Category: Vegan

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Annie May’s Sweet Café serves up Saturday breakfast with a gluten-free vegan breakfast sandwich to die for

Annie May's Sweet Café, Louisville, Kentucky
Annie May’s Sweet Café, Louisville, Kentucky

Restaurant: Annie May’s Sweet Café, Louisville, Kentucky

One bite.

That was all it took to fall in love with Annie May’s Sweet Café.

And that was just based off a birthday cake my roommate got for me back in September.  Since then…this little bakery/café has become one of my favorite places to stop in for something to eat.  Especially on Saturday’s…because breakfast is being served!  And yes…we all know how much of a breakfast fiend I am.

For a few blogs now, I have mentioned my breakfast adventures there.  From the gluten-free waffles (now discontinued) to the gluten-free French toast to the delicious gluten-free donuts…cookies…cupcakes…you name it…it’s allergen-free/gluten-free…heaven.  Especially for someone like me who developed food allergies as an adult and has to sometimes make do with things that are just not as good as the ‘real’ thing.  Add to that the extra challenge of being a vegetarian first…and it makes up a recipe for culinary problems everywhere.

Not at Annie May’s Sweet Café in Louisville, Kentucky.

Very recently, Annie May’s added a new item to their breakfast menu.  Breakfast sandwiches.  Yep.  You read that right.  These breakfast sandwiches are composed of your choice of a protein on their own vegan/allergen-free bun and served with that day’s fresh fruit.

When I went in today, after a long 8 mile run, I was hungry.  So, along with my usual gluten-free donut ($2.49), I ordered up one of the breakfast sandwiches.  My choice: the Allergen-Free/Vegan “Sausage” and Cheese Breakfast Sandwich ($6.99).  This sandwich is composed of a vegan sausage patty that is also gluten-free, created by a local gourmet burger truck called Grind.  These vegan sausage patties are a housemade blend of spaghetti squash, chickpeas, lentils, onions, sage, and a red pepper spice blend.  It’s perfect for these breakfast sandwiches.  And they are GOOD!

My roommate decided to give the Bacon, Egg and Cheese Breakfast Sandwich ($7.99) a go this morning.  So, we placed our orders, settled in at one of the tables and devoured our donuts while we anticipated the breakfast sandwiches.

Let me preface this by saying that this vegetarian hasn’t had a vegan/veggie sausage in a LONG time.  Not since having to go gluten-free.  Every single one in the freezer section of the grocery store has gluten ingredients in them.  So, the fact that I was just about to enjoy my first vegan sausage patty in a long, long time made me stupidly excited.  The “cheese” portion of this breakfast sandwich was Daiya Vegan cheese…one of my favorite brands.  And the bun…is Annie May’s creation…delicious, golden, and soft on the inside with that crisp golden crust on the outside.

Breakfast heaven.

When this sandwich arrived at the table, I had to restrain myself from diving right in and devouring it.  The donut had helped with the hunger…it just looked so amazing.  I wanted to try it immediately.  But, photos had to be taken first…so I did that as quickly as I could.  Then, after eating the grapes that came with the breakfast sandwich, I reached the point of breakfast I had been looking forward to the most…

Allergen-Free/Vegan Breakfast “Sausage” and Cheese Sandwich time.

I lifted the sandwich up to my mouth and took my first bite.  The vegan sausage is fantastic.  All of those ingredients blend really well and you totally get a sausage-like flavor from it.  I loved it.  Honestly.  The spaghetti squash does sometimes get stringy, but that happens sometimes with real sausage too.  It was the perfect blend of vegetables, spices, and proteins.  I loved it.  The Daiya cheese was melted on top…a simple amount, nothing too overwhelming.  It didn’t take away from the vegan sausage at all.

And that vegan/allergen-free bun…was the icing on the cake.  Metaphorically speaking, of course.  It was a gorgeous golden color, soft on the inside, a little flaky, and crusty on the outside.  It was my favorite part of the breakfast sandwich to be honest.  And coming from the girl who missed vegan sausage patties so much…that’s saying something.  Think of the most perfect biscuit you have ever eaten.  THAT…is what THIS tasted like.  Kudos to you, Annie May’s Sweet Café, for this delicious bread for your Saturday morning breakfast menu.  Let me tell you…I’m totally addicted to those rolls.  I’d eat them with a schmear of Earth Balance, all hot and toasted and…mouth-watering good.

