BitterSweet

All too often, food manufacturers grow so large that their products become nothing more than numbers; Objects fit for consumption, but not necessarily thought of as nourishment, whether it be physical or spiritual.  Food has so many roles to play, so many needs to fill, that to flatten it down to mere commodities should practically be a crime.  Of course, this is the foodie in me speaking, but companies that care about their food beyond its revenue generally make better offerings, and that’s something everyone can appreciate.  One such company is Bountiful Vegan, passionate about making vegan cookies that are not only delicious, but full of positive and uplifting energy.  Sound a bit far fetched?  Well, then you haven’t tried their Intention Cookies yet.

Not only do you get a fantastically tasty treat every time you buy one of their cookies, but a complimentary affirmation hidden inside the wrapper sweetens the deal. For anyone who’s had a rough day or could just use a little extra emotional boost, I can hardly think of a better combination. Each cookie is roughly the size of a small child’s head, by the way, and that alone should put a smile on your face!

Punctuated by a generous smattering of dark chocolate chips, the Love Cookie (orange chocolate chip) simply couldn’t be ignored, and didn’t last too long after being photographed. Turning out to be one of my favorites of the group, with such soft, gently yielding dough that would be good enough on its own, but positively shines next to the contrasting chocolate pieces. Happily, the chocolate is in perfect proportion to the cookie, and doesn’t overwhelm the delicate citrus notes that add just a light touch of zesty orange flavor. More exciting than your standard chocolate chip cookie, this is one that I can’t imagine would stick around many days in any house.

Nondescript and potentially easy to overlook, the Well-Being Cookie (pineapple coconut) is hardly as unremarkable as it may look.  Possessing a firmer bite than the previous softie, and a slightly coarse texture thanks to the shredded coconut, eating this cookie is an entirely different experience.  Generally “tropical” tasting, it’s hard to pick the pineapple flavor out of the mix, but there’s definitely something extra in there that couldn’t come from coconut alone.  Pleasingly well-salted, it’s an overall well-balanced and inoffensive baked good. While this one wouldn’t be my first pick, I still had no trouble finishing it in the end.

In another interesting little twist on a classic flavor, the Harmony Cookie (lemon snickerdoodle) shakes up the simple spice-encrusted cookie with the bright pep of lemon oil.  Cheerful as a sunny day, you can’t help but feel happy as you sink your teeth into that crackled crust of cinnamon and sugar.  Satisfyingly chewy, the combination of textures is so perfectly addictive, they could very well be flavored with motor oil and they would still be hard to turn down.  Thankfully, they’re absolutely delicious, gently perfumed with just a hint of lemon.

Saving what I hoped would be best for last, I finally dove into the Prosperity Cookie (choco choco-chip) with a voracious appetite. Surprisingly restrained in the sugar department, it was markedly less sweet than the previous baked beauties. More “adult” in flavor, featuring some bitter undertones of cocoa powder and accented by the much needed richness of the chocolate chips. Good, but not stellar, I’m starting to think that the previous knock-out flavors may have just set my expectations of this last cookie too high.

If you care about what you eat, and have a serious sweet tooth to satisfy, this is one compassionate business that you should definitely support. And who knows- You may just feel so inspired after eating one of these treats as to actually go out and accomplish your intentions!

Coming to the end of yet another grocery shopping mission, having avoided temptation for the most part, the final destination is still fraught with danger. It’s those darned impulse buys so cleverly lined up by the check-out line, inviting you to add just one tiny sweet something to the tally. Yes, I’m definitely an impulse buyer when the mood strikes, so those offerings in and of themselves wouldn’t be so frustrating, if it weren’t for the content. Often lacking in proper labels, or full of unsavory ingredients, these temptations are merely eye-candy at best. Vegan candy bars are still incredibly hard to come by, and they usually turn out to be nothing more than glorified granola bars; Delicious, but a far cry from the decadent chocolate, caramel, and nougat treats available to the rest of the population.

Finally, there is a solution! Go Max Go, a vegan-owned and operated business, has developed a line of four candy bars that are impressive by any standards. By sourcing high-quality ingredients, there’s no trans-fats or HFCS to worry about, so there’s less to feel guilty about when you indulge. Imitating the familiar flavor combinations that certain nation-wide brands have made popular, these bars will satisfy your craving for nostalgia, and a sweet treat.

