Plum Genius!

As a vegan mom I get asked constantly if my daughter is vegan or if I'm raising her vegan. I always answer proudly yes! I know many vegan mom's get bombarded with the "so, is that healthy" question but thankfully, being a pediatric dietitian has it perks in that not too many people ask me silly questions when it comes to my child's health. Although I do get the occasional "where do she get her protein" or "how do you handle that at school" as if brown-bag lunches were just invented this decade. But I digress. The funny thing is that there are a plethora of vegan, ready to eat, quick on the go options for vegan kids. The grocery store is swimming with them. 

One of my favorite vegan-friendly companies is Plum Organics. I've seen their products every where from Target and Kroger to the Piggly Wiggly (no lie). Here's a list of all of Plum Organics vegan offerings for little ones. We skipped the purees and never did the whole baby food thing but I can attest that their Little Cremes and Crunch O'Las are tasty for both kids and adults.

This Week's Rating 

Scale of 1-4 Dancing Guinea Pigs 1 meaning it is destined for the compost bin and 4 meaning it is destined for greatness

Vegan Guinea Pig gives it 3.75 out of 4 Dancing Guinea Pigs

Lil' Guinea Pig gives it 3.5 out of 4 Dancing Guinea Pigs

Plum Organics Vegan Products:

Baby Cereal Brown Rice
Baby Cereal | Oatmeal

Puree Baby Food:
Just Apples
Just Bananas
Just Mangos
Just Peaches
Just Pears
Just Prunes

Babies First Foods:
Just Butternut Squash with Cinnamon
Just Carrots
Just Sweet Peas with Mint
Just Sweet Potato

Little Cremes Super Greens | Kale, Apple & Sweet Potato
Little Cremes Super Purples | Acai, Blackberry & Purple Carrot
Little Cremes Super Reds | Pomegranate, Beet & Berry

Second Blends | Apple Carrot
Second Blends | Apple Raisin & Quinoa
Second Blends | Blueberry, Pear & Purple Carrot
Second Blends | Broccoli Apple
Second Blends | Peach, Apricot & Banana
Second Blends Pear Mango
Second Blends | Plum Berry & Barley
Second Blends | Pumpkin Banana
Second Blends | Spinach, Peas & Pear
Second Blends | Sweet Potato Mango & Millet
Second Blends | Sweet Potato, Corn & Apple
Second Blends | Zucchini Banana & Amaranth

Super Puffs | Spinach Apple
Super Puffs | Mango & Sweet Potato
Super Puffs | Blueberry & Purple Sweet Potato
Super Puffs | Strawberry & Beet
Super Puffs | Banana & Peach

Training Meals | Red Lentil Veggie | Portable Pouches

Mish Mash | Apple Cinnamon Oats & Quinoa
Mish Mash | Banana Rice & Quinoa
Mish Mash | Blueberry Oats & Quinoa
Mish Mash | Banana
Mish Mash | Peach
Mish Mash | Strawberry

Teensy Fruits Apple
Teensy Fruits Berry
Teensy Fruits Peach

Crunch 'Ola | Apple Snapster
Crunch 'Ola | Choco Chipster
Crunch 'Ola | Peanutty Pretzel

Fruit &Veggie Mashups | Beetbox Berry
Fruit & Veggie Mashups | Blueberry Blitz
Fruit &Veggie Mashups | Carrot Chop

Fruit & Veg | Shredz Blue
Fruit & Veg | Shredz Green
Fruit Shredz | Berry'licious
Fruit Shredz | Peach Peelz

Jammy Sammy | Apple Cinnamon &Oatmeal
Jammy Sammy | Blueberry &  Oatmeal
Jammy Sammy | Grape Jelly & Peanut Butter
Jammy Sammy | Strawberry Jam & Peanut Butter

Mashups | Mixed Berry
Mashups | Grape
Mashups | Green Apple
Mashups | Strawberry Banana
Mashups | Tropical

GROWING WAISTLINE ALERT!!! You're about to eat a tub of cookie dough

The Whole Foods in my neighborhood is like Costco on Sunday's. If you've never been to a Costco on a Sunday afternoon it is aisle after aisle after aisle of free samples. My Whole Foods is like this at least 3 days out of any given week. Heck, they even used to have a DJ on Saturday's to really get the food party going. I don't allow my daughter to have many sweets. A cookie a quarter and cupcakes on birthday's only is pretty much how we roll - yep, I'm the sugar police. So I slyly tried Eat Pastry's Oatmeal Raisin Cookie Dough (baked into delicious cookies of course) while she nibbled on some watermelon and grapes. Ahhh fruit, nature's candy.

