Meatless Jerky? Meatless Jerky!

Well, it's summer in Alaska. And it's hot. Like, unseasonably hot. This is a good(ish) thing because the last three years have been awfully rainy. Summer in Alaska means two things to someone who was born and raised here. Number one is tourists. Oh, the tourists. That's for another post though. And number two is backpacking. Yes, almost as wonderful as skiing.

The problem with backpacking in Alaska is that come mid-June, in town there will be lush, greenery bursting from the trees, the grass will be waving in the wind and (hopefully) the hot sun will rest on your shoulders and back. However, up where the backpacking happens...erm...not so much. Todd, Gracie and I went up to the April Bowl in Hatcher Pass to hike this weekend and though it opened early due to our unseasonably warm temperatures, there was still snow! Check it out yourself!

Backpacking and hiking has been on our minds ever since we got back from Ohio. It's in our blood and we have the itch, people! I began thinking about how I needed go to the store and get some of our backpacking essentials. Our list includes lightweight, nutrient dense foods. We sometimes make our own dehydrated dishes or purchase some at REI. We also always bring some trail mix and beef jerky. Oh dear. Beef jerky is not going to fly with our vegan values. I pondered this for quite some time until I decided that it would be an awful thing to subject Todd to, no beef jerky on our backpacking trips. So, of course I began searching for a meatless beef jerky. I just knew someone had to make it. And that someone(s) are the good vegan people at Primal Spirit Foods. I first found this meatless jerky on Amazon.com (where my research knows no bounds) and I received an assortment of strips to test and review.

Oh yes, people. It exists. Meatless vegan jerky is a thing and it is downright tasty! Besides their tastylicious jerky, I love their mission statement too.

"We at Primal Spirit Foods are dedicated to offering the consumer healthy, high-quality, meat alternative foods and other products that all are natural and good tasting...We have purposely chosen the manufacturing and sale of meat alternative food and healthier products as an expression of our desire to act more harmoniously with the environment, and our fellow living beings."

Makes my heart sing! I'm also immensely happy that they are vegan and not just vegetarian. It's difficult to find "meatless" products that don't have egg or milk in them! Seriously. Why not just go all the way? Lots of people have dairy and/or egg allergies! Why not take them into consideration? I don't know...it just doesn't make sense to me. Okay, okay, I'll get off my soapbox. I'm so sassy today!

Primal Strips Meatless Vegan Jerky

What: Primal Strips Meatless Vegan Jerky come in six flavors. Thai Peanut, Mesquite Lime, Teriyaki, Hot & Spicy, Hickory Smoked, and Texas BBQ. I love how there is a flavor for nearly everyone! They range from 78-108 calories each. They are lightweight and are great for camping, backpacking or slipping into lunches. I think I'll keep a few in my car and purse for those times hunger strikes!

How: The Thai Peanut, Mesquite Lime and Teriyaki jerky stips are seitan based. The Hot & Spicy jerky is made from shiitake mushrooms and the Hickory Smoked and Texas BBQ jerkys are soy based.

Why: Because jerky doesn't have to be cruel, and it can be absolutely delicious being plant-based as opposed to meat-based. But to be honest, I think they made it for Todd and me and our Alaskan backpacking adventures. Sounds about right.

Cost: Depending on how it's purchased on Amazon, Primal Strips will cost anywhere from $1.05-$1.67 per strip. Not bad! This might vary in your local stores, however.

Taste: Todd and I both really enjoyed the bold flavors! My favorite was the Mesquite Lime, with the Thai Peanut a close second. Todd's favorite was the Texas BBQ. We loved how spot-on the flavors were. There wasn't one we didn't enjoy! They were a tad salty for my tastes, but when hiking, salty is just what you need.

Compare: The jerky sort of resembles a really fatty, marbled piece of meat which I found to be slightly disturbing at first. It isn't tough like meat jerky is, it's very tender. I appreciated that and Todd as well. This vegan jerky would be a great alternative to meat jerky for the elderly and children as it is much easier to consume. It also doesn't get stuck in your teeth! Yay!

