Bianca Phillips's Blog, page 159
December 9, 2015
The Dream of the 90s
Just a quick check-in tonight. I've been holiday shopping all evening, and I just got in. And I'm pooped. But I wanted to show y'all the Tofu Pad Thai I made tonight!
It's for my retro vegan cookbook, and I'm not 100 percent happy with the recipe just yet. It needs some tweaking. I made a homemade pad thai sauce using vegan fish sauce and tamarind paste (and some other stuff), but I used too much tamarind, and the sauce was really tangy. It mellowed out a little when mixed with the noodles, but the recipe still needs toning down.
The tofu was tossed in cornstarch and dry-fried before adding the garlic, scallions, cabbage, carrots, and mung bean sprouts. Nothing beats that crispy texture of dry-fried tofu.
You might be wondering what's so retro about pad thai. Well, remember the 1990s? Thai food was ALL THE RAGE. It's still great and available all over the place. But in the 90s, Thai restaurants were popping up in big cities like weeds. I mean, really anything "ethnic" was huge in America in the 90s. It was also a big time for fusion cuisine, so the 90s chapter will have plenty of that too.
Just a warning: You will see this picture again soon in a review of that red sauce on top. But more on that later this month.
It's for my retro vegan cookbook, and I'm not 100 percent happy with the recipe just yet. It needs some tweaking. I made a homemade pad thai sauce using vegan fish sauce and tamarind paste (and some other stuff), but I used too much tamarind, and the sauce was really tangy. It mellowed out a little when mixed with the noodles, but the recipe still needs toning down.
The tofu was tossed in cornstarch and dry-fried before adding the garlic, scallions, cabbage, carrots, and mung bean sprouts. Nothing beats that crispy texture of dry-fried tofu.
You might be wondering what's so retro about pad thai. Well, remember the 1990s? Thai food was ALL THE RAGE. It's still great and available all over the place. But in the 90s, Thai restaurants were popping up in big cities like weeds. I mean, really anything "ethnic" was huge in America in the 90s. It was also a big time for fusion cuisine, so the 90s chapter will have plenty of that too.
Just a warning: You will see this picture again soon in a review of that red sauce on top. But more on that later this month.
December 8, 2015
The Vegan Egg Is Here!
Y'ALL!!!!!!! The most exciting vegan invention ever is here! I finally got my hands on the new Follow Your Heart Vegan Egg, and it totally rocked my little world.
Giving up eggs was the hardest part of going vegan 11 years ago, and I still miss them. Tofu scrambles are amazing, but they're not quite like scrambled eggs. And resourceful vegans have found ways to use tofu to make deviled eggs, omelets, and fried eggs or chickpea juice to make meringue. A number of vegan products have done a great job mimicking egg yolk for French toast or Hollandaise (The Vegg!) or mimicking eggs in baking (Ener-G egg replacer, Bob's Red Mill Egg Replacer). But until now, no vegan product has been able to come close to the taste and texture of scrambled eggs. But the Vegan Egg does just that.
I ordered a carton of Vegan Egg from Rabbit Food Grocery a few weeks back, after it first came out. It was on back-order because vegans have basically broken the internet with all their Vegan Egg orders. And then Follow Your Heart said they'd send me some samples. My Rabbit Food order actually got here first over the weekend, and the samples arrived yesterday. So guess what I had for breakfast Monday morning?
I can't even tell you how much the Vegan Egg resembles the mouthfeel of soft, slightly runny eggs. It's almost eerie. They use algal flour and algal protein to mimic the egg taste and texture. Whole algal is produced from a microalgae found in the Netherlands, and it's high in healthy lipids, carbs, and micronutrients. It does contain a little carrageenan, and I know some folks are weirded out about that. But I've never had an adverse reaction to it, and I'm not really super-worried about little things like that. So whatever.
As for the taste, the Vegan Egg is a little bland on it's own, but it's meant to be used for both scrambling and baking, so they went easy on the nooch and black salt. Probably wise. I added extra black salt to mine after cooking, plus a lot of black pepper because that's how I always made scrambled eggs. It really tasted like eggs!
So here's how it works. Inside the cute egg carton, there's a plastic bag filled with powder. Sorry, no vegan egg shells yet.
Two tablespoons of the powder mixed with 1/2 cup of water equals one egg. You can whisk the powder and water in a bowl, but a blender will make for much fluffier eggs. I whipped mine up in the Vitamix. Also, the amount for one egg cooks up to be a pretty small serving, just like if you were to scramble only one chicken egg. For a decent-sized serving, I recommend four tablespoons of powder and one cup of water.
Next, you heat a pan that's been sprayed with cooking spray. Once it's hot, pour in the Vegan Egg mixture, and it immediately starts to cook up. I had so much fun stirring and scrambling this. Just like old times.
And that's it! It's great with toast since the eggs stay just a tad soft. You can also use these for baking, making onion rings, dipping French toast, and probably a bunch of other uses. But each box only has 12 eggs, and if I double them every time, that's six servings. So I'll probably hoard it all for scrambled eggs. At least until the newness wears off.
For now, you can order the Vegan Egg from Rabbit Food in Austin, Vegan Essentials, Amazon, and a handful of other stores. And a few vegan specialty markets carry it on their shelves, but there are none near where I live. I'll be ordering this as often as possible. For now though, most online shops are out of stock because the initial rush wiped out what was available. Vegans are really excited about cruelty-free eggs!
Giving up eggs was the hardest part of going vegan 11 years ago, and I still miss them. Tofu scrambles are amazing, but they're not quite like scrambled eggs. And resourceful vegans have found ways to use tofu to make deviled eggs, omelets, and fried eggs or chickpea juice to make meringue. A number of vegan products have done a great job mimicking egg yolk for French toast or Hollandaise (The Vegg!) or mimicking eggs in baking (Ener-G egg replacer, Bob's Red Mill Egg Replacer). But until now, no vegan product has been able to come close to the taste and texture of scrambled eggs. But the Vegan Egg does just that.
I ordered a carton of Vegan Egg from Rabbit Food Grocery a few weeks back, after it first came out. It was on back-order because vegans have basically broken the internet with all their Vegan Egg orders. And then Follow Your Heart said they'd send me some samples. My Rabbit Food order actually got here first over the weekend, and the samples arrived yesterday. So guess what I had for breakfast Monday morning?
