Vegan – Page 40 – The Celiathlete

May 23, 2013

Another great seafood stand-in found with Sophie’s Kitchen Gluten-Free Breaded Vegan Scallops

Product: Sophie’s Kitchen Gluten-Free Breaded Vegan Scallops – $5.99+

Yes…more vegan seafood!

Don’t judge.

When you’re a gluten-free vegetarian…you buy and try products like this. There is nothing wrong with that, right? In fact, I encourage all you seafood lovers to give these a shot. Maybe start with the most amazing gluten-free and vegan breaded shrimp…then try some of the other offerings.

You see, this little company called Sophie’s Kitchen, is making these frozen vegan seafood dishes…and I couldn’t be happier about it.

I was on the fence with their Gluten-Free Vegan Fish Filets…but I fell in love with the rich and bold flavors and texture of the Gluten-Free Breaded Vegan Shrimp. Well, I had pasta to use up…so I got it in my head to do something with the Gluten-Free Breaded Vegan Scallops.

Why not? A nice gluten-free angel hair pasta dish with some sort of garlic sauce would pair perfectly with scallops, yes? Of course it would. Pasta, garlic and scallops are…like…best mates.

So, the other night for dinner, that’s exactly what I set out to make. I got my gluten-free angel hair pasta going on the stove top, worked on a side of roasted asparagus (done in the oven with olive oil, balsamic, a little salt and a dash of black pepper). Then, I pulled the Gluten-Free Breaded Vegan Scallops out of the fridge (I put them in there to thaw while I was at work) to get them onto their own baking sheet and ready for the oven as well.

Sophie's Kitchen Gluten-Free Breaded Vegan Scallops (cooked) — Sophie’s Kitchen Gluten-Free Breaded Vegan Scallops (cooked)

That’s really all there is to these. You place them in the 375°F oven for 10-15 minutes, or until they are golden on top, and then…you’re ready to serve them up, however your little heart desires.

My pasta turned out to be an epic fail. My sauce was awesome. And as for Sophie’s Kitchen Gluten-Free Breaded Vegan Scallops?

I really liked these! I mean…really liked these. Not to the epic scale that I love the Gluten-Free Breaded Vegan Shrimp…but the scallops are really tasty as well. The texture was great. They weren’t grainy or anything. They didn’t taste like rubber. They had the perfect texture of a seared scallop. I felt that it really was the star of the entire dish that I whipped together. These just looked and tasted authentic. I was very happy with feasting on them. I actually saved a scallop as my last bite since the pasta was an epic fail (see blog post before this one). My sauce was awesome though. But the vegan scallops, as any “meat” portion of a dish should be, was the star.

So…what exactly are these seafood imitations made from? The answer is…konjac root, which is an ancient superfood staple across Southeast Asia and is very popular in traditional Japanese cuisine. It’s also known as the elephant yam. The konjac is combined with seaweed and other ingredients and viola…vegan (and in most cases, gluten-free) seafood. In this case, the Gluten-Free Breaded Vegan Scallops are made from water, konjac powder, beta glucan, modified potato starch, organic agave nectar, sea salt, rice flakes, potato starch, white pepper, carrageenan, and seaweed. Put them together…and you get…amazing imitation scallops that have some of the best texture and definitely soaked up the garlic and olive oil in my sauce. Delicious.

Nutritionally speaking, a serving of Sophie’s Kitchen Gluten-Free Breaded Vegan Scallops is 8 pieces. This serving will only set you back 50 calories! FIFTY CALORIES!! You will also be taking in only 1 gram of fat, 3 grams of fiber…and sadly…no protein here. These little breaded vegan scallops of awesome have no cholesterol, no trans-fat, no preservatives, no added colors, no MSG, no added sugar, are naturally low in sodium…and basically contain no artificial…ANYTHING!

Loving it!!

This is the third product that I have tried by Sophie’s Kitchen and these are definitely my second favorite thus far. I would love to try them in another way for preparation purposes. I am really loving what Sophie’s Kitchen is brignign to my gluten-free and vegetarian table. Thanks to their vegan line of seafood…fish can be back on my menu!

I think I’m in love with Sophie’s Kitchen.

No…I know I am.

Thank you…great people behind Sophie’s Kitchen…for giving this gluten-free vegetarian delicious options for a seafood dinner.

Sophie's Gluten-Free Breaded Vegan Scallops (served over DeBoles Gluten-Free Rice Plus Golden Flax Angel Hair Pasta) — Sophie’s Gluten-Free Breaded Vegan Scallops (served over DeBoles Gluten-Free Rice Plus Golden Flax Angel Hair Pasta)

May 22, 2013

Not sure I’m crackers for Mary’s Gone Crackers Organic Herb Crackers

Product: Mary’s Gone Crackers Organic Herb Crackers – $4.99+

First of all…best name for a brand…ever. It makes me smile when I look at it. Love the whimsy behind the name. You need whimsy…because Mary’s Gone Crackers deals with the great unknown of gluten-free snack products.

This is such a grey area at times when it comes to snack foods. Especially, if you’re like me, and had previously been able to eat regular foods. Going gluten-free was not easy for me. Nothing tasted just right. Nothing lived up to what I had previously been able to eat. Turns out…I was just purchasing the wrong products. I was doing gluten-free on a budget…and that was reflected in the products I was buying. I soon expanded my budget out of necessity to eat…something…delicious…and my world was opened up to an entire new line of products.

Gluten-free crackers are one of those products that can either be really, really delicious…or just…not so good.

If you flip back through my blog, you might discover quite a few varieties of crackers that I have sampled…and either enjoyed…or disliked. But…Mary’s Gone Crackers Organic Herb Crackers…they leave me on the fence.

