Before reading Chef Crawley’s book, my experience with making raw treats had been limited to homemade nut-based “cheesecakes,” banana ice cream, and pre-workout energy bars.  Though very few things beat raw cheesecake in terms of pure melt-in-your-mouth deliciousness, I had been making mostly traditional, baked desserts because that seemed to be in higher demand amongst the friends and family who ended up enjoying them.

Practially Raw Desserts, however, is filled with such a wide range of decadent treats that I am certain there is something in there for everyone, even the picky eaters.  Yes, Crawley includes the more familiar raw banana soft serve and nut-based cakes in there, but present are also highly original recipes like Lemon Poppyseed Truffles, Salted Tahini Caramels, Marzipan Buckeye Bars, and Austrian Sacher Torte (pictured below).

The best part, in my opinion?  A whole section on my favorite type of dessert: puddings and mousses!  Amazingly, even the desserts that on the outside appear most like their traditional and baked counterparts (like the Torte) are free of the contents you typically see in cookies, pies, candies, and cakes.  Instead, Crawley brings them to life with ingredients like unsweetened applesauce, dates, rolled oats, and coconut flour—a staple of Practically Raw Desserts.

Now, many readers might be wondering if this is all too good to be true.  As much as healthier desserts sound appealing for those with a sweet tooth, are they too complicated to create?  Will I need a dehydrator, obscure ingredients, or elaborate advanced preparation?  Once again, I have to applaud Chef Crawley because the majority of her desserts are actually quite novice-friendly, yet unique enough to appeal to more advanced kitchen whizzes as well.  Some desserts do indeed need advanced prep (such as soaking nuts), and can be made simpler with the use of certain kitchen tools (like a food processor to slice up carrots for her Enlightened Carrot Cake, for instance), but the notably quick recipes are all labeled, and Crawley offers both dehydrating AND baking directions for her crunchier treats.  In her “Back to Basics” section, Crawley also walks readers through how to easily make batches of what she calls “staple recipes” that appear often in the book, such as nut milks and butters.  To put it simply: you don’t need to live near a fully-stocked natural food store or own raw foodie-approved kitchen items to make your own raw or practically raw desserts!

The easy-to-follow and informative layout of the book is also well appreciated, with ingredients neatly listed in a rose-colored box, and Crawley’s occasional “Chef’s Tips” in little green boxes throughout the book.  These tips include her favorite ingredient swaps for certain recipes, an alternate way to shape bite-sized snacks, and disclaimers regarding taste preferences (and ways to customize your dessert to best satisfy your palate!).

I’ve already had the pleasure of making a few items from this book, and though some items pleased more than others, I’ve been very impressed with how yummy and texture-rich everything is!  It satisfies like real food should.  Practically Raw Desserts is a treat in itself, and a book I would highly recommend to all Chic Vegans, parents, baking enthusiasts, people who are brand new to raw food, and really anyone looking for fresher, healthier dessert inspiration!  Here’s a super easy one to get you started:

Cocoa Crunch Clusters

With just three ingredients plus a pinch of salt, these crunchy, nut-free snacks can be put together in a jiffy. The key is to use a 3:2:1 ratio of raisins:coconut:cacao nibs. Dried cherries, golden raisins, or 1 1/4 cups pitted dates can be substituted for raisins.

Ingredients:

1 1/2 cups raisins
1 cup unsweetened shredded or flaked coconut
1/2 cup cacao nibs
Big pinch of sea salt

Directions:

1. Combine all ingredients in a food processor and pulse until the mixture is sticky and well-combined. Roll into balls of any size and refrigerate until firm.
2. Store in an airtight container at room temperature for up to a week, in the refrigerator for up to 3 weeks, or in the freezer for up to 3 months. If frozen, bring them to room temperature before serving.

Yield: about 20 small or 12 large clusters

From Practically Raw Desserts by Amber Shea Crawley. ©2013 Amber Shea Crawley. Used by permission from Vegan Heritage Press. Author photo by Stephen Melvin.

The post Rawk and Roll – a review of Practically Raw Desserts appeared first on Chic Vegan.

