Poppamies Vegan Horseradish Mayonnaise

This was an interesting product. I’ll begin by saying that these were gifted, with no expectation of social sharing, but as I am a fan of this company’s products (and I always share my honest thoughts with you here), I want to review all the products!

Today I want to share with you my thoughts about the Poppamies vegan horseradish mayonnaise. It’s quite thick, as you can see. But not so thick as other mayonnaise products. I tasted a bit from the bottle. It tastes quite heavily of horseradish, so it’s good that its that type of food product that don’t need much.

I wasn’t so certain how to best try this product. It recommends trying with sushi on the front, but when I really thought about it I thought maybe this would be best tasted with écrevisse salad on a baguette. It was so good! I was surprised because the horseradish taste, when mixed with food, was not so heavy. It was quite light actually, and is actually that good that my husband has been eating it on chicken and salad.

I would recommend this product. Currently we are using on breads and salads. I would like to try it with some chips and maybe with sushi.

Poppamies products can currently be purchased from sellers located in Austria, Estonia, Finland, Ireland, Latvia, Lithuania, Netherlands, Russia, Spain, Sweden and the UK.

Surprisingly good!

Looking ideas. What food would you use this with?

-Mliae

Vegan Cabbage Casserole

Vegan Cabbage casserole – serves 5  

 

A simple way to create a warm dish for a family meal, Cabbage casserole is traditionally served including mince meat. This spin on the recipe uses Vegan Textured Vegetable Protein mince as a minced meat substitute which works beautifully!  

 

This dish is perfect for an evening meal on a chilly autumn day. 

 

What you need: 

  • 1 ½ dl Textured Vegetable Protein – Plain mince 
  • 2 dl Rice 
  • 2 veggie stock cubes 
  • 1 small-med sized green cabbage, cubed  (or ½ large green cabbage) 
  • 2l water (enough to cover chopped cabbage in boiling pot) 

What to do: 

  • Chop the half cabbage into bite-size pieces 
  • Boil for 30 minutes in a medium pot with 2L water with the 2 veggie cubes 
  • Preheat the oven to 200C or 400 F 
  • Take a separate large baking pan  
  • Fill bottom of baking pan with the 2 dl uncooked rice (only enough to cover the bottom of the baking pan) 
  • Sprinkle 1 ½ dl TVP pieces on top of the uncooked rice 
  • Once the cabbage has boiled for 30 minutes, ladle everything (cabbage AND the water it cooked in) into the casserole  pan. It looks really soup-y but the uncooked rice and vegetable protein will soak up the water and cook in it when it’s in the oven. 
  • Bake in the oven for 2 hours or until the top has begun browning. 
  • Best when served with currant jam. 

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Enjoy!

-Mliae

*Disclaimer: I was provided the textured vegetable protein in exchange for creating the recipe

Apolis Global

Plant Powered Protein Day 2: Lentils // Lentil Burger + Sweet Potato Chips Recipe — be well with mb

Hi there 🙂

I’m really happy to be able to share this post from from Be Well With MB.

I love veggie food and the great recipes that come along with it. So you can imagine my joy when I stumbled upon this beauty of a recipe for lentil burgers! Thank you to MB for allowing me to share this awesome recipe post. I hope my hubby is reading, because this looks like something he would love to try!

Enjoy!

-Mliae

Day two of our #PlantPoweredProtein series brings us to lentils. While lentils may sound pretty boring to talk about, they’re one of my favorite members of the legume family. Not only are they an excellent source of lean protein (around 18g of protein per 1 cup and less than 1g of fat), but they are […]

via Plant Powered Protein Day 2: Lentils // Lentil Burger + Sweet Potato Chips Recipe — be well with mb

Comfort Food – Vegan Cabbage Rolls

Hi there 🙂
I wanted to share this awesome vegan cabbage rolls recipe post from http://www.truenorthnomad.net I have been following this blog for a good amount of time and its a good one! Please check it out, you won’t be disappointed 🙂 Enjoy the Cabbage rolls!

vegan, cabbage rolls, recipe, healthy, diet, weight loss

After hovering around 20°C (68°F) for the past few weeks, winter has decided to return.  And with a vengeance, I might add.  I’m over the snow and sick of winter cooking.  Don’t get me wrong, I love the season and all of what it brings.  But after a taste of spring, and for the duration of which we experienced it, I would just like winter to take a flying leap!

So on this cold, chilly March day, I sat thinking about what could we eat that was healthy, hasn’t been repeated a million times in the past few months, and will warm me ol’ belly and my heart towards these snowy days.  Obviously, my mind drifted to all sorts of comfort foods.

