In the South, it is customary on New Year’s Day to eat black-eyed peas to ensure good luck and prosperity. Now, I am not a southern girl, but I did spend 6 years of my life in Birmingham, Alabama (where my family still resides). Prior to that, I was a New Yorker all the way. And now…relocated to Southern Indiana…where the Louisville, Kentucky food scene is taking flight, well…I can’t say that I don’t try anything new!
Granted, traditionally, this dish would be served with collard greens…but I’m a kale girl myself. Love me some kale. And I just happened to have kale in my crisper drawer…because…what girl doesn’t? So, on New Year’s Day…I cooked up a my kale with black-eyed peas and hoped that it would bring luck and prosperity to me this year.
It’s too early to say whether this worked or not…but what I can say is…the dish was phenomenal. I played around with a recipe out of my Clean Food cookbook. Whether you have always followed this tradition or are just hearing about it, like me, I figured I had nothing to lose by cooking it up. And neither do you!
Remove the stems from the kale and chop the leaves into bite-size pieces.
In a large Dutch oven over medium heat, sauté garlic and onion in olive oil until soft. Add the kale and stir until it turns bright green and wilts. Add water 1 tablespoon at a time, as needed, to keep the kale from burning.
Add the black-eyed peas and vinegar and continue to cook for 3-4 minutes to heat through. Season to taste with salt and pepper.
Serve.
~*~*~
It’s traditional. It’s easy. It’s delicious! I was actually surprised. I’m not a huge fan of Southern food…but this was fantastic. Seasoned perfectly. Really packed with flavor. And carrying a traditional promise of good fortune and luck. If nothing else…I at least got a fantastic meal out of it.
So go ahead…branch out. Try something clean, something new, and something totally yummy!
Tasty Bite, as many of you know, is one of my favorite go-to quick meals…especially for busy nights/days or just nights where I don’t have much in the pantry/freezer/fridge…or just don’t want to spend my entire evening on my feet in the kitchen prepping and cooking something.
The great thing about the Tasty Bite meals is that they are clean…healthy…and beyond delicious. I only have a few remaining packages in my kitchen pantry, but they were perfect after returning from my recent trip to Florida. Without last week’s check in the bank (the boss still has it), my roommate and I are honestly living off what we have in our apartment…and trust me…that means Tasty Bite meals, pancakes, eggs, or pasta. This is no joke. And for the rest of this week, the budget purse strings are being pulled tighter than ever to try to recover from our much-needed and totally fun (but expensive) vacation.
So, after disembarking at the Louisville airport on Tuesday…just before noon…we returned home with hungry stomachs. I do not do fast food. I can’t. Not with my food allergies. And I’m okay with that. I actually do not miss fast food at all. Not one bit. The drive-thru was never my friend anyway…so my dietary restrictions put a total kibosh on them. No problem. I’d rather prepare my food anyway.
That being said…with a practically empty apartment food-wise, I was happy to dig out a few pouches of Tasty Bite products. I’m down to one Indian meal and a couple of rice options. I opted for a rice option with some added protein…because I’m in recovery mode from my 48.6 mile running adventure.
My choice – Tasty Bite’s Ginger Lentil Rice.
Yes…this is exactly what it sounds like…ginger-infused long grain rice that is tossed with brown lentils and red peppers. It makes a colorful and flavorful plate…trust me. The package simply gets put in the microwave for about 90 seconds, and BAM…into a bowl and enjoy! Totally that easy. And don’t be dissuaded by the fact that this comes in a pouch on a shelf in the microwave. It still fits into clean eating. Observe the ingredients: water, rice, onions, whole brown lentils, red pepper, coconut milk, sunflower oil, ginger, garlic, salt, curry powder, chilies, sugar. Quick…Clean…Eating.