Those who have heard of or seen Chloe speak already know she has the charm and enthusiasm to match that big glowing smile, as well as the kitchen saavy and creativity to win all three rounds and the grand prize on Cupcake Wars back in 2010, making her the first vegan chef to ever win a Food Network Challenge. She won over many viewers and food lovers alike with this and subsequent TV appearances, sharing her genuine passion for making accessible, animal product-free versions of comfort foods without ever compromising texture or taste.  Indeed, her debut cookbook, Chloe’s Kitchen: 125 Easy, Delicious Recipes for Making the Food You Love the Vegan Way, earned VegNews’ 2012 Cookbook of the Year Award.

Her latest book, Chloe’s Vegan Desserts, continues to reinforce why this young Californian chef has found so much success. Not only is the book filled with gorgeous photographs of moist, decadent desserts, it includes everything from classic birthday cupcakes to mud pies, cobblers, mojito cookies, chocolate babka, and everything in between (more than 100 recipes total)—all “veganized.” There is also a section dedicated to baking basics, including recipes for coconut whipped cream, pie crust, pastry crème, and more.

The recipes are all, frankly, quite ridiculously easy to follow, making this cookbook awesome for beginners and efficient veteran bakers alike. Besides the fact that one is spared from the messiness of baking with eggs and dealing with dairy and other potential allergens, Chloe’s desserts do not contain many of the vegan baking substitutes—applesauce, egg replacer powder, tofu, etc.—that many people assume are necessary for creating vegan desserts that rival their non-vegan counterparts. To accommodate readers who are gluten intolerant or want to cut back on wheat products, Chloe also includes special ingredient notes on how to substitute wheat flours for gluten-free flours and xanthan gum in her creations.

I’ve been fortunate enough to try out many of the recipes in the cookbook already, and they are a hit. Every single person has raved about the cupcakes, muffins, cookies, cobblers, and cakes that I’ve created thanks to Chloe! That’s a pretty impressive feat, seeing as my taste-testers hail from different nationalities and included quite a few picky non-vegans. Based on my experience with the book’s directions, the baking times listed can vary quite a bit, so set the timer for less than what is called for and check on your recipe every few minutes thereafter until you find the best configuration for your oven.

I also noticed that her recipes are easy to tweak if one is short on ingredients (type or portion), and when ready, are still promptly devoured by anyone within smelling range. So if you only have olive oil instead of canola, or decide to substitute whole-wheat pastry flour for unbleached all-purpose flour, things will more than likely be deliciously a-okay!

It is important to note that Chloe’s Vegan Desserts is NOT a health book. Chloe does incorporate a few predominately fruit-based desserts, as well as some treats containing natural sweeteners like dates and agave. But for the most part, those looking to cut back on sugar and oil will not necessarily find their match here; these desserts are meant to, after all, taste indistinguishable if not better than classic cream and butter-laden pies, cupcakes, and donuts (it’s still a wonder to me how Chloe stays so slim despite spending her days concocting these!). However, the sheer fact that Chloe keeps her ingredient lists short and free of any animal products automatically does make it a more healthful option than choosing the aforementioned cream and butter-reliant desserts, and trust me—you will not miss those ingredients one bit! But don’t take my word for it…try one of Chloe’s recipes for yourself! Below, with permission from her publisher, is her breakfast and dessert-friendly Tiramisu Pancakes (which also happens to be Chloe’s favorite recipe from the book).

Chloe’s Tiramisu Pancakes

Serves 2 to 3

Ingredients:
1 cup all-purpose flour
1 Tbs baking powder
1 Tbs instant espresso powder
½ tsp salt
¾ cup water
¼ cup maple syrup
1 Tbs dark rum
1 cup semisweet chocolate chips (dairy-free)
Canola oil, for greasing
Powdered sugar, for serving
Coconut whipped cream, optional

Directions:
1. In a large bowl, whisk together the flour, baking powder, espresso powder, and salt.
2. In a separate small bowl, whisk together the water, maple syrup, and rum.
3. Add the liquid to the flour mixture and whisk until just combined. Do not overmix; the batter should have some lumps in it.
4. Gently fold in the chocolate chips.
5. Lightly oil a large nonstick skillet or griddle and heat over medium-high heat.
6. Pour ¼ cup batter onto the skillet. When bubbles appear in the center of the pancake, flip it.
7. Let cook on the other side until lightly browned and cooked through, about 1 minute more.
8. Repeat with the remaining batter, adding more oil to the skillet as needed. If the batter becomes too thick, add a little more water, 1 tablespoonful at a time.
9. To serve, dust the pancakes with powdered sugar and top with a dollop of coconut whipped cream if desired.

