by FIELD ROAST Grain Meats

Served with Mustard Grape Sage Sauce as a main dish roast or on an English muffin sandwich! Yes to it all!

En Croute means ‘in a pastry crust’. Today we’re serving an Artisan Vegan 100% Plant Based ROAST made from grains and veggies. Manufactured with the rosemary, candied ginger & sausage stuffing situated in the center of the roast, all formed in a neat roll wrapped in pastry.

Essentially the people over at FIELD ROAST developed a plant version of Beef Wellington, using the textures and flavors of sausage rather than beef. How’d they do? Well, I never had a beef Wellington in my animal-eating days, but I know what one is and what pastry and beef tastes like separately, so I can comfortably say that I’m glad I waited to experience the plant version first. Although I don’t make pastry, I’m a fan of pastry wrapped foods.

My contribution to this dish, besides following baking instructions to the letter, is a Mustard Sage Red Grape Sauce with Kalamata olive.

The crust, even when at room temperature, was flaky throughout. The roast, although giving the impression that it would be a little mushy, was firm and chewy, like you’d expect a sausage roast to be. Mashed potatoes and a green veggie side dish would have completed a holiday version of this meal, but it didn’t need side dishes for our purposes.

Serve this roast to any guests for any meal. When you aim to impress, this plant version of beef Wellington will come through for you!

Serves 8

Continue reading “HAZELNUT CRANBERRY ROAST En Croute”


Pennsylvania Dutchman Mushrooms

Well. I always liked canned and/or jarred mushrooms. To me, they had more mushroom flavor than fresh cooked mushrooms. Just the mushrooms canned with salt brought out the flavor of the mushroom more than oils and garlic and herbs ever did. People who have eaten escargot (snails) claim that without the butter and garlic and wine, they probably wouldn’t like the snail. It was everything they were cooked in that tasted so good.

When I was a kid in Massachusetts in an area where they made great pizza, they didn’t use fresh sliced mushrooms. They used canned, and chopped them coarsely, whereby you could actually experience the mushroom flavor on the pizza – even with all else that covered it. They also used a lot more oil, which also made the pizza juicy.

When the modern pizza was introduced in the early 70’s fresh sliced mushrooms replaced the canned and the oil was essentially eliminated, leaving the pizzas lacking in flavor and juice.

Pizza shops could save some money if they went back to the canned mushrooms. You can’t taste the fresh ones on the pizza anyway, and they don’t have a very long shelf life.

Recently for whatever reason, mushrooms in Cleveland have been way below par in quality and shelf life. It used to be if the tops were all white with no brown spots and they felt firm beneath the plastic wrap, they’d be good in the refrigerator at home for a few days. Not so lately.  For months now, no matter the grocery store, they look good on the top, but when you get them home and unwrap them, the bottoms are squishy and fishy smelling. Those are not useable. Once they get to the fishy stage, no matter what you put them in or do to them, they ruin a dish.

Many restaurants however, still use them as I have experienced many fishy tasting salads when out and about.

No more. If I order a salad I specifically request no mushrooms.

At home I do the same thing. No mushrooms unless they are in a jar or can. My salads can do without mushrooms. Maybe I’ll start marinating some canned mushrooms in a homemade vinaigrette to top off the salad when I have a mushroom craving.

In all other recipes where I would normally use fresh, I’m using canned – unless I’m at a store where I can see the undersides of the mushrooms I’m buying, then give them the smell test. But frankly I’ve been burned so many times of late, I’m not interested anymore in fresh mushrooms.

Steve brought these home the other day to put in a sauce I was making and they worked perfectly. So there.


Tostitos Bite Size Tortilla Chips


No double dipping worries when serving more than yourself and significant other. I like that. I like the chips too. Thin, but not so thin that the chips break when dipping into a guacamole. Mild flavored I also like.

Remember when every now and then in a bag of potato chips you’d come across a burned one, and everybody enjoyed the taste? Well, the same thing happened with a tortilla chip I came across. At first I thought it was a potato chip mixed in the tortilla chip bag, because it was shaped like one. Not so, it was definitely a tortilla chip and tasted well, like I don’t ever want another burned tortilla chip. So here’s warning you in advance, the properly cooked ones are great, the occasional burned one is not.


Lightlife Veggie Deli Slices

Okay, it’s new, it’s different from their other deli slices that have a denser more cohesive texture.

Separating the slices is one of a few obstacles. If you’re in a hurry and want to make a sandwich, you can’t put your thumb under the slice to separate it from the pack. You need a sharp knife and have to gently place it under the edge of the slice and slowly wiggle it like you would do if removing a fragile cookie from a baking sheet. It’s not worth the effort.

The texture is similar to liverwurst or Braunschweiger, creamy but dry, still the creamy carries it. The flavor is sorely lacking.

I would make this a liverwurst type product; make it thicker, more flavorful and a little creamier. You have the components here, you just need to rework them.

More mustard, sage, garlic, black pepper, rosemary, and instead of kale and red pepper, use eggplant. Or use all of the above and add the eggplant – skin and all.

