Last month, we were fortunate to have some great sponsors for our Farm Sanctuary event. There were several products I had previously never tried—like Parma and Edward & Sons rice snax crackers—and some I use regularly, like Nasoya tofu. We had fun this month trying out some recipes with these new products.
My family can’t seem to get enough of the Edward & Sons rice snax crackers. They are light and crispy and wonderfully addictive. I love these crackers and I really support this company, and according to their web site they “support plant-based diets, organic agriculture, fair trade and other sustainable practices.” That’s the type of company I’m happy to endorse. These are good with some hummus or even just by themselves.
I first tried Parma on a plate of spaghetti, but I soon found a great recipe that actually incorporated it into a dish. I was looking through Robin Robertson’s Vegetarian Meat and Potatoes cookbook (which is one of my favorites), where I found a great recipe for vegan “meatballs.” Using some thawed chick’n patties, parsley, and original Parma, I quickly put these together and cooked them up on the stove. They were quick, delicious, and cheesy! I don’t enjoy many cheese substitutes, but this one gets two thumbs up from me.
Nasoya makes several different kinds of tofu, and I used their organic silken variety to make some brownies using a recipe out of the truly wonderful Vegan Cookies Invade Your Cookie Jar. This simple, delicious brownie recipe works perfectly with Nasoya silken tofu and you’ll never even know there’s tofu in the recipe. I enjoy their products because I’ve found them to be fresh and I really appreciate the recyclable packaging.
But don’t take my word for it—try these products yourself. You’ll support some great companies and you’ll probably make some yummy recipes, too!