Tag Archives: review

Product Review and Recipe: Tyrrells English Chips

22 Jun

Tyrrell's English ChipsSometimes when I have a craving for salt the easiest and most satisfying thing (albeit not the healthiest) to eat is a bag of chips. There is something about their light, crispy texture that leaves me wanting more. Here’s an interesting fact if you didn’t already know: what we refer to as “chips,” the English refer to as “crisps.” Luckily for us, Tyrrells English Chips, based out of Leominster, Herefordshire in the UK, have kindly used the word “chips” on their U.S. packaging to prevent any confusion. Offering hand cooked potato chips and mixed vegetable chips, Tyrrells USA currently offers five flavors that are completely plant-based.

Tyrrells leaves the skins on their spuds which provides more fiber. The potatoes are then thick-cut and cooked in small batches, spun in their Big Spinny Thing™ to remove excess oil, and finally tossed with their special seasonings, none of which are artificial (source). The result is a crispy chip with a pleasant amount of flavor. This company has some spunk and I like it. A quick look at their website alone was enough to convince me!

Oddly enough I have not had the opportunity to try Tyrrells English Chips until now, even though they are sold in stores all over the United States. So, without further ado, here is my review of their five plant-based potato chip flavors:

Tyrrells Lightly Sea Salted Chips Lightly Sea Salted
These chips are exactly as described. With just a touch of salt, Tyrrells Lightly Sea Salted chips have less sodium than your typical bag of chips. In fact, 1 ounce of these chips provides 70mg sodium, whereas the same serving of another popular brand has a whopping 170mg! If you want to have your chips and eat them too, this would be the flavor to choose.

Tyrrells Sea Salt & Cider Vinegar Chips Sea Salt & Cider Vinegar
Tyrrells lovingly describes their Sea Salt & Cider Vinegar chips as having a “burly kick,” and boy, do they! With three kinds of vinegar seasoning these chips, they are sure to please any vinegar-lover and would go excellent alongside something sweet. I envision these chips being crumbled atop a fresh salad with sweet dressing.

Tyrrells Sweet Chili & Red Pepper Chips Sweet Chili & Red Pepper
I was expecting these chips to be too hot for my sensitive tongue, given that they contain cayenne pepper and jalapeño chili pepper, but was pleasantly surprised to find that they give off just a slight kick as an after-note. With just a touch of sweetness to accent the slight kick, I find this flavor to have a nice balance of sweet, salty and sassy.

Tyrrells Sea Salt & Cracked Black Pepper Chips Sea Salt & Cracked Black Pepper
Black pepper is often the more dominant flavor in a chip, but these chips provide a nice balance of salt and pepper and are perhaps my favorite of the bunch. These Sea Salt & Cracked Black Pepper chips compliment any sandwich or soup, and even have the most protein out of the five flavors I’ve tried: 6.3g per serving to be exact!

Tyrrells Veg Chips Veg Chips
Rather than using traditional potatoes, Tyrrells uses beetroot, carrots and parsnips for this version of their chips. With only 5 ingredients total (including the aforementioned vegetables), these Veg Chips are slightly sweet with a bit more salt than the rest; 170mg per serving, to be exact. I prefer a little less sodium but that doesn’t mean these chips are any less tasty.

Potato chips are becoming increasingly popular in recipes and serve as an excellent stand-in for salt, breading and toppings. Fashioned after traditional shortbread but reminiscent of Russian tea cakes or Mexican wedding cookies, these light and airy Potato Chip Pillow Cookies utilize Tyrrells Lightly Sea Salted Chips and are sure to satisfy your sweet (and salty) tooth.

Potato Chip Pillow Cookies

Potato Chip Pillow Cookies
Yields approximately 14-16 (2-1/2 inch) cookies

1/2 (5.3-ounce) bag Tyrrells Lightly Sea Salted Chips
2-1/2 cups unbleached all-purpose flour
1 teaspoon salt
1-1/3 cups solid butter-flavored vegetable shortening
2/3 cup powdered sugar
1 teaspoon vanilla extract

Preheat oven to 350° F.

Pour chips into the bowl of a food processor and pulse until thoroughly crumbled. Combine with flour and salt; set aside.

In the bowl of a stand mixer, cream together shortening, powdered sugar and vanilla until smooth.

Add flour mixture and stir on low until combined.

Scoop mixture out onto a clean, flat, lightly floured work surface and roll out until 1/2 inch thick. Cut into 2-1/2 inch circles (or whatever size you prefer) and place cookies at least 1 inch apart on a baking sheet.

Bake in preheated oven for 30-35 minutes, or until very light golden brown. Allow to cool for 5-10 minutes before consuming.


NOTE: The products noted above were free samples provided by Tyrrells, which has no affiliation with Vegan Food Addict. The views and opinions expressed herein are solely that of Vegan Food Addict and do not necessarily reflect that of others.

Product Review and Recipe: FoMu Ice Cream

8 Jun

FoMu Premium Alternative Ice CreamOne thing I love about the vegan lifestyle is that many of those involved are committed to the environment, and the folks at FoMu are no exception. Specializing in premium alternative ice cream, the company’s ingredients come from local sources, their disposables and packaging are compostable or recyclable, and their stores are built from recycled materials (source).

Based out of Watertown, MA, FoMu (short for “faux moo”) started making and selling their gourmet ice cream in 2011. FoMu’s products are 100% plant-based and certified kosher, using organic ingredients whenever possible, and sweetened with agave nectar and unrefined cane sugar. Not only are their ice creams, toppings and inclusions made from scratch, most of their ice creams are coconut-based, some of which are free from gluten and nuts.

Upon first glance at their list of ice creams, my interest in FoMu was piqued when I noticed flavors such as Avocado and Bourbon Maple Walnut. Alcohol in ice cream? Yes, please! Should you not be the adventurous type when it comes to ice cream, have no fear, among their current selection of 21 flavors, FoMu offers classics such as Mint Chip, Strawberry and Vanilla Bean.

If you don’t live on the east coast, this will come as great news to you: FoMu ships their ice cream to nearly anywhere in the Contiguous United States! With summer just around the corner, now is the perfect time to enjoy some of this sweet, creamy goodness.

FoMu Banoffee Pie Ice Cream Banoffee Pie
The word I would use to describe this ice cream is magical. FoMu’s Banoffee Pie is a banana and toffee ice cream studded with dark chocolate chips and graham crackers. Basically it is a pie turned into ice cream. Clever! The various inclusions in this ice cream go very well together, with each bite giving you different flavors to enjoy. Banoffee Pie is perfect for anyone, especially the kids.

