Product Review: Three Treats to Try

Today, I’m here to share my thoughts about three new products I’ve sampled in the recent past.

First, a good friend of mine who works at a local co-op gifted me with some free Liz Lovely cookies. If you haven’t tried any of their products yet, RUN (don’t walk) to your nearest health food store and get your hands on some. These are the absolute best store-bought vegan cookies I have EVER eaten.

Of the four flavours I tried, Goats A’ Grazin’ oatmeal cookies were easily my favourite. Perfectly chewy and crumbly with gooey raisins, these tasted boatloads better than the non-vegan version from my childhood (as far as I can remember).

Next up, the Cowgirl Cookies are the epitome of decadence—and even more amazing is the fact that they taste EXACTLY like raw cookie dough. When I was a little girl, I preferred raw batter over baked cookies, so these were truly a treat.

In third place came the Chocolate Moose Dragons. If you love chocolate, this flavour is for you—a moist, melt-in-your-mouth delicacy that reminds me more of a truffle than a cookie in terms of texture.

Finally, I sampled the Gluten-Free Chocolate Chip cookies, which were also great. Not my favourite, but that’s only because the other flavours were more, well, interesting, I suppose. Nevertheless, these were by no means a disappointment.

As much as I was impressed by Liz Lovely, there are a couple downsides to their products. Firstly, for the majority of the cookies, sugar is the very first ingredient on the list—and in turn, these treats pack anywhere between 340-420 calories APIECE. So, you eat half a cookie . . . and honestly, all you really want is the rest, because seriously, who eats only half a cookie? Before you know it, you’ve consumed the caloric equivalent of a light lunch . . . then again, it’s all about moderation, so consume at your own discretion!

For a slightly lighter sweet treat, try a couple squares of Taste the Dream’s Dark Chocolate Dream. It’s not as good as Chocolove, I will admit, but at least this bar is 100% vegan-certified—no possible traces of milk products to worry about!

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And finally, for a calorie-free treat, boil some water and enjoy a cup of The Republic of Tea’s Almond Coconut Macaroon Red Tea. I have a longtime tradition of buying a new tea every Christmas (even if my tea cabinet is already overflowing . . . ahem), and this was my purchase this year—and it was well worth it! Slightly sweet and rich in taste, it’s like dessert in cup without all the unwanted fat, sugar, calories, guilt, whatever. Cheers!

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Sweet AND Savoury

In recent posts, I’ve discussed the joys of sweet and savoury separately—but I find my favourite recipes rely on both simultaneously. I love little fruity bursts here and there in my bric-a-brac salads! No wonder my pantry is always stocked with copious amounts of dried fruit: at the moment, raisins, craisins, apricots, prunes, figs, dates, and goji berries. Yum!

Speaking of yum, I hosted a cooking demonstration again at the local Farmers Market, and this time, I made Grilled Sweet Potatoes in a Cilantro-Lime Vinaigrette, based on this recipe. They were very, very, very well received.

On the grill.

So yummy! Let's just say that 4 whole (relatively large) sweet potatoes disappeared in a matter of 1 hour, tops.

Here at home, considering I’ve been on an Indian kick lately—or at least more traditional Indian cuisine when I made gargantuan batches of curry and daal—and also considering the old block of tofu that was sitting in my fridge, I decided to make an old, oooooooooooooooold staple, one of the very first vegan recipes I adapted even before I was strictly vegetarian. Whenever I went to Whole Foods, I’d eat their curried tofu salad, which blew my developing foodie’s mind. I was never able to find their recipe, so I recreated and revamped it at home. I’ve made it many, many a time since. It was also the first meal I shared with my boyfriend, who, at the time, was still just a friend. They do say that the way to a man’s heart is through his stomach!

Curried Tofu Salad

Serves 4

Ingredients

1 16-oz. block extra firm tofu, pressed, drained, and cut into bite-sized cubes

2 Tbs. cumin seeds

1 red bellpepper, chopped

1 green bellpepper, chopped

1 cup shredded carrots

4 scallions, chopped

½ cup packed fresh cilantro, finely chopped

¼ cup raisins

4 cloves garlic, minced

¼ cup vegan mayonnaise

2 Tbs. mango chutney (optional)

1 Tbs. lime juice

4 tsp. curry powder

Salt, black pepper, and red pepper flakes, to taste

Cashews, almonds, or pistachios, to serve

Directions

1. Preheat the oven to 400˚ F. Spread tofu cubes onto a baking sheet sprayed or greased with cooking oil, and bake for 30-40 minutes, flipping cubes once about halfway through. Allow to cool.
2. Meanwhile, in a skillet on the stovetop over high heat, toast cumin seeds just until they begin to pop and smell fragrant. Remove from heat immediately and transfer seeds to a small bowl to cool. Set aside.
3. In a large bowl, combine chopped bellpeppers, shredded carrots, scallions, cilantro,  raisins, minced garlic, toasted cumin seeds, and baked tofu. In a smaller bowl, stir together mayonnaise, chutney (if using) lime juice, and curry powder, mixing well. Pour mixture over veggies and tofu, adding salt, black pepper, and red pepper flakes as desired, and stir well to coat everything evenly. Allow to chill before serving garnished with roasted nuts of your choice.