Copyright © 2013 by Chloe Coscarelli from CHLOE’S VEGAN DESSERTS published by Atria Books, a Division of Simon & Schuster, Inc.

To purchase the book and see a list of Chloe’s other publications (as well as other great recipes), please check out her website.

Connect with Chloe via Twitter and Facebook.

The post There’s Something About Chloe: Review of Chloe’s Vegan Desserts appeared first on Chic Vegan.

What’s the idea behind this new menu item?  Steve Ells, Chipotle founder, chairman and co-CEO, states that

“[Sofritas were] really conceived with vegetarians and vegans in mind, but it’s so delicious that we believe it will have a broad appeal on taste alone.” 

Chipotle already offers vegetarian and vegan-friendly options with their fajita vegetables, black beans, four types of salsa, and top-notch guacamole, but this would be the first “meaty,” protein-packed filling that is not animal-derived.

To find out first-hand how this appealing new product tastes, I recently made a trip to the Palo Alto Chipotle location—one of the seven restaurants currently offering Sofritas—with a non-vegan friend in tow.  We decided to try the Sofritas in both a salad and traditional burrito format.

My first impression was that WOW, the Sofritas sure pack a kick!  Spicy food lovers will appreciate the layers of chili and seasoning, which come through a bit more in the salad than burrito format.  Both the spices and the chewy, dynamic texture of the Sofritas pair especially well with Chipotle’s rice and their divine guacamole (which I love, if you can’t tell!).  Despite this, I must admit that the Sofritas did not totally hit a home run for my friend and I.  We enjoyed its texture and spices, no doubt, but the flavors didn’t seem to be totally or evenly absorbed into the tofu.  The result was a very strong initial chili taste, which then made way to a less flavorful, markedly salty base that kept me grabbing for my water.  In addition, despite having the potential to act as an alternative/compliment to Chipotle’s “carne” offerings, the Sofritas are very finely shredded and therefore seem to act more like a topping or condiment, rather than the main event.  This actually worked out quite nicely in my salad, but made the Sofritas harder to detect and appreciate in the burrito.

Chipotle is very good about providing ingredients and nutritional facts about their products to customers, and in terms of nutrition, the Sofritas stack up pretty well!  A 4oz serving of Sofritas is less caloric than Chipotle’s equivalent meat offerings (145 vs. 170-190 calories), has significantly less saturated fat (1.5g vs. 6.5-8g), is free of cholesterol, and happens to be protein and fiber rich (10g and 3g, respectively).  Each serving is, however, quite high in sodium (850mg), which explains why they made me so thirsty!  As for the price, getting a Sofritas-filled meal costs the same amount as the cheapest entrees on the menu (Veggie and Chicken), so that’s a definite win.

Bottom Line?  I find it admirable and exciting that a chain as popular as Chipotle is continuously and actively striving to appeal to a wider range of customers.  Filling, fun, and distinct animal-free items like the Sofritas are definitely a welcome addition, and one that will hopefully encourage people to introduce more vegan items into their repertoire.  For me, personally, Sofritas aren’t necessarily going to replace my typical order of Fajita Veggies, beans, and guacamole, but I can definitely see it being a hit for a lot of people, vegan and non-vegan.  It’s also nice to know that if I’m ever craving yummy and convenient Mexican food bursting with chili flavor, my closest Chipotle will have a hot, fresh plate of it waiting for me!

