Chow Vegan

Almond Dream Bites

February 10, 2011 By chow 17 Comments

Forget Valentine’s Day candy. How about little bite-sized morsels of ice cream covered in chocolaty goodness? You know I’ve always had a thing for mini food. Almond Dream Bites are basically a non-dairy, gluten-free version of a bon bon with no trans fat or highly refined sugars.

Spot-on and so very good – the almond milk ice cream has a smooth and creamy texture. The taste is just like vanilla ice cream with a hint of almond flavor. The chocolate covering is rich with a really nice crunch. It’s everything you would expect in a frozen novelty treat.

One serving is 15 pieces for 230 calories; about three servings in a container. That’s a lot of bites. I usually only eat about five of them at any one time, as that’s more than enough for me. So if I did my math correctly, that’s only about 77 calories, not too bad on the waistline.

Currently on sale at my local Whole Foods for $3.49 until February 15th, regular price is $4.29. There’s also a $1.00 off any two Dream beverage or frozen products coupon on their website. I’ll definitely be stocking up.

What’s A Pomelo?

February 2, 2011 By chow 8 Comments

When I was little, I remember these humgunous grapefruit-looking things just sitting around the house at this time of year. I’m not fond of grapefruits. Their sour taste lands them one step below the much dreaded bell pepper which I dislike even more.

I don’t recall how or why, but I must have given pomelos a try at some point, because I sure like them now. They don’t have the bitterness of a grapefruit, they’re way sweeter. I can totally eat them – it’s like a sweet, very mild version of grapefruit.

Largest of the citrus fruits, pomelos are about the size of a small watermelon. Called boo look in Cantonese, they’re also known as Chinese grapefruit and are popular for Chinese New Year as it symbolizes abundance.

In season from mid-January to mid-February, I’ve spotted pomelos at farmer markets, Costco, Whole Foods and Asian supermarkets, about two fifty to three bucks for one. The color is a light green and turns yellow as it ripens. You know it’s ready to eat when you can smell its floral scent from a mile away.

To eat, cut off a bit of the top and then make vertical cuts going into the extra thick skin with a sharp knife (be careful not to actually cut into the flesh). I find it easier turning the pomelo upside-down and going from the bottom to the top. Pull the sliced peel away from the flesh.

Pull the fruit in half to make it easier to handle. The membrane and pith is very thick and very bitter. Do not eat any of that, just pull it all off to reveal the coral pink fruit segment. I like to eat mine cold so after peeling off the outer skin, I stick it in the fridge to chill for a refreshing, sweet treat. Just in time for the Lunar New Year, which is tomorrow, February 3rd.

Best wishes for health, wealth and happiness in the Year of the Rabbit.
Happy Chinese New Year!

Related Links
Chinese New Year Feast
Buddhists Delight

Cantonese Style Curry

January 20, 2011 By chow 10 Comments

Chinese cuisine is not generally known for its curry. Arriving in China via India way back when, it’s mostly popular in Southern China. I grew up eating a kind of curry version of “meat-n-potatoes” which I’ve veganized using seitan.

Unlike some other curries, this one is not hot at all, but mildly spicy with a nice curry flavor. I used Penzey’s Sweet Curry Powder which includes turmeric, coriander, cumin, ginger, fenugreek, nutmeg, fennel, cinnamon, white pepper, cardamom, cloves, Tellicherry black pepper and cayenne red pepper. It’s a good starter curry for those unfamiliar with the flavor.

Cantonese Style Curry
Serves 2-4

2 garlic cloves, smashed and roughly chopped
8 ounces seitan chunks
3 medium red potatoes
1 medium carrot
1 medium zucchini
2 teaspoons curry powder
1/2 teaspoon sugar
Salt to taste
1 teaspoon olive oil
1 green onion stalk, chopped

Peel and slice the carrot at a diagonal, peel and cut the potatoes and zucchini into 1″ chunks using a roll cut.

Heat a wok until it’s hot, add the oil and swirl to coat the wok. Add the garlic and stir-fry for a few seconds. Add the seitan and brown for a couple of minutes.

Add the rest of the vegetables and give it a few quick tosses then add the curry, sugar and salt to taste and mix to combine. Add water to just barely covering. Cover and bring to a boil.

Reduce heat to medium-low and cook, stirring occasionally, until the water is absorbed and the vegetables are tender. To thicken the liquid to make more of a sauce, smash a few of the potatoes.

Garnish with the chopped green onions and serve on top of steamed rice.