Okay, this is going to be a busy post. There’s a lot goin’ on.
A while back I registered on Earth Balance’s community site for a chance to win Earth Balance for a year. I haven’t really participated at all, but they do occasionally post something I find interesting and then I’ll check it out. A couple of weeks ago they sent out an email to members asking if they’d like coupons to try their new coconut based spread. Oh, heck yeah! So this weekend, a nice package arrived:
Ooo, bonus, I get to try the mayo too! The booklet is full of recipes and then has more coupons for $1 and $2 off the coconut spread. So naturally I got my hind end to Whole Foods to pick up these goodies. At my store, the spread was not next to the regular Earth Balance, but it was in the case with tofu, lunch meats, Veganaise, etc.
We’ll get the coconut spread out of the way first. I picked up a half loaf of french bread to serve as delivery system for the spread.
Coconut haters, yes you can taste the coconut. So this is not for you. You know how regular Earth Balance tastes? It’s like that with a hint of coconut behind it. The coconut taste probably disappears in baking. And you know how anything coconut based is extra creamy? Yeah.
Okay, so now I need a way to use the mayo. It’s time to restock the freezer with burgers. Excellent! This is my favorite recipe and I just alter it depending on what I have on hand. This time I used black beans, added cumin, hot sauce and cilantro.
A double recipe makes 8-9 burgers. Plenty to save for quick meals later. They heat up nicely in a George Foreman or you can microwave them.
Now it’s time to try out that mayo. The texture wasn’t quite as firm as I’d like. But it tasted like…mayo. I failed to do a side by side test with Veganaise. But it seems like it will do the trick.
Nope not done yet. Kevin was out of town, so I made something I would like but he would hate, Shaved Fennel Salad.Instead of arugula I used spinach, almonds for the pine nuts and just skipped substituting the fennel. I’ve had this a couple of times as leftovers and the marinated fennel and zucchini is keeping well in the fridge.
Whew, see? A lot going on.