If you happen to be or live in the Bay Area and would like to try Sofritas for yourself, the following locations are currently offering it:

• 525 Market in San Francisco
• 121 Fourth St. in San Francisco
• 126 New Montgomery in San Francisco
• 2019 Chess Drive in San Mateo
• 251 East 3rd Ave. in San Mateo
• 180 El Camino Real in Palo Alto (Stanford Mall)
• 135 El Camino Real in Millbrae

If you’d like to encourage Chipotle to keep the Sofritas and/or bring Sofritas to your area, please contact them and let your voice (and growling stomachs) be heard!

Direct message
Twitter
Facebook

The post Chipotle’s New “Sofritas” Look to Win Hearts (and Taste Buds) in SF Bay Area appeared first on Chic Vegan.

In comes the Vegg, “The World’s First Vegan Egg Yolk,” a product that is helping satisfy egg lovers’ cravings everywhere without the cholesterol or cruelty often associated with consuming chickens’ eggs.  Introduced to the market in early 2012, the Vegg proclaims the following mission statement on its Facebook page:

“To help put an end to the suffering of male and female chicks in industrialized egg production factory farms through competing with the industry by way of offering to the public a cruelty-free, ecologically sustainable zero cholesterol, gluten-free alternative to eggs.”

The company goes a step further by also donating 10% of all profits from Vegg sales to Compassion Over Killing, a non-profit organization that works to protect animals.  Sounds lovely in theory, but what does this vegan egg yolk actually taste like?  And what sorts of weird things and preservatives must one mix together to form something with a convincing yolk consistency?

To address the latter question, the Vegg’s ingredients list is actually quite short, and not at all full of strange, questionable things; it consists of fortified nutritional yeast (an all-natural and tasty deactivated yeast often used as a health supplement or delicious cheese substitute), sodium alginate, black salt (which gives it that sulfuric, “eggy” smell), and beta carotene.  The only preparation involved with the Vegg, which comes in a powder form, is to add water and mix using a small food processor or blender.  This step is vital, as it gives the mixture an instantly thick, yolky texture, which is sadly not achievable if mixed by hand.

As for the taste?  Not only has it gotten enthusiastic approval from all the people whom I’ve shared it with, but it has turned me—someone who never really ate or was particularly fond of egg products—into a Vegg lover.  Not just that, but a bonified, Licks-the-Stick-Blender-After-Blending-a-Batch-of-Vegg-Yolk lover.  Needless to say, I highly recommend it!  Below is a recipe for basic Vegg French Toast, like the one pictured above.  The Vegg is available at select retailers in the U.S., Canada, Europe, Australia, and online.  For meal ideas like the ones featured in this post (and many more!), visit the Vegg’s special recipe page and let your creativity take over from there!

Vegg Savory French Toast For Two
(inspired by a recipe originally featured on The Vegetarian Recipe Club)

Ingredients:
2 tsp Vegg flakes/powder
1/2 cup water
1/3 cup of unsweetened almond milk (or other milk alternative)
4-6 slices of bread
1-2 Tbs olive, grapeseed, or coconut oil (optional if using a non-stick pan–works both with and without, in my experience!)
salt*, pepper, and other seasonings to taste**

*I found that the flavors of the Vegg were strong enough, and additional salt was not necessary
**You may omit seasonings, or add cinnamon and other spices, to create French toast compatible with sweet toppings

Method:
1. Blend or process the Vegg flakes/powder together until smooth.  Stir in milk and seasonings, and pour into a shallow bowl or baking dish (big enough to fit the bread slices)
2. Place the bread in dish and turn the slices over until covered and soaked with Vegg mixture.
3. Heat oil (if using) in pan for several seconds, and drop bread into pan.  Lightly fry each piece of bread for several minutes, turning and pressing down with a spatula as needed until  both sides are golden and Vegg starts to appear crispy.
4. Serve with your favorite toppings and breakfast sides!

The post The Vegg: A Review and Recipe appeared first on Chic Vegan.