Here’s why:

These crackers aren’t horrible. Not in the slightest. In fact, they are quite good. The flavor is just…bizarre to me. Honestly. I love how crunchy these are, but they leave my mouth feeling dry whenever I bite into one. I love how these are a blend of healthy grains and seeds…blending organic herbs in with their original recipe to add this savory quality. But…they just seem to be missing something. I think it’s a dip or a spread. A light schmear of cream cheese, or salsa, or even guacamole might do these crackers wonders. They have great texture and I love that I can see the seeds throughout the product. They are definitely crispy and have this rich herby and nutty flavor to them, despite containing no nuts at all in the ingredients. I really want to love these…I don’t. I like them. I think I need hummus or something to devour these with and enjoy them to their full potential. But they aren’t horrible. They are just…different.

Different can be good. Different can be bad. This sort of different is just…different.

Mary’s Gone Crackers Organic Herb crackers are made from organic, gluten-free whole grain brown rice, quinoa, flax seeds and sesame seeds…with a touch of blended organic herbs. They are not only organic, but also non-GMO (YAY!), vegan, dairy-free, wheat-free, gluten-free, made from whole grains, kosher, use no hydrogenated oils, and contain no trans-fats. So, these aren’t at all a horrible choice for a snack. Just know…these are best with a dip or spread…not on their own. On their own, you’ll be downing the water to rid yourself of the dry sensation and taste they leave in your mouth.

A serving of Mary’s Gone Crackers Organic Herb Crackers is 30 grams (or about 13 crackers). Remember, I always way out my food. It’s more accurate. This serving will set you back 140 calories and 5 grams of fat. These crackers are low in sodium as well. Yes, there is a small touch of saturated fat listed on the nutrition information, but that is naturally occurring in the sesame seeds that are part of these crackers. This is good. They have 3 grams of fiber and a powerful 3 grams of protein as well. So, not a bad choice for a snack. Not really. But…they could be if you have to add a spread or dip, depending on what you choose to top it off with. Healthy fats and healthy spreads or dips are a good choice. A homemade guacamole or hummus…or even a salsa would be amazing. I also think that goat cheese would be awesome on these crackers. But that’s just me.

So, while I don’t dislike these crackers, they just don’t stand out on their own. This is one of those crackers that would be perfect to lay out for a party…with a variety of toppers and dips. On their own, they are lackluster and a bit dry. But they definitely have a great crispiness in each bite, which is something I do love about them. I have sampled other Mary’s Gone Crackers products and crackers and have really enjoyed them. I think the herbiness of these particular crackers just sort of take away from what is normally so amazing about this brand.

May 21, 2013

Slide into a vegan and gluten-free burger season with SoL Cuisine’s Original Sliders

Product: SoL Cuisine Original Sliders – $5.49+

For the past month or so, I’ve been experimenting with dinner rolls…as slider buns. And having found out that my very own local allergen-free bakery, Annie May’s Sweet Café, makes the best I’ve ever tasted…well…sliders have become one of my go-to menu items. And with summer on the way, despite not having a grill, it is burger time.

BUT…being a gluten-free vegetarian sometimes means…I have to make my own sliders. And, trust me, some recipes work out better than others. For one thing, mine tend to not want to hold together, turning to mush and not really having that “meaty” texture to them. Granted, the two recipes I’ve done haven’t really lent themselves to being faux meat, but…the thought was there. When you bite into something that is meant to be a burger…that’s sort of the texture and taste that you are going for.

The other day, after buying yet another bag of allergen-free dinner rolls from Annie May’s…and knowing I had plenty of fresh produce in my fridge…I thought…sliders for dinner on Sunday might be awesome. The thing was…I really didn’t want to make my own. It was a super-busy weekend as it was…and Sunday I had spent a majority of my day listening to the Dalai Lama speak in Louisville. I was starving when I got out of there (no gluten-free and vegetarian options at the venue) and after downing some ice cream…I went grocery shopping for…the Poblano Chick(pea) patties I blogged about not too long ago. Except…the store didn’t have them anymore. My plans were about to go down the tubes.

But…then I remembered the glorious day I spotted SoL Cuisine Sliders (vegan and vegetarian, mind you) at Whole Foods in their freezer section. While it would mean I’d have yet another blog to write (I was backlogged enough I thought) on a product I could eat…I really wanted some real food for dinner that night. So…neglecting my initial response to make something I’ve already had before…my roommate and I headed over to Whole Foods and picked up a box of SoL Cuisine Original Sliders.

It was like it was meant to be. Because this box contained six sliders…and I had six dinner rolls. Awesome! Granted, the serving size for this product is 2 patties…we really weren’t out that much more by adding one more for each of us for dinner. A serving (2 sliders…remember…) will set you back only 100 calories. Yep. 50 calories per slider. Not too shabby, right? I thought it was awesome. The normal serving size also provides a fantastic 13 grams of protein! These vegan and gluten-free burgers are are low in sodium (240 mg) and have 3 grams of fiber. I think I should also mention that two patties is only 3 grams of fat as well. How awesome are these little veggie burgers of gluten-free wonder?!

And they weren’t difficult to prepare either. You can grill them, microwave them, cook them stove top, or put them in the oven. I had other things to prep with dinner…so I decided to do the oven method. I hoped this wouldn’t backfire, as I’m sure grilling or even doing it stove top would have gotten a nice crisp on the outside of these little patties. That being said, I prepped a cooking sheet and laid out all six patties, putting them into a 350°F oven. They had to cook for about 10 minutes on one side…and then flip them over and cook for another 10 minutes on the other side. Perfect, as I would have to throw my dinner rolls in to toast them up for my condiments and add-ons.