FoMu Cake + Batter Ice Cream Cake and Batter
Tied for first place as my favorite FoMu ice cream, Cake and Batter is vanilla cake batter ice cream with chunks of homemade cake. I find this particular flavor to be refreshingly sweet, and the chunks of chocolate cake bring it to the next level. This is one of those ice creams that someone could easily eat a whole pint of if left to their own devices. It’s sinfully delicious!

FoMu Dark & Stormy Ice Cream Dark and Stormy
The most creative and mature ice cream of the bunch, Dark and Stormy is fashioned after the popular cocktail, which features dark rum, ginger and a hint of lime. With a softer texture, this gluten-free ice cream is ready-to-eat right out of the freezer. Upon first bite, Dark and Stormy has a strong ginger flavor, which is a bit overpowering for my tastes; however, this ice cream is an excellent choice for those who like the spice. The ginger provides a very slight kick, which is accented by the rum undertones.

FoMu Salted Caramel Ice Cream Salted Caramel
I like salted caramel and am somewhat of a self-proclaimed caramel snob. There is a particular sweet to salty ratio that needs to be met in order for me to approve of it. When I tried FoMu’s Salted Caramel ice cream, I was very impressed! The salted caramel flavor is excellent and keeps me going back for spoonful after spoonful. One minor thing I noticed, however, is a slight burnt aftertaste. Depending on how you look at it, it can be a good thing as it adds an extra dimension of flavor. This gluten-free ice cream is tied for first place as my favorite of the bunch.

I’ve always enjoyed going against the norm by having breakfast for dinner, so why not have dessert for breakfast? Feeling adventurous, I wanted to try melting one of FoMu’s ice creams and using it in pancake batter…it worked! These pancakes are gluten-free (if you use a gluten-free ice cream) and can be flavored with any ice cream of your choosing.

Banoffee Pie Ice Cream Pancakes
Banoffee Pie Ice Cream Pancakes (pictured above)

Gluten-Free Ice Cream Pancakes
Yields 8 (5-6 inch) pancakes

Dry Ingredients:
1 cup sweet white sorghum flour
1/2 cup + 4 teaspoons gluten-free oat flour
1/2 cup + 4 teaspoons potato starch
2 tablespoons granulated sugar
1 tablespoon gluten-free baking powder
pinch salt

Wet Ingredients:
3/4 cup gluten-free FoMu ice cream, melted*
1 cup regular unsweetened almond milk
2 tablespoons canola oil

In a medium-size bowl, mix together dry ingredients. Add wet ingredients and stir just until combined.

Heat a non-stick frying pan or pancake griddle over medium heat. Pour approximately 1/3 cup batter into the pan.

Allow pancake to cook for 30-60 seconds, or until bubbles form and edges lose their gloss. Flip over and cook an additional 30-60 seconds on the other side. Remove and place on a paper towel-covered plate.

Repeat until all batter has been used. Allow to cool slightly before consuming.

*There are currently four FoMu ice cream flavors that are not gluten-free: Banoffee Pie, Chocolate Brownie, Cake and Batter, and Cookie Dough.

Salted Caramel Ice Cream Pancakes
Salted Caramel Ice Cream Pancakes (pictured above)


NOTE: The products noted above were free samples provided by FoMu, which has no affiliation with Vegan Food Addict. The views and opinions expressed herein are solely that of Vegan Food Addict and do not necessarily reflect that of others.

Product Review: VBAR

2 May

Benefit Foods LogoBenefit Foods is an environmentally conscious company that buys locally, supports family owned businesses, uses 100% compostable packaging and purchases carbon off-sets to reduce its impact on the environment (source).

Offering clean foods made from responsibly sourced ingredients, Benefit Foods introduced the VBAR in 2012. A line of energy bars free from gluten, soy and GMOs, VBARs are as minimally processed as possible (source).

As of this posting, there are seven VBAR flavors, which I have been given the opportunity to review. I’d like to begin by saying that I really like the texture and consistency of these bars. Not only do they remind me of rice krispie treats due to the crispy rice cereal contained within, they have just the right amount of moistness and remind me of homemade granola bars I grew up with, but without the corn syrup! Sweetened naturally with sorghum syrup and fruit, these energy bars are a healthier option and have a base of either almonds or sunflower seeds for added protein.


Perhaps my favorite flavor of the bunch, Almond/Blueberry has pleasant blueberry undertones with just enough sea salt to heighten the sweet, slightly sour flavor of this bar.

Almond/Chocolate Chip

With its natural antioxidant properties, chocolate not only lends a healthy helping hand but also provides more of a dessert-like feel to this bar. The Almond/Chocolate Chip bar has almond bits and chocolate chips and is up there in my top three.


Tart cherry seems to be in these days, and I feel this bar nicely encompasses the flavor without too much tartness. The nice sweetness of this bar balanced out the slightly tart undertone.


I’m not sure I’ve ever seen figs and carob together before, and I’m usually not much of a carob fan, but this flavor was actually very good. Perhaps this is because the folks at VBAR lovingly make their own. Needless to say, I enjoyed this flavor and it is my second favorite.


Primarily a sunflower-seed base, this bar has a few cashew pieces thrown in for added protein and crunch. Pleasantly sweet just like the rest, I wonder if this bar could be kicked up a notch with some cashew butter added into the mix so that cashew is a little more in the forefront.


Having a couple of samples of this flavor, I found that I didn’t taste much cranberry, but this is quite possibly due to the fact that the samples were bite-sized. The flavor and texture were excellent, with just the right amount of sweetness.


Upon first biting into this bar, I noticed the taste of sunflower seeds. After chewing, there was a pleasant ginger flavor that arose with just a tiny hint of a kick. Ginger is something that is easy to over-do but VBAR has added just enough to make it nicely accent the sunflower seed butter.


NOTE: The products noted above were free samples provided by Benefit Foods, which has no affiliation with Vegan Food Addict. The views and opinions expressed herein are solely that of Vegan Food Addict and do not necessarily reflect that of others.

Product Review and Recipe: UB Super

10 Apr

UBSuper-LogoLiving proof that “you are what you eat,” Scott Kanyok nursed himself back to health after suffering from a chronic upper thoracic injury in addition to being involved in a life-threatening bicycle accident. By nourishing his body with a mix of superfoods, protein, vitamins, minerals, prebiotics and probiotics, the first UB Super Protein Superfood Nutritional Shake was born and Kanyok is now thriving (source).

Given that I am a runner, I find nutritional protein shakes very beneficial after a workout. Each packet of UB Super provides at least 15g protein in addition to 10 superfoods and a complete amino acid profile, and is free from gluten, soy and GMOs (source). All you need to do to enjoy one of these tasty shakes is to place one (1.2-ounce) packet UB Super in a drinking glass or shaker bottle and add 10 ounces of water or non-dairy milk of choice.

Today I am reviewing two UB Super flavors: Chocolate and Vanilla.

