Was I impressed with these potstickers or what? Steve too. I never have high expectations for prepared veggie frozen foods, so I was pleasantly surprised by the quality, texture, flavor and the way they cooked up ( no breakage).
The directions say to heat 2 T. oil in skillet on medium-high heat. Turn heat to medium, add frozen potstickers, stir and cook for 1 minute. Then you add 6 T. water to skillet, cover, and simmer 6 minutes.
Although they were great the way they were (and maybe because I have an electric stove that matters), next time I would pan-fry them maybe 2 minutes, then add about 3 T. water to the skillet and cook for 4 minutes.
With baby bok choy you can use most of the stalk. They cook up quickly in a stir-fry, so watch cooking time. Still, it will taste good even if overcooked.
When using in soup or stir-fry, add toward the end of cooking time.
I like everything about tofu pasta. A great invention. I made a stir-fry the other night, then added these at the end. They only take a few minutes to prepare. Very easy.
They don’t taste and texture like grain pasta, but who cares when both taste and texture please the palate.
CHECK OUT VEGGIE SAUSAGE ASIAN TUMBLE
One thing I don’t like about sugar snap peas are the strings, especially when they’re frozen. When fresh, I can remove the strings, though it’s time-consuming and a nuisance.
I like the fact that these don’t have strings. And they’re so tender and sweet, requiring very little cooking.
When they say ‘so delicious’ they mean it. I can drink this right out of the carton like a milk shake.
This has to be the biggest vegan label I’ve ever seen on any product.
Steve buys it to put in his morning coffee. He just likes the packets, rather than fussing with the sugar bowl and spoon, and it’s premeasured.
Although I usually buy Arm & Hammer brand baking soda, they’re not the only brand on grocery shelves. Why not spread the wealth around, especially if it’s cheaper?
When I was a kid, my mother always bought Skippy brand. Skippy was the ‘IT’ peanut butter back then.
She also read Prevention Magazine and consumerism reports, which made her switch to Jif – for whatever reason.
I hadn’t had Skippy peanut butter in decades till a few days ago, and it tasted more like real roasted peanuts than any peanut butter I’ve ever had.
Corn starch is corn starch to me. I just like to try different brands. This is as good as any other. Of course, I’m a sucker for the words ‘cream or creamy’ in anything!
If I were cutting back on my fat consumption, yogurt wouldn’t even come to mind. Yet, I can never eat just one of these containers at a time, so maybe the low fat isn’t a bad idea.
Basically, I like all the animal-free yogurts I try. Each is a little different in flavor, texture and prominence of a cultured taste, but each enjoyable in its own right.
A couple of years ago Steve brought this yogurt home. I read the label and it had milk on it. I was disappointed because a lot of vegan Facebook friends recommended it. I even took a picture of it and posted it on Facebook.
Well, Steve brought it home again a few days ago. I read the label and lo and behold, there was no comma between soy and milk in the ingredient section like there was the first time. What a difference a comma makes: soy milk or soy, milk!
Years back, in my early 20’s I ate Dannon yogurt, the type where the fruit was at the bottom. I prefer it that way. Stonyfield does it that way too, so that was an added treat.
I fully expected this mustard to taste and texture like the hot mustard I get at a Chinese restaurant. Not so. It has vinegar in it, which tones down the heat a little, and is considerably thicker. I like it as a variant of the traditional Chinese mustard, and have used it as a condiment with basic veggie rice dishes and veggie potstickers.
It must be blueberry season, since they’re plentiful and relatively inexpensive in the grocery. But these, wow, were the sweetest blueberries right out of the box that I’ve ever tasted.
Now this was a surprise to me. I bought it to make fig cookies, but instead ending up smearing it on toast, any time of day or night – with or without a nut butter. I look forward to trying it on black Russian bread – one of my favorites.
I’ll get to the cookies eventually.
Yogurt and fruit mixed. Thin, but then sometimes I like my dessert puddings thin too, so I enjoyed. I still don’t know why all yogurt makers fill the cups about one half inch from the top. Every time I open one it looks like somebody has already taken a couple spoonfuls!