And the taste…was fantastic. Seriously. The ginger, garlic, curry, chilies all provide layers and depth of flavor to each bite. The lentils add great texture and the rice actually steams up to perfection in that 90 seconds. All the components work together and make magic with each bite. Each freakin’ tasty bite. I used some Glutino Gluten-Free Sea Salt Snack Crackers to scoop up the rice and add a nice crunch to my plate. It was a magical, quick lunch after returning from the Happiest Place on Earth. I savored each bite…chewed slowly…and just let the flavors roll over my tongue. This one is amazing. It’s not just rice. It’s rice that is so much more.
Nutritionally speaking, this meal is a healthy choice as well. One serving is half the pouch. This serving gives you 190 calories and 3.5 grams of fat. This serving will also give you 380 mg sodium and 2 grams of sugar. That is amazing for a processed food. And a serving will also give you 3 grams of fiber and 5 grams of protein. So it is filling as well. Loving it.
So, if you’re concerned about Indian food…not sure you’d like it…or just not ready to try something new…then give Tasty Bite a chance through their flavored rices. In fact…I highly encourage purchasing the Ginger Lentil Rice. The flavors will wow you…and just might encourage you to give those Indian meals a try after all.
Restaurant: The Village Anchor, Anchorage, Kentucky
Twas the weekend before Christmas and my roommate and I were set to have our official Christmas dinner out at a local restaurant. We started this tradition of a holiday meal a couple years back. It gives me a break from the kitchen, which, no matter how much I love to cook, is always welcome, and gives us a great excuse to try out a restaurant we might not have picked otherwise. It’s usually a little more upscale…a little pricier…but this only happens once a year. The splurge is worth it.
This year, the roomie chose the restaurant. It was one we had visited before, but never had the luxury of eating there. I ran a short mile run there during the summer. In fact, I never had set foot in the restaurant part, only the bar – The Sea Hag – prior to this visit. We chose the earliest dinner seating available, as we knew this was going to be a crazy-busy weekend for dinners out.
The Village Anchor opened at 5 p.m. We were actually there way ahead of schedule, so we took the opportunity to walk up and down the streets of Anchorage. If you’ve never been to Anchorage, Kentucky…it’s gorgeous. Go there and be awed. It was even more beautiful as a lot of the homes and businesses were lit up and decorated for the holidays. I love this time of year for that reason.
At 5 p.m. though, we were both starving and ready to get our meal on. We stepped into the restaurant itself and were immediately greeted by a very friendly hostess. I gave her my name, which the reservation was under, and she picked up a couple of menus and took us through the dining room, sitting us down at a quiet table not too far from the hearth. And that fireplace had a nice fire going in it too. It felt like the perfect winter’s night.
Our server, Alan, came over to introduce himself. Our water glasses were filled and we were asked if we’d like anything else to drink. We both decided to stick with water. He said, “I noticed that we have a vegetarian with a gluten allergy…” I raised my hand. “That would be me!” He gave me a very relaxing smile and said that the chef could do up a great roasted veggie plate for me as an entree. He mentioned Brussels sprouts, asparagus…yeah…he won me over right there.
What this also indicated to me was that The Village Anchor pays attention to the reservations that are made through Open Table. I have made reservations before for so many other places, but this was the first time my food allergies were ever addressed right away without me having to bring them up. I raise a glass and give high kudos to The Village Anchor for this. As always, I get a bit nervous when I try out somewhere new…but this really put my mind at ease and relaxed me for the rest of the meal.
The Village Anchor’s Hummus Trio (top to bottom: Roasted Garlic, Jalapeño-Cilantro, Caramelized Onion-Chipotle) served with fresh veggies for dipping to make it gluten-free
But…we weren’t just here for the entrées. Like I said…this was our holiday meal. And after just taking in a very light breakfast, followed by a movie…we were pretty much famished. So, Cathy already knew she was going to try out a cup of the award-winning Elk Chili ($6.00) as her starter. We inquired what might be a good option for me. Alan said he would recommend the risotto, but it has soy sauce in it so it’s not safe for me. I told him I’d be good with the fresh fruit…but he had other ideas. He sure did. And what I ended up getting for my starter was their Hummus Trio ($11.00), which came with fresh sliced vegetables instead of the pita and the grilled crostini.