If a Snickers bar sounds like the peanuty indulgence you desire, grab a Jokerz instead. Composed of “caramel, peanuts, nougat, rice-milk chocolatey coating,” this bar is truly no joke. Packed full of chewy, sticky caramel sprinkled with ample amounts of fresh-tasting peanuts, one bite is an intense taste sensation. A good hit of salt brings out the high notes in those crunchy nuts and rounds out the whole flavor profile. The chocolate coating definitely keeps the sweetness in check and provides an appealing exterior, but it’s definitely not the focus here.

One of my childhood favorites was the Milky Way, and it was always the first to be eaten out of my Halloween stash every year. Now, I can indulge in the Twilight, which boasts “caramel, chocolatey nougat, rice-milk chocolatey coating” all under one wrapper. The dense, chewy, almost creamy nougat is very sweet, but still possess a good chocolate flavor. Coated in smooth, milky chocolate, this outer layer a more prominent role, and is sure to please chocolate lovers all around. Married harmoniously with the deep, burnt sugar notes of the caramel, it’s one incredibly satisfying snack.

“Some times you feel like a nut…” and at those times, don’t reach for an Almond Joy; Grab a Mahalo bar! “Coconut, almonds, rice-milk chocolatey coating” lends a tropical taste to this candy. Three solitary almonds line the top, and although that appeared to be a scant offering at first, they proved to be just enough to add delightful crunch to the whole concoction, and were perfectly fresh in flavor. The body was a firm piece of shredded coconut, reminding me somewhat of coconut-packed marzipan. A light shell of creamy chocolate perfectly compliments the interior without overshadowing any of the other components.

Finally, for those who want a more straightforward and simple chocolate treat, the Buccaneer is guaranteed to please. Simply made of “chocolatey nougat, rice-milk chocolatey coating” the 3 Musketeers impostor is the plainest of the pack. Somewhat top-heavy on the chocolate coating, the thick exterior gives way to an intensely sweet and chocolatey nougat. Absolutely delicious, but akin to taking straight frosting shots, this bar is for the serious sweet tooth only!

Easily addictive, each bar is absolutely spot-on for the candies that they’re “imitating,” although I would be tempted to say they’ve all surpassed the originals in just about every respect. If we could only get these babies into grocery store check-out lines, then boy, would I ever be in trouble- They’re pretty much impossible to resist!

[Written for Go Dairy Free]

Considering how long I’ve been vegan, it’s surprising how rarely tempeh has appeared on my menu. Even more stigmatized by mainstream cooks and eaters than tofu, it hasn’t quite reached universal acceptance as not only a viable but delicious ingredient, and is all too often labeled as a very “crunchy-granola” sort of food. Funny enough, tempeh has much more in common with tofu than meets the eye, and the biggest difference stems from the fact that the soy beans are pureed and filtered to make tofu, whereas with tempeh, you get the whole thing. Thus, these cakes of naturally fermented soy are higher in fiber, in addition to that all-important protein. It’s no beauty to look at though, so the fear of picking up one of these lumpy, brownish-greyish blocks or strips is understandable. My own hesitation to incorporate such a nutritious ingredient into my diet is not due to bias or lack of initiative, however, but a lack of imagination. What to do with these firm, somewhat crumbly slabs? How should they be cooked, and where does one start when it comes to adding harmonious, appealing flavors?

For those of you in the same boat, fear not. LightLife has just developed Tempeh-Tations, a new line of pre-seasoned tempeh cubes that provide an easy starting point for any meal, and a painless way to test the waters of cooking with tempeh. Available in three different varieties, they’re found in the refrigerated section, ready to eat, making those little packages especially appealing after a long day at work.

Ripping open the Zesty Lemon flavor, I’ve got to admit, these bumpy brown chunks didn’t immediately get me salivating. Aesthetics aside, it smelled quite promising, and an little pool of extra marinade sitting at the bottom of the package meant that there was plenty to help flavor the rest of the dish these pieces went into as well. Tossing the tempeh into a very quick pasta salad, it was all but an instant meal once the orzo was cooked and drained. Strikingly tangy and perhaps even bordering on sour, the lemon flavor is definitely front and center here. A nice hit of garlic balances things out a bit, and the soft but toothsome texture makes it a very satisfying addition. While it wasn’t my favorite meal in the world, I was thrilled with how convenient and satisfying this product proved to be.