This salad is particularly tasty in a pocket pita . . . or wrapped up in a piece of roti!

Speaking of foreign cuisine, this week I made a HUGE batch of chili, ancient Aztec style. The secret? Chocolate!

Ancient Aztec Chocolate Chili

For extra protein and historical authenticity, add 2 cups cooked quinoa to the soup pot, too!

Serves 8

Ingredients

1 cup dry black beans, soaked overnight, cooked, and drained

1 cup dry pinto beans, soaked overnight, cooked, and drained

1-2 Tbs. olive oil

6 garlic cloves, minced

2 onions, chopped

1 jalapeño, finely chopped

1 Tbs. cumin powder

2 tsp. oregano

1 tsp. cinnamon

1 tsp. chili powder, ground chipotle, or cayenne

1 28-oz. can diced tomatoes

2 oz. unsweetened or semi-sweet baking chocolate*

2 large green bellpeppers, chopped

2 cups sweet corn kernels

½ vegan vegetable bouillon cube

Salt & pepper to taste

Chopped fresh cilantro, to serve

Directions

1. In a large pot, heat oil and sauté garlic, onions, and jalapeño until translucent, about 2-3 minutes. Add spices, stirring well to coat everything. Sauté another 1-2 minutes before adding tomatoes. Cook until the tomato juices have boiled down slightly.
2. Add chocolate, stirring constantly as it melts. Finally, add bellpeppers, sweet corn, 2 cups water, and ½ bouillon cube. Bring chili to a boil, then reduce to low heat, simmering for 20-30 minutes, or until desired consistency is reached (either soupier or thicker). Sprinkle in salt and pepper to taste, stir, and serve piping hot, garnished with cilantro.

This chili is very hearty--filled with protein, complex carbs, and fiber! And chocolate, of course.

What I Ate Wednesday (2)

I had so much fun with my first WIAW last week that I’m planning to permanently join the Peas & Crayons bandwagon! So, here we go!

Breakfast

When I first discovered the joys of oats three years ago, this was the very first combination I tried. Yes! I remember thinking, “Grapes? On oatmeal?” Weirdly enough, it works–and obviously, I was hooked.

Hodge-Podge Oats

Also affectionately known as Bric-a-Brac Oats.

Nighttime Ingredients

½ cup rolled oats or oat bran

Pinch of salt (optional)

½ cup milk alternative

½ tsp. vanilla extract

Morning Toppings

Chia seeds or ground flaxseed

Chopped apple

Halved red grapes

Dried apricots, chopped

Pecans, coarsely chopped

Sweetener of choice, to taste (optional)

Splash of extra milk alternative as needed

Breakfast was accompanied by a mug of hot tea, featuring my newest favourite flavour from Yogi: Mayan Cocoa Spice. Seriously, it’s like drinking dessert!

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Lunch

Today’s meal was one of my classic bean-and-grain salads. Last weekend, I made a HUGE batch of pesto from my 4 overgrown basil plants, knowing that, soon, they’ll wilt and wither, and so, I was also inspired by the end of summer–soon, autumn will officially be here and I plan to take advantage of summertime flavours while they still last (which won’t be much longer!).

End-of-Summer Salad with Homemade Pesto

Serves 4

Ingredients

1 cup dry white beans, soaked overnight, cooked, drained, and cooled

1 cup dry barley, soaked overnight, cooked, drained, and cooled

2 large tomatoes or 20 rehydrated sundried tomatoes, chopped

1 large cucumber, chopped

4 scallions, chopped

¼ cup homemade pesto (recipe below)

4 garlic cloves, minced

2 Tbs. lemon juice

2-3 tsp. Italian seasoning

Salt & pepper to taste

For the pesto:

[This makes a big batch, so you’ll have plenty leftover.]

4 cups packed basil leaves

2/3 cup olive oil

1 cup roasted walnuts

6 garlic cloves

Salt & pepper to taste

Directions

1. To make pesto, combine basil leaves, olive oil, walnut, garlic, and salt & pepper in a food processor and blend until smooth. Simple as that!
2. In a large bowl, stir together all ingredients as listed. Equally easy! Serve chilled.

End-of-Summer Salad with Homemade Pesto on a bed of spinach, accompanied by a side of red grapes.

Afternoon Snack

Last weekend, I remade my Gluten-Free Blueberry-Cornmeal Coffeecake, only this time in the form of muffins. When I first shared the recipe here, there was no pretty photo—just a picture of the remaining crumbs! Obviously worth repeating.

