As the morning fades away and races rapidly towards noon, there’s rarely any question in my mind as to what’s for lunch. A creature of habit at the core, I’m almost always drawn to the same tasty, easy, and comforting staple: Hummus. Whether it’s in pita with falafel, spread on toast or bagels, nestled on top of chips or balanced on fresh veggies, it’s all good to me. The sheer volume of hummus that I alone go through in a week is enough to boggle the mind, so I like to think that I know a thing or two about it. Unfortunately, I tend to be very picky as well, and have only found one brand thus far that pleases my palate. Even the recipes I’ve tried at home haven’t quite lived up to that one supermarket commodity, so for ages now it’s been the only hummus in my heart. Always on the lookout for a decent alternative to shake things up a bit, I was excited with the prospect of trying out hummus by Summer Fresh, a label I had never heard of or seen up until now.

Available in a wide variety of flavors, sometimes topped with additional goodies like a drizzle of olive oil, whole chickpeas, or additional spices, or just in a standard package. Although they make convenient little to-go packs, the crackers included aren’t vegan, so just plan to scoop a dollop into some Tupperware if you want to take it to work or school with you. I wish I could have tried every last kind of hummus to get the full spectrum of flavors, but at least I got a taste of what these people could do with the humble chickpea.

While I wouldn’t normally bother with anything sounding as bland as Original flavor, I figured it would give me a good baseline for this hummus at least. Much to my surprise, it was anything but tasteless; a myriad of spices gives it an unexpected complexity, so much so that it’s hard to describe. A hint of lemon brings a nice hit of acid into the picture and all of the ingredients work to best compliment the chickpeas. Perfectly smooth and creamy, not the least bit gritty like most other commercial hummus, I was most impressed by the flawless texture. You really need to taste this for yourself, but believe me, this is not your average “plain” hummus.

Roasted Red Pepper is usually one of my top three favorite varieties, so I had high hopes for this one. Living up to its name, this luscious orangey-red spread boasted a bright, fresh peppery essence, with a detectable note of char, as if the peppers had just come off the fire. This is one that I would buy obsessively if I could find it with ease.

Another classic, Roasted Garlic is popular with many of my friends, so it’s always good to have around for parties. This one that I tried was topped with unadulterated chunks of roasted garlic, olive oil, and herbs, making for an impressive presentation straight out of the container. Intensely flavored with the both sharp and sweet flavors of garlic, fans of the stinking rose would be quite pleased to have this spread in their fridge. Luckily, it’s not over-the-top garlicky, but it definitely makes no bones about expressing its namesake to the fullest.

As an added bonus, I also got to try some of the other spreads made by Summer Fresh. They have a wide range of products, but beware- Many of their pestos contain dairy, and if you venture further through their product line, some of their soups and salads aren’t even vegetarian.

Although I wouldn’t call either of these two spreads “pesto” they are nonetheless labeled as Artichoke Pestoz and Peri Peri Pestoz, respectively. The artichoke version is certainly no looker, a pale greenish yellow shade and a bit lumpy, but the flavor makes up for its cosmetic failings. Singing out with pure artichoke flavor, this veggie is clearly the star of the show here, and it’s not sharing the spotlight with any other lesser ingredients. I think it would be awesome as a dip at a party, perhaps warmed up with a bit of Teese melted over the top. Talk about delicious!

Somewhat intimidated by the dark, fiery red peri peri, I knew that this stuff would be hot before even cracking the lid. When the label itself warns “hot” in no unclear terms, you’ve got to think that this stuff has some serious fire power. Looking much like chili paste with a bit of oil that stubbornly refuses to stay incorporated, just a whiff of this stuff tells volumes of its intensity. Taking the tiniest bite of this on top of a cracker, my mouth was instantly lit on fire, and the heat did not dissipate easily. I would recommend this only for real hot-heads who love serious spice, but it could also be a great ingredient in some hot dishes, where it could be dispersed more evenly to lessen the intensity.

If only I could find this stuff locally, my beloved Tribe hummus might actually have some competition on their hands!

