Category: Reviews

Not too long ago, I learned through sampling a few wheels of Sheese that the world of vegan cheese isn’t a thing to fear, but a realm of endless possibilities instead. Those humble bricks held such potential that I’ve been chomping at the bit to see what other innovative new products might be brought to the table. Well, it turns out that none other than Bute Island Foods, the makers of Sheese, have taken the initiative and developed a whole line of cheesy spreads in addition to those solid dairy-free “cheeses” that turned me on my head. The only other alternative that I know of is Tofutti, so I was quite excited to get the opportunity to delve deep into this almost entirely untapped market.

Naturally, I found myself enthralled by the seemingly limitless possibilities contained just within this small category. Offering their shmears in a number of varieties, creamy Sheese seems to appeal to all palates, those timid and adventurous alike. With flavors ranging from the classic plain “cream cheese” to the curious “Mexican” flavor, I wished that I could have sampled all five.

Starting off with the Original to get a good baseline, my first whiff was as neutral as one might expect from standard cream cheese, possessing a slightly sour, astringent smell. Unfortunately, the similarities end there. Taking a generous knife-full, it had a strange sort of plastic flexibility, as if over-enthusiastically gelled with agar. Granted, it did spread nicely on my hot, toasted bagel, so this first impression was of little consequence. Cheered on by the consistency, I was pleased to discover that it was like the richest spread I had ever tasted. Unctuous and thick, it coated my mouth in such a way that I had thought only dairy could, but it became almost paralyzing to the tongue if too large a dollop was consumed at once. Nonetheless, I was once again let down to discover that the taste wasn’t all that the texture let on; With a distinct soy aftertaste and not nearly enough salt, I think I might ultimately prefer Tofutti’s rendition on this classic.

I wouldn’t count Sheese down and out of the fight just yet, though! Opening up the container of the Chive variant, I was still excited to see how the tangy spread would measure up. Admittedly, the appearance of the green chive-blotches somewhat reminiscent of mold was rather unappealing, but I certainly wouldn’t fault them for staying true to the nature of the foods they were dealing with. Spread on a slice of toast, I found the overall flavor to be quite mild, something that might be appreciated if sharing this with a significant other, but a little bit disappointing to the chive-lover in me. All the same, it would make a delicious addition to cucumber sandwiches for tea, or a fabulous dip a party. The light onion-y taste is sure to appeal to a wider demographic, and for those like me who prefer it more intense… Well, you can always add extra chives, too!

With my most unusual flavor still waiting to be tasted, I found myself hesitating. Horrific visions of artificial chez-wiz overcame my better judgment, and I feared that this Cheddar spread would be a vegan interpretation of that abomination. Truly, I shouldn’t have worried- This one was made with all natural ingredients in the first place. Initially unsure of how to serve this sort of spread, it was only after I settled on crackers that it occurred to me how nicely it might compliment a baked potato, or even a grilled sandwich. No matter, I was still pleasantly surprised to see that this version did not include the day-glow orange color, opting for a more organic shade of tan instead. It certainly smelled like cheddar… But the taste still left me wanting. A strong soy taste hit me before the real flavor could make itself known, and although it does have a certain cheddar-esque quality, I can’t say it was all that impressive. Not bad, but not my first choice either.

All in all, these creamy spreads were okay, but they really can’t hold a candle to the runaway success of the hard Sheeses. Bute Island Foods is an excellent company with excellent products to be sure, but these are simply not their strongest contributions.

[Written for Go Dairy Free]

Strolling through the checkout lane of my local grocery store after successfully collecting all of the items indicated on my shopping list, I can’t help but be drawn to the displays of impulse buys. By no means do I stick strictly to my list, frequently deviating from my notation to try out new products or produce, but these last-minute candy purchases are merely curious eye-candy to me. Trust me, this is less a testament to my self-control and more an indication of the dismal selection. Standing there in line as the cash register emitted a low chorus of beeps, it occurred to me that absolutely none of those candies were even plausibly vegan. Come to think of it, even throughout specialty stores far and wide, I had never seen a single vegan candy bar before.