“Planning” a meal around the Ginger Teriyaki flavored Tempeh-Tations meant scrounging through the fridge at the last minute, using up all the veggies I could find to make some simple cabbage wraps. Smelling of the ubiquitous Americanized Chinese Food brown sauce, I didn’t have very high hopes for this one from the get-go. Undeniably sweet, mild in overall flavor, and completely lacking the zing of ginger I had wanted, this sticky marinade didn’t do very much for me. While it was unoffensive and pleasant enough to eat, I don’t know that I would want it again. Nonetheless, it may very well have been tastier had the cubes been sauteed and served warm in a stir-fry instead of eaten cold with raw veggies.

When it came time to try the Classic BBQ, I was trepidatious, to say the least. Barbeque sauce is perhaps the last condiment on earth I would want to add to my plate, but shockingly, I found this rendition to be so mild, it was easily the best BBQ’ed-anything I’d had in a long time. Wonderfully smokey with just a vague tang, no spice or heat to speak of, I’m sure it would be a hit with picky kids, too.

Going all-out to dress this one up, I thought it might be fun to make my own “meat” buns, cooking up the tempeh with a mess of vegetables and lentils, and then stuffing it into bread dough. The result was a savory, portable snack or meal, perfect for a packed lunch or easy eats on the go. This formula also opens up the possibility to insert any sort of veggies you have on hand, so don’t let my suggestions limit your creativity.

Vegan “Meat” Buns

Dough:
3 Cups All Purpose Flour
1/4 Cup Instant Mashed Potato Flakes
2 Tablespoons Granulated Sugar
1 1/4 Teaspoons Salt
1 0.6-Ounce Cube Fresh yeast
1 Cup Warm Water
1/2 Teaspoon Apple Cider Vinegar
2 Tablespoons Canola Oil

Filling:
2 Tablespoons Olive Oil
1 1/2 Cups Roughly Chopped Cabbage (Pack to Measure)
1 Cup Chopped Yellow Onion (About 1 Medium)
1/2 Cup Diced Zucchini
1 6-Ounce Package BBQ Tempeh-tations
1 Cup Cooked Black Lentils
1 Cup Chopped Potato (About 2 Small)
Freshly Cracked Black Pepper
Chili Powder
Cayenne
Cumin
Salt

Plain Soymilk
Sesame Seeds

In a large bowl, mix together the flour, instant mashed potato flakes, sugar, and salt. Crumble the fresh yeast into small pieces with your fingers, and stir to disperse the pieces evenly throughout the dry ingredients. Separately, combine the water, vinegar, and oil before pouring the whole mixture into your bowl of dry goods. Mix well, and once everything has become incorporated into a loose dough, switch over to using the dough hook for your stand mixer, and allow it to slowly work the dough for about 10 minutes. Let the dough rest for 5 minutes before proceeding.

If you don’t have a stand mixer, just skip right to kneading by hand on a lightly floured surface- Take about 15 – 20 minutes on this step if you haven’t work it with the machine, but only 5 – 10 if you have. Once it becomes smooth and elastic, tacky but not sticky to the touch, place it in a greased bowl and cover loosely. Place it in a warm area and let it rise until doubled in volume, about 1 – 1 1/2 hours.

While the dough is rising, you can begin to prepare the filling. In a large skillet over moderate heat, begin by heating up the olive oil before tossing in the cabbage, onion, zucchini, and tempeh. Stir frequently, and once the onions are translucent, add in the potato and lentils. Cover and let cook for about 15 minutes or until potatoes are fork-tender. Add seasoning to taste (I didn’t measure, but all you need to do is just add spices until it tastes good.) Move the filling into a large bowl and allow it cool.

Once risen, Punch down the dough and divide it into 12 equal pieces. Gently roll out each piece into a 5-in. circle, or as thin as you can get it. Place around 1/4 cup of filling in the center, and fold dough over that filling to meet in the center; Pinch the edges together to seal, and place each finished bun with the seam side down on a silpat-lined baking sheet. Repeat for all of the remaining buns, and let rise once more for about 30 minutes. Brush lightly with plain soymilk to encourage a golden-brown crust, and sprinkle lightly with sesame seeds. Bake in a preheated 350 degree oven for 20 – 25 minutes until nicely browned.