I can't even tell you how much the Vegan Egg resembles the mouthfeel of soft, slightly runny eggs. It's almost eerie. They use algal flour and algal protein to mimic the egg taste and texture. Whole algal is produced from a microalgae found in the Netherlands, and it's high in healthy lipids, carbs, and micronutrients. It does contain a little carrageenan, and I know some folks are weirded out about that. But I've never had an adverse reaction to it, and I'm not really super-worried about little things like that. So whatever.
As for the taste, the Vegan Egg is a little bland on it's own, but it's meant to be used for both scrambling and baking, so they went easy on the nooch and black salt. Probably wise. I added extra black salt to mine after cooking, plus a lot of black pepper because that's how I always made scrambled eggs. It really tasted like eggs!
So here's how it works. Inside the cute egg carton, there's a plastic bag filled with powder. Sorry, no vegan egg shells yet.
Two tablespoons of the powder mixed with 1/2 cup of water equals one egg. You can whisk the powder and water in a bowl, but a blender will make for much fluffier eggs. I whipped mine up in the Vitamix. Also, the amount for one egg cooks up to be a pretty small serving, just like if you were to scramble only one chicken egg. For a decent-sized serving, I recommend four tablespoons of powder and one cup of water.
Next, you heat a pan that's been sprayed with cooking spray. Once it's hot, pour in the Vegan Egg mixture, and it immediately starts to cook up. I had so much fun stirring and scrambling this. Just like old times.
And that's it! It's great with toast since the eggs stay just a tad soft. You can also use these for baking, making onion rings, dipping French toast, and probably a bunch of other uses. But each box only has 12 eggs, and if I double them every time, that's six servings. So I'll probably hoard it all for scrambled eggs. At least until the newness wears off.
For now, you can order the Vegan Egg from Rabbit Food in Austin, Vegan Essentials, Amazon, and a handful of other stores. And a few vegan specialty markets carry it on their shelves, but there are none near where I live. I'll be ordering this as often as possible. For now though, most online shops are out of stock because the initial rush wiped out what was available. Vegans are really excited about cruelty-free eggs!
December 7, 2015
DIY Tofu Kit!
I've always wanted to make my own from-scratch tofu. But the process seems a little intimidating. You have to make soymilk from soaked soybeans, and then you have to strain them. And then there's the issue with the tofu press. I have one designed to press water out of store-bought tofu, but I've no idea if it would work for homemade tofu. One homemade tofu recipe on the Food Network's website actually starts with these instructions for creating your own tofu press: "Build a wooden frame from finished 3/4-inch thick lumber."
Seriously. I'm a cook, not a carpenter. So that recipe is out of the question. But that's okay because Morinaga has come out with a Make-Your-Own Tofu Kit that takes all that hard work out of making tofu. They sent me the supplies to review, and it's so simple! Only two ingredients.
If you order the kit, it comes with a momen, a special tofu press. But they didn't send one with the sample kit because you don't need a momen to make silken tofu. No special equipment is required. Well, you'll need a small ramekin or two. But that's something many people already have.
To start, you pour the soymilk (the stuff in the white box) into a bowl, and then you add the nigari (the stuff in the clear packet). Nigari is another name for magnesium chloride, which acts as a coagulant.
After stirring to combine, you pour the milk mixture into a large ramekin (or two small ramekins). I went with one large ramekin. I considered using my Tofu Xpress press, but the receptacle has to be heat-resistant, and my press is plastic. So that was a no-go. My ramekins are heat resistant though.
As you're pouring the liquid in the ramekin, you'll notice that it's already thicker than the soymilk you started with. The nigari instantly gets to work. But the next step — steaming — really seals the deal. You place the ramekin in a pot with a little water in the bottom, making sure the water level isn't high enough to seep into the tofu. Then you cover and simmer for about 15 minutes.
When it's done, the tofu will appear pretty firm in the ramekin. You can touch it lightly, and it'll spring back. But remember — it's silken tofu, so if you poke it, you will stick your finger in it.
Then you just let it cool for awhile, turn it out onto a plate, and voila! Fresh, homemade silken tofu.
You can do all sorts of things with silken tofu — add it to creamy sauces, make it into vegan omelets, toss it in smoothies, or lightly bread and fry it. This tofu is really soft, so it's probably best for using in creamy applications. But I was craving miso soup last night, so I cubed the silken tofu and added it to a pot of Vegetable Miso Soup. Since the tofu is very soft, some pieces did fall apart. But for the most part, they held their shape, as you can see here.
The homemade tofu has an amazing flavor. It tastes more like fresh soybeans than storebought tofu does. Some storebought silken tofu doesn't have a taste at all. But this stuff is far superior. I'd definitely make this again. It's so simple and the flavor is worth the extra effort.
Seriously. I'm a cook, not a carpenter. So that recipe is out of the question. But that's okay because Morinaga has come out with a Make-Your-Own Tofu Kit that takes all that hard work out of making tofu. They sent me the supplies to review, and it's so simple! Only two ingredients.
If you order the kit, it comes with a momen, a special tofu press. But they didn't send one with the sample kit because you don't need a momen to make silken tofu. No special equipment is required. Well, you'll need a small ramekin or two. But that's something many people already have.
To start, you pour the soymilk (the stuff in the white box) into a bowl, and then you add the nigari (the stuff in the clear packet). Nigari is another name for magnesium chloride, which acts as a coagulant.
After stirring to combine, you pour the milk mixture into a large ramekin (or two small ramekins). I went with one large ramekin. I considered using my Tofu Xpress press, but the receptacle has to be heat-resistant, and my press is plastic. So that was a no-go. My ramekins are heat resistant though.
As you're pouring the liquid in the ramekin, you'll notice that it's already thicker than the soymilk you started with. The nigari instantly gets to work. But the next step — steaming — really seals the deal. You place the ramekin in a pot with a little water in the bottom, making sure the water level isn't high enough to seep into the tofu. Then you cover and simmer for about 15 minutes.
When it's done, the tofu will appear pretty firm in the ramekin. You can touch it lightly, and it'll spring back. But remember — it's silken tofu, so if you poke it, you will stick your finger in it.
Then you just let it cool for awhile, turn it out onto a plate, and voila! Fresh, homemade silken tofu.
