Beanfield's New Chips!

I've long been a fan of Beanfield's bean and rice tortilla chips. They're tortilla chips you can actually feel pretty good about. Since they're made with real beans and rice, these chips have a decent amount of protein (for a chip) and more fiber and less fat than traditional tortilla chips.

Plus, Beanfield's is the maker of the first (and only?) vegan nacho cheese tortilla chip. I remember when they first came out, it was like a vegan miracle. We could finally have something resembling nacho cheese Doritos again and have it be much healthier. They also make amazing barbecue tortilla chips, pico de gallo chips, and vegan ranch chips!

And now Beanfield's has released three new flavors. I actually won an Instagram contest for free samples of the new flavors (lucky me!), and Beanfield's sent me a giant box of chips in every flavor! I've reviewed the older flavors before, so I figure I'll just talk about the new ones here. My favorite new flavor is Jalapeno Nacho! It's just like the regular nacho flavor but SPICY! Look how much spice powder is on this chip!

I recommend eating the Jalapeno Nacho unadorned — no dip or toppings — so you can get the full effect of the awesome flavor. But sometimes, you just gotta have nachos, and they work well there too! Here they're topped with Let Thy Food Chili con Queso, Fantastic Foods Vegetarian Taco Filling (made from TVP), guacamole, Tofutti sour cream, Drew's mango-habanero salsa, and lots of veggies.

Most of Beanfield's flavored chips (and the sea salt variety) are made with a mix of brown rice, black beans, and navy beans. But there's a new White Bean with Sea Salt chip that's made with just navy beans and rice. It has a slightly different flavor, one that's more reminiscent of a white bean dip or spread. I enjoyed these with more Let They Food queso.

They've also released a new Black Bean & Sea Salt chip that's made with — you guessed it — just black beans and rice. These have a deep beany flavor that pairs WONDERFULLY with hummus. I ripped open the first bag in my car on my trip to Bonnaroo last month, which is why the torn bag is positioned atop my camping gear, pillow, and hula hoop.

These black bean chips literally sustained me throughout my weekend at Bonnaroo. I picked up a Tribe Garlic & Herb Hummus at Walmart near the campsite and stored it in the cooler all weekend. I had chips and hummus for a snack every day. So good!

Veggies Noodles!

I have a veggie spiralizer that, sadly, spends more time in the closet than on my countertop. But every once in awhile, I drag it out and make zucchini noodles (or zoodles) for a raw version of pasta with marinara or vegan fettucine alfredo. I've tried other veggies — beets, sweet potato — but that's about where my creativity stops.

But a new cookbook — Nourishing Noodles by Chris Anca— just might change all that! I was sent a review copy, and I've already made some really unique dishes. Not only does this book contain recipes for the traditional raw zucchini noodles, it also features recipes using apple noodles, kelp noodles, celeriac noodles, chayote noodles, daikon noodles, and so many more. Some recipes are raw, but others are cooked. There's even a chapter on desserts made with raw noodles (pear noodles with chocolate sauce! carrot cake noodles!).

I selected a couple recipes. First up, I just had to try the Noodle Pizza because noodles and pizza! This is made with a baked chickpea-zucchini-hemp crust, and that's topped with zucchini and sweet potato noodles, eggplant, mushrooms, red pepper "marinara," and a homemade garlic-chive cashew cheese.

I've never had anything quite like it, but it was delicious and beautiful. The cashew cheese was creamy and super garlicky. The crust doesn't hold together well when lifted, so it's best to eat this with a fork. But I was totally okay with that.

I had some leftover Garlic & Chive Cashew Cheese and some leftover zucchini and sweet potato. So the next day, I made a simple raw noodle dish with spiralized zukes, sweet potatoes, and the creamy cheese. I topped that with hemp seeds for added nutrition. It was like vegan alfredo!

Finally, tonight I made the dish that first caught my eye when flipping through the book — Seaweed Noodles with Maple Orange Tempeh. 

