle of the nori sheet and form a compacted square.
  6. Place your filling ingredients on top.
  7. Wet all sides of the nori sheet using a brush with water to seal it. 
  8. Fold all corners of the nori sheet on the top of the filling (like an envelope).
  9. Finally, gather all the plastic wrap over the stack and tie on the top. Carefully press the small package together and cut it in half with a sharp knife.
  10. Serve with soy sauce, sesame seeds, vegan wasabi, or homemade sushi sauce. 

Recipe by: Susan Vierck
Featured on Chef AJ’s Show on 1-17-23

Ingredients:

• 4 medium size, roasted sweet potatoes cooled
• 1/2-1 red pepper, chopped (eyeball it if you want to use the whole red pepper, depending how big it is)
• 1 small onion, chopped
• A couple handfuls, chopped kale
• 1 small jalapeño, chopped
• 1 to 1/2 cups flour of choice (start with one cup add an additional half a cup if needed to bind your potatoes together
• 1/2 to 1 cup nutritional yeast(start with 1/2 cup add more if you)
• drizzle of Spice Traders Curry Balsamic (or your favorite balsamic)

Directions:

• Mash your sweet potatoes add the remaining ingredients, form into balls, and then flatten
• Fry in a nonstick skillet until golden/crispy on both sides.
• Drizzle with Spice Traders Curry Balsamic (or your favorite balsamic).

makes about 8 sweet potato cakes