[Written for Go Dairy Free]

After nearly inciting a riot of ravenous vegans last time I posted about making meringue, I’ve tried my hardest to steer clear of the subject, lest I stir that pot again. It kills me that I can’t share the recipe yet, and must wait until it’s published in the next book, but there is good news: You needn’t wait that long to satisfy your meringue cravings! That’s right, the evil genius behind Angel Food is determined to conquer every last impossible baking challenge, and can now help you do the same with their brand new vegan meringue kit.

All you need to provide is the sugar and water, and you’ve got yourself a fluffy mass of sweet bubbles, ready to be baked into classic meringue cookies, pie topping, you name it. Overly excited to just play around with my mix, I wish I had saved some to experiment more with, but I ended up just trying out lots of different flavors. However, I’m betting that it could make one mean meringue frosting for those sick of the standard buttercream, and perhaps even pavlova with a few simple tweaks. No matter what, you can’t really make a bad decision here, since you get four different batches of over 2 dozen cookies by following the instructions on the box.

Whipping up effortlessly into stiff peaks, they looked just like my own meringue, but the similarities ended once they hit the oven. Sinking ever so slightly as the heat bore down, they didn’t look quite the same as how I piped them, and they also developed a crackled look on top. It might have been the sugar that I used that produced that grainy look, as I was too lazy to process my granulated sugar into caster, but I don’t bother to do so for my recipe either. Appearances aside, they tasted as sweet as candy, additively crunchy and with just a pleasant whisper of vanilla. A perfect facsimile by any accounts albeit distinctly more sugary than the version I’m now accustomed to.

My favorite by far though were the chocolate variant I made. Tossing in 2 tablespoons of dutch process cocoa powder instantly turned the cloud-like batter into a medium brown fluff. With just enough chocolate, it’s not overwhelming or unapproachable like some decadent chocolate desserts, but it’s a wonderful treat all the same. Even better yet was when I under baked one sheet of cookies; Hard shells protected an interior of sticky-sweet and gooey chocolate meringue. Although I don’t think they would last long due to moisture issues, I didn’t have enough leftover to find out.

Likewise, the batch flavored with a few teaspoons of matcha were just heavenly. No one else in the family even got a taste of these before I devoured every last morsel!

And of course, with so many raspberries kicking around, I just couldn’t resist making a raspberry version. By grinding down freeze-dried berries into a powder and adding some strained raspberry puree for color, these were practically berry candy, not cookies at all. The same technique could be used for any crunchy dried fruit as well, so that might open up the door to numerous interesting varieties, if you’re as interested in experimenting.

While it says nothing about this on the box, I do have one small word of warning: Be patient, and bake only one sheet of cookies at a time. It might seem like a painfully slow process, but your perseverance will be rewarded, trust me. This is what the bottom sheet will look like otherwise:

The kits should be stocked online at major vegan retailers like Food Fight and Cosmo’s, so if you can hold out just a little bit longer, you can satisfy your meringue needs without any recipe. Until I can get mine in print, I think that these ought to hold you over just fine.

‘Indecisive’ is practically my middle name. Between different types of breads, salad dressings, and even apples, it tends to take me an ungodly amount of time to buy groceries. Now, I’ll have even more to waffle over because the folks at Larabar have created four additional flavors! Adding two bars to both their original and Jocolat lines has brought their count up to 20 total varieties- That’s a lot to pick from even for the decisive! Luckily, I was able to get my hands on all of the newest bars, so there were no tough choices this time around.

Naturally gravitating to the chocolate-y side of the spectrum inherent in the Jocolat line, my first pick was the tempting Chocolate Hazelnut. Although the chocolate flavor turned out to be rather mild and more one-dimensional like cocoa, it still came through, proving to be a good medium between candy and granola bar. The sizable chunks of hazelnut would lead one to assume that they have a prominent flavor, but they were really only present as a nice textural element to me. Soft, chewy, and slightly sweet like their old offerings, this one will certainly fit right into my normal rotation.

