Okay, yes…your eyes do not deceive you. That does say carrot hot dogs. As in…carrots…that are made to taste and have the texture of hot dogs.
I know what you’re thinking, because I thought it too. You’re telling yourself that there is no way that this is humanly possible. But…I beg to differ. Only because I have since made this meal myself.
My roommate loves a good hot dog. When we go to our professional soccer team matches, that’s her dinner at the ballpark. A hot dog. She can’t get enough of them. And, back when I still ate meat, it was a simple and inexpensive meal (although we shelled out for the Hebrew National brand) to make for the two of us. I moved on to Tofu Pups when I went vegetarian…but had a serious lack in hot dog-like foods since I went gluten free.
Until now!
This recipe was originally posted by the Clean Eating Veggie Girl, which I then adjusted to fit my dietary restrictions. I am still in shock that this actually worked.
Recipe: Gluten Free Vegan Carrot Hot Dogs
Gluten Free Vegan Carrot Hot Dogs
Servings: 2 Time: Prep 24 hours; Cook 20 minutes
Ingredients:
2 large carrots, peeled, with the ends cut off (I cut mine to the size of the hot dog bun)
1/4 cup Bragg’s Liquid Aminos (I used San-J Reduced Sodium Tamari)
1/4 cup water
1 tablespoon seasoned rice vinegar
1 tablespoon sesame oil
1/2 tablespoon apple cider vinegar
dash liquid smoke
1 clove garlic, minced
1/4 teaspoon dried ginger
1/4 teaspoon black pepper
1/8 teaspoon granulated onion powder
olive oil cooking spray (I used coconut oil cooking spray)
2 gluten free hot dog buns (I used Udi’s Gluten Free)
desired hot dog toppings
Directions:
Boil carrots for approximately 6 to 8 minutes, or until fork tender but not mushy. After removing the carrots from the boiling water, run them under cold water to stop the cooking process.
While the carrots are cooking, whisk together the Tamari (or Liquid Aminos if that is what you are using), water, vinegars, sesame oil, liquid smoke, garlic, and seasonings.
Combine the carrots and the marinade in a zipper gallon-size bag, or in an air-tight container. Shake gently until the carrots are coated with the marinade. Place the carrots in the refrigerator for at least 24 hours.
To cook the carrots, spray a medium skillet with olive oil cooking spray. Turn the heat to medium and place the carrots and about 1/2 cup of the marinade into the skillet. Heat the carrots for approximately 8 to 10 minutes, or until warm. The carrots get a nice crispy and seasoned coating on them from the marinade. This also helps give the “hot dogs” a more brown/tan color than their original orange color.
Serve your carrot “hot dogs” in a bun and top them with your favorite hot dog toppings.
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Really surprised that this worked. The taste is fantastic, thanks to that liquid smoke and the time the carrots spend marinading. The texture is perfect. It isn’t crunchy it all, but it’s not mushy. Trust me…it’s perfect. I served mine up with red onion, ketchup and mustard, but you can top these amazing carrot hot dogs off with any of your favorite things. Or, make them into chili dogs.
It may sound weird…but it works. And, they are fantastic!
I was watching a British cooking show a few years ago and absolutely began to salivate over the dish that was being prepared. A simple European breakfast of Mushrooms on Toast. With my food allergies and dietary restrictions, I, naturally had to adjust the original recipe, but it quickly became a favorite here in my apartment. I started making this about five years ago, and then forgot all about it…until I got fresh crimini mushrooms in my CSA bin.
4 slices gluten free bread, toasted (I used Food For Life Sprouted For Life Gluten Free Flax Bread)
Directions:
Heat butter and oil in a large non-stick frying pan over high heat until sizzling. Add onion and mushrooms. Cook, stirring, for 5 minutes or until tender. Add garlic. Cook for 1 minute or until aromatic.
Add rice milk and water. Stir until heated through. Sprinkle with thyme. Serve on hot buttered gluten-free toast.
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After digging into this amazing dish (if you do gluten-free, I highly recommend the gluten-free Food For Life Sprouted For Life breads for this recipe), I remembered why I loved it so much all those years ago. The mushrooms were tender and enriched with the garlic and freshy thyme. I topped mine off with a poached egg, which, when paired with the sauced mushrooms was the perfect addition to the meal, although on its own, this would still be delicious.
If you are a fan of mushrooms, I highly recommend this recipe!
Evol Foods Gluten Free Sweet Potato, Black Bean and Goat Cheese Street Tacos
Product: Evol Foods Sweet Potato, Black Bean and Goat Cheese Street Tacos – $3.99+
There are very few products out on the market these days that fill me with excitement and pure elation when I see them on the shelf for the first time. I know that might be hard to believe…but it’s true. Honestly. It’s true. Granted, there are some things that make me happy and truly excited when I find them…enough to run, flailing, up and down the aisles at the local Whole Foods or grocery store…but it’s not an everyday or even an every week occurrence.
