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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

Archive for Vegan

HALLOWEEN: Chocolate Covered Orange Peel

For a sophisticated Halloween treat, consider dark chocolate covered orange peels from Lake Champlain Chocolates of Vermont.

Chocolate-covered orange peel is one of our favorite chocolate treats. You bite into the refreshing taste of citrus, covered in rich dark chocolate.

Fresh Valencia orange peels are sliced and candied before they are dipped into the chocolate, in a process that takes three days. One taste assures you that it’s been worth every minute.

The 7.25 ounce gift box, tied with a green satin ribbon, contains approximately 25 pieces and is $35.00.

Beyond Halloween gifting, we love to serve these at the end of a fine dinner, with coffee or tea. A couple of pieces are more satisfying; no other dessert is required!

 

Chocolate-covered candied orange peel is a treat for Halloween or after-dinner coffee. Photo courtesy Lake Champlain Chocolates.

 

Lake Champlain chocolates are certified kosher by Star-K. Buy them online at LakeChamplainChocolates.com.

  

Comments

PRODUCT: Cashew Milk

Slide over, almond milk, soy milk and rice milk. There’s a new milk in town: cashew milk. We got the 411 from Hannah Kaminsky of BittersweetBlog.com. It’s a boon for kosher, lactose-intolerant and vegan food enthusiasts. Hannah writes:

Well, it’s about time! Considering the proliferation of non-dairy milks populating grocery stores, it seems unthinkable that cashews have been entirely missing in action. Until now.

Who better to unleash the world’s first commercial cashew milk than So Delicious, having proven their mastery of both frozen and refrigerated dairy-free delights? Before I even realized my own unfulfilled nut milk desires, this turned out to be the creamy drink I had been waiting for all along.

Almond milk is my typical go-to milk alternative, the prime candidate for drinking, baking, cooking, and yes, ice cream-ing.

 

New cashew milk from So Delicious. Photo © Hannah Kaminsky | BittersweetBlog.com.

 

From here on in, consider that prime spot in my fridge under serious reconsideration, because So Delicious’ cashew milk performs all of those tasks with equal grace, and of course, great taste.

Currently offered in Unsweetened and Unsweetened Vanilla, my only hope would be that the line takes off and expands to include a chocolate option.

 

Cashews: ready to be “milked.” Photo by
Midori | Wikimedia.

 

Both flavors have an excellent viscosity, a moderate thickness without any cloying sensation. Though considerably less rich than homemade cashew milk, for a mere fraction of the calories (35 per cup) cashew milk tastes surprisingly creamy and luscious.

A very subtle nutty flavor defines thee background flavor, distinctly cashew in essence, and easily minimized when mixed into other recipes. Bearing a clean flavor with no sugar to speak of, they can seamlessly work in any application, a testament to their versatility.

In short, if you don’t give these cashew milks a try, you’re seriously missing out! They may very well replace my almond standby, at least once they gain wider distribution in more mainstream grocery stores.

So Delicious products are certified Kosher (parve) by Kehilla Kosher.

—Hannah Kaminsky

 

WHAT’S SO GREAT ABOUT CASHEWS?

Surprise: Cashew “nuts” are not true nuts but seeds that adhere to the bottom of the cashew apple, the fruit of the cashew tree.

Another surprise: Cashews are always sold shelled, because the inside lining of the shells contains an inedible, caustic resin. This “cashew balm” is used to make varnishes and insecticides!

But the bounty inside the shell is a most delicious, nutritious nut/seed, with one-quarter cup providing copper (37.5% DV), magnesium (25% DV), manganese (28.4% DV), phosphorus (20.3% DV) and tryptophan (DV 28.1%), as well as iron, selenium and zinc.

Cashews’ high antioxidant components also help to lower risk of cardiovascular and coronary heart diseases.

Cashews have a lower fat content than most other nuts, and most of it comprises heart-healthy monounsaturated fats (the same fats found in olive oil).

So dig in—or drink up!

  

Comments

TIP OF THE DAY: Substitute Tofu For Cream & Try This Dairy Free Chocolate Pudding Recipe

Soft tofu can be turned into a substitute for
heavy cream. Photo courtesy House Foods.

 

We learned from Japanese and Asian-influenced restaurants that you can have lush, creamy tofu-based desserts and not even notice there’s no cream. Substituting tofu for heavy cream helps to save calories and avoid cholesterol. It produces recipes that support kosher, lactose-free and vegan diets. It’s also less expensive than cream, and is available in organic and conventional varieties.