As soon as the cookie hit my lips I said "Oh no, this is too dangerous." I knew if I were to buy this tub of cookie dough that within minutes it would be deep in my stomach and I would have no regrets about it. These cookies are made in a dedicated Vegan Facility and are made of really wholesome ingredients. They had my heart when I turned over to look at the ingredients and I saw they use Earth Balance Margarine in their dough - oh how I love Earth Balance! Eat Pastry's flavor options include the Oatmeal Raisin Cookie (which I ended up buying and eating all of), Chocolate Chip (regular, gluten free and double chocolate), Peanut Butter Chocolate Chip, Gluten-Free Snickerdoodles, and Gluten Free Sugar Momma's. When my sweet little girl asked nicely for a bite of one of my cookies as I binged out on 6 while hiding in a closet so she wouldn't see me (yes, I'm a closet cookie eater, literally) I bent the rules a little and let her try one little bite. Of course, she loved it, it's a cookie isn't it?

This Week's Rating 

Scale of 1-4 Dancing Guinea Pigs 1 meaning it is destined for the compost bin and 4 meaning it is destined for greatness

Vegan Guinea Pig gives these cookies 4 out of 4 Dancing Guinea Pigs

Lil' Guinea Pig gives it 4 out of 4 Dancing Guinea Pigs

World Famous Green Lemonade

I might be stretching the truth a little by claiming that the mother of all green juices is world famous. I can not confirm if they are hip to the green juice craze Zimbabwe or the Amazon but I'm pretty sure, no matter where in the world you live if you tasted this you would agree that if it isn't world famous it sure as heck should be. The first time I had green lemonade was at my local Whole Foods. There is constantly a line at the juice counter and everyone seemed to be ordering the same thing...green lemonade. One day I caught the juice bar at an off hour when no one was around so I decided it was the perfect time to try this green lemonade everyone was raving about. From the first sip I was hooked! My daughter immediately reached over and grabbed my cup to find out what all the fuss was about. Until that day had never tasted juice but I figured there was no better place to start than with green juice so I let her take a sip. She, was instantly hooked as well! 

I went home and combed the interweb looking for the recipe but no one seemed to really have one. Perhaps if you publish a recipe the Whole Foods giants will find you and throw you in juice jail, who knows, but I'm taking the risk! One of my friends who is on a journey to health and wellness has the same love of this sweet green drink and set out on a mission to make her own version at home. After many unsuccessful attempts she finally cracked the code and here is her recipe. Cheers to green lemonade everyone!

6 large leaves of kale

4 stalks of celery

1 cucumber

2-3 apples

1-2 peeled lemons

Juice all ingredients and serve cold.

Photo courtesy of For the love of Food

The Complete Idiot's Guide to Juice Fasting

The Complete Idiot's Guide to Juice Fasting lives up to it's name. The book holds your hand through the juicing process, starting you out with sweet fruit juice combinations and then taking you to the major league of juicing with savory combinations that include everything from tomatoes to wheatgrass - it really doesn't get more major league than wheatgrass. Here are three recipes from the book that take you on the journey from sweet to savory.

Tropical Paradise Juice 

This scrumptious juice will transport you to a stress-free tropical paradise. This juice explodes with bright, sunny flavors, leaving you in total bliss.

Yield: 4 cups Serving size: about 4 cups Prep Time: 15 minutes

Ingredients:

1 medium ripe papaya, peeled, seeded, and sliced

1 small pineapple, peeled, cored, and sliced

1 (1-in.) piece peeled fresh ginger

1 medium kiwi, peeled

1.2 cup fresh young coconut water

Directions

1. In a juicer, alternate pressing papaya slices, pineapple slices, ginger, and kiwi.

2. Gently stir coconut water into juice.
3. Serve immediately.

Hollywood Celebrity Juice Blend

This brilliantly colored pink juice blend is famous for its tasty pineapple flavor that perfectly complements earthy beets and bright spearmint.

