Category: Reviews

Its official: The final frontier of veganism has been reached. Dairy and casein-free cheese, that illusive substance that has typically tasted like burnt plastic at best, is now just as good, if not better than the original animal product. And this time, it really melts- Not just sort of, if you coddle it and sing it sweet songs while it stews for an hour- But throw it under a broiler and it becomes gooey, creamy, and everything one could hope for in any sort of cheese. Teese, the newest kid on the “cheese”-making block, has taken the vegan world by storm, showing up in innumerable commercial restaurants and homes alike. I’m actually a bit late to this party, as you can find reviews of this stuff all over the place, but I just had to check it out for myself anyways.

Arriving in the shape of a plump sausage, wrapped up tightly in red plastic, I must admit I was a bit dubious at first. Knowing full well that it would be good after reading so many rave reviews, it was just a matter of getting past the packaging to focus on the savory goodness that lay within. Peeling back the faux casing, I was struck by how genuinely cheesy it smelled! I don’t know what else I was expecting, but it stopped me dead in my tracks, and I simply couldn’t decide what to do with it first. Not wanting to go with the pizza route since everyone and their mother had already done so, I quickly defrosted a package of puff pastry and made a similar, but different concoction.

While I may have ended up with a bit more pastry than intended, there wasn’t a single flaw with the filling. Combined with a simple dice of roasted red peppers and fresh herbs, the Teese took on a delightfully soft, gooey texture. Mild but with a good hit of salt, it was everything one might expect from your average mozzarella. Grating easily to the point of mush, I tossed the remaining brick into the freezer after this first experiment. For a more user-friendly consistency, I would suggest storing it there regardless of its final destination.

Next, I knew I would really be pushing it by going against all wisdom of working with faux cheeses: Eating it raw. Every time I tried unadulterated “cheese” products previously, my taste buds rebelled so severely that you would have thought I was eating oil-soaked rubber. Hoping that it would be different with the magical Teese, I whipped up a quick caprese salad (Note: This was before the recent tomato recall, in case you were wondering!)

Most surprising of my entire trial was how tasty this stuff was with just a drizzle of olive oil, accompanied by sliced tomatoes and basil fresh from the garden. An excellent platter to start off a meal with, even my omnivorous mom agreed that it was quite palatable! Her thoughts were that it tasted like low-fat (dairy) cheese, as it had a lighter texture, and wasn’t quite as smooth or dense. Talk about impressive!

Finally, there were ravioli, one of my childhood favorites. I cheated a bit by using wonton wrappers as the pasta, but really, it’s pretty tough to screw up when you have such an amazing filling. Just some grated tease, herbs, salt, and pepper created the innards, and I had an incredibly delicious meal in mere minutes. You could also thin it out a bit and add more protein by mashing in some tofu, but this stuff does wonders on its own. Seriously, do I even need to tell you how amazing it was?

If you’ve been holding out on buying Teese due to bad faux cheese experiences in the past, but are craving melty, irresistible cheesy decadence, what are you waiting for? Go order a pound or two of this, right now!

[Written for Go Dairy Free.]

If there were one thing that I could almost guarantee you will find in your local grocery store, no matter where in the world you reside, it would be a vegan alternative to milk. From soy to oat to hemp, the varieties are endless, and availability is at an all-time high. What you might have more difficulty finding, however, is vegan milk chocolate. No, I’m not talking about the chocolate milk you drink, I mean the real stuff, found in bars, chips, and chunks, sweeter and lighter than the jet-black dark chocolate that should be a staple of any well-stocked pantry. Why the deep roots of chocolate addiction and prevalence of milk-alternatives have yet to meet, I can’t quite understand. Luckily, there are beginning to be a few stray companies brave enough to bridge that gap, such as Terra Nostra with their Ricemilk chocolate bars.

Each glossy bar weighs 100 grams (3.5 ounces) and has 12 rectangles for “portion control,” if you care to exercise restraint.

The plain Ricemilk bar seemed like a good jumping-off point, so that’s where I began. Tearing back the silver foil, a curious milky aroma wafted out and teased my taste buds. Upon first bite, I was struck by how reminiscent of Hannukah gelt it was- Of all things! Since the gelt of my childhood was always milk chocolate, I suppose they hit the nail on the head with this one. Luckily, it doesn’t have overwhelming “dairy” notes like Hershey’s nor is it watered down due to a lesser cocoa content, so there’s no loss of flavor here. Each bite yields a nice snap, and the chocolate melts smoothly into a sweet, creamy puddle over the tongue. This is something that kids would go nuts for, as it’s far less intense than dark chocolate. Personally, one rectangle is really enough to satisfy a craving, but the sweetness becomes a bit cloying beyond that.