That being said, one of my favorite foods in the world is…tacos. “Why tacos?” you might be wondering. Well…the reason I have a taco obsession (and have had weeks where all I cook are different varieties of vegetarian tacos…and call it Tour de Taco) is that you can literally put just about anything into a taco. For real! And it can be delicious. My favorite creation, by far, has been my veggie burger and fries taco. Yep…unhealthy but…OMG…yummy!
So, yeah, I was really, really excited to be shopping the frozen food aisles at my local Target one afternoon and spotting the orange and white box from Evol Foods for their new line of street tacos. Currently Evol Foods offers three gluten-free varieties with only one being vegetarian. So, hell yes, it came home with me and took up residence in my freezer. And, for some reason, I was unprepared for my lunches this past week…don’t know why. The never happens. But it did. So, on Friday, as I was intending on Indian food that night to celebrate my roomie (Cathy) heading out to audition for Jeopardy…this made the perfect lunch for us to share. I thought.
So Evol Foods mission is “to inspire people to care about where food comes from and how it is produced by making real food that tastes delicious. Love what you eat.”
Simple. Basic. And, as someone who has tried a couple of Evol Foods gluten-free and vegetarian products before, was pretty confident that the latest products to hit the market, the Evol Foods Street Tacos, would live up to not only their mission, but the high bar they set with the quality of their previous products.
Evol Foods Gluten Free Sweet Potato, Black Bean, and Goat Cheese Street Tacos (frozen, out of the box)
That being said, the first thing I noticed when I removed the tray containing the two (2) street tacos that are in each package were just how small these were. I mean…SMALL! Maybe 4-5 bites each small. Given the size of the packaging and the picture on the box, I don’t know, I just expected…more.
Ah well…I was fortunate enough to have planned ahead, bringing the rest of the Good Boy Organics Organicasaurus Tangy Tomato Puffs (previously blogged on) with me for my roomie and I to split as we had intended to split the street tacos to keep lunch lighter in preparation for a bit of a bigger dinner. So…size…it does matter when you see a product with 220 calories and figure…well…a regular size (6-inch) soft corn tortilla has 40 calories in each tortilla. What I got were two very tiny tacos with doubled up corn tortillas that were about the size of the palm of my hand. I was shocked.
It came with frozen pouch containing a somewhat mild-spicy salsa verde, so before I even worked on the tacos, I brought some water to a boil and set the pouch into that to thaw while I warmed up the teeny-tiny tacos for 2 minutes on the tray. They then sat for 1 minute more…until they were considered ready to consume.
Let me start by saying this…the taco stuffing looked like…a hairball a cat threw up. Seriously. The image on the box is so deceiving, showing impeccably orange sweet potatoes, surrounded by crumbled goat cheese and perfect black beans, topped up with the perfect drizzle of salsa verde. Do not let this fool you. Because one the taco is cooked, the insides look more like something mashed up together and left out for the dog. Or…as stated before…a coughed up hairball. People eat first with their eyes, so it looked rather unappealing. I gave each taco a healthy dose of the salsa verde, which I had to cut the packet open as it is not one of those that gives you a corner to tear across. Good thing my office is equipped with such things in the kitchen. I was still going with it, however. Because I’ve eaten quite a few things that didn’t look all that appetizing, but in the end were phenomenal.
Tiny tacos were placed on two giant plates and I carried one over to where my roommate was working. I think she thought I was joking when I set it down in front of her. Eager to see how it tasted, I shrugged, apologized for the lack of size in the taco, and hurried to my own desk to tuck into my lunch.
It was…bland. Honetsly. If it wasn’t for the healthy squirt of salsa verde, I would venture to say that the Evol Sweet Potato, Black Bean and Goat Cheese Street Tacos would be nigh-on tasteless. Some things taste like a frozen dinner…and this is one of those things. The tiny corn tortillas began to fall apart. The filling was not appetizing to look at and not even seasoned. The salsa verde, thawed in a coffee cup full of hot water, was the best part of this entire dish. In fact, I ate my entire taco and then savored the little dinosaur puffs I brought as a side, instead of the other way around. I wasn’t impressed, and my roommate was less than impressed as well.
I get it…street vendors are big into tacos, and street tacos might be smaller than the average taco. But this was really not even close to being a filling and decent-sized meal. What a complete and utter disappointment. When the best part is the part I almost didn’t mess with…well…there is a problem. Never underestimate a good salsa verde with a nice kick of cilantro.
