Product Review: Ian's Mac and NO Cheese (GF)

So I'll start my renewed commitment to the food blog with a product review. Ian's Mac and NO Cheese which is also gluten free. It uses nutritional yeast for the cheesy base, so it is a lot different than Amy's Mac and Cheese with Daiya. I like it, though.

I use a microwave to make this stuff, and the directions are: poke holes in plastic, then micro for 2min on high, then remove overwrap, stir, micro one more min, and let stand. After the first 2 minutes, during the first stir, this stuff is REALLY questionable: it's runny, the pasta is not done, and does not resemble any mac and cheese I know. Do not give up! After the next minute in the micro, the sauce thickens and the pasta becomes more al dente.

This stuff alone is not bad, but I have been really enjoying it with mixed vegetables and sliced veggie dogs along with some ketchup and hot sauce. Definitely not for everyone, but worth a try.

Amy's Rice Mac and Cheeze

I already reviewed this in my previous post. Here's photo proof of the deliciousness. It's truly creamy, unlike any vegan mac and cheese I've had before.

Yum yum yum. Overpriced? absolutely. Worth it for the delicious convenience.

New Product Reviews: Daiya Cheese, Amy's Mac & Cheese, Rice Cheese Blocks,

So, this is a no-photo post. There is a very good reason for this.

I have found the best vegan cheese ever, and most (all?) of the dishes have resulted in not blog-worthy photos. What is this mysterious "cheese"? Daiya.

Seriously, check out that link. Gluten, soy, dairy free. Yet...delicious. It comes pre-shredded, in mozzarella and cheddar flavors. (At least at my local Saint Paul, MN, Whole Foods.) My chief complaint is that the package is not resealable and forces me to either dump the contents into another zip-top bag or to utilize my chip clips. (There are roughly 3 individuals who are laughing at my chip clips because they know exactly where they are from.)

Mr. Coconut and I have made several quesadillas and added the cheese to various burritos and pasta dishes. Not to mention just dipping the quesadilla slices in spicy taco sauce, awesome salsa and other dips. Yum! Other dishes in the past two weeks that added Daiya cheese: red potato hashbrowns with Daiya; red potatoes thinly sliced with garlic and onion and olive oil -- plus cheese at the end. I know, a bit potato-heavy, but other than quesadillas and potatoes and pasta, the Daiya cheese ran out quickly.

On that note, I also tried the Amy's Non-Dairy Rice Mac & Cheeze. Amy's previously had a "soy cheeze" mac & cheese that was not vegan. They also had a rice macaroni & cheese that was not vegan. However, this new stuff is made with the aforementioned Daiya cheddar. SO AWESOME.

Back story:

I loved making my own mac & cheese, and still love it even as a vegan. I'm a fan of Road's End mac and cheese mixes. I'm also a fan of making my own mac and cheese with nutritional yeast.

Long before I was vegan, I became obsessed with this frozen mac & cheese from Michelina's. It was creamy, dreamy, quick and comforting.

Guess what? The Amy's mac and cheese tasted just like I remembered Michelina's tasted like. Amazing.

Word is that Galactic Pizza an awesome local pizza joint, is using Daiya as its vegan cheese.

Another new product I tried in the past few weeks was the Galaxy Rice Cheddar block of cheese. I've talked about my love of the rice cheddar cheese slices. It's nice to have soy-free selections in the vegan cheese market. The block of cheese shredded finely was pretty good in Tofurky sandwiches after being heated up for 30 seconds. Not nearly as good as Daiya -- like no where near. This stuff is still the most awesome vegan cheese next to Daiya, though.

So now I have more Daiya and I plan on attempting photo-worthy dishes. My main thought is to make the best potato skins ever: baked up russets with sour cream, green onions, Daiya cheese, and -- possibly -- bacooo bits. (I have a plan on making my own Bac-O Bits with some TVP. Maybe, maybe even make some killer twice-baked potatoes, we'll see.

Mac and Chreese with Spinach and Broccoli

The mac and chreese is from Road's End Organics, which has been mentioned a few times before.

This time around, it was shells and chreese, and for the side dish I sautéed spinach and steamed up some broccoli. I flavored the side dish with some lemon pepper and olive oil. It's simple and delicious, a common theme on my food blog, if you haven't noticed.

The Triple Rock: Cook's Revenge, Chicago Dogs and Mac & Cheese

The Triple Rock is one of my favorite Minneapolis bar/restaurants to go to. It's a punk rock bar with an attached club for rock shows and it also serves American-style bar food. Here are a few dishes from a recent visit:

The Vegan Cook's Revenge:



This is one of my favorite things to order at the Triple Rock. "The Cook's Revenge" is basically whatever the cook wants to give you, no substitutions, no refunds, you get what you get. The only request that can be made is to make the dish vegan or vegetarian rather than meaty. I've had this 100 times, and I've had just about everything under the sun from PB&J to a 4-plates of food breakfast meal. Pictured above was a bowl of goodness: pinto beans and salsa covered with veggie sausage and smashed tater tot potatoes, which was then covered with their vegan nacho cheese and topped off with star-shaped veggie sausage. It was quite good.


Vegan Mac and Cheese:



Just what it says: big elbow macaroni noodles in a nutritional yeast sauce and topped with more nooch. Served with a GIANT piece of Texas toast.

Vegan Chicago Dogs:



This is two vegan Chicago dogs topped with peppers, tomatoes, onions, relish and mustard. Served with fries (and an extra side of vegan nacho cheese.)

Other favorites of mine include the Mock Duck sandwich, vegan nachos, their housemade hummus (REALLY garlicky), and "The Best Vegetarian Sub Ever."