What I was most curious about was the Dark Truffle Center bar- Truffles are one thing and chocolate bars are another, so how successfully could they be combined? Well, I was about to find out. Due to the soft interior, this bar had no snap to speak of, but instead surrendered easily to the most gentle bites. Immediately the deep, dark chocolate of the center came through and took hold of my palate, the slightly bitter, caramelized notes shining through. Tempered by the sweet ricemilk chocolate, the combination worked very well. I imagine that the truffle center would have simply been too intense on its own. Ultimately, the only thing I can fault this bar with is the format, as I would have honestly preferred a traditional truffle shape to maximize the amount of that complex and sophisticated filling.

Sporting the same “milky” chocolate as the original bar but now sprinkled liberally with roasted nuts, the Almond bar certainly was a beauty. They weren’t shy with the almonds, and every rectangle was studded with about equal amounts of this crunchy counterpoint. Sadly, while it add a delightful extra dimension of texture, I didn’t get any almond flavor from it. They were plenty fresh and crisp, but not exactly distinctive as far as the taste went. I would still make the case to try this bar out though, because I loved that the nuts took the sweetness down a notch, making it much easier to snack on than the plain bar.

If you’ve been missing milk chocolate, look no further. Although it’s been a while since I’ve had the real thing myself, I would venture to say that these bars are near perfect replacements that will please your inner child. Chocolate snobs beware; these are more of a simple candy at heart. However, kids are sure to love them, and it’s nice to have more options out there on the market. If only I had saved enough to bake with, I’m sure they would work beautifully in cakes and pastries as well!

[Written for Go Dairy Free]

Having been on the culinary scene in one form or another for over 4,500 years, yogurt is a staple in many diets, and for good reason. All you have to do is watch tv for five minutes before being bombarded by the recent ads touting yogurt’s healthful bacteria and restorative properties. Beyond just the health benefits though, the uses and different varieties are endless, providing the backbone of many baked goods, cold soups, and even simple parfaits. The non-dairy version has been around for barely a fraction of the time as the original, but like a newborn modeling their older sibling, it has progressed rapidly to a more mature and delicious form.

The latest mutation of this vegan delight is made by Turtle Mountain, previously known solely for their decadent frozen desserts. Coming from such a sumptuous background, I naturally assumed that these newest offerings would share that level of luxury, a step above the standard cultured soy- And even with such high expectations, I wasn’t disappointed.

With five different flavors to choose from, this line is short but sweet.

Starting with Vanilla as a basic jumping-off point, I was impressed with this yogurt before the spoon ever reached my lips. A quick stir proved how thick and creamy the consistency was, far more substantial than any other brands I’ve encountered yet. This translated into a very rich mouth-feel, delivering a sophisticated bouquet of floral vanilla notes along with the faint, characteristic tang of yogurt. While some people may equate “vanilla” with “plain,” this concoction would prove them wrong! Good enough that I wasn’t tempted to add extra flavorings or toppings to it, this would undoubtedly be excellent to dip fresh fruit in as the warmer months progress.

Next up I chose Blueberry, my go-to variety when it comes to flavored yogurts. Lifting the lid, I discovered it was an alluring shade of purple/blue, concealing bits of berries scattered throughout. These chunks added some good texture, livening things up so that it didn’t become monotonous to shovel down. With an authentic blueberry flavor, albeit very sweet, it was breath of fresh air for my breakfast routine, and actually gave me a reason to be happy about waking up so early.

This was all just beating around the bush though, because the one flavor I was most interested in was the infamous Cinnamon Roll. After all, how could something be pastry-flavored? It sort of implies a certain texture and format, so I could only puzzle over how a baked good might be incarnated into a creamy soy product. Let me tell you, the answer (and taste) is surprisingly delicious. No kidding, this one blew my socks off! So sweet, creamy, and indulgent, with a strong overtone of cinnamon and almost buttery notes in the background, it’s hard to describe exactly how it all worked to create such a harmony of flavors, but it definitely does. Although it’s a bit over the top for a daily breakfast option, it’s a wonderful treat that I certainly would have trouble refusing.

Moving back into familiar territory, Raspberry was the next target on my hit list. A deep shade of pink that bordered on purple, it was an impressive reminder of how unnecessary synthetic coloring is when you use quality ingredients. Tart and tangy, the sweetness in this one was very nicely offset by the natural essence of raspberries. Turning up a few errant raspberry seeds every other spoonful or so, it was a nice reminder that it was the real deal in here, not some artificial chemical cocktail. Served with frozen berries on top, this is one unbeatable snack.