“Veganic” products—a term that I had never heard of until a few weeks ago—are rooted in these principles of eliminating animal products in favor of more natural, less harmful options. Simply put, veganic products are organic crops grown without the use of any animal by-products, such as animal-derived fertilizers. By using plant-based fertilizers from organic sources, veganic products are not exposed to antibiotics and chemicals (often given to the animals that animal-based fertilizers are derived from) and are a safe, ethical, and “true to Mother Nature” option for both vegan and non-vegan shoppers.

The post Product Review — One Degree Organic Foods Veganic Bread appeared first on Chic Vegan.

If the thought of seeking out any new friend is nerve-racking in and of itself, especially if you happen to be the new kid on the block, how might you ever go about figuring out where those cool kids hang out?  Not to fear!  First, take a deep breath.  Then, read the post below for eight ways to get involved in your home base, broaden your network, and meet plant-based buds, whether or not you’re new to town.

1.    Find out if your town or nearby cities have a vegetarian/vegan club or society, and sign up for its newsletter

Some veggie clubs are quite formal, with frequent meetings and planned events, and others less so.  Still, almost all of these clubs and societies host or post events of interest to vegans, so getting on the mailing list is a good way to get tuned in to your area’s vegetarian and vegan community.  I’ve found out about many neat talks, dinners, and festivals this way!  You can also drop by meetings and introduce yourself, offer to volunteer at an upcoming event, or even apply to be an officer.  Vegan friends, here you come!

2.    Search Meetup.com for meet-ups (vegan and non-vegan!)

I’ve found that Meetup.com is a great way to find groups and clubs in your area, and by selecting from a list of interests, you can get notified about related groups as they are created.  There are groups for people who love to run, knit, hike, play board games, code, read…and yes, live a vegan lifestyle!  Focus on those that sound genuinely interesting to you and whose events you can actually see yourself going to, as these groups are more likely to have members that you will click with.  Many groups make their events public so that outsiders can get a better sense of what they’re about.  If you are specifically trying to find vegan-ish groups, search for broader phrases and words such as “healthy eating,” “ethical,” “veg*an,” “plant strong,” etc. to expand your results.  And don’t forget that vegan groups aren’t the only places to let your veggie colors fly.  For example, you could nominate The China Study for your non-fiction book club’s next selection, or offer to host a vegan cooking class for your Foodies meet-up group…your new peers might really enjoy it!

3.    Start your own group

If you have a great idea for a group and are dedicated enough to see it through, go for it!  You can start from scratch, or look into creating a local chapter of an existing group or organization.  One of my good friends in Boston was frustrated that many of her peers were oblivious to veganism’s ties to other social causes, and created an online group called “Peaceful Choices” to, amongst other things, “encourage the spread of knowledge and connections between speciesism and prejudice, unfair treatment, and torture of human beings.”  Little did she realize that quite a few people in the area—vegan and non-vegan alike—related to her message and wanted to get involved.  It can be very empowering to bring a passion to fruition in a group or blog format, and chances are that your interests will resonate with others.  This could very well pave the way for new friendships and lasting partnerships.

4.    Make an effort to get to know your coworkers (and look for jobs that resonate with your values and ideals)

Many of us work one or more jobs in order to make a living, and therefore see the same people on a very frequent basis.  So why not befriend them?  Some people never show their true personalities at work, but sometimes it’s simply because no one has ever made the effort to be more than “just” coworkers.  If you’re already employed, make an effort to participate in social events that your employer hosts (or industry networking events, if you’re self-employed) to get to know your peers better.  You can also find creative ways to start conversations and bond with coworkers, such as keeping your favorite books at your desk or bringing in treats to share at work.  If you’re on the job hunt, a good indicator of whether or not you’ll get along with your coworkers lies with a company’s philosophy, culture, and core values.  If these are in line with your own values, chances are that their employees will share similar ones as well.  The result?  Fulfillment with the work you do and cool people to do it with; a win-win!

