Salisbury.Fake dinner, food

Meat Free Chickenless Tenders – Review

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ALDI is an internationally known grocery store chain, and recently they’ve come out with a line called “Earth Grown.”  This is a group of products that are vegetarian/vegan friendly meat-like substitutes.  So far, I’ve had their meatballs, the soy protein burgers, the chickenless patties, and now the chickenless tenders.

What I like about these products is they have a clear list of ingredients on the box, but they also have a very big “VEGAN” spot right on the front.  There’s no question what’s vegan friendly or not.

I prepared them using the recommended method, in the oven for 16 minutes, flipping halfway.  In terms of texture, they were very similar to regular frozen nuggets, but they were kind of greasy.  They didn’t taste too much like chicken, and honestly reminded me of fish sticks?  I don’t know.  They weren’t bad!  But I think I prefer the Quorn nuggets in terms of texture.  Morningstar is always a good choice, too.

Price wise?  These are 50 cents to a dollar cheaper than other brands.  And combined with the flavor, I’d say these are a re-purchase item.

I give this an 8/10.

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Chickpea Salad

One of my struggles with being plant based is sandwiches.  I love sandwiches!  They’re so versatile and with a crispy toasted bread, or rolled into a wrap, the possibilities are endless.  But plant based sandwiches can be tricky.  I’m not overly fond of hummus as a main protein source, and while I love a good crunchy tofu cutlet sandwich, it can be a bit monotonous.

I’m not going to lie.  I’m not a fan of mayonnaise either.  But for some reason, the vegan alternative is pretty palatable to me.  It might be the lack of egg flavor?  I’m not sure.

The key to this wrap is texture.  The chickpeas are mixed in with the mayonnaise, the grapes, the walnuts, the celery, and then everything gets blitzed in the food processor.  There are still decent sized bits of chickpea, so it’s not a paste like some recipes call for, but it’s crunchy and satisfying.

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Chickpea Salad

1 can of chickpeas, drained
10 grapes, quartered
1/2 cup walnuts, toasted and chopped
1 rib of celery, diced fine
1 cup of vegan mayonnaise
1/2 teaspoon of poultry seasoning
1 tsp agave nectar
1/4 tsp black pepper
14/ tsp salt

Mix all ingredients together in a medium sized bowl.  Add mixture to a food processor and pulse five, six times, or until desired texture is reached.

Serve on toast with lettuce, or in a wrap.  Store in the fridge for up to a week.

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Daiya Pepperoni Pizza Review

I love pizza.  It’s one of my favorite foods.  The first being macaroni and cheese.  Macaroni and cheese is very easy to replicate as a plant based food.  Pizza, however, is a little trickier.  So far, I’ve made my own vegan style pizza (pizza dough recipe here).  While Daiya is the most familiar brand of vegan cheese out there, it does have a distinct flavor, so I can always taste when it’s used.

Obviously, a Daiya pepperoni pizza is going to have the distinct taste of Daiya. (Do you say day-ah? or dye-ah?)  I have tried a few vegan pepperonis, and the attempt by Daiya is the closest to what I remember pepperoni tasting like.  That said, this pizza is better fresh baked from the oven.

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The crust on this is disappointing.  I don’t like a majority of the gluten free options available because they often have little to no flavor.  This is no different, unfortunately.  The cheese never really melts either, it just kind of goops.  Which isn’t bad, just a little off putting.

This pizza does not warm up well if you don’t eat the whole thing.  The crust turns soft and the toppings become kind of mush.  All in all, I am not a fan of this pizza.  But I’m not against trying other kinds of the Daiya brand pizza.  Maybe this one wasn’t the best because I expected familiarity with the pepperoni, and there are some meats you just can’t fake.  Lucky for me, Target stocks this pizza regularly in their frozen section for a lot cheaper than other places.

I give this pizza a 6/10.

A small update on my progress.  I hit the ground running last week and only had one bite of cheese at a party for a friend.  I had a KFC biscuit last night, but it was drier than I remember them tasting, so I didn’t eat any more.  I haven’t had any sugar past what is in fruit, and some of my already purchased stuff.  I don’t actually have that much in the way of processed sugar, which is interesting.  I did take my Christmas candy to work, which hurt my heart a bit.  Chocolate is a comforting food for me.  But I’ve noticed a huge difference in my cravings.  I did have the one bite of cheese, but I didn’t want more.  It was a new feeling when normally I’d go wild and eat a whole block of cheese without hesitation.

My food has been mostly whole food, plant based, as much as I can get it.  I did finish off a package of vegetarian friendly sausage, and a package of Gardein chicken strips, both of which I don’t think I’ll purchase again.  But I’ve eaten a lot of rice, and broccoli and cauliflower.  It’s a challenge to find stuff I like to eat because I’m not a fan of vegetables.

One of the things I’ve been telling myself is to eat what I know I like.  I made a tray of roasted vegetables with broccoli and cauliflower, and I tossed in some brussel sprouts.  Turns out, I really don’t like brussel sprouts.  But I do like peas, carrots, corn, green beans.  It’s not difficult to eat foods I like, so I decided to make it a goal to eat more of the vegetables I do like in order to train myself into eating better.  I don’t like salad, and I don’t like weird textures vegetables can sometimes get when they’re roasted or cooked.