They smelled fantastic while they were cooking. And in that time I mashed up an avocado for the sliders, cut up some lettuce, chopped up a tomato, and sliced into an onion…all in the name of gluten-free vegan slider goodness. When the rolls and the sliders emerged, it was time to assemble the burgers. And I was starving and ready to eat.

So easy. A touch of avocado, then lettuce, the slider, vegan cheese, tomato, onion, and then more avocado before placing the top of the dinner roll on and making…the perfect slider. I did this for all of the rolls and patties and served them up to my roommate and I for dinner. She was already digging in by the time I finished putting mine together…and she was raving about the flavor. This was good news, as the SoL Cuisine Tofu Rubs were just…meh…okay. I settled in for my own dinner and lifted a slider to taste.

Oh…yeah…these are keepers. These are one of those products that will continue to find its way into my freezer. Seriously!

The SoL Cuisine Original Sliders are amazing. They are perfection. They taste meaty without being made from meat. In fact…they have such great texture and taste, if you closed your eyes, you’d think you were truly eating a burger. It’s amazing. It’s awesome. I am in love with these. Not only do they have fantastic texture and flavor, but they pair so well with any topping you might want to put on there. I heaped these sliders full with different condiments and vegetables, and they didn’t detract at all from the taste of the burger. These definitely compliment anything you top it off with. Or…if you want to sneak a taste on its own (like I did…for the sake of the blog) know that they are also very delicious on their own. Three sliders were so filling. But I was happily stuffed.

The SoL Cuisine Original Sliders are gluten-free and vegan. They are also kosher, and are a great source of calcium and iron. And what, exactly are they? Well, according to their ingredient listings, these little patties of meat-free, gluten-free goodness are composed of filtered water, soy protein concentrate, sunflower oil, dried onion, modified vegetable gum, dried tomato, sea salt, dried garlic, spices, organic lemon juice concentrate, and caramel color. I love seeing ingredients that I recognize. Love it.

So, not only are these a healthy choice for a meal, but they are delicious as well. I can’t wait to purchase more of these, or even try the other two slider varieties in the freezer section: Spicy Black Bean Sliders and Quinoa Sliders. Both sound…awesome! They will both be purchased for the sake of the blog and consumed. I hope they can live up to the high bar the Original Slider set. Totally loving my gluten-free and vegan sliders. Thanks to SoL Cuisine…I don’t always have to make my own. Sometimes…I can just cook them up and leave the prep to someone else.

Gluten-Free and Vegan Sliders made with SoL Cuisine Original Sliders

May 15, 2013

Popchips puts the lime in the corn tortilla to create wildly good Chili Limòn Tortilla Chips

Product: Popchips Chili Limòn Tortilla Chips – $2.99+

Popchips really, really, really had to win me back after the bad taste (literally) they left in my mouth with their Sweet Potato Popchips a little while back. I disliked it so much that even at the store I was a bit hesitant to even pick up the flavors I actually do like. Yeah…that’s pretty bad.

However, my gluten-free pantry has quite a few snacks left in its overstock and the next one up, according to expiration date…was the Popchips Chili Limòn Tortilla Chips. I was almost hesitant to retrieve them from the pantry…but I don’t let products go to waste…so I put on a brave face and opened up the bag.

One serving is 28 grams of these chips. You actually get quite a lot for that weight because these are corn masa that has been popped into this light, airy, barely-there feeling tortilla chip. Like…a less-dense version of a Dorito. They looked innocent enough at first glance…so I packed away the serving in a dish to take to work with me and dig out for my late afternoon snack.

Well, the moment of truth came just now. Yes. RIGHT now. I’m at my desk with the lid off my Pyrex container and I’m happily munching away on these Popchips. Smile on my face and everything. The disgusting memory of the Sweet Potato Popchips a thing of the past. Redemption…thy name is Popchips Chili Limòn Tortilla Chips.

I am in love with these. They are light, airy, and totally dusted with amazing flecks of flavor. Sort of…like Cool Ranch Doritos. I know that most of the Doritos out on the market are free of gluten ingredients (not officially gluten-free)…but I hate not seeing that label on the packaging. If it’s not labeled, I normally don’t buy it. So it has literally been two years since I’ve eaten Doritos (also…not all Doritos are vegetarian…so…). But…from what I remember, these Popchips Chili Limòn Tortilla Chips taste like…COOL RANCH DORITOS! Those were always my favorite. These just have a little more of a spice to them. Other than that…I probably wouldn’t be able to tell the difference. It makes me smile…even more than I already am from snack happiness.

Seriously…if like me you gave up simple pleasures like Doritos…welcome something even better back into your life.

Popchips Chili Limòn Tortilla Chips are the perfect blend of spices to give it a kick, but then add that twist of lime that sort of tames it down. It’s awesome. The flavor is just exciting on the taste buds. And yes…you will keep reaching for more. I can’t stop myself…which is why I weigh out my portions instead of carrying the entire bag with me to the office. Seriously…spiced to perfection and made light as air. These chips are made from all-natural ingredients and contain no preservatives. They are non-GMO (a really, really big deal!) and are labeled gluten-free, kosher, and vegan. NICE!

A serving of these amazing tortilla chips is 28 grams (or about 16 chips). This amazingly filling serving will only cost you 120 calories and 4 grams of fat. Not bad for a chip, right? These are very low in sodium (only 135 mg), contain no cholesterol, and serves up 2 grams of protein. As for ingredients…you’ll recognize them. And there are so few of them. Love that. These include stone ground corn masa, oil, chili pepper, salt, sugar, citric acid, dextrose, rice flour, onion powder, yeast extract, garlic powder, paprika, turmeric, paprika extract, toasted corn germ, and a twist of lime. Easy as that.