I wasted 2 slices by ripping them, you will do the same. Maybe wet a sharp knife under hot water first, or maybe the manufacturer should place a square of deli paper between each slice. I won’t buy either one again till improvements are made.

Still, I made a sandwich and enjoyed it. The Tofutti mozzarella singles stole the sandwich and Tofutti cheese is bland, so that tells you something.

The nutritional stats are good. You’ve got something good going here. It needs some work. Thank you for that effort.


Tofurkey Ham Roast



Well, well, well, who would think a plant could be transformed into a replica of a ham roast? Not me years ago. Times have changed and lucky for us all, especially those whose hides are stolen to satisfy the cannibalistic palates of humans! Yea! Congratulations to the fine folks over at Tofurkey for this wild success!

Serves about 5 or 6

Continue reading “Tofurkey Ham Roast”

May Wah Vegan Drumsticks


Coated in Sweet Smoky Mustard Sauce and baked till crispy. Garnished with fresh cilantro and served with additional dipping sauce spiked with Balsamic vinegar and a mild sesame seed oil! The texture, flavor and overall mouth-feel is impressive! I would order these out if I had my choice of dipping sauces! I look forward to try more – they’re in the freezer now!! the cilantro is a nice touch!

5 drumsticks

Continue reading “May Wah Vegan Drumsticks”

The Impossible Burger – update

This is one popular burger. Everybody wants it. Even burger joints that sell only animal meat want it. Fortunately for me several locations all at once, near enough so I could get to them, started putting it on their menus.

We ordered it at Earth Bistro in Cleveland, a restaurant that makes everything they serve on the menu vegan-friendly. Can be made vegan.

Probably, but I don’t know for sure, most burger eaters like their burgers medium rare. This was my experience with The Impossible Burger.

Yes, it had a blood taste, but it textured too soft. It seemed barely cooked, barely even warm. In fact the bun was warmer than the burger.

Steve felt like I did. It was okay as far as burgers that bleed go, but he likes his burgers well done. So do I.

When speaking to the owner, he said of course they were still learning to work with it, and that if cooked beyond a certain temperature, it stiffens considerably according to the instructions.

I’m not sure if they actually wasted one by experimenting with it, but you really need to do that.

Firming this burger up, allowing for a longer cook time so when it gets to the customer it is still hot is important.

It wasn’t cohesive enough, and of course it plopped out the sides of the sandwich when I bit into it, more like a chicken salad only made with a burger.

The Impossible Burger is too fragile. Not wanting to lose a burger, cooks are so afraid to go beyond the temperature suggested, that they undercook it. That’s my take on it.

Tighten it up and don’t be afraid to add a little salt.

I won’t order another one until it’s improved. I certainly do appreciate the effort that went into the development of this burger. I look forward to the new and improved IMPOSSIBLE BURGER – maybe a separate one that’s well done. Two varieties: Medium rare – well done.

UPDATE on 7 March 2018

I posted my short review of THE IMPOSSIBLE BURGER onto THE IMPOSSIBLE BURGER Facebook Page. This was there response:

Impossible Foods Thank you for reaching out, Sharon! We’re sorry to hear that your experience didn’t meet your expectations. We’re always working to improve, and we really appreciate your feedback. 👍

If you decide to give the Impossible Burger another go, we’d recommend requesting that it be prepared more well-done. Everyone likes their burgers cooked differently, but we enjoy a medium well preparation of our product.”

My Comment > So, it can be cooked longer than the chef cooked it. Cooks and chefs all over should know this. Like the person from Impossible Foods said, they enjoy a medium-well, which probably is perfect. I will try it again and make my requests and report back. Thank you to IMPOSSIBLE FOODS for clearing that up for me – and anybody else who experienced the same problem.



My DNA Results Are In


The big surprise was the Scandinavian influence coming in @ 31%.

Great Britain including Wales and Scotland @ 21% no surprise there.

A separate category for Ireland, Scotland and Wales was a little surprising @ 20%.

Europe East including primarily Poland, Slovakia, Czech Republic, Austria, Russia, Hungary, Slovenia, Romania, Ukraine, Belarus, Moldova, Lithuania, Latvia, Bosnia, Herzegovinia, Croatia came in at 21%. I expected to see only Lithuania, or Russia, Poland and Lithuania because of all the ‘occupation of Lithuania’ that went on over the centuries.

Iberian Pennisula registered 6% and generally covered Spain and Portugal, yet the physical map included Northern Coastal African countries of Morocco and Algeria. Also included in this map are Corsica Island (France) and Sardinia Island (Italy). I was wondering if I might be Spanish or French. A small amount of both. I say, 6% is statistically significant.

Europe West @ 1% included primarily France and Germany with map overlaps into Northern Italy, Western Spain, some countries mentioned in Europe East category plus Switzerland. Some more French here and Italian – not much but it’s on the board.

The New England Settlers’ ethnic categories for me included Great Britain, Ireland/Scotland/Wales and Europe West. The Davidson side of my mother’s family are from Inverness, Quebec outside of Montreal, which is included on the map along with New Brunswick, Nova Scotia, Prince Edward Island.