Finally, all that remained was Peach… Which, I must admit, I had been avoiding for as long as possible. You see, I have a rather tenuous relationship with peach-flavored things. For some reason, they just don’t usually strike my taste buds as a good thing, even though I don’t usually have a problem with the fresh fruit. Swallowing my fears along with a mound of yogurt, I noticed that this one was a bit grainer in texture than the previous choices. The pieces of fruit in there exacerbated that fact a bit, and some of them were even downright crunchy. Not my idea of a pleasing consistency! Over all, it was pleasant enough, but I would have to say it was my least favorite of the bunch. Of course, if you’re a diehard peach lover, this may be just your thing, so I wouldn’t write it off altogether.

So if you’re still lusting over those thicker styles or decadent flavors of dairy-based yogurts, a cup of So Delicious soy yogurt could be just the thing to sooth your cravings!

[Written for Go Dairy Free]

Browsing through aisles of snack food at the grocery store is like walking through a minefield for me. Nutritional bombs lay in wait everywhere the eye can see, but each one sounds even more delicious than the next. Tempting those unwitting consumers who don’t bother to check what goes into their snacks, it’s a disaster waiting to happen. Even as an informed shopper, it’s becoming harder and harder to make wise purchases. With false advertising covering every inch of the labels and soaring food prices forcing many to go the cheaper route (despite the price that must be paid with one’s health), it’s enough to send anyone fleeing from the stores. But don’t give up hope – there are a few gems buried in amongst the dirt, and Grandpa Po’s Originals is one of them.

Hidden inside each unassuming re-sealable pouch is a mix of popcorn kernels and toasted soy beans, packing in a good helping of both protein and fiber, and providing a healthy answer to this snacking dilemma. Found in a total of three subtle variations, I was only lucky enough to try two, but I can imagine that if the last one follows suit, it would be a worthy purchase as well.

The natural place to start is with the most basic, and Slightly Unsalted appeared to be just that. What I couldn’t have guessed was just how much flavor this “basic” offering would have. From the first bite, I was completely blown away. It tasted just like movie theater popcorn! How could this be?! My mind was reeling for a minute, trying to make sense of how four straightforward and healthful ingredients could produce that familiar salty, indulgent taste. Not at all greasy like I had remembered the chemical- and dairy-laden original being, the tiny kernels were perfectly crisp and crunchy. Punctuated with a serious handful of nutty soybeans, the simple mix of textures and flavors was far better than I could have ever anticipated. Just short of being dangerously addictive, I wouldn’t imagine that a bag of this could ever last long in my home.

Munching on a handful of Slightly Spicy next, I wasn’t sure that I had picked up the right bag at first; not even a hint of spice tickled my tongue. A few moments passed, and then all of a sudden, the bells started ringing and there was fire going in the back of my throat! How sneakily the flavor had crept up on me! After that startling experience, I knew what to expect and found the remainder of the bag delightful, but it’s only terribly spicy after the first few mouthfuls. It doesn’t take long for your taste buds to adjust, so it’s an excellent method of encouraging portion control: To get that hot kick every time, you only need to eat a little bit in one sitting! Mostly peppery above anything else, it’s nothing too exotic for the spice-fearing among us.

Finally, a savory snack that’s appropriate for just about everyone, and tasty by any standards, too. This is one satisfying option that I don’t feel bad about grabbing when my energy levels dip between meals. Best of all, there are so few ingredients that it’s impossible to hide foreign additives or questionable content in there. The only thing unusual about the list is ‘a sense of humor,’ which is included in ample supply in every bag.

[Written for Godairyfree.org]

Move over Sweet and Sara, there’s a new vegan marshmallow in town! And just who would have the smarts, skills, and creativity to make this elusive confection? You! Well, it’s thanks to the innovative folks over at Angel Food and their revolutionary marshmallow kits, but you’re the one who’s actually cooking up these sweet treats, so you can take at least some credit here, right?

Based in New Zealand, they’ve been busily cranking out cruelty-free marshmallows for lucky locals, but when trying to ship them abroad, it seems that those fragile mallows go south quickly. In order to share their creations with vegans abroad, they’ve developed an ingenious way to ensure freshness, no matter how far away; By sending the basic ingredients in two packets for the recipient to put together for themselves. Supply your own sugar, syrup, and starch, and you’ve got yourself a highly economical and crafty indulgence, much more fun than picking up a pack at the store and less pricey (all things considered) than the current alternatives.

Whipping up a steady foam in no time, the most difficult part of the whole endeavor is waiting. Waiting for to achieve soft peaks, waiting for the syrup to boil, waiting for the syrup to cool down, and then waiting for the marshmallows to set. The same could be said for any marshmallow recipe, so patience is perhaps the most important ingredient in this process.