You can do all sorts of things with silken tofu — add it to creamy sauces, make it into vegan omelets, toss it in smoothies, or lightly bread and fry it. This tofu is really soft, so it's probably best for using in creamy applications. But I was craving miso soup last night, so I cubed the silken tofu and added it to a pot of Vegetable Miso Soup. Since the tofu is very soft, some pieces did fall apart. But for the most part, they held their shape, as you can see here.
The homemade tofu has an amazing flavor. It tastes more like fresh soybeans than storebought tofu does. Some storebought silken tofu doesn't have a taste at all. But this stuff is far superior. I'd definitely make this again. It's so simple and the flavor is worth the extra effort.
December 6, 2015
Low-Calorie Vegan Mac & Cheese
So Thanksgiving is over, and the leftovers are FINALLY gone. And, for me, that means it's time to eat a little lighter for a week or so. I've gotta make room for all the holiday cookies and wine and peppermint bark that's soon to come.
Late last week and this past weekend, I've been cutting back a tad. Tonight, I had a big ole bowl of tofu miso veggie soup for dinner, and it just felt so light and clean compared with all the cornbread dressin' and gravy and vegan-cheesy casseroles. When I'm cutting back, one of my very favorite products are Tofu Shiratkai Noodles.
House Foods sent me a few free product coupons awhile back, and I'd been waiting for the right time to use them. And since their Tofu Shirataki Noodles have 10 calories per serving, I figured this post-holiday tune-up was the best time. I mean, come on y'all, 10 CALORIES PER SERVING. That's just madness.
Each package of these tofu-based noodles is supposed to contain two servings, but whatever — I only get one serving per bag, and even still, the whole bag is just 20 calories. The noodles have a very soft and chewy texture, thanks to both the tofu and konjac, a type of starchy Asian yam. They're packed in water, and the water is a tad stinky. So you should always drain and rinse your shirtataki noodles before you start cooking.
Some websites recommend dry-roasting them in a skillet before doing anything else to tighten up the noodles and give them a more pasta-like texture. I've never tried that, but I rather enjoy the strange chewiness.
I've topped them with vegan alfredo, soy sauce & veggies, and marinara in the past. They're quite versatile. But this time, I wanted something different. I wanted vegan mac & cheese. And I had some extra Daiya vegan cheddar that needed using. So I whipped up the quickest ever cheese sauce. Although shirataki noodles and vegan cheddar don't offer much in the way of nutrients, this was a satisfying low-cal side to a giant, colorful salad loaded with veggies and pumpkin seeds.
I feel a little silly even posting a recipe for this because it only has three ingredients. But it's quick, easy and only 187 calories per cup of noodles.
Super Low-Calorie Vegan Mac & Cheese------------------------------------------------------Yields 2 (1 cup) servings
4 ounces shredded vegan cheddar (about 1/2 cup)2 ounces unsweetened almond milk2 8-ounce packages tofu shirataki noodles, drained and rinsed
In a saucepan, combine the vegan cheese and almond milk. Heat over medium heat, stirring occasionally, until cheese is melted. Add a splash or more of almond milk if the cheese starts to burn. It should be saucy but not liquidy.
Add the shirtaki noodles and stir to combine. Continue to heat for about 7 minutes or until the noodles are hot.
Late last week and this past weekend, I've been cutting back a tad. Tonight, I had a big ole bowl of tofu miso veggie soup for dinner, and it just felt so light and clean compared with all the cornbread dressin' and gravy and vegan-cheesy casseroles. When I'm cutting back, one of my very favorite products are Tofu Shiratkai Noodles.
House Foods sent me a few free product coupons awhile back, and I'd been waiting for the right time to use them. And since their Tofu Shirataki Noodles have 10 calories per serving, I figured this post-holiday tune-up was the best time. I mean, come on y'all, 10 CALORIES PER SERVING. That's just madness.
Each package of these tofu-based noodles is supposed to contain two servings, but whatever — I only get one serving per bag, and even still, the whole bag is just 20 calories. The noodles have a very soft and chewy texture, thanks to both the tofu and konjac, a type of starchy Asian yam. They're packed in water, and the water is a tad stinky. So you should always drain and rinse your shirtataki noodles before you start cooking.
Some websites recommend dry-roasting them in a skillet before doing anything else to tighten up the noodles and give them a more pasta-like texture. I've never tried that, but I rather enjoy the strange chewiness.
I've topped them with vegan alfredo, soy sauce & veggies, and marinara in the past. They're quite versatile. But this time, I wanted something different. I wanted vegan mac & cheese. And I had some extra Daiya vegan cheddar that needed using. So I whipped up the quickest ever cheese sauce. Although shirataki noodles and vegan cheddar don't offer much in the way of nutrients, this was a satisfying low-cal side to a giant, colorful salad loaded with veggies and pumpkin seeds.
I feel a little silly even posting a recipe for this because it only has three ingredients. But it's quick, easy and only 187 calories per cup of noodles.
Super Low-Calorie Vegan Mac & Cheese------------------------------------------------------Yields 2 (1 cup) servings
4 ounces shredded vegan cheddar (about 1/2 cup)2 ounces unsweetened almond milk2 8-ounce packages tofu shirataki noodles, drained and rinsed
In a saucepan, combine the vegan cheese and almond milk. Heat over medium heat, stirring occasionally, until cheese is melted. Add a splash or more of almond milk if the cheese starts to burn. It should be saucy but not liquidy.
Add the shirtaki noodles and stir to combine. Continue to heat for about 7 minutes or until the noodles are hot.
December 3, 2015
Stuff I Ate
Another round-up of random meals. One day a couple weekends ago, the Memphis Vegan Dine-outs & Potlucks club got together for brunch at Pink Diva Cupcakery. I got the BBQ Tofu Totchos because tater tot nachos and because tofu. These are topped with vegan cheddar sauce, black beans, brown rice, lettuce, tomato, salsa, and jalapenos. Cassi was out of guacamole and onions. :-(
I haven't eaten brunch at Imagine Vegan Cafe in awhile because one of our brunch bunch (Stephanie) has been spending a lot of time with her partner while he's in the hospital for heart issues. But I hope to be back there this weekend! In the meantime, I still got to enjoy Imagine's brunch food because my friend Diane gifted me two full orders of the Vegan Sausages in Blankets that she wasn't able to eat. Score.
Pretty sure I shared a bagel pic in my last Stuff I Ate post, but I'm just really into bagels right now. This one has Kite Hill almond cream cheese mixed with fresh garlic and Yellowbird Serrano sauce. Hemp hearts on top.