Yield: 4 cups Prep time: 15 minutes Serving size: about 4 cups

Ingredients:

1/2 medium-small red beet, sliced

2 large Granny Smith apples, cored and sliced

1/2 large pineapple, peeled, cored, and sliced

3 medium sprigs spearmint

Directions:

1. In a juicer, alternate pressing red beet slices, Granny Smith apple slices, pineapple slices, and spearmint.

2. Stir and serve immediately.

Muscle-Builder Juice Blend

This savory, power-building juice is bursting with flavor. A medley of some of the most nutritious and tasty flavors out there, we recommend you drink it before or after a workout and during your juice fast.

Yield: about 4 cups Prep time: 15 minutes Serving size: 4 cups

Ingredients:

5 medium-small ripe tomatoes, sliced

3 medium celery stalks

3 medium carrots

1 medium lemon, outer rind removed, white pith intact, and sectioned

1 small lime, outer rind removed, white pith intact, and sectioned

Large handful small blueberries

1 TB. cold-pressed flaxseed oil

1/2 cup filtered water

Directions:

1. In a juicer, alternate pressing tomatoes, celery, carrots, lemon sections, lime sections, and blueberries.

2. Gently stir flaxseed oil and filtered water into juice.

3. Serve immediately.

Getting Green from Inside Out - A Starter Guide to Great Green Juices and Smoothies

Many many moons ago, back when I was a newbie vegan I was into green juice in a major way. In fact, I went vegan during my first 7-day juice fast. The leader of the class, Arden Zinn, is actually the reason I am vegan. For years I was all about the green juice and vegetable juices of all kinds. I did three subsequent juice fast one lasting 14-days the other two lasting 30-days a piece. For someone who is obsessed with cooking and eating, like I am, it opened up so much time in my day to pursue other things that the peace and stillness of not having to worry about what I was going to have for every meal and snacks was a breath of fresh air. Sometime around my juice phase I went through a raw-food phase (seriously, don’t all new vegans go through a raw food phase?) and while I was going through my raw-food phase I got really into green smoothies. You can see the evidence of my love for green smoothies in the first 15 recipes of my first book Quick and Easy Vegan Comfort Food. Where I blend everything from sunflower seed sprouts to broccolini into smoothies.

When I embarked on a new “healthy me” mission this past February one of the first things I added back to my life was green juices and green smoothies. With a backyard garden overflowing with fresh greens it’s a wonder I didn’t do it sooner. For my juice combinations I turned to several different books for inspiration The Complete Idiot's Guide to Juice Fasting (check out 3 recipes from the book here), The Everything Juicing Book and The Healthy Green Drink Diet were my blueprint for all my juicing needs. For an experienced juicer like me a refresher course in combining flavors was great but after two weeks of juicing my own vegetables at home I found the whole process to be ridiculously expensive and I couldn’t justify throwing all that money into my juicer when I could just eat the vegetables as they are. So I ditched the juice fasting books, tucked my juicer back into the pantry and moved on to green smoothies.

Green smoothies and other veggie based smoothies are where I found my sweet spot of nutrition. First of all, making a smoothie makes a much smaller mess than dealing with cleaning a juicer. Secondly, with green smoothies you get to keep the entire vegetable – all that good fiber and pulp with no waste! I earmarked my favorite green smoothie recipes from Quick and Easy Vegan Comfort Food then I moved on to some other great green smoothie books my favorites being – What Color is Your Smoothie? = (there is a sweet potato pie smoothie in this book that will blow your mind!), Green Smoothie Joy , and Green for Life . With my spring garden bursting with 5 different types of lettuce/salad greens, collards, kale and spinach the mileage I have been getting and will continue to get out of these books is well worth the extra room they take up in my cookbook library. And for those of you with kids green smoothies make excellent green popsicles!

Now, stop reading this blog, get in your car (or hop on your bike) and get yourself down to your local farmer’s market to grab some fresh greens and start blending!

Homemade Coconut Milk Yogurt

Making yogurt is a tradition in my family, but making dairy-free yogurt has been a trial and error process. My grandmother has dabbled in the kitchen making yogurt out of soymilk and occasionally mixing in a little almond milk (although I must warn you making homemade yogurt from commercial almond milk is quite literally impossible). For me, coconut milk yogurt is the holy grail of dairy-free yogurts. However,  as I have previously blogged about, the price of commercially processed coconut yogurt is enough to make the best yogurt taste sour! Although, I love the store-bought stuff but I hate exposing my little one to all that added sugar in it as well (the typical store bought yogurt has about as much added sugar as 2 tablespoons of frosting).

