Yesterday at Shoppers I scanned the aisles looking for new vegan options next to the regular versions of products such as cheese and dairy. This is always my tactic when I’m not in a natural food store. I go through the aisles thinking about what I need and what foods I consider a staple in my diet. This gives me the opportunity to learn what options I have when I am in a new store, and even though it iist never as exciting as walking into a MOM’s or Whole Foods, each store carries different options and I found some new products to take on a test drive.
The first product I want to highlight is Galaxy Vegan American Slices. I have seen this brand around but every product so far had casein in it and therefore was not vegan, just lactose free. So I was very happy to find their line of vegan cheese slices. I made a grilled cheese with onion and tomato on Ezekiel bread. I thought it was pretty delicious and mimicked the taste and characteristics of cheese well, including its melting abilities. To be honest I still prefer Daiya cheese since it is soy free and there is endless debate surrounding soy’s effects on the endocrine system. Because of the controversy, I save my soy intake for meals where soy dominates the market, i.e. anything with tofu or fake meats, especially when I go out.
On the subject of avoiding soy, one action I took to reduce my soy intake months ago was switching to almond milk. I enjoy the taste so much, I will never go back to soy milk as the staple for my fridge. But yesterday as I went to the dairy aisle I was presented with a case full of different Almond Breeze varieties includingUnsweetened Breeze Almondmilk Coconutmilk Blend. That combination sounded too novel to ignore and after comparing the nutrition labels to regular Unsweetened Breeze Almondmilk I was excited to try it! It is so delicious and creamy and only 45 calories a cup, five more than regular Almond Breeze, plus calcium and Vitamins E and D. I think the coconut really adds another component and make everything seem so luscious, even if it is just milk and not some sort of decadent dessert. I love making it just that decadent by warming a cup of the milk then adding a tablespoon of unsweetened cocoa powder and a stevia packet or teaspoon of sugar. This morning I put it in my oatmeal but that will take a little getting used to because the coconut flavor overpowered the meal. I think if I was eating a cereal that was not as mild as oatmeal, such as plain shredded wheat or anything flavored, it would be a suitable accompaniment. I also think it will be the perfect non-dairy milk for baking since it has such a rich taste.
I wonder what my next dessert will be considering that the only sweet I desire is banana slices with a tablespoon of chunky peanut butter, a few chocolate chips, and a handful of blueberries on the side. Have my taste buds completely changed on me and conquered my sweet tooth perhaps? I almost made a single serving cupcake or cookie but the fruit really hit the spot. Nonetheless tomorrow my goal is to experiment a little and make a homemade cashew crust so I can complete thischocolate mousse pie. Results to follow soon!
Happy Eating!
.JPG)