In the days leading up to Thanksgiving, I tried to eat as many salads as possible. Here's a big ole BBQ Salad with veggies, leftover BBQ sweet potato (from Kathy Hester's The Easy Vegan Cookbook), Follow Your Heart Vegan Ranch, Daiya Vegan Cheese, and J&D's vegan bacon-flavored croutons. Yum!
Cassi may have been out of guac, but I made up for it last weekend at my friend Cindy's birthday dinner at El Patron. It's a not-so-vegan-friendly Tex-Mex place in Bartlett. They do have veggie fajitas, but this meal was post-Thanksgiving, and I didn't want to be too stuffed. So I ordered a couple margaritas and a bowl of Guacamole Mexicana for dinner. That's it. Booze and chips for dinner.
My friend Autumn had a burlesque show last weekend, and my friend Andy asked me to go with him. He said he'd treat me to sushi afterward because he had a coupon that needed using. So after the show, we went to Sekisui. I started with Miso Soup and a Salad with Ginger Dressing.
Andy's coupon was for entrees only, and the sushi entrees didn't include the vegan rolls. But there was a Teriyaki Vegetables Entree. So I ordered that. This is an awful pic, but this was really, really good. Broccoli, carrots, peppers, and cabbage are sauteed in the most delicious teriyaki sauce, and it's served with sticky white rice. Mmmmm. I brought the leftovers home and added baked tofu for the next day.
Our friend Pam was at the burlesque show too, so she joined us for dinner. She wasn't using the coupon, so she ordered one of the veggie rolls — the Project Green Fork. It's tempura veggies wrapped in soy paper. She wasn't crazy about it, but that's because she's crazy. This sushi is the bomb. I especially love that it's nori-free. I can do nori, but the sea flavor is my least fave thing about sushi. She sent me home without a whole roll of leftovers. I ate this the next day.
The night before Thanksgiving, my mom obviously didn't want to cook. So we grabbed takeout from David Legend Chinese in Jonesboro (where they live and where I went for Thanksgiving). I got the Tofu in Hot Plate. I've no idea what that means, but this was delicious. It was fried tofu in this really flavorful black pepper sauce. The tofu texture was just perfect!
On Thanksgiving morning, I went on a short 2.5-mile run through my parents' neighborhood —the same neighborhood I grew up riding my bike all over. After my run, my mama whipped me up some yummy Oatmeal with Brown Sugar, Walnuts, & Cranberries. She makes the BEST oats.
I've been eating a LOT of Thanksgiving leftovers! But I'll spare you all the pics of my leftovers plates since I already blogged about what I ate for Thanksgiving. But I did try a suggestion from my mama to use up some of the leftovers. I made these Thanksgiving Paninis with leftover Tofurky slices and thin layers of dressing and cranberry sauce. So good!
I had my sandwiches with leftover corn and green beans!
I'm happy (and a little sad) to report that I finally finished off the last of the Thanksgiving leftovers this evening. I hate to see them go, but I think I'm good on dressing and hash brown casserole for a good long while.
I haven't eaten brunch at Imagine Vegan Cafe in awhile because one of our brunch bunch (Stephanie) has been spending a lot of time with her partner while he's in the hospital for heart issues. But I hope to be back there this weekend! In the meantime, I still got to enjoy Imagine's brunch food because my friend Diane gifted me two full orders of the Vegan Sausages in Blankets that she wasn't able to eat. Score.
Pretty sure I shared a bagel pic in my last Stuff I Ate post, but I'm just really into bagels right now. This one has Kite Hill almond cream cheese mixed with fresh garlic and Yellowbird Serrano sauce. Hemp hearts on top.
In the days leading up to Thanksgiving, I tried to eat as many salads as possible. Here's a big ole BBQ Salad with veggies, leftover BBQ sweet potato (from Kathy Hester's The Easy Vegan Cookbook), Follow Your Heart Vegan Ranch, Daiya Vegan Cheese, and J&D's vegan bacon-flavored croutons. Yum!
Cassi may have been out of guac, but I made up for it last weekend at my friend Cindy's birthday dinner at El Patron. It's a not-so-vegan-friendly Tex-Mex place in Bartlett. They do have veggie fajitas, but this meal was post-Thanksgiving, and I didn't want to be too stuffed. So I ordered a couple margaritas and a bowl of Guacamole Mexicana for dinner. That's it. Booze and chips for dinner.
My friend Autumn had a burlesque show last weekend, and my friend Andy asked me to go with him. He said he'd treat me to sushi afterward because he had a coupon that needed using. So after the show, we went to Sekisui. I started with Miso Soup and a Salad with Ginger Dressing.
Andy's coupon was for entrees only, and the sushi entrees didn't include the vegan rolls. But there was a Teriyaki Vegetables Entree. So I ordered that. This is an awful pic, but this was really, really good. Broccoli, carrots, peppers, and cabbage are sauteed in the most delicious teriyaki sauce, and it's served with sticky white rice. Mmmmm. I brought the leftovers home and added baked tofu for the next day.
Our friend Pam was at the burlesque show too, so she joined us for dinner. She wasn't using the coupon, so she ordered one of the veggie rolls — the Project Green Fork. It's tempura veggies wrapped in soy paper. She wasn't crazy about it, but that's because she's crazy. This sushi is the bomb. I especially love that it's nori-free. I can do nori, but the sea flavor is my least fave thing about sushi. She sent me home without a whole roll of leftovers. I ate this the next day.
The night before Thanksgiving, my mom obviously didn't want to cook. So we grabbed takeout from David Legend Chinese in Jonesboro (where they live and where I went for Thanksgiving). I got the Tofu in Hot Plate. I've no idea what that means, but this was delicious. It was fried tofu in this really flavorful black pepper sauce. The tofu texture was just perfect!
On Thanksgiving morning, I went on a short 2.5-mile run through my parents' neighborhood —the same neighborhood I grew up riding my bike all over. After my run, my mama whipped me up some yummy Oatmeal with Brown Sugar, Walnuts, & Cranberries. She makes the BEST oats.
I've been eating a LOT of Thanksgiving leftovers! But I'll spare you all the pics of my leftovers plates since I already blogged about what I ate for Thanksgiving. But I did try a suggestion from my mama to use up some of the leftovers. I made these Thanksgiving Paninis with leftover Tofurky slices and thin layers of dressing and cranberry sauce. So good!