Erin Dow of Guiding Stars shared how to make a heavy cream substitute from soft (silken) tofu.

“Abstaining from heavy cream, regardless of the reason, can pose a serious challenge in the kitchen,” Erin notes. “Its thickening power, its silky rich mouth feel, and the flavor-balancing power of its fat content, are tough to replicate with plant-based alternatives. But for certain applications, a substitute made with silken tofu can help. The recipe is simple.”

 

RECIPE: SOFT/SILKEN TOFU “HEAVY CREAM”

  • Combine one part silken tofu with one part liquid of your choice (see last two bullets) in a blender and process until smooth.
  • If desired, strain through a fine mesh strainer before using.
  • For sweet recipes, use coconut milk or unsweetened vanilla soy milk for the liquid. Add 1/2 teaspoon vanilla for every cup of cream you make.
  • For savory recipes, use almond or oat milk. They will help balance out the flavor without risking a curdled mess.
  •  
    Soft/silken tofu heavy cream is a great substitute for pastry creams and other desserts, quiches and chocolate truffles and for thinning out frostings and dips. Use it to add body to sauces, gravies and smoothies. Extra firm or firm tofu is used for scrambles, kabobs, stirfries and other mains.

     

    And pudding—chocolate, vanilla, butterscotch, etc.: Tofu substitutes easily for cream. The following recipe is dairy free and cholesterol free. It’s a companion to the tofu chocolate mousse recipe we published last year for National Chocolate Mousse Day.

    It was created by Debi Mazar & Gabriele Corcos, hosts of Cooking Channel’s show “Extra Virgin.” Budino is the Italian word for pudding.

    RECIPE: TOFU CHOCOLATE BUDINO

    Ingredients For 6 Servings

  • 1/3 cup light brown sugar
  • 2/3 cup water
  • 2 tablespoons unsweetened cocoa powder
  • 8 ounces good quality bittersweet chocolate, chopped
  • 1 package (14 ounces) soft/silken tofu
  • 2 teaspoons pure vanilla extract
  •  

    No cholesterol, no lactose. Photo courtesy Cooking Channel.

     

    Preparation

    1. COMBINE sugar, water, and cocoa water in a medium sized saucepan. Bring to a boil, and stir until sugar is dissolved. Simmer for 5 minutes. Turn off heat and cool slightly.

    2. MELT chocolate in a glass bowl set over a saucepan of lightly simmering water.

    3. PLACE all ingredients in a blender and purée until completely smooth. Divide the chocolate mixture among ramekins and place in the refrigerator for 2 hours or overnight.
     
    ABOUT TOFU

    Tofu was first created from soybeans more than 2,000 years ago in China. While lots of tofu and soy sauce are consumed, approximately 85% of the world’s soybean crop is processed into soybean meal and vegetable oil.

    In Japan, edamame (immature soybeans), miso (soybean paste), natto (fermented soybeans) and kinako (roasted soybean flour) are popular foods. Soy milk, tempeh and textured vegetable protein are increasing in popularity in the U.S.

    If you’re ingredient-conscious, look for organic tofu, made from sustainably grown, non-GMO soybeans. Commonly used tofu processing aids such as defoamers, bleaches and preservatives are not used in organic tofu.

      

    Comments

    TIP OF THE DAY: Avocado Boat

    An avocado boat, Southwestern style. Photo
    courtesy Avocado Central.

     

    If your principal enjoyment of avocado is in the form of guacamole, allow us to suggest an avocado “boat”—a stuffed avocado half.

    When our grandmother held her weekly card parties with “the ladies,” their choice of luncheon was Avocado Boat With Crab Salad. Not surprisingly, that fancy recipe became a favorite first course when, in our first apartment, we staged dinner parties. Today it seems retro, but still delicious.

    You can stuff anything into an avocado half, starting with scrambled eggs or tofu at breakfast, your favorite salad (egg, shrimp, tuna) at lunch, or anything as a first course at dinner (we’ve long since replaced the crab salad with ceviche, a contemporary take, as well as barley/quinoa/rice salad).

     
    Here’s an easy vegetarian stuffed avocado for a first course, a light lunch or brunch. Try it, then create your own signature avocado boat recipe.

    Large avocados are recommended for this recipe (a large avocado averages about eight ounces). If using smaller or larger fruits, adjust the other ingredients accordingly.