The Hummus Trio is a plate that contains three different house-made blends of hummus: the roasted garlic, jalapeño-cilantro, and caramelized onion-chipotle. As I said, my version came with sliced carrots, cucumbers, and red bell peppers. SO good. I thought the roasted garlic hummus was really rich. I love roasted garlic…and blending it into the hummus gave it this nice flavor that went so well with the vegetables. This one turned out to be Cathy’s favorite. The jalapeño-cilantro was the next one I sampled. I actually expected this one to be spicy…but it was actually rather mild. Even Cathy thought so when she tried it…and we’re talking about a heat wimp here. The flavors were great and I loved the freshness that came with each dip. This one went really well on the carrots. My personal favorite was the caramelized onion-chipotle hummus. OH MY HUMMUS GODS! I sampled this one ahead of Cathy and knew she’d be fanning her mouth. While not super-hot…it did have a kick to it and a slow burn. The caramelized onion was a brilliant addition, lending a little hint of sweetness to the hummus itself. Needless to say…this met a very messy death. If you love hummus, get this. Just trust me!
It was now time for the entrée round. As this was a pub, Cathy already knew what she was getting…Fish and Chips ($15.00). Her meal also came with house-made tartar sauce and coleslaw. She’s not a coleslaw person normally…but she ate the hell out of that coleslaw. I might need to see if the kitchen will give me the recipe. Red cabbage, raisins, and carrots…but it was the vinaigrette-like dressing that made it. Yes…we asked if it was safe for me to try and after checking with the chef, Alan assured me it was. It was really good.
The Village Anchor’s Chef Creation – Roasted Veggie Plate
The chef got to play around with my dish and what I got was a vegetable plate masterpiece. Perfectly seasoned, perfectly roasted, perfectly perfect vegetables. And what a variety as well. My Roasted Veggie Plate ($16.00) came complete with roasted potatoes, roasted asparagus, roasted Brussels sprouts, and some sauteed spinach that was cooked with garlic and red onion, topped off with tomatoes. It was AMAZING!! I love that the chef included potatoes as well for something more filling. They were cooked to perfection and seasoned with some fresh herbs. Carby goodness. Yum! The asparagus was really done well. It still had a bit of crunch to it, without being raw. I loved the depth of flavor that were drawn from these. The spinach and the Brussels sprouts were my two favorite things on that plate though. The spinach was wilted and cooked to absolute perfection. I loved the hint of garlic, the bite the red onion gave it, and the sweetness of the red tomatoes. I was in heaven. And the Brussels sprouts were roasted to perfection. No burned edges…just flavor and lots of it. I was beyond impressed with this meal. Here I was expecting to get stuck, once again, with a salad. But The Village Anchor totally made my night!! They definitely went above and beyond for me.
With this being a holiday celebration…we managed to save a little room for dessert. The special that night, in honor of the holidays, was a Cranberry Crème Brûlée. Now, more often than not, the crème brûlée is a safe choice for the gluten-free…but I wanted to be certain. Alan was prepared for this and said that he would check with the chef. He returned a few moments later with the word – the Cranberry Crème Brûlée was gluten-free…the only other things on their menu that are gluten-free is the ice cream, which is provided by The Comfy Cow. I get Comfy Cow ice cream a lot…so I decided to give the Cranberry Crème Brûlée ($11.00) a try. It even came with a cinnamon whipped cream. It sounded delicious. Cathy opted for the Granny Smith Apple Crisp, à la mode ($8.00).
When our desserts arrived I was just so happy to be able to enjoy a dessert while eating out at a restaurant. Thrilled. And my Cranberry Crème Brûlée looked beyond amazing. I was ready to dig in…and had to do the thing where I crack the caramelized sugar on top. It shattered and through the custard, I spotted the red cranberries at the bottom. One bite…I was in dessert heaven. SO good. And that spiced cream that was served with it definitely complimented the holiday flavors and added this little hint of spice and warmth to the dish. I polished it off…and was definitely full. But pleasantly so.