And they all just mix together to make the perfect bite. Every…single…time!

Popchips…I am so glad I had these after the disaster that was the Sweet Potato Popchips. Because these have won you back my favor. And I intend to keep the Popchips Chili Limòn Tortilla Chips in stock in my pantry whenever possible. Beyond delicious. These are downright addicting.

And simply amazing.

May 15, 2013

Recipe: Gluten-Free and Vegan Shrimp Tacos with Mango Salsa and Sriracha Sour Cream

So, last night I set out to work some culinary magic with some items in my refrigerator and my freezer. What came out of the plethora of ingredients I had on hand was one of the most amazing taco dinners I have ever created. I made mine gluten-free and vegan to fit my dietary needs, but if you happen to like real shrimp…use it. If you can eat regular sour cream…use it. The great thing about recipes is…they are made to be modified.

By popular demand, here is the recipe for my Gluten-Free and Vegan Shrimp Tacos with a Mango Salsa and Sriracha Sour Cream.

Recipe: Gluten-Free and Vegan Shrimp Tacos with Mango Salsa and Vegan Sriracha Sour Cream

Servings: 2 (2 tacos each)

Ingredients for Avocado, Tomato and Mango Salsa:

1 mango – peeled, seeded and diced
1 avocado – peeled, pitted, and diced
4 medium tomatoes, diced
1 serrano pepper, seeded and minced
1/2 cup chopped fresh cilantro
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
1/4 cup chopped red onion
3 tablespoons olive oil

Directions:

In a medium bowl, combine the mango, avocado, tomatoes, serrano, cilantro, and garlic.

Stir in the salt, lime juice, red onion, and olive oil.

To blend the flavors, refrigerate for about 30 minutes before serving.

Note: You will have left-overs…so enjoy with some gluten-free corn tortilla chips or save for the next day.

While the salsa is chilling in the fridge…prepare the rest of the tacos…

Ingredients:

4 Rudi’s Gluten-Free Fiesta Tortillas
1 box of Sophie’s Kitchen Gluten-Free Breaded Vegan Shrimp (or you can use real shrimp if not a vegetarian/vegan, just make/use a gluten-free breading)
2 leaves of Romaine lettuce, chopped
1/4 cup vegan sour cream (I used Tofutti Better Than Sour Cream – or use real sour cream)
1 tablespoon Sriracha

Directions:

Preheat the oven and cook the shrimp according to the instructions on the box. If using Sophie’s Kitchen Gluten-Free Breaded Vegan Shrimp, it takes about 10-15 minutes.

Mix together the vegan sour cream (or real sour cream, if using) with the Sriracha to make the Sriracha sour cream.

Warm the Rudi’s Gluten-Free Fiesta Tortillas in the microwave for about 20 seconds.

Remove and place on plates.

Placed chopped lettuce on each of the tortillas.

Scoop about 1/4 cup of the Avocado, Tomato and Mango Salsa over the lettuce.

Top the salsa with the cooked shrimp.

Top each taco with the Sriracha Sour Cream.

Fold tortillas around filling and ENJOY!

~*~*~

I’m already considering making this again tonight, because I still have a good chunk of the salsa remaining and…it was really, really, REALLY good. The combination of the sweet salsa with the savory vegan shrimp (don’t mock…they are awesome) and the hint of heat from the vegan Sriracha sour cream all just worked together. My roommate (who doesn’t have to do gluten-free or vegan…in fact…loves real shrimp) fell in love with this dinner and said it was one of the best dinners I ever made.

I encourage you to give it a try!

May 14, 2013

Recipe: Avocado, Tomato and Mango Salsa

By now, it’s no secret that one of the few fruits that I do not like (trust me…there aren’t many) are mangoes. Yep. Mangoes. I have never been a fan of that particular fruit. Give me papaya any day of the week…or any other fruit for that matter. But mangoes…there is just something about them that I just don’t like…flavor-wise.

So…while I was away in Minnesota visiting my grandpa and running a half marathon, my CSA bin order automatically went through. In this particular order that I was not around to modify (come on, I was visiting family, not sitting on my computer!), I soon realized that I would now be the proud (I guess?) owner of two fresh mangoes when my bin arrived on Friday.

Just…great! (Yes…that is sarcasm). So…what does someone who doesn’t like mangoes do with mangoes now that she has them and refuses to let anything go to waste?

Who knows? But I get on Pinterest and do some hunting for ideas. And one that I found, and that looked and sounded delicious…was a recipe for a mango salsa that also included other vegetables such as avocado and tomato. It could work. Maybe. So…I picked up the rest of the ingredients that I needed on the way home tonight and made this salsa to accompany the vegan and gluten-free shrimp tacos I was making for dinner.

I was really, really, really surprised by how much I liked this! Sweet, slightly spicy, and refreshing. The recipe, taken from Allrecipes.com, is as follows:

Recipe: Avocado, Tomato and Mango Salsa

Servings: 6
Time: Prep 15 minutes; Chill 30 minutes

Ingredients:

1 mango – peeled, seeded and diced
1 avocado – peeled, pitted, and diced
4 medium tomatoes, diced
1 serrano pepper, seeded and minced
1/2 cup chopped fresh cilantro
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
1/4 cup chopped red onion
3 tablespoons olive oil

Directions:

In a medium bowl, combine the mango, avocado, tomatoes, serrano, cilantro, and garlic.

Stir in the salt, lime juice, red onion, and olive oil.

To blend the flavors, refrigerate for about 30 minutes before serving.