So my advice is to eat what you know you like when it comes to “healthy” food.  If you eat more of it, eventually you’ll come to crave it.

Salisbury.Fake dinner, food

Quorn vs Tofurky/Veganuary

Wow, well, I disappeared for a bit there, didn’t I?  I work in a production plant and since it centers around stuff people want for the holidays, we were slammed with a lot more orders than we were expecting.  That said, I decided this year to try out two different holiday roasts by Quorn and Tofurky, respectively.

I purchased two roasts at the same time since they were on sale, and I have to say I wouldn’t purchase them again if they weren’t on sale.  Not to say they weren’t worth the price, but I definitely don’t have spare cash lying around.  That is one of my nitpicks with the vegan/vegetarian meat substitutes.  Even tofu can be expensive if you want a certain kind.  If it’s made with plants, why is it so expensive?  Well, the more processed it is, the more it costs, right?  Except not always.  I’ve noticed animal product… products don’t have the same issue.  Boxes of macaroni and cheese can be purchased for less than a dollar, while Daiya (which I’m not all too fond of, if I’m honest), is usually above 2 or 3 dollars.  I know there are homemade versions of a lot of the processed vegetarian foods, but I’m all about convenience.  I know this has nothing to do with what I said I’d talk about, so let me get back to the topic at hand.

I bought the Quorn turkey style roast for Thanksgiving.  It looks like this (image borrowed from amazon.com):

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Rating: 6/10

The texture was pretty spot on for how I remember turkey.  I know there are vegetarians who don’t like the texture of meat, so if you’re one of those people, I’d avoid this.  It’s got the flavor of cafeteria turkey sandwiches from high school.  It didn’t really remind me of turkey flavor too much, as from what I remember, turkey’s pretty bland unless you brine it or put a ton of gravy/cranberry sauce on it.

This roast isn’t vegan (they used dehydrated egg whites), or at least here where I live it isn’t.  I know the Quorn brand does make some vegan foods, but where I am, unless I travel to a bigger city, I don’t get that option.

The Tofurky brand roast was . . . interesting.  It looks a little bit like this (image taken from Vegan Essentials):

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Rating: 7/10

This one was interesting because as you can see on the package, it shows a little bit of stuffing in the center, with a lot of, well, meat.  Mine was mostly stuffing, which wouldn’t have been too bad except I didn’t find the stuffing to be particularly good.  I wanted more of the turkey.  I’d say if the roast had the texture of Quorn’s, but the flavor of Tofurky, it would have been perfect.

There are a lot of vegetarians who say Tofurky has a distinct flavor to it, and it does.  It’s got that vital wheat gluten flavor in the background, because while they do produce mostly soy stuff, the gluten gives it the texture of meat.  Much like a seitan.

I did have leftovers from both, and while the Quorn roast was all right on day two, I made the most epic leftover sandwich with the Tofurky after I sliced it.  I used the So Delicious Cheddar Jack and some Veganaise on two slices of Dave’s Killer Bread (with some Sweet Baby Ray’s to round it out).  Best sandwich I’ve had as a vegetarian.  No lie.

If I had to choose between the two, I’d go with the Tofurky one.  Both had issues for me that would make it difficult to repurchase either one, but if I was told I had to, it’d be Tofurky.

Changing gears a little bit, I’m going to discuss my food plan for the month of January.  Please pardon me if this post gets a bit lengthy.  Food is something I have a weird relationship with, as I’m sure a lot of people do.

For January, I’ve challenged myself to participate in Veganuary.  For those who don’t know, Veganuary is where you spend the month of January living the vegan way, which is more easily explained on the Veganuary website.  You can sign up to pledge, get a starter kit, and there’s just a whole lot of information you can get there.

My goal is to maintain a strict vegetarian diet, and eat far less processed sugar.  I know that’s literally not vegan, but I don’t consider myself a vegan.  I consider myself a vegetarian.  So for me, the challenge will be eating little to no animal products such as eggs and/dairy.  I say little to no because I purchased some meat free sausage recently that has egg whites in it.  I’m not going to throw away food I already have because that seems a bit un-vegan to me (in the low waste sense).

I’m not a vegan because I use plastic bags and paper towels at home.  I have sometimes eaten cheese and eggs.  My reasons for this are my own, and I feel like a lot of people judge others for the way they eat which is really disturbing to me.  Like I said, I work in a production plant and not very many people know I’m vegetarian.  I don’t go around spouting it because it’s my personal business and if we happen to have a free food day where there’s nothing I want to eat, then I don’t eat it.  I don’t stand in line saying it’s rude they don’t have food for me.

It really is something appalling when I watch my favorite YouTubers and the comments are filled with people saying “I can’t believe you call yourself vegan when you _______.”

Who are we to judge other people for how they live their lives?  It all goes back to the whole treat others the way you want to be treated, and it reflects poorly on ourselves if we say we’re all about saving the world when we’re horrid to each other over something as simple as food.

So, my personal goal, like I said, is to stick to a purely vegetarian diet.  I’m excited to try it out and see how far I can go.  Who knows, I might be able to keep it going after January.

TL;DR — Tofurky’s better, I’m doing Veganuary on my own terms.