UB Super Chocolate UB Super Chocolate
Choosing to mix mine with unsweetened vanilla almond milk, I found the chocolate flavor and amount of sweetness to be very pleasant as if you are drinking chocolate milk. I could also taste slight earthy undertones which is a testament to all the beneficial nutrients contained within. One minor thing I wasn’t a fan of are the small flecks of solids in the smoothie. An easy and likely remedy for this though would be to put it in a high-speed blender and puree until smooth. Very tasty nonetheless!

UB Super Vanilla UB Super Vanilla
I enjoyed the pleasant vanilla flavor of this product and the amount of sweetness was just right. Feeling adventurous, I decided to create a muffin recipe that utilizes UB Super Vanilla. In addition, I made it gluten-free to continue the theme. As you likely already know, baking is a science, and for me, gluten-free baking even more so. The result of my baking experiment is sweet little tasty muffins. While a little dense, these guys are not only full of beneficial superfoods, prebiotics, probiotics and various nutrients, they also have a nice touch of chocolate goodness.

UB Super Gluten-Free Chocolate Chip Vanilla Muffins and UB Super Chocolate Shake

Gluten-Free Chocolate Chip Vanilla Protein Muffins
Yields approximately 16 muffins

1-1/2 teaspoons apple cider vinegar
1-1/2 cups regular unsweetened almond milk
1 (1.2-ounce) package UB Super Vanilla protein powder
1 cup sweet white sorghum flour
1/2 cup granulated sugar
1/2 cup gluten-free oat flour
1/2 cup potato starch
1-1/2 teaspoons gluten-free baking powder
1 teaspoon xantham gum
1/4 teaspoon salt
2 tablespoons vegetable oil
3/4 cup gluten-free chocolate chips

Place apple cider vinegar in a 2-cup measuring glass and add almond milk until level reaches the 1-1/2 cups mark. Stir and set aside.

Combine all dry ingredients in the bowl of a stand mixer. Add oil and almond milk mixture and stir until combined. Beat for 1-2 minutes to incorporate air into the batter.

Stir in chocolate chips by hand, just until mixed and set aside, allowing to rest.

Preheat oven to 375º F. Lightly grease a muffin pan or line with paper/silicone baking cups. Set aside.

Once oven has preheated, divide mixture evenly among muffin cups and bake for 30-35 minutes or until a toothpick when inserted near the center of a muffin comes out clean or with a few crumbs. Allow to cool slightly before consuming.


NOTE: The products noted above were free samples provided by UB Real, which has no affiliation with Vegan Food Addict. The views and opinions expressed herein are solely that of Vegan Food Addict and do not necessarily reflect that of others.

Product Review and Recipe: Ariven Imperial Rice

24 Feb

Ariven PlanetHaving been concerned for animal welfare from an early age, Adiphen Bose also noticed the connection between the large amounts of unused land and the staggering amount of people whom were starving in Southern India. These realizations gave Bose a vision, and from it, Ariven Planet was born. Ariven Planet benefits both human and non-human animals by creating sustainable animal sanctuaries that provide quality food for people, with a portion of harvests being used to feed the hungry.

Operating on three main business principles, the folks at Ariven Planet focus on 1) “A purpose beyond profit” 2) “A belief that businesses should do no harm, yet benefit all” and 3) “A dedication to health-minded sustainability.” Without the use of GMOs, chemicals and pesticides, in addition to the use of recyclable and biodegradable packaging, Ariven Planet lives up to its promise (source).

Ariven Imperial RiceAriven Planet currently sells coffee, tea, and rice, and is proud to be the first to bring the Royal Heirloom Rice of India to the United States. Needless to say, I am glad they did! Their Ariven Imperial Rice is like no rice I have ever had before. Having followed the preparation directions exactly, the result was perfectly cooked, plump rice. Though there was a little excess water in the bottom of the pan, it was easily drained and ensured that the rice was moist. The resulting light, fluffy grains impart a nice, slightly sweet yet mild flavor and are a rich source of B vitamins. These precious little pillows could surely be used in both sweet and savory dishes and are excellent for soaking up a variety of saucy toppings. I highly recommend Ariven Imperial Rice and am happy to offer a 15% off coupon code BETHECHANGE108 towards their online store.

For your eating pleasure, below is a recipe for Mushroom Mutter Masala to eat atop this rice. Enjoy!

Mushroom Mutter Masala

Mushroom Mutter Masala

2 cups Ariven Imperial Rice, prepared
2 tablespoons olive oil
1 (16-ounce) package sliced white button mushrooms
1 tablespoon garam masala powder
1 (1-inch) piece fresh ginger, peeled and grated
1 large clove garlic, peeled and minced
1 teaspoon salt
1-1/2 cups frozen peas, thawed
1 (13.5-ounce) can coconut milk
2 (8-ounce) cans tomato paste*
1 cup vegetable broth

Heat oil in a 4-quart pot over medium heat. Add mushrooms and cook for 5 minutes, or until tender.

Add garam masala, ginger, garlic and salt to the pot, cooking and stirring for an additional minute.

Place remaining ingredients in the pot and continue to cook and stir until combined and heated through.

Serve over prepared rice.

* Should you prefer less tomato paste, simply use 1 (8-ounce) can tomato paste and decrease your vegetable broth amount to 1/2 cup.

Ariven Imperial Rice


NOTE: The product noted above was a free sample provided by Ariven Planet, which has no affiliation with Vegan Food Addict. The views and opinions expressed herein are solely that of Vegan Food Addict and do not necessarily reflect that of others.

Product Review: Tasty Bite

22 Jul

Tasty BiteLaunched in 1995, Tasty Bite specializes in Indian and pan-Asian cuisine, offering convenient meals which require no cooking or refrigeration, and contain no preservatives. According to their website, Tasty Bite plays an active role in their community, providing food for disaster relief and scholarships for the children of their factory workers. In addition, 80% of the energy used in Tasty Bite’s factory comes from renewable resources.

Tasty Bite offers 27 different products (as of this posting), which are free of animal ingredients. Ranging in size from 8.8-10 ounces, each pouch can be heated and ready to eat in 90 seconds or less. Having been given the opportunity to try six of these products, below you will find a review for each.

Ginger Lentil Rice and Kung Pao Noodles

Ginger Lentil Rice

A “ginger-flavored long grain rice tossed with brown lentils and red peppers,” this Ginger Lentil Rice (pictured above left) is flavored just enough so as not to create an overpowering taste. Don’t be fooled, however, this product provides a little bit of a kick! As someone who can’t handle a lot of spice, I actually enjoyed this rice. In addition, the added lentils provide extra nutrition without sacrificing flavor. Tasty Bite’s Ginger Lentil Rice would nicely compliment nearly any Asian entrée.