~*~*~

Yes…it really is that easy to make. The prep work is what takes up all the time. And it’s just a bunch of dicing and chipping to be honest. What emerges from the fridge is this amazing salsa that is refreshing and layered with flavors. Sweet from the tomatoes and mango, a bit of spice from the cilantro, onion, and serrano chili, all just mixed together and creating this deliciously balanced condiment.

I put mine on my gluten-free and vegan shrimp (yes, vegan shrimp) tacos…and that worked out beautifully. It was one of my favorite dinners I have ever put together. But, go ahead and pair this with tortilla chips or anything in need of a delicious salsa.

Trust me…you’ll love this.

May 14, 2013

Love Grown Foods Blueberry Banana Walnut Hot Oats is a cuppa cuppa steaming love

Product: Love Grown Foods Blueberry Banana Walnut Hot Oats – $2.49+

We all know by now that every day during the workweek, my lunch consists of one thing and one thing only – gluten-free oatmeal.

I have tried a lot of gluten-free oatmeal out on the market. Some I have liked, a couple I have loved, some I tolerated, and some…I just couldn’t bring myself to finish.

When it came to gluten-free granola, I was no stranger to the awesome and amazing lure and taste of Love Grown Foods. They definitely had the best out on the market. That’s why I continue to buy it. And I probably always will. My pantry is never without one of their varieties, for sure. They are perfect with my fruit and Greek yogurt parfaits on non-gym mornings. My love affair with Love Grown Foods started early. And it has only grown ever since.

Rewind for a moment now to December 2012. I noticed an announcement from Love Grown Foods that was declaring the release of a brand new product. Much to my delight…it was their line of Hot Oats. You got it…gluten-free oatmeal. I was beside myself. I couldn’t wait to try it. I just…I just had to. If their granola was on the top of my list, surely their oatmeal had to be epic.

And between the launch and the beginning of May 2013…I could only sit and wonder. I was extremely jealous of every post I saw via Twitter of Facebook of people enjoying their Love Grown Foods Hot Oats. Why? Because I just could NOT find it in this area. No shocker there, right? It happens all the time. A gluten-free company I trust and love announces a new product. I get all excited and then spend up to as much as a year trying to find it in the Louisville, Kentucky area. It’s aggravating and frustrating and makes me one unhappy gluten-free camper.

However, one store in my area must have felt my pain. Because I was out at my local Fresh Market in Louisville, just scouting the aisles as I tend to do…and lo and behold…in the cereal aisle, the clouds parted and a ray of sunshine illuminated the shelf upon which the little cups of Love Grown Foods Hot Oats were sitting. Okay, not really…but it makes for a much better story. The fact of the matter is…I FINALLY found them! At long last! YAY!! That…was the good news. The bad news was, my already strict budget for gluten-free grocery shopping was reaching max capacity…so I could only purchase one of them. JUST ONE! After all this time.

So…that decision was to try the Love Grown Foods Blueberry Banana Walnut Hot Oats. Because all those ingredients were things I absolutely love in life. So…why not?

Today…at lunch…I got my first taste of hot loving!

Making this oatmeal is so easy. It makes the others that I eat feel so labor intensive. Pull back top halfway, pour water up to line inside container, microwave for about 60 seconds (adding 10 to 20 seconds depending on how thick you want your oats). Let sit for 2 minutes. Then…devour.

Told you it was easy.

I did all of this, putting my oats in for an additional 20 seconds because I dislike soupy oatmeal, and took it back to my desk at the office to sit for two minutes. I somehow managed to find some way to occupy myself so that I didn’t go nuts waiting for it to reach the point of doneness for consumption by…me. Two minutes…that seemed to take forever. Anticipation was killing me. And then…it was time.

I peeled off the top and gave the oats a good healthy stir. They had set up to perfection. Nice and thick without being chunky and overdone. YES! Getting the consistency of the oatmeal right is a challenge in and of itself…but this made it so easy to get just right. Creamy and thick and just how I liked them. Lunch perfection if you ask me. Throughout the oats, I could see the blueberries, the bits of walnut, and, yes, even some banana. My little spoon scooped up a heap of the hot oats and I indulged in my first taste.

OH. MY. HOT. OATY. GOODNESS.

Love…LOVE…LOVE this! Here’s the thing…not only was the consistency to my liking, it wasn’t overly sweet, it had the right amount of each of the components listed as the flavor on the front. And all of it worked together. Every last ingredient. It was a little savory, a little sweet, and wasn’t a little too much of any of it. Perfectly balanced. The dehydrated fruits rehydrated to perfection in the microwave as it warmed. The blueberries were soft and ripe. The walnuts added a nice hint of savory flavor. The banana…well…it’s banana and therefore always wins. And the oats…creamy and steamy to perfection. I can’t wait until I have enough room in my food budget to try another of the four flavors.

And for those of you who don’t know…the flavors that Love Grown Foods currently offers in their line of Hot Oats are: Strawberry Raspberry, Apple Cinnamon, Peach Vanilla Almond, and (of course) the Blueberry Banana Walnut.

So, now that we know these offer a spoonful of hot love in each bite…what about those pesky nutrition facts?

A serving is a single container of the hot oats. More than enough. It was really filling. In fact, these oats kept me feeling full longer than any of the others that have come before it. I approve. One serving of the Blueberry Banana Walnut Hot Oats serves you up 240 calories (which is a bit higher than other gluten-free oatmeal out there…but…yeah…don’t even count calories here…this is love…and you can’t put a calorie stamp on love!) and 4.5 grams of fat, of which a good percentage comes from the healthy fats contained in the walnuts. So fear not. The sugar content might seem a bit high at 12 grams, but brown sugar is one of the ingredients…and fruits naturally have sugar in them. I give this one a pass. As for fiber, you get served 5 filling grams of it and you also will be devouring a protein power-punch of 7 grams. This gluten-free athlete (who craves protein due to also being vegetarian) approves. Mightily approves.