Makes 12

As far as confections go, marshmallows are fairly simple creatures on the surface. Sugar, some gelling agent, and a splash of vanilla are pretty much all it takes to whip up a batch, but somehow the end product is so much more than the sum of its parts. Especially true for the vegan mallow, which up until recently has been billed as nothing short of a rare delicacy, owing to both steep prices and availability. For the longest time, Sweet and Sara has been the only contender in the game, and their squares will continue to be my gourmet, special occasion marshmallow, but now there is finally a company to fill the void for those everyday cravings. Those crafty folks at the Chicago Soydairy are definitely making great strides to release cruelty-free products like the world has never seen before, such as their brand new Dandies marshmallows.

Cylindrical little pillows about an inch in length, Dandies are a much closer approximation to the jet-puffed variety that most Americans are familiar with toasting over an open campfire and stuffing between two graham crackers. Yielding easily to a gentle bite, these babies have a delightfully soft yet firm chew, with a good “bounce” that isn’t the least bit gummy. Surprisingly restrained in sweetness, it’s dangerously easy to keep popping these fluffy morsels into your mouth one after the other, before you can take notice of how quickly the bag is emptying.

It took serious willpower to stop eating these out of hand and actually make anything with them, but as soon as they’re more widely available, you can definitely expect to see more Dandies in many of my baking exploits. Until then, a simple but spectacularly delicious s’mores panini will have to suffice.

And yes, these marshmallows do melt and toast, beautifully, too!

Although vastly improved compared to a mere 5 years ago, the state of commercial vegan baked goods is still rather dismal. Unless you’re lucky enough to live near a wonderful bakery that takes enough time to think about cruelty-free sweets, the only real option is to bake for yourself. Of course I have no problem with that at all, and in fact love the challenge that this sometimes presents. For the average Joe stranded in a less veg-friendly town, however, it’s no surprise that even the most simple cakes are pretty much completely out of reach. Lacking the time or patience to fire up the oven and whip up some batter, I can easily understand how difficult it may be when a cake craving suddenly strikes. Up until recently, there was absolutely no where for a non-baking vegan with a sweet tooth to turn…

But Amy’s, makers of delicious and wholesome vegan meals, is here to change all that. Many a time have their fantastic frozen samosas and tamale pies saved me from a dismal dinner, so when I heard that they were developing a line of frozen cakes, I could hardly wait to see how these new creations would compare.

Freeing the Orange Cake from its box, I was immediately smitten. Lovingly nestled in a beautiful cardboard loaf pan, embellished with little gold flowers, this looked like something taken straight from a bakery or given as a thoughtful gift. I wouldn’t be at all ashamed to put it straight on the table, just as is.

A bit on the short side, this cake was clearly meant to be sliced thick to compensate for the lack of height. No problem by me- Each forkful had a nice heft to it, and made me feel as though I was getting more cake in each bite. Soft and tender, with an absolutely gorgeous, even crumb, it was hard to believe that this texture came from something that was recently frozen solid as a brick. Whereas the freeze/thaw process is often harmful to just about every food I can think of, this cake was miraculously unaffected.

Very delicately citrus in flavor, it had just enough orange to keep you going back for one more taste. Definitely more exciting than a plain old vanilla pound cake, but still a simple flavor overall, I can easily see this being a hit in just about any home. Tasty enough that it could be served as is, but also so versatile that just about any fruit, ice cream, or sweet topping could go nicely with it, this is one impressive yet unfussy dessert.

But what about all of you chocoholics out there? Surely you know what it’s like to crave chocolate in the middle of the night, and absolutely nothing else with suffice. Well don’t you worry, the Chocolate Cake was practically made with you in mind. Dark in color and intense in flavor, it manages to be both rich but not too heavy. Subtly sweetened, with a full-bodied, well-rounded chocolate flavor, it’s a very sophisticated take on a classic that adults will appreciate and I’m sure the kids would still enjoy.

Both flavors make for a wonderful treat to have on hand, especially when there’s just no time to bake. I just hope they don’t spoil me too much, because it will certainly be tempting to just pick up one of these frozen delights instead of turning on that hot oven in the summer!

[Written for Go Dairy Free]

Buying packaged or prepared food from the grocery store, you can be almost certain that it will never taste quite as good as homemade, most often because it lacks the vibrancy that only fresh fruits and vegetables can provide. Popping open the lid of a jar of Zukay’s salsa, the thing that hit me first was how bright, clean, and intense the flavors were. Never before have I tasted a jarred product that tasted so close to homemade! It probably has something to do with the fact that Zukay prides itself on selling live foods, happily fizzing away with non-dairy probiotics and absolutely no preservatives.