After letting them set up over night, I cut my pristine white slab into small cubes, some of them more ragged than others due to the incredibly soft nature of the marshmallow, but all of them more than edible. In fact, the ugly ones were first to go- I was just cleaning up, after all.

Surprisingly soft, they really were cloud-like, dissolving into an ephemeral sweet whisper onto my tongue with hints of vanilla. Not even the least bit chewy as I expect from marshmallows, they showed no resistance when faced with the most gentle of bites. Simply melting away as if they never existed in the first place, it was easy to keep on popping the pale squares into my mouth one after another, proving them to be dangerously addictive indeed. If it says anything about the marshmallows (or perhaps my sweet tooth) I’m certain I was responsible for at least half of that batch going missing after a mere 24 hours.

The good news is that they get even better with age- Those that I could leave be for a bit longer began to form a pleasant crust around the outside, giving them more texture and substance than those newborn mallows. The bad news is that hardly any of them lived long enough to reach that stage. I would highly recommend hiding the entire pan someplace for at least a day or two before digging in, but trust me, this is much easier said than done.

Being so light and fluffy, I really could imagine these marshmallows as treat that angels might munch on… But now, a little bite of heaven is much more attainable than ever before.

Convenience foods are undeniably attractive options when compared with traditional, time-consuming dishes, and so I can see how easy it is to get lured in by the seductive notion of easy eating. Just heat and go! No need to chop, measure, or use your brain at all! Salads come pre-washed and pre-assembled, since the task of compiling 6 or 7 vegetables and breaking them down is far too difficult for the average multitasking American. Sadly, the siren song of these effortless comestibles is far too strong to resist completely- After all, who wants to make pizza dough from scratch when you’re already pressed for time and so hungry that you’re liable to gnaw off a hunk of your own steering wheel as you drive home? Homemade is always infinitely better, but unless you do nothing but cook all day long, it isn’t always a realistic possibility.

On the other end of the spectrum are those pointless conveniences that are made for the laziest and most reluctant cooks, and stumbling upon a box of frozen, steel-cut oatmeal at Trader Joe’s I thought for sure I had another one to add to the list. Seriously, frozen oatmeal? How busy/cooking-incompetent/mentally impaired would you have to be to need pre-cooked, frozen oatmeal? Passing the freezer section with just a bit more fear for the future of home cooks, I was convinced that the contents of that box were made from the stuff of nightmares. This preconception lasted for weeks, and then months before I was tempted by that ever-present push for easy meal options, and actually stopped to investigate. Only 4 ingredients, no chemicals, plenty of fiber and protein, and no crazy additives in sight. Perhaps it wasn’t completely evil? Embarrassed to pick up such a product, I brought it sheepishly to the register, trying to nonchalantly slip it in with the other groceries so that it wouldn’t seem quite so ridiculous.

What a lazy, foolish consumer I felt like, bringing home pre-cooked oats. Trying to rationalize, it was true that these were much higher-quality than the instant stuff, and I really wouldn’t have the time to make steel-cut otherwise… And so into my freezer it went. Surprisingly, it didn’t say there long- The very next day, exhausted from a demanding exam, I was convinced that nothing on earth would recharge me in time for the next class. Grasping at straws, the oatmeal seemed like the best option, and so out it came. And my heart sunk, heavy with regret, upon seeing my snack…

It would be kind to describe the appearance as frozen cat food, or even a brick of baby food. Regret reared its ugly head, but trust me on this one: While it’s not a looker, it does get better from here. Freed from its plastic casing, the beige block went into a bowl and after being nuked for a solid 6 minutes (not 2-3 as the box so enthusiastically claims), a bowl of hot cereal never looked so inviting.

Too tired to fancy it up, I dug right in, and was impressed right off the start by its thick texture, much to the contrary of its soupy appearance. Perfectly thickened, the toothsome texture of the oats was simply spot-on, something I would have never imagined possible for a frozen product. Delightfully chewy, modestly sweetened to just the right degree, this is an oatmeal that everyone could find agreeable. Adding cinnamon really brought it up to a whole new level, as did a few fresh strawberries, but the beauty of this one is that because it’s so basic, you can add in anything you want! Dried fruits, spices, additional sweeteners- It’s all good, so go crazy! Most incredibly, after eating what might have otherwise seemed like a small portion, I was incredibly full. Satisfying my hunger and boosting my energy up like magic, this stuff has earned a permanent spot in my freezer.

Far exceeding my expectations, I suppose it goes to show that all convenience foods aren’t necessarily so bad… At least in this case, this is one breakfast I can definitely feel good about!