And as I mentioned ingredients above…you’ve pretty much heard them all – certified gluten-free oats, brown sugar, banana, walnuts, blueberries, and cinnamon. That’s it. Nothing fake here. All real ingredients. All real good for you.

I encourage you, and even implore you to seek out Love Grown Foods Hot Oats at your local natural food stores or grocery stores. If they don’t have them, talk to customer service to see if they can order in the products. I hope my budget eases up a bit so I can afford to try another one. Because if the rest of the flavors that are out there come close to the amazing and awesomeness of the Blueberry Banana Walnut version, well…I might be in for a lot of budget juggling in my future.

Love Grown Foods continues to prove that putting a lot of love and care into the development, production, and taste of a product can pay off. I’m hooked. And now I just want more Hot Oats in my life. And stat.

Love Grown Foods Blueberry Banana Walnut Hot Oats (prepared)

May 13, 2013

Allergen-free dinner rolls from Annie May’s Sweet Café a must at any dinner table

Product: Annie May’s Sweet Café Allergen-Free Dinner Rolls – $4.50

So, I got a little impulsive when I was at Annie May’s Sweet Café on Saturday morning. It happens. Especially after a good race. And even more so after having not been to the cafe for two weeks. Two long weeks. UGH! Way too long to be away from my favorite place to grab food that I know I can safely eat. But, I’m finally back in town for a little while and that means…I’m back to my routine.

After running a great 5K race in Louisville on Saturday, my roomie and I headed to Frankfort Avenue and pulled up (FINALLY!) into Annie May’s Sweet Café parking lot. It was breakfast sandwich time. And as we were sitting there noshing on our delicious breakfast (which also included an allergen-free doughnut…because…they are doughnuts and I love them!), Cathy spotted a bag of dinner rolls up on the top of the bakery case.

While we were polishing off breakfast, she asked if I wanted to get them to try. I gave her that, “Are you really asking me that?” look and nodded my head while happily stuffing my face with more of the allergen-free vegan breakfast sausage sandwich. With that decided and our breakfast consumed, we went to the bakery case (where I resisted ordering one of the amazing chocolate chip cookies…despite really, really wanting one) and just snagging up one of the two bags of the allergen-free dinner rolls. We went to the register, paid for them, and went on our way.

I had no idea what I was going to use them for at that point. But my roommate had suggested I make tzatziki with the cucumbers I got in my CSA bin. And I had these gluten-free and vegan pablano chickpea patties in my freezer so I thought…why not make sort of a mock falafel slider? These dinner rolls would definitely make the perfect slider buns. Saturday we indulged in both Annie May’s Sweet Café and then gluten-free crepes from Sweet ‘N Savory Food Truck at Louisville’s Buy Local Fair. So, we were pretty full upon returning home that day. But…that’s what Sunday’s are made for.

Sunday evening, I made up my homemade tzatziki and then got the poblano chickpea patties into the oven. While they were starting to cook, I got the bag of dinner rolls off the counter and undid the tie. I pulled out all six of the dinner rolls (carb happiness, yes?) and put them all on a baking sheet. When the chickpea patties were about halfway done, I slid the dinner rolls into the oven to toast for about 15 minutes at 350°F, just to get them golden crispy on the outside. I did make sure I watched them though, as I didn’t want them to burn. The chickpea patties and rolls finished at the same time. I let them both stand for a minute while I sliced up a leaf of romaine lettuce and pulled the tzatziki out of the fridge.

Annie May's Sweet Cafe Allergen-Free Dinner Rolls — Annie May’s Sweet Cafe Allergen-Free Dinner Rolls

Now…the fun part. I sliced each of the dinner rolls in half. They were so soft and steamy on the inside. They looked absolutely fantastic. It was definitely food porn of the drool=worthy type. I placed a dollop of tzatziki on each bottom half of the dinner roll, added some lettuce, put 1/3 of each patty over the lettuce, topped it off with a little more tzatziki, then put the top of the dinner roll over it. BAM…instant mock falafel sliders. All gluten-free. LOVING it.

But, the real test would come with the dinner rolls. How would they hold up? How would they taste?

I should have known, given that these came from Annie May’s…that they would be epically awesome. I never doubted it for a moment, to be honest. One bite…and I knew that these little dinner rolls had to come to Thanksgiving with me this year. They were soft to begin with, but I wanted to be sure they could hold up to the sliders I was making. So, just that short time in the oven and they got this golden crispness on the outside, but remained soft on the inside. It was dinner roll perfection. And, they didn’t hollow out. You actually got an entire dinner roll. They were light and fluffy on their own, without skimping on the bread part on the inside. They tasted awesome. Perfect. And completely allergen-free.

Annie May’s Sweet Café lists the ingredients for these allergen-free dinner rolls as millet flour, sorghum flour, tapioca starch, quinoa flour, water, olive oil, egg replacer, agave nectar, apple cider vinegar, and xanthan gum. I recognize all of those ingredients and think that they have really hit the nail on the head when it comes to their bread mix. The flours they use just bake up beautifully. Light. Not dense. Not heavy. And perfect. I was in love with every bite. And I meant it when I said I would buy a dozen or so of these for Thanksgiving, which I am hosting this year and keeping gluten-free…because that’s how my kitchen is.

