This is the first time making or tasting red rice. Although they state that the rice can be used in any dish calling for rice, I discovered another use unrelated to rice – as a hamburg substitute in chili. Looks like hamburg, textured closely like cooked hamburg, so I’m going to give it a try to see what happens. Results to come in another post!
Not your ordinary salsa! I like this so much that I eat it plain as a snack. Also can be used in a sandwich or as a salad served on a lettuce leaf. Multipurpose is what I like and I love this chewy texture, multi flavor, varied color, high protein content – everything good salsa! And so will you!
Steve and I tried this BEYOND MEAT BURGER a few days ago at EARTH BISTRO in Cleveland, Ohio. Although I’m not a fan of the thick burger, preferring them thin, this textured and flavored like a real animal burger – cow burger. The degree of doneness tasted like it looked, done medium.
It was charred slightly so one might think it came off a grill. Satisfied like a burger, maybe two burgers. It was a large meal for me. I couldn’t eat the fries.
The texture of the animal burger is what most people can’t replicate. BEYOND MEAT accomplished that goal. Impressive BEYOND IMPRESSIVE!
EARTH BISTRO provided a vegan bun, vegan bacon, vegan cheese and vegan condiments. Not all who serve a vegan burger do that. Tip of the hat to BEYOND MEAT and to EARTH BISTRO!
If this is how rocks taste, then I’m all in. Actually, it’s the best water, bottled or not, that I’ve ever tasted. It is smooth as they say. Not so smooth however is their woman bashing mentality when describing that this water has never been touched by man, as if everybody human in the world gets that they really are men, and that the other half of the human population doesn’t deserve mention or inclusion here.
Just because the water is old doesn’t mean the company needs to stay in step and continue the forever prejudice against women by making them a part of man, rather than independent of men.
How about just going with what is accurate? Untouched by Humans or Humankind.
Such a beautiful water destroyed by prejudice. Why do it?
I guess I shouldn’t be surprised. South Pacific Island people are not exactly known for their progressive stances when it comes to human rights other than the rights of men. It’s time to wake up to the real world. One half of the human population can’t hold the other half under their thumbs forever.
A creamy Asian-Style Pineapple Mousse frosted with an Asian cream. Sprinkled with black and white sesame seeds and sliced scallion rings. Served with sesame crackers. If you want to impress your Asian guests, this will do it! Lots of Asians are lactose intolerant, but they still like creamy. Again, this will impress!
You can’t really taste the tomato or the beans or the pumpkin or the sesame seeds – not distinctly. Even the texture throws you off for a bean sauce. Nobody will connect this sauce to beans – unless they are a bean aficionado. No one ingredient commandeers the recipe. Brilliant strategy!
Steve’s doctor said to eat oatmeal. Steve brings this beer home and says, ‘do you think this qualifies as a cholesterol-reducer?’ I said, ‘why not, everything else does.’
Love this beer and also love that it is registered vegan.
Brewed with well water (the original well at the Old Brewery, sunk in 1758, is still in use, with the hard well water being drawn from 85 feet underground); fermented in ‘stone Yorkshire squares’ to create an almost opaque, wonderfully silky and smooth textured ale with a complex medium dry palate and bittersweet finish.
My friend CiCi knows I like moon cake, so dropped some by the other night when Steve was in hospital and she was delivering food to the complex. So good. Not too sweet, which is how I like desserts now.
I don’t know why more burger and sandwich joints, especially the smaller ones, don’t use pretzel buns for their burgers. I get mine from a food service store and they contain no animal products. Although they do cost a little more than the cheaper variety that most burger and sandwich joints use, the difference in taste, texture and appearance, that makes a customer remember the sandwich is worth the extra cost – and most people wouldn’t mind paying a few cents more for something they can look forward to having.
The shelf life of this pretzel bun is longer than the cheaper buns and the appearance stays looking good a lot longer than the cheaper counterpart, that gets mushed up with the handling of the package by the line cooks.
But I get it. Whether big or small, owners and managers want to squeeze that penny so hard, the copper pops. It doesn’t matter to them, that for a few cents more they could make more money, draw more people in, and get people talking about the sandwich. They are so programmed to cut costs at any cost, that the ‘maybe’ part of making more money and drawing in more customers gets lost in the translation.
