More fun with homemade vegan cheese: testing Miyoko Schinner’s cream cheese recipe! »
I love being able to make fancy, artisanal vegan cheeses at home! I’ve been meaning to try this cream cheese recipe by Miyoko Schinner for about six months now. I finally did, and honestly, it couldn’t have been easier! I used unsweetened coconut yogurt to ferment it, and I let it sit out for the full 48 hours. That was kind of tough! I thought I was going to be super cool about leaving food out, letting the bacteria do it’s job, but it turns out I am an American through and through!
I made toast with Larrupin mustard, pepper and avocado! Delicious. Has avocado on toast always been a thing, or am I just noticing it now? I like to say the British have beans on toast and American vegans have avocado and toast. It really is a great combination!
I super enjoyed not only making this recipe, but eating it too! I am very into the long fridge life: two weeks! I can’t wait to make frosting or cheesecake with it. It is my dream to try to replicate the blueberry cheesecake from Timeless Coffee in Oakland! It is also crucial I get some more of Sophie’s Kitchen Smoked Lox, ASAP!
The amazing new vegan goodies from Natural Products Expo West! »
Alternative title: How the West Was Won
I don’t even know where to start. I spent my entire weekend at the Natural Products Expo West in Anaheim, CA (for a good time, search #vegansatexpo on Twitter and Instagram). It was like being at summer camp! I met so many people I follow online, or vice versa, and I ATE ALL THE FREE (!!!!!) FOOD (mostly ice cream, which you wouldn’t be able to tell by these photos, but it’s true). Rather than going into extreme details about each and every thing I tried (that’s what follow-up posts are for!), I figured I’d give y’all what you really want: FOOD PORN.
In all my excitement about Mr. Dewie’s, I forgot to take a photo (thanks for sending one, guys!) The owners were so generous, and let me try EVERY FLAVOR. They were all good, but this caramel almond was my fave! The cashew milk is so delectably rich! There are also a few flavors made from almond milk, which totally ruled.
Gardein’s new Fishless Filets were a definite star of the Expo. Flaky, “fishy,” crispy… NAILED IT! And the cute little samples they passed out were served with Follow Your Heart’s Tarter Sauce. It was a match made in vegan heaven!
I’m embarrassed to say how many samples I had at The Piping Gourmets booth, but let’s just say I did EXTRA research and the results were unanimous: their gluten-free, whoopie pies are AMAZEBALLS. My top picks were the chocolate with mint and the chocolate with raspberry.
This is one of FOUR new flavors of Phoney Baloney’s Coconut Bacon. They were all stupendous!!! This “apple fennel” flavor really stood out to me. I’ll be throwing this in tofu scrambles, fo’ sho’!
Do you know who the Spork Foods sisters are? They’re about as cute as can be, and man can they make some tasty pancakes! Jenny and Heather are the official ambassadors for GO Veggie! Foods, and made blueberry cream cheese pancakes with the GO Veggie! plain cream cheese. Delish!
Edward & Son’s Native Forest has SO many awesome new products coming out. This is the first ever organic jackfruit! A few other new items I’m excited about are the organic coconut milk powder, and organic sweet potato flour! I can’t wait to play around with those.
The Sophie’s Kitchen “vegantoona” was another Expo fave of many of the vegans I talked to. Made from pea protein and konjac root, this “toona” has a really unique taste and nails the catfood-esque consistency of the “real thing.” Plus, it’s shelf-stable, so guess what’s going in my earthquake kit?
I would be remiss if I didn’t mention Beyond Meat’s ”Taco Beyond” booth. I already raved about their new Beef-Free Crumbles in a previous post, but this was just SO RAD! And why isn’t it a real thing??!!
As I said, there is NO way I could cover every product I saw there (and, sadly, I didn’t see everything!), but these are some of my favorites. I will definitely write more in-depth about some of these, and others that I left out. ESPECIALLY MORE ICE CREAM!
Product review: Sophie’s Kitchen Vegan Crab Cakes! »
I’ve made no secret of the fact that I miss seafood. Thankfully, many a talented chef and vegan company have heard my incredibly influential sobs, and risen to the challenge of putting this kind of delectable food item on the market! Today, we talk about Sophie’s Kitchen — specifically the crab cakes.
I got these bad boys at Whole Foods, a market I did not previously notice them at until recently. Here’s what I have to say — if you see them, grab them up. Honestly, I could not be more stoked with this product.
I am not a fan of frying my food my food at home, which some of you might find surprising since I eat so much of it when going out. Whatever, let’s move on. I baked them, at 350, for about 15 minutes, or golden brown on the edges. I immediately ate one of them plain, because waiting for both the oven to pre-heat and then the cakes to bake was excruciating. Delicious! I don’t know how Sophie’s Kitchen does it! The best part is that these are gluten and soy-free! The texture is spot-on, but without being overly meaty, as I know some of you aren’t a fan of faux-meats that are exactly like the real thing. The addition of the wakame powder lends a fishy taste that I would also say is not over the top. It tastes like it’s from the sea, in a natural and light-hearted kind of way!
Baked to perfection and demolished in 30 seconds.
Being a San Francisco Bay Area native, hot crab sandwiches were a part of my childhood. They bring back family lunches out, in Marin County while visiting my grandparents, and then my mom replicating those same sandwiches in our kitchen at home. Sometimes the hardest part of being vegan is not being able to eat the food that is linked to my family and our memories. Sophie’s Kitchen Vegan Crab Cakes are delightful to me, not only because they are scrumptious, but also because for the first time in over a decade I got to eat a hot ‘crab’ sandwich!
My crab sandwich was nothing too spectacular, as I made it at my grandma’s house with only the crab cake, some french bread and Veganaise on hand. You can bet when I make them at home, I’ll be going all out with an english muffin, green onion, Veganaise and melted vegan cheese. I can’t wait. However plain this one may seem, I couldn’t have been happier!
The crab cakes are somewhat small, so I thought I could eat all four, no problem. In reality, I could only get through two, because they are deliciously decadent!
Last but not least — the ingredients! I know a bunch of you are into analyzing this part of processed and packaged food items, so have at it!
I can’t wait to try all of this company’s other products!