I had my sandwiches with leftover corn and green beans!
I'm happy (and a little sad) to report that I finally finished off the last of the Thanksgiving leftovers this evening. I hate to see them go, but I think I'm good on dressing and hash brown casserole for a good long while.
December 2, 2015
Justin's Dark Chocolate Peanut Butter Cups Are Vegan!!
Stay tuned for a giveaway of Justin's coupons at the end of this post!
Some of you probably read the headline and were, like, "Duh, Bianca. Everyone already knew Justin's Dark Chocolate Peanut Butter Cups are vegan." They've been around for a few years, and their vegan-ness has been common vegan knowledge forever.
However, some may have noticed that Justin's recently added "Contains: Milk" under the nutrition facts on their dark chocolate cups. But never fear — they are vegan. And I'll explain in a few.
I have to admit that I didn't notice the labeling change myself. Justin's reached out to me about reviewing their dark chocolate peanut butter cups just before Halloween, and I jumped at the chance. But before my coupons arrived, my friend Sheridan informed me that Justin's labels now said "Contains: Milk." She was very sad because she thought this meant that the cups weren't vegan. That's how it would seem, right?
So I googled and found this note under the FAQ section of their website:
Justin's also makes the PB cups in minis, and those are my very fave. They're individually wrapped, so they're great to toss in candy dishes or in your purse (just don't forget they're in there in the hot summer months).
Okay, now it's time for y'all to enjoy some Justin's cups! I have a few free product coupons to give away. Leave a comment (and PLEASE INCLUDE YOUR EMAIL ADDRESS), and I'll randomly pick three winners on Friday. Each winner will receive three free product coupons! But beware: The coupons expire on December 31st, so use them soon. I'll get them in the mail this weekend. Justin's products are only sold in the U.S. and Canada (you can find them at Starbucks there), so this contest is only open to residents of those two countries. Good luck!
Some of you probably read the headline and were, like, "Duh, Bianca. Everyone already knew Justin's Dark Chocolate Peanut Butter Cups are vegan." They've been around for a few years, and their vegan-ness has been common vegan knowledge forever.
However, some may have noticed that Justin's recently added "Contains: Milk" under the nutrition facts on their dark chocolate cups. But never fear — they are vegan. And I'll explain in a few.
I have to admit that I didn't notice the labeling change myself. Justin's reached out to me about reviewing their dark chocolate peanut butter cups just before Halloween, and I jumped at the chance. But before my coupons arrived, my friend Sheridan informed me that Justin's labels now said "Contains: Milk." She was very sad because she thought this meant that the cups weren't vegan. That's how it would seem, right?
So I googled and found this note under the FAQ section of their website:
Even though there are no milk ingredients added to our delicious Dark Chocolate Peanut Butter Cups and the recipe has not changed, we recently changed our label to indicate “contains milk” because they are produced on machinery that also processes our Milk Chocolate Peanut Butter Cups and White Chocolate Peanut Butter Cups, which do contain milk. While there is an extensive sanitation process between each batch, the reason we made this change is two-fold, both deriving from our company’s primary fundamental – safety:
1) Justin’s is very careful about choosing and selecting only the highest quality chocolatiers to source not only its dark chocolate but all of the chocolates used in all our products. However, it is common practice for the chocolate industry to process cocoa beans on shared equipment with milk containing ingredients. So while we are extremely careful, the chance of cross-contact exists even before we purchase the chocolate.
2) In addition to sourcing the highest quality chocolate, we use the best manufacturing practices for safety and quality. Because our Dark Chocolate Peanut Butter Cups share equipment with our Milk Chocolate and White Chocolate Peanut Butter Cups, which do contain dairy, the opportunity for cross-contact as we manufacture the peanut butter cups at our facilities also exists. We felt this precautionary message may help prevent an incident for those extremely sensitive to dairy.
Our prior and current labels similarly disclose the possibility of cross-contamination.So basically, they're just being super-careful. Whereas many companies would use the label "may contain milk," Justin's is going above and beyond to be sensitive to those with serious allergies. And I think that's pretty cool. For most of us vegans, though, these are just fine to eat. And thank goddess. Because peanut butter cups are the best!! And Justin's are the best of the best. They're made with organic dark chocolate and organic peanuts, and even the palm oil they use is sustainably sourced.
Justin's also makes the PB cups in minis, and those are my very fave. They're individually wrapped, so they're great to toss in candy dishes or in your purse (just don't forget they're in there in the hot summer months).
Okay, now it's time for y'all to enjoy some Justin's cups! I have a few free product coupons to give away. Leave a comment (and PLEASE INCLUDE YOUR EMAIL ADDRESS), and I'll randomly pick three winners on Friday. Each winner will receive three free product coupons! But beware: The coupons expire on December 31st, so use them soon. I'll get them in the mail this weekend. Justin's products are only sold in the U.S. and Canada (you can find them at Starbucks there), so this contest is only open to residents of those two countries. Good luck!
December 1, 2015
The Easy Vegan Cookbook
Nothing beats an easy-to-assemble, super-healthy, vegan comfort food dish. Am I right? That's, like, all the qualifications for an awesome cooking and eating experience. And that's what's on offer in Kathy Hester's new book, The Easy Vegan Cookbook.
The full-color, paperback cookbook features a beautifully styled food photo for every dish. And Kathy's recipes are so creative! She takes a typical comfort food dish, say veggie pot pie, and then, she mixes it up and creates something you'd totally never have thought of (like veggie "potpie" pasta — all the filling of a pot pie mixed with whole-wheat pasta shells instead of packed into crust). To top it off, the recipes are simple. And most are low-oil or oil-free.
I'm a comfort food fanatic, and pretty much everything in the book sounded like something I needed to try right away. But I finally settled on the Drunken Sweet Potato BBQ because drunken and BBQ.
Kathy uses shredded sweet potato in place of pulled pork, and it looks almost just like meaty 'cue! The recipe is called "drunken" because the sauce is made with both hard cider and bourbon, both of which give it a sweet twang. It was a really unique spin on BBQ sauce that I'd definitely make again and again. I topped my sandwich with some quick poppyseed coleslaw (cabbage, poppyseeds, Just Mayo) and served it with corn on the cob.
I also tried Kathy's Pumpkin Hummus from the book. My office had a cookout last month, and I brought a double-batch of this hummus to share.