Holiday meals are supposed to be relaxing and enjoyable. The Village Anchor not only had a fantastic, cozy dining area, but the food was amazing. The staff was more than prepared to work around my food allergies. And they didn’t act like I was an inconvenience either. I love that the chef prepared a dish specifically for me…taking care to make it beautiful to look at and delicious to eat. Both Cathy and I were beyond impressed with The Village Anchor.
You better believe we’ll be coming back for more in the very near future. My hat is off to the staff, the kitchen, and the owners of this fine restaurant just outside of Louisville, Kentucky. I was immediately made to feel at ease about my food and knew that I was in good hands. They didn’t disappoint. And now…I’m spreading the word as much as I can. Local places are always worth checking out – but this one is something special. This one is a keeper!
No…honestly…one of my favorite things in life is a delicious slice of pizza. You get the right crust, the right sauce, and the right toppings…and you create a meal of perfection.
I was elated when I heard that Udi’s Gluten-Free was introducing gluten-free frozen pizzas to their already epic and delicious line-up of products. I already am a huge fan of their readily available gluten-free pizza crusts…so…take that and top it, box it up, and it’s one more way to make life a little easier on you. Udi’s has four different flavors of gluten-free pizzas: Three Cheese, Margherita, Spinach & Feta, and Uncured Pepperoni. I can eat three of the four, as I am a vegetarian. Although I may pick up the pepperoni version for my roommate to give a taste sometime.
Since this was my first foray with the Udi’s Gluten-Free frozen pizzas, I opted for one that wasn’t just cheese…and chose the Margherita Pizza. I mean…you can’t go wrong with tomatoes, mozzarella cheese, and basil. Anyone who has eaten a caprese salad can tell you that! I felt good about my decision, and gifted my freezer with one box for starters. It took a couple of weeks to find the perfect evening for a pizza, but as the holidays were approaching and the CSA bins were cancelled due to neither my roommate or I being around…we had to make use of whatever is in our freezer, fridge and pantry. So, after going to the gym one evening (yes…instead of first thing in the morning…blame the Trans-Siberian Orchestra), it was necessary to do something simple for dinner. What better than a frozen pizza, right?
Udi’s Gluten-Free Margherita Pizza (frozen)
RIGHT!
I was quite excited as I pulled this box out of my freezer and began to preheat my oven to 400°F. I opened up the pizza and peeled away the plastic. Once the oven was heated, I popped the pizza in and let it cook for about 15 minutes.When I removed it from the oven, the crust was crisp and golden, the cheese melted, and it smelled beyond fantastic.
Now, I’ve been underwhelmed by previous frozen (and restaurant) gluten-free pizzas. But I trust Udi’s Gluten-Free…because their gluten-free pizza crust is THE BOMB!! Honestly. If you don’t want to make your own gluten-free crust…reach for one of these. It’s the only one I can find in this area in every grocery store.
So, how did this pizza stack up? I have no words beyond OMG…MMMMMMMMMMMMMM!!
And if that doesn’t sum it up, let me say this…this is one stellar pizza. The crust crisped up beautifully…not one part of it was soggy or limp in the middle. It was perfect. The cheese melted and spread out across the tomato sauce. The Italian spices gave it really good flavor. The dollops of mozzarella cheese really helped make this pizza. So packed with flavor. And, honestly, better than most restaurant pizzas (my local gluten-free bakery, Annie May’s Sweet Café still makes my absolute favorite pizza crust). Flaky, golden, crunchy, and a perfect mix with the toppings. It was perfection!
This frozen pizza is made from an Udi’s Gluten-Free Pizza Crust (water, brown rice flour, rice starch, potato starch, olive oil, dried cane syrup, tapioca starch, yeast, salt, xanthan gum, calcium sulfate (for freshness)), a tomato sauce (made simply from tomato paste, water, sugar, salt, olive oil, canola oil, granulated garlic, spices, citric acid), low moisture mozzarella cheese, mozzarella cheese, tomato, parmesan cheese, basil and spices. For the most part…all ingredients that are natural and recognizable.