I’m so lucky to have Annie May’s Sweet Café in my backyard.  Louisville, Kentucky is lucky to have them.  As Kentucky’s only allergen-free bakery…they offer a lot of allergen-free/vegan treats for everyone.  And you don’t have to be a vegan or gluten-free to enjoy these products.  My roommate is neither and she loves coming here for breakfast and the occasional treat as much as I do.

I hope Annie May’s remains in business for a very long time.  This place is a real gem and a much needed place for me, the allergic girl, here in Louisville, Kentucky.

Thanks for your delicious Saturday breakfasts, Annie May’s.  Maybe one of these days…I’ll skip breakfast and come in for your Saturday pizza.  Yeah…that’s next on the list.

Annie May's Sweet Café Allergen-Free/Vegan
Annie May’s Sweet Café Allergen-Free/Vegan “Sausage” and Cheese Breakfast Sandwich
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Recipe: Crispy Baked Parmesan Green Bean Fries

As a vegetarian, I am always looking for new and different ways to eat vegetables.  That’s more than true these days since I began receiving a CSA bin of fresh, organic, local produce from my area.  Finding a new way to prepare a favorite vegetable is always fun and I’ve been enjoying playing with new techniques and recipes.

And…thanks to the magic and wonder of Pinterest…I stumbled across this recipe.  It was originally posted by Dashing Dish…and it truly caught my eye.  Well, I made it tonight and couldn’t have been happier with it.  A little crispy, a little savory, a little salty…and lots of yummy.

Recipe: Crispy Baked Parmesan Green Bean Fries

Crispy Baked Parmesan Green Bean Fries
Crispy Baked Parmesan Green Bean Fries


Servings: 4
Time: Prep 10 minutes; Bake 20 minutes

Ingredients:

  • 4 cups fresh whole green beans (or 1 14 ounce bag of frozen whole green beans)
  • 1/4 cup Parmesan cheese, grated
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt (or to taste)
  • 1/8 teaspoon pepper (or to taste)

Directions:

Preheat oven to 425 degrees.

Line a baking sheet with foil, and spray with non-stick cooking spray.

If using frozen green beans, pop the bag of green beans in the microwave for 3-4 minutes, or until just de-thawed (or you could leave them out at room temperature for a few hours).  If using fresh green beans, wash and snip off the ends.

Place green beans on prepared baking pan, making sure they are evenly spread out, and none are laying on top of each other, (this will ensure even crispiness!)  Sprinkle seasonings and Parmesan cheese evenly over green beans.

Place green beans in the pre-heated oven and bake for 10-15 minutes, or until golden brown and crispy!  (To make them extra crispy, broil them for an extra 1-2 minutes before pulling them out of the oven).

Enjoy immediately with low sugar ketchup or dipping sauce of choice.

~*~*~

Taking that whole enjoy with a dipping sauce of choice, I whipped up a simple vegan Sriracha aoili…and it went with these fries perfectly.  Mine didn’t crisp up as much as I hoped, but I was also baking gluten-free/vegan no chicken nuggets in the oven as well, which took some of the heat source away from the green beans.  Regardless…these were amazing and fantastic…and I intend to make them again tomorrow with the other half of the green beans from my CSA bin.  Yeah…they were that good.

Perfect healthy side dish for any meal, honestly.  What better way to serve your veggies?

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Recipe: Spicy Quinoa Stuffed Avocados (with a Vegan Sriracha Sour Cream)

I know…this sounds bizarre, even for someone like me…but the fact of the matter was…I had produce that needed to be used up before Friday…and two of the items still staring at me were amazing organic avocados.  Now, I could have done my usual standbys with these…guacamole…or put it into a breakfast scramble of sorts.

But why?  Why when I run across such interesting and different recipes such as this one, which I pilfered from the blogg Bullfrogs & Bulldogs, and adjusted to make it easier and more time efficient for me…the non-stop busy-body!  It’s very nutritious, packing a high protein punch with the quinoa, and the healthy fat of the avocado.  Awesome.

So…if you love avocado, love quinoa, and just plain love delicious things…here is a great recipe for you…done up the way I do it.  And I’ll even include my recipe for Vegan Sriracha Sour Cream.