Enter the Crispy Cat, claiming the title as “the world’s first organic, vegan candy bar,” and invented by the masterminds behind Tree Huggin’ Treats. Granted, you probably won’t find one of these in your hole-in-the-wall convenience store any time soon, but their mere existence is a huge advancement for all of vegan-kind. Each of their three varieties are composed of the same crispy brown rice base and coated in dark chocolate, explaining their crunchy-sounding name.

Clocking in at about the same size and weight of the average chemical- and dairy-laden candy bars on the market, they pose some serious competition to the traditional saccharine treats right off the bat.

I simply couldn’t stay away from the most unique combination of the batch, instantly snatching up the curious Mint Coconut bar without a moment’s hesitation. Fearing the worst but hoping for the best, an intensely minty smell hit my nostrils like a ton of bricks as soon as the wrapper had been removed. Taking my first cautious bite, I was slightly taken aback by how… Crunchy granola it was. In fact, it instantly struck me as an over-enthusiastically sweetened granola bar enrobed in chocolate. As granola is perhaps one of mankind’s greatest inventions ever, this isn’t such a bad thing, but the fibrous coconut pieces intertwining between clumps of crispy brown rice really didn’t strike me as a “candy bar,” per-say. Even with my serious sweet tooth, I found them to be tooth-achingly sweet, and began to feel as if I were entering a sugar coma after consuming only half of this one bar!

On the plus side, the chocolate is amazing. Dark, conservatively sweetened, and smooth as can be, bright accents of mint come through to add interest without overpowering everything. Luckily, I discovered that the coating could be cleaved away from the center easily enough, and enjoyed each component even more as separate entities. A great idea for a new, innovative flavor sensation to be sure, but perhaps not the best in practice.

After recovering from the brief sugar rush, I soldiered to investigate the next variety, Roasted Peanut. Excited by the strong aroma of peanut butter escaping the chocolate-covered candy, I wasted no time once it had been relieved of the protective plastic package. A swift chomp revealed a denser center than the previous, thick with nutty goodness and complete with whole peanut pieces. However, despite the amazing scent still dancing through the air, the peanut flavor was sadly lacking. Sure, the variety of textures from the smooth chocolate, crunchy puffed rice, and chewy innards worked together quite nicely, but where was the roasted, toasted taste I had expected? Comparing this treat to the Nutz Over Chocolate Luna Bar due to their similar composition, it was a close race, but I found that the Luna bar actually won over my taste buds, as it simply had more intense flavors and was ultimately more satisfying than a candy bar.

At this point, I was a bit more than dubious of the final variant, Toasted Almond, but gave it the benefit of the doubt nonetheless. I hoped desperately that this would be the savior of the bunch. Smelling only of chocolate, it was no surprise that the almond flavor was very delicate indeed, drowning in the powerhouse of cocoa surrounding it. Still, if these two elements were eaten separately as with the mint coconut bar, the almond center proved to burst with potential and be a delicious treat all on its own. Unlike the intense, sugary taste of marzipan, this bar has a quieter, more sophisticated, yet wonderfully nutty essence. Very sweet as always but accompanied by a good hit of salt and solid chunks of almonds, I would have simply adored this bar without the excessive use of chocolate. It’s good chocolate to be sure, but – I hate to burst anyone’s bubble – some things don’t need chocolate to taste good!

Clearly the palate is a subjective entity, because while these don’t really strike my fancy too much, they have won numerous awards from reputable sources such as VegNews. Although they do seem more like granola bars and are certainly more health-conscious than you average sugary treat, touting the fact that they are all organic, gluten-free, kosher, and vegan with abandon, they still do live up to the designation as candy. Maybe not a candy bar in the traditional sense, and probably not something that you would see average omnivores reaching for if offered their old favorites instead, but still a seriously sweet treat that could curb cravings in a pinch.

