Category: Mexican

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Product Review: Neat – A Healthy Replacement For Meat Mexican Mix + Recipe Bonus

Neat - A Healthy Replacement For Meat Mexican Mix
Neat – A Healthy Replacement For Meat Mexican Mix

Product: Neat – A Healthy Replacement For Meat Mexican Mix – $4.99+

For the last few issues, I’ve noticed that my Delight Gluten Free magazine has had ads for this vegan meat replacement called Neat.  I was beyond intrigued and immediately went on the hunt in my local natural food stores.  Sadly, but not surprisingly, no one in my area carried this product.  At least not yet.  I said I’d get online and see if I could order it, but, naturally, I forgot to do that.  Story of my life.

I can’t help it.  I have too much to think sometimes and these mental notes and reminders get lost in the shuffle.

But then…it was as if they felt the need to answer my unspoken prayer…my favorite monthly delivery arrived.  Cuisine Cube’s October cube arrived in the mail and I immediately tore into it, wondering what sort of surprises awaited inside.  And if you haven’t looked into ordering a Cuisine Cube yet…get over to their Web site and try it out.  Seriously, this is one of the best investments I have ever made.  Receiving gluten-free items from smaller and lesser known companies each month has become a treat I look forward to every month.  So…if you have made a mental note to check them out, and it’s gotten lost in the shuffle…click on the link above and check it out.  For real.

Now back to your regularly scheduled blog…

So, October’s Cuisine Cube arrived and one of the items inside was…you guessed it…because I’m blogging about it…Neat – A Replacement For Meat!  The version included in the box was the Mexican Mix.  Neat, for the record, also has an Original Mix (for burgers/chili), an Italian Mix (for “meatballs” and lasagna), and also a Breakfast Mix (for quiches and breakfast sandwiches).  Let me tell you…I did this happy little dance of joy and might have squeaked a bit when I pulled that pouch out of the cube.  Seriously…after reading about it and looking for it…I finally had it in my clutches!

As a gluten-free vegetarian, vegan/vegetarian meat substitutes are hard to come by.  Most vegan/vegetarian meat substiutes have some sort of vital wheat gluten in them.  And a lot of companies refuse to go the gluten-free route because it would “jeopardize the integrity of the product.”  BOOOO!!  So, up until recently, I’d just season up some tofu and work with that.  But…it’s not the same.

So, what exactly is Neat?  Neat is a meat replacement that is derived from nuts and other non-GMO natural ingredients.  It is a product that was created by a mother of two children who decided that they were going to become vegetarians.  At first she would puree beans into sauces to help her girls get the protein they wanted, but after awhile, everyone got tired of it.  And that was when she got into the kitchen, experimented, and created what is now marketed at Neat.

Neat - A Healthy Replacement For Meat Mexican Mix (in a skillet with chopped onion and chopped green pepper)
Neat – A Healthy Replacement For Meat Mexican Mix (in a skillet with chopped onion and chopped green pepper)

Neat comes in this shelf-stable pouch in a powdered form.  All you do to prepare it is pour the pouch into a bowl, add two eggs (or a vegan egg replacer), plus two tablespoons of water.  Stir all the ingredients together and throw it into a skillet over medium heat, just as you would ground beef, for about seven minutes.  To make it into crumbles, as it cooks, stir and chop it up, and what you end up with is this perfect texture of meat crumbles that is not just completely vegan/vegetarian…but also gluten-free!

Now…gluten-free and vegetarian tacos are sort of something I’m famous for.  I have gotten really creative with how to prepare tacos (Tour De Taco happens often at my apartment) to make them not just gluten-free, but also meat free.  And a meat replacement hasn’t been used in a long time.  So, while I had a pouch of the Mexican Mix from Neat, I decided to bring back an old favorite of mine as a kid, back when I ate meat and would basically beg my mom to make this for dinner.

What I did was cook up my mom’s famous Enchilada Hotdish.  Normally this is made with ground beef, but this meant I could use the Neat Mexican Mix for a different purpose.  Tacos…been there, done that.  Enchilada Hotdish…haven’t had that in AGES!!  So, that’s what I did.  I picked up a gluten-free and vegetarian can of chili and I got a roll of Teese Vegan Nacho Cheese…and the rest was vegetables and seasonings I already had at home.  Perfect.

So, tonight…I pulled out the Cuisine Cube treat of Neat – A Healthy Replacement For Meat Mexican Mix and set out to prepare it.  I chopped up the vegetables that were needed and then retrieved the can of chili and the vegan nacho cheese (which I substituted for the cheddar cheese soup) and had them ready with my seasoning.  First things first…preparing Neat.

Super easy.  I poured the powdered contents of the package into a medium mixing bowl.  Then, per the instructions, I added two eggs and the water and mixed it up.  It created this…sludge of sorts…but I trusted it and went with it.  I had a non-stick skillet on the stove and put the Neat into it to start browning.  The vegetables were also added so they could start to get soft before I added the rest of the ingredients.  With everything in the pan, and heated through, I began to assemble the hotdish itself.  This meant putting the “meat” mixture into the casserole dish, then layering it with tortilla chips, then repeating it.  Into the oven it went to bake and about 30 minutes later…viola!!  I was enjoying a version of my mom’s Enchilada Hotdish.

So…how was it?

It is not an exaggeration when I say I want to marry Neat.  For real.  WOW!  I was SO impressed, not only with the flavor, but how great the texture it.  Here is a company that is getting ti right.  Going into the pan to cook, it didn’t look appetizing or promising, but it all came together.  And it was the perfect meat substitute for the beef that would have been normally used in this recipe.  I am thrilled with this product and think I’ll be placing an order to try ALL the Neat products.  And, I also might straight-out make tacos next time.  But, I figured I should really put this product to the test.  Trust the hype…it’s amazing.

Also…tested it out straight from the pan on the tortilla chips and…oh…yum.   Makes a great dip too!  HA!

Gluten-Free and Vegetarian Enchilada Hotdish (made with Neat - A Healthy Replacement For Meat Mexican Mix)
Gluten-Free and Vegetarian Enchilada Hotdish (made with Neat – A Healthy Replacement For Meat Mexican Mix)

Let’s first delve into the nitty-gritty ingredients and nutrition of Neat – A Healthy Replacement For Meat Mexican Mix.  The Mexican Mix version of Neat is made from pecans, garbanzo beans, organic whole grain gluten free cornmeal, sea salt, and spices.  So, where this is meat-free and dairy-free, and also gluten-free…it is NOT nut-free.  So, if you have a nut allergy…this product is not for you.

As for nutrition, a serving of Neat Mexican Mix is 40 grams and each pouch contains 4 servings.  This serving will give you 21o calories and 15 grams of fat (healthy fat as it is coming from beans and nuts).  A serving will provide you with 333 mg sodium and 2 grams of sugar.  And, trust me, the 5 grams of fiber and 5 grams of protein will leave you feeling full…whether you’re making a hotdish or having taco night.