Yes…I love you guys that much…

Recipe: Spicy Quinoa Stuffed Avocados

Spicy Quinoa Stuffed Avocado with a Vegan Sriracha Sour Cream
Spicy Quinoa Stuffed Avocado with a Vegan Sriracha Sour Cream

Servings: 2
Time: Prep 10 minutes; Cook 15 minutes

Ingredients:

Spiced Quinoa:

  • Avocados (1 small avocado per person)
  • 1/2 cup quinoa
  • 1 can Green Giant Southwest Style Corn
  • 1/4 yellow onion, chopped
  • 2 tablespoons chopped cilantro + some for garnish
  • 1 tbsp taco seasoning (I crated my own using chili powder, red pepper flakes, cumin, and garlic powder)

Vegan Sriracha Sour Cream

  • 1/4 cup Tofutti Better Than Sour Cream

    • 2 teaspoons Sriracha

Directions:

Rinse the quinoa well and place it in a sauce pan and toast for about two minutes until the quinoa starts to smell ‘toasty.’ Add one cup of water or vegetable broth and bring to boil.  Once boiling, reduce heat to simmer and cover.  (To get fluffy quinoa, it’s really important to not stir it, just let it be, keeping a close eye on it).

Chop the onion drain the can of Southwest Style Corn.  Combine both ingredients in a bowl and mix well with the taco seasoning.  Cover and heat in the microwave for 3 minutes.  Remove from microwave, uncover, and allow to cool slightly.

Once the quinoa is finished, fluff with a fork and allow it to sit for 15 minutes, until it has cooled slightly.  Add  it to the vegetable mixture.

Make the sour cream by measuring out 1/4 cup of vegan sour cream and adding the Sriracha to it.  Stir it together until well blended.

To assemble the avocados, begin by cutting them in half, removing the skin and the pit.

Scoop about ½ a cup of the quinoa mixture into each avocado, more if you can fit it.

Top it with a little Sriracha Sour Cream and some chopped cilantro and serve.

Enjoy!

~*~*~

Creamy, rich, smooth, amazing, delicious, totally yummy and just plain good!  The blend of cool avocado with the slight spice from the quinoa/vegetable mixture as well as the vegan Sriracha sour cream on top is just…perfection.  With a healthy does of belly-flattening fats from the avocado and the blast of protein from the quinoa, this makes for one very healthy dish to have for lunch or dinner…or whenever your little heart desires.

I had more than half of the quinoa/veggie mixture left so I sense a run to the grocery store for more avocados in my very near future.

A great meal…guilt free.  Awesome.

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Recipe: Spicy Buffalo Cauliflower

I love spicy food.  Love it.  I love that little bit of heat that accompanies each bite…and when done right…doesn’t mask the flavor of the food.  Yum!

Well, this past weekend, my friend Robert shared a recipe on my Facebook wall that he thought I might enjoy.  It was for Spicy Buffalo Cauliflower.  And let me tell you…it looked awesome.  Seriously!  It just so happened that my CSA bin that week had an amazing head of cauliflower in it…and everything else on the list I had in my pantry.  Perfect!

And after the winter weather that came through last night, something warm, spicy, and different just sounded appetizing tonight for dinner.  So, upon returning home from work…I went to work on my head of cauliflower and preparing this simple, yet really delicious dish.  You just need about 25 minutes and dinner is served.

Recipe: Spicy Buffalo Cauliflower

Spicy Buffalo Cauliflower (with a Vegan Ranch Dip)
Spicy Buffalo Cauliflower (with a Vegan Ranch Dip)

Servings: 2-4
Time: Prep 5 minutes; Cook 20 minutes

Ingredients:

  • 1 head cauliflower

For the batter:

  • Dash of hot sauce (I used Sriracha)
  • 1/2 cup white rice flour
  • 1/2 cup water
  • Pinch salt

For the buffalo sauce:

  • 1/4 cup hot sauce (I used Sriracha)
  • 1/4 cup oil, canola oil works best
  • Pinch salt

Directions:

Preheat oven to 450 degrees.

Mix together the batter ingredients in a small bowl.

Dip the cauliflower in the batter until coated evenly then place on greased baking sheet.  Bake for about 15 minutes or until the batter hardens.

Mix together sauce ingredients in a small bowl.

Once the cauliflower are done baking, brush them with the hot sauce mixture and bake again for a few more minutes, until cauliflower is crispy.

Remove from oven. You may want to add a bit more buffalo sauce to taste.

Enjoy!

~*~*~

Oh…this was crazy, stupid good.  I mean…so delicious.  I was highly impressed.  Honestly.  I love cauliflower regardless, but this just took it to the next level.  This is the second cauliflower recipe that Robert has shared with me, and both times I have been super impressed.  I can’t wait to make this again.

