Category: Reviews

Thanks to modern technology, the processes by which even the simplest foods are made today tend to resemble industrial procedures much more than standard cookery. In countless factories across the country, questionable materials and chemicals are manufactured with the express purpose of being added into edibles, usually with little warning given to the consumer. Such practices reveal the evil potential for scientific experiments gone awry; Reason enough to eschew processed food altogether, without even considering the lacking nutritional content. Increasingly rare is the attempt to use advanced technologies for the greater good of a nation hungry for real food, but there are still some valiant souls who strive to put a better face on the typically intimidating and even threatening masses of machinery. What’s truly impressive are the ideas in this field being executed by Crispy Green, especially considering the end results.

Dried fruit is nothing new, as the peoples of all imaginable origins have been laying fresh fruits in the sun to dehydrate for centuries, without a single piece of special equipment necessary. Recently though, a new interpretation of the word “dried” has been taking this prehistoric practice by storm; Freeze-dried is the hottest thing since solar power, apparently. Employing special drying chambers and a good amount of labor, freeze-drying fruit isn’t the sort of thing you’d be able to do in your own home, which is a large selling point for this product in my eyes. Baking mixes and frozen meals are handy, but I’m perfectly capable of replicating them on my own, so I can easily do without them. Crispy fruits, though… Although it sounds standard, boring, and simple, it’s amazing what a little dose of science will do.

Pictured here are 3 out of 4 of the fruits available [I’m not a real fan of peaches in general, so that one was the odd man out], and let me tell you, the believable flavor packed into each tiny piece more than makes up for their unassuming appearance. I’m not kidding when I say the flavors are intense – Each new bite produced a jolt of bright, concentrated sweetness, so pure and unadulterated that it made me wonder how it could all fit into such a small package. Each little baggie holds only .36 ounces of actual consumables, a fact that I found unappealing at first, but the quality of those contents far outweighs that meager measurement. Excellent for health nuts and those striving towards a healthier lifestyle alike, everyone can appreciate how substantial the slices feel without carrying a hefty caloric content as well. Great for a quick snack on the go or a re-energizer before a workout, these crunchy fruit slices provide a wonderful burst of energy and flavor.

If you’re still confused about how each of these may taste, just go to your local grocery or farmer’s marker and take a bite of an apple, apricot, pineapple, or peach. Now, just imagine that taste being 100x times more powerful. There’s no other way to describe these than to compare them to the actual fruits they came from, and I am personally overjoyed by that. With all of the things that can go wrong through processing, these delicious gems have come out completely unscathed, and perhaps all the better for it.

The words “whole grains” may have meant very little to Americans only two or three years ago, but now that buzz-worthy term is on the tips of all mindful mothers’ and health conscious consumers’ tongues. Only recently has it gained such attention, and a panic has seemed to spread through the concerned public as though there were no feasible remedy. How should one squeeze these whole grains into your diet? Where do they come from? Why were they lacking in the first place? Such a simple answer should have been elementary, but there are countless articles, books, and television programs popping up to teach us how to eat again. Contrary to the struggle that so many make it out to be, whole grains should be the least of your worries when it comes to eating healthy, because they really are quite delicious in their own right.

Sure, everyone has old standby comfort foods that aren’t so easy to exchange for more nutritious alternatives, but allow me to introduce you to a snacking dream in the form of crunchy, hearty crackers that make no bones about their wholesome nature. Crackers are a staple in every well-stocked pantry, and now there is no excuse to keep those stale, tasteless cardboard squares on hand when Dr. Kracker is pumping out salubrious flat breads that could rival any others on the shelves in both taste and nutrition.

Even the pickiest snackers will find something that appeals to them; Producing seven flavors in total, browsing for healthier morsels among Dr. Kracker’s products alone will banish any thoughts a healthier diet can be limiting. Be mindful of the labels though, as some of their offerings include cheese and thusly are not vegan. Of those that included no dairy that I was lucky enough to try, I flat-out loved them. Forget about looking for something more nourishing; These are damn good by any standards.

Taking care to source high-quality ingredients and present them in a pleasing manner, what struck me as being unique was the amount of attention paid to their shape. All flavors are made as the standard small, rectangular crackers, as well as larger flat breads, chips, and smaller individual packs as well. I only obtained one pack of flat breads in addition to four flavors of the regular “snacker crackers,” but since they have the same flavor anyways, it was nice just to have an idea of what they would look like in comparison.

Grabbing the first package my hands happened upon, I started by taking my chances with the Seedlander variety, and I’m sure it requires no further explanation than the picture to understand why it might be called that. Doused with whole pumpkin, sesame, and poppy seeds, the dark brown cracker holding it all seems like almost an afterthought. Taking a whiff from the open package, all that my nose could pick up on was the smell of seeds, which excites me to no end. Finally, a cracker that is more than just a vehicle for goopy, artery-clogging dips – There’s real substance to this one!