What I didn’t find was the Native Canadian via Quebec or Northern New York connection – the Indian blood my grandmother told us we had, “your mother won’t tell you this, but you have Indian blood in you”.

Maybe some of my siblings or cousins share that DNA. Maybe Ancestry DNA doesn’t track Canadian Natives or aboriginal peoples.

Either way it was interesting to see the results. I understand now why my mother often called me a mongrel. The dictionary says it’s a disparaging (insulting) term for a person of mixed breeds. She didn’t say it that way though. Kinda like when she’d call me her little gypsy as she ruffled my hair as I walked by.

I don’t have to look for the Indian – Canadian or American – I know it’s there somewhere.

I’m satisfied with the results. Nothing shocking once researched and explained. It takes a long time to get the results.

I recommend it for people who have never committed a crime.

It was a Christmas present from Steve. I wouldn’t have pursued it on my own.

Now he gets a present from me and we’ll compare heritages.

French and Italian – though in small amounts – surprised me too. My family didn’t talk heritage like I guess a lot of other families do. It just wasn’t important to neither father nor mother. that’s probably a good thing.

Now, I’m not going to do what so many others appear to be doing or have done, try out different DNA companies to see if they get the same results.

I’m satisfied. Looks like I’ve got some Northern African DNA too. A smidgen. But it’s there.

Actually I’m happy with all of it.

Hey, where’s my China connection?





Now available at select locations. Check out their website: http://beyondmeat.com/.

Steve and I tried this BEYOND MEAT BURGER a few days ago at EARTH BISTRO in Cleveland, Ohio. Although I’m not a fan of the thick burger, preferring them thin, this textured and flavored like a real animal burger – cow burger. The degree of doneness tasted like it looked, done medium.

It was charred slightly so one might think it came off a grill. Satisfied like a burger, maybe two burgers. It was a large meal for me. I couldn’t eat the fries.

The texture of the animal burger is what most people can’t replicate. BEYOND MEAT accomplished that goal. Impressive BEYOND IMPRESSIVE!

EARTH BISTRO provided a vegan bun, vegan bacon, vegan cheese and vegan condiments. Not all who serve a vegan burger do that. Tip of the hat to BEYOND MEAT and to EARTH BISTRO!




If this is how rocks taste, then I’m all in. Actually, it’s the best water, bottled or not, that I’ve ever tasted. It is smooth as they say. Not so smooth however is their woman bashing mentality when describing that this water has never been touched by man, as if everybody human in the world gets that they really are men, and that the other half of the human population doesn’t deserve mention or inclusion here.

Just because the water is old doesn’t mean the company needs to stay in step and continue the forever prejudice against women by making them a part of man, rather than independent of men.

How about just going with what is accurate? Untouched by Humans or Humankind.

Such a beautiful water destroyed by prejudice. Why do it?

I guess I shouldn’t be surprised. South Pacific Island people are not exactly known for their progressive stances when it comes to human rights other than the rights of men. It’s time to wake up to the real world. One half of the human population can’t hold the other half under their thumbs forever.


Crabless Cake Bites – gardein



Now this is an easy appetizer when you don’t want to start from scratch. And why not impress your guests and make your appetizer the talk of the meal!

Makes 18 bites 

Continue reading “Crabless Cake Bites – gardein”

Best Vegan Chicken At Earth Bistro

Fried chicken doesn’t get much better than this – vegan or not. Upon first bite I was sure that the chef got my order mixed up, since all items on the menu at EARTH BISTRO CAFE in Cleveland, Ohio can be made vegan or served with the animal counterpart. I was sure I got the real chicken. Not so said one of the owners. Everybody says that who orders it. It could hurt my business. They say it tastes just like real chicken. ‘Texture too’, I added. And sometimes they’re not convinced it’s vegan. The secret? It’s the seasoning. Evidently Cuban Chefs know how to season – very well.

No hot stuff here, just good stuff.

This vegan chicken using this recipe should be served in every restaurant in the world. Like hot dogs or burgers. This is it!

This is the place!


Vtopian Artisan Cheeses – Sun dried tomato brie


Most spreadable cashew cheeses have pretty much the same consistency, though flavors and other textures may vary. One drawback that I’ve noticed is their incompatibility with wheat crackers. Spread it on a wheat cracker, take a bite, chew and notice what happens. By itself, the cheese tastes and textures great. Put it on a wheat cracker (and most crackers are wheat based) and something weird happens.

The texture of the cheese and cracker together becomes one new unified, indistinct from each other, texture. It’s like an immediate marriage that doesn’t work out well, since both items become something new, losing their individuality. The chewed texture of the cracker and the chewed texture of the cashew cheese is too similar – when chewed together.

I have since solved that problem by using a rice cracker. No wheat with cashew cheese. It just doesn’t work. Not yet. Maybe as companies improve on their product, this factor will be addressed and the problem eliminated. Not everyone likes rice crackers.

I’ve never been a big fruit eater with cheese. Maybe a chilled cooked fruit, but not raw. Especially not with cashew cheese. Everybody recommends it, just like they do with dairy cheese, but I don’t. Olives, pickles, roasted peppers, mustard are good accompaniments.