[Written for Go Dairy Free]

Waking up practically drowning in sweat these days, even my own skin is beginning to feel a bit claustrophobic. I can barely convince myself to get dressed in the morning, let alone venture outdoors to face the unforgiving elements. The summer seems to have arrived early this year, inflicting upon us such oppressive heat and humidity that I truly fear what conditions July might exhibit. Clearly I’m a New England sorta gal, better suited to freezing winds than muggy stagnant air, but I still can’t figure out for the life of me why so many people prefer this hellish season. What is it that they possess and I lack, besides the ability to relax poolside? If there might be one singular thing that I could point to, I believe that the answer may very well revolve around ice cream.

Having had mixed experience at best with frozen soy-based desserts, I’m still reluctant to pluck a new product of this sort off the shelf. Not too long ago though, a number of factors converged and drove me to sample some of the fruit-sweetened pints by Soy Delicious. First and foremost, the convenience factor paired with my desperate desire to cool off prevented me from leaving the freezer section empty-handed, but good words about this company reverberated in my head, assuring me that it wasn’t mediocre like so many well-intentioned but lack-luster choices. What really sealed the deal, however, was when I spied a pint of green tea ice “cream.”

Let me make this perfectly clear: I adore green tea and green tea-flavored desserts. It is such a sad state of affairs that most Americans don’t share my passion for this flavor, which is why discovering any commercial product that can boast such a sweet are a disappointing rarity. Upon spying this incredible find in my local health food store, I bought 3 pints on the spot and sprinted straight to the register, eager to secure my treasure and dish it out. Haphazardly slopping the contents of my grocery bags into all the wrong storage spaces when I got home, it was the most I could do to control myself and spoon it into a separate dish, as I would have just as happily dug straight into the container.

Savoring every drop, the dusty moss-colored ice “cream” melted slowly over my joyful taste buds. So smooth and creamy, the thought of this being a good substitute never crossed my mind – This was identical to the real thing, as far as I’m concerned. Delicately flavored with the complexities and nuances of authentic maccha and not a hint of bitterness to be found, it was accompanied by the perfect amount of sweetness. Faint whispers of vanilla lingered quietly in the background, and the resulting harmony throughout could put any imitator to shame. If I possibly could, I would fill my freezer with nothing but this frozen delicacy and eat it for every meal. Hell, I love it so much, I’d bathe in it if I could!

Uncertain that anything could even compare to the green tea delight that I was still in rapture over, I was reluctant to sample any other flavors. Sadly, it wasn’t long before my supply ran out, and as that small market has now mysteriously stopped stocking it just as suddenly as it arrived, so I had no choice but to move on.

Thankfully, if there was ever a flavor that I might be able to muster nearly as much enthusiasm for, it would be coffee. A self-proclaimed addict, the traditional hot drink holds sway over my mind like no other substance. Figuring that the espresso flavor might be able fill the hole in my freezer, I snatched up a pint as soon as I had the chance. Luckily, I was not disappointed; Deep, dark roasted coffee beans seemed to be infused into the frozen “cream” itself, as it could speak volumes in terms of the gourmet flavors enthusiasts are always after. Still, it was somehow light and not unctuous or overly rich, so it was still a wonderfully refreshing treat. Modestly sweetened, I could scarcely believe that I hadn’t found this creamy delight sooner. Truly, I’d take this over an iced latte any day!

There are so many other flavors on the market by Soy Delicious, this isn’t even the tip of the iceberg as to their full potential. Armed with this knowledge and some damn tasty vegan ice cream, the summer isn’t looking so miserable, after all.

Remember that old childhood favorite, Animal Crackers? Cute, crispy and cravable, a top choice for kids far and wide… Or so the producers would like to think. Sure, they’ve been around long enough to be considered a “classic,” (Over 100 years, in fact) but lets be honest here – They’re seriously lacking in every aspect they try to emphasize. Every time I picked up a bag out of my school cafeteria, I always regretted it before I could slog through the first disappointing handful. Bland and soggy as wet construction paper, the number of cookies in the trash would far outweigh the cookies that made it into my stomach. Most of the remaining lunch period would be spent puzzling over what sort of creatures these companies were trying to replicate, as I couldn’t tag a distinct species if my life depended on it. Not a single advertising gimmick withstanding, gullible kids like myself periodically repeated this optimistic tasting only to inevitably find themselves hungry and without lunch money. Ah, youthful naivety!