So, let’s take a look at the ingredients for Evol Foods Sweet Potato, Black Bean and Goat Cheese Street Tacos. These tacos are made from corn tortillas (white corn flour cooked in lime water, yellow corn flour cooked in lime water, water, and guar gum), sweet potatoes, organic black beans, goat cheese (pasteurized goat milk, salt, cheese cultures, vegetarian rennet, cellulose powder), roasted corn, salsa blend (jalapeños, green onion, cilantro, garlic), cheese sauce (whole milk, cheddar cheese [milk, cheese, cultures, salt enzymes], heavy cream, butter [cream, salt], water, potato flour, onions, rice starch, Parmesan cheese [part-skim milk, cheese cultures, salt, enzymes], sea salt spices), cilantro, jalapeños, salt, lime juice, cumin, and black pepper. The ingredients in the salsa verde are fire roasted tomatillo puree, jalapeños, cilantro, corn starch, lime juice, salt, onions and black pepper.
As for nutrition facts, the Evol Foods Sweet Potato, Black Bean and Goat Cheese Street Tacos have 1 serving per container, which holds 2 small tacos. This serving will provide you with 220 calories, 5 grams of fat, 3 grams of saturated fat, 0 grams trans fat, 15 mg cholesterol, 160 mg sodium, 36 grams carbohydrates, 5 grams fiber, 5 grams sugars, and 8 grams of protein. These are gluten-free and vegetarian.
So, yeah, you can say that I feel betrayed and really let down by both the presentation and the flavor of the Evol Foods Gluten Free Sweet Potato, Black Bean and Goat Cheese Street Tacos. Thank goodness I decided to go ahead and thaw out the sauce packet or I would have been very, very disappointed. I hate to say I wouldn’t purchase these again, but I wouldn’t. I’m glad I tried them, but I just wasn’t impressed. What a let down from Evol Foods.
Evol Foods Gluten Free Sweet Potato, Black Bean and Goat Cheese Street Tacos (prepared)
Good Boy Organics Organicasaurus Tangy Tomato Baked Corn Snacks
Product: Good Boy Organics Organicasaurus Tangy Tomato Baked Organic Corn Snacks – $3.59+
It’s been awhile since I’ve reviewed a product from Cuisine Cube. Farmer’s Market season is in full swing and I, sadly, had to drop the subscription for the time being. With my hip injury, my medical bills have to take precedence. So, the last Cuisine Cube box that I received was the May 2015 (For Mom) box.
Cuisine Cube has gone through some changes as of May as well. No longer do they strictly only offer gluten-free cubes. In addition to their gluten-free option, they now also offer Artisan and Vegan cubes as well. The Artisan cube means that you have no food allergies and foods that contain common food allergens will be included. The Vegan cubes contain products that are dairy and animal free. And, they still have the Gluten Free cubes, which will have products that contain no gluten or wheat. These box subscriptions start at $34.99/month. And, part of the charm is that you will receive 5-6 full-size (not sample size) products. WOOT! These usually fall into every meal category for the day: breakfast, lunch, dinner, snack and dessert…with an added bonus from time-to-time. So, if you’re really interested in being introduced to the smaller, lesser-known, artisan companies, give Cuisine Cube a try! I can’t wait to get back to receiving these in the mail.
For the snack option in the May 2015 Cuisine Cube, I received a 2.3 ounce bag of the Good Boy Organics Organicasaurus Tangy Tomato Baked Organic Corn Snacks. This, naturally, couldn’t be more timely. Well, at least my devouring of them couldn’t be. And here’s why…I ate these, for the first time, on Wednesday night, along side a new recipe I was trying for vegan carrot “hot dogs.” No joke…I made carrots into hot dogs. And they were rather fantastic…but I digress…
Good Boy Organics was founded in 2012 and is dedicated to providing delicious, healthy products that are USDA Certified Organic and Verified by the Non-GMO Project. The company sources ingredients from fair trade certified producers and develop gluten-free products whenever possible. YAY. Founded by David and Victoria Byrnes, a husband and wife team, Good Boy Organics was born through their dedication through a decade of success launching progressive and successful organic food brands with the sales and marketing company they founded in 2001 – Integrated Organics Company (IOCO). In 2009, Integrated Global Organics (IGLO) joined IOCO and from there…Good Boy Organics was born. The two of them, along with their dedicated team, are working to help families everywhere make better, delicious, nutritious decisions when it comes to foods, encouraging purchasing certified organic foods and helping to make such products readily accessible and affordable.
So…they just seemed like the perfect side, on the cusp of an early screening the following night of Jurassic World, to accompany dinner that evening. First of all, the vegan carrot hot dogs were fantastic. But that’s not the point of this blog…
Truly, I was a bit underwhelmed by the Good Boy Organics Organicasuarus Tangy Tomato Puffs. They were crispy and slightly crunchy, sure. They made a great snack if you were looking for a little salty, a little sweet, a little tangy, and a little crispy. But I just felt that they came across more like…stale cheesy puffs. That being said…the flavor was amazing. It definitely had a bit of a zip to it. The tomato flavor was there, but it didn’t overpower the rest of the snack. The puffed corn made it a healthier choice than, say, potato chips, and the dinosaur shape…ingenious. I just felt like it was lacking…something. Maybe I expected a little bit more, but at least they tasted good enough to devour the rest of the bag in the days that followed. So…good…not great.