Although this cheese is named brie, don’t expect it to act like a dairy brie. Nice though. Creamy, flavorful, not ashamed to bring this to any table – just not with wheat crackers or raw fruit. Since it’s named sun dried tomato, then a sun dried tomato relish on top would probably enhance the entire experience. I used a dill pickle slab with a country style dijon mustard on a plain rice cracker.






Most nutmilk cheeses are good on their own. Eat right out of the package is what I most often prefer to do. With this smoked cheese coated with cracked black pepper I decided to make a grilled sandwich.

Use a deli-size whole grain bread, spread both pieces with Grey Poupon Dijon Mustard. Top one slice of bread with slices of sweet red roasted peppers.

Top the second slice of bread with 3 slabs of Smoked Nutmilk Cheese by Punk Rawk Labs – no more than 1/4 inch thick.

Close sandwich, oil skillet over medium heat. Grill on both sides, using a little more oil when you flip the sandwich.

Cut and serve.

A delightful sandwich. I didn’t need additional black pepper, since the cheese is already coated with cracked pepper.

The cheese doesn’t melt like a traditional sliced firmer cheese, designed for meltability. However, the cheese softens from the heat into light, puffy, creamy pillows of smoky elegance. It’s hearty and elegant at the same time.

Definitely a keeper.






Eat this sandwich hot off the skillet or at room temperature. Give it a try at your next wine and cheese tasting. It won’t disappoint. Just cut into smaller bite size pieces.



Dairy-Free Yogurts I Don’t Like

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Go back to the drawing board. Why is it that when somebody gets into the dairy replacement manufacturing business, they have to do it all? Do you really think that cheese makers or milk sellers around the globe take that kitchen sink approach to products they intend to sell? No. They don’t. How many dairies out of all the dairies in the world make yogurt? Not many. So why do people who haven’t even gotten the vegan cheese part right yet, think they can move onto yogurt?

Too many companies are putting out product that hasn’t been fully developed, just so they can make a few sales while they finish engineering the one that’s out there. Not a good idea. Not good for business and not good for the integrity of the product.

There are other factors involved in the integrity of a product besides whether an animal was used to produce it. It’s a competitive marketplace and you need more than ‘does not contain animal products’ on the label to survive.

Nancy’s in the dairy business. That company isn’t committed to animal-free and they have no experience with soy, judging by the product they put out. They just want a piece of the vegan market, like many animal-abusing companies do. It’s all about how much money they can make and how quickly they can make it. Not this time Nancy. Not with that product. You failed miserably.

Everybody raves about Kite Hill. At least online. But then, I’m accustomed to some vegans who simply want to support a product because it’s vegan, so they’ll say they love it. What they really mean is they love that you’re trying to do something really good, but realize in their minds and via their taste buds that you aren’t there yet. ‘When is the real product, you know the end result of this experiment, going to be ready for public consumption? Let me know, I’d love to try it’, is what they’re really thinking. Don’t assume that because you have fans, that they love your product. They want to keep you afloat till you produce something much better. Don’t disappoint them.

Daiya. You have enough work to do with your other cheeses – you really do. I’m not blaming you for wanting a piece of everybody’s pie, but this yogurt does not come close to satisfactory, unless you include those people starving around the world who would cut off their arm for a case to feed their family. Greek does not simply mean thick. It failed across the board on everything that counts.

I would not buy any of these dairy-free yogurts again. Maybe in a year or two if I’m feeling adventurous, since I do know that most companies change their formulas often – sometimes so often that they miss the one time that they hit their mark. Improve on the cheeses okay?


The Jewel Of Russia



This was a surprise gift from Steve. Expensive to be sure, but worth every penny.






Guy Fieri Barbecue Sauce

This is the first time trying one of Guy Fieri’s barbecue sauces. He’s one of those chefs on the Food Network on T.V. – the one who does reviews of Diners Drive-ins and Dives around the country. Steve brought it home for a new product to try and it didn’t disappoint.

On the Fourth of July I decided to cook up two really simple dishes using one of his barbecue sauces: Guy Fieri Bourbon Brown Sugar barbecue sauce. Advertised as sweet and sticky. It was thick, sweet, and it did cook up sticky.

I didn’t have to doctor it, which usually happens with bottled sauces. Just as I was thinking to add lemon to his sauce, I tasted it and bingo, he already did. Of course I added a little more, only because I wanted a larger lemon presence for the type of dishes I was making.

Correction: It tasted like lemon. It really contained orange and pineapple flavor.

Here they are. Take a look.

ITALIAN BARBECUE SUB SANDWICHES > https://theanimal-freechef.com/2017/07/04/italian-barbecue-sub-sandwiches/


BOURBON BARBECUE APPLE SHORTCAKE > https://chefdavies-tight.com/2017/07/04/bourbon-barbecue-apple-shortcake/


Although these two recipes aren’t fat-free, his barbecue sauce is.




What Guy Fieri forgot to mention is that his barbecue sauce also works well on animal-free meats as well as in desserts. Now he knows.




