I recently was sent some items from Oh Nuts! an online distributor of bulk products such as nuts, candy, dried fruit and chocolate. They were kind enough to send me the Raisin Nut Mix, Veggie Chips and Dried Apricots.
The Raisin Nut Mix and the Dried Apricots were great. We brought them on our cruise with us to snack on. The Raisin Nut Mix was the perfect balance of dried fruit, seeds and nuts and we ate it right up. The apricots were different than I usually buy (i usually buy unsulphered) but these were still good. Nice and juicy.
The Veggie Chips were actually part of one of my giveaways and can be found on Andrea’s Easy Vegan Cooking.
Mustard is one of my favorite condiments so when Dulcet Cuisine said to pick a few things and they would send them to me I went straight for the mustards. Dulcet Cuisine makes sauces, cooking spices & rubs, mustard and ketchup, however these aren’t your standard sauces, spices, mustards and ketchups they all have a little flare with added flavors. Like their exotic ketchups which come in Mild Indian Curry, Peppery Moroccan, and Sweet Orange Chili – don’t they all just sound delicious?
As I said I am a huge mustard fan so of course I went for their Moroccan Mustard and Madras Curry Mustard (they also have Sweet Chili Orange Mustard and Creole Mustard). Now I have been trying to come up with a creative use for them besides just spreading them on my Tofurky sandwich or veggie burger (which is an easy and delicious way to enjoy them) so I decided to checkout the Dulcet website and look at their recipes. This great resource has all of their sauces, mustards, ect listed with a variety of recipe ideas for their use. Under the Moroccan Curry there was a recipe for a bean dip which was basically beans, the mustard and orange juice – this combination sounded great to me so I used the orange juice and mustard as a base and created a dish of Sweet and Spicy Moroccan Mustard Glazed Tempeh & Green Beans:
- 1 large naval orange, juiced
- 1-8oz pkg of tempeh, sliced
- 2 handfuls of green beans
- 1/2 c vegetable stock
- 1 T olive oil
- 1/2 red pepper, diced
- 1/2 onion, diced
- 1/3 c Dulcet Moroccan Mustard
- 1 t agave nectar
- 1 t chili flakes
- salt and pepper to taste
In a large sautee pan place the tempeh and pour the vegetable stock over, turn the heat to high and cook until the liquid is absorbed. Whisk together the mustard, agave and chili flakes.
Add the oil, red pepper and onions to the pan, turn the heat the medium and sautee until the vegetables are soft. Add the green beans and the mustard mixture to the pan and let cook for 7-10 minutes, until the sauce has reduced. Add salt and pepper to taste.
*I served mine over kasha.
The mustards I tried were great and I am excited to try other products by Dulcet.
This sparkling hibiscus drink is full of vitamin c and has a great sweet flavor – not flowery like you’d expect from hibiscus. There are 6 different flavors of Ooba: Hibiscus and Hibiscus with the following- Lime, Orange, Vanilla, Pineapple and Blackberry. I tired the original, lime and orange. Although they are all great, I really enjoyed the lime. The flavor was sweet but not too sweet like sugary fruit juices (also there is not high fructose corn-syrup or artificial sweeteners). This drink is actually very refreshing and although I wouldn’t have it every day it was a great replacement for my normal afternoon coffee and actually gave me a lot more energy and didn’t have the 5pm caffeine crash.
I’d really like to try the other flavors, especially the vanilla it sounds very intriguing. So check out the Ooba sight for more info and check out their adult beverage recipes (I think I might have to try the Ooba Margarita sounds so good.)
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