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Posts Tagged ‘daiya vancouver’

Today I went to Karmavore, the only vegan food store close to my home. This was my second week as a vegan, and I had run out of things to eat. I ate the same batch of vegan chilli for three days.

I went searching for variety, and I was not disappointed. $206.90 later, I had enough products to stock my vegan pantry.

This is what I purchased:

The items I am most excited about are:

Tofurky Roast– I can have thanksgiving with my family and not starve!

SoyGo Soy Creamer– Now I can take non-dairy creamer with me in my purse for my coffee

Daiya Vegan Cheese– Yep I bought 5 lbs of it, but I divided it into little baggies and froze most of it so it should last quite a while.

Field Roast White Truffle pate– Um, this has white truffle in it. I could eat a pile of sawdust so long as it had truffles mixed in with it.

Sheese (blue style)– I heart cheese. ‘Nuff said.

This was a large purchase, but when you consider I can freeze a lot of my goods and spread them out by serving them with fresh, cheap vegetables and fruit, this was actually a very successful shopping trip.

The salesperson was very friendly and had a lot of good recommendations for me. I felt I was in good hands, and she was even kind enough to email me a digital copy of my receipt.

I will definitely be back to Karmavore when my supplies are running low. They are moving to a brand new, larger location in New Westminster in November. Hopefully the new location won’t mean a huge increase in prices. But even if prices do go up, my health is worth investing in, isn’t it?

*Courtesy of Jenny Duffy

~The Vegan Project

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A favourite product of ours has finally hit Vancouver shelves everyone-Daiya Vegan Cheese! Hailing from North Vancouver and a cult favourite among vegans worldwide, it will delightfully substitute dairy cheese in any dish and can now be found at Choices, Capers, Whole Foods and The Drive Organics. Yippee!  This recipe for steamed veggies smothered in cheesy sauce is the first in what will be a vegan cheese binge over the next little while until the excitement wears off.

1 head of cauliflower

1 bunch of broccoli

1 tablespoon earth balance

1 tablespoon wholewheat flour

1 tablespoon nutritional yeast

1 teaspoon onion powder

1 cup non-dairy milk

1 cup shredded cheddar-style Daiya

1/2 teaspoon salt

Cut the broccoli and cauliflower into florets and steam until just tender.

Melt the earth balance in a small saucepan over low heat and add the flour to make a roux. Add the nutritional yeast, onion powder and salt.  Whisk in non-dairy milk.  Add the vegan cheese and whisk till smooth and all the cheese has melted.  Pour over steamed veggies and serve warm.  The resemblance to the classic version is uncanny!

~The Vegan Project

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