Kung Pao Noodles

These “fresh cooked noodles and vegetables tossed with peanuts in a zesty sauce” work well alongside the Ginger Lentil Rice’s (pictured above right) gentle flavor. Tasty Bite’s Kung Pao Noodles are also spiced with chilies and Sichuan pepper for slightly more of a kick, and put the “Pao” in Kung Pao. Complete with celery, scallions, baby corn, water chestnuts and just a little sugar, this dish provides both savory and sweet tones.

Pad Thai Noodles and Thai Lime Rice

Thai Lime Rice

Flavored primarily with coconut, lemongrass and lime, and accented with lemon, basil and garlic, Tasty Bite’s Thai Lime Rice (pictured above right) has a light but unique flavor that I’ve never before tasted. I enjoyed the flavor of this rice, however, I feel like there is a little too much of something in it. Perhaps basil? Since I paired this rice with Tasty Bite’s Pad Thai Noodles, this rice ‘s subtle flavors helped calm the lingering kick of spice that I received from the noodles. Both had nice flavor.

Pad Thai Noodles

A great dish for those who like both sugar and spice, the Pad Thai Noodles (pictured above left) are described as “fresh cooked noodles topped with vegetables and crunchy peanuts.” Though this version of Pad Thai is different from others I have enjoyed, it does have a nice flavor with different textures to enjoy. Personally, I like tofu in my Pad Thai, and would have liked to have enjoyed this dish with rice noodles, but I still enjoyed it including the nice variety of vegetables including onions, carrots, baby corn, tomatoes, garlic, scallions and ginger.

Channa Masala & Punjab Eggplant

Channa Masala

I’m a sucker for Indian food and chickpeas so I enjoyed Tasty Bite’s Channa Masala (pictured above left). “…slow-simmered with onions, tomatoes and spices,” this dish is an Indian staple with a nice, smooth flavor and just a touch of sweetness. Due to the sauciness of this dish, it goes very well with rice, should you feel so inclined.

Punjab Eggplant

Tasty Bite’s Punjab Eggplant (pictured above right) is described as “roasted eggplant slow-simmered in a hearty tomato and onion sauce.” Though admittedly not an eggplant fan, I enjoyed this dish as it had excellent flavor, and, in typical Tasty Bite style, a kick of spice to liven it up even more. The flavors of this product mingled well together and I would happily eat it again.


NOTE: The products noted above were free samples provided by Tasty Bite. Vegan Food Addict is in no way affiliated with Tasty Bite, and the views and opinions expressed herein are strictly that of Vegan food Addict’s and do not necessarily reflect the opinions of others.

21-Day Vegan Kickstart: Days 15-21

21 Jan

After concluding my last seven days of the 21-Day Vegan Kickstart program, I’m feeling wonderful. Normally during programs like this, I lose my appetite because my body craves oil, salt, sugar, and any other item I’m not consuming that I normally would. With the 21-Day Vegan Kickstart, however, I’ve felt very good throughout most of the program and have enjoyed most of the food with hardly any loss of appetite. Not only do I feel lighter, I don’t feel bloated and am fitting into my clothes better. I am also energetic and have lost a grand total of 6 pounds. Not bad!

One final aspect of the 21-Day Vegan Kickstart that I want to praise before outlining my last seven days is that this program allows you to eat out at restaurants. There were three different opportunities (Mexican, Chinese and Italian) during the program, only one of which I took advantage of. When I did, however, it was very nice to treat myself and I enjoyed taking a break from preparing food for a night. PCRM shows that you can still eat healthy while eating out by providing tips on what foods to select…great real life training on healthy food consumption!

And now onto the summary of my last seven days of the program:

Day 15:

Breakfast: Leftover Tofu Breakfast Scramble
Lunch: Leftover Chickpea Salad Rolls
Dinner: Tempeh Sloppy Joes and Summer Pasta and Bean Salad with Fresh Tomatoes and Basil

Tempeh Sloppy Joes Summer Pasta and Bean Salad with Fresh Tomatoes and Basil

For breakfast this morning I enjoyed leftover tofu breakfast scramble from day 7. Yes, that was a while ago but I just couldn’t bear to part with my beloved scramble so I froze it until I had the opportunity to eat it. After my satisfying breakfast, I enjoyed the other Chickpea Salad Roll from day 14.

Skipping my snack once again, I had a Tempeh Sloppy Joe and Summer Pasta and Bean Salad for dinner. The sloppy joe was delicious! I really enjoyed the flavor and the tempeh provided a nice texture. The pasta and bean salad was also very good with the balsamic vinegar and fresh basil being the prominent flavors. I also can’t deny the fact that I was happy I was allowed a little salt and pepper. Yum! It had me wishing for summer.

Day 16:

Breakfast: Vanilla French Toast and Garlic Hashbrowns with Kale
Lunch: Vegan cup of soup or leftover Tempeh Sloppy Joes
Dinner: Savory French Lentils and Almost Instant Brown Rice
Dessert: Mango Lime Sorbet or Baked Cardamom Pears

Vanilla French Toast Garlic Hashbrowns With Kale Savory French Lentils and Almost Instant Brown Rice

Since I ate frozen waffles for breakfast on day 13, I enjoyed the Vanilla French Toast and Garlic Hashbrowns with Kale today. YUM. The french toast recipe calls for cinnamon and nutmeg, in addition to vanilla soymilk (I use almond) and agave nectar, all mixed up with silken tofu. Just enough sweetness to keep you coming back for more, and with just a touch of maple syrup, you won’t realize you are eating something healthy! The hashbrowns were also very good. I would definitely make them again. For lunch I enjoyed a leftover Sloppy Joe from last night’s dinner.

So you could probably tell by now I’m not one for snacking, so in typical fashion, I skipped the suggested snack of Mali Chips today, though they did sound good. For dinner I had some Savory French Lentils and Brown Rice. Both ended up being too dry so I added some extra liquid. The lentils smelled delicious while cooking and the dish itself was alright. I think it would have been nice with some type of dressing or salt (yeah, I said it). To top it all off, I enjoyed some Mango Lime Sorbet for dessert. Very good! The 1/2 cup agave nectar the recipe called for seemed like a bit much, but in the end it wasn’t. It balanced out the sourness of the lime quite well without totally masking it.

Day 17:

Breakfast: Cornmeal Porridge and a Clementine
Lunch: Veggie Burger
Dinner: Mixed Vegetable Soup with White Beans and Orzo

Cornmeal Porridge Mixed Vegetable Soup

Today I had Cornmeal Porridge and a Clementine for breakfast. I’ve never had cornmeal porridge before, but to me it was very similar to the cream of rice/wheat I grew up eating. Oh the nostalgia! I chose to sweeten it with a little maple syrup as the recipe offered, and was very pleased with the taste. I would definitely eat this again. Lunch today was supposed to be Chinese food at a restaurant, however, due to my ongoing effort to save money, I enjoyed a leftover Gardein burger instead. Again, with no added seasoning or vegan cheese.