Convert: Still an omnivore? If you're trying to be healthier or just want to try something new or impress your friends, give this meatless jerky a try. Just because I am a vegan doesn't mean I was a little unsure of such a thing as meatless vegan jerky. I don't just sit around in my hemp pajamas (I don't own any hemp clothes...for the record) and eat bowls of tofu and seitan. In fact, I had seitan for the first time just last week!

Recurrence: I will definitely be purchasing these. I think they will be great to take along for our adventures as they are lightweight, nutritious and tasty. I'll also keep a few around in my purse in case I need an emergency snack. I already ordered my first box from Amazon!

Someone really wanted to try one...but, it was too good to share. Are doggy treats from Primal Spirit Foods next?

*Disclaimer*  Produce On Parade is a personal blog written and edited by myself and Todd only, unless otherwise noted. Our reviews are completely based on our own opinions of the product reviewed. We are not paid to write posts. This product was supplied to us as a gift by the company to test and review. Otherwise, if we mention a company by name and there is no disclaimer at the bottom of the post, we am merely writing about something we like, purchase and/or use. The fact that we do receive a product as a gift to test and review, will never positively influence the content made in our post.

Strawberry & Rhubarb Pecan Oatmeal

Most days of my adult life (and probably of my child life, too) are spent craving sweets and all things sugar laden. I'd live off chocolate ice cream if I know it could adequately sustain human life. Yes, in a world without consequences of a poor diet, Oreo cookies would be an entire food group in my home (have you seen all the different types!?) and strawberry rhubarb crisp/crumble would be for breakfast every morning. I am talkin' about the 1 cup of sugar and 1 cup of brown sugar as well as an entire stick of butter type of crisp. Yes, the type of crisp that is so loaded with sugar and fat that it negates any health effects from the strawberries and rhubarb that it was supposed to star. Oh yes. I was yearning bad for some strawberry rhubarb crisp. But, alas, I decided I couldn't do that to my body or to Todd's (more to Todd's than my own). Don't get the wrong idea though, I'll never deny that I have an enormous sweet tooth. Or that I can't keep any candy or ice cream in the house because I will scarf it down it won't last more than two hours. I have no willpower. I don't deny it. So, I tell you there is a time and a place for desserts so horrific that they'll put you into a diabetic coma because you can ask for thirds.

This Strawberry & Rhubarb Hazelnut Oatmeal is delicious and satisfying. So much so, that it almost compares to such a dessert. It's reminiscent of a buttery crisp but more wholesome, filling and healthy and I know you'll enjoy it just as much. Who needs a crisp when you have this?

Strawberry & Rhubarb Hazelnut Oatmeal

Inspired by Skinny Taste

Makes 10 servings

• 2/3 cup toasted pecans (or nut of choice), chopped
• 2 flax eggs (2 Tbsp. ground flaxseed & 6 Tbsp. cold water)
• 2 medium bananas, sliced
• 2 packages (32 oz. total) of strawberries, hulled and quartered
• 2 large rhubarb stalks, chopped
• 2 Tbsp. cornstarch
• 2/3 cup agave nectar
• 2 cups uncooked quick oats
• 1 tsp. baking powder
• 1 tsp. ground cinnamon
• 2 pinches of salt
• 1 1/4 cup soy milk (or milk of choice)
• juice from half a lemon (1/4 cup)
• 2 1/2 tsp. vanilla extract

Preheat the oven to 375 F. Chop the pecans and scatter them on a baking sheet, making sure they're in a single layer. Once the oven is up to temperature, toast the nuts for about 10 minutes or until fragrant. Careful not to scorch them, though! Set aside to cool when done. A note - Please use any nut you like or no nuts at all! Hazelnuts would also be wonderful, or almonds, too.

In a small dish, add the ground flax seed, followed by the water and whisk to combine. Set it aside in the fridge to gel. This should be a minimum of 15 minutes.

Spray a large 10 x 15 dish, (think lasagna dish) with nonstick cooking spray and arrange sliced bananas in a single layer. Like-a-day-so below.

In a large bowl, combine chopped strawberries and rhubarb, honey and cornstarch. Mix well with clean hands and arrange evenly over the bananas. Trust me, use your hands, it's easier. They really are the best kitchen utensils!