5.    Volunteer for an organization that you care about

Environmental, animal rights, humane, and vegan organizations are always looking for volunteers to staff events, raise awareness, and help their programs run smoothly.  Oftentimes, you can work remotely.  If you are able to volunteer your time, it can be a rewarding way to make a difference while connection with people who share similar viewpoints and passions.  Here is just a short list of some groups worth checking out: Compassion Over Killing, Action for Animals, A Well-Fed World, In Defense of Animals, Food Empowerment Project, Factory Farming Awareness Coalition, Vegan Outreach, Vegetarian Resource Group, Peta, the Humane Society, and Farm Sanctuary.  There are also many ways to get involved more locally.  Some ideas include volunteering to teach kid-friendly healthy eating lessons at local schools, participating in the Worldwide Vegan Bake Sale, and helping out at a beach clean up.  Local animal shelters are also often in need of volunteers, and the best spot to make lots of new, furry friends.

6.    Meet and be nice to your neighbors

This one is simple: make an effort to smile and say hello to neighbors on your street, in your apartment building’s elevator, in your dorm’s common room, etc.  Be considerate of volume when listening to music or having guests over.  If your neighbor needs help, a cat-sitter, or to borrow baking soda, offer assistance when possible.  If you’re the event planner type, host a block party or neighborhood potluck.  Many friendships start as cordial neighborly kindness.  (If you live in a very rural area, the main difference is that your definition of “neighbor” is slightly expanded!)

7.    Visit local businesses

There’s nothing wrong with being a homebody, but it’s much harder to meet people if you’re constantly cooped up!  Get to know the local hot spots by walking, biking, running, taking public transportation, or (if you must) driving around the neighborhood.  Try some new grocery stores or farmer’s markets, if they are available to you.  Pop into some bookstores (see if they have any good author talks coming up), coffee shops (if you don’t drink coffee/tea, you can always check out the artwork on the walls!), and gyms (see if they offer a free pass for first-timers).  Get a feel for who hangs out where, and even say hello if you’re feeling bold.  I was amazed at how many people I got to know well just from taking group fitness classes at my old gym and shopping at the small produce supplier down the street.

 8.    Expand your digital network

There are a ton of social networking sites and forums that cater to the plant-based!  They are a fun alternative to aimlessly refreshing your Facebook news feed, and a cool way to potentially meet vegans from all over the world.  Sometimes, a supportive online community can be the best platform for receiving valuable advice, gaining inspiration, and discussing issues in depth.  Some free veg communities that come to mind include Volentia, VeggieBoards, Vegan Bodybuilding, 30 Bananas a Day, and Vegppl, but there are many more out there!

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The bottom line is that with a little effort, it’s easy to meet new people and get more involved with the vegan community.   You might have to go a little out of your comfort zone, but don’t forget that many people are in the same shoes and want to get to know you.  Whether you have lived somewhere for a while or have just relocated to a new area, being open, genuine, and a little proactive can result in unexpected and meaningful friendships (and meeting both vegan and non-vegan friends who will gladly share your kale slaw).

The post “Want to Share This Kale Slaw With Me?” – Eight Ways to Make New [Vegan] Friends appeared first on Chic Vegan.

Glancing over the ingredient lists of the burritos on their website, I was pleasantly surprised to see foods like chia seeds, anasazi beans, coconut milk, and bok choy—not at all run-of-the-mill “filler” ingredients!  On top of that, I actually recognized all of the ingredients listed; no funny chemical names, additives, or hydrogenated whatevers.  This had potential…delicious potential.

Furthermore, the opportunity to try Sweet Earth Natural Foods couldn’t have come at a better time.  I was going to be traveling to a new city for several days to compete in a national-level triathlon race, and was anxious about having limited options for convenient, nutritious, race-worthy vegan food.  On top of this, I was in the process of packing up for a cross-country move, so my usually well-stocked kitchen was running low on creative ingredients in my efforts to cut back on food purchases before the move.

By the time my box of Sweet Earth Natural Foods goodies arrived, I was really excited to give the products a try.  I received four of their signature, 100% vegan burritos: the Big Sur Breakfast, the Curry Tiger, the Kyoto, and the Anasazi.  Sweet Earth also sent over three boxes of their seitan* varieties: Traditional slices, Chipotle Style strips, and Curry Recipe Satay.