A big shout-out to my local gluten-free bakery, Annie May’s Sweet Café for once again bringing me allergen-free perfection. This time…in the form of a simple dinner roll. Sometimes it’s these little things in life…these little kitchen miracles I bring home from your business…that make my gluten-free life so much more amazing. I love you…and can’t wait to try more of your goodies that I have yet to try. Until then…see you on Saturday for breakfast.

Mock Falafel Sliders made using Annie May's Sweet Cafe Allergen-Free Dinner Rolls and Moo Moo's Vegetarian Cuisine Vegan & Gluten-Free Poblano Chick(pea) Patties — Mock Falafel Sliders made using Annie May’s Sweet Cafe Allergen-Free Dinner Rolls and Moo Moo’s Vegetarian Cuisine Vegan & Gluten-Free Poblano Chick(pea) Patties

May 13, 2013May 13, 2013

Moo Moo’s Poblano Chick(pea) Patties a versatile vegan and gluten-free meal

Moo Moo's Vegetarian Cuisine Vegan & Gluten-Free Poblano Chick(pea) Patties — Moo Moo’s Vegetarian Cuisine Vegan & Gluten-Free Poblano Chick(pea) Patties

Product: Moo Moo’s Vegetarian Cuisine Poblano Chick(pea) Patties – $4.99+

Sometimes…I have to step away from my grocery list and just…splurge on something. Just take the plunge…grab a product that interests me…and try it out. That’s what happened when I was in my local natural foods store a couple weeks ago. I had gone in specifically to pick up some Udi’s Gluten-Free Dinner Rolls while they were still on sale. The problem is…whenever I go into this store for something specific, I find something else that interests me. A lot.

This time…it was a product I had never seen before. Moo Moo’s Vegetarian Cuisine Vegan & Gluten-Free Poblano Chick(pea) Patties.

Intriguing. Definitely intriguing. Especially since I love chickpeas and I love poblano peppers. Screw the budget…screw the grocery list. I was going to get this. I had to try it. I just had to. So, it came home with me and I tossed it in my freezer for a day where I would need it.

Well…on Friday I was greeted with my first CSA bin in two weeks (I’d been out of town the past two weekends and had to cancel them)…and inside were beautiful cucumbers. My roommate suggested that I make my tzatziki using the cucumber. I thought that was a fantastic idea…as soon as I figured out what we would eat with it. Then, on Saturday morning, we finally made it back to Annie May’s Sweet Café, the local allergen-free bakery here in Louisville, and made a splurge purchase of a bag of their dinner rolls. We hadn’t tried the gluten-free dinner rolls yet…so we figured…why not?

And that’s when inspiration struck. As the request for my tzatziki was made…and now we had dinner rolls…what if I used these Poblano Chick(pea) Patties and make sort of a “falafel” slider of sorts. The roomie was totally all about it…so that was the plan. This afternoon, while she took in Timothy Dalton as James Bond (GAG!), I was in the kitchen making my infamous tzatziki. I got it mixed and made and into the fridge. And a couple of hours later…dinner time was approaching.

I went to the freezer and pulled out the box of Moo Moo’s Vegetarian Cuisine Vegan & Gluten-Free Pobalno Chick(pea) Patties. Not real falafel…but something I could work with, yes? I preheated the oven to 350°F and pulled the tray out of the box. Per the directions, I lifted one corner of the plastic film to vent and put the tray on a baking sheet. Into the oven it went to cook for about 30 minutes. While that was happening, I sliced up a leaf of fresh romaine lettuce (also from my CSA bin) and prepped the gluten-free dinner rolls to join the Poblano Chick(pea) Patties in the oven to get a light toasting.

Moo Moo's Vegetarian Cuisine Vegan & Gluten-Free Poblano Chick(pea) Patties with Roasted Corn Salsa (cooked) — Moo Moo’s Vegetarian Cuisine Vegan & Gluten-Free Poblano Chick(pea) Patties with Roasted Corn Salsa (cooked)

They finished up at the same time. I removed the tray from the oven and let it stand for one minute. Then, I carefully removed the film.

The tray contained two large patties made from chickpeas, kettle cooked chili onions, brown rice, roasted poblano and red bell peppers. Included was a roasted corn salsa as well, which I ended up just mashing into the patties. With the dinner rolls sliced, I placed a small dollop of tzatziki on the bottom half, then placed a little bit of romaine lettuce. Next came the mix of Moo Moo’s Vegetarian Cuisine Poblano Chick(pea) Patties. I separated each patty into thirds and began to spoon up the chickpea-poblano mixture with some of the included corn salsa. I placed this over each leaf of lettuce, then topped it off with a small bit more tzatziki. The top of the dinner roll was placed over everything and…voilà…mock falafel sliders. YES!

I handed my roommate her plate and went to fix mine. And before I even started compiling my round of sliders, she was already digging in. And she was already voicing her thoughts on it through happy grunts between bites. I asked how the chickpea patties were and she said they were really tasty. She, as she is a bread person, raved more about the rolls.

So, with my sliders now put together exactly as hers were, I settled in to my own dinner. I couldn’t wait to try these out. They smelled amazing. They looked stunning, if I do say so myself. So…I lifted one carefully to my mouth and took a bite.

First of all, she was right…the dinner rolls were out-of-this-world good. But…that will be dedicated to another blog.

Moo Moo’s Vegetarian Cuisine got it right with these Vegan & Gluten-Free Poblano Chick(pea) Patties. Honestly. Packed with flavor. The peppers aren’t spicy at all, and the combination of the chickpeas, peppers, onions, and the corn salsa with my homemade tzatziki…it just all played together so well. The toasted roll and the crisp lettuce just were the perfect combo to elevate these from microwave dinner to…fine dining. Seriously…I am in love with this product and can’t wait to purchase more. Maybe I’ll eat it straight next time. Or maybe I’ll make more sliders from these delicious patties.