Let’s discuss ingredients, shall we? The Good Boy Organics Organicasaurus Tangy Tomato Puffs are made from organic corn (flour and/or grits), organic sunflower oil, and organic sun dried tomato seasoning (tomato, salt sugar, corn flour, yeast extract, paprika, tomato concentrate, black pepper, sunflower oil, garlic, silicone dioxide, paprika extract). These snacks are baked, not fried, contain 40% less fat than their fried counterparts, are non-GMO verified, certified organic, and certified gluten-free.
As for nutrition, the facts for Good Boy Organics Organicasaurus Tangy Tomato Puffs will astound you! A serving is 14 little brontosaurus shaped puffs, or around 28 grams if you weigh your food like I do. There are 2.5 servings per package. This serving will provide you with 140 calories, 6 grams of fat, 0 grams trans fat, 0 grams saturated fat, 0 mg cholesterol, 19 grams carbohydrates, less than 1 gram of dietary fiber, 0 grams of sugars, and 2 grams of protein. I may not have fallen head-over-heels for these, but the real ingredients and the fantastic dietary standards are appealing.
I love a healthy snack that doesn’t seem like it should be good for you. That’s what Good Boy Organics has done with their Organicasaurus Tangy Tomato Baked Organic Corn Snacks. I wasn’t raving about them, but I wouldn’t turn my nose up at the chance to try them or other Good Boy Organics products again. Never heard of this company before Cuisine Cube and now am more than intrigued to see what else they have to offer. Total win.
Food For Life Sprouted For Life Gluten Free Flax Bread
Product: Food For Life Sprouted For Life Gluten Free Flax Bread – $5.99+
A little while ago, I was introduced to a couple of new breads on the market. While the brand name has been producing gluten-free breads for awhile now, it wasn’t a brand that I actively sought out. Yes, I saw it all the time in the freezer section of Whole Foods and other natural food stores, but I had grown accustomed to snagging Rudi’s or Udi’s or (now) the Aldi liveGfree brand or Canyon Bakehouse. Food For Life was there…I just always overlooked it.
And why?
Who knows? As an active (even now, with an injury) athlete, it’s important to properly fuel my body and eat wholesome foods. Most products on the market for the gluten-free diet happen to be junk food. It drives me nuts. I hit that gluten-free section of a store and I can find a vast array of cookies, crackers, chips, pretzels, and the like. It is one of the biggest pet peeves of the grocery store. Yes, a lot of people with Celiac and gluten intolerance do miss out on some of the finer treats like Oreos and the like, but the shelves are literally overrun with products that aren’t going to feed your body right and healthy.
But Food For Life set out to change that. Through a lot of research and development, Food For Life released the first ever gluten free breads made from sprouted grains, such as quinoa, millet and chia. A majority of gluten-free breads, while satisfying the “gluten free” bread requirement, don’t address the overall health needs of consumers. Without the gluten to give bread the soft, elasticity of regular breads, most manufacturers choose alternative ingredients that mimic the feel of gluten, using egg, milk, and refined starches in order to achieve a softer and chewier texture. But these breads are created from ingredients that you wouldn’t expect to find in natural breads, many of which are devoid of nutrients.
Food For Life stepped up and decided to start a line with four varieties of completely gluten-free breads that were specifically created with the health of consumers in mind. Not only are they gluten free, but they are also vegan and made from nutrition packed ingredients that have been sprouted to maximize nutrition and digestibility.
I was fortunate enough to be sent one loaf of each of the Sprouted For Life Gluten Free Breads from Food For Life. These loaves come in Original 3 Seed, Almond, Cinnamon Raisin, and Flax.
The hardest part, for me, was choosing where to begin. It had been a long and tiring week and I was looking for a nutritious, but filling dinner. And, as breakfast is one of my favorite meals of the day, I decided to hit up one of my favorite recipes and have breakfast for dinner. Hence, it was time to bust out a very British, and all-time favorite in my book, breakfast recipe – Mushrooms On Toast.
And I had the perfect vehicle for the toast portion in my kitchen freezer. I consulted with my roommate and we decided to start with the Food For Life Sprouted For Life Gluten Free Flax Bread.
I thawed out four slices of the bread and then prepped them to toast in the oven while I prepared the rest of the meal. This involved sauteing up mushrooms, red onion, garlic, seasoning, and some of my homegrown fresh thyme. I made it creamier with rice milk. And then poached some eggs to top off the entire dish.