The sweetness of the blueberry, combined with the earthiness and crunch of the cornmeal, is ADDICTIVE!

So, today's snack consisted of a muffin, 2 dried figs, and 3 dried dates--my favourite sort of sweet treats!

Dinner

Even though I’m reveling in the end of summer, I’m also craving autumnal flavours, which prompted me to make chili. But not just any old chili–Aztec Chocolate Chili! I’ll share the recipe in an upcoming post.

A bowl of Aztec Chocolate Chili, accompanied by a slice of whole wheat-cornmeal bread I made last weekend. Best. Bread. Ever. I had a second slice after dinner . . . for dessert, hehehe.

What I Ate Wednesday–First Edition!

I’ve decided to jump on the WIAW bandwagon at last—it’s an easy way to keep posting regularly despite my busy schedule and connect with other foodie bloggers, thanks to Jenn at Peas & Crayons. So, here we go!

Breakfast

Ahhhh, my favourite meal of the day! I’m always rather devastated when I arrive at the bottom of my bowl of oats and breakfast is over for another day. Am I weird? Just a wee bit, most definitely.

As you may have noticed, I tend to cram my breakfasts with nutrition and variety. I try to concoct something that will “stick to the ribs,” as the old saying goes, and few things do that better than oatmeal.

Overnight oats topped with 1/2 peach, 1 dried fig, goji berries, roasted peanuts & cashews, and chia seeds. Fabulous, and stuck with me for 5 whole hours!

Lunch

My schedule allows me to come home for lunch everyday, and I like something fresh and veggie-tastic—hence, usually salads with a grain or crackers on the side, followed by fruit and a little sweet treat.

Spinach salad topped with celery, cucumber, chickpeas, craisins, sunflower seeds, and homemade balsamic vinaigrette, accompanied by couscous, a serving of dried dates, and some super dark chocolate.

Today’s chocolate was a brand I’ve never had before, The Tea Room, and the flavour was Yerba Maté & Cacao Nibs, two superfoods! It was quite enjoyable indeed.

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Afternoon Snack

This honestly depends on my mood and whether or not I’m in class, but I try to stick with a combination of protein, complex carbohydrate, and healthy fat. Today, I was really craving a Trio Bar from Mrs. May’s Naturals, specifically the Blueberry variety.

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Dinner

Dinners usually consist of beans, grains or pasta, and cooked vegetables, whether in stews, curries, casseroles, or just all jumbled up together. Sandwiches sometimes make an appearance, too.

Tonight's meal featured a pocket pita stuffed with chickpea, apple, beet salad--recipe to come soon! I topped the pitas with alfalfa sprouts I grew here at home (HUGE money saver), and I had some extra beets and apple slices on the side.

Night-Night Snack <–That’s what I called it when I was little! And obviously I still do!

In order to prevent waking up too early with a HANGRY tummy, I like to eat something right before I go to bed—something soothing and sleep-inducing, so no garlicky hummus for this hummus fiend. Tonight, I’m craving granola, but we’ve none on hand at the moment, so I’m thinking some peanut butter and celery will have to do. Or perhaps some more of those horribly addictive dried figs. We shall see!

There’s No Place Like One’s Own Kitchen

Yesterday’s Whole Foods adventure was a success (when are they not, seriously?). Even though I forgot a couple of items (I usually make lists, but this time, I thought I’d wing it. FAIL!), my refrigerator is full and happy again—and I’m especially excited to cook up some rainbow chard (my new adoration!) in the near future.

My boyfriend and I went to an amazing restaurant I’ve mentioned a number of times before—McFoster’s Natural Kind Café, the pride and joy of vegan dining in Omaha, NE. The first time I went there a couple of years ago, I was BLOWN away. Since then, I’ve ordered almost all of their vegan-friendly dishes, and I’ve never been disappointed.

Coolest building for a restaurant. EVER.

I opted for a salad with my meal. Their whole grain croutons are fabulous, and they always serve their salads with pretty flowers for garnishes. One of those orange flowers was tucked into my hair after I'd finished eating. <3

 

I had half an order of the veggie enchiladas: a steamed blue corn tortilla stuffed with steamed and sautéed vegetables, topped with ancho-chile sauce and decorated with tofu umeboshi plum sauce. Accompanied by baked Southwestern beans and an orange, pineapple-marinated jicama, and pickled onion salad.

I must say, though, that while my meal was as tasty as ever, I found myself thinking as per usual, “I could probably do better or at least duplicate this dish at home” or “I wish the flavour combinations were more unusual.” That’s my problem with dining out, especially since, as of late, I’ve been visiting restaurants a little more frequently than I generally prefer. Tomorrow, I’ve been invited to lunch by a very special friend, but after that, I’m going to stay in my own kitchen for a while, thank you very much.