Yep, you guessed it – contains no animal products. Guess the liquor industry finally got wind of the truth about vegans, they like to drink!

Ever see those perfume ads in swanky magazines where you pull back the fold and you can smell the scent of the fragrance being advertised?

Well, leave it to Captain Morgan to push all the appropriate buttons. The bottle itself, the wrap on it, smells like coconut. Brilliant marketing strategy. A conversation piece.

This contains rum teamed with coconut milk and spices. It’s thin, a little skim-milkish in viscosity, while remaining potent and refreshing. Maybe the thicker cream drinks are going to be replaced by the lighter varieties. I know that in the plant milks, Silk brand, for example, shoots to keep their veg and nut milks thick, but I’m not sure that’s going to be the trend in the near future. We’ll see. I like the thin.

I said to the bartender, ‘make me a white Russian out of this’. She did, and it did not disappoint. It’s been decades since I’ve enjoyed a white Russian, because I no longer drink cream.

Thank you for the pleasure Captain Morgan!

Drink responsibly.

Baileys Almande Almondmilk Liqueur


Well, it finally got to Cleveland, courtesy of a bartender friend who likes to try vegan stuff and pushed for it.

Dairy-based Baileys has cream and egg in it, so of course the original is going to be thicker and richer tasting than the almond milk version of Baileys.

Still, it’s no slouch in the liqueur department. It’s thinner, but potent and fine tasting. They recommend it be served over ice, but I prefer it straight up dusted with a little nutmeg. Ice would only thin it more in my view.

Baileys stepped up to the ‘no more dairy cream’ phenomenon, so if you want to keep this new and improved just for your good health version of Baileys, go out and order some at your favorite bar or restaurant.

I recommend it because it’s good, and because I didn’t like the egg in the original Baileys.

It’s an easy drinker it is, so go slower than I did. Experiment with your own fancy drinks and share them on social media.

Go Baileys!!!

Refrigerate after opening. And Drink responsibly.

Prior article: https://theanimal-freechef.com/2017/01/11/vegans-dont-drink/

EARTH FARE vegan cookies


When Steve brought these cookies home I have to say that I was shocked that the maple cremes were in fact vegan. The ginger snaps I assumed were and of course they were. But the maple cremes? Wow, now this is nice I thought.

And I was not disappointed. Although the ginger snaps were like most others – better than some, not as good as one particular brand , but then that’s that particular brand’s specialty.

It’s the maple creme that I was most impressed with. Although my mother home-made most of her cookies, every now and then on pay-day, she’d buy a big package of vanilla and chocolate creams. I had no idea that this style could or was being made vegan.

Needless to say, it didn’t take us long to finish off the box. The maple flavor and design of the maple leaf is what sent this simple cookie into the stratosphere. Me being from New England of course made it somehow nostalgic. I liked that part too.


Thank you to Earth Fare for carrying these great cookies. But also a big thank you to whomever actually makes them. You all did a splendid job!

The Girl Scouts of America (and the world) should pick up the maple cremes. And add them to their line of vegan cookies. Yes, definitely.

I was a Brownie and a Girl Scout. I sold cookies. I could sell this maple creme easy peasy.





I’ve been meaning to try these puffs, when lo and behold they’re staring me right in the face at Starbuck’s coffee shop just after I had a discussion with the barista about when they’d be getting vegan products in. Guess she didn’t know she had these either, or maybe she thought I was talking strictly about sandwiches and sweets.

It didn’t matter.

I was shocked and delighted when I saw the very product I had posted on Facebook as my next vegan product to try. So the HIPPEAS came to me. Nice!

For years nobody used white cheddar as a cheese flavor – even dairy white cheddar went out of style. Sounded too racist or something. It’s like white American cheese, it was the best American cheese (when I was still eating dairy cheese), but you couldn’t say it, and practically nobody uses it in their restaurants. American cheese is yellow/orange. Period.

Half my family comes from Vermont, so I’m familiar with Vermont flavors.

Puffs are puffs. Vegan puffs are like animal-based puffs. Only Better. More texture without losing its puff appeal.

The white cheddar tasted remarkably like dairy white cheddar flavor – actually more dairy-like than the real dairy cheese flavor. Those old style orange cheese puffs never did taste like real cheese to me way back when I ate them every now and then – at somebody else’s house.

I don’t believe I ever did buy them for myself. I would buy these HIPPEAS ORGANIC CHICKPEA PUFFS for myself.

Since they don’t yet make them in larger bags, other than snack size, I’d have to buy a case for entertaining guests. Maybe it’s better that way. Everybody gets their own small bag.

Nice job HIPPEAS. Will look forward to trying the other flavors. Maple Glaze and Happening’ Hickory are up next.


Order online at amazon.com.

Also visit their website for more flavors and intel: http://hippeas.com


In some locations around the country Starbuck’s coffee is beginning to sell some vegan food items. At one such location in Cleveland, Ohio Steve found these Super Food Bites. COCONUT COOKIES made by emmy’s ORGANICS. Wow, I thought, just when a lady at another Starbuck’s told me vegan items wouldn’t show up in the mid-west any time soon. First they go to the west coast and then work their way slowly east.