It’s too bad that owners and operators don’t focus more on what the customer likes, rather than on what they make them like at the cost they’re willing to make it for.
Most spreadable cashew cheeses have pretty much the same consistency, though flavors and other textures may vary. One drawback that I’ve noticed is their incompatibility with wheat crackers. Spread it on a wheat cracker, take a bite, chew and notice what happens. By itself, the cheese tastes and textures great. Put it on a wheat cracker (and most crackers are wheat based) and something weird happens.
The texture of the cheese and cracker together becomes one new unified, indistinct from each other, texture. It’s like an immediate marriage that doesn’t work out well, since both items become something new, losing their individuality. The chewed texture of the cracker and the chewed texture of the cashew cheese is too similar – when chewed together.
I have since solved that problem by using a rice cracker. No wheat with cashew cheese. It just doesn’t work. Not yet. Maybe as companies improve on their product, this factor will be addressed and the problem eliminated. Not everyone likes rice crackers.
I’ve never been a big fruit eater with cheese. Maybe a chilled cooked fruit, but not raw. Especially not with cashew cheese. Everybody recommends it, just like they do with dairy cheese, but I don’t. Olives, pickles, roasted peppers, mustard are good accompaniments.
Although this cheese is named brie, don’t expect it to act like a dairy brie. Nice though. Creamy, flavorful, not ashamed to bring this to any table – just not with wheat crackers or raw fruit. Since it’s named sun dried tomato, then a sun dried tomato relish on top would probably enhance the entire experience. I used a dill pickle slab with a country style dijon mustard on a plain rice cracker.
Go back to the drawing board. Why is it that when somebody gets into the dairy replacement manufacturing business, they have to do it all? Do you really think that cheese makers or milk sellers around the globe take that kitchen sink approach to products they intend to sell? No. They don’t. How many dairies out of all the dairies in the world make yogurt? Not many. So why do people who haven’t even gotten the vegan cheese part right yet, think they can move onto yogurt?
Too many companies are putting out product that hasn’t been fully developed, just so they can make a few sales while they finish engineering the one that’s out there. Not a good idea. Not good for business and not good for the integrity of the product.
There are other factors involved in the integrity of a product besides whether an animal was used to produce it. It’s a competitive marketplace and you need more than ‘does not contain animal products’ on the label to survive.
Nancy’s in the dairy business. That company isn’t committed to animal-free and they have no experience with soy, judging by the product they put out. They just want a piece of the vegan market, like many animal-abusing companies do. It’s all about how much money they can make and how quickly they can make it. Not this time Nancy. Not with that product. You failed miserably.
Everybody raves about Kite Hill. At least online. But then, I’m accustomed to some vegans who simply want to support a product because it’s vegan, so they’ll say they love it. What they really mean is they love that you’re trying to do something really good, but realize in their minds and via their taste buds that you aren’t there yet. ‘When is the real product, you know the end result of this experiment, going to be ready for public consumption? Let me know, I’d love to try it’, is what they’re really thinking. Don’t assume that because you have fans, that they love your product. They want to keep you afloat till you produce something much better. Don’t disappoint them.
Daiya. You have enough work to do with your other cheeses – you really do. I’m not blaming you for wanting a piece of everybody’s pie, but this yogurt does not come close to satisfactory, unless you include those people starving around the world who would cut off their arm for a case to feed their family. Greek does not simply mean thick. It failed across the board on everything that counts.
I would not buy any of these dairy-free yogurts again. Maybe in a year or two if I’m feeling adventurous, since I do know that most companies change their formulas often – sometimes so often that they miss the one time that they hit their mark. Improve on the cheeses okay?
Now that I’ve experienced them I’m always going to have them in my pantry, that is, as long as I can afford these high priced salts.
The two I’m talking about here are pink Himalayan salt and Celtic salt. I don’t really have a favorite, but I definitely use more of the pink, probably because the granulation is more similar to the table and sea salts I’m most familiar with. The Celtic salt has a powdery granulation that is nice but different.
