Chow Vegan

The Many Flavors of Sweet Aha!

March 20, 2015 By chow 5 Comments

Remember when I made a resolution to try every single Sweet Aha! flavor?

Well, I did it!

It took a little over a year, but any worthwhile endeavor takes time. Needless to say, I enjoyed each and every bite. To keep track of all of those vegan cupcake, scone, muffin and cookie flavors, I made an infographic (no need to strain your eyes, click on the infographic to view a larger version).

Even though there’s a lot of flavors, Sweet Aha! only has a few select ones available each week at the farmer’s market. Which is probably a good thing, fewer options makes it a little easier to decide. Of course, if you’re ordering a dozen or more, you can choose whatever flavor your heart desires.

Perhaps a Coffee Cupcake with Vanilla Frosting, topped with salted caramel. It has a hint of a coffee taste, the perfect amount for me as I’m not a big coffee drinker. The caramel topping adds a bit more sweetness and flavor just like one of those fancy coffee drinks.

Coconut Cranberry Scone, one of my favorites with its light, fluffy texture and plumb cranberries.

The nice thing about Sweet Aha! scones is that they keep for a long time, at least a week. Although I’ve never been able to keep any that long. No matter how hard I try to ignore it and pretend it’s not sitting on the counter, staring me down, I’m incapable of saving it for later. It’s gone by the next morning.

Compared to some of the other scone flavors with their added-in extras, you might think the Classic Butter Scone to be rather plain. It is in fact anything but.

There’s a reason why it’s called “classic”. It’s buttery and fluffy, with a sprinkle of sugar on top.

If you love lemons, then this is the cupcake for you – Lemon Cupcake with Classic Frosting and Lemon Drizzle.

Butterscotch Cookie with Pecans. I don’t know how they get the butterscotch taste into these cookies but they do.

Chocolate Chip Cookie. You might have notice by now, I like to have a nice glass of dairy-free milk with my cookies, muffins and cupcakes. Because, in Chow Vegan land, that’s what makes it a complete snack.

Chocolate Cupcake with Chocolate Frosting and Coconut, Pecan, Caramel Drizzle. So light! And fluffy! And chocolatey! And with just the right amount of sweet (unlike other cupcakes with their overly sweet frosting).

Alright, I’ll stop gushing now and just sit here quietly drooling while you look at the remaining photos.

Coconut Raisin Muffin

Ginger Spice Muffin

Pumpkin Spice Cupcake with Vanilla Frosting

After trying all of their flavors, I can say unequivocally it’s been an awesome and tasty experience. You really can’t go wrong with anything from Sweet Aha! Their commitment to using only the best, freshest, all-natural, mostly organic, minimally processed ingredients shines through in every single item.

Vegan Irish Mashed Potatoes (Colcannon)

March 15, 2015 By chow 2 Comments

Every St. Patrick’s Day for as long as I can remember, I’ve always eaten corned beef and cabbage. Regular meaty version as a kid and now a vegan seitan version. It’s the only remotely St. Patty kind of a thing I do all day (this is what happens when you don’t look good in green and you don’t drink).

This year I’m expanding my repertoire and made Irish mashed potatoes. Also known as colcannon, it’s a classic Irish dish of mashed potatoes with cabbage or kale. And cream. And butter, lots and lots of butter.

But instead of cabbage, I’m using brussels sprouts which to me, are just like super small cabbages. And instead of cream and butter, I’m cooking the potatoes in full fat coconut milk. Rich and creamy with savory bits of green, comfort food doesn’t get any better than this.

Vegan Irish Mashed Potatoes (Colcannon)
Serves 4

2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
2 cups full fat coconut milk
4 garlic cloves, minced
1 tablespoon vegan butter
1/2 small white onion, minced
1 cup sliced brussels sprouts
1 small leek, white part only, sliced
1/2 tablespoon coconut oil
Salt and pepper to taste

In a medium pot, add the potatoes, coconut milk, half of the garlic, butter and salt to taste. Over medium-high heat, bring to a boil. Give the potatoes a stir and turn down to simmer and cook for about 25 minutes or until the potatoes are easily pierced with a fork.

While the potatoes are cooking, cook the brussels sprouts mixture. Heat a cast iron skillet or sauté pan to hot. Add the coconut oil and swirl to coat the pan. Add the onions, leeks, and the remaining garlic. Sauté until translucent. Add the brussels sprouts, mix to combine well. Stirring frequently, continue to cook the brussels sprouts until soft but still bright green. Set aside.

