Cinderelly, Cinderelly
Night and day it’s Cinderelly
Make the fire, fix the breakfast
Wash the dishes, do the mopping
Does this sound like your day? Do you feel like you’re constantly running in 7 directions but not actually going anywhere? Who’s idea was it to “do”.. we “do” this and “do” that…Here’s a thought, DO LESS! When you start to wonder what you should or shouldn’t be doing, planning, attending… just… do… LESS!! You’ll be surprised at the freedom and clarity of what’s important when you stop and realize that not ever thing needs to be “done”.
Take a look at your to-do list and cut half of it off, delegate,
Happy Easter everyone!! What better way to celebrate the Seattle sun than with a delicious cake for Easter brunch. A member of the family recently enrolled in cooking school so this was the year for me to take a back seat in the kitchen and a prime seat on the patio with a mimosa and let someone else do the work!
But, a chef can’t QUITE sit still that long so I whipped up a breakfast cake recipe, keeping in mind the diet of our Paleo host and hostess and I have to report that it turned out to be a delightful little post-brunch treat.
I was positive that our new chef would do just fine filling our stomachs with the main course so we needed a festive cake that was just a tad sweet, had a nice moist yet crunchy texture and a flavor that was both rich and light to satisfy the last few remaining bits of space in our brunch-ers stomachs. This cake did the trick! I wasn’t sure how it would turn out, since my recipes are comprised of a little of this and a handful of that but the measurements below are rough estimates.
Notes: If it feels a bit dry, add more applesauce or soy milk. A bit too wet opt for more coconut or a dash more flour. With the glaze, keep the mindset that less water is better! It’s easier to add more water than have a half batch of glaze leftovers.
I did a bit too much and wound up with a half bowl of glaze! Above all else, pour another mimosa and have a wonderful day!!
Preheat oven to 350 degrees. Spray an 8inch round cake pan with Pam or Misto with Canola oil.
In a medium bowl, whisk flour, baking soda, cinnamon, and salt; set aside.
In a small bowl, whisk eggs, sugar, applesauce and soy milk until smooth.
Gently mix egg mixture into dry ingredients until moistened; mix in carrots. Transfer batter to prepared pan.
Bake until a toothpick inserted in center comes out clean, 40 to 45 minutes (if browning too quickly, tent cake with aluminum foil). Cool in pan, 15 minutes. Turn out of pan, remove paper, and cool completely on a rack, right side up.
Transfer to cake pedestal, and sprinkle with crumbled walnuts
Make glaze and drizzle over the top of the cake and walnuts or dust with confectioners’ sugar.
Pursuing through the book store one afternoon I found a daily devotional type book and flipping through it found this entry. It was so good I wanted to pass it along.
Spring is in the air (Photography by Kate Neschke)
There is such a truth to this concept of moving along in life. There are people that will come into your life, stay for a while and move along. Then there are those that will take up permanent residency in your heart. Take the time to identify who and what plays which type of role in your life. Some people are “for now” people, brought into your life to help you learn, to support you, to teach you, and learn from you. But they can often have an expiration date, and what we need to realize is that’s not a bad thing.
I love her concept of escorts. Some people in your life are escorts, they will come and they will go. Living a life that you create means respecting you time and investment, and that of others. Make sure that you are keeping those that enrich you, and that are open to being enriched in return.
So funny that I found this quote at this time. Just yesterday I was speaking with a few different girlfriends and we were talking about the pre-conceived idea that people in our lives WILL (or MUST) always be there forever and ever. People change, people grow. We have to give the freedom for those things in our own lives as well as the lives of others.
As you may be spring cleaning your house, your cars, your Facebook and your possessions take a few moments to spring clean life. Dust off those little shelves and back corners. You’re time is precious, your thoughts are truth and your energy is constrained. Assure that you’re investing these resources into the people, causes, thoughts and activities that enrich your life and allow you to do that same for them. Remember that it’s okay to say goodbye.
Book: Journey to the Heart By: Melody Beattie
Leave When It’s Time to Go
It’s time to pick up, pack up, and leave.
You knew you wouldn’t be in this situation in this place with these people forever. Trust the rhythms and cycles of life. Take responsibility for yourself within each cycle. Take responsibility for yourself as each cycle ends and a new one begins.
You don’t have to hold onto messengers after they’ve delivered the message in your life, or escorts after they’ve taken you where you were trying to go. You don’t have to stay in a classroom after you’ve learned the lessons and finished that course.