Crunching loudly enough to arouse the curiosity of people in adjoining rooms, it occurred to me that this is perhaps what the exact opposite of Wonder Bread. The thick slices of dense, crisp bread possess a hearty taste similar to rye bread, but coupled with all of the toppings, they are elevated to a whole new level. The deep undertones of poppy seeds seemed to dominate the flavor profile, but each individual element was far from forgotten. Even those seeds that didn’t share the spotlight contributed amazing texture, bringing added dimension to each bite. All of these hearty subjects did amount to a serious test of my teeth and jaws at times though; These crackers were so solid that I might not recommend them for the weak of dentistry.

Taking somewhat of a departure from the savory chips that I had anticipated, I discovered a package of unusual snackers that went by the name of Muesli Kribbons. Muesli I understand… But what makes these “kribbons?” Moreover, what are kribbons? No matter, the same sort of deep rye crackers made up the base for these sweeter munchies, but instead of a barrage of toppings, a more modest sprinkling of sesame seeds graced the exterior, revealing dark spots of dried fruits lurking just below the surface. Aided by the natural chewy tendencies of dried fruit, this one was a bit easier to just pop in my mouth and grind down like usual, but rest assured that absolutely no crunchiness was sacrificed to achieve this.

Powering through these with enthusiasm, I was surprise to take a closer look and discover the appearance of sunflower seeds every now and then tucked into the base of the cracker as well. An uneven distribution of fruits and seeds all over perturbed me at first, but I soon found that making every bite just a little bit different was a huge draw, as it kept me coming back for more. Only very lightly sweet and more tart if anything due to the choice of fruits, I could very easily see myself enjoying these for breakfast instead of a bowl of cereal.

Picking up a farer-skinned cracker next by the name of Klassic 3 Seed, I can’t help but find the cutesy use of “K” instead of “C” to is starting wearing on me, but luckily the goods aren’t in the package for long, and the taste more than makes up for their creative spelling. Resembling the Seedlander in many aspects, it boasted a fairly similar flavor as well, but with slight nuances that effectively held my rapt attention. Flax seeds replaced the previously dominant poppy seeds, but this time seemed take the place of a silent vowel. Contributing mainly to aesthetic appearance and nutrition, the flax allowed other seeds to shine instead of hogging all the glory, while simultaneously allowing the more subtle nutty flavors typical of whole wheat goods to quietly sneak into the background. Having more restrained flavors, I could more easily see this one being paired with a hummus or other sort of dip, whereas I would have been completely content to eat the former completely unadorned. While I may prefer the Seedlander to these overall, I would certainly not be averse to picking up another box of the Klassic all the same.

Reaching once more into the depths of my cracker horde, I pulled out the final flavor within my grasp. Although it definitely had some tough acts to follow, this one needed no introduction all the same. Seeded Spelt really lived up to its name, so even though I’ve never had any definitive spelt-product before and therefore couldn’t specifically describe its unique taste, but it is definitely a pleasant change of pace. Lighter and less powerful in general, this would be another good cracker to be paired with some sort of topping or spread to kick it up another notch. A simple, solid, all-purpose cracker, this could be the flavor that the less adventurous might feel more at home with, if easing into new foods is the way to overcome initial reluctance. Aided in the textual department by the addition of toothsome sunflower and sesame seeds, they were quite pleasant to nibble, but I don’t think that this is the one I would come running back to first.

My only small complaint is about the packaging for the snacker crackers. I like the shape and design of the boxes, but just musing about the ingredients and turning one upside down to read the label unleashed a downpour of loose seeds and crumbs… Directly into my keyboard below! Still, I can forgive that tiny flaw because I don’t think that the crackers would really hang around in that package for too long in the first place. I sure know that even though I had a huge box of these nibbles packed away in the back hall closet, my supply dwindled down to mere crumbs much faster than I had anticipated!

If there was ever a processed food to dispel the myths that whole grains are difficult and distasteful to fit into the standard person’s diet, these crackers would get my vote. Instead of serving weak party platters full of insubstantial dusty squares comprised mainly of salt and trans-fats that are truly nothing but filler, why not venture out of the realm of the mediocre and try dishing out real food? Take the hint from your gagging guests and end the suffering – Beneficial to your health and your taste buds, whole grains are the way to go.

[Written for Go Dairy Free]

News travels pretty fast within the blogosphere; Good or bad, interesting tidbits are guaranteed to be sprayed across the web mere minutes after their initial announcement. Lately, a new product has set the vegan food-blogging world ablaze, spreading curiosity amongst readers and fellow bloggers like wild fire. For weeks I watched with envy as others sang the praises of a new cheese substitute going by the name of Sheese. Currently it is marketed in only five states within the US, none of which are easily accessible from my own. I doubted that I would ever get the chance to sample this mysterious dairy-free cheese myself. Well, imagine my joyful surprise when I returned home from school one day to discover a veritable treasure trove in the guise of a cardboard box, brimming with the very same stuff, straight from the manufacturer no less!