Nutritionally speaking, a serving of Udi’s Gluten-Free Margherita Pizza is 1/2 of the pizza. This half will provide you with 300 calories and 11 grams of fat. Most of that fat is from the cheese that comes on the pizza. This pizza only has 320 mg of sodium and 3 grams of sugar. It has 25 grams of cholesterol. It also has 2 grams of fiber and 9 grams of protein. So, yes…it is filling. Even with the thin crust. Trust me.
I love, love, LOVE, Udi’s Gluten-Free. The products the company puts out is amazing and always delicious. The taste, texture, and flavors all matter and they really focus on that when they introduce an item to the market. The frozen pizzas are a very welcome addition. And I highly recommend this vegetarian option…because I was beyond impressed with Udi’s Gluten-Free Margherita Pizza.
Pick one up from your grocer’s freezer section and see for yourself.
Product: Garden Lites Veggie Chili & Cornbread Melt – $3.49+
It was getting so close to Christmas and the nights after work were hectic and frantic. Lots to do…so little time to actually do it in. And that’s when you need something quick, simple, and still nutritious. It’s not always feasible to cook up a meal after a long day at the office or being on the go. Thankfully, there is this great company called Garden Lites, and they make fantastic vegetarian and gluten-free dishes.
Some of my favorites happen to be their amazing soufflés.
There was something really intriguing and different about this soufflé, however. It was one of their newer flavors, which had actually been out for awhile, but was only now turning up in my local natural food stores. I had to purchase it (along with the previously mentioned Southwestern Soufflé) and try it out for myself. I’ve loved most of the Garden Lites soufflés that I’ve eaten previously. And with one that included chili and cornbread…well…this was awesomesauce waiting to happen.
Garden Lites Veggie Chili & Cornbread Melt (cooked)
Sure enough…I popped open the package, tossed the wrapped tray into the microwave for about 3 minutes. Then, I removed the plastic wrap and gave another microwave session for 2 minutes…and viola…dinner was served. My roommate and I were going to split this little dish, so I served it up with some hand-cut, homemade sweet potato fries…which I baked in the oven.
How was this little dish? Well, all I can say is that Garden Lites really, really outdid themselves with this one. The base is a cornbread soufflé, which is light, not dense, and really delicious. Sitting on top of that is this healthy helping of veggie chili, which is packed with veggies and beans. And then, on top…some cheese. Just like the good, old-fashioned classic…but with a healthy twist. The cheese is just an added touch that doesn’t overwhelm the dish at all. The star is that cornbread base. Light and airy…and a perfect match for that chili top. So good.
So…now we get down to the science of this dish…mainly the ingredients and nutrition. What I love about these soufflés is that they are so good…and good for you. The Garden Lites Veggie Chili & Cornbread Melt contains diced tomatoes, fire roasted corn, pasteurized egg whites, black beans, onion, low fat milk, crushed tomatoes, zucchini, broccoli, evaporated cane juice, brown rice flower, red pepper, green pepper, corn starch, corn meal, cheddar cheese, baking powder, canola oil, lemon juice, sea salt, garlic, ancho pepper, cumin, chili powder, chipotle pepper, a blend of locust bean gum, guar gum, and xanthan gum, annatto extract (for color), and black pepper. It sounds like a lot of ingredients, I know, but they are all ingredients I recognize by name…and not one single chemical. Loving it. It is gluten-free and nut-free.
As for nutrition, the Garden Lites Veggie Chili & Cornbread Melt contains 200 calories for the entire soufflé. Loving it. The entire soufflé will also serve you up 4.5 grams of fat. This one has 10 grams of cholesterol, 650 mg sodium, and 10 grams of sugar. Finally, you will be devouring 4 grams of fiber and 9 grams of protein. You will not feel hungry after eating this. Trust me.
Once again Garden Lites and served up a nutritious, easy-to-prepare, delicious little treat that goes from the freezer to the microwave. It’s perfect for these cold nights. And it’s so fast to prepare, and still so delicious. This is, by far, my favorite one I have eaten so far. A little bit of comfort food without the guilt.
