A grilled cheese sandwich is classic comfort food that makes for the perfect lunch along with a bowl of soup (preferably tomato). Two pieces of whole grain bread grilled on a skillet (with a touch of olive oil) with cheese oozing out the sides is so simple and yet so satisfying. Crunchy on the outside, moist on the inside, the grilled cheese sandwich was one of my favorite go-to sandwiches when I wanted to taste total deliciousness.
Being plant-based doesn’t mean you can’t enjoy this all American favorite thanks to Field Roast CHAO Slices – rich and creamy vegan cheese slices that melt just like Cheddar, American, Provolone, or Muenster when placed between two slices of bread and grilled on the stove or in a panini maker. Read more
Avellana is the spanish word for “hazelnut” or “filbert” so with that knowledge it’s not hard to guess what the number one ingredient in Avellana Vegan Hazelnut Parmesan is: hazelnuts – a nut that is high in calcium, vitamin B-6, magnesium, iron, and vitamin C. Read more
Christopher’s Kitchen – a restaurant, take-out, juicer, and wine bar in Palm Beach Gardens, Florida makes a product called Macadamia Cheddar that can only be described as pure fromage plant-based bliss. Made of organic ingredients – macadamia nuts, carrot juice, lime juice, nutritional yeast, turmeric, jalapeño, paprika, and sea salt, Macadamia Cheddar tastes like savory aged cheddar cheese baked into a semi-crunchy cracker. Read more
Nachos are an American favorite but making vegan nachos may seem pointless for those on a plant-based diet because isn’t the point of nachos cheese? Well, not really. The deliciousness of nachos depends on several factors: good chips, refried beans, crispy chopped lettuce, sweet tomatoes, creamy ripe avocado, and for those following a plant-based diet, often a cheese substitute made from a nut milk. Read more
Kite Hill – a California-based brand owned by Lyrical Foods, Inc. – has done what no other company has been able to do: make a truly delicious homemade ravioli with all the attributes we relish: the rich flavor of “cheese” and fillings enveloped in homemade pasta – but without the dairy products. Using artisanal almond milk products (that have been cultured just like dairy milk products) along with simple fresh ingredients, Kite Hill applies traditional methods to make one of America’s favorite comfort foods plant-based. Read more
Parma is good karma!
Watching a fresh hunk of Italian parmesan cheese turn into a snowfest on top of my pasta used to make me giddy with delight. After all, what’s better than a big bowl of pasta covered in tomato or pesto sauce and freshly grated parmesan cheese? Few things are, so going dairy-free relegated parmesan cheese to a distant bittersweet memory. But life has a way of opening a new door after one has been shut. Read more
Today is Election Day. Many of us will flock to the polls and cast our votes for the candidates we want to represent us. Although the really big election day is a year away, the essence of leadership is heavy on many people’s minds with all the presidential debates. As we make our choices today and in the future, let us not forget about the people who are making a difference by making this world a better, healthier, and more compassionate place. Read more
Delicious shelf-stable olives from small family farms in Sicily, Greece, and Spain are now available through Jeff’s Naturals – a California-based company specializing in jarred Mediterranean products free of preservatives, stabilizers, artificial colors, flavors and sulfites. With seven types of jarred olives in the company’s product line, Jeff’s Naturals appeals to a wide variety of those who love their olives plain, stuffed, or sliced. Read more
A vegetarian lifestyle has always been a natural fit for me and the only two things that really hold me back from becoming a vegan is butter and cheese. Although infrequent, I do indulge in a Levain Chocolate Chip Cookie or a Salty Oats oatmeal cookie by Kayak Cookies – both of which are made with butter (and eggs). And, then there is cheese. A slice of Comte or Vermont Cheddar on a toasted bagel with lettuce, tomato, and red onion is my dream bagelwich and my go-to snack when I’m on the road and fresh out of energy bars. I can go to any bagel shop and get my fix. “Hold the meat, keep the cheese, and add the veggies” and I’m off and running. Read more