There's a gorgeous photo of this in the book (much better than mine), but the word "seaweed" scared me away. I'm not a big sea veggie fan (except for nori). But upon closer inspection, I saw the seaweed was kelp noodles. And I love kelp noodles because they don't taste fishy at all. In fact, they don't taste like anything, but they have a neat, crunchy texture. The kelp noodles are mixed with beet noodles (I used golden beets), carrot noodles, and a spicy tahini sauce. On top is the most delicious maple-orange glazed tempeh, sesame seeds, and bits of nori. The savory sauce and tempeh combined with the crunchy noodles made for a very satisfying dish. Bonus: It takes quite awhile to eat because it involves so much chewing. And I love meals that drag on and on because I'm happiest when I'm eating.

I love this book, and I know it will inspire me to branch out and use my spiralizer in more creative ways. I plan to try the Curry-Lime Sweet Potato Noodles, the Zucchini Noodle Salad with Moroccan Chickpeas, the BLT Noodles (made with zucchini noodles, kale, cashew cheese, and coconut bacon), and the Fresh Spring Rolls stuffed with carrot and cucumber noodles.

Peanut-free Nut Butter Giveaway!!

I'm not allergic to peanut butter (or any foods, actually), and for that, I am eternally grateful to the universe. Peanut butter is right up there with pizza and french fries and ramen as a favorite food. I probably eat something peanut butter-flavored or with straight-up peanut butter at least every other day. Sometimes, I just dip my finger in the jar.

So I'll admit I was a little hesitant to believe that Wowbutter, a peanut-free toasted soynut butter, could be as good as (or better than) peanut butter. I love all nut butters, but not all nut butters are created equal. And, in my humble opinion, peanut butter has always reigned supreme over almond, cashew, hazelnut, or any other nut butter. But the folks at Wowbutter offered to send me a few sample jars, and I WAS BLOWN AWAY. IT'S SO GOOD, Y'ALL!

This toasty, creamy, sweet 'n' slightly salty nut butter is designed to be safe for schools since so many kids are allergic to peanut butter these days (what's up with that anyway?). I'm kid-free, and my house is a total peanut butter zone, so the safety isn't a concern for me. But I can see where this would be handy for parents. It's also gluten-free and gmo-free, and each serving has 7 grams of protein, 4 grams of fiber, and a healthy dose of omega-3s.

The most amazing thing is the flavor. It's so toasty! I've eaten straight soy nuts before, and they're good. Not as good as peanuts. And that's why I wasn't expecting the flavor of Wowbutter to be so impressive. But I daresay that I think it's — gasp — better than peanut butter. At least, that's how I'm feeling lately. I cannot stop eating this stuff. I've been spreading it on sandwich thins before runs, eating it on bananas, adding it to smoothies. It's just so good. There's something about it that reminds me of the PB of my childhood, back when we all used to eat Peter Pan or Jif or one of those hydrogenated oil-containing peanut butters. But Wowbutter is totally free hydrogenated oils and trans fats, and the sugar used is cane sugar.

Since they sent me several jars, I'd like to give one away to a lucky reader! Leave me a comment here about your favorite use of nut butter, and I'll randomly choose a winner. U.S. readers only, please (because international shipping isn't in my budget right now!). Contest runs through Sunday night (July 17th). BE SURE TO INCLUDE AN EMAIL ADDRESS (unless you know I know how to contact you — like through another blog or if we're FB friends).

More Stuff I Ate

I posted a handful of random meal pics yesterday. Here are some more!

One day last week, I dropped by Pink Diva Cupcakery for lunch and got Cassi's Chili Mac. It's made with spiral pasta, tempeh, and a chili-cheese sauce, and it's served with sour cream. I added jalapenos from my garden. Yes, I bring peppers to work for such occasions.

I showed y'all Imagine Vegan Cafe's amazing homemade Vegan Cashew Mozzarella Sticks in my Fourth of July post. They were running them on special for the holiday weekend. I ate them twice in one weekend because they'll probably never have them again, and they were the best thing I've ever eaten. Here's my second batch. I added vegan honey mustard for dipping this time.

