Happy Good Friday! I am a wee bit excited because I finally get my husband back today. Yes, he’s been in Hawaii for 3 weeks. Gosh, tough life. Haha, no I’m kidding. He has been working hard and it will be nice to have him home. You know, so he can help me run errands, do chores, etc.
Anyway, right before I left for Hawaii (to watch him race), I received a little care package from GOVeggie! (previously Galaxy Foods). They graciously sent me a few of their new vegan cheeses and cream cheese spreads. Now, this wasn’t exactly a new find but it was a “revamped” find. I’ve used the lactose free GOVeggie! cheese before but had to limit my intake because it had soy in it. My stomach doesn’t do well with certain kinds of soy. Well, the vegan one is SOY FREE, DAIRY FREE, GMO FREE, KOSHER, and GLUTEN FREE! But what’s even better is that they now carry the Vegan and Lactose free at HEB! HEB is our local grocery store in Austin (it’s also in a few other surrounding Texas cities). They sure do spoil us with great GF and Vegan products! I guess it’s true Here Everything is Better (HEB).
I was excited to try these 2 flavors out! If they were anything like their lactose free cheeses in flavor, then I’d be hooked. And since the husband was gone, I had more for myself. Actually, I take that back, I shared with my neighbor (Abby) who made quesadillas. Good call Abby!
But let’s get to my recipe, my thoughts, my 2 cents.
First off, taste. Yes, the taste is well.. TASTY. Reminds me of a combination of cashew cheese, nutritional yeast, and real cheddar cheese. Nutrition stats are quite balanced as well; 0.5g of sat fat, 1/3 less sodium per serving (210mg) compared to other leading brands, and 25% DV calcium per serving,.
The Mexican was my favorite. It had a nice creamy flavor and kick to it. The mozzarella was equally delicious, but I was craving that queso like flavor. The texture was similar to real shredded cheese and it wasn’t oily. So far so good!
The only thing left to do was cook with it. So…what does a wife flying solo make with all this cheese? Mini bakes!
I have no idea how I came up with this recipe, all I know is that I was craving every single ingredient mentioned below. Craving met!
- 1/2 nori sheet
- 1/2 cup partly steamed spaghetti squash
- 1 egg
- 3 egg whites
- 1/4 cup GOVeggie! Mexican Vegan cheese (or other cheese of choice)
- 1/4 tsp of each chili pepper, black pepper, garlic
- chopped asparagus spears- couple spoonfuls
- oil or butter
Partially saute or steam all your veggies, add your seasonings to the veggies and set aside. In a small Pyrex dish place half the nori sheet, press corners down to fit. Then add in your steamed veggies and squash, 1/2 tbsp oil or butter, your egg, egg whites, and a little more chili pepper. Finally, the cheese and bake at 450 F for 12-13 minutes, then broil another 1 minute. Feel free to garnish with avocado, salsa, etc.
This makes one mini bake. Feel free to make more though. Especially good for brunch!
Yes, I know. It’s a Strange but Good Cotter Concoction. Emphasis on the GOOD!
And the Vegan cheese? Well, do you see how nicely it broiled? Yep, spot on! The only drawback was that it was a little bit oily once I reheated. But that is true for most creamy cheeses. If you bake it once, there is no oil. I just reheated in the microwave after I took all the food “glamour” shots. Haha! A personal preference.
Okay, so whatcha think of my new find? Would you try this combo in a recipe? You should!
Oh and one last find… the April Healthy Bites Flavor of the month. Pretty good find, eh?
Any new flavors or food finds out there? Do share!
Disclosure: GoVeggie! compensated me for this review, but all opinions are my own.
Cheers and have a wonderful Easter!