Yet another change for dinner tonight which was supposed to be Pumpkin and Tomato Soup with Steamed Eggplant with Garlic over Brown Rice. I couldn’t find a fresh pumpkin and I am not a fan of eggplant, SO, instead I prepared a soup with tomatoes, broccoli, carrots and onion, in addition to canellini beans and whole wheat orzo.

Day 18:

Breakfast: Leftover Vanilla French Toast
Lunch: Leftover Tofu Palak “Paneer” and Herb Roti
Snack: Oatmeal Banana Bites
Dinner: Red Curry Chickpea and Sweet Potato Soup with steamed spinach

Red Curry Chickpea and Sweet Potato Soup

I was supposed to have Steel Cut Oats this morning but I wanted to eat the rest of my leftover Vanilla French Toast from day 16. I also had leftovers for lunch which were Tofu Palak “Paneer” and Herb Roti from day 12.

For a snack I made more Oatmeal Banana Bites (recipe from day 1) to tie me over. I still really enjoy these even though I do like a little more sweetness, but I’m all about finding a natural sweetener like bananas. For dinner was a unique soup that had red curry paste (I vouched for the orange paste to soften the kick a little) with chickpeas and sweet potatoes. It had a nice kick to it which surprisingly wasn’t too much for me. I don’t like a lot of spiciness, but if you do, I recommend this recipe. I liked the addition of spinach to the soup as well.

Day 19:

Breakfast: Strawberry Banana Smoothie
Lunch: Chickpea Sensation Patties with Balsamic Maple Sauce
Snack/Dessert: Maple Banana Muffins or banana
Dinner: Kickstart Dining Out: Italian

Chickpea Sensation Patties with Balsamic Maple Sauce Maple Banana Muffins

For my smoothie this morning I used a banana and some frozen strawberries along with unsweetened vanilla almond milk. A great start to my morning! The Chickpea Sensation Patties with Balsamic Maple Sauce for lunch were very good. With a name like that, how can they not be? The patties had a nice savory mixture of flavors, and the sauce added another couple dimensions. I almost felt like I was eating a veggie burger of sorts with a fork, but with a fancy sauce. Yum! I’ll be looking forward to eating these leftovers on another day.

I couldn’t pass up the Maple Banana Muffins for a snack/dessert because they sounded so good, and luckily, they did not disappoint. They are oil-free and use whole wheat and oat flours. They smell delicious and the banana and maple syrup provide all the sweetness you need, and the added cinnamon and nutmeg make these muffins that much more delicious. Definitely a keeper! For dinner tonight I actually dined out as the program suggested. I enjoyed some wide rice noodles with white beans, mushrooms, greens and basil, sauteed in a white wine marinara sauce. Very tasty!

Day 20:

Breakfast: Breakfast Burrito
Lunch: “Bacon,” Lettuce, and Tomato Sandwich
Dinner: Vegetable Lo Mein with Mixed Greens with Miso Dressing

Breakfast Burrito Vegetable Lo Mein Mixed Greens With Miso Dressing

Breakfast this morning was a couple of small breakfast burritos in which I added a little soysage along with potatoes, red onion and spinach. Though the program recommended a basic tofu scramble with salsa, I honestly wasn’t feeling it this morning and didn’t have any salsa on hand. Lunch was also very tasty: a “Bacon”, Lettuce and Tomato Sandwich. The program called for sprouts but the sprouts I had went bad so I used lettuce instead.

Dinner was Vegetable Lo Mein with Mixed Greens with Miso Dressing. The Lo Mein was very good and had tofu, red bell pepper, broccoli and celery, along with udon noodles, all bathed in a lovely savory sauce. The greens (mixed salad greens, cabbage, carrots and cucumber) were also good and the dressing had a nice kick thanks to the rice vinegar.

Day 21:

Breakfast: Spiced Pumpkin Oatmeal
Lunch: Leftover Vegetable Lo Mein
Dinner: Chickpea Sensation Patties with Balsamic Maple Sauce with Cran-Apple Quinoa
Dessert: Apple Swirl Loaf

Apple Swirl Loaf

Spiced Pumpkin Oatmeal is pretty darn good. It’s a creative dish with pureed pumpkin, dried cranberries and raisins, seasoned with cinnamon, nutmeg and ginger. The program suggested I have soysage with it but since I had some for yesterday’s breakfast, I decided not to have it today. Lunch was leftover Vegetable Lo Mein from last night. Just as good leftover.

Dinner tonight was supposed to be a Black Bean Chipotle Burger with Cran-Apple Quinoa but I still had leftover Chickpea Sensation Patties from day 19 to eat. I did, however, make some Cran-Apple Quinoa because I was curious about how it would taste, and it was actually pretty good. I used a homemade orange apple cider along with sunflower seeds because I did not have pistachios. I like the combination of sweet and salty and the dried cranberries gives this dish an extra punch. Finally, not able to pass up such a delicious-sounding dessert, I enjoyed a slice of the Apple Swirl Loaf after dinner. It tastes wholesome but delicious at the same time. The apple swirls are the best and have a lovely texture. A keeper!

NOTE: Vegan Food Addict is in no way affiliated with PCRM. The views and opinions expressed herein are strictly my own and do not necessarily reflect that of others.

21-Day Vegan Kickstart: Days 8-14

14 Jan

One of the things I have really enjoyed during the 21-Day Vegan Kickstart program is the variety of ethnic recipes that are provided…Chinese, Ethiopian, Indian, Italian, Jamaican and Moroccan to name a few. I can see myself making some of these recipes after I’m done with the program.

Normally during programs like this, I tend to feel like the food tastes like cardboard, and this is likely due to the fact that I normally eat food that is laden with salt and sugar. It is always good to give new, more natural foods a try as they are much better for you, and with time they will taste better, with their natural flavors providing all the taste you need. The 21-Day Vegan Kickstart program uses very little salt, oil and sugar. Many are lightly flavored and filling, and you never have to worry about going hungry.

After the second week on this program, my total weight lost is still 4 pounds. I’d like to say that I have lost more, but I believe I’ve been gaining muscle due to exercising. Regardless, it is still exciting to see results!

Below is the summary of my next seven days of the program:

Day 8:

Breakfast: Apricot Oatmeal
Lunch: Bacon, Sprout, and Tomato Sandwich
Dinner: Cuban Black Bean and Potato Soup with steamed or fresh spinach

Apricot Oatmeal Bacon, Sprout and Tomato Sandwich Cuban Black Bean and Potato Soup

I enjoyed breakfast today, which was Apricot Oatmeal. The recipe called for 4-6 apricots but I couldn’t help myself, I added 10! I definitely liked this much more than the Green Apple Oatmeal from last week as I’m not a huge fan of sour foods. My lunch of a Bacon, Sprout and Tomato Sandwich was also very good. I love tempeh bacon and I missed my Vegenaise, and I got to enjoy both!