But…there is more!

I’ve decided, since it worked out so well, that I would share the recipe I used this product in.  This is a family recipe of my mom’s and it is SO delicious!!  If you are not a vegetarian, you can use 1 pound of lean ground beef…and if you can handle dairy, please use your cheddar cheese soup (as long as it is gluten-free!)…but this is how I prepared the dish tonight…with great success!!

Recipe: Gluten Free Vegetarian Enchilada Hotdish

Gluten-Free and Vegetarian Enchilada Hotdish
Gluten-Free and Vegetarian Enchilada Hotdish

Servings: 6
Time: Prep 15 minutes; Cook 40 minutes

Ingredients:

  • 1 package Neat – A Healthy Replacement For Meat Mexican Mix
  • 2 organic cage-free eggs
  • 2 tablespoons water
  • 1 cup chopped onion
  • 1 cup chopped green pepper
  • 1 tablespoon chili powder
  • 1 package Teese Vegan Nacho Cheese Sauce
  • 1 can vegetarian chili (I used Amy’s Organic Light in Sodium Medium Chili)
  • 1/2 can water

Directions:

Preheat the oven to 350° F.

Pour the Neat – A Healthy Replacement For Meat Mexican Mix into a medium bowl.  Add two eggs (or egg replacer if vegan) and 2 tablespoons of water.  Mix well.

In a non-stick skillet over medium heat, brown the Next Mexican Mix, onion, and green peppers.  Cook until vegetables begin to soften and the Neat can be chopped into a meat texture.  Add the chili powder, vegan cheese sauce, chili and water to the mix and mix well.  Allow it to heat through for a few minutes to marry the flavors together.

In a 9×9 oven-proof dish, place in layers, alternating the meat mixture with 1 package of tortilla or nacho chips.

Bake for 30 minutes.

~*~*~

Thanks to Cuisine Cube and Neat – A Healthy Replacement For Meat, I was not only able to recreate a version of an old family favorite, but it tasted so much like how I remembered it tasting when I was growing up.  I couldn’t have been happier tonight as I sat and devoured my dinner.  I can’t wait to get my hands on the other Neat products.  Talk about having a desired product land in your lap!!

Seriously…seek out this product!!  I highly recommend it!  The product is so versatile…beyond just a protein base for tacos.  Try out the recipe above or use it in one of your own family favorites.  You will not be disappointed.  I promise!

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Recipe: Gluten-Free Charred Corn Tacos (with Homemade Taco Seasoning)

So…I was back from some time away and without my CSA bin for yet another week.  I still had a couple of produce items from the week prior in my fridge.  Nothing that would have gone bad while I was out of town for the weekend…but…you know…just some things I hadn’t gotten to just yet.  One of these items were 2 ears of corn.  I had previously grilled up the other 2 ears of corn that were in the bin…and I really, really wanted to try something different this time around.

So, I went on a little bit of a hunt…and somehow discovered the amazing recipe for Charred Corn Tacos (as well as homemade (so it can be gluten-free) taco seasoning) from Joy the Baker.  I was elated.  Because I love tacos and because it was definitely a different and unique way to consume said corn…and do something different with your average tacos.  The best part?  This recipe was super easy and I just needed to swing by the grocery store for a couple of items that I didn’t have due to not getting my produce bin.

If you love tacos…I highly recommend these.  If you are a carnivore…I swear, you won’t even miss the meat!

Recipe: Gluten-Free Charred Corn Tacos (with Homemade Taco Seasoning)

Gluten-Free Charred Corn Tacos (with homemade Taco Seasoning)
Gluten-Free Charred Corn Tacos (with Homemade Taco Seasoning)

Servings: 2
Time: Prep 25 minutes; Cook 15 minutes

Ingredients for Taco Seasoning:

  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon coriander
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes

 

Directions for Taco Seasoning:

Toss together.  Store in a jar.  Apply liberally to most everything.

 

Ingredients for Gluten-Free Charred Corn Tacos:

  • 2 ears of fresh corn, kernels cut from the cob
  • a handful of chopped scallions
  • a handful of sliced cherry tomatoes
  • a seeded fresh Serrano pepper, chopped
  • a liberal amount of homemade taco seasoning
  • 4 corn tortillas
  • 1 ripe sliced avocado
  • 1 tablespoon olive oil

 

Directions for Gluten-Free Charred Corn Tacos:

Heat a few tablespoons of olive oil in a large skillet over medium-high heat.

Add the corn and allow to char for several minutes.  Stir infrequently to allow the corn to really char.

Remove from the heat and stir in scallions, cherry tomatoes, jalapeno, and taco seasoning to taste.

Warm up the tortillas.

Spoon the charred corn into the tortillas.  Top with avocado.

DEVOUR!

~*~*~

My roommate declared this one of her favorite taco dishes that I have ever prepared.  And, a couple years back we did what we called a “Tour de Taco” where I did different flavors and versions of tacos throughout the entire week.  To hear that sort of exclamation really made my day.  The char on the corn really does make all the difference, so be sure you start to get that blackened color on the kernels.  These aren’t too spicy…and the seasoning is perfect.  Honestly, it just brought this wash of flavor to the entire dish.  Top off however you like.  I added kale to mine for a bit of a leafy green.  It was awesome.  My roomie had me whip up some vegan Sriracha sour cream and I topped mine with hot sauce.  However you like it…it’s yours for the making.

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Product Review: Mrs. Leeper’s Gluten Free Cheeseburger Mac

Mrs. Leeper's Gluten Free Cheeseburger Mac
Mrs. Leeper’s Gluten Free Cheeseburger Mac

Product: Mrs. Leeper’s Gluten Free Cheeseburger Mac – $5.29+

Okay…I know what you are thinking.  How can a vegetarian possibly consume a product that is called “Cheeseburger Mac?”  Well…there are a couple of different ways to go about it.  Gluten-Free Soy Crumbles.  Gluten-Free TVP.  Or…the way I handled it…adding Trader Joe’s Gluten-Free Soy Chorizo.

Because when you have to make a vegetarian version of a Cheeseburger Mac…you might as well do it up with something spicy and different.  Right?  RIGHT!

So…here’s the story.  Recently, a bunch of items went on closeout at a local grocery store.  I’d been meaning to try some of the Mrs. Leeper’s products, but just never found a reason to pay for them.  While not overly priced as far as gluten-free products go…all need to have some sort of meat added to them.  Originally, I imagined I could just cook up some tofu and substitute it for the lean beef in this recipe.