Food For Life Sprouted For Life Gluten Free Flax Bread turned out to be the perfect vehicle for Mushrooms On Toast. The bread is firmer, and stands up a bit more to toppings and the like. I was a bit worried when I thawed it out, as it seemed really dense and heavy, but that was ideal. That was, actually, a good thing in this case. The Flax variety of the Sprouted For Life line of gluten-free breads is amazing. It is dense and has this rich nutty flavor to it. The texture, if made into a sandwich might be a bit dry and heafty, but in a dish like this, where a sturdy bread is needed, it is ideal. In fact, this bread was almost like a sourdough, and that was where the magic was with this bread.
I loved the crunchy, sturdy nature of the bread when topped off with the creamy garlic and mushroom sauce. It held up to the runny middle of the poached egg and even a smattering of hot sauce. It was crispy, and delightful with each spoonful. Seriously, any other bread would have gotten damp and soggy, but this…this held up and stayed a piece of toast throughout the entire eating process.
Food For Life Sprouted For Life Gluten Free Flax Bread is rich in essential fatty acids and was developed specifically to help you perform at your best. With a great balance in the nutritional aspect, this bread is quite appealing. Made with sprouted chia, sprouted quinoa, and sprouted millet, this bread is a trio of health. And the flax is an added bonus for sure.
Let’s talk about ingredients. Food For Life Sprouted For Life Gluten Free Flax Bread is made from organic sprouted quinoa (red and/or white), filtered water, organic arrowroot, organic potato starch, organic sprouted millet, organic tapioca, organic sprouted flax, organic applesauce, fresh yeast, organic safflower oil, organic cactus, organic sprouted chia seeds, organic agave, organic vanilla, sea salt, vegetable gum (xanthan and cellulose), and organic psyllium. It is gluten-free, vegan, high in fiber, cholesterol free, and free of added sugars.
So, let’s talk nutrition. Since starting my nutrition course (oh…did I not mention that yet?), I have learned that there is more to counting calories. Sure, it is important, but it shouldn’t be the focus. It’s all about the nutritional aspects of the food. Avocados are high in fat and calories…but SO much better for you than that chocolate bar with the same amount of fat and calories. See what I mean? So, a serving of Food For Life Sprouted For Life Gluten Free Flax Bread is one slice of bread. This slice of bread will give you 110 calories and 2.5 grams of fat. This bread is free of saturated fat and trans fat (YAY!). The Flax Bread also will provide 115 mg sodium per slice, 0 mg cholesterol, 21 grams carbohydrates, 4 grams of fiber, 0 grams of sugar, and 2 grams of protein. I was freaked out at first with the high calories per slice, but, again, not all calories are created equal and there is nothing fake going into this bread. It’s all healthy, all good, all nutritious. Making this a fantastic choice.
I was so excited to receive the loaves of the Food For Life Sprouted For Life Gluten Free Breads. And if they are all as amazing and delicious as the Flax variety, then I am in for a treat for sure. My hat is off to the nutritional value, the top-notch ingredients, and the amazing taste of the new Sprouted For Life Gluten Free Flax Bread from Food For Life. My only complaint, as with most gluten-free breads out there, is the small size of the loaf. Aside from that…amazed. Happy to have been given the opportunity to really try it out. I am beyond impressed.
Garlic Mushrooms on Toast made with Food For Life Sprouted For Life Gluten Free Flax Brea
I have been a reader of Vegetarian Times since before I went full-on vegetarian. No joke. And after I took the step toward eating a plant-based diet, I became a subscriber. It’s one of the magazines I just can’t live without each month. Well, back in the April/May 2015 issue, they had an amazing recipe that involved polenta and corn, and black beans, and some other easy to find, or already have on-hand, items. And I had it in my head to make it.
This happens every month when I get my magazine subscriptions. But this time, it was different. Instead of just saying I would one day make that recipe. This time I did.
The recipe is for Double Corn Cakes with Black Beans…and the flavors, textures and just presentation are all fabulous. It’s a healthy and plenty filling meal. Having a hard time with your protein? Make this and you’ll be getting 19 grams in one serving. YES!
2 (15-oz) cans no-salt-added black beans, rinsed and drained
1 (15-oz) can diced tomatoes
1-½ cups fresh or thawed frozen corn kernels, divided
1 tablespoon lime juice
1 (18-oz) tube pre-cooked polenta
1 large egg, lightly beaten
Directions:
Heat oil in large skillet over medium-high heat.
Add onion, garlic, jalapeño, and cumin, and sauté 5 minutes.
Stir in beans, tomatoes, 1 cup corn, and lime juice; season with salt and pepper, if desired.
Cook 5 minutes, or until heated through. Transfer mixture to covered container, and keep warm.
Wipe out skillet.
Meanwhile, crumble polenta into microwave-safe bowl, and mash with fork until nearly smooth. Add remaining 1/2 cup corn kernels. Microwave 1 minute to soften polenta. Stir, then add beaten egg, and fold into polenta mixture until smooth.