I purchased Sherpa Pink Himalayan salt online – in both granulated and rock form. Sherpa refers to a member of a Himalayan people living on the borders of Nepal and Tibet. Both pink salt products are Kosher, but that didn’t determine why I bought them.
Celtic salt is actually a French sea salt from the Bay of Biscay, Brittany Isles.
Vegetarian Italian Grain Meat Sausage by Field Roast teamed with Guy Fieri Bourbon Brown Sugar barbecue sauce with excellent results! Served on a toasted sub roll with yellow mustard, ripe tomatoes and Follow Your Heart Vegan Bleu Cheese Salad Dressing.
This is a ‘how to get your husband out of bed on the Fourth of July after he worked all night’ sandwich!
A perfect soy chicken mixed with celery, onion, carrot and walnuts. Seasoned with sage and coriander. Mixed with fresh cilantro and JUST MAYO. Makes a delightful vegan chicken salad for salad boats or sandwich or on an open-face French baguette appetizer topped with a dill cornichon pickle slice and a spot of mustard! Beautifully executed!
Yep, you guessed it – contains no animal products. Guess the liquor industry finally got wind of the truth about vegans, they like to drink!
Ever see those perfume ads in swanky magazines where you pull back the fold and you can smell the scent of the fragrance being advertised?
Well, leave it to Captain Morgan to push all the appropriate buttons. The bottle itself, the wrap on it, smells like coconut. Brilliant marketing strategy. A conversation piece.
This contains rum teamed with coconut milk and spices. It’s thin, a little skim-milkish in viscosity, while remaining potent and refreshing. Maybe the thicker cream drinks are going to be replaced by the lighter varieties. I know that in the plant milks, Silk brand, for example, shoots to keep their veg and nut milks thick, but I’m not sure that’s going to be the trend in the near future. We’ll see. I like the thin.
I said to the bartender, ‘make me a white Russian out of this’. She did, and it did not disappoint. It’s been decades since I’ve enjoyed a white Russian, because I no longer drink cream.
Well, it finally got to Cleveland, courtesy of a bartender friend who likes to try vegan stuff and pushed for it.
Dairy-based Baileys has cream and egg in it, so of course the original is going to be thicker and richer tasting than the almond milk version of Baileys.
Still, it’s no slouch in the liqueur department. It’s thinner, but potent and fine tasting. They recommend it be served over ice, but I prefer it straight up dusted with a little nutmeg. Ice would only thin it more in my view.
Baileys stepped up to the ‘no more dairy cream’ phenomenon, so if you want to keep this new and improved just for your good health version of Baileys, go out and order some at your favorite bar or restaurant.
I recommend it because it’s good, and because I didn’t like the egg in the original Baileys.
It’s an easy drinker it is, so go slower than I did. Experiment with your own fancy drinks and share them on social media.
When Steve brought these cookies home I have to say that I was shocked that the maple cremes were in fact vegan. The ginger snaps I assumed were and of course they were. But the maple cremes? Wow, now this is nice I thought.
And I was not disappointed. Although the ginger snaps were like most others – better than some, not as good as one particular brand , but then that’s that particular brand’s specialty.
It’s the maple creme that I was most impressed with. Although my mother home-made most of her cookies, every now and then on pay-day, she’d buy a big package of vanilla and chocolate creams. I had no idea that this style could or was being made vegan.
Needless to say, it didn’t take us long to finish off the box. The maple flavor and design of the maple leaf is what sent this simple cookie into the stratosphere. Me being from New England of course made it somehow nostalgic. I liked that part too.
Thank you to Earth Fare for carrying these great cookies. But also a big thank you to whomever actually makes them. You all did a splendid job!
The Girl Scouts of America (and the world) should pick up the maple cremes. And add them to their line of vegan cookies. Yes, definitely.
I was a Brownie and a Girl Scout. I sold cookies. I could sell this maple creme easy peasy.
You can say it tastes like any animal you like. It’s still plant meat, and that’s the way hundreds of millions of people all over the globe prefer their meat – from a plant! Enjoy the brilliance of plants that provide what they were intended to provide – nourishment and pleasure!