    SOUTHWESTERN SALAD IN AN AVOCADO BOAT

    Ingredients For 4 Servings

  • 2/3 cup black beans, rinsed and drained
  • 1/2 cup corn, drained if canned
  • 1/2 cup shredded carrots, lightly packed
  • 1/4 cup chopped fresh cilantro leaves
  • 1/2 cup chunky salsa
  • 2 green onions, thinly sliced
  • 10 drops hot sauce
  • 2 ripe Hass avocados, halved and seeded
  • Garnish: radish or alfalfa sprouts or halved olives
  •  
    Preparation

    1. COMBINE beans, corn, carrots, cilantro, salsa, green onion and red pepper sauce in a bowl.

    2. SPOON into avocado boats. Garnish and serve.

    TIP: Cut a thin lengthwise slice off of the bottom of the avocado halves to make them stable on the plates.

    Find more avocado recipes at AvocadoCentral.com.

      

    Comments

    PRODUCT: Isabella’s Cookie Company

    Jennifer Palmer began baking as a young girl and “always thrived on the happiness brought to others by my cookies.” What a lovely thought!

    Turning avocation into career, in 2001 she founded Isabella’s Cookie Company, so that everyone could enjoy her fresh baked, all natural cookie creations.

    The company is based in Redondo Beach, California, and the cookies are carried by many local retailers (here’s the store locator).

    You can order online and send a gift box of luscious cookies to friends, family, hosts, campers and others deserving of sweet, buttery goodness. Don’t want butter? There are seven vegan varieties. And if you need a themed cookie, there are hand-decorated cookies in every shape imaginable (we love the billy goats). The entire line is certified kosher by KOF-K.

    The only problem is what to order. We tried two delicious flavors (Limey and Muffy—see below), but everything sounds soooo good. For starters are the the flavors you’d anticipate (chocolate [including chipotle chocolate], peanut butter, chocolate chip-PB chip and oatmeal with both chocolate-covered and regular raisins).

     

    The Muffy: a blueberry-muffin inspired cookie. Photo by Elvira Kalviste | THE NIBBLE.

     
    But then, the surprises: Isabella’s creates flavor combinations that you won’t find elsewhere. A sampling:

  • Apple Fritter, an oatmeal cookie with apples, white chocolate chips and a hint of cinnamon, also available in Cran-Apple
  • B-Nana, a cookie version of the banana split, with banana flavor, chocolate chips, white chocolate chips and dried strawberries
  • BOB, a chewy oatmeal cookie with butterscotch chips and dried blueberries
  • Chocolate Haze, dark chocolate and crunchy hazelnuts
  • Dark Mocha Monster, a soft brown sugar cookie with dark chocolate chunks and roasted espresso beans
  • Fluffy, a Fluffernutter in a cookie—banana cookie with peanut butter chips and marshmallows
  • Limey, a graham cracker base with white chocolate chips and a lime-vanilla drizzle
  • Maui Wowie, macadamia nuts, pineapple, coconut and white chocolate chunks
  • Muffy, a blueberry muffin-inspired cookie with dried blueberries, milk chocolate-covered blueberries and white chocolate chips.
  • Orange Dream Cream, an orange and vanilla cookie packed with white chocolate chips
  • Paddy, green mint chips added to a classic chocolate chip cookie—one of our favorite recipes
  •  

    Limey: graham crackers, white chocolate
    chips and a vanilla-lime drizzle. Photo
    courtesy Isabella’s.

     

    There’s even a chocolate chip cookie with half the sugar! And a purchase of a bag of Milk + Bookies Chocolate Chip Cookie sends books to children in need.

    Nut Allergies?

    While the bakery does use nuts in some of the cookies, they follow a strict allergen control program: a chemical cleanup upon the completion of using the nuts, and no co-mingling of ingredients.
     
    TOO MANY COOKIES?

    You don’t have to eat them all at once: You can freeze them. Here’s how to store cookies.

    HOW MANY TYPES OF COOKIES HAVE YOU HAD?

    Check out some of the world’s favorite types of cookies in our delicious Cookie Glossary.

      

    Comments

    TIP OF THE DAY: Tofu Scramble Recipe Instead Of Scrambled Eggs

    Recently at the breakfast bar at our Whole Foods Market, we had a delicious tofu scramble that was just as satisfying as scrambled eggs—but so much more healthful. So in the name of reduced cholesterol and sustainability of the planet,* we’ve switched. Try it, you’ll like it!