My go-to recipe is a recipe I found over 4 years ago that I’ve been tweaking ever since and will likely continue to tweak as my yogurt making progresses. I have only ever used a "yogurt maker" that is a warming plate with a lid that is specifically designed to keep yogurt at the correct temperature for fermentation (I have the Euro Cuisine Digital Automatic Yogurt Maker YMX650 ). Therefore if you have any questions about making yogurt in a crockpot, dehydrator I’m not the best resource for a good response. But I’ll work hard to find good links to these methods and update this blog post accordingly.

The biggest downside to this recipe is that coconut milk does not naturally contain any calcium and I love having the addition of calcium in commercially prepared coconut yogurt. I’ve started to play around with adding calcium in the form of calcium to the yogurt. I’m starting small and I’ll gradually increase the amount as time goes on and see if it affects the consistency at all. So if calcium is a concern for you check back periodically to see how the recipe evolves. I’ll also keep you posted via facebook as I tweak the recipe.

Oh! Before I forget, as far as add-in's to the yogurt go, after it's all fermented and chilled I like to mix in fresh fruit, mango chutney is amazing in this yogurt, homemade pineapple jam, apricot preserves, the list goes on! You're only limited to your imagination!  It also makes a great add-in to smoothies.

Three 14.5 ounce cans coconut milk 
1/4 teaspoon non-dairy yogurt starter/probiotic (I use Custom Probiotics Formula 2  - the company can add in additional strains and customize the blend for you as well)
2 tablespoons agave nectar
1 – 1 ½ tablespoons unflavored vegan gelatin 

¾ teaspoon calcium citrate powder, divided

1)       With boiling water, sterilize your yogurt containers, mixing spoons and other utensils.

Note: Depending on what type of dishwasher you have you might be able to forgo this step and sterilize in your dishwasher. Mine has a high-temperature wash setting as well as a sanitizing rinse setting. I use both of these settings in combination with a heated dry to sterilize my equipment. This takes more time and water but I like using this option on the weekends I can get everything sanitized while I’m eating breakfast then just reach in the dishwasher and grab the tools I need. This will keep bad bacteria from competing with the good yogurt bacteria

2)      Pour coconut milk into a medium saucepan and bring to a low boil, you’re shooting for 180^oF so you’ll need to use a food grade thermometer to check the temperature and make sure it doesn’t go over 180^oF. Once milk has reached 180^oF remove it from the heat. And whisk in the gelatin and then agave nectar until thoroughly combined.

Note: You must use some type of sugar in order for your yogurt to culture properly. This is probably the #1 question I get. Without sugar the culture has nothing to eat and cannot grow. Non-nutritive sweeteners like xylitol and stevia will not culture your yogurt. Using granulated sugar or agave nectar is your best option. The bacteria will eat most of the sugar and very little will be present in your end product.

3)      Find a cool spot in your kitchen and allow milk to cool to 95^oF, checking occasionally with a food grade thermometer (make sure you sterilize the thermometer after each check). This is a long process and can take up to an hour, sometimes longer so this might be a good time to pull up a little light reading or get some chores done around the house.

4)      Once milk has cooled whisk culture into the milk and continue to whisk until thoroughly combined, at least 60-90 seconds.

5)      Pour cultured milk into your yogurt maker jars. Cover and ferment at for 9-12 hours. The longer you ferment the yogurt the more the bacteria will consume the sugar within it therefore longer fermentation times yield a sourer yogurt.

6)      Once yogurt has been fermented remove the jars from the yogurt maker and sprinkle 1/8 teaspoon of calcium citrate powder into each jar and stir to combine. Cover jars with lids and refrigerate for at least 6 hours, I prefer overnight and sometimes up to 24 hours. If you peak in on your yogurt and it appears to have separated now worries, just give it a quick stir and you’ll be back on track!

Brooklyn Dark Chocolate - You are one chocolate away from a happier day!

I am not inherently a chocolate lover. I idolized my mom growing up and she hated chocolate so I steered clear as well. Add the fact that we weren't allowed many sweets growing up and you can draw a clear picture of me eating grape nuts and nibbling on raisins instead of candy as a child. It took me 3 decades but I have finally learned to enjoy the pleasures of a well crafted bar of dark chocolate. When the opportunity came along to sample Brooklyn Dark's line of 63% cacao dark chocolate I jumped at the chance. With flavors like Moroccan spice, Classic hemp, Open Sesame, and Orange Silk who could say no?