This is an oil-free hummus, y'all! And honestly, if I'd realized that before starting on making the recipe, I probably wouldn't have made it because there's a rule about sharing vegan food with omnis, and that's to not make it super-healthy. You're supposed to save you're no-oil/chia/flax/spirulina/noochy vegan power food for your own advanced vegan self and serve them the decadent stuff. We're trying to make converts here. But as I was adding the can of pumpkin to the food processor, I noticed that there's no oil and no tahini. Just chickpeas, pumpkin, and spices, like smoked paprika and coriander.
I figured I'd try it the way the recipe suggested, and I could always add oil at the end if it needed it. And you know what? It totally didn't even need the oil! The hummus was so moist (from the pumpkin) and well-spiced that it was perfect just like this. I brought it to work, along with some Pretzel Crisps and baby carrots, and everyone loved it!
I know I'll be using this book often because there are so many dishes I still need to try — Brussels Sprouts Tacos (with cashew sour cream!), a Cauliflower Po'Boy (with baked, battered cauliflower), Carrot Dogs (yes, carrot hot dogs!!), Black-eyed Pea Southern Quesadillas (with sweet potato!), Inside-Out Stuffed Pepper Stew (with tempeh), Falafel "Pitza" (pita pizzas with falafel and tahini sauce), and Zucchini Masala Fries!
The full-color, paperback cookbook features a beautifully styled food photo for every dish. And Kathy's recipes are so creative! She takes a typical comfort food dish, say veggie pot pie, and then, she mixes it up and creates something you'd totally never have thought of (like veggie "potpie" pasta — all the filling of a pot pie mixed with whole-wheat pasta shells instead of packed into crust). To top it off, the recipes are simple. And most are low-oil or oil-free.
I'm a comfort food fanatic, and pretty much everything in the book sounded like something I needed to try right away. But I finally settled on the Drunken Sweet Potato BBQ because drunken and BBQ.
Kathy uses shredded sweet potato in place of pulled pork, and it looks almost just like meaty 'cue! The recipe is called "drunken" because the sauce is made with both hard cider and bourbon, both of which give it a sweet twang. It was a really unique spin on BBQ sauce that I'd definitely make again and again. I topped my sandwich with some quick poppyseed coleslaw (cabbage, poppyseeds, Just Mayo) and served it with corn on the cob.
I also tried Kathy's Pumpkin Hummus from the book. My office had a cookout last month, and I brought a double-batch of this hummus to share.
This is an oil-free hummus, y'all! And honestly, if I'd realized that before starting on making the recipe, I probably wouldn't have made it because there's a rule about sharing vegan food with omnis, and that's to not make it super-healthy. You're supposed to save you're no-oil/chia/flax/spirulina/noochy vegan power food for your own advanced vegan self and serve them the decadent stuff. We're trying to make converts here. But as I was adding the can of pumpkin to the food processor, I noticed that there's no oil and no tahini. Just chickpeas, pumpkin, and spices, like smoked paprika and coriander.
I figured I'd try it the way the recipe suggested, and I could always add oil at the end if it needed it. And you know what? It totally didn't even need the oil! The hummus was so moist (from the pumpkin) and well-spiced that it was perfect just like this. I brought it to work, along with some Pretzel Crisps and baby carrots, and everyone loved it!
I know I'll be using this book often because there are so many dishes I still need to try — Brussels Sprouts Tacos (with cashew sour cream!), a Cauliflower Po'Boy (with baked, battered cauliflower), Carrot Dogs (yes, carrot hot dogs!!), Black-eyed Pea Southern Quesadillas (with sweet potato!), Inside-Out Stuffed Pepper Stew (with tempeh), Falafel "Pitza" (pita pizzas with falafel and tahini sauce), and Zucchini Masala Fries!
November 30, 2015
Crunchies!
Confession: I don't really like fresh fruit. Strawberries are okay, and I do love me some bananas. But I rarely crave fresh fruit. And if you give me a choice of snacks, fresh fruit is typically the last thing I'll choose. But that's not to say that I don't like the taste of fruit. I think it's the juicy, fibrousness that turns me off.
I usually get my fruit group in through smoothies or fresh juices because I do like fruit in liquid form. And I also love dried fruit in trail mixes and just for snackin'. And apparently, I also love freeze-dried fruit because the folks from Crunchies sent me some of their fruit snacks to review, and I absolutely loved them.
They sent over all seven flavors — Mixed Fruit (above) and Raspberries, Strawberry Banana, Grapes, Blueberries, Pineapple, and Strawberries (below).
Out the seven, the Grapes were definitely my fave. I've had freeze-dried strawberries and blueberries in cereal before, but freeze-dried grapes were totally new to me. Grapes have always been one of my least favorite fruits because they're so cold and mushy and eyeball-ish. But when you suck out the liquid and shrink it down in freeze-dried form, you get super-concentrated sweet flavor without all that weird texture stuff. I've been snacking on these at my desk just like this.
I also a huge fan of the Strawberry Banana and the Mixed Fruit, mostly because freeze-dried bananas are awesome. They're similar to banana chips, but they don't have that oily, fried mouthfeel. The strawberry banana made a perfect oatmeal topper (pictured below), and the mixed fruit (with strawberry, banana, & blueberry) have made great desk snacks.
I enjoyed the Pineapple by itself one afternoon while coloring in my new adult coloring book. When I eat fresh pineapple, it burns my mouth and leaves my tongue feeling all weird. But this dried pineapple had all the yummy, sweet pineapple flavor without that burning sensation.
I also have been snacking on the Strawberries by themselves. Freeze-dried strawberries are a classic in cereal, but they never give you enough in your box of cornflakes. Now I can have a whole bowl!
The Blueberry made an excellent yogurt topping for this Kite Hill Blueberry Artisan Almond Milk Yogurt. I do actually really love fresh blueberries, maybe because they're less fibrous and small enough that their mushy insides don't bother me. But I think I actually love these freeze-dried berries better. Plus, they're good to eat year-round, and this is definitely not blueberry season.
My least fave were the Raspberries. I tried to enjoy some with some Kite Hill vanilla yogurt and Larabar dried fruit & seed mix. But the freeze-dried raspberries were just so tart! When you condense the already tart flavor of raspberries down to freeze-dried form, they're a little hard to eat. I could only a eat a few before it was overwhelming. I'd say these are best for when you're craving something sour, but you just want a little taste. A few are all you need.
