Category: Reviews

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]

As if I wasn’t already smitten with this machine after the first few tests, then I’m completely, unabashedly head-over-heels for it now.  Soups and smoothies have been churning out of that thing endlessly and effortlessly, but moreover, I’ve finally been able to unleash its full potential.  That’s right- There’s still a whole other world of tasks that the VitaMix can perform, and I couldn’t wait to see if it would be up to the challenges. Arming the base with a shiny new dry blade and carafe, it was time to see what this baby was really capable of.

Something I’ve secretly lusted after for the longest time is a grain mill. Sadly, the expense, bulk, and somewhat limited functionality ensured that such a gadget would never be a part of my life. Now, I have another [much happier] reason to take it off of my list; The VitaMix can grind just about anything down to a fine powder in seconds flat.

It sounded too good to be true, and initially my skepticism prevented me from trying it out. Pouring in those hard red winter wheat berries felt about as comfortable as loading up my old blender with a cupful of nails. I didn’t want to ruin my brand new toy! Fingers and toes crossed that all would go as planned, I flipped the switch…

And right before my eyes, those uninviting kernels dissolved into a soft, familiar flour. The flavor was another thing though- So much fresher and heartier than any whole wheat flour I’ve encountered so far, I now understand the benefit of grinding it at home.

Here’s where things get even crazier: Back into the VitaMix my fresh flour went, along with water, salt, and all of the usual suspects for making a basic dough, and with a few flicks of the switch and pauses to scrape down the sides with a spatula, it all came together smoothly, with no hand-kneading. This is one feature that I was honestly prepared to dislike, seeing as I love to knead bread by hand and figured that this would only make for more dishes to wash in the end. The mighty VitaMix definitely proved me wrong though, and whipped together this dough like a charm. Again, it cleans itself with just a squirt of soap, a few cups of warm water, and two minutes on high speed. What’s not to like?

With my hassle-free dough, simple pastries seemed to be in order, so out came the rolling pin. Cut into circles, rolled thinly, and stuffed with more remnants languishing in the fridge, it was definitely a win-win situation. In case you want to make similar empanadas, or turnovers, or whatever you want to call them, just remember to mark which pastries have which filling. My key is as follows: One steam vent was cut into those with “nutella,” two for peanut butter, and those containing strawberry jam got three slashes.

I was about ready to call it a day at that point, but inspiration struck and I realized that with this powerful tool, I could finally conquer one culinary goal that has been on my to-do list for as long as I can remember. Without a second thought, I went full-speed ahead into the process of creating homemade pasta.

A handful of spinach turned my batch a lurid shade of green, and of course, the VitaMix had no trouble pureeing the leaves even though I decided to add them at the last minute, right on top of my nearly-mixed pasta dough.

The extra moisture from the greenery necessitated a bit more flour than originally called for, but I could hardly call this process the least bit difficult. Much to my delight, I was rolling in rustic fettuccine in no time.

So really, do you need any more reasons to dump your old food processor and just get a VitaMix already?!