Open your heart. Thank the people, places, and thing that have helped you create your world, shape you, form your experiences. Then pick up, pack up, and leave. Say good-bye with love and gratitude in your heart. And go on down the road…
Living so close to Pike Place Market truly does spoil us. Brunch, being one of my favorite meals to cook and eat, has recently become a fun tradition to try new recipes and variations on the good old favorites. We decided to do a seafood brunch Sunday morning so down to the market I went only to returned with fresh AMAZING crab from the Pike Place Fish Market. Not only do they stock a wonderful inventory of fresh, quality fish but they are notorious for throwing the fish great distances, much to the amazement of the crowd. It was a quite a feat to even make it the few blocks home before digging into “sample” the crab meat which I KNEW would be amazing. Even with my high expectations I was blown away. The freshness and quality of the crab was evident in how rich, buttery and just wonderful it tasted.
Potato Parsnip Pancakes with Shaved Crab, Poached Eggs and Breakfast Cocktail Sauce
As I started preparing the brunch, grating the parsnip and potato and setting aside to drain, mentally setting the table and project managing the meal, starting the cocktail sauce… pause here. I opened a jar of our much loved Pike Place Fish Market cocktail sauce, mashed up a little avocado because I love them with both eggs and crab and started the grinder for some fresh coffee grounds to mix in. DON’T turn up your nose yet! It’s quite delicious and thanks to a trip to Seatown for Mother’s Day happy hour, Tom Douglas has me hooked on cocktail cause with coffee grounds.
I mixed and I blended, mashed and molded. Calling my trust taste tester over, I scooped up a bit for each of us and we had the same response when we tasted…it’s missing something. After much deliberation it was decided that a “kick” was missing. Imagine how dejected I was that I would need to make ANOTHER trip to the market and postpone making brunch until my taste tester made a most wonderful suggestion: let’s have the left over fajitas for lunch and have breakfast for dinner! What a brilliant idea! In our afternoon chores we picked up some fresh horseradish root and then it was game time! Breakfast for dinner, yes please!
Seafood Breakfast: Potato Parsnip Pancakes with Shaved Crab, Poached Eggs and Breakfast Cocktail Sauce Serves 2
Ingredients:
1/2 lb crab meat, already cooked
eggs (one for the pancakes and one to top each pancake)
For the Breakfast Cocktail Sauce
1 Jar Pike Place Fish Market Cocktail Sauce
2 tbsp Fresh bold roast coffee, ground at a medium grind
Fresh Lemon, squeezed into the sauce to taste
Fresh horseradish root, exterior layer removed, soft white flesh grated and chopped
For the Potato Parsnip Pancakes
3 medium mini gold potatoes, grated
1 medium sized parsnip, grated
1 egg, lightly beaten
fresh cracked salt & pepper to taste
Grate the potato and parsnip in a colander and sprinkle with a bit of salt. Let stand for about 20 minutes. I also take one more step and lay out the grated vegges on a paper towel and pat dry.
In the mean time, make the breakfast cocktail by combining all ingredients to taste. Cover and let stand in the fridge.
Place grated vegges in a bowl.
Heat some oil in a skillet over medium/high heat
At this time, heat a sauce pan with water to poach the eggs
Lightly beat one egg and add it to the veggies, seasoning with fresh cracked pepper to taste.
Add a scoop of the mixture to the hot skillet, forming into a patty once in the pan and cook until brown on one side (about 8 minutes) then flip and cook the until brown on the other side.
Place pancakes on paper towel to drain excess oil and serve.
Poach eggs in boiling water for 90 seconds to 2 minutes depending on how you runny you like your yolk. Remove from water with a slotted spoon and place in a small ramekin to drain for a few seconds.
Plate up the potato parsnip pancakes and top with the breakfast cocktail sauce. Top with shaved crab, squeeze a bit of fresh lemon and place your poached egg on the top. Garnish with a bit more cracked pepper and dried parsley.
In our house there are two forms of “to do lists”, there’s a “his” and a “hers”. “His” consist of various house chores and interior renovation tasks such as sanding, painting, scrubbing grout, fixing and rearranging various wires and boxes and electrical “this and that’s”. Tasks on that list are actually being completed while I curl up in the corner, typing away on the dining room table which is against the living room wall with boxes to the right of me, boxes to the left of me, boxes in front of me… ten points and a big golds star to any of you that know that Little Rascals quote. We’re in the middle of redecorating the little perch and I’m actually quite thankful to report that I have a very dashing handyman that LOVES this type of work. Or, at least enjoys it more than I do! He’s been slaving away and I’ll post before and after pictures once we have the new carpet in.