A little bit about Moo Moo’s Vegetarian Cuisine. It was created in 2005 by founder and culinary artist, Michele Rostelli. The company is committed to providing healthy, sustainable, flavorful vegetarian cuisine that is made with only natural and organic ingredients. LOVE IT. You can really taste the quality of the products in each bite. Trust me…I couldn’t stop eating these sliders I made out of the patties.

As for nutrition…you’ll love this. A serving is the entire box (both patties). My roommate and I split the contents, but if you were to sit this down and eat it straight, you would only be consuming 230 calories. You would also only be set back 3 grams of fat. A serving of the Poblano Chick(pea) Patties contains only 510 mg of sodium. But, in addition, you get 9 grams of filling fiber and a kick of 9 grams of protein. These are completely cholesterol free. How awesome is that? Healthy and delicious. Moo Moo’s Vegetarian Cuisine totally got this one right.

Moo Moo’s Vegetarian Cuisine makes quite a variety of products, some gluten-free, some lactose free, some vegan…some a combination of all of them. But if this is any indication of the quality of their products, then I can’t wait to try more of their gluten-free options. Blown away. Simple, yet powerful ingredients yield delicious products. This certainly proves that.

“Falafel” Sliders made from Moo Moo’s Vegetarian Cuisine Vegan & Gluten-Free Poblano Chick(pea) Patties (on Annie May’s Sweet Cafe Gluten-Free Dinner Rolls)

May 13, 2013

Light and lean gluten-free pancakes compliments of Cherrybrook Kitchen

Product: Cherrybrook Kitchen Gluten-Free Dreams Pancake and Waffle Mix – $5.99+

I should have known this pancake mix would be epic. Want to know why? Simple. I had previously enjoyed making waffles out of Cherrybrook Kitchen Gluten-Free Dreams Chocolate Chip Pancake and Waffle Mix. I actually picked up the Gluten-Free Dreams Original Pancake and Waffle Mix while it was on Closeout at my local grocery store. Yep…it was part of that “purge” the store did that totally threw me into a panic and had me scrambling to buy at least one of everything that was marked that I was interested in trying. Thankfully, it seemed they were just getting rid of some overstock. But that meant a good deal on gluten-free items for me. Love a good gluten-free deal…and I don’t come by them often.

I loved the chocolate chip pancake and waffle mix in Cherrybrook Kitchen’s Gluten-Free Dreams line…so I shouldn’t be at all surprised with the results of the Cherrybrook Kitchen Gluten-Free Dreams Original Pancake and Waffle Mix. I made waffles from that mix, so I figured I’d give a go at pancakes this time. But…not just any pancakes. Nope. I happened to have 6 ounces of delicious, ripe blueberries from my CSA bin. Blueberries are awesome. Especially for runners. Pancakes are awesome too. Especially after a long run. I happened to rock out a 10.9 mile run this morning, so blueberry pancakes seemed like the thing to make.

This mix is so easy to prepare. And, the best part is that it is naturally wheat-free, gluten-free, dairy free, egg free, nut free, and peanut free. COMPLETELY. Nothing to even worry about. All it requires, if you use the entire box (I did…I just kept rocking the pancakes until I was out of batter…a total of 21 all together, is add 2-1/4 cup rice milk (I used unsweetened almond milk in mine because that’s what I have), and 2 tablespoons of olive oil (I substituted unsweetened organic apple sauce instead). Easy as pie. Right? You simply mix everything together until it is just combined, then let it stand for five minutes. Since I was making blueberry pancakes, after the five minutes was up, I poured the freshly washed blueberries into the batter and gently folded them in.

With my skillet warmed and waiting, I started dropping 1/4 cupfuls of the batter onto the warm surface and let each pancake cook until the underside was golden brown. That took about 2-3 minutes. Then, once the pancakes became dry around the edges (this batter will not bubble to indicate doneness as regular pancake batter does), I flipped them over. Perfection. Another 2-3 minutes on that side and pancakes were ready for eating. Good thing too, because I was hungry.

I gave my pancakes a small drizzle of real (and local) maple syrup. I bought it yesterday at the Buy Local Fair that was held in Louisville yesterday. It was as if all the stars aligned perfectly. Gluten-free pancake mix…local maple syrup…yep. Breakfast was served.

Inquiring minds, I am certain, want to know how this pancake mix stacked up to the ones that came before. Well, much like every Cherrybrook Kitchen Gluten-Free Dreams product…I was immensely happy with these pancakes. Light. Fluffy. And super delicious. I couldn’t believe how these cooked up to be so airy and light. Even with the fresh blueberries baked inside, these were some of the most amazing pancakes yet. And they even got that perfect golden crust on the outside. So you get that initial crispiness followed by that soft inside. Pancake perfection. Gluten-free pancake perfection at that.

Nutritionally speaking, it doesn’t get much better than this. One 4-inch pancake made the way I prepared them clocked in at 92 calories, less than 1 gram of fat, only 1.5 grams of protein, and less than one gram of fiber. So…they won’t be very filling…but they will taste amazing. Trust me. I think they would have been divine even without the addition of the fresh blueberries. Those…were just a garnish baked inside. The pancakes, on their own, were fantastic. And I, for one, am very happy to have another four days worth for my roommate and I. It is definitely going to make breakfast simple this week.

Looking for lighter, fluffy, delicious gluten-free pancakes? Look no further than Cherrybrook Kitchen’s Gluten-Free Dreams Pancake and Waffle Mix. Heavenly.

Blueberry pancakes made from Cherrybrook Kitchen Gluten-Free Dreams Pancake and Waffle Mix