Having decided against ordering dessert at McFoster’s, I really wanted a tasty treat when I arrived home yesterday evening, and at the time, I knew I wanted a) something involving chocolate, and b) something cold. Good thing I had a banana awaiting me in the freezer.

Sea Salt & Almond Chocolate Soft Serve

Based on this chocolate bar

Serves 1

Ingredients

1 frozen banana, cut into 4-5 smaller chunks

2 Tbs. unsweetened cocoa powder

Heaping ¼ tsp. sea salt

10 drops liquid stevia (or preferred sweetener as desired)

1-2 tsp. milk alternative of choice

Vegan chocolate chips or carob chips, to serve

Chopped roasted almonds, to serve

Ice Cream or Waffle Cone (optional)

Directions

1. In a food processor, pulse frozen banana chunks until crumbly. Add cocoa powder, salt, stevia (or sweetener), and a little milk alternative, and pulse again, adding a little more milk alternative if necessary—just be careful not to add too much, or your soft serve will become too watery. Sometimes, the mixture will actually form into a scoop-like ball, but if it doesn’t, don’t worry.
2. To serve, garnish with chocolate or carob chips and almonds as desired. If using a cone, stir the toppings into the soft serve beforehand.

Healthy desserts are the BEST!

 

Frustrations

I feel I can rightfully claim that I’m adept in the kitchen. I know the difference between dice and chop; I can caramelize onions, cook perfect quinoa, and even wield a maki roll mat with ease; and when I’ve a bunch of random ingredients lurking in the crisper, I can throw together a tasty dish without consulting a recipe. All in all, I am confident in my culinary skills.

Every once in a while, though, I experience flops, major, minor, or otherwise. For example, my first tofu quiche . . . absolutely inedible, much to my disappointment and frustration. I often tend to take things personally—even kitchen failures will send me into the depths of despair. Well, sort of. I’m being ever-so-slightly dramatic.

Today, I had planned on sharing a recipe I assumed would be a delicious success—this recipe, in fact. Now, in my defense, I was missing a couple of probably crucial ingredients, namely the ginger and jalapeno, and instead of orange juice, I used fresh orange segments. Plus, of course I didn’t have any tamarind paste, not here in France! All the same, considering the dish contained two of my favourite flavours, peanut butter and curry (however odd that combination might seem), I anticipated a tasty dinner on Thursday night.

Pretty, but nothing extraordinary in the flavour department, sadly.

The actual result, while not inedible, was rather disappointing. Granted, as I mentioned, I was forced to make a few alterations, and perhaps if I’d followed the recipe exactly, my palate would have been much better pleased. Nevertheless, in this case, I find myself doubting the recipe, in spite of its 4-star rating. Why? It was the sauce, I think—it wasn’t altogether flavourless, but neither the peanut butter nor the curry stood out to me. In short, they cancelled each other out. I personally would have liked more of a peanut-y taste overall, so doubling the sauce may be a solution if I attempt the recipe a second time. But that’s the question, isn’t it: should I bother re-trying the recipe? Especially when I don’t have three key ingredients?

A second frustration concerned the zucchini I added. I really like zucchini, but I’ve come to realize, weirdly enough, that it’s pretty tasteless. I usually steam or sauté it, and still, I cannot seem to bring out its flavour—roasting or grilling? I suppose I’ll just have to wait until July to vanquish that stubborn veggie once and for all! I can’t wait for summertime grilling!

On a slightly different note, I am also ever-so-slightly frustrated with my body at the moment. I have been suffering from killer sugar cravings, and this is a girl who claims to have virtually no sweet tooth! Every once in a while, I don’t mind indulging in a vegan cupcake, but lately, I’ve been snarfing down a few too many vegan chocolate chip cookies and/or dark chocolate squares. Sugar can be addictive—you enjoy just a little bit, and suddenly, you want more. Plus, I can probably attribute these particular cravings to depression, stress, crappy weather, my period, and the fact that I’ve not been sleeping the best.

That’s no excuse, though, so the remainder of those Dr. Lucy’s cookies are going straight into my suitcase—out of sight, out of mind. I will still indulge in daily dark chocolate, but one square after lunch or dinner is sufficient, not four. So, tonight, I’m popping a probiotic, and tomorrow will be a back-on-track detox day. I’m planning a long walk and an extra long yoga practice, lots of water and green tea, overnight oats (as per usual) for breakfast, a hearty salad beast for lunch, and a repeat of tonight’s tasty dinner:

Leftover Makeshift Macrobiotic Adzuki Beans & Sweet Potatoes, curried mixed vegetables (eggplant, tomato, and cauliflower), and the most delicious brown rice pilaf, thanks to an extra special ingredient–I’ll be back tomorrow with the recipe!