Let me proceed to the “her” version of the to do list: banana bread, morning muffins (which I made this weekend and posted here), blueberry muffins with crumbles on top, stir fry, fajita’s… this is just a sample of the meals that are on my list. And I must say, to quote the great Ron Burgundy, “I’m not even mad.” Settling up my part of the redecoration manual labor with some good homemade meals is quite fine with me! After brand new paint in the bedroom and a gorgeous new living room painted the perfect shade of meringue yellow which at the moment is shining brightly in the rare spring Seattle sunshine, my handyman deserved a good hearty meal. I decided to follow the coupon clipping and headed to Metropolitan Market to get some steak for our fajita’s. Up to the counter I bounded, with WAY more than I went in for and happily presented my coupon with a sense of great accomplishment at a few dollars well saved, only to realize that I apparently can’t read dates and the coupon wasn’t good for another 3 days! We already had our hearts set on steak fajita’s so I put back the second of the “buy-one-get-one-free” coupon that was no more, and juggled my groceries to the car.
As all wonderful recipes transpire, parts of this meal are NOT what I originally intended and I have to say that they actually turned out much better! I meant to marinate the meat, and didn’t, yet it was more perfect that I could hope! About an hour before I was going to prep the meal I was still trying to think of a recipe enhancement. While taking a mental inventory of the fridge I stopped on the middle right shelf where 1 1/2 heads of green cabbage still lived as remnant from the post St. Patty’s Day sale at the market. SLAW! I’d never in my life made slaw and wasn’t even sure if it would go with steak fajita’s but it was going to be made and tested to world, watch out! I have to say, the slaw turned out INCREDIBLE! So incredible, in fact, that I make a brand new batch when we enjoyed our next day leftovers. The key to this slaw is fresh ingredients, an entire Anaheim pepper for kick, fresh lime juice and the Creme de la Creme finishing touch is that I pan grilled it! That deep charred taste completed the entire meal. I’ll never again eat another raw slaw… to the grill with that side!
Grilled Southwest Cabbage “Slaw”
3 c. cabbage, chopped
1 ear corn, uncooked
1 medium Anaheim pepper, sliced and diced very thin with seeds
1 good handful cilantro, rinsed and chopped
1/2 Lime, juiced
1 spoon full minced garlic and juice
Cracked Salt & Pepper to taste
Cayenne Pepper to taste
In a large bowl, mixing all ingredients and set aside uncovered, to let the flavors mix (you can set this aside for however long you’d like which makes this a great prep ahead of time part of a meal, but let it set at least 20 minutes
Heat a non-stick pan over high heat and grill the cabbage until it’s charred, turning every few minutes (approx. 10 minutes)
Grilled Cabbage Slaw Salad with Seared Flank Steak and Galaxy Rice Cheese
Seared Steak Fajitas with Grilled Cabbage Slaw and Avocado
Seattle is a gorgeous place in the sunshine! From the mountains which frame up the Seattle skyline to the greenery and the magnificent water that glistens and sparkles, I have to say it’s really the most gorgeous place on earth. With one stipulation, it’s only this way on a sunny day. The other 364 days per year it’s grey, cold, wet, and most recently added to the misery cocktail, windy. Okay, I’m exaggerating a LITTLE with the number of days but if you ask ANYONE around here they’ll admit that this past year has really been quite awful.
But, just as the leaves turn and signal fall, the cherry blossoms are pushing their way into spring regardless of how the weather feels about it. Spring truly is in the air! Birds are chirping, those cherry blossoms are blooming and dare I say it, the SUN WAS OUT! Not just peeking out and peacing out, but actually showing it’s glorious face for a Friday through Sunday appearance!
Broiled Salmon & Cod with Asparagus and Rustic Baguette
In addition to the sun, another WONDERFUL aspect of living in Seattle is the Pike Place Market. That is one Seattle legacy that will NEVER loose it’s appeal for me. Living a few short block away from the market is really just a plan from the cosmos to spoil us rotten. Our weekend walks to the market are nearly a religious experience. The shopping list varies between seasons but never fails to remind what a wonderful place we reside in. Whether it’s picking up a fresh Vegan muffin from one of my FAVORITE bakeries, Cinnamon Works, to grabbing a fresh crumpet and bowl of soup from our favorite little stop The Crumpet Shop or gathering a few $5 bouquets of flowers to brighten up the perch, there are a few staples of the weekend walk to the market.