This is food love…and it will love you back.
Half of a Garden Lites Veggie Chili & Cornbread Melt
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 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.
This one time I went to an Indian restaurant…and got the Broccoli Masala. It was something that I hadn’t seen on any other Indian restaurant menu in the area. It intrigued me. I took one bite and declared it the best thing I have ever eaten…which may or may not be true. HA!
But, it was really, really damn good.
And during these cold winter months, I see a ton…and I mean a ton of broccoli. For real. Like…every week. Last year my freezer was filled with broccoli. But not this year. Not this time. I’ve gotten more than a little creative with the use of broccoli in the past few months. And I’m proud of that.
But, instead of turning to a pizza crust…or some other culinary magic skill…this time…I attempted to recreate that dish for that local Indian restaurant. Because, yes…I was craving and didn’t want to drive into Louisville.
With the guidance of the blog Spicy Treats, I did an oven-baked version of this meal, adding it to caramelized shallots (which caramelized down to this beautiful sweet jam) and some Indian-spiced basmati rice. The results…while not the same as the restaurant…were a very close alternative. And I was quite happy with it. I may or may not have hoovered this meal down in record time.
2 medium-sized crowns of broccoli
1-2 teaspoons olive oil
salt (to taste)
1 teaspoon chili powder
1/4 teaspoon cumin powder
1/4 teaspoon garam masala
Pinch turmeric powder
Squeeze of lime juice
2 teaspoons finely chopped parsley/cilantro (optional)
Directions:
Preheat the oven to 350° F.
Wash and cut broccoli in to small florets. Drain well and keep ready.
In a large bowl, add broccoli and salt and toss well. Then add the other spice powders and lime juice and toss everything well. Finally, add the olive oil and stir well, making sure everything is covered with the spices and oil.
Sprinkle cilantro over the top and mix everything well.
Line a baking tray with aluminum foil and grease it with a few drops of olive oil. Spread the prepared broccoli florets on the baking sheet and bake it for 15-20 minutes, stirring after 10 minutes.
ENJOY!!
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As I said above, I served mine with caramelized thinly sliced shallots (almost made a shallot chutney) and some Indian-spiced basmati rice. The meal was amazing and the flavors were really good. Nothing overpowered. And it was still mild (because my roomie is a heat wimp), yet had just a little spice to keep each bite interesting. While it is nothing like the dish I have every time I go to my favorite Indian restaurant…it was close enough and simply delicious.
I’m probably not the best judge when it comes to comparing sea food products with vegan interpretations of them. Honestly. Now, growing up and before I became a vegetarian, I ate seafood. Mostly shrimp. Mostly fried, popcorn, scampi or creole. I was not a huge fan of other fish…but I would eat them. And, to say the least, I made a delicious lemon-crusted oven baked tilapia back in the day.
For real.
But…never, ever did I eat a crab cake before I became a vegetarian and then had to go gluten-free. So, judging these by comparison isn’t going to happen.
Here’s what I can do though. I can go off of flavor, texture, and overall taste. And that was how I approached this product.
The product of which I speak is the Gluten-Free and Vegan Crab Cakes from Sophie’s Kitchen. Now, I’m no stranger to Sophie’s Kitchen, having already tried the Gluten-Free and Vegan Fish Filets, Gluten-Free and Vegan Scallops, and the Gluten-Free and Vegan Breaded Shrimp. While I was blown away by the shrimp, I felt the scallops were good, and the fish filets were…eh…okay.
So…crab cakes. A new challenge for the allergic/intolerant foodie in me.
Sophie’s Kitchen Vegan Crab Cakes (frozen)
What I love about Sophie’s Kitchen products is how easy they are to make. The crab cakes could either be baked in the oven, or fried in a skillet on the stove. I’m a health-nut, so I try not to fry things often. I chose to bake them in the oven, which takes about 15 minutes to do. Not too bad at all. They don’t get golden cooking this way, the way the image looks on the box, but I didn’t mind the pale look to them. Remember…never had a crab cake back when I even could. I kept it simple when serving these. I had thought about doing a crab cake sandwich, but didn’t thaw out my gluten-free buns from my local allergen-free bakery. So, instead, I made some homemade kale chips and served the crab cakes over fresh bibb lettuce from my CSA bin. I served a side of Veganaise Tartar Sauce with each cake and…dinner was served in less than 20 minutes. Love that.