Thus, I tend to be wary of remotely similar products, but after avoiding them for so many years now, the time finally came that I was presented with just such a snack and … To tell the truth, I had a feeling that this experience was bound to be vastly different from the start. Instead of featuring unidentifiable creatures created from various animal products, fillers, and everyone’s favorite, high fructose corn syrup, these feature environment themes in both shape and composition. Justifiably called Eco-Planet Cookies, it was easy to see that these would be wholly different from your standard animal cracker.

Made of all organic, wholesome ingredients, this alone gives them an edge on the competition. I have to admit, I’m quite taken with the cute little shapes, too; Each tiny windmill, smiling sun, hybrid car, and Earth all serve as reminders of renewable energy and a healthier lifestyle. Who wouldn’t feel good about giving that to their kids in the first place? Not just talking the talk but also walking the walk, Heaven Scent actually donates some of the proceeds to like-minded environmental groups. Additionally, the line of products even has a much more diverse profile, moving into the realm of savory snacks as well. I hoped that I wasn’t falling into yet another clever marketing ploy, but these actually seemed to have great potential.

It was as good a time as ever to take the bull by the horns, so I went for the Vanilla Cookies first, figuring that they should be proof that either they were superior to animal crackers, or that it was simply impossible to make edible snacks in such a format.

Giving the open box a good shake onto my waiting napkin, I was greeted by the numerous cheerful faces of winking suns looking up at me. Immediately taken in by the cute-factor, my doubts were quickly dissipating. Pale and unassuming, there was no reason to fear a repeat episode of my childhood disappointments, so I set aside any remaining uncertainty and wolfed down a cookie in one crunchy mouthful. Sweetly flavored with a good balance of sugar and vanilla, they were quite pleasant indeed. No single aspect overwhelmed the cookie on a whole, and they worked together harmoniously to create one simple, crunchy biscuit. Certainly nothing mind-blowing or revolutionary, but hey, they nailed this one 100 times better than the original, and that’s really saying something.

Progressing on to their second sweet offering, I poured out a generous helping of darker colored cookies going by the title of Oatmeal. I wasn’t really sure what to expect with this one, since all oatmeal cookies I’m accustomed to have visible oats to show for their composition, but these were simply crunchy biscuits just like the previous cookie. Tasting them revealed a flavor similar to graham crackers, which turned out to be a very pleasant surprise indeed. Faint notes of vanilla lingered at the back of my throat as I began craving another bite, proving them to be a very easily addictive. Since graham crackers without honey are more difficult to find than you might think, these certainly are an excellent alternative for vegans.

Taking a dive into unknown waters now, the box of savory Pretzel Crackers was calling my name, playing on my curiosity until I could take it no longer. I was expecting to find hard pretzels like the more flattened twists, so I was pleasantly surprised yet again to take my first crunchy bite and discover that these were actually much lighter and flakey than regular pretzels. Sprinkled with large, enticing granules of salt and lightly toasted to varying shades of golden brown, each boasted an almost buttery flavor that I simply couldn’t get enough of. Although it sounds so basic, the combination of each of these elements really makes them into something special – I can definitely attest to that, because these particular crackers disappeared from my pantry faster than any of the other varieties!