First on the staples list is a stop into De Laurenti for some fresh salami or prosciutto, picking up a package of Rosemarry La Panzanella Mini Croccantini, or stocking up, if needed, on amazing olive oil and 25 year balsamic. Being in the shop is always a quite an experience and while I have not YET (yet is of course emphasized) been to Italy, I envision the experience of ordering meats and cheeses from a deli counter there to be one-in-the-same with the experience of ordering at De Laurenti. They meticulously hand wrap up all of the meats and cheeses in lovely folded white paper and encourage you to sample the various grilled an marinated veggies, cheese and charcuterie they have displayed behind their expansive glass case . It’s evident by their interactions that customer service is of utmost importance.
The second stop on the weekend market trip is at Corner Produce to pick up the fresh fruits and veggies for the week. They are always ready to help you shop, offer suggestions, and serve samples of their wonderful product while they banter with you about the weather, tourists or any other various topic you could suggest! I’ve been going to that stand for over two years and have gotten to know some of the guys, and they’re just wonderful. I never leave without a big smile on my face and a bag full of fresh handpicked produce.
The most recent addition to the weekend shopping experience is a stop at the world famous Pike Place Fish Market counter. Notorious for their theatrical display of throwing of the fish and yelling out each order, as well as publicly announcing when they receive a tip, these guys stock and filet the most wonderful assortment of fresh seafood you could ever ask for. Name something in season and they have it fresh, fileted to your desire and wrapped up with a smile to boot!
I’ve have to say, living in or anywhere near downtown Seattle affords you the ability to eat like a King and Queen with fresh, local ingredients! We’re completely spoiled to be able to walk down to the market each weekend and stock up on all the fresh fish, product, fruit, charcuterie and spices we could desire. This afternoon we decided that fresh fish was on the dinner menu so down to the market we walked, returning home with fresh Salmon and Cod, a whole crab, asparagus, and a rustic baguette from Macrena Bakery.
Broiled Salmon & Cod with Asparagus and Rustic Baguette
Pre-Heat Oven to 375
Prepare the asparagus by washing and cutting of the bottom inch
Layout on a baking sheet on non-stick aluminum foil
Spray with olive oil from a misto sprayer and seasoned with fresh cracked pepper, sea salt, cayenne pepper, paprika and minced garlic
Cook for 30 minutes, flipping every 1o minutes
Once complete, remove from oven and turn oven to broil
Place Salmon in one cast iron, and Cod in another
Season with minced garlic, fresh parsley, cracked pepper and sea salt
Broil in pre-heated oven, salmon for 3 minutes and cod for 5
Serve with fresh rustic bread, arugula salad drizzled with 25 year balsamic and olive oil, and of course it was served with a glass of Ménage à Trois red! What meal is complete without it!
I’m home sick today and completely miserable. Tea, tissues and my fluffy duvet are my best friends. Always the busy body, it’s really hard for me to sit and be calm for any amount of time. Now, as my friends and family read this they’ll be saying something along the lines of one of two thought steams:
1. DUH!!!
2. The first step to recovery is admitting you have a problem!
Hehe.. yeah yeah… love you guys too!
With quite a few family birthday’s coming up I consider that an excellent excuse, er, opportunity to bake a few cakes! While perusing my instagram feed earlier today, I came across a LOVELY picture from one of my favorite food photography blogs; “Le Chou Sauvage” . It was for vegan lemon poppy seed cake and it was just too delicious looking!
Lemon Poppy Seed Cake: Captured by Le Chou Sauvage on instagram
SEE WHAT I MEAN! Are you drooling now or what!? But thanks to the picture above all I’ve been thinking about all afternoon, between cups of tea and blowing my little nose (too much info?!), and I had to go out to the blogosphere and find at least 15 recipes for a vegan lemon poppy seed cake that I can personalize and try!
Vegan/ dairy-free baking has long been a hobby of mine. When I realized I was allergic to dairy it nearly ended me… no…no more scones and muffins!? There is little more in life than a truly delicious muffin or scone homemade fresh out of the oven with a side of fresh fruit and a good cup of coffee. I digress… and wish I was enjoying that right this moment!