I would totally buy most of these (except raspberries). They make great snacks, and they're an excellent way for the fresh fruit averse to get their fruit group in. They'd also be great for car snacks or for camping.
I usually get my fruit group in through smoothies or fresh juices because I do like fruit in liquid form. And I also love dried fruit in trail mixes and just for snackin'. And apparently, I also love freeze-dried fruit because the folks from Crunchies sent me some of their fruit snacks to review, and I absolutely loved them.
They sent over all seven flavors — Mixed Fruit (above) and Raspberries, Strawberry Banana, Grapes, Blueberries, Pineapple, and Strawberries (below).
Out the seven, the Grapes were definitely my fave. I've had freeze-dried strawberries and blueberries in cereal before, but freeze-dried grapes were totally new to me. Grapes have always been one of my least favorite fruits because they're so cold and mushy and eyeball-ish. But when you suck out the liquid and shrink it down in freeze-dried form, you get super-concentrated sweet flavor without all that weird texture stuff. I've been snacking on these at my desk just like this.
I also a huge fan of the Strawberry Banana and the Mixed Fruit, mostly because freeze-dried bananas are awesome. They're similar to banana chips, but they don't have that oily, fried mouthfeel. The strawberry banana made a perfect oatmeal topper (pictured below), and the mixed fruit (with strawberry, banana, & blueberry) have made great desk snacks.
I enjoyed the Pineapple by itself one afternoon while coloring in my new adult coloring book. When I eat fresh pineapple, it burns my mouth and leaves my tongue feeling all weird. But this dried pineapple had all the yummy, sweet pineapple flavor without that burning sensation.
I also have been snacking on the Strawberries by themselves. Freeze-dried strawberries are a classic in cereal, but they never give you enough in your box of cornflakes. Now I can have a whole bowl!
The Blueberry made an excellent yogurt topping for this Kite Hill Blueberry Artisan Almond Milk Yogurt. I do actually really love fresh blueberries, maybe because they're less fibrous and small enough that their mushy insides don't bother me. But I think I actually love these freeze-dried berries better. Plus, they're good to eat year-round, and this is definitely not blueberry season.
My least fave were the Raspberries. I tried to enjoy some with some Kite Hill vanilla yogurt and Larabar dried fruit & seed mix. But the freeze-dried raspberries were just so tart! When you condense the already tart flavor of raspberries down to freeze-dried form, they're a little hard to eat. I could only a eat a few before it was overwhelming. I'd say these are best for when you're craving something sour, but you just want a little taste. A few are all you need.
I would totally buy most of these (except raspberries). They make great snacks, and they're an excellent way for the fresh fruit averse to get their fruit group in. They'd also be great for car snacks or for camping.
November 29, 2015
Black Friday Veganaversary!
I went vegetarian at age 14 in 1994 on the day after Thanksgiving. Eating animals just didn't make sense to me. Why would I eat a turkey but not my dog or cat or hamster? I was a headstrong kid with big ideas of saving the world and making a difference, so it was a fairly easy transition despite living in small-town Arkansas and only knowing one other vegetarian (my friend Purvi). Plus, I could still eat cheese and eggs, and lawd did I eat some cheese and eggs back then!
But in 2004, at age 24, I'd gotten even more active in the animal rights movement. I was living in Memphis and doing lots of PETA demos. I even helped launch a now-defunct group called Memphis Area Animal Rights Activists. As I learned more about the horrors of dairy- and egg-farming, going vegan seemed imperative. So I made the vegan switch on the day after Thanksgiving in 2004.
Although the date for the day after Thanksgiving changes from year to year, it's easier for me to just celebrate my veganaversary on Black Friday. So this past Black Friday, I celebrated 11 years vegan and 21 years vegetarian. Like you do on the day after Thanksgiving, I started the day with a slice of leftover pie — Chocolate Pecan Pie with CocoWhip!
It also just so happens that my mama and I have a Black Friday shopping ritual too. Every year, she drives to Memphis, and we go out to brunch before hitting the stores. We don't do the early-bird stuff, just late afternoon shopping after the crowds have dispersed. For years, we've started our annual holiday shopping trip with brunch at Brother Juniper's. But this year, we decided to mix things up with a meal at the new LYFE Kitchen.
I LOVE LYFE KITCHEN!! But it's only been open a few months, and I hadn't had a chance to try their vegan breakfast yet. So I finally got to try this Morning Veggie Wrap — a whole wheat wrap stuffed with tofu scramble, Daiya cheddar, roasted mushrooms, cherry tomatoes, and avocado. OMG, this is so good. Possibly my new fave breakfast in Memphis.
On the side, we split some Chipotle Potato Hash topped with spicy vegan aioli!
After brunch, we hit up the new H&M and scored some great deals, including a new wool-free vegan peacoat for me! It's so hard to find wool-free peacoats, but H&M has them. And they're cheap! My mama suggested we eat out again for dinner, but I was really looking forward to a plate of leftovers at home. It's rare that I'll turn down a free meal. But Thanksgiving leftovers are basically the best thing ever. I heated up this leftovers plate after we finished shopping.
I've since eaten several other leftovers plates just like this over the weekend. And I still have some leftovers for the week. Win!
But in 2004, at age 24, I'd gotten even more active in the animal rights movement. I was living in Memphis and doing lots of PETA demos. I even helped launch a now-defunct group called Memphis Area Animal Rights Activists. As I learned more about the horrors of dairy- and egg-farming, going vegan seemed imperative. So I made the vegan switch on the day after Thanksgiving in 2004.
Although the date for the day after Thanksgiving changes from year to year, it's easier for me to just celebrate my veganaversary on Black Friday. So this past Black Friday, I celebrated 11 years vegan and 21 years vegetarian. Like you do on the day after Thanksgiving, I started the day with a slice of leftover pie — Chocolate Pecan Pie with CocoWhip!
It also just so happens that my mama and I have a Black Friday shopping ritual too. Every year, she drives to Memphis, and we go out to brunch before hitting the stores. We don't do the early-bird stuff, just late afternoon shopping after the crowds have dispersed. For years, we've started our annual holiday shopping trip with brunch at Brother Juniper's. But this year, we decided to mix things up with a meal at the new LYFE Kitchen.