    Tofu is made in different firmnesses that suit different recipes—from silky smooth tofu for puddings and mouse to extra firm tofu that keeps its shape in stir frys. Scrambled tofu works best with a medium firmness.

    As with omelets and scrambled eggs, you can customize scrambled tofu with your favorite flavors and vegetables. Cumin, curry and tumeric are a popular seasoning mix. Consider garlic, onion powder, and pretty much anything from the spice rack. Any fresh herbs work: Basil, cilantro, dill and/or parsley are our favorites.

    You can add as many or as few veggies as you like. Bean sprouts, carrots, mushrooms, onions/green onions, snow peas, spinach, cherry tomatoes or any favorites work. And of course, many people welcome breakfast meats or their vegetarian equivalents.

     

    Scrambled tofu: Yummy! Photo © Bigio | Dreamstime.

     
    The yellow color of the tofu comes from the addition of nutritional yeast and turmeric. The nutritional yeast doesn’t impact the flavor; so if you don’t have any, just enjoy your scramble a bit less yellow.

    RECIPE: TOFU SCRAMBLE

    Ingredients For 2 Servings

  • 1 block (14 ounces) medium firm tofu, drained, pressed and patted dry
  • 1/2 yellow onion, diced
  • 1/2 green bell pepper, diced
  • 2 tablespoons oil (use some sesame oil for an Asian flavor)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon soy sauce
  • ¼ cup nutritional yeast
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon cumin or curry
  • 1/4 cup sliced green onions (scallions)
  •  

    Turn your tofu scramble into a breakfast
    burrito. Photo courtesy OhMyVeggies.com.

     

    Preparation

    1. SLICE the tofu into one inch cubes and crumble lightly with a fork or your fingers.

    2. SAUTÉ onion, pepper and tofu in oil in a skillet for 3-5 minutes over medium-high heat, stirring often, until onion and pepper soften. Add the remaining ingredients.

    3. REDUCE heat to medium and cook 5-7 more minutes as needed, until tofu is hot. Stir frequently; add more oil as needed.

     

    VARIATIONS

    Add your favorite ingredients to customize your tofu scramble. Some ideas for starters:

  • Breakfast Burrito: Wrap the scramble in a tortilla and serve it with a side of salsa, hot sauce and fat-free plain Greek yogurt or fat-free sour cream. Also see the Mexican tofu scramble, below.
  • Cheese Tofu Scramble: Add your favorite shredded cheese, or some grated Parmesan.
  • Mexican Tofu Scramble: Season with cumin, paprika, turmeric and fresh cilantro. Add bell peppers, mushrooms, onions and tomatoes. Top with salsa and fat-free plain Greek yogurt or fat-free sour cream.
  • Primavera Tofu Scramble: Make a colorful scramble with red bell pepper, sliced cherry or grape tomatoes, broccoli florets, shredded carrots and fresh dill and basil.
     
    *The methane from animal manure—including chickens—is the number one contributor to greenhouse gas and the erosion of the ozone layer.

      

  • Comments

    TIP OF THE DAY: Healthy Valentine Gifts

    Choose your snacks from 25 sweet or savory
    mixes. Photo by Elvira Kalviste | THE
    NIBBLE.

     

    Sure, it’s easy to give a box of candy or cupcakes for Valentine’s Day.

    But for anyone who can benefit from better snacking, how about something more healthful—and fun?

    There are fruit gifts, of course, and delicious artisan nuts. There are portion-sized snacks like Peeled Snacks and GoBites.

    GoBites is in the healthful snacking business, delivering portion-controlled snacks that are easily portable and plentiful in variety.

    The nutrient-rich ingredients are 100% natural and USDA Certified Organic: the right ingredients and the right amount of them to please both snacker and nutritionist.

    Note that not all so-called “healthy snacks” are that healthy. Read the labels to see if they are chock full of added sugar and artificial ingredients.

    GoBites, on the other hand, are pure goodness: wholesome nuts, seeds, grains and fruits in creative blends.

     

     

    A DIFFERENT SNACK EVERY TIME

    There are some 27 choices. You can make your choices, or fill out a profile and have them selected for you (do you prefer sweet, savory, both, nuts, no nuts, etc.). A sample of the snacks:

  • Antioxidant Mix
  • Forbidden Rice Mix
  • Heart Health Mix
  • Pineapple Coconut Mix
  • Tropical Gluten Free Granola
  • Umami Crunch
  •  
    You can make a single purchase or sign up for a no commitment subscription program that delivers each week’s worth: 14 packages.