But…being that I’m on a tight and strict food budget these days…I had to go with something in house.  Something I already had.  And in my refrigerator, calling to me from my shelf…was Trader Joe’s Gluten-Free Soy Chorizo (IT’S BACK!).  BINGO!  Not that I needed to use this product up just yet…but two weeks in a row without my CSA bin has left me sifting and sorting through things in my pantry and freezer.  And I figured there was no time like the present to make this one up.  Especially since I had a substitute for the meat already in my apartment.

After another long, stressful, and busy day at the office, I was quite happy with coming home to cook this up.  Why?  Because it literally takes 15 minutes to make. That’s it.  Super easy…and not finicky.  You don’t need to stand over it the entire time it’s cooking.  So, I was able to get a few other things accomplished while it worked away on the stove.  Brilliant.

Making Mrs. Leeper’s Gluten Free Cheeseburger (or Soy Chorizo, in my case) Mac is super easy.  First…add your protein.  Whether it’s a lean meat, tofu, tvp, soy crumbles, or soy chorizo (if you like a little spice!)…get that working in a pan.  I got out a skillet and heated up the soy chorizo for a couple of minutes, then poured in 1-1/2 cups of hot water and 1-3/4 cup unsweetened almond milk.  The sauce packet was then poured in and all I had to do was stir it all together and let it come back up to a boil.  Once that happened, I poured in the pasta and gave it another stir.  I reduced the heat, covered it and let it simmer for 13 minutes, stirring occasionally.  The pasta actually did tenderize really quickly, so I was actually very impressed.  Once the pasta reached that perfect al dente…I removed the skillet from the heat, uncovered it, and let it sit for around 2 minutes to allow the sauce to thicken.

Dinner was ready.

I dished this meal up into 4 portions, two for tonight for my roomie and myself and two for tomorrow (hey…dinner’s already prepared…just needs to be reheated!).  And we settled in for our meal while watching Chopped.  Because…that’s how we roll.

One bite…and I was blown away.  What great flavors.  It’s like the best, warming, delicious comfort food.  The rice pasta cooked up beautifully, not getting mushy and falling apart, but standing up to, not only the chorizo, but also the sauce.  I loved the heat that the soy chorizo brought to the dish.  The textures were perfect.  And the flavors just all worked together.  I loved that I was able to lighten it up using unsweetened almond milk.  This does have some dairy in it…but I cut it where I could.  I found this dish to be a throwback to a German dish a babysitter made for me when I was younger.  It was fantastic.  And I found myself savoring each forkful.  I’m excited I get to eat it again tomorrow.

Let’s talk ingredients, shall we?  Mrs. Leeper’s Gluten Free Cheeseburger Mac is made from brown rice pasta.  The sauce is made with whey, modified corn starch, tomato powder, nonfat dry milk, onion powder, sugar, salt, rice flour, autolyzed yeast, natural butter flavor, natural flavor, garlic powder, citric acid, extractives of turmeric and annatto, paprika, caramel color, and not more than 2% silicon dioxide added to prevent caking.  So…not great…but not bad either.

Let’s talk nutrition.  A serving of Mrs. Leeper’s Gluten Free Cheeseburger Mac is 1 cup prepared.  As packaged, without adding your protein, and your milk of choice, this serving provides you with 170 calories and 0.5 grams of fat.  A serving will also give you 480 mg sodium and 7 grams of sugar.  It is cholesterol free.  And, in addition, you will be getting 2 grams of fiber and 4 grams of protein.  It’s filling without being overly filling.  And once you add in all your milk and proteins of choice…that all changes.

Oh…I was really surprised and quite impressed with Mrs. Leeper’s Gluten Free Cheeseburger Mac.  I modified it as much as I could to fit my diet and really loved how it turned out in the end.  Really delicious…a hint of spice…great texture.  And a happy belly when all was said and done.  Now, I can’t wait to try more of the Mrs. Leeper’s boxed meals for something quick and easy to prepare.  And it’s so adaptable.  This would be good even without the protein.  And I may have to try one of them like that.  Or return to this one and see how it compares.  As it is…the Trader Joe’s Gluten-Free Soy Chorizo was a great fit for the protein.  The zesty cheese sauce played beautifully with it.  I was so happy with my dinner tonight, which, after my rough day at the office…was just what I needed.  Beyond impressed.

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Product Review: Aldi liveGfree Gluten Free Southwest Veggie Stuffed Sandwiches

Aldi liveGfree Gluten Free Southwest Veggie Stuffed Sandwiches
Aldi liveGfree Gluten Free Southwest Veggie Stuffed Sandwiches

Product: Aldi liveGfree Gluten Free Southwest Veggie Stuffed Sandwiches – $2.69

For those of you, who, like me, were diagnosed with Celiac later than life…raise your hand if you remember the simplicity, the ease, and the not-really-so-tasty-but-you-thought-it-was days of yore when you could pull something called a Hot Pocket out of the freezer, slide it into a little heat envelope thingy, and nuke the hell out of it…the filling oozing out of the edges and baking to that microwave safe, dish.

Mmmmm…

Yeah…those were the days.

There was, honestly, a time when those were my lunch.  Every.  Single.  Day.

Sometimes dinner.

Those were the days I lived out of my freezer.

Like…I sort of am now because I hit a low point in my life and went on a buying spree of things I didn’t really need…but at the time, apparently had to have…in my freezer…which I had emptied out of processed foods and is now packed full of them once again.  This is what happens when a runner sprains her ankle.  She falls off that wagon.

That being said…simplicity and ease shouldn’t be eliminated completely.  And while I don’t like dining on processed foods, they do play their part.

As I mentioned, Aldi put out a test line of gluten-free products, branded as liveGfree, and spanning everything from cookies to crackers to snack bars to frozen meals to ready-made frozen pancakes (2 flavors even!) to…things like baking mixes.  Yes…Aldi has jumped on the bandwagon and has offered those of us who must eat gluten-free a more affordable option than what we get at all the grocery stores and natural food stores where we have to shop.

I won’t lie…I pretty much snagged one of everything when I went into Aldi.  Thankfully, I took a stroll around the store and found more items in the freezer section.  YAY!!  Jackpot.  Because in among them were the liveGfree Gluten Free Southwest Veggie Stuffed Sandwiches.  Yeah…happiness can be achieved with stuffed sandwiches…because they really don’t exist in the gluten-free world.  Well, Glutenfreeda makes a version of them, but none of theirs are also vegetarian.  BOOO!  So the fact that Aldi’s liveGfree brand has a vegetarian option…hell yeah…that was coming home with me.  This was meeting my freezer.

And, as I was going running with my friend Natalie yesterday…I needed a simple dinner to heat up so I could change, slather on some sunscreen, and head through the mess of Louisville traffic to her apartment.  We wanted to do something out-of-the-box instead of our normal Monday run.  And it meant some ice cream at the end of it (I had Fudgesicle sorbet!).  So, I really had nothing already prepared…so I opened up my freezer and spotted the liveGfree Gluten Free Southwest Veggie Stuffed Sandwiches.