Oh, and it’s a super easy recipe too, so that is a bonus.  I whipped up a Vegan Ranch Dip to serve with mine, which consisted of:

  • a few spoonfuls of Trader Joe’s vegan mayonnaise
  • 1 teaspoon garlic powder
  • pinch of salt
  • pinch of pepper
  • 1 tablespoon of dried parsley flakes
  • 3 tablespoons of almond milk to thin it out

I just mixed it all together in a bowl and viola…instant buffalo cauliflower dip!

Honestly…if you are looking for a fun and exciting way to serve up veggies…this is the recipe to try!

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Sea Veggies…taste like the ocean…and not in a good way

YangBan Sea Salt Sea Veggies
YangBan Sea Salt Sea Veggies

Product: YangBan Sea Salt Sea Veggies – $1.39+

BLECH!  YUCK!  GROSS!  EWWWW!

Does that sum it up enough?  I was actually pretty stoked about these great little seaweed chips that I found on Manager’s Special at my local grocery store.  I think, now that I’ve had them, that I now know why they were there…

Now, don’t get me wrong…I am a vegetarian sushi loving girl…and as such, I am accustomed to the inclusion of seaweed (nori) in my rolls.  I love it when paired with the vegetables and the sushi rice.  But on its own…well…

…it tastes like…the ocean floor.  Or like orca.  I can’t decide which.

This afternoon, I was starving after a quick run on my lunch break at the gym.  So, when my 3:00 p.m. snack time hit, I reached into my desk and emerged with the little package of YangBan Sea Veggies.  I had actually thought to, perhaps, bring a backup plan in case these didn’t hit the mark on flavor, but I decided against it.  It was a healthy little snack…made from seaweed.

And…that’s exactly what it is.  In fact, each little chip is just a section of nori, this one dusted with a light coating of sea salt.  It looked harmless enough.  In fact…I thought…it might even be tasty.

I was wrong.  Not a fan.  At all.  It took a handful of Reeses Pieces and lots of water to get rid of the taste of algae, but…eventually it got there.  My palate cleansed, I went and threw away the rest of the bag and vowed to go home and get rid of the hot chili flavor as well.  In sushi…I love nori.  In snack form…on its own…not so much.

So, if seaweed is your thing…then this might be the snack for you.  It’s super healthy…only 35 calories for the little bag.  But…I didn’t even take in one since I just couldn’t get past one bite.

BLECH!

That being said…never again.

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Eco-Planet dishes up a mighty fine Gluten-Free Apples and Cinnamon Instant Oatmeal

Eco-Planet Gluten-Free Apples and Cinnamon Instant Oatmeal
Eco-Planet Gluten-Free Apples and Cinnamon Instant Oatmeal

Product: Eco-Planet Gluten-Free Apples and Cinnamon Instant Oatmeal – $5.19+

Oatmeal.

It has been my go-to, inexpensive, gluten-free lunch of choice since I was told by my doctor to go gluten-free.  Sure, not all brands are inexpensive, but when compared to the price of gluten-free bread…gluten-free condiments…oh…and those pesky rising costs of fresh fruits and vegetables…oatmeal is the way to go.

Besides…it’s hearty.  And, more often than not, delicious.

Well, awhile back a local grocery store I frequent suddenly had a massive closeout on items in their gluten-free section.  Fearing that I was about to lose my gluten-free shelves of goodness, I stocked up on items that I loved and a couple items I had been meaning to try, and just hadn’t talked myself into it.

One of the items in the latter category was the Gluten-Free Apples & Cinnamon Instant Oatmeal from Eco-Planet.

Today was the day that I busted this out of the pantry to take to work and enjoy at lunch.  At least…I hoped I was going to enjoy it.  I had high hopes because Eco-Planet is the very same company that is putting out Gluten-Free Toaster Pastries (yes…gluten-free Pop Tarts!).  I wanted it to be good.  I hoped it would be good.

Individual packet of Eco-Planet Gluten-Free Apples and Cinnamon Instant Oatmeal
Individual packet of Eco-Planet Gluten-Free Apples and Cinnamon Instant Oatmeal

Before we get to that, however, how about a little information on the product itself?  The gluten-free instant oatmeal from Eco-Planet is definitely one of the more nutritious finds out there.  It is composed of seven whole grains, including whole oats, buckwheat, sorghum, brown rice, puffed amaranth, quinoa and millet.  Each packet of oatmeal contains 500 mg of Omega 3.

