Search Results for: sweet heat

Recipe by: PlantifullFare, published on their website on 2/28/24

Ingredients:

• 2 pounds red onions halved and sliced through root end ¼ inch thick
• 4 cups water divided; can also use 1 cup red or white wine and 3 cups wat er or vegteble stock
• ¾ teaspoon table salt divided
• 2 sprigs fresh sage or 1 tsp dried sage
• 3 sprigs of fresh thyme
• 2 bay leaf
• 2 tbsp Simply Lemon Balsamic

Directions: 

1. Slice 2 lbs of red onion into ¼ inch slices. Gather your aromatics.
2. Bring onions, 1 cup water (or wine) and ½ teaspoon salt to boil in Dutch oven over high heat. Adjust heat to medium, cover, and cook at rapid simmer, stirring occasionally, until onions have fully softened and collapsed, 18 to 20 minutes.
3. Uncover and continue to cook, stirring occasionally, until liquid evaporates (onions should NOT brown), 6 to 8 minutes. (Onions can be refrigerated for up to 3 days or frozen for up to 1 month.)
4. Add sage sprigs, thyme, garlic, bay leaf, remaining 3 cups water (or stock), and remaining ¼ teaspoon salt. Bring to boil, adjust heat to gentle simmer and cook covered, for 30 minutes.
5. Remove sage sprigs and bay leaf. Stir in Simply Lemon Balsamic. Season with salt and pepper to taste.
6. Ladle soup into bowl. Serve, passing Vegan Parmesan separately.

Notes:

• Carabaccia, a traditional Tuscan onion soup, is a culinary masterpiece that captures the essence of simplicity and rustic elegance. This hearty and flavorful dish has deep roots in Italian culinary history and showcases the Tuscany region’s commitment to using simple, high-quality ingredients to create remarkable flavors.
• Adding lemon balsamic vinegar to soup can bring a bright and refreshing dimension to the dish. The citrusy notes from the lemon complement the savory flavors of the soup, providing a burst of acidity that balances richness and enhances overall taste. The balsamic vinegar contributes a subtle sweetness and complex depth, elevating the flavor profile and adding a touch of sophistication to the soup. This combination not only adds complexity to the broth but also offers a delightful contrast that can make the soup more vibrant and memorable. Also, the lemon balsamic vinegar prevents leftovers from oxidizing or turning brown.
• Replacing part or all the water with red or white wine and vegetable stock will increase the calories.

Recipe by: Eileen M., Featured on Chef AJ Live on 4-16-24

Ingredients:

• 2 medium Asian eggplants (see notes) 
• Mushrooms- 8 to 12 ounces. Shiitake, Oyster, white, Cremini or a combination
• T. minced ginger 
• 1 T. sesame oil- optional 
• 1/3 cup Teriyaki Balsamic
• 1/3 cup water 

To garnish: 

• Sesame seeds- 2 teaspoons 
• Seaweed snack or nori- see notes
• Additional Teriyaki Balsamic to taste
• Cooked rice to serve 

Directions: 

1. Roughly chop the eggplant and mushrooms into bite sized pieces. Asian eggplant have tender skin and do not need to be peeled. The more common eggplant generally have thicker skin and most people would prefer the skin removed. 
2. Heat up a sauté pan to medium heat. Then add sesame oil if using. (A dry sauté will work as well but the oil adds a pleasant, distinct taste.) 
3. Sauté the eggplant for 4-5 minutes 
4. Add the mushrooms and ginger and sauté for another 2 minutes 
5. Add the Teriyaki balsamic and water. Give a good stir. Cover, reduce heat to medium low and cook 10 minutes. 
6. Plate and garnish with sesame seeds and chopped seaweed. Serve with a side of rice and enjoy! 

Notes: 

• Compared to conventional eggplants, Asian eggplants are longer, thinner and nearly seedless. They have a tender skin and are slightly sweet. They are preferred in this recipe but a conventional eggplant could be used.
• Roasted seaweed snacks are now available at most grocery stores. Often available as single serving for less than $1. 
• Shiitake mushrooms give a nice chewy texture to this dish any type, or a variety will work. 

Recipe by: Chef AJ, This recipe can be found on page 151 in her book “Own Your Health”
This recipe was Featured on Chef AJ live on 4-16-24.

Ingredients:

• 1 large sweet onion, chopped
• 6 peeled garlic cloves, finely chopped
• 1 thumb size knob of fresh ginger, finely chopped
• 1 thumb sized knob of fresh turmeric, finely chopped
• 4 ounces of shredded carrots (approx. 2 cups)
• 4 ounces of shredded purple cabbage (approx. 2 1/2 cups)
• 1 20-ounce can of pineapple chunks, in its own juice, drained and liquid reserved
• 6 cups cooked brown rice
• 1/2 cup Teriyaki Balsamic
• fresh cilantro (optional)

Directions:

1. Dry sauté the onion until nicely browned, adding water or the unsweetened pineapple juice as needed
2. Add the garlic, ginger and turmeric and saute for another minute or two.
3. Add the cabbage and carrots and cook until soft
4. add the rice and pineapple and cook until heated through.
5. If the dish appears dry or needs more liquid, add the remaining pineapple juice.
6. Stir in the vinegar. Add fresh Cilantro if desired.