Perfect.

I got out some plates, pulled the stuffed sandwiches out of the box, slid them into the sleeve, put them in the microwave for just over 2 minutes…and gave them their quick nuking.

Dinner was served…conveniently speedily.

But was it any good?  Well, I served up Cathy first and she was delicately nipping at the sandwich while mine was heating.  I asked her how it was.  She did the high-pitched, “It’s…okeedokey.”  That means…eh….not so good.  So, I asked her to elaborate.  She found the crust to be dry and the filling to be spicy.  She’s a spice wimp.  I can’t remember (because it has literally been ages) if Hot Pocket’s crusts were dry to the taste…so I can’t really compare as far as that is concerned.  When mine finished up it’s cookery in the microwave, I dumped it onto my plate, cut it in half, took a picture, and then took a bite.

Yes…the crust was definitely dry.  In fact…it was distractingly dry.  I felt that the stuffing was lacking.  I loved the spice and I loved the brown rice and black bean combination, but it was seriously lacking.  I felt it wasn’t truly “stuffed,” if you know what I mean.  And while rice and beans are great fillers…and filling…these are Soutwest Veggie sandwiches.  And I found the veggies to be really lacking on the inside.  It was mostly rice and beans.   Bummer.  Actually, so far…of all the items I’ve tried from the liveGfree brand, this is the one I am least likely to purchase again.

So, let’s talk ingredients.  The crust and filling of the liveGfree Gluten Free Southwest Veggie Stuffed Sandwich is made from gluten-free millet flour, water, gluten substitute (rice flour, corn starch, maltodextrin, pea fiber, guar gum), brown rice, salsa (diced tomatoes, tomato puree, salt, diced jalapeno peppers, diced Anaheim peppers, dehydrated onions, spices, dehydrated garlic and citric acid), water, black beans, roasted corn, green chilies, pepper jack cheese with jalapeno peppers, sugar, honey, soybean oil, xanthan gum, dry yeast, deli seasoning, baking powder, baking soda, salt pasteurized dried egg yolks, low moistere part skim mozzarella cheese, southwest style seasonings (spices, red chili pepper, paprika, salt, garlic powder, citric acid, modified food starch (NOOOO!), and cornmeal.  As for the topical ingredients, these include BBQ seasoning, fructose, paprika and paprika extract, tomato powder, natural smoke flavor, and spice.  These are gluten-free, nut-free, and wheat-free.

Nutritionally speaking, a serving size is one of the two included stuffed sandwiches.  This stuffed sandwich will provide you with 270 calories and 6 grams of fat. You will also be taking in 2 grams of saturated fat, 5 mg cholesterol, 440 mg sodium, and 8 grams of sugar.  Not impressed.  And, you will also be taking in 5 grams of filling fiber and 7 grams of protein.  These, surprisingly, were filling…but they just weren’t all that good.  LOVED the spice…but it just lacked…flavor.

While I know some of my gluten-free friends have raved about these, I wasn’t as high on them, nor as impressed.  I don’t think I’ll spend my money on these again in the near future.  I was underwhlemed and a bit disappointed, since these had really gotten me pretty excited when I saw them in the freezer at my local Aldi.  A bit of a letdown…but…I am glad I at least tried it.

Aldi liveGfree Gluten Free Southwest Veggie Stuffed Sandwich (not so stuffed...as you can see)
Aldi liveGfree Gluten Free Southwest Veggie Stuffed Sandwich (not so stuffed…as you can see)
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Restaurant Review: Alma Cocina, Atlanta, Georgia

Alma Cocina, Atlanta, Georgia
Alma Cocina, Atlanta, Georgia

Restaurant: Alma Cocina, Atlanta, Georgia

So, here I was in Atlanta, Georgia…having completed a marathon earlier that morning.  I spent the afternoon doing the tourist thing…scoping out the CNN Studios and just walking around and enjoying the city.  Trust me…after a marathon, it’s best to keep moving.  That being said…another important thing to do after running is to begin proper recovery.  And part of that is nutrition.

A big part of that is nutrition, actually.

Prior to the race, my roomie and I had thought that we’d simply return to Max’s Coal Oven Pizzeria for dinner.  Then we ate there…and were not impressed.  At all.  So, this meant new plans had to be made.  And, after watching some Food Network and seeing guacamole…I was craving.  Mexican.  Mmmm…guacamole.  Yum yum!  So, I got onto my Find Me Gluten Free app and discovered that not far from the hotel was a nice Mexican joint called Alma Cocina.  I pulled up the Web site, glanced at the gluten-free menu and thought…this might be a great place to try.  I passed the laptop to my roommate so she could take a gander, and she agreed that Mexican sounded good.  So, we made 6 p.m. reservations…and called it a night.

I marathoned.  I did the tourist thing.  I walked…a lot.  I discovered that I was hungry…and still had an hour to go before dinner reservations.  Cathy decided that we should start ambling that way because she wouldn’t feel bad walking in at 5:30 p.m.  I liked her logic, so that’s what we did…killing off a bit of spare time by wandering around the block and checking out the Dragon*Con hotels.  Because…why not?  Around 5:30 p.m., we strolled into Alma Cocina for dinner.

We were greeted immediately upon entering.  I told them that we had reservations at 6, but we were here early.  They said it wasn’t a problem, and took us right to the table.  We were seated and they went to check off our reservation, returning a moment later with some menus, including the gluten-free menu for me.  AH!  They read the reservation.  YAY!  I was feeling good about this already.

Alma Cocina's Gluten-Free Menu
Alma Cocina’s Gluten-Free Menu

As we looked over the menu, our server came over to get our drink orders.  I was recovering…so water for me.  Cathy did the same…because she’s a copy-cat.  Just kidding.  But…she did also get water.  When he returned, I inquired as to how big the sides were.  He said they were relatively big…so I pondered for a moment, but we went ahead and ordered the Gluten-Free Guacamole ($6.00) as a starter.

After leaving to put in the order, our server returned and asked me if the gluten-free was a food allergy or just a dietary choice.  I told him I was a Celiac and he nodded and said, “Okay…so cross-contamination is not okay.”  He hurried off.  I might have arched an eyebrow at Cathy.  They really do pay attention.

Alma Cocina's Gluten-Free Guacamole (served with chayote...not chips)
Alma Cocina’s Gluten-Free Guacamole (served with chayote…not chips)

Our appetizer of gluten-free guacamole came out a few minutes later.  It was this little bowl of gorgeous, creamy…yet chunky, mashed avocado with all the right seasonings and additions.  But…no chips.  The server said that to prevent cross-contamination, the tortilla chips were replaced with chayote.  I was intrigued!  He then asked if we were ready to order…and at this point we were.