Not only that, one serving (which is one pouch) is only 150 calories!  That’s awesome.  Each serving contains only 3 grams of fat and 10 grams of sugar.  Not bad for a hot cereal, yes?  And for me, as a gluten-free, vegetarian…who is also an athlete…the 4 grams of protein is a sweet addition to every spoonful.

So…now to the nitty-gritty of this review…the actual review.

Making the cereal up at work is super easy.  Empty the pouch into a bowl and add 1/2 cup of water (or milk…but I use water).  Stir and then microwave for 1-1/2 minutes to 2 minutes.  Remove from microwave…and enjoy!

I tend to forget that the microwave at the office is much stronger than the one I have at home…so when I put this in for 2 minutes, it turned out a bit thicker than I normally enjoy my hot cereal…but it wasn’t bad.  The taste…well…surprisingly good.  I mean, like most oatmeal, it isn’t much to look at…but one bite…and I knew that this was a good thing.  I didn’t need to break out the back-up lunch plan today.  Nope.  The oatmeal was thick, hearty, and seasoned well with dried apples and that spicy hint of cinnamon.  Yummy!

I was pleasantly surprised with the texture, flavor, and quality of Eco-Planet’s Gluten-Free Apples and Cinnamon Instant Oatmeal.  I would love to try the Maple and Brown Sugar one next if I can find it somewhere.  I am very impressed with the way the company chooses ingredients, makes sure they maintain the integrity of the gluten-free product, and in the end, put out a product that is amazing and delicious.

I’m hooked and ready for more!

Eco-Planet Gluten-Free Apples and Cinnamon Instant Oatmeal (prepared)
Eco-Planet Gluten-Free Apples and Cinnamon Instant Oatmeal (prepared)
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Recipe: Gluten-Free Zucchini Fettuccine in a Vegan Cream Sauce

It was the night before Christmas and my mom and I were settling in to plan a vegetarian and gluten-free entreé option for me (the only vegetarian in the family) and a possible side for everyone else at Christmas dinner.  We had meant to do planning long before then…but we both lead very busy lives and we had a lot of other stuff to do when I flew into town for the holidays.

So, the night before the big day, we found ourselves at Earth Fare in Birmingham, Alabama…picking up the necessities for the recipe we finally decided on.  The original  recipe was from Manifest Vegan, and it involved the use of maitake mushrooms.  But…only my mom and I like mushrooms in the family, so we put our heads together to come up with a replacement.  Our solution: zucchini.

That settled, we hit up the grocery store and purchased all the necessary items, including RP’s Fresh Gluten-Free Fettuccine noodles.  I fell in love with RP’s fresh gluten-free pasta very recently and no other pasta would do for Christmas.  With the ingredients purchased…we were ready to start cooking up a variation of this vegan pasta dish for Christmas.  And we did just that on Christmas morning…and finished up in enough time to pack up everything and head to my sister’s house.

Recipe: Gluten-Free Zucchini Fettuccine in a Vegan Cream Sauce

Gluten-Free Zucchini Fettuccine in a Vegan Cream Sauce
Gluten-Free Zucchini Fettuccine in a Vegan Cream Sauce

Servings: 8
Time: Prep 20 minutes; Cook 30 minutes

Ingredients:

  • 16 ounces, brown rice fettuccine style pasta (I used RP’s Gluten Free Fettuccine)
  • 3-1/2 tablespoons olive oil, divided
  • 1 teaspoon sea salt
  • 2 leeks, cleaned and sliced
  • 1 tablespoon fresh thyme
  • 3 cloves garlic, minced
  • 1 stick cinnamon or 1 teaspoon cinnamon powder
  • 10 ounces zucchini, chopped
  • 3 finely diced carrots
  • 3/4 cup white wine
  • 1-1/2 cups full fat coconut milk
  • 1 cup (salted) vegetable broth
  • 2 tablespoons superfine brown rice flour
  • Chopped chives for garnish
  • Salt to taste

Directions:

Cook the pasta according to package directions.  Douse pasta with 3 tablespoons olive oil and then add sea salt.

In large pan, combine leeks, thyme, garlic, cinnamon, zucchini, and carrots with 1/2 teaspoon olive oil and sauté until golden on edges.  Add the white wine and cook over medium low heat until much of the liquid has dissolved.  Stir in coconut milk and vegetable broth and let cook over medium heat until slightly reduced, about 10 minutes.  Stir often to prevent scorching.