In a separate bowl, combine the oats, nuts, baking powder, cinnamon and salt.

In a medium bowl (another bowl!?) or 2 cup pyrex measuring cup (that's better), whisk the milk, lemon juice, egg and vanilla to combine and add to the oat mixture. The milk will curdle. Do not let this scare you. You are a chef!

Add the milk mixture to the oat mixture. Combine well and arrange evenly over the strawberries and rhubarb.

Bake for about 40 minutes or until the edges begin to bubble and turn golden brown. I made Todd come and smell as I opened the oven. It smelled as I would image the Little House on The Prairie would smell. Wholesome, delicious and sweet. I've never even read those books. Don't ruin my image...

Oh sweet, delicious oatmeal. Serve for breakfast or dessert...or lunch or dinner, or just a snack. Anytime really, it's delicious anytime.

Strawberry & Rhubarb Pecan Oatmeal

Recipe Type: Breakfast

Author: Katie - Produce On Parade

This oatmeal is delicious and satisfying. It's reminiscent of a buttery crisp but more wholesome, filling and healthy and I know you'll enjoy it just as much. Who needs a crisp when you have this?

Ingredients

• 2/3 cup toasted pecans (or nut of choice), chopped
• 2 flax eggs (2 Tbsp. ground flaxseed & 6 Tbsp. cold water)
• 2 medium bananas, sliced
• 2 packages (32 oz. total) of strawberries, hulled and quartered
• 2 large rhubarb stalks, chopped
• 2 Tbsp. cornstarch
• 2/3 cup agave nectar
• 2 cups uncooked quick oats
• 1 tsp. baking powder
• 1 tsp. ground cinnamon
• 2 pinches of salt
• 1 1/4 cup soy milk (or milk of choice)
• juice from half a lemon (1/4 cup)
• 2 1/2 tsp. vanilla extract

Instructions

1. Preheat oven to 375 F.
2. Chop pecans and arrange on baking sheet. Bake for 10 minute or until fragrant. In a small dish, mix flaxseed and water. Set aside in fridge for 15 minutes.
3. Spray a large 10 x 15 dish with nonstick cooking spray. Arrange sliced bananas in a single layer.
4. In a large bowl, combine strawberries, rhubarb, honey and cornstarch. Mix well and arrange evenly over the bananas.
5. In a separate bowl combine the oats, nuts, baking powder, cinnamon and salt.
6. In a medium bowl whisk the milk, lemon juice, egg and vanilla to combine and add to the oat mixture.
7. Combine milk and oat mixture. Arrange evenly over the strawberries and rhubarb.
8. Bake for 40 minutes or until the edges begin to bubble and turn golden brown.

3.2.1249

Easy Vegetable & Seitan Curry

Last week, my little brother house sat for us while we were away in Ohio. Upon my return to our sad and empty fridge I found a rather large purple jar of Indian curry paste. I thought, "Great! Dinner's decided. Curry it is!" But then I began to ponder. "What is this peculiar curry? Why is the jar so damn large? Why does my miniscule jar of curry paste cost me $6? What is the meaning of life?" Etc. etc. you get the point. Anyway, I stuck my little pinky in the large curry paste jar and tasted it. Bleck! Confused, I opened my teeny baby jar of curry paste and tasted it. Yum! That's the curry I know and love.

Well, it had never occurred to me that there was a difference between Thai curry and Indian curry. A nonsensical oversight, I know. I'm just not very well versed in Indian food. I don't eat it...like ever. Not by choice really so much as just by sheer...accessibility. I think there is one, maybe two Indian restaurants within 60 miles of me and I've never been to either of them. Sorry, Anchorage Indian restaurants.

So, apparently there is a difference. Google told me. I learned that it has to do with the different spices involved. Thai implements things like cilantro and lemongrass while Indian uses cinnamon and cumin. There are other differing ingredients too, like the use of coconut milk and fish sauce. Most importantly though, I learned that Indian curry paste from a jar isn't really my bag. I much prefer the Thai version of curry. Well, I decided I could still make curry, I just wasn't going near that awful purple jar.