Cathy went ahead and ordered the Fried Avocado Tacos ($14.00), which consisted of crispy queso cotija, poblano pesto (which she says I need to make!), roasted tomato…and yes…fried avocado.

I went for the sides…because the only other option on the gluten-free menu for me would have been the Vegetarian Platter and that just sounded like too much.  So, I opted for ordering the Mexican Chopped Salad ($4.00), which was a mix of jicama, chayote, red onion, ancho chile powder, and cilantro.  I also ordered the Black Beans and Poblano Chili Rice ($4.00) which came with pico de gallo.  Orders in…we were left to our appetizer.

The guacamole was amazing!!  Seriously.  It had red onion, serrano pepper, red onion, lime, cilantro…everything that I make mine with at home.  And it tasted fantastic.  Cathy told the waiter when he came back to see how it was that was amazing…almost as good as mine.  Hee!  But…what really made this a standout, believe it or not, was the chayote.  No lie!  The sweetness of the chayote (which, in case you haven’t googled it yet…is an edible plant that is pear shaped with a thin, green, wrinkly skin and white flesh.  It is sort of like a squash…but sweet.  And it can be eaten raw, cooked, mashed, baked, boiled, fried, etc.) was just what the guacamole was needing.  Now, at home I eat my guacamole with tortilla chips.  If I can find chayote in one of the numerous stores I shop in…that won’t happen ever again.  This is above and beyond tortilla chips.  This plant was made for guacamole!  Between the two of us, Cathy and I made short work of the guacamole.  In fact, we were just polishing it off when our entrees arrived.

Now, the chef got a little creative with my Mexican Chopped Salad.  Seemed they were out of it, so he went ahead and pretty much sliced up all the components and made a version of the salad for me.  It looked delicious and fresh as it was settled down in front of me.  And I was beyond intrigued by my green rice and super-delicious looking black beans.  Oh yeah…I was one happy marathoner.

We were left to enjoy our dinner and Cathy dove into her tacos…declaring them one of the best things she has ever eaten.  And praised that poblano pesto to the roof.

I started with the Mexican Chopped Salad.  It was an amazing array of textures and flavors.  I loved the jicama and how it tasted when mixed with the chayote.  The red onion brought a bit of bite to what, otherwise, would have been way too sweet.  As it was…I got about 3/4 of the way through before calling it quits.  It was delicious…but with the chayote with the guacamole…I needed some spice and some heat.

I turned my attention to the Black Beans and Pobalno Chili Rice.  Oh my gluten-free gods…this was delicious.  It is so simple.  So basic.  And yet…the flavors were awesome.  I loved to scoop up some of the beans and rice together.  I loved the little bit of heat that the beans had with them.  I loved the sweet, with a hint of heat, rice…and how it was green.  Pablano chili rice…for the total win.  I was enamored with this side.  I sort of wished I had ordered two of them.  But, I was getting full fast.  Rice and beans will definitely get that tummy full.  Carbs, fiber, and protein, baby!  But it was what I needed.  And I polished that plate clean.

And I was full.  The waiter came to take away the dishes and asked if we were interested in dessert.  We passed because both of us were now quite full.

Wow…what an amazing restaurant.  The atmosphere.  The service.  The overall experience…I would go back in a heartbeat to Alma Cocina.  I felt like they were very mindful of my food allergies and took great care when it came to preparing and serving my food.  LOVED every moment of our time there.

Alma Cocina's Side Orders of Mexican Chopped Salad (left) and Black Beans and Poblano Chili Rice (right)
Alma Cocina’s Side Orders of Mexican Chopped Salad (left) and Black Beans and Poblano Chili Rice (right)
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Product Review: Garden Lites Southwestern Souffle

Garden Lites Southwestern Soufflé
Garden Lites Southwestern Soufflé

Product: Garden Lites Southwestern Soufflé – $3.49+

Awhile back, I stumbled upon Garden Lites products.  And I mean…this was a good while back.  Back when really all they were offering were their soufflés.  Well…their product line-up has expanded.  And yes…they even added some different soufflé flavors.

This isn’t something new.  This actually happened quite a bit ago.  I just never could find the new flavors.  And when I finally did…they sat in my freezer.  I just sort of got on this cooking thing and never turned back.  I love cooking up something fresh.

But with the holidays in full swing…sometimes it’s too hectic after a long day to start something from scratch.  That’s why I was so thankful to have a couple of Garden Lites soufflés kicking around in my freezer.

Forreals!

With being out of town the past couple of weekends, the CSA bin has been on hold.  So, no fresh fruits and vegetables delivered to my door.  Not until after Christmas when things aren’t as crazy and I’m traveling less.  So, after a long day at the office and not much energy to spare the other night…I came home and my roommate and I decided to split a Garden Lites soufflé and enjoy that with some baked, hand-cut shoe-string fries.  Always baked…never fried in my home.  Just as my mom always did it.  That’s how I was raised, peeps!

Anyway…we had two choices for the soufflé, so I just grabbed the one on top.  The choice: Garden Lites Southwestern Soufflé.

It sounded amazing, combining seasonings with vegetables like tomatoes, broccoli, zucchini, black beans, corn, red pepper, green pepper, and even brown rice!  Once my potatoes were cut into shoestrings (yes…I do that by hand!), I got them in the oven and then had to wait in order to start the main dish.

Garden Lites Southwestern Soufflé (cooked)
Garden Lites Southwestern Soufflé (cooked)

Garden Lites soufflés are so easy to cook up.  As the potatoes were finishing up, I popped the Southwestern Soufflé into the microwave and gave it a little burst of heat for 3-1/2 minutes.  I left it to stand for about a minute before removing the plastic wrapper and then microwaving it again for another full minute.

That’s it.  SO easy!

I’ll be honest…I thought it made the apartment smell like Taco Bell…and it has been ages since I’ve even set foot in a Taco Bell.  So…that was interesting.  I sliced the fluffy soufflé in half and dinner was served.

Tasty!!  That’s the best way to describe this soufflé.  I loved the fluffiness the egg whites bring to the actual product.  The veggies and spices are evenly incorporated and chopped so they aren’t awkward.  In fact, bite-for-bite, I loved the variety of flavors and textures.  It was a perfect bite…and it even tasted like a taco.  Go figure.  My roommate loved it too.

So, ingredient wise, the Garden Lites Southwestern Soufflé contains pasteurized egg whites, onion, crushed tomatoes, broccoli, zucchini, black beans, corn, brown rice, red pepper, green pepper, corn starch, evaporated cane juice, canola oil, lemon juice, sea salt, garlic, chipotle pepper, chili powder, ancho pepper, and cumin.  All real ingredients…all real food.  Nothing fake or processed here.  This dish is gluten-free, dairy-free, soy-free and nut-free.  Love it.