Tearing excitedly into the flimsy packing material to exhume my prize, my package divulged five different types of Black Duck Imports’ hard “cheeses,” Mozzarella-, Medium Cheddar-, Smoked Cheddar-, Gouda-, and Edam- Style Sheese. An impressive array in its own right, it’s hard to believe that this selection is barely even the tip of the iceberg in terms of Black Duck Imports’ full offerings! Producing no fewer than nine varieties, there are choices enough to satisfy even the pickiest connoisseurs. They certainly could give most legitimate cheese sections in standard grocery stores a run for their money, too!

Still, knowing the limitations of vegan cheeses I had sampled in the past, I remained skeptical. The packaging was bright and eye catching; The wheels of “cheese” solid, appearing comparable to the real thing… But what about the taste? Moreover, does it melt?

First up on the chopping block was an old standby, Mozzarella. Probably a flavor that I would naturally reach for first, everybody can appreciate this all-purpose workhorse of a cheese. Good for pizzas, pastas, casseroles – Just about any dish could pair nicely with the traditional version, so I feel that it’s important for this particular Sheese to make the grade if the product has any shot at making it on the mass market.

As I carefully peeled away the plastic seal, I first noticed a mild but detectable aroma that caught me a bit off guard. I suppose it shouldn’t have been so surprising, but I couldn’t help thinking ecstatically to myself, Wow, it smells like… Cheese! Removing the pale disk and making my first incision, my slice was easily yielding to the knife, soft, slightly crumbly. Although this texture wasn’t quite spot-on, as soon as I brought this mysterious substance to my tongue, it seemed to dissolve into an unbelievably smooth, creamy, and rich consistency. Mildly flavored and just a bit salty, I couldn’t argue if someone had told me that this was in fact authentic mozzarella. Truly an amazing sensation to feel as though I was actually eating cheese again after all of these years, I couldn’t help but repeatedly read over the ingredients again and again to make sure it was vegan!

Now knowing the true potential of this product, I was clamoring to get my hands on that package of Gouda waiting patiently in the fridge. As a kid, this was perhaps my favorite variety of all time. It wasn’t so unusual for me to take a sizable chunk with me in my little plastic lunchbox during elementary school! To my knowledge, Sheese makes the only vegan Gouda out there, so I was thrilled to have the privilege of sampling this rarity.

The immediate scent of this one was a bit stronger than the previous, but didn’t strike me as specifically Gouda – Without being told the identity of the source, I might have guessed that it was actually a Parmesan variety instead based on the smell. Presenting itself with the same sort of composition, it had a fairly mellow profile at first, but then introduced a slight bite at the back of my throat as I swallowed. Somewhat tangy, it had some added interest and was overall pleasant… But I can’t say that this one completely satisfied my Gouda craving. I also detected some slightly sweet undertones that I didn’t feel were the best match for such a cheese, and if anything made eating more than a small slice at a time rather off-putting. Perhaps if it had been smoked the flavor profile would have been closer to what I was used to, but sadly, that doesn’t seem to be in the plans anytime soon. I don’t think that I would buy this one if given more options.

Unable to resist the familiar and comforting fluorescent orange coloring displayed by the Medium Cheddar wheel, it was up next on my hit list. Normally I would argue that it’s unnatural to eat any food that falls into this extreme area of the color spectrum, but in the case of Sheese, no artificial colorings are used – This particular shade is actually achieved through the use of small amounts of paprika! Feeling much better about what I would be consuming, I felt no guilt as I whacked off a block and popped it in my mouth… Followed by another, and yet another.

Of all the “cheeses” thus far, this one really blew my mind. Slightly firmer and more crumbly than the others, I couldn’t believe that this was really vegan. Honestly, there is no other way to describe the flavor than cheddar! I was so taken aback by the realistic taste that I quickly called over my mother to try some as well to confirm this phenomena. After chewing thoughtfully for a moment, she proclaimed in agreement, “It tastes like cheddar!” Coming straight from an omnivore’s mouth, this is some amazing stuff. Apparently this is their most popular variety, and I can definitely see why.

Readying myself to taste the next fake cheese, I wasn’t sure what to expect. Never before had I even heard of Edam, let alone eaten it, so I really didn’t have anything to compare this one to but itself. In and of itself, I found it to be a fine “cheese”… but not necessarily a flavor that really struck my fancy. Seemingly quite similar to the Gouda, it also smelled of Parmesan and bore a slight sweetness that didn’t really play nicely with the competing seasonings. Mild, just a bit salty and tangy, this one also had some very quiet sour notes to round it out. Described according to Wikipedia as a “nutty” sort of cheese, I wasn’t sure that this entirely did the original justice. However, since I’ve never even seen the original in real life, I suppose I wouldn’t be the best judge of that! Maybe my palate just isn’t refined enough for such an obscure delicacy. See for yourself if this one will still make your taste buds sing, but personally, it didn’t make my mouth water.