Our lucky day in Cleveland! Two flavors too. Vanilla bean and dark cacao. They texture pretty much the same, cookie-fudge-brownie with lots of coconut. Dry, but pleasantly dry, not crumbly dry like a cookie, more crumbly dry like fudge. A delicious little cookie. Satisfying. They have to be when you only get three to a pack for about 3 dollars.

But are they a super food bite? Serving size is one cookie. 100 calories per cookie. 70 calories are from fat. They’re pretty small. So 3 cookies equals 300 calories without the specialty coffee that you’re buying to go with it. I’m assuming this is a snack.

I would buy them again just because they taste so good, not because they’re a super food bite. 300 calories seems like a lot for so little. But so what. It’s a treat. Bring in some more treats Starbuck’s.


Check out their website for more flavors and to buy directly from emmy’s: https://emmysorganics.com

Bolthouse Farms Busted


There was a time, right up till I inadvertently purchased a bag of carrots with rotted carrots in it, that I trusted Bolthouse Farms products. Why not? Everything I ever bought with their name on it was good, very good. They have the best carrot juice. But I guess you don’t have to use good looking carrots for juice, only for when you sell them as whole carrots.

It seems that Bolthouse Farms is getting sloppy in the whole carrot department. In the last year I’ve noticed a steady decline in the quality and size consistency in their baby carrots. Now I get home and find rotted carrots in my Bolthouse Farms bag of carrots. I never even looked when I was in the store – that’s the level of trust I had in them.

Then I notice that in addition to these carrots being a product of the U.S.A., they’re also a product of the European Union – if the acronym E.U. does in fact signify European Union. Looks like these carrots had two fathers, or two motherlands. Now, where the rot actually happened is anybody’s guess.

I find it hard to believe that the U.S.A. can’t grow its own carrots. But even if Bolthouse Farms buys carrots from other countries, you might think their concern for quality control would be paramount, especially given their reputation for high quality carrot juice. And since there are so many countries in the European Union, one might think that the actual country be sited on the bag.

Okay, so the language is French, but does that mean they came from France or is France the shipping point? Did we bag them in the U.S.A or did we ship the carrots to France for France to bag them and ship them back to the U.S.A? I don’t know, and the people who do know think we don’t have to know. Well, yes we do, for instances such as this, so we can trace the item all along the process of growth, bagging and shipping.

One of the reasons that it takes so long to pinpoint the source of a food-related disease outbreak is because accurate records aren’t kept. We don’t know where the heck these tomatoes came from, we so often hear on the news when there’s a listeria or salmonella outbreak. What if the carrots were carrying a disease and killing people? The public deserves to know, since it’s becoming increasingly difficult to trust those who are in charge of our food supply.

If nothing else, I could have gotten the carrots that were supposed to go into the juice and not be sold as whole, and me getting these bad carrots was like a whistle-blower letting the world know how the carrots really look before they become your carrot juice – the juice that looks all clean, fresh and healthy once it gets to the bottle.

The carrot was the whistle-blower this time.

Bolthouse Farms Busted!

Premium Prime is the adverts claim for these carrots.


Bolthouse Farms responded:




It took awhile for me to get to this VEGANEGG by Follow Your Heart. Steve finally found it at the Westside Market, but when unpacking the bags I noticed it was outdated by over one year. I almost gave up on it, since the people who sold it gave us such a hard time over a refund, even though he admitted selling us an outdated product and even said he had one more like it.

Anyway, we finally got back to the market and even-exchanged it against my better business judgment, but in hindsight I’m glad I did. Even this one, though, didn’t have such a great code. May 28, 2017 and it’s mid-March. I think most people who sell vegan products wrongly think, that because they contain no animal products, the codes really don’t matter. They do. Codes do matter.

St. Patrick’s Day. Happy. Happy. Me alone with Lilly, not wanting to work so hard today, decided to experiment with this VEGANEGG.

I had already researched it and read some reviews, which were all a bit lack-luster. They talked about the sulphur smell, they didn’t cook up so much like scrambled eggs, think they were looking for an exact replica. Nothing special. So here we go.

I follow the instructions: 2 tablespoons of the egg powder, not packed, into bowl with 1/2 c. very cold water (better from refrigerator than faucet, which is good for me, since that’s where mine is – in the fridge).

Whisk it, or if you want fluffier eggs, then blend it, but because I was only making one portion (one egg) I thought a blender too much fuss for too little product. So I whisked it a lot.

The instructions next said to heat a little oil (I used margarine for more flavor) in skillet over medium high heat. Pour in egg mixture, watch it sizzle, then immediately start scrambling using a spatula, which I did.

It said it takes longer than scrambling a chicken egg, about 6-8 minutes to firm it up. It didn’t take that long. I then salted and peppered the egg as I continued to scramble, but not a whole lot of scramble, since I don’t like my scrambled eggs in little bits.

I tore 1 dairy-free American cheese single by Tofutti on top of eggs, then sprinkled them with a little Follow Your Heart Parmesan. Covered skillet for 1 minute, then folded the egg over onto itself till the cheese was soft and melted enough for me.