Not hungry for a snack, I went onto dinner which was Cuban Black Bean and Potato Soup with spinach. It sounded like a good recipe, though in my opinion it didn’t have much flavor. Perhaps this is because my body is still craving salt?

Day 9:

Breakfast: Cereal with plant milk
Lunch: Salad bar at a restaurant or at home
Dinner: Portobello Fajitas
Dessert: Gingered Melon

Rip's Big Bowl Original Cereal DIY Lunch Salad Gingered Melon

For my cereal this morning I had Rip’s Big Bowl which is a new cereal being sold under the Engine 2 diet. The cereal had all kinds of grains in addition to raisins, which I liked. The cereal in general though is pretty bland. I topped my cereal off with unsweetened vanilla almond/coconut milk. For lunch, I made a salad with red leaf lettuce, shelled edamame, chopped tomatoes, fresh cracked black pepper and some cashew-based miso dressing. Healthy, light and tasty.

I skipped my snack again today, and for dinner rather than having the recommended Pita Pizzas with another salad, I ate a couple leftover Portobello Fajitas from day 6. For dessert I had some Gingered Melon. A clever dish of cantaloupe and crystallized ginger, my sweet tooth was satisfied! I really enjoyed it and the nice little kick the ginger provided.

Day 10:

Breakfast: Fruit Salad and whole-grain toast with apple butter
Lunch: DIY veggie burger
Dinner: Penne al Forno and Collards with Almonds

Gardein Beefless Burgers Penne al Forno Collards with Almonds

Going the easy route for breakfast, I thawed some mixed frozen fruit (peaches, mangoes, strawberries and grapes) and threw in some fresh cantaloupe. I also enjoyed two pieces of wheat toast with apple butter sandwiched in between. For lunch I had a veggie burger. I chose Gardein for my burger, and with keeping in the boundaries of this kickstart program, I added no salt or cheese, but topped it with lettuce, ketchup and mustard. Just what I’ve been missing!

As a snack I finished off the Hummus from day 4 with some broccoli and carrots. Dinner was Penne al Forno and Collards with Almonds. The penne had a very light flavor but thanks to the kalamata olives, it had a nice boost of flavor every few bites. The collards were surprisingly good. They were seasoned with rice vinegar and fresh garlic. When paired with the penne, I felt they meshed well together. I finished off the Gingered Melon for dessert, which was leftover from yesterday.

Day 11:

Breakfast: Cereal with plant milk and a banana
Lunch: Leftover Penne al Forno
Dinner: Leftover Israeli Couscous with Carrots, Peas, and Red Wine Vinegar

Rip's Big Bowl Banana Walnut Cereal

Today I had a bowl of the Engine 2 diet cereal, but this one was Banana Walnut. I sweetened it up with some fresh sliced bananas. I definitely recommend adding fruit of your choice as this cereal could use more sweetness. For lunch was leftover penne. The brown rice pasta is very good, not too wheaty, though the dish itself was a bit dry after sitting in the fridge overnight so I added some tomato sauce to moisten it up a bit.

Skipping the snack of grapes today, I went on to have more of my leftover Israeli Couscous rather than the suggested Sweet Potato Lentil Chili for dinner. Just using up the food I already have!

Day 12:

Breakfast: Mango Sassy or Sheera
Lunch: Tofu Palak “Paneer” with Herb Roti
Snack/Dessert: Carrot Halwa
 Leftover Penne al Forno and Israeli Couscous with Carrots, Peas, and Red Wine Vinegar

Tofu Palak "Paneer" Herb Roti

I was super excited for today’s meals as I love Indian food. The Mango Sassy was delicious! The addition of lime juice and maple syrup made it delectable. I wanted to try the Sheera but didn’t have time to make it. Lunch of Tofu Palak “Paneer” with Herb Roti was really good. I really enjoyed the tofu dish, with its mixture of tofu, tomatoes, spinach, yogurt and other goodies. For the roti, I didn’t have coriander leaves and honestly wasn’t feeling the mint, so I put green onion, garlic, coriander and rosemary in it. Yum!

Dinner was supposed to be Aloo Gobi (a potato and cauliflower dish) but I had just a little more leftovers to finish so I ate those instead.

Day 13:

Breakfast: Frozen Vegan Waffles
Lunch: Spinach, Beet, and Orange Salad with whole-grain bread or pita
Snack: Apple
Dinner: Jamaican Stir-Fry over long-grain brown rice

Frozen Blueberry Waffles Spinach, Beet and Orange Salad Jamaican Stir-Fry

Rather than having the recommended Vanilla French Toast and Kickstart DIY Smoothie for breakfast, I had the vegan waffles suggested for day 16’s breakfast. I had blueberry waffles and they were delicious! My belly was very happy this morning. Lunch was Spinach, Beet, and Orange Salad which was also good. I liked the mixture of flavors and the beets helped tone down the kick of the salad dressing. I didn’t, however, have any bread with it though…I should have because I was hungry shortly after.

I am making it a bad habit of eating foods other than what is recommended! Though in my defense, I am still eating foods the program recommends, and it is food that I have that I don’t want to go to waste. Instead of having edamame as a snack, I ate part of an apple that was about to go bad. I went on to have the Jamaican Stir-Fry though I opted to go without the brown rice in an effort to cut down on leftovers. Unfortunately I wasn’t a big fan of this dish, though it did have flavor and a little kick to it thanks to the curry powder. Perhaps it would have been better over the suggested brown rice?

Day 14:

Breakfast: Huevos Rancheros
Lunch: Chickpea Salad Rolls
Snack: Broccoli, Carrots and Cauliflower
Dinner: Kickstart DIY: Beans, greens, and grains

Huevos Rancheros Chickpea Salad Roll DIY Dinner Soup

The Huevos Rancheros this morning were an exciting start to my day. I like everything put together, though I ate it on soft tostadas rather than baking them to crisp them up. Because of this, I had to eat breakfast with a spoon because the juices from the salsa soaked through the tostadas. They were good though! I was also supposed to have Garlic Hashbrowns with Kale today, however, the tostadas filled me up. Lunch today was Chickpea Salad Rolls. I ate my salad rolled up in a whole wheat tortilla. The mixture of flavors and textures in this dish were refreshing, and I like the sweetness the apple provided.

As a snack today, rather than having fruit, I ate some broccoli, carrots and cauliflower. For dinner was another do-it-yourself meal so I made soup with kale, carrots and lentils. Another satisfying soup on a cold winter’s day.

Stay tuned for Days 15-21 of the 21-Day Vegan Kickstart program!