    Check out all the options at GoBites.com.

     

    The snack packages are easily portable. Photo by Elvira Kalviste | THE NIBBLE.

     

      

    Comments

    HALLOWEEN: Gnosis Raw Organic Chocolate

    You’ve heard that chocolate is good for you, but those claims leave out two key points:

  • Many of the flavanoids, the healthy antioxidants in cacao beans, are cooked out of the beans during the roasting process.
  • Chocolate contains lots of refined sugar—milk chocolate and white chocolate have the most sugar, bittersweet chocolate (70% cacao or higher) the least.
  •  
    If you want to try a healthier chocolate, check out Gnosis Chocolate (gnosis is the Greek word for knowledge).

    Gnosis celebrates “the origins of cacao, the well-being of our society, and Earth’s natural majesty.” This specialty line:

  • Is made from raw cacao, which keeps those healthful antioxidants
  • Uses low-glycemic sweeteners, such as agave and coconut palm sugar (more about the glycemic index)
  • Uses ingredients that are ethically sourced and organic wherever possible
  •  

    Healthier chocolate for Halloween. Photo courtesy Gnosis Chocolate.

     

    The bars are available plain or flavored with popular herbs and spices (chili, coconut-almond, hazelnut, mint, sea salt) as well as nutrient-dense superfoods (cashew-fig, cinnamon-goji, pomegranate-açaí).

    Some bars have holistic and ayurvedic ingredients rarely found in chocolate: camomile essential oil, chaste berry, dong quai, evening primrose oil, goldenberry, Inca berry, hemp seed, mulberry, yumberry, schizandra berry, shatvari, Sunwarrior Protein Powder (vegan) and valerian.

    In addition to chocolate bars, Gnossis makes truffles, hot chocolate and trail mix.

    The products are certified kosher, organic and vegan and are free of soy, gluten, and dairy. The bars are wrapped in PCW* recycled, biodegradable packaging printed with vegetable inks.

    Gnosis was founded by Vanessa Barg, a board certified holistic health counselor, who began making chocolate in 2006 as gifts for her clients. In her search for raw, unadulterated cacao, she studied the beans, working on cacao farms and processing beans from the pod. She personally visits the sources and works with growers to assure bean quality and working conditions and to support the growth of organic farming.

    Learn more and shop online at GnosisChocolate.com.

    *Post consumer waste.

      

    Comments

    TIP OF THE DAY: Exciting Vegan Sushi Ideas

    Pickle Me: a recipe with six grain rice,
    avocado, carrot, gobo, and pickled daikon.
    Photo courtesy Beyond Sushi.

     

    In our book, to say you were a contestant on the Gordon Ramsay bleepfest TV show, Hell’s Kitchen, is not a status credential. The majority of cheftestants, who can curse expertly but can’t consistently cook a simple piece of fish or beef, engender incredulity that they hold down professional jobs.

    But Guy Vaknin, who was eliminated early on in the show’s recently concluded Season 10, proves that a Ramsay reject can open an inspired specialty eatery and do a terrific job. Who can get excited about Hell’s Kitchen’s pasta or scallop dishes when there’s Vaknin’s innovative sushi to be had?

    No Fish

    Beyond Sushi, the vegan sushi restaurant in New York City created by Vaknin (who was previously a kosher chef/caterer), offers an aesthetic alternative to traditional sushi. Yes, there‘s no fish in this sushi. Sushi simply means vinegared rice: su = vinegar, shi = rice.

    The fare is an inspired approach to sushi that just happens to be low in sodium: No soy sauce is used. Instead, Chef Vaknin uses flavored vegetable purées as sauces for the sushi.

     

    Vegetarians, vegans and omnivores alike will be charmed by these vegetable and fruit beauties. If the idea excites you, visit Beyond Sushi’s Facebook page, check out the photo gallery and roll your own.

    No White Rice

    There’s also no white rice in Vaknin’s sushi. In the name of nutrition, flavor and aesthetics, Chef Vaknin employs black Chinese forbidden rice and a six grain rice made from rye berries (the whole kernel, which is ground to make rye flour for baking), two types of barley, black rice, brown rice and red rice. (Check out the different types of rice in our Rice Glossary, along with an overview of whole grains).

    No Soy Sauce

    Vaknin also cuts down on the sodium inherent in classic sushi, via the soy sauce. Even low sodium soy sauce has more than a meal’s allotment of sodium (Kikkoman’s low sodium soy sauce, for example, has 575 mg sodium per tablespoon, compared with 920 mg for its regular soy sauce).