Using a slotted spoon, scoop out the potatoes into a ricer and rice, saving the cooking liquid in the pot. Then pour the liquid a little bit at a time into the riced potatoes, folding in each time to combine. Season with salt and pepper.

Add the brussels sprouts mixture to the mashed potatoes, gently stir to combine. Serve immediately.

Related Posts
Vegan “Corned Beef” and Cabbage

Are You Vegiterranean?

March 9, 2015 By chow 6 Comments

Could you be Vegiterranean?

Yes. Yes, I can. You can too. It’s easy with the latest book in for review, The Vegiterranean Diet by Julieanna Hever. It’s like the Mediterranean diet but better; it’s a whole foods, plant base update to the long-standing Med diet.

The beginning sections of the book covers the history, science and nutrition (complete with tables, charts and references), the myths and benefits of the Mediterranean diet and how it can be improved upon, thus becoming the Vegiterranean Diet. Primarily by debunking the myth that it’s olive oil, red wine and fish that’s the main benefit of the Med diet when it’s actually the whole food way of eating that’s truly beneficial.

The next part covers tips, strategies and meal plans for eating healthy and well. And lastly, a selection of Mediterranean-style recipes demonstrating just how tasty eating Vegiterranean can be.

Starting off with Belila (page 222) pictured at the very top, a traditional Egyptian breakfast of wheat cereal with warm milk. I’ve never tried belila before but I loved this updated gluten-free version with quinoa. And if you already have cooked quinoa in the fridge, it takes less than 5 minutes to whip up this warm, filling breakfast.

No stranger to tofu scrambles, the Shakshuka (Middle Eastern Tofu Scramble, page 223) is one of the better ones that I’ve had, with its many herbs and spices. I’m just bummed it isn’t tomato season yet, I had to leave them out as there’s no way, no how, I’m using store-bought tomatoes.

The White Bean and Rosemary Dip (page 194) came out a little chunky, I blame my super ancient blender. The flavors are all there though, with the lemon and rosemary brightening up the white beans. Very easy to make with canned beans and just simply served with Mary’s Gone Crackers.

The Cheesy Smoky Butternut Squash Pasta reminds me of a lighter, healthier version of mac n’ cheese. I don’t know where the smoky flavor comes from, there’s no liquid smoke or anything like that in the ingredients. Perhaps it’s the roasting of the butternut squash. Once again, it came out a little chunky. Dang blender.

A refreshing Brain-Boosting Blue Smoothie (page 189) to enjoy while reading (sciencey things is not my strong point, even if it is written in an easy and straightforward manner, I need all the brain boosting I can get).

Whether you’re just starting out or been at it for awhile, The Vegiterranean Diet is a helpful guide to making sure you’re eating healthy on a plant-based diet. To download a 5-day sample meal plan and three recipes click over to Julieanna Hever’s site, The Plant Based Dietitian.

Cheesy Smoky Butternut Squash Pasta
Makes 4 to 6 servings

1 1/2 cups chopped butternut squash, raw
1 (12-ounce) package dry pasta (e.g., rigatoni, penne, macaroni, and spirals)
1 1/2 cups raw broccoli florets
3/4 cup unsweetened almond, soy, or other plant milk
1/2 cup raw cashews, soaked and drained, or hempseeds
1/2 cup nutritional yeast
2 tablespoons freshly squeezed lemon juice with zest
1 tablespoon tamari
1/2 to 3/4 teaspoon ground chipotle powder

1. Preheat the oven to 375 degrees F.
2. On a baking pan, roast the squash until dark brown and bubbling, 20 minutes.
3. Fill a large pot 3/4 full of cold water and bring to a boil over high heat. Once boiling, add pasta and return to a boil. Then, reduce heat and simmer over medium heat until pasta is soft, 20 to 30 minutes. Before draining, add fresh broccoli florets and allow to wilt, 2 to 4 minutes. Drain and return to pot.
4. Meanwhile, puree the squash, almond milk, cashews, nutritional yeast, lemon juice and zest, tamari, and chipotle powder in the blender until smooth, 10 to 20 seconds. Pour the squash sauce over the pasta and the broccoli, and stir to combine. Serve warm.

Disclosure: I received the book free of charge from the publisher to review. The opinions and experience with the book expressed herein are my own. There was no pay to say.

This post also contains Amazon links, I get a few coins tossed my way if you click on any of the links and make a purchase of anything.