NOTE: Vegan Food Addict is in no way affiliated with PCRM. The views and opinions expressed herein are strictly my own and do not necessarily reflect that of others.

21-Day Vegan Kickstart: Days 1-7

7 Jan

In typical New Year’s fashion, I’m bringing in 2013 by eating better. After being informed by my doctor that I’ve gained 20 pounds (EEK!) since I last saw her, now is a better time than any.

I’ve heard nothing but good things about PCRM’s (Physicians Committee for Responsible Medicine) 21-Day Vegan Kickstart program so I wanted to give it a try. Based on research by Neal Barnard, M.D., a leading health advocate, the 21-Day Vegan Kickstart is excellent for anyone looking to get healthy and lose weight, whether you eat meat or plant-based foods. Conveniently starting at the first of each month, each program provides recipes and tips from celebrities and experts.

The program offers some delicious-looking meals which make enough for two to four people. For those who avoid gluten, gluten-free options are provided as well. Should you like to prepare in advance, you can download a list of grocery items you will need. Very helpful!

In addition to offering a program in English, PCRM offers programs for those who speak Chinese, Indian and Spanish. To learn more about the 21-Day Vegan Kickstart program, check out the website here.

After the first seven days I’m feeling pretty darn good. I don’t own a scale but recently got a gym membership and weighed myself there — I’ve lost 5 pounds! Off to a great start.

Below is the summary of my first seven days of the program:

Day 1:

Breakfast: Green Apple Oatmeal
Lunch: Balsamic Zucchini Sandwich and Curried Tomato Lentil Soup
Snack: Oatmeal Banana Bites
Dinner: Fettuccine with Asparagus, Peas, and Lemon and Baked Marinated Chickpeas

Green Apple Oatmeal Balsamic Zucchini Sandwich Curried Tomato Lentil Soup Oatmeal Banana Bites Fettuccine with Asparagus, Peas & Lemon

The oatmeal was a good start to the day, though I made four batches. Why? I wasn’t thinking! The oatmeal was very filling, with the apples providing subtle sweet and sour notes. I added some ground cinnamon to boost the flavor. Unsweetened oatmeal takes a little getting used to though, as, if you’re like me, I usually have some form of sugar in mine. This is much healthier though! The Balsamic Zucchini Sandwich was a creative sandwich which utilized cannellini beans and roasted red pepper as a spread and then was topped with fresh basil in addition to the grilled zucchini. By now I was craving a little salt and the Ethiopian-inspired Curried Tomato Lentil Soup did not disappoint. It was very good with a nice kick, though it is more like a stew than a soup.

Though I felt I had more than enough food to eat today, I couldn’t avoid making the Oatmeal Banana Bites because they sounded so good! I wasn’t disappointed with these either. They have just enough sweetness thanks to the banana, and the addition of cinnamon and fresh nutmeg is delicious! For dinner, the Fettuccine with Asparagus, Peas and Lemon was decent though it didn’t have a lot of flavor. The lemon juice and garlic did help though. The Baked Marinated Chickpeas were really good and they also give the pasta an added bit of flavor if you choose to mix the two.

Day 2:

Breakfast: Green Apple Oatmeal and Strawberry, Peach and Mango Smoothie
Leftover Balsamic Zucchini Sandwich and cup of leftover Curried Tomato Lentil Soup
Snack/Dessert: Ginger Banana Smoothie
Dinner: Moroccan Bean Stew with Sweet Potatoes, with a side of Couscous

Moroccan Bean Stew

For breakfast today rather than having cereal, banana and berries as suggested, I had a strawberry smoothie since I had some berries that were about to go bad. In addition, I was supposed to have a Hummus and Sun-Dried Tomato Wrap for lunch today but I had leftover lunch from yesterday so I opted to eat that. Wasting food would be such a shame!

Back on track now, I enjoyed the Ginger Banana Smoothie as a snack. It contained multiple kinds of fruit, and the addition of cinnamon was tasty! For dinner, the Moroccan Bean Stew with Sweet Potatoes, with a side of Couscous was a fun change. I enjoy eating a variety of foods, especially from various cultures. Since I wasn’t provided with a specific couscous recipe, I prepared some plain whole wheat Israeli couscous and added it to the stew. And even though I’m a bit burnt out on sweet potatoes, I really enjoyed this stew and feel that the mix of flavors worked well together.

Day 3:

Breakfast: Green Apple Oatmeal
Lunch: Blue Corn Chip Salad
Snack: Oatmeal Banana Bites
Quick Black Bean Chili with mixed green salad

Blue Corn Chip Salad Black Bean Chili

Today I had leftover Green Apple Oatmeal for breakfast and Blue Corn Chip Salad for lunch. The salad consists of baked blue corn chips, red leaf lettuce, black beans, salsa, tomatoes and roasted red bell pepper strips. It also calls for diced tomatoes but with the salsa I felt mine had plenty. The salad was light and fresh, yet filling. I received a couple of comments at work about how good it smelled!

As a snack I enjoyed the rest of the leftover Oatmeal Banana Bites rather than the suggested Red or Green Bell Pepper strips. Dinner was easy to prepare; I had the Quick Black Bean Chili but didn’t have the mixed green salad as I was short on time. The Chili was good, though the recipe called for 1/4 cup chili powder, which, to me, is way too much! Instead I used a tablespoon. I like how the recipe asked for fire-roasted tomatoes. It added a nice touch.

Day 4:

Breakfast: Green Apple Oatmeal and Green Glamour Smoothie
Lunch: Vegan cup of soup (McDougall’s or Amy’s)
Snack: White Bean Hummus with Fresh Thyme and Basil and carrots
Dinner: Kickstart DIY: Green, grain and a bean, example: couscous, lentil (or 1/2 cup or so leftover Quick Black Bean Chili), and kale

Dr McDougall's Split Pea Soup White Bean Hummus with Fresh Thyme & Basil

For breakfast, rather than the suggested cereal with plant milk and fresh or frozen berries I finished off the remainder of the Green Apple Oatmeal since I made so darn much on the first day. In addition, I had a Green Glamour Smoothie (recommended for tomorrow’s breakfast). In the smoothie was banana, strawberries, blackberries, blueberries, and kale. I’m not really a blackberry fan but decided to give this a try. It tastes good though the seeds bother me. For lunch, I had Dr. McDougall’s Split Pea Soup which was very tasty itself.

For a snack I had the White Bean Hummus with Fresh Thyme and Basil. Rather than eating it with whole grain bread, I opted to have carrots since I had a few to use up. For the Kickstart DIY dinner, to satisfy the green requirement, I prepared some balsamic asparagus (my creation), and for the grain and bean requirements I enjoyed some leftover Moroccan Bean Stew from day 2. Very satisfying!