Finally, I dug into the flavor I had the highest hopes for: Smoked Cheddar. There’s something about smoky flavors that just compliment salty and savory items so well. It adds a whole new dimension to flavor profiles, increasing their tasty potential exponentially. Now I’m no expert on this – Start talking about the nuances between hickory smoked and apple wood smoked and you’ve lost me. I just know that smoke can make for some serious good eats, not just burnt food.

Once I sensed the potent aroma immediately filling my nostrils when the seal had been broken, I knew I was already sold. With such a tantalizing scent, it was an impressive feat to control myself long enough to cut a slice, wanting instead to skip the formalities and just take a bite out of the whole thing instead. As I luxuriated in my first bite, I knew that this exquisite “cheese” is perhaps one of the most convincing arguments I could make to say that vegan cheese products are just as good as their dairy-laden counterparts. A perfect balance of smoky flavor allows the taster to enjoy its presence, but not be so overwhelmed by it that it’s like eating a big strip of smoking wood. Salty, mellow, creamy, and above all, delicious, I could eat this one unadorned all day long.

These were all sampled alone, so that I could get a good idea of their own individual flavors without the influence of other ingredients. In short time however, I was trying Sheese at every opportunity I had. Wanting to try some sort of quick-fix meal to test out its melting capability, I went for the simplest comfort food a vegan could lust after. Can you say, “Pita pizza”?

Using an equal ratio of mozzarella and medium cheddar on top of tomato sauce and a whole-wheat pita, it took a maximum of five minutes of prep before my dinner was in the toaster oven. Most impressive was the grating ability of the Sheese – Easily sliding across the grater and producing delicate strands of “cheese,” the whole thing looked amazingly similar to the traditional approach. Still, I would have traded this aspect in return for a more impressive melt… After 10 – 15 minutes at around 400 degrees, the Sheese did become nicely warmed through and soft in a way that it seems to melt in your mouth… But it didn’t really melt. Strangely enough, after it began to cool down again, the strands on top actually started to become crunchy – Not a deal breaker, but not something I really loved either.

A few days later, my dad also tried out the mozzarella for himself (Thank you so much for giving it a shot, dad!) by slicing it up and setting it on top of a baked ziti dish. Under the broiler the whole thing went, and five minutes went by… And then ten… And then fifteen. Looking for the top to be melted and bubbly like normal cheese, he wasn’t sure that it had even cooked, as it continued to look eerily similar to when it came out of the package. Eventually we determined it must be done, judging by the edges that began to burn, but it was very unsatisfactory to my dad. Appalled by this strange substance contaminating his dinner, he proclaimed that it tasted dry, chalky, and nothing like any mozzarella worth its stuff should. Every single shriveled slice was painstakingly removed from the pasta, and thrown dejectedly into the trashcan.

Perhaps that could have gone better if we weren’t all a bit stressed out that dinner, or if it had been a different type of Sheese. Still, unsatisfied by this rejection from my omnivorous parent, I sought a different way to utilize such an innovative product. Certainly there was some application that could bring out its full potential and prove its worth!

Cheddar scones did the trick, most definitely redeeming its name. Buttery, flaky, and undeniably cheddar-like, it’s never been so good to be so cheesy. The Sheese baked beautifully, keeping the biscuits moist and soft, but retaining its structure so as not to ooze out the sides. Between my mom and myself, I don’t think that this batch of a half dozen lasted even 48 hours.

So, taking all of these trials and tribulations into account, where does that leave us? In my opinion, it leaves us with a damn tasty vegan cheese that completely blows all of the other alternatives out of the water. Excellent eaten chilled, either unadorned or with the simple addition of basic crackers to enhance the textural interest, the flavors of the majority of what I was privileged to sample were spot-on as far as I could recall of the real thing. Some I might pass on, like the gouda- or edam-style, but everything else truly delighted my palate in ways that I haven’t experienced for years. For the fussy vegan searching for a perfect cheese replacement that behaves precisely the same as the coagulated blocks of dairy that it imitates, melting and bubbling on the top of a pizza… You may still have to wait for that ship to come in yet. In the mean time though, an ample supply of Sheese will happily occupy the “dairy” drawer in my fridge all the same.

[Written for Go Dairy Free]

Granola is perhaps one of the best food innovations to have been borne from the easy-going days of the 60’s era. Combining hearty oats, sweet fruits, and crunchy seeds and/or nuts, such a staple is a cheap and tasty way to nourish your body – A huge payoff for such a small amount of work. Stick all of these healthful elements together to form a bar, and you now have a completely effortless on-the-go meal. Sadly, corporate America has found ways to corrupt even this concept, adding in unnecessary and non-nutritive ingredients to bulk up their bars along with their bottom line, or going the route of traditional Yankee junk food, turning once healthful snacks into genuine candy bars. As an unabashed lover of all things granola, it can be quite frustrating to find myself in a grocery store aisle full of nothing but over-processed, over-priced, and unfulfilling ready-to-eat products. Sure, it’s not a huge undertaking to just make them yourself, but I can understand that many less experienced bakers balk at the idea of just whipping up a nutritious granola bar that could rival anything conveniently purchased at the store.

