Search Results for: sweet heat

Recipe by: Maureen Kilgore
Featured on Tuesdays with Thomas on 10/20/21

Sweet Heat Crust Ingredients:

• 2 cups old fashioned oats
• 6 Medjool dates
• 2 tablespoons Sweet Heat Balsamic
• 2 tablespoons water
• ½ teaspoon cinnamon
• 1 ½ teaspoon pepitas, optional

Pie Crust Directions:

1. Soak dates in balsamic and water for a few minutes.
2. Add oats, dates, liquid from dates, and cinnamon to a food processor. Process until very well incorporated.
3. Add pepitas, if using, and pulse to break them up and incorporate into the mixture. Press mix into pie pan.
4. Bake at 350 degrees for 15 minutes, then cool completely, for about an hour. This step can be skipped if desired.

Chocolate Pie Filling Ingredients:

• 2 cups cooked Japanese sweet potatoes
• 5 Deglet dates
• ¼ cup Sweet Heat Balsamic
• 1 ¾ – 2 cups plant milk, depending on the moisture of your sweet potatoes
• ½ cup cacao or cocoa powder
• 1 teaspoon cinnamon
• ½ teaspoon vanilla
• dash of nutmeg
• dash of chipotle chili pepper or cayenne, optional

Chocolate Pie Filling Directions:

1. Add all to a high speed blender and blend until very smooth.
2. Pour into prepared pie crust.
3. Optional addition: Dust with cinnamon and/or 1 teaspoon finely chopped pepitas
4. Chill pie for 4 hours.

Other options:

1. Layer the crust mixture and the filling mixture in a glass bowl or in individual smaller bowls to make a parfait.
2. Add additional plant milk to the filling and pour into popsicle molds. After freezing, you can roll the frozen popsicles in the crust mixture, if desired, and refreeze.

Recipe by: Thomas Allen
Featured on Tuesdays with Thomas on 11/20/21

Ingredients:

• Mushrooms
• Cherry tomatoes
• Zucchini
• Yellow squash
• Most important… lots of pineapple (optional: add a dash of the pineapple juice when adding sweet heat)
• Sweet Heat Balsamic
• wood, metal, or wire skewers.
• Note: this dish is also fun way to use up leftover veggies, feel free to chop up and add whatever you’d like. The ingredients above are just some of my favorites.

Directions:

1. If using wooden skewers, soak them in water for an hour before using them on the grill.
2. Cut your favorite veggies into approx. 1 inch pieces.
3. Skewer veggies on wood skewers, metal, or wire skewers.
4. Cook on the grill for approx. 5-6 min and then brush the kabobs with Sweet Heat. Turn kabobs over and continue cooking for another 5 min. Be careful to not let the kabobs burn too much. The Sweet Heat will char the edges of the veggies and that’s good!
5. When veggies are cooked, carefully pull them off the skewer and put them on a bed of your favorite grains.
6. Finish the dish with a drizzle of Sweet Heat and enjoy!
7. Variation: for rainy weather, you can cut the grill out and do a similar delicious dish by air frying all your kebab components at 425 degrees for 10 minutes, then placing on a bed of rice.

Recipe by: Ethel Klimes
Featured on Tuesdays with Thomas on 11/3/20

Ingredients:

• 2 lbs sweet potatoes
• 1/4 cup date syrup (optional: substitute maple syrup or syrup of your choice)
• 2 tbl Pumpkin Spice Balsamic
• 1/4 cup pecans, chopped (optional: substitute nuts of your choice)

Directions:

1. Pre-heat over to 350 degrees.
2. Peel sweet potatoes, cut into 1/2 – 3/4 inch cubes and put into a bowl.
3. Mix in remaining ingredients and stir until evenly coated. Pour into shallow rectangular casserole dish.
4. Cover with foil and bake at 350 degrees for 75 mins.
5. Enjoy!