Coat skillet with cooking spray, and heat over medium-high heat. Shape polenta into 8 1/3-cup cakes, gently flattening with palm. Cook corn cakes in two batches in skillet 5 minutes per side, or until golden brown.
Serve corn cakes over black bean mixture.
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There is something amazing about transforming corn kernels and polenta into savory fritters. I served mine with a side of sliced avocado, but salsa would be a great touch as well. These fritters have this nice crispy outside and soft inside. Fantastic flavor. Healthy. Delicious!! I need to really make more recipes from my magazine subscriptions in the future!
A week ago, I wrote up a review about the newest product from Canyon Bakehouse. A product that made my native New Yorker heart skip a beat and, maybe, just maybe, made me shed a few tears…of foodie joy. We’re talking bagels. And while last week it was the new Plain Bagels from Canyon Bakehouse, this week we hit on a new high and a new favorite. And, yes, more tears of joy were shed. Not just because these gluten-free bagels are the best I’ve had so far, but because they hit on the essence of a New York bagel.
The Everything Bagel.
If you go to any bagel shop in New York City, you’re going to find the Everything Bagel on the menu. And for good reason. It was invented in New York City. And, even better, it’s the perfect bagel flavor. It has, as the name says, a little of everything.
And it has always been my favorite.
Most gluten-free bagels out on the market have never met my high bagel standards. Come on, I’m from New York…and going gluten free was hard enough, but don’t insult me with a poorly made gluten-free bagel. Udi’s was the closest I ever got, and they recently released an “Everything Inside” version of the Everything Bagel. It was close…but it wasn’t a true Everything Bagel. I want that crumbly topping on the bagel itself. Make it more real. Make it more…like the original.
Unfamiliar with the Everything Bagel? Well, the basic information is these bagels appeared in New York back in the 1970s-1980s. They are basically a bagel that is topped with all the different topping varieties that are normally found on bagels. It is basically traditional to see a combination of seeds and dried herbs, with the most commonly used being poppy seeds, sesame seeds, onion, garlic, salt, and even caraway seeds. They are incredible.
So, yeah, when I received my box of gluten-free bagels from Canyon Bakehouse, which I ordered, and I could smell the garlic, I knew this was going to be a treat. And, I was not let down. I used the Plain bagels first, which from a previous blog, you realize were amazing to me and my bagel-loving self. Oh. My. GOD!
I think people would be hard-pressed to identify these as being gluten-free, they are that close to the real thing. The right amount of chewy on the inside, crunchy on the outside. Dense without being overly dense (texture and feel…not mentally…just clarifying that!). They smelled amazing as they toasted up in my oven on both Monday and Friday this week. And I was sad that today marked the end of the ones I ordered, though I feel the need to hop over to the Canyon Bakehouse Web site and order MORE!! ALL THE BAGELS!
So, let me explain. Everything Bagels are THE BOMB! And these are the GLUTEN FREE BOMB!! I love, love, love, love these. I love how the Canyon Bakehouse Gluten Free Bagels are sliced ALL the way through for ease in halving them for toasting. I love how the inner part of the breading is soft and chewy. I love how the outside is golden and gets crunchy with the toasting. I love the variety of seasonings that they managed to put on the outside of the bagel, making to seem more like the original thing. I love how well this paired with my Daiya Chives and Onion Cream Cheese Style Spread. I loved the flavor. WOW…the seasoning was amazing. The right hit of everything. Toasting each half only brings out those flavors more. They are soft, yet dense, yet satisfying. I don’t know if I’ll ever meet a bagel that surpasses the way this one tastes. I felt like I was back in New York, just having a typical breakfast morning. Sipping coffee. Reading. Enjoying my bagel. And, it is the perfect size and shape. NO one would know it was gluten-free. But it is. And I am in love. Madly, deeply in love.
Oh, Canyon Bakehouse…thank you!
Okay, so, we’ve established my undying appreciation and love for these bagels. Now let’s discuss what goes into making them so amazing. The Canyon Bakehouse Gluten Free Everything Bagels are made from water, tapioca flour, brown rice flour, potato starch, cultured brown rice flour, extra virgin olive oil, organic agave syrup, dehydrated onion, dehydrated garlic, whole grain sorghum flour, xanthan gum, egg whites, baking powder (sodium acid pyrophosphate, sodium bicarbonate, potato flour, mono calcium phosphate), poppy seeds, sunflower seeds, yeast, sea salt, sesame seeds, and natural enzymes. These bagels are made with 100% whole grains, are gluten-free, and kosher. OH…and DELICIOUS!
As far as nutrition goes, the Canyon Bakehouse Gluten Free Everything Bagels impressed me with their nutrition facts. A serving is 1 bagel (99 grams). In this 1 bagel, you will be taking in 250 calories, 5 grams fat, 420 mg sodium, 46 grams carbohydrates, 4 grams sugars, 4 grams fiber, and 4 grams of protein. These bagels are cholesterol free. The Everything Bagels will fill you up without filling you up. That’s the best part. The nice balance of fiber and protein makes for a filling breakfast. And, if you are lactose intolerant like me, I highly recommend the Daiya Chives & Onion cream cheese style spread. YUMMY!