* For those of you who have never tried seitan, I highly endorse it!  It is a mainstream product in Asia and the Middle East, but is gaining popularity in the U.S. as a versatile, tender, and more sustainable alternative to meat that is enjoyed by many omnivores and vegans alike.   Did I mention that it contains about 20 grams of protein in just a 3oz serving?  One important fact to keep in mind is that it is comprised of mostly wheat gluten, earning it the nickname “wheat meat,” and therefore not recommended for those sensitive to gluten (I personally try to limit gluten in my diet, but love having seitan once in a while!).

The Burritos

The burritos are typically frozen and have a one-year shelf life in the freezer, but since they had thawed by the time I received them, I decided to keep them in the fridge, where they have a shorter shelf life of seven days (four burritos in seven days? Challenge accepted).  They can be heated in either the microwave or oven, and even though I usually avoid the microwave, I tried both methods for comparison.  Note:  If you’re storing these in the fridge as opposed to the freezer, you don’t need to heat it quite as long as the recommended times listed on the packaging.

Big Sur Breakfast (microwave prep):  VegNews voted this burrito one of the Best in Show at the 2012 Natural Products Expo West, and I can see why!  Though the first few bites were a bit dry, the great breakfast flavors totally hit the spot.  The potato and spices stood out the most, followed by the soft texture of the tofu and little bites of smoked seitan.  A classic, and my favorite of the bunch!

Anasazi (microwave prep):  Loved the butternut squash!  The chipotle and chili flavor were definitely distinct.  I topped it off with some slices of avocado and it was a great complement.

Kyoto (oven prep):  A unique blend of Japanese ingredients.  The adzuki beans and edamame were a nice twist on traditional bean burritos, and the ginger gave it a little extra kick.  I also liked that the tortilla for this oven-baked burrito was slightly crunchier than its microwaved counterparts.

Curry Tiger (oven prep):  Some nice yet subtle Southeast Asian-inspired flavors, including turmeric, cinnamon, and cardamom.  Definitely not what you would expect from a burrito, but this was my boyfriend’s favorite!

Bottom line

These were all really tasty in their own ways, and surprisingly filling.  The unique flavors, wholesome ingredients, and high protein content did not disappoint;

I would definitely get them again for traveling or to keep around as quick meals  

The wraps were the only things that I didn’t totally love, but they didn’t detract much from the overall experience.  It would be pretty neat to see Sweet Earth offer a gluten-free burrito someday, perhaps the Kyoto without seitan, and with tamari and a rice-based wrap in place of the soy sauce and wheat!

Oh yeah, and that triathlon I mentioned earlier?  I had some of the burritos in the days leading up to the race, and both my taste buds and tummy were happy.  None of the dreaded stomachaches-from-eating-something-new-too-close-to-race-day, and I even set a personal best, so yay Sweet Earth burritos!

The Seitan

I had a lot of fun cooking with the seitan, and created several stir-fry dishes with them.  I grew up eating a range of seitan dishes, but the curry and chipotle varieties were definitely different from any I’d ever had.  The packages stay fresh in the fridge for up to 90 days.

Bottom line

I actually really enjoy making my own seitan and coming up with my own flavors, so might not personally purchase these on a frequent basis.  However, I like that Sweet Earth Natural Foods carries their seitan products in unique flavors and several cuts/textures for extra variety, and the convenience factor cannot be understated.  They also provide some simple recipes for inspiration on their website.

Besides burritos and seitan, Sweet Earth Natural Foods also carries veggie burgers, sesame energy bars, vegan pies, and exotic soups, all with a California-inspired flare.  At the moment, their products are limited to a variety of stores located mostly on the West Coast, which, lucky for me, is actually where the cross-country move mentioned earlier in this post is taking me.  If those products are anything like the ones I’ve already tried, I am surely going to be hitting up my nearest Whole Foods to grab a few of them.   Especially the pies…who can resist a good vegan pie as Fall approaches?

When it comes to prepared foods, Sweet Earth Natural Foods won over my skeptical heart with its wholesomeness and execution, and stays true to the slogan “Keep it fresh, keep it real, and don’t be afraid to spice things up.”

The post Product Review – Sweet Earth Natural Foods appeared first on Chic Vegan.