As for nutrition…the Southwestern Soufflé is actually a really healthy choice.  The entire soufflé is the serving and that one item is only 180 calories and contains only 2.5 grams of fat.  This soufflé also will serve you up 4 grams of sugar and 650 mg of sodium.  The sodium does seem a bit high…but it is a prepackaged food.  Not only that, the Southwestern Soufflé provides 4 grams of filling fiber and 9 grams of amazing protein.  So good.  And good for you!

I loved the Southwestern flair that this souffle carried with it.  Loved every bit of it.  And every bite for that matter.  Looking to add a little spice to your menu on a hectic day?  Keep Garden Lites in your freezer and you’ll have an easy meal in less than 5 minutes.  And…you’ll love every bite of it.  I know I sure did!  I’ve always loved Mexican and Southwest flavors…so this souffle was made for me.  And I devoured it in kind.

Half of a Garden Lites Southwestern Soufflé
Half of a Garden Lites Southwestern Soufflé
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Glutino puts the gluten-free fun back into dipping with new Tortilla Dippers

Glutino Gluten-Free Tortilla Dippers
Glutino Gluten-Free Tortilla Dippers

Product: Glutino Gluten-Free Tortilla Dippers – $3.99+

Glutino.  Glutino.  Glutino.

Here is what I love about Glutino – I have yet to try one of their products and not like it.  Everything has been impressive and delicious and amazing.  So close to what I used to be able to eat…it’s scary…and amazing…full of gluten-free awesomesauce all at once.  They were the first to bring me gluten-free pretzels.  The first to give me gluten-free toaster pastries.  And now…the first to create the ultimate gluten-free tortilla chip…meant for dipping.

Remember Tostitos Scoops?  You should.  Because they are actually one of Frito-Lay’s gluten-free products.  Yeah.  Well, think Tostitos Scoops…but done in a completely gluten-free facility.  That’s what you get when you purchase Glutino’s Gluten-Free Tortilla Dippers.

Glutino’s Web site declares that these Tortilla Dippers are made for the bold, the brassy and the sassy.  And that may not be far from the truth.  The entire point of a dipper is to get all wild and crazy with what you choose to scoop with them.  Or…the toppings you pile onto them.  The entire point is that they must, I repeat…MUST…hold up to the toppings or the weight of the scoop, be it nacho cheese, salsa, guacamole, or some other amazing dip of your own creation.  If they fall apart or crumble…no good!

I spotted Glutino’s Gluten-Free Tortilla Dippers while at my natural food store on an end cap.  The Glutino products were on sale…so I allowed the splurge.  I knew there would be something I could make with them, regardless.  And I was right.  It just took me about a month to actually get around to using them.  But, my roommate had her last wisdom tooth removed this past week, and after being stuck on mushy food for the entire week, yesterday she had one request…

NACHOS FOR DINNER!

So, I complied.  After all, I had some Trader Joe’s queso (gluten-free) in the pantry that was begging for some action.  In addition, some black beans that would add some delicious protein.  Oh…and avocado.  Because if there is a reason to add avocado to something I am going to.  Heck, I’ll just eat the avocado.  But I digress…

Since she was ready for crunchy food again, I agreed to make some nachos per her request.  And I already had everything at home to make it happen.  BONUS!

I pulled out the beans and got them heating on the stove.  While that was happening, I went ahead and chopped up some fresh tomatoes and got the avocado sliced, pitted, and chopped.  Then…the queso was warmed in the microwave.  Soon…dinner would be ready.  All I needed now was the chips.

So I pulled the Gluten-Free Tortilla Dippers out of the pantry and doled out a serving for each of us.  Then the beans were tossed on top…followed by the tomatoes, the avocado, then the queso.  Dinner took almost no time at all…and was now ready to be served.  I added a bit of vegan Sriracha sour cream to the top, and for me a few jalapeno peppers.

Time to dig in and see how the Tortilla Dippers handled my toppings.

The fact was, Glutino did it’s job well.  Not only do these chips have an amazing texture and crunch to them, you can really taste the sweetness of the corn.  It adds a beautiful balance to the dish you are using them with, honestly.  I had to try a chip on its own, and I felt that they tasted even better than Tostitos Scoops.  And I used to heat the hell out of those.  They didn’t get mushy, nor did they crack and crumble when the toppings were piled on top.  I asked Cathy what she thought and she raved about them.  This is always a good thing, because she can be rather finicky at times about things that are close to a favorite product…and she really has always loved to the Tostitos Scoops.

So, let’s talk about nutrition.  For a chip, these are identical in comparison with Tostitos Scoops.  Honestly.  A serving is 28 grams, or about 12 chips.  This serving sets you back 140 calories and 7 grams of fat.  Not bad for a corn chip.  A serving also only dishes up 120 mg of sodium, 2 grams of fiber (one more gram than Scoops), and 1 gram of protein.  Everything else is identical.  This has one gram less in carbohydrates.  Aside from that…nothing too different.  But when I can get something that is certified gluten-free…that’s what I am going to purchase.  So, Glutino…you win!

As far as ingredients go, Glutino’s Tortilla Dippers are made from ground whole white corn, vegetable oil, toasted corn germ, and salt.  Four ingredients.  Simply made.  Simply delicious.  Simply good.

Don’t take my word for it though.  These are definitely a bit pricier than Tostitos, but I’d pay the extra few dollars again.  Without batting an eyelash.  And we all know I live on a strict budget…so that’s saying something.

Next time you’re feeling the need to make a salsa, queso, guacamole, or other dip…give Glutino’s Gluten-Free Tortilla Dippers a try.  I promise…you’ll love them!

Nachos made with Glutino's Gluten-Free Tortilla Dippers
Nachos made with Glutino’s Gluten-Free Tortilla Dippers
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Recipe: Vegan Taco Salad (With a Twist)

Every week, I receive this amazing little green bin on my doorstep that is stocked with fresh, organic, local vegetables.  Depending on the week, I can churn through these fresh goodies quickly…or I struggle to use them up before the next week when another great bin arrives.  This week, it was one of the slower-through-the-produce weeks as my roommate had her last wisdom tooth removed and was on soft food.  But she humored me the other night…and let me use up quite a few of our veggies to create this amazing dish.

I spotted this recipe on Pinterest…and it seemed easy enough…and very, very delicious!!  So, with my roomie’s permission and blessing, this is what I fixed for dinner.  Of course, I tweaked it a little to use up some of the ingredients I had from my bin…but those will be noted in the recipe.

The recipe itself is taken from the blog Healthful Pursuit.  As I said…I added my own fresh veggie twist on it to polish off some of the items from my bin.