Today, I met my buddy Dawn at Maciel's Tacos & Tortas for a quick work day lunch. She's vegan, and she said the Papas Fried Tacos were vegan when ordered without cheese and sour cream. So we got those! These are FRIED TACOS, y'all. They deep-fry the shells, and they're stuffed with smashed potatoes. As with all Mexican joints, you never know if the rice and beans are actually vegan, but I have a personal policy of "don't ask, don't tell." If they serve rice and beans with the vegetarian entree, I'd rather just hope for the best. Other vegans have different outlooks on that theory, and that's fine. To me, it seems better for the animals if vegans don't come across as picky eaters who ask lots of questions because that makes veganism seem rigid and unapproachable for non-vegans (read: potential future vegans). I did a workshop on that topic at Vida Vegan Con 3, and the lovely ladies on the Vegan Warrior Princesses Attack podcast have recorded an awesome episode on the topic.

I've been eating a tad healthier at home, of course! Lots of salads lately. Earlier this week, I had salad and a side of Beyond Meat Griller Strips with Hope Kale-Pesto Hummus for dipping. That's a little snack I learned about on the Rise & Resist podcast. Turns out cold Beyond Meat strips dipped in hummus are phenomenal. 

I stocked up on Tofurky Hot Pockets when I visited my parents in Jonesboro last weekend. They carry all the flavors at The Truck Patch, their health food store there. This was a Ham & Cheese Style Pocket with a side salad covered in Just Ranch.

Alright, I'm off to bed. I have lots of good eatin' planned for tomorrow!

Stuff I Ate

More random meals! Yay! These are always my favorite posts. As usual, I've got more random pics than I have time to post tonight, so I'm posting a few today and some more tomorrow. Today's theme is breakfast and brunch!

I'll start with Sunday brunch since it's the most important meal of the week. Most Sundays, my bitches and I go to Imagine Vegan Cafe. But this past Sunday, only Megan was available, and she was scheduled to work at Imagine that night (side note: all of the brunch bitches work at Imagine, except for me). She was willing to eat there and then go to work there, but I suggested we meet at our friends Nigel and Andrea's secret brunch club instead so Megan didn't have to spend all day at Imagine. Megan was all for that!

Chef Nigel does Sunday brunch in his home, supper club-style. You have to RSVP, and it's best if Nigel knows you. Thankfully, we're in the know because his food is AMAZING! Megan and I ordered two different sandwiches and split them, so we could try more things. I ordered the Breakfast Sandwich with sides of Roasted Potatoes and Sauteed Kale.

Here's a close-up of the breakfast sandwich — tofu scramble, spinach, vegan cheddar, and veggie bacon. So good

Megan went with the Black Bean Wrap and Sauteed Kale.

We each took half of one another's sandwiches. I'm usually one who prefers plant meat over beans, but Nigel knows how to do a black bean wrap right! This was amazing and probably my fave over the breakfast sandwich. Black beans, quinoa, carrots and some other veggies, all seasoned to perfection and grilled in the wrap.

My breakfasts at home have mostly been smoothies and vegan egg & sausage breakfast sandwiches (on gluten-free bagels, but I'm saving those pics for an upcoming gluten-free bread review post). I've also been eating plenty of post-run protein waffles. Y'all know I love me some FitQuick Protein Waffles, which have 22 grams of plant-based protein! Here's a Birthday Cake Waffle with Maple Syrup and Banana Soft Serve. Like a birthday party in my mouth!

This morning, I took a cue from Lacy Davis's @lacycrushesfood Instagram account and made these FitQuick Java Chip Protein Pancakes with Maple, Tahini, Bananas, and Blueberries. She'd made the same thing recently (only with the lemon poppyseed Fitquick instead of java chip), and I couldn't stop thinking about that tahini on those pancakes. It was my first time making FitQuick waffles as pancakes, and they were awesome! Light and fluffy and gluten-free and protein-packed!

Okay, more pics to come tomorrow!

Handcrafted Vegan Soap!

I'm kind of a soap addict. Any time I find myself at a craft fair or festival, if there's a soap vendor, you can bet I'll be there asking about ingredients in their soaps. If they're vegan, I always buy a bar or two. Last holiday season, I even started making my own soaps with vegan soap base and essential oils to give away as gifts (but of course, I made plenty of bars for myself too! One for you, one for me, right?).

