Category: Recipes

Recipe by: Brenda Pachel
Featured on Chef AJ’s Show on 1-17-23

Ingredients:

• 2 Tbsp unsweetened ketchup
• 1 Tbsp Spice Traders Curry Balsamic
• 1 Tbsp unsweetened apple butter
• 1/8 teaspoon Garam Masala seasoning
• Pinch of cayenne pepper

Directions:

1. Mix all ingredients together and enjoy with your favorite air-fried French fries!

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

Ingredients:

• 1 small onion, diced
• 5–6 cloves garlic, minced
• 2 inch piece of fresh ginger, minced
• 1 tbsp tomato paste
• 1 tbsp curry powder
• 1 tsp garam masala
• 2 cups chopped cauliflower florets
• 2 cans lite coconut milk
• 2 cans chickpeas, rinsed and drained
• 1 cup fresh mango, diced
• 1 tbsp maple syrup (optional)
• 1-2 teaspoons Spice Traders Curry Balsamic

Directions:

1. In a large non-stick sauce pan or pot, add onion and sauté until softened. Add a small amount of water to prevent sticking.
2. Add in ginger, garlic, tomato paste, curry powder and Garam masala. Stir and sauté for a minute or until fragrant.
3. Add in cauliflower and a splash of coconut milk and sauté an extra minute then add in chickpeas and remainder of coconut milk. 
4. Stir together and bring to a simmer. Simmer on low heat for 10 minutes.
5. Add in diced mango and maple syrup if using. 
6. Stir and cook for another 3-5 minutes or until curry has thickened
7. Serve with basmati rice and drizzle with Spice Traders Curry Balsamic over the top of rice and coconut curry. 

Featured on Chef AJ’s channel on 12-13-22

Ingredients (serves 2):

• For the Mung Beans:
  • 1 cup mung beans
  • 1/4 cup red onions, finely chopped
  • 2 teaspoons turmeric powder
  • 2 teaspoons cumin or coriander powder
  • 1 teaspoon garlic powder
  • 2/3 cup pomegranate seeds
  • 3 tablespoons Pomegranate Balsamic
• For Garnish:
  • 2 tablespoons red onions, finely chopped
    • 2 tablespoons pomegranate seeds
    • 1 1/2 teaspoons lime juice
    • 1 tsp Pomegranate Balsamic
    • cilantro, chopped (optional)

Directions:

• Put mung beans in a small bowl with 2.5 cups hot water, let soak overnight
• In morning, drain mung beans and set aside.
• To cook the mung beans, add to pot with 4 cups of water and boil for 13 minutes (until can easily be mushed)
• Drain the mung beans, keeping the water (makes an excellent vegetable broth, store and refrigerate)
• In a hot pan, add the 1/4 cup red onions with a tablespoon of water and saute for about 2 mins on medium adding water as needed.
• Add turmeric, cumin/coriander, garlic powder, and Pomegranate Balsamic. stir well.
• Add cooked mung beans, mix well and cut heat after 2 more minutes.
• Add lime juice and pomegranate seeds, mix, then transfer to serving bowls.
• Garnish with with the onions, pomegranate seeds, lime juice, balsamic, and cilantro from the garnish section.
• Serve and Enjoy!

Featured on Chef AJ’s channel on 12-12-22

Ingredients:

• 1 cup bulgur
• 2 cups sodium-free vegetable broth
• 1/2 cup pomegranate seeds
• 1/4 cup mint, finely chopped
• 1/4 cup parsley, finely chopped
• 1/4 cup vegan feta cheese, crumbled (optional)
• 1/4 cup raisins
• 2 tablespoons Pomegranate Balsamic
• 1 tablespoon lemon juice
• 1/2 teaspoon pepper

Directions:

1. To cook bulgur, add bulgur and broth to a pot. Cover and bring to a boil, then reduce heat to a simmer and cook for 12-15 mins until bulgur is tender. Drain off any excess liquid.
2. While bulgur is simmering, chop all ingredients the need to be chopped and crumble the vegan feta.
3. When bulgur is finished, toss all ingredients in a large bowl and serve warm or chilled. Enjoy!

