Apparently, I’m not much of a traditionalist. I always seem to be trying out a new something or other for my holiday meal. This year is no different, with focus shifting away from a main dish and landing squarely on a side dish. And not just any ol’ side dish, but the best mashed potatoes and gravy ever.
Drawn in by the notebook style/theme of Tyler Florence’s latest cookbook, Inside the Test Kitchen, I came across the Vegetarian Thanksgiving Sauce (page 81).
Rice Scooters, I first came across these tasty little snacks at the downtown Palo Alto farmer’s market.* Made by Sprogs, they may be small in size but they’re mighty in flavor.
Freshly made from Northern California brown rice, they’re hand-pressed slabs of rice with a variety of ingredients. Similar to o-nigiri but with more modern flavors. With meatie, veggie and sweetie options, there’s something for everyone. Plus, all of the veggie ones are vegan! Bonus points for that, and a couple of the sweeties are vegan as well.
With a bit of assistance in the review department today, I’m reviewing Barnana, the super potassium snack. They’re dehydrated organic banana pieces with a sweet and chewy bite.
I received all four flavors from the company to try out. I shared them with a couple of little omnivore foodies in the family, ages eight and ten.