Of course, I'd rather have soap that someone else lovingly made because that saves me time. And now there's a vegan soapmaker in my area, so I can get locally made, vegan, all-natural soaps. Epiphany Soapworks — a soap maker out of Newbern, Tennessee — contacted me to ask if I'd like to try their handmade, vegan soaps. I browsed their website and opted for the Detox Bar.

This bar is made with activated charcoal, which is said to remove toxins and impurities and can help with acne and eczema. I don't have acne, but I do have a touch of eczema, and my skin could use all the help it can get. Plus, I've been using charcoal toothpaste and face masks for awhile and love them, so why not charcoal soap?

The bar, like all their bars, retails for $8, and it's a hefty bar. It'll last awhile. I tried the bar in the shower this morning, and it had a silky-yet-rough texture that's hard to describe. Like you could feel it digging in and washing off the dirt (and I had just come in from a run, so I was sweaty and nasty).

The scent is very light, just a clean and fresh aroma. But they do have other bars that are more scented, like Relax (lavender), Energize (peppermint and citrus), Rejuvenate (it has coffee grounds in it), and Exfoliate (lemongrass and poppyseed), to name a few.

Not only is Ephiphany Soapworks cruelty-free and all-natural, they also donate part of their proceeds to the ASPCA! So you're helping animals with every purchase! As a special for Vegan Crunk readers, Ephiphany is offering 10 percent off bar purchases if you use the code CRUNK10. Offer starts Tuesday, July 12th and runs for 7 days.

Vegan Eats at the Stem & Spoon Cafe

I grew up in Jonesboro, Arkansas, a small college town that honestly didn't have much to offer in the way of vegetarian food when I was growing up. I went vegetarian there in 1994, and I pretty much lived off of mac & cheese, cheese pizza, veggie burgers, and my mom's meat-free versions of her homemade meals. But there were no vegetarian restaurants, and later, when I went vegan in 2004, there certainly weren't any vegan restaurants. I was living in Memphis by then, but my parents were still there, and dining options were few when I visited.

But slowly, things have been changing. More and more vegan options are popping up on menus. There's a place with vegan cheese pizza. There are Asian places with tofu dishes and veggie sushi. And the Tropical Smoothie Cafe has Beyond Meat. And by some miracle, a few months back, an independent health food store opened, and there's a vegan-friendly cafe inside!

The store is called The Truck Patch, and it's the kind of place where the lovely aroma of fresh green juice and patchouli hits you as you walk in. It smells like a hippie, and it's amazing. The Truck Patch has all sorts of vegan products I can't get in Memphis (we only have Whole Foods and Sprouts in Memphis — no indie stores here). And there's a little cafe called The Stem & Spoon Cafe. My mom and I ate there this weekend.

The cafe offers two vegan sandwiches, or you can build your own (and they have Field Roast Chao cheese!). My mom and I both ordered the Foxtail Sandwich — roasted zucchini, tomato, onion, bell pepper, avocado, chao cheese, and pesto vegan mayo. It's served on vegan sprouted grain bread. This sandwich doesn't photograph well, but I promise it was delicious. The pesto mayo and avocado really give this sandwich creamy flavor, and the chao is a nice touch. My non-vegan mom loved it, and now she wants to buy chao cheese (which the store was actually sold out of that day).

On the side, you can get chips, a fruit cup, or a side salad from the salad bar. So of course we chose salad bar!

They have an AMAZING salad bar! We loaded up our tiny salad plates with almost everything on the bar — mixed greens, seasoned baked tofu, black beans, corn, peas, rainbow carrots, red onion, sunflower seeds, cauliflower, red cabbage, dried cranberries, and wasabi peas. I went with the Asian ginger vinaigrette.

This is such a big deal for Jonesboro! After dinner, I stocked up on some hard-to-find-in-Memphis items (like Tofurky hot pockets and Justin's nut butter pretzel snack packs). I can't wait to go back and visit my parents so I can try the other vegan sandwich (it has sweet potato and avocado!).