If you are like me, a bagel fanatic, and you’ve felt like a good, amazing gluten-free bagel has been missing from your life. Go over to the Canyon Bakehouse Web site…or check your local food stores that carry Canyon Bakehouse products and find these amazing breakfast morsels and ENJOY!! Honestly, I’ll never go back to Udi’s again!
Canyon Bakehouse Gluten Free Everything Bagels with a schmear of Daiya Chive & Onion Cream Cheese Style Spread
Product: Eden Foods Caribbean Rice and Black Beans – $2.50+
Sometimes life gets a little crazy. Sometimes life gets a lot crazy. And sometimes, life just gets too busy to really plan ahead efficiently. That has been my life as of late. With the tedious and long hours spent doing my physical therapy stretches, and being in enough pain that it hurts to stand for long periods of time (sitting down isn’t always better), sometimes simple and hands off is what you need.
Thank goodness while out at Earth Fare one day, I snagged a can of Eden Foods cans of rice and beans. It was on sale, as I recall, and I figured it was never a bad thing to have some sort of canned meal or side on hand…just in case.
Last week, it sure was a lifesaver when it came to lunch one day. My weeks have been stressful and I’ve been battling my own little injured runner demons. Sometimes, motivation to really do anything is lacking. Sometimes, when I get home from work, all I want to do is collapse and not move for awhile. But, usually, I have lunches and snacks to prepare for the following day, and then dinner for that evening to get going on top of it all.
I reached a breaking point last week and I was so happy to find this can of rice and beans in my pantry. Like…seriously happy. Who knew a canned good could bring so much relief and joy?
Eden Foods Caribbean Rice and Black Beans is a really simple food to prepare. Simply, open the can, and heat. I used the stove top method, which involved putting it into a saucepan and warming it through. I stirred it throughout the cooking period, and then dished it up into two (one for me and one for my roommate) Pyrex containers for the following day. While it was warming, I was working on dinner. It was the best feeling ever to accomplish two things at once without any additional stress or steps.
The next day, I small reheat in the microwave was all that was needed. Lunch…was served.
The Eden Foods Caribbean Rice and Black Beans was decent enough. While I appreciate the BPA-free can and the low sodium, this dish was actually under-seasoned. I had my roommate take a taste before I packed it up for lunch and she said it needed a hit of salt. She’s a sodium-scardy-cat, so this was quite the surprise to hear. I took a pinch of salt from my dish and added it, giving it another stir. And she was happy enough with that. It still was bland on it’s own, however, we both concluded that this would be the ultimate vegetarian burrito/taco filler. In fact, I sort of want to buy another can and have taco night. There wasn’t much heat in the spices, despite including cayenne pepper in the seasonings that go into this particular blend of rice and beans. But, this meant that we could season and add as much spice/heat as we wanted individually. I left it as it was, as I didn’t have my bottle of Cholula with me that day, nor any bereber or red pepper flakes. So, yeah, on its own it was more than a little disappointing. If it had been part of Taco Tuesday or something…it would be amazing. While I was expecting a little more heat, it was very mild on the palate. Not great, but not bad either. I’d purchase it again for tacos…but not to have on its own.
Let’s talk about what goes into the Eden Foods Caribbean Rice and Black Beans, shall we? This product is made up of water, organic Lundberg short grain brown rice, organic black turtle beans, organic onion flakes, organic paprika, organic garlic powder, sea salt, organic cumin powder, organic cayenne powder, and organic cinnamon powder. This product is gluten free, kosher, and cholesterol free.
Nutritionally speaking, however, you’ll love the facts on the Eden Foods Caribbean Rice and Black Beans. One serving is 1/2 cup and there are 3.5 servings in a can. A serving will provide you with 120 calories, 1 gram fat, 100 mg sodium, 230 mg potassium, 23 grams carbohydrates, less than 1 gram sugars, 4 grams of fiber and 4 grams of protein. It is filling and healthy for you. It will definitely do your body good. I just wish it had a bit more…flavor to it.
JUST THINK TACOS!
Anyway, while not wowed by the product, as stated, I would probably purchase another can of the Eden Foods Caribbean Rice and Black Beans for other purposes, aside from being eaten straight as my roommate and I did. Decent food, that will keep for awhile, at a good price…sometimes that’s good enough.
If you do try these out…check the seasoning and spice levels. You might want to add to it.
We all know that two of my favorite things in life is ice cream and chocolate. Well, unfortunately, real ice cream and I don’t get along, so I’ve taken to exploring other avenues, such as frozen desserts made out of coconut milk, almond milk, or even sorbets. Even better…I have an ice cream maker and often do a lot of experimenting on my own. Sometimes it works brilliantly. Other times…not so much.
