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Whole Soy is back!

 

The re-emergence of Whole Soy is hands down the greatest vegan triumph of 2014.  Yes, the year is less than half over and Earth Balance cheddar crackers blah blah blah, but YOU GUYS.  The Great Vegan Yogurt Drought is over.

If you aren’t a yogurt person you probably don’t get what the big deal is or maybe you didn’t even notice the drought.  In early 2013, we suffered several losses.

1.  Silk changed their yogurt formula from one that was pretty comparable to whole Soy, to two flavors of almond yogurt and two flavors of over-sweet, disgusting soy called ‘fruity and creamy’.  And then they ditched the almond yogurt, which I did like.

2.  Amande almond yogurt went out of production, and their attempt to start back up in another facility was put to a stop due to allergen concerns by the production plant, and not a peep has been heard from them since that announcement.

3.  Whole Soy ran into production issues at the same time that Amande did.

So we were left with So Delicious and their coconut and almond yogurts, which can be kind of pricey depending on where you get them.  I’d also seen Almond Dream in health food stores far away from my house.  Here, I can get Silk and three flavors of So Delicious coconut.  Both are a fair price and the So Delicious tastes okay, but not good enough that I want to eat it every day like I used to.  I would occasionally check the Whole Soy facebook page for updates, or sing Taylor Dane to myself while wistfully staring into my fridge.

When Whole Soy started reappearing last month, a lot of people reported getting some very chalky cups of certain flavors, mostly lime and lemon.  So I was a little wary, until I actually found them in a health food store.  I squeaked and swept the shelves into my basket – I bought something like sixteen cups.  And every time I go near a health food store I buy at least ten to last me until my next run.  So i’ve eaten a few dozen cups in the last month and i’m happy to say that I have yet to get a bad tasting/chalky cup.  I did get one cup of lime that was crazy thick, but it still tasted okay.  And some seem to naturally be more watery, like the strawberry.  I’ve tried all of the flavors except lemon, plain, and raspberry.  Maybe it’s luck, maybe they sorted out their issues by the time the yogurt made it to the midwest, either way it’s worth it to take a chance.

Or, if you cannot find Whole Soy at all where you live, apparently O’Soy (Stonyfield Farms’ soy yogurt) is now certified vegan!  Before, they were growing it on dairy cultures which is not vegan, and gross and weird.  And oddly, I can’t find it here either!  I remember O’Soy being incredibly sweet, so if I had the option I would still pick Whole Soy.  But it’s great to even have OPTIONS again.

 

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P.S.  I know I haven’t blogged in almost six months.  For the past 3-4 of those months I debated making a very personal post about how I was incredibly depressed for a lot of 2012-early 2013 (and why, and why i’m a lot better now) but I wasn’t sure if I should, so I kept putting off posting anything and then finally I said to myself, “Self, you are ridiculous. You can handle a blog post about yogurt.”  If you actually do enjoy the words that I make with my keyboard, I recommend following me on twitter (as opposed to following someone else, right?) because it’s the only thing I can handle keeping up-to-date.

posted: May 19, 2014
under: food, products, review

Poor Man’s Cashew Cream/Sauce

It’s been a long time since I posted a half-assed recipe.

I first made this years ago, before we had a ton of fake cheeses and I needed to use up half a pack of silken tofu. It came out great and was what won Brian over to the side of vegan pizza so we don’t have to make two. But then all of the vegan cheeses came and we got lazy. Since Isa is being paid off by the cashew lobbyists and cashew cream is everywhere right now, I made it the other night for the first time in a long time so I could pass it along because cashews are expensive and raw cashews can be hard to find, so make those suckers stretch!

One thing to keep in mind is that you kind of need the nooch to cover the silken tofu flavor – I don’t really like the taste of silken tofu so I can’t imagine using this without nooch in it, so if you don’t like nooch or want something that’s just like blended cashews + water only, take a pass. But it makes a great alfredo-y type sauce and is really good on pizza!

3/4-1 c soaked and drained cashews (I was using up leftover soaked cashews and I had slightly over 3/4ths)
1/4th a cup almond milk, or enough to blend the cashews up
1 pack of silken tofu, the shelf stable size
2-3 tablespoons of nooch
salt to taste
optional for you, but always for me: half a ton of black pepper, 1 tsp garlic powder (or more if you want), a couple of shakes of thyme (cumin and red pepper flakes if you want something spicy)

Blend the cashews and the almond milk, then add the rest and blend. Heat in a pot on the stovetop over medium heat stirring so it doesn’t stick to the bottom. I should thicken up in 5-10 minutes. Taste for your desired level of saltiness. Use it how you will. If you use it for pizza, the top will get yellow-ish and dry out a little, but underneath it will be creamy goodness. When I put it on pizza I just use a silicone spatula spoon to plop down blobs and then gently spread it.

The amount made will thickly cover one large pizza with leftover sauce, so i’d say you could easily cover two medium sized pizzas.

This is how it looks on the spatula after it’s cooked, it will still drip but as you can tell, it’s pretty thick:

P.S. If you are like me, in a small town without a bulk bin in sight, raw cashews are probably impossible to find. I order this five pound bag from amazon, it’s a good price and you can freeze them. Or go on a cashew binge, whichever.

posted: December 20, 2013
under: food, pictures, recipes

Product Review: Amy’s Veggie Sausage

When I transitioned from vegetarian to vegan, I had no problem with letting go of most of the non-vegan things in my house. Some things I finished, some things I gave away. But the three boxes of Boca sausages in my freezer, I had trouble letting go of. Ever since I ate the last one, i’ve been waiting for an eggless version to hit the market. Homemade seitan sausages are great, but they’re not the same thing.

I saw this box of Amy’s sausages in the cold case of a health food store and squealed. Was this it? The product I had been waiting for? No, not really. They’re good, if you’ve had their Sonoma burger they’re kind of like that because they’re made out of quinoa, but with sausage-y spices. They’re also smaller than I expected, even for breakfast links. When I opened the package I thought they looked pretty sad and health-foody. They cooked up well, but the ones that were touching had separation anxiety and the ‘skins’ had stuck together.

We definitely enjoyed them, but as you can see from the price tag they are pretty pricey. I don’t remember how many sausages there were, but we had them with tofu scramble and had no problems eating the box between the two of us in one meal. If they were a few bucks less i’d be inclined to eat them again, but not at six dollars a box. They might be cheaper in a regular grocery store, but the health food store I bought them from has pretty decent prices so I don’t think they had them exorbitantly marked up.

Sometime in the next week I will have a review/giveaway for Kelly’s new book, Cheers To Vegan Sweets, so check back for that!

posted: November 5, 2013
under: food, pictures, products, review

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