Recipes — Vanilla

Amy Ingram

Pumpkin Cheesecake Bites

Ingredients: 4 cups vegan cream cheese (or 4 cups pureed cashews or 4 cups of cream cheese) 2 cups maple syrup 1/4 cup LG Blood Orange Infused Olive Oil 2 cups soy milk (or milk of your choice) 1 cup pumpkin puree 1 1/2 cups silken tofu 1 cup arrowroot powder 1 Tbsp. agar powder 1 tsp. ground cinnamon          1/2 tsp. nutmeg   To Top: Pomegranate Seeds LG Pomegranate Dark Balsamic   For Frosting: 2 cups organic confectioners sugar 1/2 cup LG Mild Extra Virgin Olive Oil 1/2 cup baby thai coconut meat 1 cup vegan cream cheese ((or...

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Myrna Burlock

Asparugus with Fig Balsamic Drizzle

serves 4 to 6, adapted from Nielsen-Massey Ingredients 1 pound asparagus, ends trimmed 2 tablespoon LG Fig balsamic vinegar 1 tablespoon LG medium to robust Extra Virgin Olive Oil 1/4 cup toasted pine nuts Pinch salt   Directions: Bring a large pot of salted water to boil. Also prepare an ice bath. Submerge the asparagus stalks in the water and boil just until tender, about 90 seconds. Remove the stalks from the boiling water and plunge into the ice bath. Drain once cool. (Blanching and shocking the asparagus cooks it to the desired level and allows the asparagus to retain its bright...

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Amy Ingram

Vanilla Balsamic Chicken

Vanilla Balsamic Chicken¼ cup shallots, finely sliced¼ cup orange juice¼ tsp orange zest½ cup reduced-sodium chicken broth½ cup Liquid Gold Vanilla Balsamic16 boneless skinless chicken thighs or 8 breasts (about 2 lbs)¾ tsp salt, divided (optional)½ tsp black pepperPreheat oven to 450oF. Combine first 5 ingredients in saucepan.Simmer. Add ¼ tsp salt. Salt and pepper the chicken and arrange in oiled roasting pan. Bake for 10 minutes. Brush halt of broth/vinegar mixture over chicken. Bake 8 minutes more, and then brush on remaining broth/vinegar mixture.Bake until internal temperature reaches 180oF (about 15 minutes)

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Myrna Burlock

Cinnamon-Vanilla Butter Cream Frosting

  1 cup granulated sugar 4 large egg whites 1 teaspoon cinnamon 2 teaspoons vanilla extract 1/4 tsp. salt 3 sticks unsalted butter cut in to 1/2 inch cubes and brought to (room temperature!) Put the sugar, egg whites and salt in to a metal mixing bowl. Place the bowl over a saucepan of simmering water and stir constantly with a whisk until the mixture feels very warm to the touch (about 3-4 minutes) Remove the bowl from the heat.  Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it reaches room...

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