I plated the egg, squirted some ketchup on it and ate it right away.

This portion seemed like 2 large eggs to me, not 1 egg as the instructions indicated. But it’s been a long time since I’ve had an egg, so maybe they’re bigger these days – everything else is.

Frankly, I was pleasantly surprised by the result. Although the person reviewing the egg on the internet was correct about the sulphur smell, it was only when I opened the bag. The cooked egg didn’t have a strong odor of anything. It was really like cooking a chicken egg, and now I’m looking forward to making an omelet, then trying some other stuff with it.

Prices vary across the internet, so shop around. I would buy these in bulk, to lower the price, if I could get a good code.

Lilly Belle loved them. I’m impressed with the VEGANEGG and am looking forward to making them for Steve.






PRODUCT REVIEW: A relative of the peanut family, the lupini bean tastes and textures like half bean and half nut.

My first response was no, I don’t like them. The garlic and herb flavored lupini beans tasted like lemon, then I realized it was lemon flavored – didn’t get the herb or the garlic, since the lemon over-powered it all. Too dry, didn’t like the shell on, then didn’t like the effort of removing the shell. Dud. Steve ate the whole bag, stating all the while that he didn’t like them. The next day he said, “don’t throw those beans away yet. I’ll eat them, cause I know they’re good for me”. He’s on a heart healthy diet since having carotid artery surgery.

I recalled to him what the owner said about not being able to stop eating them and I wondered why. So today I opened a new bag – sea salt flavor. I still had difficulty removing the shell because it’s soft as far as shells go, so the peeling is like trying to peel a soft garlic cloves with your fingernails, but then I read the back of the bag that told me how to do it by biting down gently using my back teeth, then popping out the bean from the shell – after I popped one out across the room of course. I’m glad I wasn’t a guest in somebody’s house.

They chewed more like a soft nut than a bean. They’re not creamy, but just soft enough where I think I can get used to them. In fact, when I went back to my desk, I resisted several times getting up to try more. I’ll save some for later.

Expense is going to be the big factor here. I paid over 5$ a bag (5.3 oz.) and although it serves 5 at 15 beans per serving, I think the impression will be that it costs too much, since if you can’t stop eating them, a 5$ snack is a lot for most people. However, if this company takes off and I’m thinking that it might just do that, then the cost will come down some with increased sales and production.

The unfamiliarity of the lupini bean is probably the stumbling block. I’ve never had one. I’ve seen them in stores in tall jars, looking all yellow, like these do, but I wasn’t curious to try them. Maybe I’ll try those now and compare the two. Maybe the jarred variety are softer, maybe not.

The bean word threw me, since it doesn’t texture like a bean. It’s probably more like a boiled peanut. I’m taking Steve’s direction on this, since I’m already wondering what the other two flavors will taste like. I could even become expert at removing the shells, or decide to partake of the extra fiber. There really isn’t all that much difference between the shell and the bean.

They’re very low fat, soy free, gluten free, low calorie, low GI, vegan, non-GMO.

Refrigerate after opening, if there are any left.

Check out their website: http://www.bramibeans.com








Schar’s Gluten-Free Spaghetti topped with sautéed mushroom, sweet red pepper and onion. Followed by paprika and saffron seasoned roasted cauliflower. Top it all off with a Cashew Paprikash Cheese Sauce. Sprinkled with fresh grind black pepper and served with a fresh mint garnish!

Serves 4 – Sauce makes 4 cups




Whoa. Steve bought this thinking of course that it was vegan. Who wouldn’t at first, second or even third glance think the same? That was the intent. To fool you. When companies try to fool you with labels and advertisement, beware.


Companies like Lisanatti Foods are trying to get vegans back to the vegetarian trough. They steal everything that so-called vegans are into: gluten-free, no cholesterol, GMO-free, lactose, saturated fat and preservative-free to make it look like their product is made for people with a conscience.

They then consider that the most difficult food for vegans on Facebook to give up is cheese. That’s where they get their research from – Facebook. They simultaneously consider the food fear of most so-called vegans being not getting enough protein. Lisanatti Foods adds just enough milk protein to allay all fears, which translates to fear of eating milk protein.

The cheese tastes terrible. Textures terrible. It actually tastes like an infant’s milk vomit smells. One must wonder how someone could make a terrible cheese when the second ingredient listed on the label is milk, which means there is a lot of it in this cheese.

Why would they even have to say it melts, when it’s made from dairy? All dairy cheese melts. Again, they want the label to look vegan. Vegan cheeses say that on their labels, because one doesn’t expect plant cheese to melt.

This company must think that vegans are really stupid, but then again, this is not a vegan cheese. So that leaves the rest of you in the ‘easily had’ department in their eyes.

Dairy is poison. There is nothing healthy about dairy. Do not buy this product – even if you’re not vegan.


Vegan Chicken Nuggets Served Cold

PRODUCT REVIEW FOR: Delight Soy Vegan Chicken Nuggets In Mandarin Sauce.