Even so, I normally would not think to look towards a baking mix – Not in this instance, and not in any other for that matter. Growing up with a skilled baker as a mother, the only thing I can remember ever baking from a box is angel food cake. My natural thought process would most likely never even lead me to imagine there might be a need for a pre-assembled dry mix for something as basic as granola bars…but then out of no where, I became aware of a growing sensation defined as just that. Suspending my doubt, I took an open-minded look at Trail Blaze Bars by Matisse and Jack’s. They appeared to have nothing but the best intentions for their consumers, in stark contrast to most corner-cutting products.

Not just some cheap gimmick to make money, this particular mix included a good amount of protein, whole grains, and real ingredients (rather than an incomprehensible slurry of chemicals and artificial flavors). Even though it felt like cheating as I mixed in a mere smattering of applesauce and water, I couldn’t deny that the ease was truly appealing, and this blend of grains and fruits was honestly alluring in its own right. At first, the smell was a bit disconcerting – Something akin to wet cement in my opinion, but perhaps I was just exhausted from the marathon of baking I had just completed to test more recipes for my book. Smoothing out the top of the thick mixture, it went into the oven for the recommended time, and before I could clean the clumps of old flour out of my hair, they were done in a flash.

First to meet the heat was the mix of Cranberry Walnut bars. Bursting at the seams with visible oats and flax seeds, a hearty, glutinous smell wafted to my nostrils as the oven door opened to reveal my semi-homemade snack. Ravenous and taunted by the delicious scents and looks, my will power allowed me to wait just until the bars were cool enough to leave only minor burns along my mouth. Initially surprised by the texture, I had expected more of a solid, crunchy bar, whereas what I chewed carefully was much more like baked oatmeal. Had I actually taken a good look at the box, however, it should have come as no surprise, being clearly labeled “OATMEAL ENERGY BARS.” My poor brain must have been on the fritz, but nonetheless it was a pleasant surprise all the same. Passionate for granola as I am, the same fondness extends out to almost all forms of cereals, hot and cold, readily including oatmeal as well.

Slightly crisp on the outside but still soft on the interior, the blend of various base ingredients came together harmoniously to form a toothsome, multi-textured and flavorful bar. Each bit slightly different, the inclusion of crunchy nuts and soft, sweet cranberries made me excited to taste how the next bite might compare to the last. Balance is the name of the game here, and I must say that everything seems to be in perfect proportion to each other – No one flavor rules, but they all make themselves heard. Sweet in a natural and appropriate way, I could see these bars working their way into every eating opportunity available – Breakfast, lunch, snack… Hey, if you’re in a rush, dinner might not be such a stretch, either! Trust me on this; It took me two short days to polish off five of these babies…

Anticipating the untimely demise of my first batch, I wasted no time and whipped up the other box of granola mix, Chocolate Chip. Still boasting an impressive collection of whole grains and seeds, these bars took a decidedly more decadent route, revealing a sprinkling of dark chocolate every now and then. Noting that my first bite lacked any actually chips, I was still happy to detect a pleasant cocoa flavor nonetheless. Although that might sound like a skimpy amount of chocolate, it really carries well throughout – Any more than that would make it seem like too much of an indulgence to enjoy as a regular snack. However, just warmed through, the gooey, melted chips make it seem 100 times more decadent than it really is. After polishing off a generous square straight out of the oven and literally licking stray chocolate off my fingers, it’s hard to believe how healthy these are!

After all of the struggles of making labor-intensive dishes from scratch, I can see the lure of a no muss, no fuss baking mix like this one. Much better than buying pre-made granola bars altogether, this quick fix lets you know exactly what’s going into your body, beyond some random numbers and statistics printed on the side of a label. There are even different ways to make your bars should you choose – Instructions are included for making them with yogurt, less sweet, or vegan like I did. Additionally, a brief search of their website reveals numerous recipes for other healthy snacks using the very same mixes, such as muffins, cookies, and other tempting treats. My only complaint about this product is that it’s only available online, and therefore more difficult to obtain – I only wish I had received more than one box of each to try out some of these other options!

[Written for Go Dairy Free.]

Ask most run of the mill omnivores what they think of vegan foods in general, and most responses from the unenlightened are undoubtedly less than enthusiastic. Even as new vegan products gain popularity in mainstream supermarkets, it is still largely mistaken as a very spartan, restrictive path to follow. Ask again about a gluten-free diet, and any previous weariness is likely to transform into firm disapproval. Now, a gluten-free vegan…? It would seem incomprehensible, if not completely impossible. I won’t lie – I still often see a diet without any gluten as being a challenge to follow, and since it’s not a medical necessity for me to do so, it is really not a high priority to choose specifically gluten-free products. Many baked goods that exclude wheat flour rely more heavily on eggs, so I can see why vegans like myself might have trouble committing to such a diet. However, thanks to a growing number of innovative companies, it is becoming a more realistic, not to mention tastier, possibility by the day.