Whisk in 2 tablespoons superfine brown rice flour and let cook until thickened, stirring often with a spoon, about 7 minutes.  Combine with pasta and salt to taste, if needed.  Top with fresh chives before serving.

~*~*~

The pasta was quite a popular dish at Christmas dinner.  No one even knew it was vegan and gluten-free…except for the fact that I could eat it.  LOVE that.  And everyone tried it…and loved it.  Let me tell you…the item that really makes this dish pop is that addition of cinnamon.  It was amazing.  I can’t wait to make this again.

Go ahead and try it.  And if you love mushrooms like me…go ahead and keep the maitake mushrooms.  When I make this at home for myself and my roommate…I’ll do it with the mushrooms.  Mmmm…I kind of want this for dinner this week now…

 

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Great texture with Hodgson Mill Gluten Free Buckwheat Creamy Hot Cereal…just bland!

Hodgson Mill Gluten Free Buckwheat Creamy Hot Cereal
Hodgson Mill Gluten Free Buckwheat Creamy Hot Cereal

Product: Hodgson Mill Gluten Free Buckwheat Creamy Hot Cereal – $4.40+

I’m going to be the first to admit it.  When I pulled out this box from the pantry to take to work with me as my lunch today, I was more than a little nervous about it.  At first, I thought nothing of it.  But the more I looked at the box, the more I thought this spontaneous gluten-free sale item might have not been the wisest choice while out grocery shopping.  And the only reason I think that is that it sort of makes a reference to grits.  And I do not like grits.

So…yeah…wasn’t too sure about this one.

But that’s what happens when I get caught up in the moment of a great gluten-free sale.  When items get marked down or put on closeout, I snatch them up as fast as I can.  Sometimes I think twice about them…but not this time.  My local grocery store was having a closeout on their entire gluten-free section.  And that made me think that they were getting rid of it.  Thankfully, they didn’t…they were going to expand it and were moving things off the shelf.  But…it put the fear of a gluten-free-less pantry into my head and I just started grabbing whatever was marked down on closeout and throwing it in my cart.

Hodgson Mill Gluten-Free Buckwheat Creamy Hot Cereal was one such item.  And today…was the moment of truth…

It wasn’t…horrible.  It wasn’t what I was used to either.  And I think that might have been part of the problem.  The texture was actually nothing like grits…more like oatmeal.  I’m okay with that.  I always eat oatmeal for lunch.  In fact, I was so concerned with the texture that I caramelized some apples up this morning to reheat and add to the cereal…and that’s what I did when lunch time hit.  I settled in at my desk at work with a hot, steaming bowl of the Gluten Free Buckwheat Creamy Hot Cereal and took a bite.

It wasn’t sweet at all…and that was what I missed.  While I’m not a fan of loading things down with sugar, even with the caramelized apples it was just bland.  I went to add some sugar to it…and it was just not a good idea.  It actually made the flavor a bit worse.  So, I stuck it out, figuring tomorrow I’d try again, maybe with different fruits and some brown sugar or maple syrup to sweeten it.  It wasn’t horrible…it just needs some additional work to get it to where I like it.

So, I’ll try it again tomorrow…with different fruit and something to sweeten it up.  It was the texture I had been worried about originally…but that wasn’t the problem with this one.  It was the flavor, or lack thereof, despite my attempts to make it taste a little sweeter through the use of fruit and additional sweetener.

I guess only time will tell when I give this another shot with a different fruit and a different sweetener.  All in all…not bad…but not my favorite.  It’s…edible at least.

Hodgson Mill Gluten-Free Buckwheat Creamy Hot Cereal (with caramelized apples)
Hodgson Mill Gluten-Free Buckwheat Creamy Hot Cereal (with caramelized apples)
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Vegetarian sushi just got amazing at Dragon King’s Daughter

Dragon King's Daughter, Louisville, Kentucky
Dragon King’s Daughter, Louisville, Kentucky

Restaurant: Dragon King’s Daughter, Louisville, Kentucky

Sushi!

Let me say it again…SUSHI!

I love sushi. Vegetarian sushi, of course…but I am enamored with it. The problem is…most of the people I know…are not. For real. Well, at least the people that I live near. Plenty of people I know would love to get sushi with me…they just live in other states and cities.

So, imagine my elation when my my dear friend, Amanda (the roomie’s sister) chose to have sushi as her celebration meal for graduating with her Masters degree in English Literature. I mean, jump for joy happiness. SUSHI!! In fact, it was all Amanda and I could talk about in the weeks leading up to the outing. Even on the day of, we had our own little countdown to sushi on Facebook. It was epic.

