NoBull Burgers: The Ultimate Veggie Burger
There are two camps of people in the vegan burger market: those who want a great tasting veggie burger and those who want a meat imitator. I belong to the veggie burger segment and have spent years trying to find the best veggie burger: both store bought and homemade in the hopes of finding the holy grail of veggie burgers. It’s been a long road.
Ingredients matter so making my own veggie burger with beans, rice, onions, spices, lentils, mushrooms, zucchini, and other veggies and grains seems to be a good idea but I’ve yet to find a recipe that makes a moist, delicious, and healthy veggie burger with an abundance of flavor (and that doesn’t fall apart). Frozen veggie burgers have been a disappointment in that most are greasy or have ingredients I try to avoid (i.e. oils, fillers, and ingredients I can’t pronounce) until recently when I discovered the NoBull Veggie Burger: a whole food, real food veggie burger. Read more 
Alfajores: The Oreo-Mallomar of Argentina
A traditional alfajore from Argentina is two buttery cookies filled with creamy dulce de leche caramel. Although these scrumptious treats are typically made with butter, milk, eggs, and sugar, there are as many versions as there are types of cookies (some are plain, some are covered in chocolate, etc.). What they all have in common is a loyal following of alfajore enthusiasts who couldn’t imagine life without this luscious treat.
Alfajores are to Argentinians what the Mallomar and Oreo cookies are to Americans. The idea is similar: take a cookie or two and fill the center with a soft sweet filling and then enjoy as is or add more decadence by covering the cookie in chocolate. Read more
Nairn’s Oatcakes
An oatcake is a cracker made primarily from oats. A Scottish creation, the oatcake is to the Scots what a Ritz cracker is to Americans, a Rosca to the Spaniards, and what a TUC cracker is to the French: that is, a traditional cracker that is often used as a chariot for a topping with bold flavor. Read more
The Essential Round Food Molding Set
Several months ago, I was in a restaurant (Levél Veggie Bistro) by Retiro Park in Madrid when I was blown away by a dish called “Timbal Fresco de Quinoa” which means “Fresh Quinoa Timbale.” This beautiful plate of layered quinoa, sliced avocado, and chopped tomatoes with sprouts and ground black peppercorns on top was served with basil leaves along with a lemon squeezer and olive oil. I simply sprinkled the fresh lemon juice over the top with a sprinkle of salt and the flavor was magnificent. Read more
Consider Brandless™
Brandless™ is a relatively new company launched in July, 2017 that focuses on better access to better quality (i.e. Non-GMO, organic) goods at a more competitive price.
Instead of relying on grocery stores for common household goods (i.e. beans, ketchup, mustard, maple syrup, tomato sauce, jam, dried fruits and nuts, grains, rice, peanut butter, and more), consumers can buy directly from Brandless™ – a company that sources their goods directly from suppliers.
There are no distribution costs, wholesale to retail markups, shelf stocking fees, breakage and settlement costs, and no retail marketing costs because the supplier is linked directly with Brandless™ who delivers the goods directly to the consumer, for free (orders over $39 are shipped free, otherwise shipping is a flat rate of $6). Read more
Mailorder Fruit: Where to Find the Best Fruit
Grocery stores are filled with fresh fruit – peaches, plums, apples, and more – that looks great on the outside but is often mealy, flavorless, or dark on the inside (indicating the fruit was picked too early and put in cold storage).
I can’t tell you how many peaches, nectarines, and apples I’ve thrown out over the past few months. And, it’s not just from ordinary grocery stores; I’ve purchased awful peaches and nectarines from Whole Foods and Fresh Market on numerous occasions. Often times, this is because the fruit is technically out of season – grown in a faraway place, cooled, and transported – but in the summer and early fall, there is no excuse. We should be able to buy peaches, nectarines, and apples that are juicy, flavorful, and delicious during the summer and fall.
Farmers Markets are often reliable sources of high quality, locally grown fruit but if these are not an option, consider ordering fresh fruit from Frog Hollow Farms – a certified organic farm that grows peaches, nectarines, apricots, pears, pluots, cherries, avocados, and more. Read more
Qi’a™ Superfood Cinnamon Pumpkin Seed Oatmeal
Oatmeal is not one of those sexy breakfast foods that most people get excited about. Some devotees, like my husband, add fresh fruit, maple syrup, dried fruit, and nuts to make it palatable (he’s not a big oatmeal fan) while others simply sprinkle a bit of cinnamon or brown sugar and a spoonful of walnuts or pecans to add some crunchy texture to a breakfast staple.
But, there is a third option: Qi’a™ (pronounced Kee-ah) Superfood Cinnamon Pumpkin Seed Oatmeal (gluten-free): a blend of seven organic ingredients: rolled oats, buckwheat groats, pumpkin seeds, inulin (a natural fiber and sweetener derived from the root of plants, often chicory), chia seeds, hemp seeds, and cinnamon. That’s it. No added refined sugars, flavors, preservatives, and no artificial colors or flavors. Read more
Best Bagels in NY: Tompkins Square Bagels
Everyone in New York and beyond has an opinion about bagels so I’m just going to put my two cents out there. Tompkins Square Bagels makes the best bagels, period. A great bagel has to be big and round, golden brown and slightly crispy on the outside and doughy on the inside – and that’s what Thompkins Square Bagels are.
With two locations (the original location at 165 Avenue A by Tompkins Square Park and 184 2nd Avenue between 11th and 12th Street) in the East Village, Tompkins Square Bagels is a neighborhood bagel shop but also a destination spot for many New Yorkers who know a good bagel when they taste one. Read more
Himalania Organic Dark Chocolate Covered Chia Seeds
Rich in Omega 3’s, fiber, and magnesium, organic and fair-trade Himalania chia seeds are grown in Peru. A popular seed used in cereals, chia seeds are also used as an egg replacement because the seeds when moistened expand into a gel-like texture that helps bind and elevate foods together. But beyond using chia seeds as a nutritional boost, leavening agent, or binder for cereals, puddings and baked goods, chia seeds are also a great tasting snack food, especially when they are covered in rich, dark chocolate. Read more
Sigmund’s Pretzels
Pretzels are a part of the landscape of New York City and, yet all pretzels are not created equal. Those hard, dry and tasteless pretzels sold on virtually every street corner taste like cardboard and make people wonder what the fuss is all about. Surely New York can do better than that…and, they do but you have to know where to find them. Read more
Paddock Post 