While a cheddar-flavored cracker might naturally be the next addition to any average snack producer looking to expand their line of wares, this particular move is a surprise to me, as these offered by Eco-Planet are actually Dairy-Free Cheddar. Still weary of fake vegan cheese in general, I wasn’t sure what I was in for as the fluorescent orange tibits tumbled out of the box, producing a pungent cheesy aroma. All signs pointed in a good direction, as they really did smell very much like cheddar! Passing their first test, they warranted further investigation so I quickly popped the nearest miniature windmill into my mouth. Immediately I was struck by how similar they tasted to the other real cheese-flavored crackers on the market – They even stick in your teeth a bit like the real ones, too. A nice hit of salt rounded out the flavor quite nicely, and I soon found that the buttery, crisp munchies really started to grow on me. The more I ate, the more I liked them!

In sum, these are perhaps the perfect fast snack for kids – Fun shapes in relatively mild but agreeable flavors, with very little potential for mess that parents will need to clean up later. It’s a win / win situation, and even the planet can benefit from this environmentally considerate choice!

[Written for Go Dairy Free]

Trying new foods certainly requires an open mind, something that the less adventurous eaters among us may lack, perfectly content to eat the same old grub day in and day out. Those set in their ways might even fear the unknown, untraditional, and perhaps unconventional foods out there, preferring instead never to venture outside of their restrictive comfort zones. Everyone has a touch of this taste-bias. As for me, I would be hard pressed to enthusiastically seek out new hot peppers that sound about as tasty as putting lit firecrackers in my mouth.

Reviewing new products has truly expanded my palate in directions that I probably would never have investigated solo, and even led me to new favorites that may not have naturally sparked my interest otherwise. Thus, the fear for me doesn’t revolve around sampling new delicacies – Rather, I’m terrified to discover a product that I actually become taken with.

Sound strange? Yes, it does read as a curious statement, but the unfortunate truth is that the market works in mysterious ways, usually to my disadvantage. My bad luck ensures that new favorites don’t stick around for too long, quickly ushered off of the grocery store shelves just as soon as they were brought in. Even if the company doesn’t go belly-up altogether, it always seems like the one product that I’m always after manages to fall out of production, or simply never get ordered or stocked again. For some odd reason, my approval tends to be the kiss of death.

Knowing how much I loved Enjoy Life’s gluten-free cookies, I feared that it would be a treat sure to disappear in short time. Quite to the contrary, I was happily surprised to receive word that they weren’t fading away at all, but in fact rolling out new flavors in addition to their existing offerings! Breathing a sigh of relief, I knew that I needed to secure packages of these fresh flavors ASAP.

Making a fast grab for the flavor that sounded right up my alley, I had the package of Happy Apple cookies secured and ripped open in no time. Small domes of golden brown dough sat in a newly designed inner sleeve, which actually held them in a way that they didn’t stick together like their predecessors, much to my delight. Lifting one out of the protective package, it smelled so enticing that I found it difficult to stop and consider its appearance before stuffing it into my mouth. Strongly scented like a slightly tart green apple and melange of apple pie spices, I had high hopes as my teeth first pierced the soft exterior with ease. With the same soft and fantastically chewy texture of the older flavors, this one did not disappoint.

The apple flavor is pervasive throughout the cookie, with a bonus chunk of dried apple tossed in every now and then. This was mostly for textural interest, from what I could tell. Although they are very small pieces and made me feel a bit ripped off at first, I understood after a few more cookies that including larger pieces would have made these seem like just a piece of fruit. The minuscule size of the cookies would only accommodate smaller add-ins, especially considering the fact that each dollop of dough was about the size of a quarter. Like my old favorite of theirs, the Snickerdoodle, the cinnamon flavors had me singing Enjoy Life’s praises again. However, this one actually has the edge on the competition because the addition of fruit makes me feel less guilty about eating so many of them! I just may have a new favorite!

Enthused by this delicious discovery, I tore into the Lively Lemon cookies with just as much eagerness. Pausing briefly to puzzle over how these cookies still managed to stick together despite the innovative new packaging, I quickly wrote it off as an unimportant detail and continued with unwavering expectations. However, a closer inspection revealed a somewhat unappealing exterior, with strange, unidentifiable yellow chunks speckling the surface like some bad case of chicken pox. Trying to get a whiff to better know what I would be consuming, it was very difficult to identify any distinct scent at all, and only if pressed could I say that it was very vaguely lemony, like fading air freshener scent.