Well, I let her choose the place to go, sending her some of the better sushi places in the Louisville area. She, ironically chose the place the receptionist at the office has been raving about for quite awhile. And I was one happy girl.

The place: Dragon King’s Daughter.

Dragon King’s Daughter is located on Bardstown Road and is a contemporary Asian-fusion restaurant, offering traditional items on the menu as well as contemporary fare with a unique twist. The best part is…they can cater to anyone: the adventurous, the timid, the vegetarian, the vegan, the gluten-free, the meat eaters and the fish-loving. It was perfect for the three of us in our party. Amanda loves sushi. I love vegetarian sushi. And Cathy doesn’t like sushi at all, but the Asian-influenced tacos caught her eye.

We were greeted the moment we stepped inside and shown to a table. Our waiter came over with water and asked if we wanted anything else to drink. We stuck with just water…this time. And I went ahead and gave the heads up that I was a gluten-free vegetarian. He said he would go check on what veggie sushi was safe and returned a moment later, saying that if I specified gluten-free…any of them could be made gluten-free.

Joy and happiness.

So…in went our orders.

Cathy, the non-sushi eater opted for the Chorizo Yaki Onigiri ($4.50), which is a rice ball with Mexican chorizo sausage and cilantro, pan-fried in sesame oil and served with wasabi pesto. With it, she ordered the Shrimp Tempura Tacos ($10.00), which is shrimp tempura and avocado slices topped in mango chili sauce. For the record, she fell in love with the mango chili sauce. I mean…in love. And she devoured her tacos, praising them with each bite.

Our Master of the evening, Amanda, opted for the regular sushi rolls. Of the variety offered on the menu, she decided on two of the three that caught her eye. The first one was the California Roll ($8.00). The California Roll is exactly what it wounds like – blue crab, cucumber and avocado. She really enjoyed that one. The other was the Shrimp Tempura Roll ($5.50), which is shrimp tempura, spring mix, and unagi sauce. Devoured. Both of them. Just devoured.

As for me, the gluten-free vegetarian, I had a nice variety of veggie sushi to choose from. It made me so extremely happy. So, after some pondering, I decided to go with some flavors I hadn’t tried before when it comes to sushi. I also went with two sushi rolls. The first one I opted for was the Buffaroll ($7.00). The Buffaroll…I know…it sounds different…is a sushi roll filled with avocado, cucumber, and fresh mozzarella cheese. Oh, my sushi roll!! It was completely different from the sushi I normally end up getting, which means vegetable rolls normally. Not this time. And let me tell you, the mix of mozzarella with the rice and the vegetables was a spectacular. I fell in love with the soft texture and the varied flavors. The other roll I went with was the Summer Salad Roll ($8.00). The Summer Salad Roll is a mix of fresh mozzarella, organic spring mix, red onion, avocado, cucumber, and cilantro with a spicy mayo drizzle. Oh. My. God. No…for real. This was a fantastic blend of flavors. The spicy mayo drizzle was phenomenal. It really, really set off the rest of the items in the sushi roll. The vegetables were fresh and amazing. I loved the different textures and how the blend of rice, nori, cheese, and crispy vegetables just gave the entire roll some depth. But yeah…that spicy mayo was awesome. I would get this roll again every time I went there to eat.

Now, with that being said…I think it is safe to say that I was beyond impressed with Dragon King’s Daughter. And here is the best part…they are opening a branch across the river in New Albany, Indiana…just up the street from where I work. I think there are many sushi lunches in my future. And I am totally looking forward to that.

It is definitely safe to say that all three of us were impressed and quite happy with the service and the food at Dragon King’s Daughter. Each of us polished off our plates and were quite satisfied with each and every bite. We left there quite happy with our meal without being overly stuffed. It was the perfect meal with the perfect amount of food and the perfect hit of seasoning and flavor.

Yeah…I want the New Albany location to open…like…yesterday. I was that happy with my experience. Until then, I’m happy that this place is in Louisville and when the sushi craving hits, I can enjoy…and even my roommate can find something for her non-sushi eating palate.

Mmmm…can’t wait.

