Artichokes, black and green olives, sun-dried tomatoes, lots of fresh garlic and ginger simmered with nothing better than San Marzano tomatoes! Fat-free, except for a negligible amount found naturally in the olives.
Already made to order this special eggplant appetizer takes a creamy leap into never-never land to land on top of the heap! Mix with Tofutti gluten-free, dairy free cream cheese, and serve with gluten-free Blue Diamond Nut-Thins! Off the planet delicious!! A perfect spread with a perfect cracker. Add a few toppers and the celebration has already begun! Happy New Year to the world!
I’m not big on health bars, but Steve and Lilly Belle are. Steve, because they’re healthy and convenient, Lilly because she just likes them.
Steve started out with the plain Clif bars that were sold at Walgreen’s. When on sale they were a dollar. He ate more than a few cases of those before he was introduced to the BUILDER’S PROTEIN bar (alluding to bodybuilders), and even I could like that, to a degree. They’re seedy, and gumming them isn’t fun, but like everything else in my world I find a way around it, CHOCOLATE MINT being my favorite. Then they came out with a peanut butter filled variety, which helped soften the chew, which I liked, and Steve decided on as his favorite.
We have to hide them from Lilly, but she always manages to find where they’re holed up and lets us know that she knows. In fact, she won’t budge from the spot until she is satisfied that we know what she wants and that she gets assurances that we’ll deliver – NOW. She can get pretty loud and persistent. Doesn’t take no or later for an answer. The louder she gets, the louder I get, the louder she gets. She doesn’t back down. That’s my Lilly Belle, just like her mama.
Save your pickle juice! Then make this delectable runny yolky textured dressing for salads and vegetables of all types! There’s only 3.5 grams of fat in the entire amount! For home or restaurant. Everybody has leftover pickle juice. This is how you use it. YES.
When Steve brings home specialty chocolate bars, I rarely refuse at most half a bar. We both love ginger flavor in just about anything.
The crystallized texture was there, and a little reminiscent of the crystals one feels on the mouth when eating grana padano cheese, but the ginger flavor was absolutely missing.
That leads me to believe that the bar was old. A lot of these gourmet/specialty-type food products don’t sell quickly, and who checks dates or would even know the codes that different manufacturers use to let one know a product is outdated?
In fact, it appears that the purpose might be to deceive the buyer as to when it becomes outdated. Otherwise, why not put it clear as day, where people can see, read and understand it? Not too difficult, unless the purpose is as I said to deceive.
Store clerks never check dates. It’s up to the customer to point it out. But if the customer can’t figure it out or find it, then what?
Although the candy bar was good, I feel cheated. These aren’t cheap.
I saved the wrapper. Upon further inspection of all the data on the wrapper I found something that said APP until looking further and it said APR. Now I’m thinking April, then 201 PULL DATE. 201? Must not be a pull date, until looking closer and I found 9 in the border of another color (green) on the packaging. 2019.
Well now, there really is something wrong with that candy bar beyond its misidentified as old by its lack of ginger flavor. It’s well within the pull date, so should have tasted like ginger. Hot and spicy is how they described the ginger, which as I indicated was missing.
I don’t want to be eating candy anyway. I already spent way too much time on this.
There is a problem, however, industry-wide with specialty items, notably vegan items that stores keep beyond their pull dates, thinking if it’s vegan it must not be perishable, because it doesn’t contain any animal products. This of course isn’t true. So store managers need to be educated and the distributors need to do the educating, or the companies that sell the products need to do it. I’m not expecting any action on this, since to sell a product one doesn’t want to start talking pull dates and spoilage.
I won’t buy this product again. I don’t know how ginger gets old, since I have powdered ginger in my pantry at least two years old and it’s still strong-flavored.
In the photo, up close, the pull date becomes more obvious.
When Steve brought a case of SEASNAX home I doubted that we would finish the case. Well, we have two left after what I had today. The chipotle flavor is my favorite, though I didn’t reject any of them. They’re ultra thin – thinner than spring roll skins and of course crispy. The chew: It’s crispy at first, not crumbly, although it breaks in large pieces. Eventually the crispy chew turns to a semi-wad, a little gelatinous, then chews a little like a steamed clam minus the stomach.
Finally a creamer we can use for savory dishes in addition to desserts.
The ORIGINAL style textures like thick whipped cream when chilled.
The LITE version textures like thick cream when chilled.
I enjoyed working with this product, especially since FARM RICH non-dairy creamer once used for soups and sauces was taken off the market.
