Vegan Must Have Products, Brands, Staples, etc.

I have done this in the past where I have listed some staple items that I use but today a friend from elementary school said she was struggling with being vegan and had turned to salad so I wanted to make up a list for her of things in my fridge/pantry that I think are definite “go to’s” for me in a house with omnivore husband, 14 year old, 10 year old, and a vegan baby. So here it goes my updated list:

 

List of Vegan Products Everyone Should Have in their Fridge or Pantry or Try:

 

  1. The Obvious fruits, veggies, pasta, and grains always on hand. I keep a lot of different types of grains and mix them together in the steamer (brown rice, couscous, quinoa, amaranth, etc)
  2. Beyond Meat Chicken (http://beyondmeat.com/)
  3. Beyond Meat burgers (always add standard topping before trying likes cheese ketchup mustard lettuce tomato, otherwise the taste is a little off, never expect a perfect meaty burger, its not meat and doesn’t have blood in it)
  4. Beyond Meat Fiesty Crumbles (taco meat)
  5. Beyond Meat Beefy Crumbles (for pasta sauce or lasagna)
  6. Bulger Wheat (this is perfect to put in chili or pasta sauce for a meaty texture and will take on the flavor of the sauce)
  7. Colgin Liquid Smoke (it’s a small bottle of liquid but gives a meaty smoky flavor with just a few drops to Seitan)
  8. Seitan (I use various kinds but will not eat it without liquid smoke and maple syrup, this gives the taste of a ham flavor)
  9. Gardein Fishless Filets (Literally identical to those Gordon’s battered fish filets) (http://www.gardein.com )
  10. Gardein Chicken Strips 7 grain (perfect with honey or Beefree Honee)
  11. Gardein Chicken Sliders (easy to microwave and taste the same)
  12. Gardein Chickenless Patties or Whole Foods 365 Chickenless patties
  13. Whole Foods 365 Chickenless Nuggets
  14. Gardein brand everything is also available at Yardhouse and you should def try it.
  15. Chao Cheese in any flavor is great, I use creamy for grilled cheese
  16. Earth Balance Butter Products
  17. Hazelnut Milk for cereal (I use Pacific Foods)
  18. Soy milk for cooking creamy Sauces
  19. Daiya Cheeses for cooking, do not eat anything except the block Havarti and Gouda raw, they don’t taste right.
  20. Firm Tofu and Chickpeas mashed together with seasoning (garlic etc) makes a great ricotta for lasagna or you can buy Tofutti brand
  21. Tofutti or Daiya Cream Cheese or Sour Creams ( http://www.tofutti.com/ )
  22. Tofutti American slices for sandwiches and grilled cheese
  23. American Flatbread Company Vegan Harvest Pizza is great (www.americanflatbread.com )
  24. Go Veggie! Vegan Parmesan (small purple container, is the only kind I will use none are even close to this)
  25. Amy’s brand meals frozen
  26. Dr. McDougall’s dry soups, Asian noodle containers, and oatmeals
  27. Vega Protein Powders
  28. Orgain Vegan Protein Nutritional Shakes
  29. Betty Crocker Fudge Brownie mix with one can of pumpkin makes brownies, same with cake mixes just check for milk
  30. Kirkland (Costco) semi sweet chocolate chips are vegan
  31. Earth Balance Puffs are like Pirate’s booty, they also have cheese popcorn like Smartfood
  32. Look on PETA for “accidentally vegan products” as well
  33. Just Mayo is amazing. I really love the knew chipotle and siracha flavors and put it on vegan fish tacos with the gardein fish like a chipotle sauce would go on)
  34. Vegan Pesto is sold at Whole Foods in the section with olives and mozzarella and I can’t remember the brand but it is a black container with a brown natural wrap and a heart on it, it has regular pesto too and other sauces.
  35. Victoria Brand Vegan Cream Sauces and Marinara
  36. Rao’s marinara
  37. Whole Foods Premade Pizza Dough
  38. FoMu Ice Creams (based in Allston but sell at some Whole Foods)
  39. Cashew Cream Sauces
  40. Pacific Foods Cashew Based Soups or any soups that are vegan are good
  41. Earth Balance Boxed Mac n Cheese is amazing just like Kraft
  42. Look at veganessentials.com for help too, I love them, shipping is expensive but they have everything first. Otherwise my go to for specialty stuff is Whole Foods but I can get a lot at Market Basket, Stop and Shop, Shaws, etc.
  43. So Delicious Brand Ice Creams, milks, etc.
  44. I also eat that pudding with the Panda on it by Zen products. Chocolate only, vanilla had a weird chemical smell I didn’t like and separated after a few days.
  45. I also like the Tofurkey Beer Brats they are amazing and I will also grab the sliced sandwich meats if they have cheese and such on the sandwich too.
  46. I do Field Roast for the holidays with the pastry wrap and stuffing with cranberries and such inside.
  47. Vegg for cooking without eggs in pretty much every format except scrambled. It even smells like egg.
  48. I also love the pasta products from Explore Asian. They have Black bean and soy and all are filled with extra protein but taste just like traditional pasta.