Comfort foods are universal.  They are found in all cultures, in all countries.  They’re only differing factors are what ingredients make them “comforting”.  They are a warm embrace…

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Avocado-cilantro hummus

This is the first time I’ve seen a recipe for avocado-cilantro hummus….3 of my favorite things! So I HAD to share this post by http://www.vfoodjourney.com I hope you enjoy this as much as I did, and thanks to the author for allowing me to share this great post!

VfoodJourney

1 serving; 15 min preparation time.

Hummus is one of my favorite healthy foods. It’s creamy, full of flavor and so delicious. You can eat it for breakfast or lunch on a toast, or serve it on top of a bruschetta when you have guests. 

This is a nice variation of the traditional chickpeas hummus. The cilantro gives it a fresh and unusual taste. And the avocado makes it extra creamy.

If you do not like cilantro, replace it with fresh parsley. The taste will be slightly different, but it will be fresh and very yummy.


Ingredients

  • 300 g chickpeas, canned
  • 2 tbsp tahini
  • 3 tbsp almond milk
  • 1 avocado
  • 10 g fresh cilantro
  • 1 tbsp lime juice
  • 1 tbsp extra virgin olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 tsp white pepper


Preparation

Add chickpeas, tahini and almond milk…

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Product Review: Organic Baobab Powder by Pandavita

Hello all 🙂

I’ve been testing out a new Super Food Product and I really like it, so I wanted to share my thoughts! Those of you who have been with me for awhile, know that I have been on the search for superfoods, brainfood, and good nutrient mixes. So far, there have only been a few that I’ve found worthy of a good share.

The reason why I’ve been on the lookout for the best of the best however, has remained a mystery…until now. I have blood issues. A horrendous case of anemia – no, not the ‘I bruise easily’ kind of anemia, but the ‘we’re going to find you unconscious on the floor if you don’t fix this’ kind of anemia. So, not only is it fun trying new products, but it is imperative to my health that I find good products that actually work – and stick with them! This is one of those products. Seriously. I have to take a ton of iron supplements on the daily and taking Vitamin C with that iron, helps my body to absorb more of the iron that I need. So you can imagine how excited I was to discover this product.

Until recently, I had never even heard of Baobab fruit. So, I was a bit hesitant to try it. But when I tried it, it was really good – even just on its own, so that was a two-thumbs up moment. 🙂 Also, any kind of nutrient that is derived straight from the plant, is much preferable to nutrients created in a lab. I mean honestly, who says ‘I want non-natural chemicals to make my natural body healthier!’ – Ummm…nobody. So of course I was thrilled to see that this is a vegan, plant-based product.

About this product: Baobab fruit is a fruit that is grown in Africa. The Baobab powder used is 100% organic and unprocessed because the powder actually dries inside the fruit, so no processing is necessary. It contains tons of Vitamin C, Potassium, Fibre, Magnesium and Calcium. It’s very fruit-y, sweet, maybe a bit zingy so it’s great in all yogurts, smoothies, or on its own. I would personally, only suggest using this product on its own, or in cool or room temp foods; as from what I know about superfoods, mixing it with hot food – or heating it – will diminish it’s nutrient power. If you are taking other nutrients which need to be absorbed quickly into the body, or else will be wasted, taking Vitamin C will help your body absorb those nutrients faster. Trust me 😉

About Panda Vita: Panda Vita is a small company in the UK which currently focuses solely on Baobab powder. They believe that the investment into 100% organic product is well worth it because it is healthier for the consumer and the planet. Panda Vita donates 5% of all their profits to charity, to a Panda conservation center in Chengdou, China. (Ok, that’s awesome! ) The people that I have had the pleasure to be in contact with are extremely friendly and helpful. Fantastic customer service is always a huge bonus! Not to mention one of my favourite bits: Affordable World-wide shipping! Yeah, Baby, Yeah!

promo

The nice folks at Panda Vita have been cool enough to even offer a promo code for my readers: If you would like to order this product, please go to the Panda Vita site and when you are checking out, use the promo code: LEB15 for your 15% off 🙂 I will be using this code in the very near future too!

I have been using this product in a Almond Coconut milk Chia Pudding, which I think you might like and I will be sharing the recipe next week 🙂

Thanks for reading, and I hope I was able to help you on your search for great nutritional products!

