SoyNut butter


On a whim this week I bought I.M. Healthy’s SoyNut butter, a peanut butter alternative made with roasted soynuts. It has 30% less fat than regular peanut butter, uses non-GMO soybeans, and is made in a peanut-free facility (great for folks that are deathly allergic to peanuts). It comes in original, honey, unsweetened, and chocolate varieties, and each one is available in creamy or chunky (except for the chocolate).

I tried a jar of the creamy original flavor and was amazed by how tasty it was. It has the exact same color and consistency of creamy peanut butter and its flavor, while not exactly matching, is extremely good. Pricewise, a regular sized jar cost me $3.99 at Giant. It tastes great with jelly or alone.

Tunisian Vegetable Stew: The Verdict

1 Comment

The Tunisian Vegetable Stew from Moosewood Cooks at Home came out beautifully. There were a lot of different flavors that blended well—the various spices did a great job of pulling them together. Every bite seemed to have a distinct taste to it.

It was also an attractive dish, served over couscous and topped with freshly grated feta cheese and roasted almonds (which aren’t listed on the linked recipe, but appear in the book and really add a lot to the dish).

This one’s a keeper.

Tunisian Vegetable Stew

Eggless Egg Salad

I tried Eggless Egg Salad the other day. As you can probably tell from the ingredients, it wasn’t terribly tasty. The consistency was surprisingly close, and it didn’t taste awful, but was pretty bland, even with some sea salt and freshly ground pepper on top. It was a decent enough way to finish off the rest of a package of tofu, though, I guess.

This one looks like it would probably be a lot better.