Well, jumping into vegan cooking can be a rough transition because the eggs and butter, which are both excluded from the vegan diet, in recipes act as a binding agent to hold all the ingredients together as well as providing texture and flavor. With vegan cooking and baking those qualities still need to exist in a baked good and there are many alternatives. Keeping with my tenants of mindful eating, try to stay away from processed foods as much as is feasible and since I’m really only dairy-free and not vegan I do include eggs in my diet. If you’d like to understand a bit more of the science behind how ingredients work in a recipe, as well as outlining a few alternatives depending on your dietary preferences and restrictions check out the blog, Real Sustenance: 101 in Baking.
Finding recipes that are vegan or dairy-free without using xanthan gum or some other processed replace thrill me! They truly make me so excited!
After a few cups of tea and some perusing I came upon the two recipes below and will (oh “darn”) have to try out both to see which wins! Please weigh in on which has your vote and I’ll update this with a review of each cake and updated pictures of our taste testing!
Preheat oven to 350 degrees and spray a 9×13 baking pan with non-stick spray.
Mix together first four dry ingredients, then add in wet ingredients.
Make sure you mix thoroughly, then fold in poppy seeds
Pour mixture into pan and bake for 40 minutes. Check the center with a toothpick to make sure it comes out dry (that means done and voila!)
YUM!
Frosting: She used a favorite butter cream frosting recipe from The Vegan Chef, here, but substituted one tablespoon lemon extract for the two teaspoons vanilla.
picture of vegan lemon poppy seed cake from v:gourmet
ingredients
2 cups pastry flour
2 cups all-purpose flour
1 tbsp plus 1 tsp baking powder
2 tsps baking soda
1/3 cup poppy seeds
1 tsp sea salt
1/2 cup lemon juice (juice from approx 2 lemons)
1/3 cup water
1 cup apple cider or apple juice
1 2/3 cups maple syrup
2/3 cup olive oil or sunflower oil
2 tsps vanilla extract
4 tbsps lemon zest (zest from approx 2 lemons)
1 cup super fine sugar
Juice from 1 lemon
Preheat the oven to 350 degrees. Lightly brush 8 x 12 baking pan with oil. Add several tablespoons of flour and shake to coat evenly. Invert pans and knock against the counter to rid them of excess flour.
Whisk the flour, baking power, baking soda, salt, and poppy seeds together in a medium-size mixing bowl.
In a separate bowl, whisk together the lemon and apple juices, maple syrup, oil, vanilla, and zest. Using a wooden spoon, stir the wet mixture into the dry to form a batter. Do not overmix.
Transfer batter to the baking pan and bake on the middle rack of the oven for 25 minutes or until a toothpick comes out clean. Cool for 30 minutes before removing.
Meanwhile, mix together the super fine sugar and lemon juice. Once cake is removed from the pan, place on a serving dish and drizzle with the lemon sugar icing.
Date night in our house is very important! We happened upon “Thursday nights” one week when we’d gotten home from work, gone to the gym, headed back home and realized that we were NOT in the mood to stay in and do our usual cook at home in pj’s. This, my fine friends, was the birth of date night! From that point forward EVERY THURSDAY we do something special but that doesn’t always mean going out. Since we’re trying to keep a closer budget (thank you new couch which will arrive in 8 weeks!!) and we both love to cook so much the past month or so we’ve been doing date night at home. I also have SO many recipes to cook through that this is a way to assure that I cook through at least one a week!
This date night was really one that made the memory books! I wanted to do something special and as you may have read in my previous post, our “honey do” lists for the house are pretty different…
his= house updates & open jars I can’t man handle open
hers= various dishes and meals he’d like me to cook
Well, I decided to really out do myself this week and built an entire meal around his favorite drink, the Moscow Mule . It’s a vodka based drink traditionally served in Copper serving Mugs and it has the most refreshing blend of ginger beer, mint and lime! We added a little twist to ours, the Sherpa Twist, and you’ll just have to read about it in the Moscow Mule with a Sherpa Twist post!
It took a few iterations of the menu but I finally gathered a few favorites and decided on cilantro chicken lime skewers and a game day favorite, baked potato skins. These usually have cheese so I tired out a new dairy-free cheese (review here) and was quite pleased with it! You can find Galaxy Rice cheese and their other various produces at Whole Foods. We grilled the chicken skewers as opposed to baking them because I have a wonderful grill master that’s willing to brave the cold for me. But if you don’t have access to a grill or it’s too cold, you can bake the chicken in the oven (as a full breast) or grill up in a pan (slice chicken as directed in recipe).