-Mliae

*Disclaimer: I received a complimentary package of Organic Baobab Powder in exchange for my honest and unbiased review. I will be buying myself more 😉

Book Review: Five Seasons inThe Kitchen #FiveSeasonsinTheKitchen


I really really like this cookbook! The recipes are unique and awe inspiring, and set out in such a way to help the reader follow a Zen-inspired lifestyle.

The 5 seasons are set as Spring, Summer, Late Summer, Autumn and Winter. Each season has its foods (seasonal fruit and vegetable), the colors that normally accompany these foods & seasons (greens, reds, whites, etc) and coolest of all – the organs of the body which benefit most from this seasonal eating (Heart, lungs, kidneys, etc.) Fortunately for us, we can make almost any of these recipes year-round for a full body benefit and extremely tasty experience!

Some of the recipes I am dying to try:

  • Vegetable Stuffed Persimmon Fruit Leather with Asian Paste (Spring)
  • Rye and Spelt Flour Sicilian Pizza (Spring)
  • Persimmon Sorbet! (Spring)
  • Endive Boats Stuffed with Macadamia Feta (Summer)
  • Baked Vegetable Chips (I have been searching for this recipe!) (Summer)
  • Tri-Color Cashew Cheese Rolls (Late Summer)
  • Sweet Potato Gnocchi with Grilled Pepper Sauce (Late Summer)
  • Hearty Root Soup (Autumn)
  • Acai Sorbet (Autumn)
  • Moroccan Style Jerusalem Artichokes (Winter)
  • Pickled Vegetables – Korean Kimchi (Winter)

In the beginning of the book, there is a nice explanation of Zen and the Zen diet. Following the recipes, there is a great section about mindful eating, which I think is extremely important – especially if one is using foods as a means of healing.

One of the additions I enjoyed, is the ‘Good to know’ sections. Filled with tidbits about ingredients, prep and nutritional value. It really is good to know that certain food items are very filling, and therefore I can make smaller portions!

If you are interested in cooking for health, following the natural cycle of food and body or just love to cook – I highly recommend this cookbook and it can be found here.

I can tell you that we will be keeping this e-book handy for our kitchen adventures, and I hope you will too!

– Mliae

*Disclaimer: I received a complimentary copy of this book in exchange for my honest and unbiased review. I like it…a lot 🙂

Luffa gourd growing

I had to share this post. I love luffa, and given that I can’t hop into the ocean to find myself fresh sponges, THIS would be an AWESOME alternative! Anybody know where I can find these seeds?
Thanks to http://www.littlellewellynhomestead.wordpress.com for the fun post!

llewellynhomestead

I know, I have been posting way too many pictures of the luffas that I have been growing this year! But, despite being told they wouldn’t grow here, I have had a great crop! (For reference I live in a zone 6)

Quick background on this kinda cash crop: in World War 2, luffas were used for surgical operations, filters for the Navy’s steam and Diesel engines and for the Army’s helmet linings. They have also been used for pot holders, doormats, sandles and even mattress stuffing!

So, I ordered some seeds online in the winter and started them inside in April. But early Spring I had some nice seedlings that were waiting for the ground to warm up!

image Luffa seedlings!

I waited until the very end of May and planted them along the fence line. They vine very far! I think they would love a big trellis, but the…

View original post 349 more words

Vegan egg salad

I’ve been craving egg salad so badly for like a week now. So, I decided to figure out how to make vegan egg salad with tofu and egg-free mayo instead of egg and traditional mayo. After a relentless google search for something that was simple enough for yours truly to manage, I just kind of said ‘ok, I get the point’ and went by my own taste buds. This is what I came up. The first bite didn’t exactly taste like egg salad, but after that initial spoonful, it was actually surprisingly good! I scarfed down the entire batch in one day. On toasted rye, in wraps, and on a bed of fresh spinach.

image

(another beautiful fuzzy photo)

WHAT YOU NEED:

  • 1 package of firm or extra firm tofu
  • 1 onion, chopped
  • egg-free mayo (also, you can do your research. Surprisingly, some store brands can be found that are actually vegan also…they just don’t advertise it. Shocker, I know!)
  • ½ tsp celery seed (or celery salt sprinkled to taste)
  • ground pepper
  • pickles or pickle relish or fresh cucumber or chopped celery (if you like a bit of extra crush)
  • tbsp of mustard

WHAT YOU DO:

  • open your tofu and squeeze all the water out. Crumble into a large mixing bowl.
  • mix in your mustard, celery seed, chopped onion, and pickles (or relish or cucumber if you want) -> mix well
  • I added 3 heaping tablespoons of egg-free mayo (add to taste)
  • mix well
  • pepper to taste
  • SERVE and ENJOY!