Chocolate Cherry sounded pretty decadent, but this snack would certainly not be confused for a truffle or cherry cordial. Tart cherries dominate, almost entirely pushing the chocolate out of the picture. With virtually no sweetness to speak of, those who aren’t quite so sugar-crazed might be happily surprised, but it wasn’t quite my cup of tea.

Astonishingly, it was the non-chocolate varieties that really appealed to me. The Coconut Cream Pie was the unexpected favorite in this batch. Incredibly rich with coconut flavor, I daresay it’s the next best thing to eating the fresh fruit itself. Studded with nuts and coconut flakes and yet so soft that it’s almost like eating raw cookie dough, I couldn’t get enough of these. As a fair-weather coconut enthusiast myself, I’m betting that even those wary of this tropical delight will even enjoy these bars.

The last flavor will undoubtedly find mass appeal as well, especially for those peanut butter lovers out there. Justly named Peanut Butter Cookie, it was just as incredible and nutty as you might hope. Admittedly a bit greasy and crumbly, all textural failings are swiftly forgotten as that intense, unadulterated peanut flavor spreads itself across your palate. Large pieces of peanuts surface every now and then to contribute a satisfying crunch, and trust me, it really does satisfy! Impossibly filling for such a tiny snack, one of the babies can keep you going for hours. Now, if only they came out with a chocolate version for this one…

It might be difficult to pick out only a few flavors from the overwhelming number of Jocolat and Larabars out there, but the good news is, it’s hard to go wrong with whatever you choose!

[Written for Go Dairy Free]

As concerns about eating processed soy are surfacing more often these days, Turtle Mountain‘s innovative thinking seems to come at the perfect time. I’m not only talking about their delicious ice cream line, but also their latest and perhaps more healthful development: Coconut yogurt! Carving out their own niche in the non-dairy arena, it’s exciting just to know that there are more options out there, especially for those who are soy-adverse. Available in six different flavors, there are enough options to satisfy anyone’s tastes, and even give those big name dairy yogurts a run for their money.

I was lucky enough to get a sneak peek of these cultured treats- It was such an advanced preview that they were still tinkering with the formula! For that reason, I won’t comment on the texture, which I’ve been assured was perfected since my sample batch (even though I found it to be spot-on regardless.)

Popping the top of my go-to flavor, vanilla, I was immediately impressed. Pale, smooth and creamy, the delicate floral notes of the vanilla managed to assert themselves, much like their vanilla ice cream. Almost no tangy “bite” to be found and sweetened generously, I could hardly even think of it as yogurt- Just call it pudding, and the kids would be all over it! Most surprisingly though, I would have never guessed that coconut had anything to do with it, it was so well disguised by even the delicate flavor of vanilla. Clean-tasting and refreshing, this really hit the spot as a midsummer snack.

Moving on to my second favorite yogurt flavor, the deep purple color concealed within the cup of blueberry yogurt was an encouraging sight to see. Lumps of smashed berries dotted the otherwise unblemished surface and added some good texture, along with a fresh burst of intense flavor. Quite sweet and yet again lacking that characteristic tanginess, I couldn’t imagine that anyone could take issue with this flavor. If you like blueberries, you will like this yogurt!

It wasn’t long before the siren song of the raspberry yogurt beckoned me back to the fridge, spoon in hand. Tinted a dusty pink, its demure appearance belied an immense flavor. A dead-on duplicate of pure raspberry essence with a few seeds scattered about for realism, I’m not ashamed to say that I licked the cup clean. Tempering the tart berries with a perfect dose of evaporated cane juice, I wouldn’t change a thing about it… Except pack it in gallon-sized containers, perhaps! I could certainly demolish that amount with little effort, given the chance.

Expecting great things now from the strawberry banana combo, I was a bit taken aback by the lack-luster beige color, and slightly off smell. Although I was hesitant to take a bite of this dubious concoction, luckily I was pleasantly surprised when I did. It does taste far better than it smells, although not to the same standards as those previous flavors. A generic “fruity” flavor that kids would probably appreciate, it wasn’t exactly evocative of either strawberry or banana, but was still good enough that I had no trouble finishing my container.

