Edwards and Sons Product Review

I received a delightful package yesterday from Edwards and Sons. Wow - so many fun things to try! I am so excited! I immediately got to work sampling the goodies Chris sent me! Thank you Chris!! Included in my box: Vegan Gummi Bears, Coconut Flour, Coconut Creme, Faux Chicken Broth, Miso Soup Mix, and Brown Rice Snaps! Yum!

My whole fam tried the Brown Rice Snaps immediately - yummola!! They were so crunchy and flavorful and were perfect paired with the Deviled "Egg" topping  I whipped up.

I was amazed at how yummy this was! With a little added veganaise and some pickle relish, I think this actually would taste like egg salad!

Deviled "Egg" Salad (adapted from 500 Vegan Recipes)
10 oz extra firm tofu, drained, pressed, and crumbled
2 T prepared yellow mustard
1/2 cup olive oil
1 t white miso
1 t garlic powder
1 t onion powder
1 t paprika
1/4 t turmeric
salt and pepper to taste

Combine all ingredients. Mash with a potato masher to create an almost-smooth consistency. The original recipe calls for blending this mixture into a puree but I wanted more of a crumbly consistency. This worked well.

After dinner, my 4 1/2 year old was begging to try the Gummi Bears. Vegan gummi bears - amazing! No gelatin involved. These little treats were quite yummy for gummi bears. Nice and chewy and fruity sweet. My kids loved them. One really nice thing is that a box of Gummi Bears is divided into several small packages, allowing the treats to stay fresh and for serving size control.

Adventures with coconut flour...

Wheat Free Chocolate Chip Cookies (taken from back of the Let's Do...Organic Coconut Flour Bag!)
¾ cup plus 2 T brown rice flour
¼ cup Let’s Do…Organic coconut flour
½ t baking soda
8 T nondairy butter
½ cup sugar
½ cup brown sugar
substitute for 1 egg
1 ½ t vanilla
1 cup nondairy chocolate chips
¾ cup chopped walnuts

Preheat oven to 375. Blend together butter and sugars until creamy. Beat in egg substitute and vanilla. In separate bowl, mix the flours and the baking soda. Add this to the butter mixture until smooth and blended. Stir in chocolate chips and walnuts. Original recipe calls for making drop cookies which I tried. However, the cookies were crisper than we liked and did a lot of spreading during baking. So, I decided to use remaining batter for bar cookies. Outstanding results!! They were chewy and delicious! I have noticed that using coconut flour yields a slightly grainy consistency and also a slight fruity flavor. However, these bars were deliciously chewy and good...and gluten free into the bargain!

This recipe orignated from Rachael Rae - well at least it's where I got the recipe idea. I modified it so drastically to make it vegan that I think it's my recipe now! I was so impressed with the results and how much it resembled the original recipe. The tofu ricotta was fabulous! The faux chicken broth was perfect, adding just enough seasoned goodness to the dish.

Sausage and Broccoli Pasta With Lemon Spiked Tofu Ricotta
1 lb ziti pasta, cooked until al dente
zest and juice of 2 lemons
1 T olive oil
1 ½ cups vegan Italian sausage (I used homemade seitan sausage that I made a while back and threw in the freezer for future use! Perfect in this dish!)
d cut into florets
1 onion, chopped
4 large cloves of garlic, sliced
1 ½ cups water
1 cube Edward and Sons Not-Chick’n boullion
1 recipe tofu ricotta (see below)
crushed red pepper for sprinkling

Heat oil in large skillet. Add onion, garlic and sausage. Cook until browned. Add broccoli. Cook 2-3 min. Add water and boullion. Stir until starts to simmer. Cook for additional 3-4 min or until broccoli is crisp tender. Add juice and zest of 1 lemon. Add pasta and stir. Combine tofu ricotta with juice and zest of remaining lemon. Spoon pasta into bowl, top with a generous scoop of ricotta and a sprinkling of crushed red pepper.

Tofu Ricotta (adapted from 500 Vegan Recipes)
7 oz extra-firm tofu, drained,pressed and crumbled
1/8 cup raw cashews
1/8 cup nutritional yeast
1 1/2 T olive oil
1 T dried basil
salt and pepper to taste
In a food processor, grind cashews to a fine powder. Add nutritional yeast and pulse 2 times. Add remaining ingredients until crumbly consistency is achieved. I actually pulsed my a lot and created a very creamy consistency which worked perfectly for the above dish. However, if you want a more crumbly consistency, simply pulse fewer times.

Creamed coconut

I made a delicious peanut sauce for another Thai pizza this week. I had some leftover sauce and thus decided to pour it over pan-fried tofu (I have done this before – yum!) and rice. However, the sauce was rather thick and I thought a slightly thinner sauce would suite the dish a bit better. I remembered Edwards and Sons had sent me some organic creamed coconut so I decided to give it whirl. Fabulous results! I mixed one part coconut cream with two parts water to create a coconut milk and whisked it into the sauce. It added a perfect amount of creaminess and made the sauce delightful! The creamed coconut was almost like a brick of cream when I opened the box – very intriguing! Loved it! Can’t wait to use it again in many other dishes!

I was really excited to try the Miso Soup that Chris included in my goody box. I love soup! I was so happy for the convenience of adding half a packet to 8 oz of hot water and voila, coming up with a bowl of soup in seconds. I actually added some water chestnuts and bamboo shoots to it for a little added texture. While the soup was perhaps not my favorite, I am delighted to have it in my pantry. Here's why! We are rarely sick around here but every once in a while we come down with a cold or some such malady and there is nothing I like better when I am sick than soup. And soup that requires no prep is even better. This soup would be the perfect remedy to a stuffy nose or sore throat or upset tummy - it is mild and soothing. I think it was a little too mild for my more adventurous taste buds - which is likely why it wasn't my favorite for an everyday dish. However, I think if I would have added a few green onions, maybe some snow peas and noodles, it could have been a delightful masterpiece! I will be trying it again - and I am thankful to have it sitting in my pantry for future uses.

