Kenchi is not your ordinary kimchi – a traditional South Korean side dish made with salted and fermented vegetables seasoned with spices. Made on James Island in Charleston, South Carolina by Kenchi Ferments, Kenchi is a crisp, fiery, crimson version of kimchi made with cabbage, radish, beets, carrots, ginger, salt, green onion, shallots, garlic, and Thai pepper. Bright and bold, Kenchi is the American south’s version of a spicy Korean crisp vegetable salad. Read more
Every once in a while, a girl just needs a doughnut because there’s something totally decadent about biting into a light airy yeast-raised doughnut with a cinnamon sugar or glaze topping (subsequent bites may take you into doughnut euphoria). But, for those following a plant-based diet, finding a delicious vegan doughnut is often challenging.
Whenever I visit cities or towns, I always google “chocolate,” “farmer’s markets,” “restaurants” (because most will make a plant-based option), “vegan restaurants,” and “doughnuts.” Although doughnuts are not exactly wholesome and nutritious, they are pure comfort food for special occasions, like a Sunday morning! Read more
Parma Zaan Sprinkles are an almond-based vegan substitute for parmesan cheese. Dairy-free with all natural ingredients and no artificial anything, Parma Zaan Sprinkles is also notable for containing no hydrogenated fats or refined sugar. Made with five ingredients: blanched almond meal, sea salt, nutritional yeast, dehydrated onion, and citric acid, Parma Zaan Sprinkles provide the nutty, cheesy flavor we all love without the dairy. Read more
A nut grown under makes for a milk above the rest.
Milkadamia is one of the newest and most creamy non-dairy nut milks on the market. Made of filtered water, macadamia nuts, calcium phosphate, pea protein, natural flavors, locust bean gum, sea salt, sunflower lecithin, gellan gum, and vitamins A, D, and B12, Milkadamia has all the good ingredients and none of the bad stuff. Read more
None of the eggs, all of the flavor.
Fabanaise is a new product on the market offered as an alternative to commercial mayonnaise. Whereas most mass produced mayonnaise contains soybean oil, eggs, natural flavor, and calcium disodium EDTA (a preservative), Fabanaise contains ingredients often found in your kitchen pantry: Read more
The right amount of seasoning can always take a pasta dish from good to great but figuring out the right herbs and spices to give a dish that zing is often perplexing. More oregano? basil? garlic? Instead of trying to figure it out, consider using Panniello sun-dried vegetables to add flavor and complexity to your next pasta dish. These packets of dried vegetables and spices are wholesome and natural with easily recognizable ingredients that make a robust addition to almost any sauce. Read more
The Eden Shake is a sesame and sea vegetable seasoning made with sesame seeds (black and white), pickled red shiso leaf (red shiso, sea salt, ume plum vinegar) and nori seaweed. Although sesame seeds are relatively mainstream, red shiso leaf and nori seaweed may leave some people scratching their heads.
Red shiso leaf is a culinary herb belonging to the mint family that is often used as a seasoning in China and Japan. Nori seaweed is an edible seaweed that is commonly used as a wrap for sushi. Together these four ingredients make for a very tasty, low sodium, and low-calorie seasoning agent for cooked vegetables, salads, tofu, pasta, potatoes, grains, and more. Read more
Don’t feed your dog what you wouldn’t eat yourself.
Ry’s Ruffery was born of a young boy’s desire to make healthy and delicious dog treats (that also smell good) for his puppy, a beagle named Barkley. Using the most wholesome ingredients available, Ry’s Ruffery makes three varieties of dog biscuits – Peanut Butter, Pumpkin-Apple, and Cheddar – all of which are grain-free, vegetarian, crunchy, wholesome, and pretty darn good (yes, I did taste a peanut butter biscuit). But, the ultimate judge is the dog and in my home, both my dogs gobble these treats down. Read more
Gremolata is an Italian chopped garlic, herb and citrus blend that can be used to add zest and flavor to any number of dishes, but especially vegetables, including roasted potatoes, zucchini, cauliflower, carrots, parsnips, broccoli, butternut squash, asparagus, brussels sprouts, and more. Read more
Mustard is one of those foods that people tend to have strong opinions about. Just ask Malcolm Gladwell who wrote The Ketchup Conundrum in the September 6, 2004 issue of The New Yorker. In the article, Gladwell notes that while ketchup has basically stayed the same through the years, mustard has undergone a revolution of sorts and evolved into the most segmented condiment on the market.
Grocery store shelves offer dozens of varieties including yellow, dijon, spicy brown, whole grain, English, honey, hot, and the very popular stone ground, which is mustard produced by grounding mustard seeds with a stone mill, and adding other ingredients to make a coarse or smooth textured condiment. Read more