Excited about the most adventurous and original flavor in this new line, the passionate mango provides a more exotic taste of passion fruit and fresh mango together to create a whole new sensation. Unfortunately, it wasn’t exactly a sensation I enjoyed. Super tart and strangely lacking in sweetness, I found it difficult to eat more than a few bites. The mango seems to be a bit more assertive and covers up the nuances of passion fruit, so it might appeal to mango-lovers out there… It just didn’t hit the spot for me.

As for the final flavor, plain, I don’t have too much to say as there isn’t much flavor to speak of. If you’re looking for something to bake with, or use in savory sauces or dips, this will be absolutely perfect. Of course it’s not too exciting to eat on it’s own, but it’s an excellent canvas for you to dress up to your heart’s desire.

Although slightly higher in fat than their original soy-based offerings, this new line of coconut yogurts seems like an overall healthy option for those looking beyond the standard dairy alternatives. They’ve only just begun appearing on grocery store shelves, so be on the look out- Most of these cultured cups are worth hunting down!

[Written for Go Dairy Free]

Just in time for the heat of summer, those evil geniuses over at Turtle Mountain have been at it again, working their magic to create another frozen sensation. Slashing the ingredient list to the bare minimum while simultaneously bringing decadence to a new level, ice cream made with organic coconut milk will soon be hitting the market in addition to their other sumptuous product lines. A glance at the label might be a bit misleading, as they seem so basic and average, but these newest offerings are proof that simplicity can be best. Before they were officially released, I was lucky enough to get a little sneak preview of some of the flavors; a dream come true after being tempted and teased by the announcement!

Of the three pints that arrived at my door, packed in ice and begging to be freed of their cardboard prison, it was the vanilla that I looked forward to sampling the most. Yes, I’ll admit it; I am a vanilla lover. When utilized correctly, vanilla has a flavor profile that is more complex than chocolate and coffee, something that no chemical can completely recreate; something so pure that even the smallest missteps by the extras could interrupt its performance. Naturally, I was curious as to how it would shine through with a coconut background, but I could have never guessed how perfectly this frozen treat would bring the two together. Glittering with black flecks of vanilla bean, the snowy white mounds melt away into a thick, rich blanket that completely coated my tongue. Much like the premium ice cream from my pre-vegan days, it was incredibly creamy, intense, and completely swoon-worthy. Only the slightest hint of coconut was present, similar to the flavor of Soyatoo in that sense, giving the ice cream a faintly tropical dimension. However, the delicate, floral kiss of vanilla definitely dominates this treat, taking its rightful place as a flavor to be craved.

Chocolate, vanilla’s eternal rival, was next on my hit list. Deceptively solid and difficult to scoop, the dark brown boulders transform into velvet puddles in the mouth, just as smooth and creamy as can be. Barely sweetened, this is a more mature taste than the chocolate of my childhood, a strong flavor that still retains a curious delicacy. A lingering whisper of coconut distinguished it as something other than straight-up chocolate decadence, which I must say helped to make it less overwhelmingly rich, so it wasn’t an altogether bad thing. Playing more notes of a simple cocoa than a rounded chocolate bar, I must admit that it didn’t quite place as my favorite version of chocolate ice cream, but it’s still definitely near the top all the same.

Of course, with a coconut base, a pure coconut ice cream is to be expected, and what an intense flavor it was. Bowled over by the straight forward purity of this pint, there was nothing to detract from the tropical fruit. Packed with flakes of whole coconut meat as well, it was so thick and substantial that I actually had to chew my ice cream! Be warned, this one is for coconut lovers ONLY, so all fair-weather coconut friends might be best starting with a different flavor. Personally, I wasn’t a fan because the shredded coconut interfered with the otherwise creamy texture, but my mom on the other hand was practically gaga for the stuff, so those with an affinity toward the fibrous drupe will not be disappointed.

…And if all of that’s not enough to look forward to, this new line will come in a total of 5 flavors, so I’m excited to find out how the remaining varieties measure up.

[Written for Go Dairy Free]