Featured on Chef AJ’s channel on 12-13-22

Ingredients:

• one 15oz can black beans, rinsed and drained
• 2 cups pomegranate seeds
• 1 small jalapeno, minced with seeds removed
• 1/4 cup red onion, chopped
• 1 large avocado, diced
• 1 tablespoon fresh lime juice
• 1 tablespoon Pomegranate Balsamic
• fresh ground pepper to taste

Directions:

1. In a bowl, combine all ingredients and stir until smooth.
2. Serve with air-fried tortilla chips and enjoy! Refrigerate leftovers.

Recipe By: Ruthie Sater
Featured on Tuesdays With Thomas on 11-8-22

Ingredients:

• 1 cup raw sunflower seeds or cashews, soaked to soften
• 1 1/2 cups plant based milk of your choice
• 1 tbsp. Wild Huckleberry Balsamic
• 1/4 tsp cinnamon
• 1/2 tsp vanilla powder
• 2 tbsp. date syrup (optional, substitute agave syrup or 2-3 soaked dates)
• 2 tbsp. cocoa powder
• fresh raspberries, for bottom of glass. (optional: substitute fresh or frozen raspberries, the frozen ones add a syrup to the pudding as they thaw)
• optional: shredded coconut for garnish

Directions:

1. In a blender or food processor blend seeds or cashews, oat milk, balsamic, cinnamon, vanilla powder, and cocoa powder until smooth. This can be several minutes depending on the blender.
2. place a few frozen raspberries in the bottom of fancy glasses. Then pour the pudding into the glasses leaving some room at the top for garnish. Top with more raspberries and garnish with a sprinkling of shredded coconut. Serve and Enjoy!

Recipe By: Florian H.
Featured on Chef AJ’s show on 10-14-22

Ingredients:

• 1 cup fresh parsley, pressed down
• 1 cup fresh basil, pressed down
• ½ cup raw walnuts
• 3 garlic cloves, roughly cut
• ½ cup nutritional yeast
• 1 – 2 tbsp. Gilroy Garlic Balsamic
• 2 tbsp. water
• ⅛ tsp. fresh pepper

Directions:

1. In food processor, pulse washed basil/parsley and walnuts.
2. Add garlic, pulse.
3. Add nutritional yeast, pulse. Scrape sides often.
4. Slowly add Gilroy Garlic while pulsing.
5. Add pepper and while pulsing, slowly add enough water to reach desired consistency.
6. Serving suggestion: spread on toast with a slice of tomato, wedges of avocado and a drizzle of Gilroy Garlic Balsamic vinegar. Enjoy.

Notes:

This is delicious used in place of mayo on toasted tomato sandwiches; as a base for canapes; or excellent with any rice pasta. If you use it with pasta, make sure the pasta is hot when you add the cool pesto as the nutrition in basil and parsley is altered when reheated on the stove. I kept enough out for the next couple days and froze the rest in mini muffin cups. I’m cooking for one. If cooking for a small family, there won’t be any left to freeze. If you prefer, you can use only basil for this recipe but I like the taste of the combination.

Recipe By: Susan V.
Featured on Chef AJ’s show on 10-14-22

Ingredients:

• Tofu ingredients:
  • 1 block extra firm tofu – pressed and cubed
  • 1 tbsp soy sauce (optional: substitute liquid aminos)
  • 1 tbsp nutritional yeast
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 2 tbsp arrowroot powder or cornstarch
  • pinch salt and pepper
• Gilroy Garlic tahini sauce ingredients:
  • 2 Tbsps. Gilroy Garlic Balsamic
  • 1 tsp maple syrup (optional: substitute agave syrup)
  • 1 tsp stone ground Dijon mustard
  • 2 Tbsp tahini
  • 1 Tbsp water
  • pinch black pepper

Directions:

1. Add tofu to a bowl and toss with remaining tofu ingredients until fully coated, adding in arrowroot powder 1/2 Tbsp at a time.
2. Add tofu to air fryer in an even layer. Air fry at 400 degrees for 12-15 minutes, shaking once halfway through.
3. Make your garlic tahini sauce by mixing all sauce ingredients together until smooth.
4. Serve tofu with garlic tahini sauce for dipping.
5. Optional: coat tofu with garlic sauce and serve with basmati rice and steamed broccoli.