Nuco Coconut Balsamic Vinegar Put to the Test… Bonnie’s Taste-Test!

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coconut vinegar collage

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.

bonnie & balsamic

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 CAKEIMG_2354

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

IMG_2315As 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

IMG_0960

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

IMG_2384

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.

Bonnie Antonini

I’ve been cooking from scratch ever since I can remember. Frugal by nature (okay – cheap!), I just can’t see buying pre-made food when it’s so easy to make it yourself. Plus, when you prepare your own food, you know what’s in it. Since I’m also skeptical by nature (okay – a bit paranoid!), I worry what germs, bugs, and unpronounceable ingredients my family and I are eating. As an actress, I decided to merge my love of cooking with my love of being in front of the camera, creating an online show called VEGETARIAN COOKING FOR CARNIVORES ( vegcookingforcarnivores.com) – a show for people who like meat but want to eat vegetarian. The next step was blogging (vegcookingforcarnivoresblog.com), followed by tweeting (@vegcooking4carn). Geez – where does it end? I don’t preach vegetarianism – I’m just there for those of you who want good vegetarian food (which also includes desserts, by the way).

4 Comments

  1. Reply

    stephanie dorn

    April 11, 2016

    This is good to know! Great read too.

    • Reply

      Bonnie Antonini

      April 11, 2016

      Thanks, Stephanie.

  2. Reply

    Marji

    April 12, 2016

    Everything looks amazing. I especially want to try the wacky cake. I remember my mom making the traditional wacky cake when I was a kid.

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