Cilantro Lime Chicken Skewers & Baked Red Potato Skins (For the chicken)
2 1/2 limes,fresh juice
drizzle olive oil
4tbsp minced garlic
Fresh cracked salt and pepper to taste
2 chicken breasts
Fresh Cilantro
(for the potato skins)
Small red potatoes
Milk (Soy Milk for me, half and half if you don’t have allergies)
Fresh cracked salt and pepper to taste
1.5 slices of Apple wood smoked bacon per person
Cheese (I used rice for mine, and regular Tillamook cheddar for my master griller skins)
Garnish Options: Cilantro, chives, salsa, sour cream, salt & pepper to taste
Marinate/Night before
Combine lime juice, oil and garlic and fresh chopped cilantro in a large ziplock
Rinse chicken and slice into 1in thick strips, season to taste with salt and pepper
Add to bag and mix around all the juices and spices mix
Marinate chicken overnight, turning once or twice to mix up the juices and spices
Wash the potatoes and pat them dry for tomorrow skins and cook up the bacon for the skins
For the Meal
Remove chicken from bag and thread onto metal skewers .
Make a small batch of the marinade and brush onto skewers while they grill. Start grilling/heat up the grill judging by how long the potatoes take. Chicken should take about 10-15 minutes to grill so once the potatoes go in the oven, send the chicken to the grill.
Meanwhile, place potatoes in a zip lock and microwave until soft (depends on potato but I’d judge about 45 seconds per potato just to be sure that they don’t get mushy).
Lay potatoes out to cool down, then half and scoop out into a bowl. Splash with soy/milk and season to taste with salt and pepper mix together and crumble in the bacon. (optional add ins: Broccoli, cheese, grilled onions). Scoop the mixture back into the skins, careful to not
Pre-heat oven to 400 & send the chicken to the grill
Bake the potato skins for 8-11 minutes. Top with cheese to melt and bake 3-5 min more
Now, cheese may seem like a small matter to those of you who can eat it or have completely cut it out of your life. But to someone who made peace with saying goodbye YEARS ago, thinking that I would never again taste the sweet taste of a cheesy panini, nachos, grilled cheese, cheese pizza, sliced cheese with wine… okay I think you get the picture by now…it’s a gaping hole in my culinary consumption.
Well, that was pre “Galaxy”! I can’t tell you how excited I was to be able to eat some form of “cheese” again! We happened upon the Galaxy Food’s rice based shreds on a recent trip to Whole Foods a few weeks back when it was on sale. I love trying new things almost as much as I love a good sale, but still have the tarnished taste of some “alternative food” taste tests gone wrong so I was a bit apprehensive about venturing into the world of “cheese alternatives”.
But, looking at the nutrition info I was quite surprised! Take a look :
Galaxy Shreds: Mozzarella Flavor
Serving Size 1/3 c.
70 calories (35 from fat)
4g Fat (1 gram saturated, 0g Trans)
6g Protein
0 mg Cholesterol
370mg Sodium
3g Carbs
Look at that protein content in ONE serving! That’s the thing that I miss about cheese, it’s a quick and easy non-meat protein. I feel like an entirely new playground of culinary fun has opened up to me again! It also delivers 30% of your daily calcium, which is important for building strong bones and something that those of us that are dairy-free or vegan to keep an eye on since it’s usually found in dairy-based products.
The day after we bought it to try I literally woke up and the first words out of my mouth were… CHEESE!! There was a bee-line to the kitchen and I was eating it right out of the package! Now this is coming from the girl who doesn’t like eating first thing in the morning! (Which has inspired a “Breakfast” series I’m working on… stay tuned!) I looked like the little kid who got caught with one hand half in the cookie jar and the other already delivering a handful of cookies to my mouth!
The taste is actually quite good, the melting leaves a BIT to be desired on the cheddar, it didn’t melt very well on nachos but when I tried the mozzarella shreds on top of my spaghetti squash for lunch last week it melted PERFECTLY! It also melted wonderfully on the stuffed tomatoes from dinner last night! I’ll have to try melting the Cheddar a few more ways to see how it does. “oh darn”… more cheesy cooking!!
I have only tried the shreds so far, but they have a whole line of vegan, rice and soy cheese as well as cream cheese alternatives, Parmesan crumbles, and “cheese” slices. You can see the line up of their products here: Galaxy Foods.