Okay, Heinen’s Supermarket in Northeast Ohio buys the vegan nuggets from Delight Soy, then they add their own mandarin sauce to it and sell them in the deli.

First time Steve brought these home I was stunned at how good they were. I figured they had to be made from gluten, since there was no aftertaste of soy. They’re made from green soy beans by a company in North Carolina that grows them, then makes this wonderful product along with other products I have yet to try.

This has to be the finest plant meat product – at least the one I tried, the vegan chicken nuggets – that exists on the planet today. It is a real treat. Steve works near a Heinen’s so he can get them for me with ease. I just want everybody else to be able to taste these gems.

I usually don’t do anything with them. Don’t even cook them. Eat them right out of the container with nothing but the sauce coating that comes on them. And there’s not a lot of sauce.

They are just perfect. So now how do we get Delight Soy to expand their reach so we all can enjoy their perfect product?

They need to expand – fast. Maybe they need investors. Check them out. I never would have heard about them if Steve hadn’t gone looking for new vegan products in Heinen’s. Wow. They need some press. They have THE recipe, that will change the lives of chickens around the globe, and the way humans view plant meat. People need to get on this.

Oh, Heinen’s makes the perfect sauce to go with these nuggets. Next, I’d like to see a barbecue and maybe a maple mustard, maybe a teriyaki.

I’m already looking forward to pay day. You know what I’ll be getting as a treat from Steve. Hope he gets the large container. We all three love them. So yes, three large containers. Lilly Belle, our vegan dog, gets one all for herself.

Thank you Heinen’s for carrying this wonderful vegan product!

Check on VEGAN CHICKEN SCORCHED RICE made from these delightful morsels!

Vegan Chicken Nuggets Served Hot – pan-fried in oil
Vegan Chicken Nuggets served as the main dish plant meat with carrots, asparagus and green beans. I had to extend the sauce here. Not a problem. I already had a mandarin type sauce on hand.



If you’re expecting a sweet potato chip to texture like a white potato chip, you’ll be disappointed. The texture is thinner and a lot less crispy.

I like them though. Not immediately. The texture is not what I’m accustomed to. They don’t grab the dip like a ruffle chip would, but then the plain white chips don’t grab the dip very well either. Maybe UTZ can create a ruffled sweet potato chip – something a little thicker.

One thing I’ve noticed with vegan foods is that if there’s no animal in it, then somehow manufacturers think they have to take everything else out too – all the stuff that makes a food taste and texture good.

The salt on these chips was barely perceptible. Okay, so maybe most people should eat less salt, but why is that requirement only attached to vegan foods, animal-free foods? It doesn’t make any logical sense.

Lots of people don’t eat animals because of the ethical issue surrounding slaughter. It has nothing to do with health, or salt, or flavorings.

I’ve had UTZ ‘s other chips before. There’s salt on them. Why so little salt on the sweet potato chips, just because they might be a little healthier being orange?

A little more salt, okay?




Steve brought these home for me to try. Junk-free food they advertise, and I’d agree that they certainly didn’t taste like what most people would call junk food – high sugar, fat, salt, processed everything type of food.

But although they call it a cookie, it textured more like a snack. The picture on the bag is misleading. The ‘cookies’ are tiny wafers – they don’t look like cookies at all.

The texture is crisp to extra crisp – like a tiny hard cracker. Thin. The flavor is mild. Not very sweet. Non-addicting. I had them opened for quite a while.

The good news is that I eventually did finish them – over a couple of weeks.

If you have to have a snack, this is probably a good snack. If you have to have raw, then there are going to be deficits in texture and flavor. Most people wouldn’t think of a cracker or cookie as being raw, or unprocessed, and I don’t know what the criteria are for being able to certify or classify something as raw, or even if there is agreement on the criteria. The raw revolution is probably still fluid.

There was nothing offensive about these cookies.




GOURMET PUMPKIN SEEDS. Dry roasted. Flavored.

I don’t think I’ve ever eaten a pumpkin seed. I generally don’t like seeds in recipes.

In the way past, when sunflower seeds were popular, I tried them. Not impressed. Actually not impressed with most nuts, although I’ve learned to like some of them, especially when they’re made into nut butter.

Steve brought these home the other night. Thought I might want to try them. After all, I bought some chia seeds when they were popular to see what all the fuss was about.

I pretty much left them for him, until I needed something to add to a rice dish I was making – some added protein – and they were right there on the counter. I tried the Tomato Italiano first. I was surprised by the texture. Wouldn’t have thought they’d be as tender as they were, being pumpkin seeds. Of course they’re out of the shell. And the flavor was good, so I used them in the recipe. Talked it up to Steve too. Even snacked on a few, still liking them.

Next night I try the maple sugar and sea salt flavor. Not the same texture. Didn’t impress, even though I like maple sugar and sea salt. It didn’t do it for me.

But the Tomato Italiano? Yes.

Looking on it, it was the texture more than the flavor that impressed. Whatever they do to the Tomato Italiano texture in the processing of it is how all the pumpkin seeds should be, then the different flavors should branch out from there – in my opinion only.


Take a look at SUPERSEEDZ website.