I think that is most. I just added some that I forgot too. Eat up! Food is love.

Perfect. Toll-House-Style. Vegan. Chocolate Chip Cookies.

I love chocolate chip cookies. I love chocolate chip cookie dough even more. And in an honest, yet disgusting unveiling of my inner glutton, I love when you cream the butter, vanilla, and sugar together to make chocolate chip cookies. When I was a kid I used to try to steal dollops of the creamed mixture when my mom wasn’t looking. It was so good. I am glad I didn’t know about salmonella poisoning back then or the fat content of whole butter. Luckily with vegan baking, that salmonella is never a problem so yea… eat all the cookie dough you want! Also my brother is coming for Thanksgiving Dessert with his wife and my first and only nephew Baby Nolan and he (my brother) is a cookie monster, so I wanted to be able to make him chocolate chip cookies that I could also eat and so could any of my dairy intolerant family. My brother loves cookies so much I got him a replica cookie jar from our childhood for Christmas last year and it was not easy to find an owl cookie jar either! This will definitely be an experience thanks to my cookies 🙂

That being said here is my chocolate chip cookie recipe that I have been working on for ages. Every time I start I become uninspired by dry cookie dough (which every vegan can relate to due to the lack of eggs) and of course the ones that crumble or the ones that don’t taste quite right. These are not any of those. They are gooey and crunchy on the edges and melt until they are just thin enough but still soft inside. If you love cookies… you will also love me after you make this recipe.

 

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Perfect Chocolate Chip Cookies

  1. 1 cup of earth balance organic buttery spread
  2. 2-3 tablespoons of maple syrup
  3. 3 flax eggs (3 tablespoons of water and 1 tbsp powdered flax per egg)
  4. 2 tablespoons of vanilla extract (I use Penzey’s Mexican)
  5. 1 and 1/4 cups of vegan sugar (try half brown sugar if you have it for a richer flavor)
  6. 2.5 cups of all purpose unbleached flour
  7. 1-2 teaspoons of salt (I use kosher)
  8. 1 cup of vegan semisweet chocolate chips (I used Kirkland (Costco brand) this time instead of Whole Foods)

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*Optional: 1 cup of walnuts or pecans

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MIXING TIME!

  • Place all dry ingredients (except chocolate) in a medium to small bowl. Mix until well combined.
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  • Cream butter and sugar together in a larger bowl with a mixer. Then place all wet ingredients into the bowl and mix until well combined.
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  • If you have never made a flax egg all you do is place warm water in a bowl and pulverize flaxseeds in a coffee grinder until powdered and stir. It’s that easy.
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  • Slowly add dry ingredients to wet ingredients and mix until a dough forms. I use my hands but a mixer works well too.
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  • Last toss in chocolate chips and any nuts and knead into the dough. It will be a little oily. 
  • IMG_2626  IMG_2628

 

BAKE:

  • Preheat oven to 350 degrees.
  • Place a silpat or parchment on your baking sheet. These cookies WILL STICK OTHERWISE! This is very important.
  • Once the oven is completely preheated, place balls of cookie dough on the silpat or parchment lined cookie sheets.
  • Bake for 20-22minutes.
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  • Remove let sit for 5-10minutes and then transfer to a cookie cooling rack.
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  • Makes 3 dozen. Enjoy!
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FOOD IS LOVE.

The Hippie Gypsy