Chef’s Note:

• Try cooked Quinoa in place of the rice.

Recipe by: Brenda Pachel, featured on Chef AJ Live on 11/21/23

Ingredients:

• 2 (14.5 Oz) cans pumpkin purée
• 4 cups vegetable broth
• 1 (14.0 Oz) can light coconut milk
• 2 (14.5 Oz) cans black beans, drained and rinsed
• 3 Tbls Blazin Habanero Balsamic
• 1 Tbls Sweet Apple Pie Balsamic
• 1 Tbls honey, or sweetener of choice
• 1 medium onion, diced
• 2 large jalapeños, seeded & diced
• 1 1/2 – 2 Tbls curry powder
• 1 Tbls Garam Masala
• 1 1/2 tsp smoked paprika
• 2 tsp dried cilantro
• 2 tsp ground cumin
• 1 tsp garlic powder
• Pinch of cayenne pepper, or to taste
• 1/4 tsp black pepper, or to taste
• 1 small honey nut squash, peeled, seeded and 1/2 inch cubes
• 2 tsp pumpkin spice balsamic

Directions:

1. Preheat oven to 400 degrees. On a parchment lined baking sheet place the squash cubes and sprinkle them with the pumpkin spice balsamic. Stir to coat. Bake 22 to 30 minutes , or until tender and slightly browned.
2. In a Dutch oven add onions and jalapeños. Sauté over medium heat until softened.
3. Add remaining ingredients to onions, except for the coconut milk and squash cubes. Simmer on low for 20 minutes.
4. Stir in the coconut milk and squash cubes. Let simmer briefly just to warm the squash.

Notes:

• This soup freezes nicely.

Recipe by: Brenda Pachel, featured on Chef AJ Live on 9/19/23

Ingredients:

• Salad:
  1. 2 cups sweet potato, bite sized cubes
  2. 2 cups cooked quinoa
  3. 1/3 – 1/2 cup walnuts, roasted and rough chopped
  4. 1 large gala apple, bite sized cubes
  5. 1/8 tsp cardamom
  6. 1/2 tsp Ceylon cinnamon
  7. 2 Tbls unsweetened applesauce
• Dressing:
  1. 2 Tbls Autumn Apple Balsamic
  2. 1 Tbl Ginger Balsamic
  3. 2 Tbls Apple butter (like Eden Brand)
  4. 2 Tbl unsweetened Apple Juice
  5. 1/4 tsp Ceylon cinnamon
  6. 1/4 tsp vanilla extract
  7. 1/8 tsp cardamom
  8. 2-4 drops liquid stevia, optional

Directions:

1. Preheat oven to 375 degrees. Prepare a baking sheet with parchment paper.
2. In a medium bowl combine, sweet potato, apple sauce, cinnamon, and cardamom.  Stir to coat.
3. Place sweet potatoes on prepared baking sheet and bake 25 – 30 minutes, or until done.
4. While the sweet potatoes are baking, place the walnuts in a small skillet and pan fry until fragrant and toasted.   When done, let them cool and give them a rough chop.
5. Combine all the dressing ingredients in a small bottle and shake until well combined.
6. In a medium bowl combine the sweet potatoes, apples, quinoa, 3/4 of the walnuts and dressing, stir to combine.
7. Serve with a garnish of the remaining walnuts and an extra drizzle of autumn apple balsamic, if desired.

Notes:

Note:  For extra flavor, cook your quinoa in unsweetened apple juice.  This salad also tastes delicious served on top of some fresh spinach.

Recipe by: Lori Gibson of OhSoYum.org, featured on Chef AJ Live on 9/19/23

Ingredients:

• 2 Tbsp finely chopped sweet onion
• 1 garlic clove, crushed or minced
• 1 tsp minced fresh ginger
• 12-16 oz fresh baby spinach
• 2 Tbsp Autumn Apple Balsamic 
• 3-4 Tbsp Crumbled Almond Feta

Directions:

• Microwave Method
  1. Add the onion, garlic, ginger, spinach and 1 Tbsp Apple Autumn Balsamic to a heat-safe covered casserole. Microwave on high 3-5 minutes until nicely wilted. 
  2. Plate, drizzle on the remaining balsamic and sprinkle on the feta. 
• Stovetop Method
  1. Add the onion, garlic, ginger and 1 Tbsp Autumn Apple Balsamic to a pot large enough to hold the spinach. Dry sauté on medium heat until the aromatics become fragrant, about 2 minutes. Add a small splash of water as/if needed to keep things from sticking.
  2. Add the spinach, cover tightly and cook until nicely wilted, about 3-5 minutes. 
  3. Plate, drizzle on the remaining balsamic and sprinkle on the feta. Enjoy!

Notes:

• Find more quick and tasty recipes on my website OhSoYum.org and in my cookbook: Oh So Yum!  https://amzn.to/45GOWwW

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.

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.