But how did it taste?
This is one of my favorite products from Sophie’s Kitchen that I have had the opportunity to try. OH. MY. GLUTEN. FREE. VEGAN. GOD. Seriously…packed with awesome flavor. The texture was great…like lump crab…so that was kinda cool And the blend of ingredients that Sophie’s Kitchen uses to give their faux seafood that fishy flavor worked SO well with these. They are a close second in my favorite gluten-free and vegan things. The first is the breaded shrimp from Sophie’s Kitchen. These are fantastic. They don’t taste fake of bad at all. I loved every bite. Thankfully, my roommate and I made a big dinner out of these…each of us having 2 of the crab cakes instead of the serving size of just one.
Speaking of which…it’s that time in the blog where I bring up the ingredients and nutrition for the products I try. Let’s start with the ingredients. Sophie’s Kitchen Vegan (and Gluten-Free) Crab Cakes are made up of water, pea protein, potato starch, canola oil, seaweed powder, rice flakes (from brown rice), konjac powder, rice vinegar (from brown rice), organic agave nectar, sea salt, celery powder, black pepper, bay leaf, nutmeg, ginger, paprika, dry mustard, cloves, calcium hydroxide. So close to being clean eating…but that calcium hydroxide there at the end sort of killed that.
That being said…it is still a rather healthy choice and one I’d love to buy and indulge in again. In fact, Sophie’s Kitchen Vegan Crab Cakes are soy-free, gluten-free, 100% vegan and plant based, contain no preservatives, colors or MSG, and have no artificial anything!! Nice.
Speaking of indulging…a serving size of Sophie’s Kitchen Vegan Crab Cakes is 1 cake. This serving will provide you with 120 calories and 6 grams of fat. That’s not bad for a crab cake!! The Vegan Crab Cakes contain only 170 mg sodium and less than 1 gram of sugar. Gotta love that! And, one crab cake also provides you with 2 grams of fiber and 3 grams of protein. Not too shabby.
I am falling more and more in love with the products that Sophie’s Kitchen is bringing to the gluten-free and vegan world. And I love that someone, like me, with food allergies, can safely indulge in a product that is vegan as well. So often this is not the case, so it’s so nice when a company goes the extra mile. And that’s why I continue to purchase and eat products by Sophie’s Kitchen.
And now…I must hit up my Whole Foods for more of these amazing crab cakes. It’s happening!
Sophie’s Kitchen Vegan Crab Cakes (baked), served over local bibb lettuce with homemade kale chips
Okay…claims are made all the time about something being “the best ever _____” and they hardly ever live up to the reputation they have just put out there in public. Trust me…I’ve been disappointed many times.
That’s life.
Life also is a smorgasbord of different tastes, textures, and ingredients. So, when I’m in the kitchen, sometimes I like to change things up…get a little creative. And that’s what happened. You see, I was sitting at work on Monday trying to figure out the best way to use up some bin ingredients that I have yet to touch. Sometimes my week gets too busy and cooking with the items from my CSA bin isn’t always possible. I tend to make it up the following week as another week of CSA bin goodies are cramming my fridge. I love it…but it can be overwhelming.
That being said, I messaged my roomie and told her I had red potatoes that needed to be used…and she sent me a recipe from Gluten Hates Me (.com) for what was being described as the BEST gluten-free potato soup…EVER! EVER! That’s a huge, huge claim to be making. But, there were only 5 ingredients, so…I figured why not? I had most of them on hand anyway.