Awareness of Celiac’s Disease is still fairly new to me. While I’ve successfully created a handful of wheat-less desserts myself, I still can’t help but be impressed when experiments in this field actually produce not only edible, but delicious foods that are no compromise over their glutinous counterparts. Who would have thought that ground beans and legumes could be reconstituted into a cookie that might rival any containing traditional and non-nutritive white flour? Before trying to accommodate those with allergies, I would have banished the thought! I know many people who become reluctant to sample such goods upon hearing these unusual ingredients, but there’s no way to prove their culinary value without taking the plunge. Now companies like Sun Flour Baking Company are helping the unadventurous swallow their fears along with their allergen-free cookies, brownies, and donuts, and proving that even the most unexpected but natural materials can create one hell of a treat.

Unabashedly declaring on the front of every box “made without wheat, gluten, eggs, dairy…”, it’s clear from first glance that the producers take pride in not only what they put into their cookies, but also what they leave out. Having received many accolades and awards for their traditional vegan treats, they have dozens of animal-free cookies available for direct shipment at a moment’s notice. More recently, they have also been increasing their sugar- and gluten- free offerings with which to treat people from all walks of life. My sampling of six varieties only scratched the surface in terms of their whole product line. For any garden-variety vegan, picking and choosing any cookie out there must make them look like a kid in a candy shop!

Although my selection was a bit one-sided, I was intrigued and curious to see what you could do with such a limited number of ingredients.

Overwhelmed by the number of choices, I decided to start by comparing the shortbread options in my possession. First up was the Vanilla, as I hoped to get a good base line of how this traditional, basic cookie would be translated without its usual staple ingredients. If this was any indication of things to come… Then color me disappointed. Admittedly, shortbread tends to be quite dry and crumbly under any circumstances, but once you bit off a chunk, it dissolved into this powdery dust that stuck to my teeth slightly as I tried to chew. The taste was… Vanilla, I suppose, but in some terrible irony it tasted completely unnatural, like those awful protein powders that try to pass themselves off as “vanilla” flavored. Maybe if they were dipped in chocolate they would be more palatable… But honestly, what wouldn’t?

Not exactly the culinary epiphany I had hoped for after hearing so many other rave reviews, but still I soldiered on. It’s a good thing that I hadn’t given up after this lack-luster biscuit, because things started looking up from here.

More crumbly than any other cookie I would sample in this whole bunch, the Peanut Butter Shortbread looked like someone had taken a hammer to them! It may be partially the fault of rough shipping, but the pieces pictured were the only full cookies in the box. No matter, I don’t take issue with it because that means you can pretend that you’re eating twice as many!

Sporting a yellow-ish hue, this shortbread exuded a nice nutty aroma appropriate for its designated title. The same textural issues were still present, but it was easier to ignore as these had much more flavor to distract the palate with. I found that they were actually quite pleasant – Sweet and salty, It had the best of both sides of the snack food spectrum. In fact, as I munched thoughtfully, I found that it really grows on you, and it was hard to take just one cookie at a time. The quality that I had expected finally manifested itself in these, because if you look very hard, you can see tiny pieces of the actual peanuts that contribute such great flavor and even a nice crunch every now and then.

Best intact of all were the Lemon Shortbread, shedding fewer crumbs but still a bit powdery around the outside. Looking similar to the vanilla, it’s no surprise that once again, that off-putting mouth-feel was still present, but this time it was accompanied by an almost buttery taste and feel. Paired with a bright citrus tang and only a vague sweetness, I truly enjoyed these alongside a nice cup of green tea. Perhaps not something I would seek out again if given the choice of anything made by Sun Flour Baking Company, but certainly not something I would turn down if it were offered to me.

After the initial disappointment, things seemed to be looking up. Maybe shortbread just isn’t my thing to begin with, so perhaps a different palate would enjoy these more anyways. Moving on to the softer varieties, I could scarcely imagine what might await my ready taste buds.

Upon opening the box of Brownie Babies, I was slightly taken aback by how small each cookie was! No larger than a silver dollar, they certainly fit the title of “babies,” not to mention the almost laughably microscopic fragments of walnuts visible on the surface. No matter, their chocolaty scent quickly wafted through the air and reassured me that size was no indication of quality here here.