Recipe: Vegan Taco Salad (With a Twist)

Vegan Taco Salad (With A Twist)
Vegan Taco Salad (With A Twist)


Servings: 1
Time: Prep 10 minutes; Cook 10 minutes

Ingredients:

Taco seasoning:

  • 1 tablespoon chili powder

    Homemade Taco Seasoning
    Homemade Taco Seasoning
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
Taco “meat”:
  • 1/2 white onion, sliced
  • 3 tablespoons water
  • 1 cup cooked chickpeas
  • 1 teaspoon taco seasoning

Guacamole:
  • 1/2 avocado flesh, mashed
  • 1 tablespoon finely diced white onion
  • 1 clove garlic, minced
  • 1 tbsp finely chopped fresh cilantro
  • Juice from 1/2 lime
  • Sea salt and freshly ground pepper, to taste

Cilantro-Lime Dressing:

Cilantro Lime Dressing
Cilantro Lime Dressing
  • 1 bunch cilantro leaves, rinsed well
  • 1/2 cup fresh lime juice
  • 1/2 cup olive oil
  • 2-3 tablespoons honey, to your taste
  • salt and pepper to taste

Salad Ingredients:
  • 2 cups chopped romaine lettuce (I used cabbage)
  • 1 tomato, chopped (I roasted and chopped organic beets)
  • Salsa (optional, I didn’t use)
  • Corn Tortillas (optional, I didn’t use)

Directions:

Make the taco seasoning.  In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

Add sliced onion and water to a medium-sized saucepan. Heat on medium-high heat for 2-3 minutes, until onions are softened.

Add chickpeas and taco seasoning and reduce heat to medium.  Cook uncovered for another 2-3 minutes, until heated through.

Meanwhile, add guacamole ingredients to a small bowl and mash with a fork to combine. Set aside.

Make the cilantro lime dressing.  Feed cilantro leaves through food processor tube and process until finely minced.  Add lime juice and process a few seconds.  Slowly pour olive oil through food processor tube and process until dressing emulsifies.  Add honey, season with salt and pepper, and process a few seconds to combine.

Pile all of the salad ingredients in a bowl. Top with guacamole and taco “meat”.

~*~*~

This made a lot of salad.  I doubled the recipe when I made it the other night.  It was filling and very, very delicious.  I was very impressed with the way the flavors came together.  Instead of salsa, I made a cilantro lime dressing, which really topped off all the ingredients nicely.  And instead of tomatoes, I roasted up some organic beets by wrapping them in foil and putting them in a 425 degree for an hour and a half.  After letting them cool, I peeled off the skins and put them in the fridge until dinner time the following day.  Then I chopped them up for the salad.  It added a nice earthy flavor.  The lettuce was replaced with the cabbage I had in my fridge as well.  It was a nice substitution that really, really worked well.

Substitute, dress it up as you like.  This vegan taco salad is amazing whether you make it your own or follow the original recipe.  Filling, full of great proteins, healthy fats, and great flavor.

I also made my own taco seasoning…and it was awesome!

Go ahead…give this a try!

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Going Beyond Meat for vegan and gluten-free not-chicken options with Southwest Style Chicken-Free Strips

Beyond Meat Southwest Style Chicken-Free Strips
Beyond Meat Southwest Style Chicken-Free Strips

Product: Beyond Meat Southwest Style Chicken-Free Strips – $4.99+

Something happy happened to me the other day when I was in Whole Foods.  Something that I had been hoping for for a very long time.

I discovered…gluten-free vegan “chicken.”  Normally…any vegan/vegetarian protein has some sort of ingredient that contains gluten, normally used for texture purposes.  Sure, it can be left out, however, that is what the leading brands will tell you…it is for texture.  So, for these past two years, save for the Health Is Wealth Gluten-Free Vegan Not Chicken Nuggets, my not chicken food habits have been non-existent.  And…to top it off, my grocery store no longer carries the Health Is Wealth Gluten-Free Vegan Not Chicken Nuggets because they were told they were discontinued.  I think I cried…no…I did cry when I was told that.

But then Whole Foods saved the day.

The brand…Beyond Meat.  Their objective is simple – to become the market leader in the development and introduction of new plant protein products, specifically focusing on perfectly replacing animal protein with plant protein.  And to be able to pull this off cost effectively…not just for the company, but the consumer.

Beyond Meat was founded by Ethan Brown, who learned all about animal-based agriculture at his father’s dairy operation in Western Maryland.  As he grew up, he developed a career in the clean energy sector and contemplated whether the world would continue to raise and eat animals in such staggering numbers if a plant-based replication of the meat existed.  So, he began searching for a way to do just that.  Along the way he met Fu-hung Hsieh and Harold Huff at the University of Missouri, and after several years of collaboration, Beyond Meat was born with the sole purpose of driving innovation and progress on meat-free plates around the world.

Enter my little happy dance of joy…because not only is Beyond Meat’s products vegan…but they are also gluten-free.  And they come in three varieties: Lightly Seasoned, Grilled, and Southwest Style.

I grabbed the two kinds they had.  And I already had a dish in mind.  I was going to make my mom’s famous Mexican Chicken Casserole…but do it with the vegan chicken product and vegan cheese.  These strips were actually perfect.  And with the fact that it was a Mexican sort of dish, the Southwest Style Chicken-Free Strips would be ideal.  The Grilled was the other version…and those got tucked into the freezer for the time being.

So…how does this stack up?

Beyond Meat Southwest Style Chicken-Free Strips
Beyond Meat Southwest Style Chicken-Free Strips

For a gluten-free and vegan meat alternative…this is actually quite palatable.  The texture reminded me of the Quorn variety I ate before having to go gluten-free.  And the flavor was just as good…maybe more on the Morningstar level for taste…but that’s not bad.  In fact, I could actually, despite it being in a casserole, taste the not-chicken strips.  And what I loved about the Southwest Style variety was that little kiss of lime flavor you got with each bite.  It was a really nice surprise and a great addition of flavor to the entire dish.  These chicken strips didn’t turn to mush when they were cooked in the casserole.  In fact, they remained in full strips as real chicken would.  I was very impressed.  Both with the taste and the texture.  This is definitely a substitute I would do again.

Nutritionally speaking, the Beyond Meat Southwest Style Chicken-Free Strips have 4 servings per container.  Each serving dishes up only 130 calories and 3.5 grams of fat.  That is awesome!!  A serving also contains only 370 mg of sodium and no sugar.  That’s always nice to see.  And, you will also receive 2 grams of fiber and a whopping 20 grams of protein.  Yes…20 grams of protein in each serving.  How amazing is that?!

So…what are these not-chicken strips made out of?  Well…the basics are water, soy protein isolate, pea protein isolate, amaranth, vegan chicken flavor, expeller-pressed canola oil, soy fiber, carrot fiber, and they contain 0.5% or less of: white vinegar, salt, lime juice concentrate, garlic, black pepper, chili powder, onion, sugar, cumin, coriander seed, sodium alginate, dipotassium phosphate, titanium dioxide (color), calcium sulfate, oregano, paprika, red and green pepper powder, cayenne pepper.  If anything looks confusing to you, the website for Beyond Meat lays out what each unfamiliar ingredient may be.  It takes any guess work out of it.  And you’ll be happy to know…those couple of chemical sounding ingredients aren’t chemicals but things that appear naturally in nature.  Yep.  I learned something too.