    Instead, all rolls are served with sauces made from tofu or veggie purée, such as carrot-ginger, jalapeño-wasabi, mango-chili, shiitake-teriyaki, toasted cayenne and white miso.

    Vegetarians, vegans and omnivores alike will be charmed by these vegetable beauties, some with fruit accents. If the idea excites you, visit Beyond Sushi’s Facebook page, check out the photo gallery and roll your own.

    Then, serve your beautiful and healthful creations for lunch, dinner, snacks and cocktail fare. It will have special fans among:

  • Vegetarians, vegans and pregnant women who are tired of the limited vegetarian options in conventional sushi bars: asparagus, avocado, carrot, cucumber and pickled vegetable rolls.
  • Kids who like sushi but not fish.
  • Foodies who want something different and exciting.
  •  

    THE VEGAN SUSHI MENU

    Vaknin scours farmers markets for the inspiration to combine great flavors, colors and textures. On the Beyond Sushi menu you’ll find:

  • CRUNCH N MUNCH: Black rice with alfalfa, baked tofu, English cucumber and kiwi, with white miso sauce.
  • GREEN MACHINE: Six grain rice with English cucumber, basil leaf, marinated veggies and white asparagus,with jalapeño wasabi sauce.
  • LA FIESTA: Black rice with avocado, chayote, cilantro and picked red onion, with mango chili sauce.
  • HARICAT: Black rice with carrot, grilled haricots vert (green beans) and mango, with sweet soy mirin sauce.
  • MIGHTY MUSHROOM: Six grain rice with arugula microgreens, enoki and shiitake muchrooms and tofu, with shiitake teriyaki sauce.
  •  

    Black rice, avocado, cucumber, mango and spicy veggies, topped with toasted cayenne sauce. Photo courtesy Beyond Sushi.

     

  • NUTTY BUDDY: A wrap roll with avocado, baked tofu, buckwheat noodles, carrots, cilantro, crushed peanuts, jalapeño peanut butter and romaine dressed with sesame oil and served with sweet soy mirin sauce.
  • PICKLE ME: Six grain rice with avocado, carrot, gobo, and pickled daikon, served with carrot ginger sauce.
  • SPICY MANG: Black rice, avocado, cucumber, mango and spicy veggies, served with toasted cayenne sauce.
  • SWEET ANGEL: A wrap roll with angel hair whole wheat noodles, alfalfa sprouts, asparagus, baked sweet potato, chili flakes and romaine, served with toasted cayenne sauce.
  • SWEET TREE: Six grain rice with alfalfa sprouts, avocado and sweet potato, served with toasted cayenne sauce.
  •  
    There are also a special Rolls Of The Month. You can enter your idea for the chance to win dinner for two. Some recent winners:

  • Broccolini, beets, mango, sautéed Swiss chard and coriander-tumeric chickpea purée with chia seed encrusted black rice, topped with roasted red pepper sauce and fresh tarragon.
  • Tamarind-red wine vinegar heirloom tomato marmalade with six grain rice, garnished with a dehydrated cherry tomato chip.
  • Roasted cumin cauliflower with six grain rice and coriander chickpea purée, topped with roasted red pepper sauce and cilantro.
  •  
    September’s special roll is black rice with Dijon-crusted roasted celery root and peaches topped with a blend of red cabbage, cilantro and celery and finished with celery root purée and whiskey marinated mustard seeds.

    Are you ready to roll?
     
    HOW WELL DO YOU KNOW YOUR SUSHI?

    Check out our Sushi Glossary.

      

    Comments

    COOKING VIDEO: Vegetarian Italian Sausage

     

    Since this week’s Top Pick is the Veggie Patch vegetarian line, our weekly video recipe follows suit.

    These delicious vegetarian sausages are billed as vegetarian in the video, but they’re actually vegan—no animal-based ingredients are used. Even the special flavoring, Bill’s Best Chik’Nish Seasoning, is vegan.

    The meatless sausages are made with a base of gluten flour and garbanzo bean flour, plus all of the traditional Italian sausage seasonings: garlic, onion, chili flakes, fennel seeds, oregano, pepper and paprika.

    You don’t have to stuff sausage casings, either. Because the flours act as bonding agents, the ingredients form a dough that is hand-rolled into sausage shapes, then steamed.

    Make them for yourself, or as a gift for a vegetarian or vegan friend.

       

       

    Comments

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