Since I was never a chocolate lover who craved chocolate morning, noon and night I've always been more reserved when it comes to eating dark chocolate. Two little squares once a week or so is enough to keep me happy. On the back of each bar of Brooklyn Dark it says "You are one chocolate away from a happier day" to which I said out loud to myself "we'll see about that!" as I unwrapped the bar of Moroccan spice and broke off two squares. I cannot describe the perfection that is Brooklyn Dark chocolate. The Morrocan Spice flavor is everything chocolate should be, its velvety and warm but at the same time savory with hints of cumin, coriander, vanilla and black pepper. It taste like the best Moroccan sauce you have ever had in your life. It immediately fills the senses without overloading them.

Next up I tried the classic hemp, which is just that - a classic dark chocolate bar. Although it has hemp in it (all Brooklyn Dark flavors do) you don't notice it at all. Its just a perfect rich bar of chocolate. The sweet citrus taste of Orange Silk snuck up on me. First I tasted the bits of dried cranberries and the slight crunch of the sunflower seeds and then just as I was about to type "can't taste the orange at all" a subtle burst of orange filled my mouth with a taste reminiscent of orange liqueur.

By now we all know that small amount of dark chocolate in the diet can be beneficial to our health - it's full of antioxidants, vitamins and minerals, improves cholesterol and blood sugar levels, and recent studies have shown in might in improve cognitive impairments . Add to that the power of hemp seeds, which are a rich source of essential fatty acids and, dare I say it, these bars are down right good for you!

Since I mozy through eating chocolate at a snails pace it will likely me months before I finish the three bars I've opened and move on to the last flavor (sesame seed) but when I do I'll be certain to update this blog to let you know what I think!

You can find Brooklyn Dark Chocolate at VeganCuts.com on the Brooklyn Dark website and at these fine stores 

Put Your Top On! (Healthy Top)

Have you ever seen those ultra-expensive gourmet whipped creamed canisters that turns whipping cream into whipped cream with a touch of a button? I'm a bit obsessed with them but for over $100 I'm stuck making whipped cream the old fashioned way. Well not completely and totally the old fashioned way - I'm not about to sit over a chilled bowl with a whisk for 20 minutes but I will break out my kitchen aid mixer and a chilled bowl. For the longest time the only vegan option for homemade whipped cream was soy based but as of last year Mimic Creme came up with a soy-free, gluten-free almond and cashew based whipping cream called Healthy Top that I love!

Each 16 ounce container makes about 4 cups of whipped cream and the calorie count isn't horrific either. I used this yummy fluffy cream to make the Agave Whipped Cream in my Flax Seeds Waffles with Agave Cream recipe (pictured below) from Quick and Easy Low-Cal Vegan Comfort Food . I'm starting to see this stuff pop-up everywhere from health food stores to your run of the mill conventional grocery stores and, of course, you can always fine it online.

Snack On This! The New Blueberry Hemp Power Snack

A couple months ago I got an email asking if I would like to try the latest "superfood" by Navitas Naturals. It had all the buzzwords of the moment - blueberry, hemp, superfood, gluten free, no refined sugars the whole nine. The word "superfood" is a huge turn off to me but I thought "what they hey, why not" and I decided to give it a try. The official name of the product is Blueberry Hemp Superood Power Snack (now that's a mouthful). They are bite size snacks (about the size of one of those fun size Snickers bars) and if anything were to ever look like what non-vegans think vegans eat this would be it. They are brownish-purplish little bars dotted with all sorts of seeds. The ingredients on the back just sound like it should be good for you - organic camu camu powder, organic lucuma powder, organic maca powder, organic chia seeds, the list goes on! I have no clue what most of that stuff is but I assume they're supposed to be...well...superfoods. I could go on and on describing these things but let's just say this, think of every buzzword for every healthy thing you could imagine and it's in this stuff.

I carried them around in my purse for a week then one day, while sitting in my pediatric nutrition class, I decided to give them a try. Everyone around me was slightly intrigued and slightly horrified by their appearance but, after one bite I had to admit, these things are darn delicious. I mean, really really good. They are super sweet without being high in sugar (sweetened by dates), have a great blueberry flavor and a little crunch thanks to the sesame seeds. As far as all the other fancy ingredients on the label, it's nice they are there but the flavors that really come through are the dates, sunflowers and blueberries. I have to say, these are one of the best on the go snacks I've tasted in awhile and they are also incredibly filling so a little goes a long way. I highly recommend these little snacks.