This basic curry features a Thai curry paste as well as curry powder and is full of vegetables and seitan. Seitan is something Todd and I had never had before! I mean, we are vegan right? Needless to say, it was an exciting night. I don't use a lot of strictly "vegan-catering" products, with the enormous exception of all things Daiya. Todd has to have his "cheese". I spend a small fortune on it every month. Anyway, we liked the seitan enough and I can definitely see it making it's way into more of our dishes.

Easy Vegetable & Seitan Curry

Inspired by Live From La Quinta

Serves 4-6

• 1 cup dry Basmati rice (or rice of choice)
• 1 Tbsp. coconut oil (or oil of choice)
• 1 medium onion, diced
• 1 large garlic clove, minced fine
• 1 medium sweet potato, chopped
• 1 package of seitan, 8 oz. cubed
• 1/2 Tbsp. curry paste
• 1/2 Tbsp. curry powder
• 1 medium carrot, chopped
• 1/3 cup sweetened soy or almond milk (or plain and 1/2 Tbsp. sugar)
• 1 cup vegetable broth
• 1/2 Tbsp. corn starch
• 3-5 large kale leaves, trimmed and torn or chopped
• 1/4-1/2 tsp. salt
• dash of red pepper flakes (to taste)

Start by cooking up the rice. I used Jasmine, but Basmati or any other rice would work well too. Cook according to package, or if you're like me...pour the rice into your rice cooker and shake it so it's even in the pot. Place your pointer finger pointing down and so just the tip of your finger is touching the very top of the rice.

While not moving your finger, fill the pot with water until the water reaches your first knuckle (or if you're in the medical profession like me, the 2nd distal inter-phalangeal joint). Cook until you sense that it's ready. This method is very scientific and has never let me down. Okay, so only that last part is true.

Heat the coconut oil in a large frying pan. Add the chopped onion and stir for about 5 minutes or until the onion begins to soften, then add the minced garlic. Stir for another 3 minutes.

[gallery type="rectangular" ids="1043,1042"]

Add the chopped sweet potato, seitan, curry paste and curry powder. Combine and cook for about 5 minutes until browned, then add the carrots. Combine the cornstarch and the non-dairy milk in a small bowl and whisk well, then add to the pan along with the vegetable broth. Combine well. Let the curry simmer for another 5 minutes or so, stirring occasionally. Add the torn kale leaves, salt and red pepper flakes and simmer until kale leaves are wilted.

Serve over that scientific rice.

Easy Vegetable & Seitan Curry

Recipe Type: Entree

Author: Katie - Produce On Parade

This basic curry features a Thai curry paste as well as curry powder and is full of vegetables and seitan. Easy and quick enough for a rushed weeknight!

Ingredients

• 1 cup dry Basmati rice (or rice of choice)
• 1 Tbsp. coconut oil (or oil of choice)
• 1 medium onion, diced
• 1 large garlic clove, minced fine
• 1 medium sweet potato, chopped
• 1 package of seitan, 8 oz. cubed
• 1/2 Tbsp. curry paste
• 1/2 Tbsp. curry powder
• 1 medium carrot, chopped
• 1/3 cup sweetened soy or almond milk (or plain and 1/2 Tbsp. sugar)
• 1 cup vegetable broth
• 1/2 Tbsp. corn starch
• 3-5 large kale leaves, trimmed and torn or chopped
• 1/4-1/2 tsp. salt
• dash of red pepper flakes (to taste)

Instructions

1. Cooking rice according to package.
2. Heat coconut oil in large frying pan.
3. Add onion and stir for 5 minutes or until onion begins to soften.
4. Add garlic. Stir for 3 minutes.
5. Add the sweet potato, seitan, curry paste and powder. Cook for about 5 minutes until browned. Add carrots.
6. Combine cornstarch and milk and whisk well. Add to the pan along with the vegetable broth. Stir.
7. Let simmer for 5 minutes, stirring occasionally. Add kale, salt and red pepper flakes. Simmer until kale is wilted.
8. Serve over rice.

3.2.1249