The best part is…this soup cooks in the slow cooker. I started mine after dinner the night before and it was ready for me to tackle it with the immersion blender when I woke up. EASY!! This recipe is easy. Is it the best gluten-free potato soup ever? Probably not…but I will tell you this…it is rich, creamy, and packed with flavor. I even added a few touches of my own, which I’ll include in this recipe.
Recipe: Almost the Best Ever Gluten-Free Potato Soup
Almost the Best Ever Gluten-Free Potato Soup
Servings: 8
Time: Prep 15 minutes; Cook 10 hours
Ingredients:
2.5 pounds Russet potatoes, washed but NOT peeled, and diced into 1/2 inch(ish) cubes (I used red potatoes)
1 small yellow onion, diced
5 cloves of garlic, peeled and left whole
4 cups gluten free vegetable broth (I used Pacific. Do make sure yours is gluten-free!)
Cinnamon
Salt
Cumin
8 ounces cream cheese (I used Tofutti Better Than Cream Cheese)
Directions:
Put the diced potatoes, onion, garlic, and vegetable broth into the crock pot. Season with your chosen seasonings. I used cumin, cinnamon, and salt. Stir to combine. Cover and cook on low for 10 hours or on high for 6 hours.
Once it has cooked, cube your cream cheese into 2-inch cubes and stir it into the crock pot.
Then, using an immersion blender, carefully blend the soup in the crock pot. If you do not have an immersion blender, don’t add the cream cheese into the crockpot. Simply put it in the blender with 1/3 of your soup and blend. Then reincorporate it back into the crockpot. This will give you a chunkier soup…so I do recommend the immersion blender.
Top off however you like. I topped mine with green onion and vegan cheese.
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Simple flavors, but what a combination they had. The soup is this rich, thick, creamy consistency, aided by the cream cheese. It is really fantastic and just wows the taste buds. It is definitely soup season and this was a hearty, delicious, and rather healthy soup to add to the winter lineup. I was very impressed with every bite. And I have more in my fridge and freezer…just waiting for another cool evening.
Fact: I take after my mom in the fact that I love, love, love Brussels sprouts. I mean…LOVE them. I didn’t know this, of course, until they turned up in my CSA bin one week. Instead of freaking out…I decided I would coax some flavor out of them. Try them a couple of ways. See if they were really as bad as those family shows growing made them out to be.
Turns out…they are awesome. And my favorite way to make them…is roasting them in the oven.
Simple, delicious, healthy, clean eating. Sign me up!
Well, this week when I received my CSA bin…I was ecstatic to find Brussels sprouts inside. I sensed some roasting coming up in my near future. So…I figured what better thing to have on a gray Saturday night. They make a fantastic dinner. Except this time, I roasted them up a little differently. I still seasoned them as I always did and tossed them with a light drizzle of extra virgin olive oil…but this time I sliced up some red onion and chopped up some fresh garlic cloves to roast with the Brussels sprouts as well.
Delicious!! The idea cropped up on a page I followed on Facebook. All I needed was a red onion, and I just happened to be heading to my grocery store. So, a huge thank you to The Slow Roasted Italian for the inspiration and a way to turn up the volume on one of my favorite ways to enjoy one of my favorite vegetables.
12 ounces fresh Brussels sprouts, cut in half (or quarters if sprouts are large)
3 garlic cloves, rough chopped
1/2 medium red onion, sliced
1 tablespoon extra virgin olive oil
salt and pepper to taste
Directions:
Preheat oven to 450°F. Line a baking sheet with aluminum foil.
Add Brussels sprouts, onions and garlic to pan. Drizzle with olive oil. Sprinkle with salt and pepper. Toss with clean hands, until coated. Wiggle the pan until Brussels spouts are in a single layer. Bake 20-25 minutes until fork tender.
Serve and devour…er…enjoy!
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I know too many people who have yet to give Brussels sprouts a try. If cooked properly…they can be one of the most fantastic things in this world. I fell in love with them at first bite. My mom loves them. My dad won’t touch them.
But, you won’t know how you feel about them until you give them a shot. Don’t discount these hearty little vegetables. They are amazing. Go ahead…roast them up and see what you think!!
The Celiathlete 