Flatter and floppier than the others, it should have come as no surprise that it had a very different texture, but I was saddened to experience this weird substance gumming up between my teeth. It wasn’t altogether unpalatable, I just had higher hopes for something carrying the Enjoy Life brand name, knowing their past success in amazing gluten free baked goods. The unknown yellow pieces did in fact lend an interesting, toothsome mouth-feel, so I won’t write them off as a completely arbitrary addition. Still, the flavor was a bit hard to pin down… Perhaps they were just a little bit lemony, but more prominently did I taste the deep sweetness alone, as though they were simple sugar cookies, only made with brown sugar instead. A very pleasant flavor regardless, they still made for tasty treats… But I would be more inclined to call them Lightly Lemon, not Lively Lemon.

Perhaps I’ve just been spoiled by their previous gluten-free cookies and now even though this one is perfectly acceptable, it just doesn’t strike my fancy. Nonetheless, the apple cookies do live up to their name and make me happy every time I get the opportunity to savor another one. Hit or miss, I’m just thankful that this awesome company isn’t throwing in the towel any time soon; My pantry would be at such a loss without their snacks!

[Written for Go Dairy Free]

You would think that a breakfast staple so common that it can be found in every bakery, grocery store, and even gas station that can boast a minimum of competency, would be as simple to make as rousing yourself from bed in order to chow down on it. In the case of the deceptively humble bagel, you would be sadly mistaken. Meant to be firm, chewy, and just a touch toasty on the outside while remaining soft inside, even the professional bakers don’t always get it right. Authentic bagels are kneaded by hand, followed by a leisurely rise that can last for as long as 12 hours, after which they are cooked first by boiling, and then finally by a trip through a scorching-hot oven. Bread baking is truly an art when done correctly, and being so artist myself, I would be quite reluctant to attempt such an undertaking. Sure, it’s easy enough to have bagels at home thanks to those convenient hockey pucks of bread-like material found in the freezer section, requiring nothing more than a quick defrosting before consumption… But the quality takes a serious plunge as soon as each icy brick enters into industrial blast freezers at the factories.

There are few feasible solutions to this dilemma, the most palatable usually being to give in and buy them fresh from a bakery as needed, shelling out more money in comparison to the bulk bagels at a grocery store. Not convenient, and not for the budget-minded.

However, it has been brought to my attention that there is in fact an alternative: Meeting the manufacturer half way on the labor. It may sound funny, but Bake’Mmm bagels hopes to prove that this particular compromise can be worth the work. They are still frozen, but they differ from the other brands out there in one big way – They’re boiled, but then left unbaked.

Removing the packages of frozen bagels from my freezer on a laid-back sunny weekend morning, I was ready to see what these partly factory made, partly homemade lumps of dough could do. Frozen together quite solidly, it took quite a struggle to separate a single one from its unbaked family, although I must admit that my desire to break out a chainsaw to dislodge them is more an indication of my weakness than a flaw in the product. Pale and icy, it was hard to imagine that these would be ready to go in no time.

Once they finally decided that individuality was worth a try and yielded to my pathetic beating, I lay them out on a baking sheet and checked out the helpful hints printed on the wrapper. Suggesting a heat of 425 – 450 degrees, I balked at powering up my oven so hot just to cook those wee little blobs. I know that bread baking does require higher heat than your typical cake or cookie, but I still can’t help but be reluctant to venture that far up the thermometer, so I opted for the lower setting of 425 degrees to start. Waiting for the oven to heat up took longer than the actual baking time, and after 10 minutes a golden brown tint began to creep across the surface, as though they were blushing in their unfinished state. Still pressing on for the full amount of time suggested, the bagels were out and steaming after another 5 minutes.