Dragon King's Daughter's sushi rolls: Back: Summer Salad Roll; Front: Buffaroll
Dragon King’s Daughter’s sushi rolls: Back: Summer Salad Roll; Front: Buffaroll
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Boulder Canyon makes a delicious chip with Rice with Adzuki Bean Natural Sea Salt Snack Chips

Boulder Canyon Rice with Adzuki Beans Natural Sea Salt Snack Chips
Boulder Canyon Rice with Adzuki Bean Natural Sea Salt Snack Chips

Product: Boulder Canyon Rice with Adzuki Bean Natural Sea Salt Snack Chips – $2.99+

Who would have thought?  A snack chip made out of rice flour and adzuki beans?  It doesn’t seem at all natural or like it should be even found in nature.  And…well, while not a natural occurrence in our natural environment, Boulder Canyon now delivers this straight to our grocery store aisles.  Founded in 1994, Boulder Canyon has been producing all natural, kettle cooked potato chips that go beyond the standard brands in both quality and taste.  This isn’t just me speaking…this is the company’s mission statement.

And…the thing is, they can back it up.

Prior to this, I had been able to try a few of Boulder Canyon’s Kettle Cooked Potato Chips.  I first sampled them here in my area (shocking, I know!) and then found them again at a grocery store out in Los Angeles, California, while visiting some friends.  We got them hooked on them as well.  And as snack chips went, these were a safe (save for the Malt Vinegar and Sea Salt variety) as far as gluten-free chips went.  Better still…they were delicious.

Well, as I’ve gotten more accustomed to the whole gluten-free snack thing…I’ve branched out some.  So, when a couple of bags of Boulder Canyon Rice with Adzuki Bean Snack Chips were on super sale at Big Lots…I knew I couldn’t pass up the opportunity to try them.  A blind tasting this time.  No samples from a gluten-free fair or expo…this was something I just saw and went with.  At the price with a 20% discount on top of it…I’d be hard-pressed not to make a purchase.

And, as is the norm, I had other snacks to work through first before I got to these…but the magical snack moment arrived yesterday.  I needed a quick 3:00 p.m. snack for the office to see me through to when I could cook dinner.  I had packed up a serving (1 ounce) of these chips and brought them with me for that purpose.  When the time rolled around, I opened up my little container and took my first bite.

I fell in love with them.  Yes…with one simple bite.  The flavor was so familiar and distinctive…but it was light, non-greasy, and clean.  I offered one to my teammate, who has a very picky and discerning palate, and she took a hesitant bite…but soon was crunching on the chip as well.  She said the flavor reminded her of Cool Ranch Doritos.  She was absolutely right.  But it had a better flavor…less mess…and was just better all around.  And trust me…Cool Ranch Doritos used to be my favorite chip!  So this is saying something!

The Boulder Canyon Rice with Adzuki Bean Natural Sea Salt Snack Chips (whew…that’s a mouthful…but a delicious one!) are made from rice flour, corn starch, adzuki beans, and corn flour.  They are seasoned with chili flakes, cumin, and sea salt.  What this does then is lend a little bit of spice and bite to each chip, keeping each taste interesting.

The flavor of these chips, I believe, mostly comes from the adzuki beans, which tend to have a nutty flavor and are commonly used in Japanese dishes.  They are low in fat and high in protein.  That’s a great combination to base a snack chip off, don’t you think?  And with the way Boulder Canyon slow cooks their chips using sunflower and/or safflower oil, you don’t need to worry about trans fat or cholesterol.  All of their products are free from both.

The Rice with Adzuki Bean Natural Sea Salt Chips have 140 calories per serving and 7 grams of fat.  That isn’t bad for a snack chip when it comes down to it.  Even though this is a flavor that is based on sea salt…the sodium content is quite low (130 mg) and each serving provides 2 grams of protein.  Not too shabby for a snack chip.  These particular chips are also gluten-free (obviously) and non-GMO.  They are all-natural, so no strange chemicals go into the making of this snack.

The flavor that these chips provide is unmatched.  You wouldn’t even guess that they are made with beans.  Never in a million years.  You don’t taste the beans…you honestly just taste the delicious flavors that are packed into each bite, seasoned to perfection, and made as healthy as a snack chip can be.  When you can back up your mission statement of providing superior flavor and superior products, then you’re doing your job well.

Boulder Canyon can definitely back up their claims.  I would buy these again in a heartbeat!  And as they taste like really fantastic tortilla chips, they’d be perfect to dip in hummus or salsa or even guacamole.  Mmmm…something to try next time.

If you are looking for something different when it comes to snacks…be bold (heh…see what I did there?) and try Boulder Canyon’s Rice with Adzuki Bean Natural Sea Salt Snack Chips.  I promise…it will be love at first bite.