But…HELLO PINTEREST! While browsing through my Pinterest one afternoon, I ran across a recipe from King Arthur Flour for none other than a dark chocolate sorbet. WOO! I had every intention of making this sooner rather than later, so I went home that night and started chilling the bowl for the ice cream maker. I prepped the actual recipe and let it chill overnight in the fridge.
My roomie and I were having her mom over for dinner the following night, so that morning, I went ahead and made the ice cream up to freezer. It was brilliant…
2 teaspoons espresso powder (optional, but it really does enhance the chocolate flavor)
1/2 cup semisweet or bittersweet chocolate chips
2 1/4 cups water
1 teaspoon vanilla extract
2 tablespoons Peppermint Mocha Kahlua, regular Kahlua, or vodka, (optional, but it keeps the sorbet from freezing solid)
Directions:
Combine the sugar, cocoa, salt, espresso powder, chocolate chips, and water in a saucepan set over medium heat.
Bring the mixture to a boil and cook, stirring frequently, until the chips and sugar are dissolved.
Remove from the heat, and stir in the vanilla and Kahlua or vodka. Transfer the mixture to a heatproof bowl, and refrigerate until thoroughly chilled; overnight is best.
Freeze the mixture in your ice cream maker, according to the manufacturer’s instructions. It’ll remain quite soft; freeze for several hours before serving, to firm up.
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This was a rich, decadent treat. The Peppermint Mocha Kahlua was the perfect touch. Not only did it lend an amazing flavor to the recipe, but it honestly does help prevent the ice cream from becoming hard as a rock. LOVE. This was one of my favorite treats I’ve made in my ice cream maker.
This might surprise you if you are unfamiliar with Carolina Gold Rice and/or Chef Sean Brock (owner of Husk in Charleston, SC and Nashville, TN)…but this isn’t really ice cream. Not at all. It’s a rice dish.
*SHOCK! GASP! DISBELIEF!*
But ever since I watched Sean Brock make this dish on Mind of a Chef, and really go in depth into how amazing Carolina Gold Rice really is…I not only wanted to try the rice, but I wanted to make this recipe as well. Back in January, I went to Charleston, SC to run the Charleston Marathon, and while I was there, I hit up the market and purchased (for a hefty price…but worth it!) a sack of Carolina Gold Rice. The actual phrase “ice cream” in this particular recipe refers more to the preparation, which involves a boil-and-strain initial cooking of the rice, and then the process of oven drying it to give it a better texture. each grain is a distinct bit of food…no clumping. As the rice dries and the butter is added, the rice simply becomes the star. And that’s why it makes a simple, but perfect meal all on its own.
Since I had a bit of time yesterday, and since I wasn’t screamingly hungry, I went ahead and decided to use some of the field greens I got in my CSA bin as the topper for this dish and prepare it for dinner, using some of the Carolina Gold Rice I brought back from Charleston, SC. It takes a little bit of time and patience, but the end result…is amazing, simple, and delicious. A little elegant touch of the South right in your own home. Trust me, you’ll rethink the way you prepare rice in the future.
Recipe: Charleston Ice Cream
Charleston Ice Cream
Servings: 4
Time: Prep 5 minutes; Cook 45 minutes
Ingredients:
6 cups water
1 teaspoon salt
¼ teaspoon white pepper
1 bay leaf
1 cup Carolina gold rice
4 tablespoons unsalted butter, diced
Baby lettuces (or some julienned greens) (for serving)
Directions:
Preheat the oven to 300°F.
In a heavy stockpot, bring the water, salt, pepper, and bay leaf to a boil over medium-high heat. Reduce heat to medium, add the rice, stir once, and bring to a simmer. Simmer gently, uncovered, stirring occasionally, until the rice is al dente, about 15 minutes. Drain the rice.
Spread the rice onto a sheet tray.
Dry the rice in the oven, mixing occasionally. After 10 minutes, spread the butter evenly over the rice. Continue stirring every few minutes. The rice should be dry in about 15 minutes, and the grains should separate.
Serve by plating the Rice in a bowl and garnishing with the baby lettuces.
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This recipe is super easy and really simple to prepare. I was most concerned about the flavor being bland, but I promise, it’s not. The simple addition of salt and white pepper to cook the rice in, not to mention the bay leaf, brings in a huge amount of flavor. And don’t skip the greens. They are refreshing and add a great texture and flavor to the finished dish. It’s an unconventional way of cooking rice, yes. But, damn…it’s amazing!
I am definitely hooked on Charleston Ice Cream. And…will want to keep Carolina Gold Rice in my pantry forever from now on. If you don’t have Carolina Gold Rice, any long grain rice will substitute for it. But, if at all possible, order some in, get your hands on some, and try it. You’ll be amazed.
The Celiathlete 