Day 5:

Breakfast: Green Glamour Smoothie
Lunch: Miso Soup with Shiitake Mushrooms
Snack: Mango Salsa with Oven-Baked Tortilla Chips or raw veggies
Dinner: Quick Black Bean Chili

Mango Salsa Oven-Baked Tortilla Chips

This morning I had another Green Glamour Smoothie for breakfast in order to use up the remainder of ingredients. For lunch I had Miso Soup with Shiitake Mushrooms. The miso soup was warm and wholesome, with broccoli, carrot, nori, tofu and shiitake mushrooms. Great on a cold winter’s day!

For a snack, I enjoyed the Mango Salsa with Oven-Baked Tortilla Chips. Since I had to go to to the store for a few things anyway, I went ahead and picked up some pre-made mango salsa rather than making it from scratch. I like how easy the chips were to make. All you have to do is buy some soft corn tortillas, cut them in sections and then bake in the oven for a few minutes. For dinner, rather than dining out as suggested, I had the remainder of my Quick Black Bean Chili, along with black beans, salsa and roasted red bell pepper strips, with some baked blue corn chips on the side.

Day 6:

Breakfast: Chai Spice Pancakes and Facon Bacon
Lunch: Orange and Fennel Salad and Portobello Fajitas
Moroccan Bean Stew

Chai Spice Pancakes Facon Bacon Orange & Fennel Salad Portobello Fajitas

I was very much looking forward to the Chai Spice Pancakes and Facon Bacon this morning. I’m a huge breakfast fan and these sounded delicious! The pancakes had a wonderful aroma and a nice little kick thanks to the black pepper. The batter looked a little dry when mixing so I did add an additional 1/4 cup almond milk. When eating the pancakes I added just enough maple syrup to moisten them but not too much! For the “bacon”, I’m a tempeh fan so I enjoyed it. It didn’t have a bunch of sodium like regular bacon, but it had just enough for me. The crushed cumin and fennel seeds were a nice touch.

For lunch was Orange and Fennel Salad and Portobello Fajitas. I’m not a fan of licorice so raw fennel isn’t my favorite, but the salad was actually pretty good. The oranges muted the heavy licorice flavor of the fennel, and the crispness of the fennel provided a nice contrast to the oranges. I also opted to add a tablespoon of capers as the program offered. The fajitas were decent as I’m always a fan of portobellos, though the flavor was a little muted when compared to the traditional version. I would have liked a little more flavor. Perhaps more lime juice?

For dinner, rather than having the Oven-Baked Chickpea Ratatouille (which sounded delicious) with Always Great Brown Rice, I had the last of the Moroccan Bean Stew. Due to all the filling food I’ve had today, I unfortunately didn’t have room for the suggested dessert: Summer Fruit Compote!

Day 7:

Breakfast: Tofu Breakfast Scramble
Lunch: Artichoke Hearts and Tomato Salad
Snack: Mango Salsa
 Israeli Couscous with Carrots, Peas, and Red Wine Vinegar with Seared Cauliflower with Garlic and Tamari

Tofu Breakfast Scramble Artichoke Hearts & Tomato Salad Israeli Couscous with Carrots, Peas & Red Wine Vinegar Seared Cauliflower with Garlic & Tamari

For breakfast today I had the Tofu Breakfast Scramble and some leftover Facon Bacon from yesterday. The scramble was actually pretty good and had a nice amount of flavor. In addition to the potatoes the recipe called for, I also added some spinach for extra color and nutrition. For lunch was the Artichoke Hearts and Tomato Salad. The recipe called for two tomatoes but I just used one in an effort to prevent from having any leftovers. The addition of capers to the mix was very good and added a nice, salty flavor. My only gripe about the recipe is the mint…sadly I wasn’t too fond of it.

Skipping the suggested snack of fresh berries, I finished off some leftover Mango Salsa from day 5’s snack. The Israeli Couscous with Carrots, Peas and Red Wine Vinegar for dinner was very good, offering a variety of flavors and textures. The red wine vinegar added a nice little kick! I also added some chickpeas to the mix that were leftover from day 1 — a great addition! I also enjoyed the Seared Cauliflower with Garlic and Tamari. Delicious! I had been craving a little more sodium and this dish did not disappoint.

Stay tuned for Days 8-14 of the 21-Day Vegan Kickstart program!

NOTE: Vegan Food Addict is in no way affiliated with PCRM. The views and opinions expressed herein are strictly my own and do not necessarily reflect that of others.

Curried “Chicken” Salad

15 Jun

Follow Your HeartFollow Your Heart is perhaps best known for their Vegenaise®, a deliciously creamy vegan mayonnaise. The perfect substitute for dairy-laden mayo, I can hardly tell the difference between the two. Vegenaise® is to vegans as Hellmann’s is to non-vegans. Do you catch my drift?

Reduced Fat Vegenaise® offers nearly the same taste and texture as the Original, except it has a slightly more lemon-like flavor, which definitely isn’t a bad thing. It spreads wonderfully and makes an excellent substitution for regular mayo in nearly any recipe (including my ranch recipe) should you be looking to reduce your caloric intake. Reduced Fat Vegenaise® has half the calories and almost half the fat of the Original, thanks to being made with flax seed and olive oils. What’s more, this gluten and dairy-free mayo is also made from non-GMO soy!

The following recipe utilizes tofu which has been frozen then thawed, creating a nice, chewy texture. Excellent as a standalone dish or as part of a sandwich or wrap, this salad has just enough kick to provide an exciting flavor, full of creamy goodness.

Curried "Chicken" Salad Sandwich

Curried “Chicken” Salad

1 (14-ounce) container extra-firm tofu, frozen then thawed
1/2 cup chopped celery
1/4 cup blanched, slivered almonds
3/4 cup non-dairy mayonnaise (I used Reduced Fat Vegenaise®)
2 tablespoons sliced green onion
2 teaspoons curry powder
1/2 teaspoon salt
fresh cracked black pepper
canola oil for the pan

Drain tofu and wrap in cloth or paper towels. Weigh down with something heavy (such as a couple of plates) for 20-30 minutes in order to remove as much water as possible.

Preheat oven to 400° F. Prepare baking sheet by lightly greasing with oil; set aside.

Coarsely chop tofu and spread evenly on prepared baking sheet. Drizzle/spray with more oil, then bake in preheated oven for 15-20 minutes, or until golden brown. Remove from oven and allow to cool slightly.

Meanwhile, dry-toast almonds in a small frying pan over medium heat, stirring often. Once almonds begin to turn golden brown, after 3-5 minutes, remove from heat.

Mix together all ingredients in a large bowl and serve as desired.

NOTE: The Vegenaise® used in this recipe was a free sample provided by Follow Your Heart. The views and opinions expressed herein are strictly my own and do not necessarily reflect that of others.

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