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Crispy Herbed Potato Stack

Crispy Herbed Potato Stack
I was going to try a recipe for herbed scalloped potatoes and at last minute decided to do something fast and easy. I made up the recipe and it was yummola! I layered sliced russet potatoes in a baking dish, drizzled with olive oil, and then sprinkled with coarse sea salt, fresh ground pepper, basil, rosemary, paprika, and garlic powder. Then I baked them at 425 fr about 45 minutes. They were crisp and very flavorful!

My thrown-together salad today - after discovering I had no leftovers for lunch!

Tamale Fixings

Tamale Fixings
Plain pintos (for Keith), pintos, corn and onions; corn, jalepenos and Daiya; mushrooms, sun dried tomatoes, and chard

Making these was a bit time-consuming but kinda fun! They didn't turn out as good as I had hoped - the outer tamale part (not the filling) just wasn't as flavorful as tamales I have had in restaurants. I have another recipe I will try for the dough next time. Tamales are one of my favorite foods so I won't give up on this one!

"Buttermilk" Blueberry Pancakes

"Buttermilk" Blueberry Pancakes
I modified one of my favorite pancake recipes to make it vegan and then I added blueberries. Turned out quite yummy. Soymilk sours and thickens well - very similar to buttermilk. I have been really impressed with it's ability to substitute for real buttermilk.

"Buttermilk" Blueberry Pancakes

Egg replacement for 1 egg
1 1/4 cups soured soy milk (put 2 T vinegar into a 2 cup glass measuring cup. Add enough soy milk to equal 1 1/4 cups)
2 T canola oil
1 cup flour (I wouldn't recommend whole wheat or whole wheat pastry - it really takes away from the fluffiness of these pancakes)
1 T sugar
2 t baking powder
1/2 t baking soda
1/2 t salt
Blueberries, optional

Mix dry ingredients. Add wet ingredients and stir just until combined. Heat griddle pour about 1/4 cup batter for each pancake. Sprinkle blueberries on pancakes after ladling onto griddle. Cook just until golden on both sides.

Veggie and Seitan Lo Mein

Veggie and Seitan Lo Mein
Overall, this was fabulous! However, I don't think the seitan added much so I would just leave it out next time. The lo mein also needed about double the sauce so I would simply do that next time for added flavor. This was especially spicy and yummy with some Sriracha drizzled on top. I made our favorite veg egg rolls to go with this and it was truly a Chinese treat!!

Veggie Seitan Lo Mein

I really did my own thing for this recipe so I am just going to outline the instructions and include the sauce recipe. I heated oil in a large skillet and added 3 minced cloves of garlic and about 1 cup of half-moon cut onions (I was out of green onions but next time I would use green onions as I like them a lot in Chinese food) and about 1 cup matchstick-cut carrots. After about 5-6 minutes, I added about 1/4 lb of whole green beans. I cooked these veggies until tender. Meanwhile, I cooked a 16oz package of chow mein noodles. Once the veggie mixture was cooked, I poured the sauce on the veggies, heated through and tossed with the noodles. Next time I would double the amount of sauce and have adjusted amounts below to reflect double recipe.

Sauce (Source:Adaptable Feast)
3 T soy sauce
3 T rice wine (I used 3 T rice vinegar and 1 t sugar as I didn't have any rice wine)
3 t sugar
4 T black bean garlic sauce
Mix all ingredients and toss with above mixture.

Chinese Broccoli Wontons in Ginger Soy Broth

Chinese Broccoli Wontons in Ginger Soy Broth
Pretty yummy. I found that steaming the wontons worked much better than the recipe suggestion to boil them. The broth was very mild and a bit too mellow for us. Still pretty yummy though. I added extra veggies to the wontons and scallion to the broth. The seasoning in the wonton filling was quite tasty!

Chinese Broccoli Wontons in Ginger Soy Broth (Source: Vegan Yum Yum)

(As usual, I modified several things so it's not exactly the recipe in Vegan Yum Yum!)

1 cup chopped broccoli
3/4 cup shredded carrot
1/2 cup chopped scallions
1 T oil
1 t fresh ginger, minced
1 clove fresh minced garlic
1/2 t hot chili sauce (such as Sriracha)
1 t hot Chinese mustard
2 T plus 1 t soy sauce
4 cups water ( I think this might have been more flavorful had I used vegetable broth or faux chicken broth???)
6 slices fresh ginger
1 T mirin (I used a splash of cooking wine as I didn't have mirin)
1 1/2 t sugar
2 t rice vinegar
1/2 t salt
1/2 cup chopped scallions
16 wonton skins

For filling: Heat oil in skillet and add broccoli, ginger, garlic, carrot, onion and cook until veggies are crisp tender. Add chili sauce, mustard, 1 t soy sauce and stir to combine. Remove from heat and set aside.

To make wontons, take one skin and place in diamond shape. Fill with 1-2 t filling. Fold in half to make a triangle and moisten edges with water and pinch sides to seal. Set triangle in front of you with point up and take the 2 side points and bring them together in front to cross. Set aside and prepare remaining wontons. When finished, place wontons in a steamer basket and steam over pot of boiling water until translucent.

Meanwhile, in a pot, combine remaining ingredients (except wontons) and simmer 10-15 min.

Place 3-4 wontons in bowl and ladle broth over wontons. Serve.