I LOVE LYFE KITCHEN!! But it's only been open a few months, and I hadn't had a chance to try their vegan breakfast yet. So I finally got to try this Morning Veggie Wrap — a whole wheat wrap stuffed with tofu scramble, Daiya cheddar, roasted mushrooms, cherry tomatoes, and avocado. OMG, this is so good. Possibly my new fave breakfast in Memphis.
On the side, we split some Chipotle Potato Hash topped with spicy vegan aioli!
After brunch, we hit up the new H&M and scored some great deals, including a new wool-free vegan peacoat for me! It's so hard to find wool-free peacoats, but H&M has them. And they're cheap! My mama suggested we eat out again for dinner, but I was really looking forward to a plate of leftovers at home. It's rare that I'll turn down a free meal. But Thanksgiving leftovers are basically the best thing ever. I heated up this leftovers plate after we finished shopping.
I've since eaten several other leftovers plates just like this over the weekend. And I still have some leftovers for the week. Win!
November 26, 2015
Happy Thanksgiving, Y'all!
I'm back home in Memphis after a day of STUFFING MY FACE in Jonesboro, Arkansas with my family. We had a pared-down Thanksgiving celebration this year since my Granny was in Nashville visiting my cousin Tiffaney's family, and the other random family members who pop in some years were all doing their own thing.
So it was just me, my mama and daddy, my me-maw, and Paul. I really meant to get pictures of everyone, but I was so full that I forgot. Thankfully, Paul at least convinced me to get off my over-stuffed butt and take this pic of us. I'm wearing my "Save a Turkey, Eat Tofu" shirt that I used to wear every Thanksgiving for years. I retired it a couple years ago, because I realized every Thanksgiving picture from every year has me wearing the same thing. But I figured it was time to bring it back. Also, Paul realized later that he's wearing the same shirt he wore last year. Oh well.
There are no pictures of my parents or me-maw. But of course, like a good food blogger, I didn't forget the food photos. Every year, I have some sort of vegan roast. I try to mix it up between Tofurky, Gardein, and Field Roast. This year, I went with Tofurky because it was on sale. And who doesn't love a classic Tofurky?
My mama makes all the side dishes vegan, so I can eat them, too. Her Vegan Dressin' is basically the best thing on Earth. Everyone looks forward to my mama's dressin' every year. I'm so glad she sent me home with almost a whole pan for leftovers!
By the way, if you're reading this and you're not from the South, you should know that dressin' and stuffing are two different things. Down here, we eat dressin' made with cornbread instead of stuffing made with torn bits of stale bread. It tends to be more moist than stuffing. I love stuffing too, but on Thanksgiving, the dressin' is the most essential part of the Southern meal.
Hash Brown Casserole is a Thanksgiving staple for us. My mama makes it vegan with Daiya cheddar, homemade non-dairy cream of celery soup, and Earth Balance. She usually adds cornflakes on top, but this year, she mixed things up with some french fried onions.
You gotta have Buttered Corn (made with Earth Balance) and Green Beans too.
Homemade Cranberry Sauce, for eating alongside the Tofurky, is a must. Mama used to always buy the canned stuff, but for the past several years, she's been making it from scratch. This year, she added a little cinnamon.
And Dinner Rolls. Gotta have dinner rolls!
Our salad varies from year to year. This year, mama made this amazing Marinated Coleslaw! It's crazy flavorful and sort of tangy, sweet, and sour all at the same time.
Here's my plate (minus the salad, which I put on a separate plate)! I had a bit too much food stuffed on here, and I'm still full at 8 p.m. (we ate at 1 p.m.). But isn't overindulging, like, the whole point of Thanksgiving?
Despite being super full, I somehow found room for dessert. Mama made this Chocolate Coconut Pecan Pie. I had a tiny slice, but I brought some home, and I can't wait to try it with a dollop of CocoWhip on top for breakfast!
So it was just me, my mama and daddy, my me-maw, and Paul. I really meant to get pictures of everyone, but I was so full that I forgot. Thankfully, Paul at least convinced me to get off my over-stuffed butt and take this pic of us. I'm wearing my "Save a Turkey, Eat Tofu" shirt that I used to wear every Thanksgiving for years. I retired it a couple years ago, because I realized every Thanksgiving picture from every year has me wearing the same thing. But I figured it was time to bring it back. Also, Paul realized later that he's wearing the same shirt he wore last year. Oh well.
There are no pictures of my parents or me-maw. But of course, like a good food blogger, I didn't forget the food photos. Every year, I have some sort of vegan roast. I try to mix it up between Tofurky, Gardein, and Field Roast. This year, I went with Tofurky because it was on sale. And who doesn't love a classic Tofurky?
My mama makes all the side dishes vegan, so I can eat them, too. Her Vegan Dressin' is basically the best thing on Earth. Everyone looks forward to my mama's dressin' every year. I'm so glad she sent me home with almost a whole pan for leftovers!
By the way, if you're reading this and you're not from the South, you should know that dressin' and stuffing are two different things. Down here, we eat dressin' made with cornbread instead of stuffing made with torn bits of stale bread. It tends to be more moist than stuffing. I love stuffing too, but on Thanksgiving, the dressin' is the most essential part of the Southern meal.
Hash Brown Casserole is a Thanksgiving staple for us. My mama makes it vegan with Daiya cheddar, homemade non-dairy cream of celery soup, and Earth Balance. She usually adds cornflakes on top, but this year, she mixed things up with some french fried onions.
You gotta have Buttered Corn (made with Earth Balance) and Green Beans too.
Homemade Cranberry Sauce, for eating alongside the Tofurky, is a must. Mama used to always buy the canned stuff, but for the past several years, she's been making it from scratch. This year, she added a little cinnamon.
And Dinner Rolls. Gotta have dinner rolls!
Our salad varies from year to year. This year, mama made this amazing Marinated Coleslaw! It's crazy flavorful and sort of tangy, sweet, and sour all at the same time.
Here's my plate (minus the salad, which I put on a separate plate)! I had a bit too much food stuffed on here, and I'm still full at 8 p.m. (we ate at 1 p.m.). But isn't overindulging, like, the whole point of Thanksgiving?
Despite being super full, I somehow found room for dessert. Mama made this Chocolate Coconut Pecan Pie. I had a tiny slice, but I brought some home, and I can't wait to try it with a dollop of CocoWhip on top for breakfast!
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