If you are looking to cut back on meat, or perhaps are vegetarian or vegan, Beyond Meat is a fantastic choice.  While there is a literal sea of vegan/vegetarian meat alternatives out there, very few of them on the market are gluten-free.  Beyond Meat finally brings the protein back to the gluten-free vegan/vegetarian plate.  And for that, I am forever grateful.

With how much I enjoyed the Southwest Style Chicken-Free Strips, I am totally anticipating giving the Grilled ones a try too.  These were just what I needed!

Mexican
Mexican “Chicken” Casserole using Beyond Meat Southwest Style Chicken-Free Strips
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Udi’s wins on size and flavor, but falls short on texture with new Gluten-Free Plain Tortillas

Special Delivery of Udi’s Gluten-Free Goodies – including brand new products!
Special Delivery of Udi’s Gluten-Free Goodies – including brand new products!

Product: Udi’s Gluten-Free Plain Tortillas (large) – $5.20+

Mmmm…food in taco form is always a good thing.  I love tacos.  I love burritos.  I love breakfast wraps.  I love just about anything you could possibly think about wrapping up in a tortilla.  Seriously.  As long as it fits into my diet, I’m all about it.  And I definitely love Mexican-inspired dishes.  The problem with that is that sometimes it’s hard to find full-size tortillas to work with the dish you have in mind.

Well, awhile back, I received a nice box of goodies from Udi’s Gluten-Free Foods, containing a mix of some of their new and some of their classic products.  I was overjoyed to see quite a few of the items in that box and have definitely fallen in love with them…or fallen back in love with some of the classics I had ages ago and haven’t yet worked my way back around to purchasing again.  Let’s face it…when it comes to taste and texture, Udi’s is constantly one of the front runners in the market.

Udi's Gluten-Free Plain Tortillas (Large)
Udi’s Gluten-Free Plain Tortillas (Large)

One of the new products that was included in this box of Udi’s goodness were the new Gluten-Free Plain Tortillas.  Udi’s recently came out with these tortillas that look and feel like regular flour tortillas.  Honestly.  I was simply amazed when I went to use these in a recipe.  I mean…wow.  It was just like those days when I didn’t have to worry about eating a flour tortilla.  I was so excited about putting my vegan shrimp taco fixings on this tortilla too.

I was sent the package of the larger varieties of these tortillas.  Awesome.  They also come in smaller, taco-sized tortillas as well.  So you get your pick.  I was ready to have a soft-shelled taco again in my life.  And these were such a different feel than the ones I’ve had from Rudi’s Gluten-Free Bakery, so I was definitely looking forward to seeing how they worked with my fillings of choice.

I’ve cooked these tortillas up two different ways, and I have to say…while I do enjoy the flavor and the taste of these…I’m having a hard time with the tortillas themselves.  They are definitely delicious…but the texture is off.

Udi's Gluten-Free Plain Tortilla (Large)
Udi’s Gluten-Free Plain Tortilla (Large)

The first time I made up my vegan shrimp tacos, I prepared the tortillas using the microwave method.  This means I wrapped the tortillas in a damp paper towel and microwaved them for the recommended time.  Then, these tortillas were piled on with the fillings, lettuce, onion, vegan shrimp, avocado, and some vegan Sriracha sour cream (my invention).  I carried a plate of one tortilla stuffed with taco goodness over to my roommate…and sadly…the tortilla crumbled.  It just…fell apart.  Mine was the same way.  So, I ended up grabbing for a fork and we finished off our meal that way.

Last night, I decided to do the warm in a dry skillet technique, hoping for better results.  Crossing my fingers, I heated up my large skillet on the stove and placed a tortilla on it to warm before flipping it over and doing the same on the other side.  I repeated with the second tortilla.  I once again loaded up all the delicious fillings form my Vegan Shrimp Tacos and carried one plate over to my roommate and enjoyed the other for myself.  This time, I found that I could pick up the tortilla, however the texture was a bit gummy.  So, while my first attempt had the perfect texture, it crumbled…and my second attempt had held up to the toppings, but the texture was off.

I’m at a loss.

I have two more of the 6 toritllas that are included in the pack to go through.  I think it will be interesting to see how my third attempt making something with these tortillas turns out.  I think I might go classic quesadilla this time and see if that works out in the end.  Maybe I’m doing something wrong, because I haven’t read about anyone else having such issues with these tortillas.

I will say this…if you want the feel and the flavor of a flour tortilla…probably something you’ve been missing, this is the tortilla that will fulfill that craving.  It is spot on!!  However, so far…my attempts at utilizing them for eating has been an epic fail.  I love Udi’s…but when I want to eat a taco…I want to pick it up and eat it like a taco.

Yeah…I think the quesadilla thing is next.  Hopefully it will have a better result.

Nutritionally speaking, Udi’s Gluten-Free Plain Tortillas aren’t don’t fare too bad.  Not really.  One tortilla serves up 170 calories and 4 grams of fat.  In addition to that, you get served 5 filling grams of fiber and 5 grams of protein.  They are relatively low in sodium for a processed food (330 mg) and they are cholesterol free.  NICE!  You can fill them, stuff them, fold them, and do whatever you like to bring them to life and (hopefully) have good results.  My attempts have been an epic fail thus far, but I’m not giving up.  Not yet.

I have faith in Udi’s and stand behind their products a lot.  However…checking the ingredients…not sure how I feel about modified potato starch being on that ingredient list.  Gluten-free foods…should be healthy and not laden with excessive calories or fat.  For the most part, Udi’s follows this.  But…modified foods, I do have a problem with.  So, hopefully they will begin working that out of the ingredients in the future.

So, as far as tortilla love goes…I love certain aspects of this product…but other parts of it don’t work for me.  You will feel like you’re eating a real flour tortilla…and that is something no gluten-free tortilla that has come before it has managed.  If I can just figure out that perfect cooking procedure and get the product to either not crumble or have a gummy texture…we’ll be in business.

I’ll let you know how those quesadillas turn out.

For now…on the fence with these.  It’s not love/hate…but it’s love/like/dislike at the moment.  So, there is room for improvement.  And hopefully…improvement will happen.

Udi's Gluten-Free Plain Tortilla topped with Sophie's Kitchen Gluten-Free Vegan Breaded Shrimp, red onion, avocado, and vegan Sriracha sour cream
Udi’s Gluten-Free Plain Tortilla topped with Sophie’s Kitchen Gluten-Free Vegan Breaded Shrimp, red onion, avocado, and vegan Sriracha sour cream