Opening the oven to release a pungent cloud of the yeasted scent indicative of fresh bread, the once rock-solid lumps had transformed into perfectly browned, authentic-looking bagels, and I could hardly wait to dig in. Slicing the first one I could get my hands around in half, I discovered a disappointing surprise inside. Although the exterior was gorgeous and clearly fully baked, the innards still appeared mushy and moist, almost to the point of being raw. Not prepared to discard this specimen with such high potential, I threw it into the toaster in hopes of finishing up the undercooked insides. Proving to be a satisfactory solution for the time being, the bagels emerged looking much more ready to eat before long.

On a second occasion, I did try setting the oven higher at 450 degrees for the full 15 minutes again, but alas, the same results awaited me lurking within the center of each bagel. A frustrating flaw to be sure, but not a deal breaker; They still come out perfectly after a quick cycle in the toaster, no matter what which setting you choose for your oven.

First up in the toaster was the Whole Wheat variety, sporting a lovely tan coloring through and through. Teasing my nostrils with a faint nutty smell indicative of the whole grains baked within, my taste buds couldn’t wait to get in on some of the action. Even unadorned, this bagel speaks volumes of deliciousness; Crisp on the outside, soft on the inside, and chewy all over, the purely tactile sensation of masticating made me wonder if I had ever eaten a truly fresh bagel in all of my life. This must be what those bagel-fanatics always talk about, as my only experiences thus far have been with bagels that were nothing more than round pieces of toast with extra crust and a hole in the center! Hearty, satisfying, and dense, this is an excellent vehicle with which to deliver whole grains into finicky eaters. Just a tiny smear of margarine kicks up the savory, salty side of things quite nicely, but nothing is really required to make this one fantastic breakfast.

I’m a real sucker for anything cinnamon, so the Cinnamon Raisin bagels were calling my name from the moment they took up residence in the freezer. Smelling fantastic as soon as they emerged from the heat, one mere whiff was enough to start my mouth watering. Lightly speckled with raisins throughout, it was just the right amount – Raisins aren’t my favorite in applications such as this, but there were few enough that they simply provided an occasional burst of tart, fruity sweetness without covering up the more subtle cinnamon flavor. Hoping for a cinnamon bonanza, I will admit that my first bite was a bit of a letdown. Wondering if there was some mistake here, I could have sworn that it just tasted like a regular, generic bagel. Where was the cinnamon? Slowly but surely, bite after bite, a gentle hint of spice crept up on the tip of my tongue, creating a quiet background flavor that permeates the whole dough. Nice for a mild, spicy treat that would be an excellent match with cinnamon peanut butter or cinnamon “cream cheese,” it was slightly underwhelming by itself. However, it was very pleasant nonetheless, and I’m sure it would be a great way for someone accustomed to fairly plain breakfasts to spice things up a bit.

Speaking of plain breakfasts, the last bagel on my hit list was the classic, Plain. Expecting a bland mass of dough like the typical frozen bagels I’m accustomed to, the difference from baking these fresh really struck me again. This was pure, no-nonsense, yeast-raised bread, simple but perfect as is. Sure, it wasn’t flavorful in the traditional sense of intense or overwhelming tastes that can be described by individual components, but this was the most delicious plain bagel I can recall tasting, and whether you can define a specific “flavoring” that would explain why it leaves all the other similar types in the dust or not, it definitely has spoke loud and clear to my taste buds.

Being such an excellent blank canvas, these would go with anything you fancy – Sweet or savory, seed- or herb- toppings, jam, margarine, or even marmite, these bagels are the epitome of versatility. Even on by itself, the soft, chewy texture makes for a breakfast that the most refined palates could crave without shame. I had only planned to eat half of this one after downing such great quantities of carbs, but I was powerless to stop myself from devouring the whole thing!

With all of the hard work done for you, I think that the requested baking time isn’t asking too much of the average eater. Easily defined as a convenience food all the same, it doesn’t take a skilled baker to produce a fantastic, fresh bagel any more. I must warn you though: After trying this new breed of frozen bagel, it may be near impossible to return to the regular old rings that pale in comparison.

[Written for Go Dairy Free]