Game Day Nachos (from Quick & Easy Vegan Celebrations)

I'm not a sports kinda girl by any stretch of the imagination. I managed to make it through 2 years of cheerleading in highschool without ever actually learning how the game of football is played. But what I can do is cook up a big vegan feast for damn near any occasion and Super Bowl Sunday is no exception. Here's my recipe for Game Day Nachos from the Game Day Spread chapter of Quick & Easy Vegan Celebrations. Other Super Bowl Sunday favorites from this chapter: Spicy Seitan Burgers, French Onion Burgers, Sun-Dried Tomato Pinwheels, Loaded Potato Skins, French Onion Dip, Spinach Artichoke Dip, Seven-Layer Dip, Roasted Five-Spice Nuts and Brownies.

1 medium Yukon Gold potato, peeled and diced

1 medium carrot, peeled and diced

½ cup diced white onion

1 garlic clove, chopped

1 cup water

½ cup cooked navy beans

¼ cup canola oil

¾ teaspoon fine sea salt

1 tablespoon lemon juice

½ cup cashews

One 10-ounce can diced tomatoes with green chiles, drained

One 13-ounce bag tortilla chips

1½ cup cooked black beans

2 green onions or 1 bunch chives, chopped

1 cup sliced green or black olives

½ cup jalapeño slices

2 cups shredded romaine lettuce

Combine the potato, carrot, onion, garlic, and water in a small saucepan and set over medium heat. Bring to a boil, lower heat, and simmer, covered, for 10 minutes or until vegetables are tender. The smaller you cut the vegetables, the less time it will take to cook them.

Put the navy beans, oil, salt, lemon juice, cashews, and cooked vegetable with the cooking water into a blender and process until completely smooth.

Transfer the sauce to fondue pot or large mixing bowl and stir in the diced tomato with green chiles. Ladle the sauce over tortilla chips and top with the black beans, green onions, olives, jalapeños, and lettuce, as desired

Poblano Chickpea Patties by Moo Moo’s Frozen Meals

My experience with Moo Moo’s Sweet ‘N Spicy Curry Tofu was less than favorable too put it mildly. I spent a week giving Moo Moo’s Poblano Chickpea Patties the stink eye in my freezer as I grazed on leftover BBQ Baked Beans and frozen veggies. Finally, one rainy afternoon I mustered up the courage to pop these patties in the oven and just get the whole thing over with. The patties were much larger than I expected and didn’t looked to be pre-cooked at all which was a disappointment as I was expecting a crispy patty. I popped them in the microwave for 5 minutes, let them cool then took a bite. They certainly weren’t the worst things I had ever eaten yet not the best. As I suspected the patties were far from crisp and were, in fact, really mushy with the corn mix underneath them being their saving grace. Thankfully this was an easily remedied problem. I simply popped each patty in the convection oven broiler for about a minute on each side and they came out nice and crispy with just the right moist center. Then I added a little homemade salsa and voila! The perfect meal. The sodium content on these patties is pretty high (510mg) but the calorie count is low at 230 calories for the entire meal. I might get these again to keep around if I’m in a pinch or I ever find a coupon for them. The calorie count alone makes it pretty great even with the high sodium. But with so many other great vegan frozen food options popping up every day I can’t guarantee that this will be a staple in my freezer.

Sweet ‘N Spicy Curry Tofu by Moo Moo’s Frozen Meals

December of every year is my time to take a break from the kitchen, concentrate on finals and relax from the exhaustion of a year of writing, school work and regular good ole fashioned work. I usually end up eating everything out the freezer (which coincidentally helps clean the freezer) and it’s the perfect time of year to try out the latest in vegan frozen meals.

Moo Moo’s Vegetarian Cuisine has a couple of vegan options so I thought I’d give them a try. I’m growing more and more fond of curry so I thought the Sweet ‘N Spicy Curry Tofu would be the best one to try first. It’s not only vegan but gluten free as well, which is always a plus. Don’t get too excited though, all the pluses stop there. This had to be one of the singularly most disgusting things I have ever tasted in my life. It was a soft mushy mix of red cabbage, raisins, apples and pineapple. All these ingredients sound like the making of a delicious meal but put them together with whatever horrific spice blend Moo Moo’s came up with and you have a completely inedible dish. I made it through exactly two bites before I spit everything out, brushed and flossed my teeth to rid myself of the taste forever and threw the whole thing in the outside trash bin (because there’s no way I was going to keep this stuff in the house). I implore you, save your $5.