As Girls On Food resident cook, I was asked to try NUCO’s Coconut Balsamic Style Vinegar. I don’t take these things lightly – I donned my lab coat and went to work.

Coconut products are a hot topic now – coconut flour, vinegar, and especially oil are being hailed by all the cool people. As a gal who’s at least lukewarm, I jumped into this challenge full force.

First thing was to taste the vinegar on its own. Balsamic vinegar has a very strong taste, but the coconut balsamic was a little milder. That could be good or bad, depending on your preference. I preferred the milder taste – regular balsamic can be a little overwhelming.

Next, I put it to use in four recipes:

CHOCOLATE WACKY CAKE

Yes, I put balsamic vinegar in this cake. But, believe it or not, this Chocolate Wacky Cake is to die for!!! It’s a moist, firm, and tall chocolate cake that uses NO eggs, milk, or butter. Crazy, right?! Wacky Cake came into existence back in the days of rationing, when those ingredients were hard to come by. The recipe calls for white vinegar, but I decided to try balsamic – I like to live on the edge. Plus, I’m always looking for an excuse to eat chocolate.

It’s absolutely delicious – no off taste from the balsamic. We’ve been eating it for 3 days, and it’s still very tender…and gone.

APPLE SORGHUM SALAD

As I previously indicated, I like to be current with trends. Sorghum is becoming very popular due to its low water requirements for growth. So I combined both in-vogue coconut vinegar and sorghum to create a savory chilled Apple Sorghum Salad. Balsamic blends beautifully with apples, dried cranberries, and celery, making this a lovely side dish.

GARLIC ROASTED BRUSSELS SPROUTS

This Garlic Roasted Brussels Sprouts recipe will make even the most reluctant vegetable eater ask for more. The balsamic vinegar adds just the right bite to complement the garlic and sprouts.

It’s a fast dish to prepare – just blend Brussels sprouts, olive oil, garlic, and salt together, and bake them at 400º for 12 minutes, flipping them after 8 minutes. Put them in a bowl with a splash of balsamic vinegar and serve.

QUINOA STUFFED EGGPLANT

Quinoa made a resurgence a few years ago, taking the place of couscous and wheat germ in terms of popularity. I had an extra eggplant so I decided to stuff it with quinoa, garlic, onion, chopped tomatoes, pine nuts, Pecorino-Romano cheese, and balsamic vinegar (to add a brightness to the dish).

It’s another easy recipe and best of all – it can be made ahead of time and then heated! Love those recipes. I become crazy woman during meal prep (don’t even think of getting in my way!).

I’ll be posting the recipes for these dishes on my blog, VEGETARIAN COOKING FOR CARNIVORES BLOG – so be sure and subscribe.

I was extremely pleased with NUCO’s Coconut Balsamic Style Vinegar and look forward to trying their other coconut products. I do love being “in”, or “with it”, or whatever they’re saying now.

To find out more about NUCO and their products, go to www.nucoconut.com.