The containers however are quite small, probably enough for one recipe. Quart size would be more economical and the home chef wouldn’t have to run to a specialty market every time they wanted to use this culinary cream.
Here are a few recipes I developed using this product:
No double dipping worries when serving more than yourself and significant other. I like that. I like the chips too. Thin, but not so thin that the chips break when dipping into a guacamole. Mild flavored I also like.
Remember when every now and then in a bag of potato chips you’d come across a burned one, and everybody enjoyed the taste? Well, the same thing happened with a tortilla chip I came across. At first I thought it was a potato chip mixed in the tortilla chip bag, because it was shaped like one. Not so, it was definitely a tortilla chip and tasted well, like I don’t ever want another burned tortilla chip. So here’s warning you in advance, the properly cooked ones are great, the occasional burned one is not.
Okay, it’s new, it’s different from their other deli slices that have a denser more cohesive texture.
Separating the slices is one of a few obstacles. If you’re in a hurry and want to make a sandwich, you can’t put your thumb under the slice to separate it from the pack. You need a sharp knife and have to gently place it under the edge of the slice and slowly wiggle it like you would do if removing a fragile cookie from a baking sheet. It’s not worth the effort.
The texture is similar to liverwurst or Braunschweiger, creamy but dry, still the creamy carries it. The flavor is sorely lacking.
I would make this a liverwurst type product; make it thicker, more flavorful and a little creamier. You have the components here, you just need to rework them.
More mustard, sage, garlic, black pepper, rosemary, and instead of kale and red pepper, use eggplant. Or use all of the above and add the eggplant – skin and all.
I wasted 2 slices by ripping them, you will do the same. Maybe wet a sharp knife under hot water first, or maybe the manufacturer should place a square of deli paper between each slice. I won’t buy either one again till improvements are made.
Still, I made a sandwich and enjoyed it. The Tofutti mozzarella singles stole the sandwich and Tofutti cheese is bland, so that tells you something.
The nutritional stats are good. You’ve got something good going here. It needs some work. Thank you for that effort.
Well, well, well, who would think a plant could be transformed into a replica of a ham roast? Not me years ago. Times have changed and lucky for us all, especially those whose hides are stolen to satisfy the cannibalistic palates of humans! Yea! Congratulations to the fine folks over at Tofurkey for this wild success!
“The first Cara Cara orange was found growing on a Washington navel orange tree in 1976 at Hacienda Cara Cara in Venezuela, hence its given name. It was introduced to the United States in the early 1980s and now grows in California, Florida and Texas.”
Steve brought these oranges home from a market that has unusual fruits and veggies. Oranges are his favorite fruit having grown up in Florida. This particular orange though stands out from the rest of the orange pack.
Super sweet, super juicy, with flavors not familiar to your typical orange. Even the blood orange falls behind in every category. At a dollar a piece he thought it was well worth the extra money to enjoy something so good and unique yet familiar. I agree with all of it. I savored every quality contained in this special orange.
Steve likes to use ingredients I call dodads – gourmet type items he finds at the market – stuff that’s fun to buy, unique stuff like garlic in a tube, herb paste in a tube etc. I’ll tell ya, he had an uncanny sense of what goes with what, since this sauce, more like a rich broth with solids, turned my head for sure! I ran to get my pad and pen to write down the ingredients while still fresh in his mind – this is it, one of the finest broth-type sauces I’ve ever tasted!
Tired of the same old macaroni salad? Want to perk it up? Well, you came to the right person. Contains no animal products and who would know? Using products developed by Delight Soy and Hellman’s Mayonnaise who care about your animal-free experience we swung for the fences and went clear over the top into the next county! Take a look and see what you think!
We couldn’t make this salad with chicken-like plant meat and egg-like dressing alone, so a tip of the hat to all the manufacturers and farmers who contributed to the success of this dish!
Okay, so what’s this now? The AFC POACHED EGG SAUCE! Okay it doesn’t look exactly like a poached egg that you put on toast. YET, cut up a chicken poached egg and mix it on itself, and preTTy close. The flavors and textures are there. It’s the best yet. Plus, no sulfur. I’m going with it. S-O-A-R-ing with it! Wow. Thank you God!
Coated in Sweet Smoky Mustard Sauce and baked till crispy. Garnished with fresh cilantro and served with additional dipping sauce spiked with Balsamic vinegar and a mild sesame seed oil! The texture, flavor and overall mouth-feel is impressive! I would order these out if I had my choice of dipping sauces! I look forward to try more – they’re in the freezer now!! the cilantro is a nice touch!