WildWood Barbecue Tofu Toppers


Wildwood Tofu cubes cooked in sesame oil, Balsamic vinegar, brown sugar, garlic, lemon and smoke till liquid evaporates and seasonings coat the cubes evenly. No tomato in this barbecue. Next time. Mild flavors just right for soup or salad toppers or rolled in a sandwich wrap! Or how about a snack?

I was lucky to get a photo, since I kept sampling while they cooked in the skillet! Yes, I could have eaten them all!

Makes about 8 topper servings

Bob's Red Mill Jif OUR FAMILY Rich's Non Dairy Roland Foods

Pineapple Pecan Peanut Butter Scottish Oatmeal


This is some kinda’ Scottish Pie. Okay, serve it right out of the pan, hot with a dollop of full fat coconut milk solids salt and peppered. Yes, salt and pepper on this meaty, chewy, porky type oatmeal. The Scots are rolling on the floor and rising from their graves. Sharon did it! I’ll be trying some vegan whipped cream on this Scottish breakfast delight quite soon! Serve hot or cold, depending on the weather and your appetite!

Makes 8-1/2 cups


Lilly Belle Politicking For Her Clif Bars

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.






I’ve been meaning to try these puffs, when lo and behold they’re staring me right in the face at Starbuck’s coffee shop just after I had a discussion with the barista about when they’d be getting vegan products in. Guess she didn’t know she had these either, or maybe she thought I was talking strictly about sandwiches and sweets.

It didn’t matter.

I was shocked and delighted when I saw the very product I had posted on Facebook as my next vegan product to try. So the HIPPEAS came to me. Nice!

For years nobody used white cheddar as a cheese flavor – even dairy white cheddar went out of style. Sounded too racist or something. It’s like white American cheese, it was the best American cheese (when I was still eating dairy cheese), but you couldn’t say it, and practically nobody uses it in their restaurants. American cheese is yellow/orange. Period.

Half my family comes from Vermont, so I’m familiar with Vermont flavors.

Puffs are puffs. Vegan puffs are like animal-based puffs. Only Better. More texture without losing its puff appeal.

The white cheddar tasted remarkably like dairy white cheddar flavor – actually more dairy-like than the real dairy cheese flavor. Those old style orange cheese puffs never did taste like real cheese to me way back when I ate them every now and then – at somebody else’s house.

I don’t believe I ever did buy them for myself. I would buy these HIPPEAS ORGANIC CHICKPEA PUFFS for myself.

Since they don’t yet make them in larger bags, other than snack size, I’d have to buy a case for entertaining guests. Maybe it’s better that way. Everybody gets their own small bag.

Nice job HIPPEAS. Will look forward to trying the other flavors. Maple Glaze and Happening’ Hickory are up next.


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Also visit their website for more flavors and intel:

Net News

Organic Farmland: A Short-Term Buy in a Long-Term Trend 

Forget your local farmers market. Organic food is now a big business. And that’s making organic farmland an even bigger opportunity for investors.

America’s growing obsession with organic foods is one of the richest trends in the country. There’s immense investment opportunity – much of it in places most folks would never look.

Organics have grown from a mom-and-pop niche at the local farm market to a billion-dollar cash grab for the “big food” industry.

Most folks don’t know it – because the industrial food giants don’t want you to – but many of the most popular organic brands are now owned by large, multinational conglomerates.

Contrary to the idealistic image in the heads of many shoppers, these homegrown brands are no longer owned by the independent mom working out of her garage. Far from it.

Organics are big business.

As the trend has grown, the big food companies have opened their checkbooks. Nearly every popular organics brand is owned by, dare I say it, an unpopular food giant.

Take a brand as innocent sounding as The Organic Cow of Vermont.

It started small, but eventually was bought by Horizon Organic… which was bought by White Wave (which spun off of Dean Foods)… which was recently bought by the French dairy giant Danone…

Read ON: Organic Farmland: A Short-Term Buy in a Long-Term Trend – Investment U

CNAP COMMENT: You can forget about investing in the organic cow. It is already dead. Going nowhere. They fooled ya. Wanted the world to think all they had to do was stop the antibiotics and feed the cows real food and sing to them as they cut their throats and all would be well in the slaughterhouses again. Okay, call it a field of slaughter if it makes you feel all comfy inside as their blood drips from your own pores.

Nothing can change what it is until it stops. So the sooner you stop investing, the less money you’ll lose long term.

The future is all about plants, not animals. You can take that to Wall Street.