Soft, dense, and chewy, the mouth-feel is ideal for any brownie. Only moderately sweet, I felt that the amount of sugar balanced out perfectly with the cocoa so that neither were overwhelming, but instead played together harmoniously inside my mouth. Suitable for a wide range of tastes, these aren’t so decadent that you can barely finish two bites on your own, but they are also still chocolaty enough to satisfy even a real chocolate lover. It turns out that those tiny pieces of walnut really are appropriate for the size of the cookie, too – Any larger and they would dominate the dough, but instead they provide a lovely crunch every now and then.

One of America’s favorite cookies and perhaps the single type most stereotypically “American,” it’s no surprise that the Chocolate Chip Cookie makes yet another appearance in the market. Dotted with dark chocolate chips, the cream-colored dough looks just like any of the other interpretations of this classic treat. Easily yielding to the teeth, it definitely fit into my preferred style – Some like theirs crisp, others cakey, but this would fall into the chewy category. As the dough alone is usually my favorite part of chocolate chip cookies, I began by sampling a chunk without any chips. If anything, I found that it was perhaps lacking a little in the flavor department… It had no distinct flavor in particular, and at times I could have sworn there was some sort of medicinal after taste… But eaten with the chocolate pieces as it was intended, these drawbacks were completely unnoticeable. The healthy sprinkling of chocolate was just the right amount to make it a very tasty snack overall.

Last but not least, I tore into my package of Cinnamon Cookies, expecting nothing more unique than your standard snicker-doodle. What I placed on my tongue, however, couldn’t have been further from my assumption – These weren’t just sugar and a little spice, these were actually spicy! Intensely cinnamon like a red-hot candy, these ended up being my favorite of all six varieties. Quite aromatic as soon as they were freed from their cellophane cell, I had to be careful as I removed my prey, or else the excess coating of sugar and cinnamon would end up all over the floor. Messy as they were, this exterior dusting added a lovely extra crunch, bumping up the standard chewy and delicious dough to an even higher level. Such intense heat from the spice might get to you after a few cookies though, so I must warn you to keep a tall glass of soymilk on hand when eating these! Unabashed cinnamon addict that I am, these may in fact be too hot for those who aren’t keen on this seasoning, but I highly suggest you give them a try anyway. Once you start eating these, it’s hard to stop!

On the whole, I would have to say that Sun Flour Baking Company really knows what they’re doing when they try to make favorite childhood treats into gluten-free fare. Sure, it might seem weird to eat a cookie made primarily of pinto bean flour, but don’t let that turn you away from something that is this delicious. Change is difficult, as anyone adjusting to a gluten-free diet might tell you, but it isn’t difficult to occasionally step out of your comfort zone and try new things. It’s really a small risk for those not limited by any allergies to take, and who knows, you might just find more sweet treasures like these.

[Written for Go Dairy Free]

Few if any flavors on earth have quite such a die-hard following as chocolate. It has a long and speckled history, being deemed first delicacy, then a source of evil, gaining favor again and becoming aphrodisiac, and finally being linked to heart-health in this day and age. In our own personal histories, I would bet that this indulgence comes up quite frequently as well, in numerous forms such as cakes, cookies, or just a solid bar of it itself. While it’s practically obligatory for me to wax poetic about my own unwavering love for the “food of the gods” at this point, I must confess that chocolate had never been something that I really craved. Sure, it certainly wasn’t a bad addition to desserts in general, and I was always forthcoming with new cocoa-based recipes for those insatiable demands from my loved ones, but I could almost guarantee that even as a child, you would never find me reaching for the chocolate bars stashed neatly away on the top shelf. For some reason, I just never fully understood the draw, the passion that some people had for what I considered to be nothing more than a chunk of ground beans and sugar. ...Until now.

Little did I know that my ambivalence towards the stuff had more to do with the chocolate itself than my own taste buds. After a few years of trying new foods and becoming accustomed to my developing preferences, I simply wrote it off as some other sweet item, no different than any other flavor out there. It turns out that all that time, and even as a vegan now, I had been under the influence of… cheap chocolate. The horror! Pinching pennies and conserving my food budget for other kitchen staples, chocolate had always gotten the short straw, and in the case of this highly esteemed bean, you really do get what you pay for. With unnecessary additives for shelf-stability and mass production, what found its way into my pantry had about the culinary value of Spam.

How did this revolutionary concept ever occur to me with my head buried deep within my “mockolate,” you may ask? Well, unbelievably lucky as I am, I recently had the great fortune to have some real chocolate fall into my lap – And I’ve continued falling with it ever since. Lake Champlain Chocolates, made in Vermont from only fresh, natural ingredients simply look like bona fide jewels compared to what I’m accustomed to. Although many of their offerings are not vegan, they do have an impressive selection of dark chocolates without any dairy, including some tempting hot chocolate mixes among other various products. Usually being rather limited even in my selection of cheap chocolates at the grocery store, I was thrilled to stumble upon a whole package of all-vegan chocolate squares in their repertoire.