Indeed, both the salsas and relishes are positively effervescent! The sensation reminds me of soda carbonation, but it gentler and “smoother,” for lack of better description. It’s not distracting or obtrusive, but merely lends another dimension to the over all texture. Hot Salsa Viva is what I would recommend for anyone who enjoys a bit of spice; While the Mild Salsa Viva is perfectly delicious, it definitely lacks heat.

Relish isn’t a condiment that I usually have on hand, so I wasn’t sure what to look for here or even what to expect. Happily, I discovered that the Garlic Dill Relish was much like finely diced dill pickles, which I happen to love. Bringing a bit more bite to the party, the Horseradish Dill Relish has a satisfying zing which has just the right level of heat.

It felt wrong to go and cook such a delicately-handed, raw, living food… But I just couldn’t leave well enough alone and couldn’t resist the urge to experiment!

What you see here is still the same salsa, and almost purely salsa, but with a bit of time and slow heat, it’s become a crisp, translucent “glass.” Having learned from Alex’s class on Crisps, Cracklings and Glasses, just how easy these fun chips are, I made up a batch as soon as I returned home. They do require patience, but are dead easy to make!

Salsa Glass

335 Grams Salsa* (1 Jar of Zukay, Scraped Clean)
90 Grams Light Agave Syrup
Pinch Salt

Place all of the ingredients in a medium sauce pan, bring it to a boil, and cook for 8 minutes, stirring constantly. Turn off the heat and let cool- You should have about 235 grams remaining afterward.

Preheat your oven to 200 degrees and line two baking sheets with silpats or acetate.

Move this mixture into your food processor or blender, and thoroughly puree. Pass it through a fine mesh sieve to make sure that there are absolutely no lumps. Use a stencil like you would for traditional tuiles (I cut a simple triangle out of cardboard) and spread it very thinly and evenly onto your prepared sheets.

Bake for 1 hour, flip the chips over, and bake for an additional 30 minutes. Let cool completely and store in an airtight container.

*Note that if you use a very spicy salsa here, it will only become even more spicy as the liquid is removed and the solids become more concentrated, so choose wisely!

When it comes to eating healthy, it would seem as though the standard whole grains, fruits, and veggies just won’t cut it anymore. Everything from yogurts to crackers have added antioxidants, fiber, vitamins, mineral- You name it, you’ll find it in there. Unfortunately, much of these “enhancements” are merely gimmicks, enticing consumers to buy otherwise nutritionally questionable foods. Just think of Coke Plus, which is purely chemicals and water, but wait! It’s good for you because it has vitamins, right?

So it’s with great reluctance that I pick up such items off the shelves. While I’d love to believe that such additions really do improve the quality of the foods and offer substantial health benefits, it’s even rarer that you can find such a product that doesn’t suffer in the taste department as a result. Taking a chance on Nutritious Living cereals, I was thrilled to discover that it was in fact possible to get the best of both worlds.

Antioxidant Indulgence, a medley of dark brown cereal flakes, freeze-dried strawberries, and whole goji berries, it certainly sounded promising. Right out of the box, it smelled sweet and chocolaty; enticing for someone who prefers sweeter cereals like me. Providing a serious crunch, the thick, sturdy flakes delivered a surprisingly good chocolate flavor, not the least bit artificial or overwhelming like so many other “chocolate” cereals. Alternating between bites of chewy, tart goji berries, the light, crisp strawberries, and these fantastic flakes, this cereal really does have everything I could ask for in a breakfast or snack. Sweet yet hearty and satisfying, with a wholesome wheat flavor supporting it all, I would recommend it to absolutely anyone who eats cereal!

For those looking for a purely nutritious, no-frills option, the Omega-3 Harmony may just be the cereal for you. Although it smelled strangely of pumpkin at first, the similarly thick but less sweet flakes are very simple wheat and flax seed creations. That filling cereal base became monotonous and forgettable as I worked my way to the bottom of the bowl, but mix-ins are what this variety is all about. Whole walnuts add another dimension to the crunchy bite, and plump, plentiful cranberries that are as big as ripe grapes are scattered throughout adding tart bursts of flavor. It may not be something to write home about, but if you’re looking for a solid breakfast that won’t leave you dragging mid morning, this one will keep you well-nourished and satisfied.

With an eye on both health and palate, these are two cereals that should be pantry staples for anyone else trying to eat well while being mindful of their well being.

[Written for Go Dairy Free]