In case anyone else was wondering, I contacted the company who makes Nuttelex to find out if it was available in the USA, and if it contained corn. Here is part of the response:
"As a small family company we value feedback so many thanks for taking the time to write to us. We are an Australian company located in Melbourne Victoria. We sell our product throughout the whole of Australia and also in Asia however, I regret to say that NUTTELEX is not available in North America and we are not able to do direct shipping. Our product must be kept refrigerated at all times which makes transport more costly and difficult. I have received a number of inquiries from the Canada and the USA but unfortunately we do not currently sell our product in that part of the world but continue to look for new opportunities and in the near future we would love to find a way of getting it there and to be able to sell our unique product. Our product does not contain corn and is made from mainly sunflower oil with a small amount of canola as well."
So, it doesn't look like that's currently an option for me, but thought I'd share in case anyone else was curious about the product.
Thanks for all the helpful information!
Raise your hand if cadbury creme eggs are by far your biggest non-vegan temptation.
I mean seriously, they were my favorite thing, I used to stock up on them.
My easter basket by the time I was seven was cut down to nothing but them and I'd make them last probably three months after.
Anyone have recipes, or maybe found some fake vegan version online?
I've had an acorn squash sitting around for awhile, and I'd really like to use it before something bad happens. Last time I made stuffed acorn squash I used the recipe from the ppk online, which calls for apples. I'd like to try something else, but can't seem to find anything online to suit my taste. I want something that tastes less like desert, and more like a meal.
Has anyone made stuffed acorn squash with marinara sauce and vegetables?
Do you have a really creative way to serve acorn squash?
Tomorrow, my office is holding an Iron Chef competition to benefit a local no-kill animal shelter. All I know about the secret ingredient is that it is a vegetable.
I also don't know what type of heat source will be provided. All I've been told is that it won't be hot enough to boil water.
Some spices and oils will be provided, but we don't know what they are ahead of time.
We get one hour to cook.
We get to bring in three ingredients. I mentioned to the organizer that I might bring quinoa, and she hinted that it would go well with the secret ingredient, but that I would have to cook it beforehand. I'm thinking I will cook it in vegetable broth to give it more flavor.
I'm thinking a big can of tomatoes would be good too.
If you were a competitor, what three ingredients would you bring? Does anyone have any totally sweet ideas?
I attempted to modify a non-vegan recipe I found online and was modestly successful. But this recipe, while perfectly ok, isn't good enough for me to want to make it on a regular basis. Can any of you cooks out there help me to tweak this to make it more yummy next time? Thanks for any input you have.
Stir Fry With Chinese Black Bean Sauce
firm or extra firm tofu, 8 oz
vegetables of your choice - I used carrots, broccoli, snow peas, and water chestnuts
1 T sesame oil
3 T dried black beans (I used canned and dehydrated them over the stove to reduce the salt content instead of buying packaged dehydrated beans)
1 clove garlic
1/2 t sambal olek
1 T Braggs (or you can use soy sauce)
1 T rice vinegar (this may have been too much and why it was so sour)
1/2 c veggie stock
1-2 t arrowroot powder
I took the tofu, froze it, thawed it, pressed it to remove excess liquid, then cut into triangles and fried it up until brown with a little of the oil. This part turned out pretty well. I then sauteed the vegetables in the oil until crisp tender, adding the spring onions a bit later. This was also good. I then combined all sauce ingredients, adding the arrowroot powder gradually and cooking for about 10 minutes on medium until the sauce thickened, and served the dish with rice.
It was the sauce that was the weak point. It tasted too salty and sour. I am confused by the saltiness, since Braggs has less sodium than soy sauce and I didn't use the pre-dehydrated beans. I suspect that the rice vinegar made it too sour, maybe using less would help, or a different ingredient in its place? But there was something missing too. I am trying to avoid sugar but figured stevia would be overpowering. But I am not sure if there is a way to sweeten it a little to offset the sourness? I also wondered if ginger would work in this sauce or if it would fight with the other ingredients, particularly the sambal olek (sort of a hot chili relish for those of you unfamiliar).