Totaling 24 seductive squares making up 6.7 ounces of solid, unadulterated cocoa bliss, the mere sight of the Select Origin Chocolates box is enough to make even the most indiscriminate chocoholics and voracious omnivores sigh with desire. Almost everyone will agree that better quality chocolates don’t need the addition of extra sweeteners or milk to enhance their natural flavors, and Lake Champlain Chocolates will confirm this notion once and for all. If you still consider anything this indulgent to be junk food, just consider the health claims when it comes to pure dark chocolate – With all the natural flavonoids and anti-oxidants, there shouldn’t even be any guilt attached to this purchase!

Representing various geographic areas in which cacao is grown, this box claims that different beans contain a wide range of unique characteristics which become detectable after fermentation. Proving such a theory might be difficult with for many name-brand mockolates out there today, sourcing ingredients that are of questionable origin themselves, but if anyone could ever do it, Lake Champlain would be the ones to put it to the test. Included in this mouth-watering assortment are beans grown in Africa, Grenada, Sao Thome, and Tanzania, in varying percentages of cocoa content.

I must preface by saying that as a recent convert to the way of the cacao bean, I have no expertise in evaluating this most beloved prize. Like an ignorant beginner in wine-tasting, the words “woody,” “dry,” or “thin” make no connection in my mind to any sort of food-related memory. That being said, I can tell you what I enjoy and why I think it’s good, which is really what counts when it comes down to choosing your after dinner treat, isn’t it?

That being said, the moment this new, potent incarnation of everyone’s favorite aphrodisiac hit my tongue, I knew there was no turning back. Every glossy square was composed of the smoothest, most velvety substance I’ve ever experienced putting in my mouth – So obscenely silky that I hadn’t before even considered it to be a natural texture in terms of food. The magic came in the first bite, snapping a corner clean off with one swift cleave of the teeth and an audible ‘pop!’ that rang through the air like a bell. Slowly melting, allowing one to savor every last drop of flavor, it was nothing like any chocolate I had ever known.

Starting at the lightest end of the scale for cocoa content, the 54% African Blend was first on my hit list. Deliciously sweet and simple, it reminded me of some of my best experiences in childhood with chocolate chips and bars. The creamy texture had me hooked, although the overall flavor was nothing I found particularly spectacular that would make it stand out in comparison to other chocolates on the market. Moving up to the 60 % cocoa from Grenada, I found that this percentage had only a mild increase in flavor intensity, making for a slightly less sweet but still very mellow and pleasant flavor. Since this was only a 6% discrepancy, I hadn’t expected them to have jarringly diverse tastes overall, but I was so far only moderately impressed.

When I got to the Sao Thome at 70% however, all five senses went wild. The aroma, the feel, the smell, everything told me that this would be a pleasurable experience. Instantly I discovered it had a markedly unique tone, coming off as being deeper, richer, and somehow infinitely smoother. The simple sweetness present in the earlier squares had dissipated, now replaced by a more mature and sophisticated bite. Bowled over by this sensation, it was incredible how such a tiny amount of chocolate could focus my whole system on the experience of consuming such a luscious commodity. I swear that just a crumb could have coated my entire tongue like the softest and most comfortable blanket I had every taken shelter beneath. If I could only have one type of chocolate for the rest of my life, it would be this kind that I would demand, without question. I exaggerate not; While I’ve encouraged my mom to share much of this treasure with me, if one of those from Sao Thome turns up missing, there will be hell to pay.

Finally, reaching the uppermost level of cocoa content at 75% with the square from Tanzania, perhaps my taste buds had just reached their climax and tired out, but this one didn’t strike me quite as much. Still fantastic and intense, all the sweetness had been replaced by pure chocolate essence. At times the faint bitterness would remind me of a nice, strong cup of black coffee, which I thoroughly enjoyed. This one was very strong and not something that the children would probably take a liking to, but I found it to be a luxurious extravagance quite befitting of an after dinner nibble. Certainly not something I would turn down if offered, unlike my early response to any sort of chocolate up for grabs.

Whether you buy into the idea of potential health benefits, nuances in flavors depending on origin, natural ingredients, or anything else that this package offers up, there are few sweets more satisfying to the soul than chocolate. Now that I’ve learned the error of my ways, it will be difficult to sate my appetite for such high-end vegan chocolate, but truly, the sacrifice will be worth it; Was it not Shakespeare who said “T’was better to have loved and lost than never to have loved at all?”

In addition to their year-round selection of truffles, chocolate bars, and chocolate covered-almonds, they have holidays covered at Lake Champlain Chocolates as well; Can you say “solid dark chocolate Easter bunnies?”

I suppose that this may be the one time that it’s perfectly vegan to eat rabbit! Just try to restrain yourself and divide this sweet fellow up into multiple portions for your own sake – After only scratching the surfacing on this 9.7 ounce cocoa bunny, I think I could be on the verge of a cocoa-induced coma right about now… But even so, I think I finally understand what makes quality chocolate worth all of the obsession, and even possible chocolate comas.

[Written for Go Dairy Free]