Hello joyful vegans! (and curious omnivores, vegetarians, flexitarians, etc.)
I got an exciting delivery a few days ago! Three Naturally Nutty Nut Butters! I’ve been super excited to try these ever since Shelby at La Belle Vegan has raved about their Vanilla Almond Butter, so I finally ordered their 3 jar sampler pack:
Gosh, I’m so glad I did! First of all, I really appreciate that each flavor contains flax and hemp seeds–it’s a great way to sneak in some healthy omega-3 fats and extra fiber into whatever nut buttery meal or snack you have! I thought the Cinnamon Cherry would be my favorite, but the cinnamon and cherry flavors aren’t quite as pronounced as I would have liked! Still it’s delicious, and I like how it only has 6g of sugar/serving. It reminds me of a less sweet version of PB & Co’s Cinnamon Raisin Swirl, though if I have to be honest, not quite as delicious. The Mocha Peanut Butter is good, but similarly not sweet at all, and the coffee flavor is VERY strong–it’s almost like fine coffee grinds mixed into peanut butter–so it’s not the best on its own, but I think it’d be delicious stirred into something, or spread on toast, waffles, muffins, or bagels. And yeah, the Vanilla Almond Butter is the star. Just the right amount of sweetness and kinda tastes like cake batter!
Overall, I really like these nut butters, but they’re just not quite as addictive as PB & Co’s Mighty Maple, Dark Chocolate Dreams, and Cinnamon Raisin Swirl. However, the fact that they have a lot less sugar is worth it if you’re in the mood for something slightly less decadent.
A couple days ago, I made the Moroccan Tagine with Spring Vegetables from Vegan with a Vengeance. What attracted me to this dish–and the reason I loved it–was that it contained so many flipping vegetables! (Isa does say in the intro that it’s a “veritable powerhouse of nutrition”) Seriously, onions, carrots, zucchini, grape tomatoes, green beans, and spinach, and herbs like cilantro and mint! Plus, who doesn’t love lentils. And raisins. Okay, I’ll stop.
Served over fluffy quinoa with a lemon wedge for squeezin’ of course.
Finally, Apple Rosemary Oat Bars from the May/June issue of the Vegetarian Times! I love exotic ingredient combinations, so I knew I’d be making these from the moment I saw them. They lived up to their name, and I loved the kick they received from the lemon zest and juice.
My only complaint was that there is NOT enough oat mixture to form two layers in an 8 1/2 X 11 pan, as the recipe claims. I used a smaller pan, and it was still a reach. Also, I added an extra half of apple grated because I thought the filling was too sweet. So do that, or just cut down on the agave! But seriously, a big winner!
Till next time…