Vegan Product Review: So Delicious Mint Chip Frozen Dessert (No Sugar Added)

You all know how much I love So Delicious products, so as new ones come out I can't help but try them. (I'm still waiting for the Greek Yogurt coming out in the summer...)

Please note that I did get some coupons from So Delicious to try some of their new products for free. But honestly if I don't like it I certainly won't tell you I do. Luckily So Delicious seems to have product developers that are after my heart! 

Like other products by them, this is soy-free and gluten-free. You need to check the labels for each flavor for other allergens. This one is nut free unless coconut counts as a nut. Thinking about that makes my brain hurt, so if you know the answer please leave me a comment.

It's the usual 2 cup package with 4 1/2 cup servings. Each serving is 120 calories and has 11 grams of fat. It's sweetened with a combination of monk fruit and stevia extract. There was absolutely no bitterness from the stevia which happens in some products. I don't know much about monk fruit, but you can get more info at monkfruit.org. 

I didn't think it tasted like a sugar-free product at all. And by that I mean it tasted very good. Their other "ice creams" are sweetened with agave syrup and are 170 calories a serving with 9 grams of fat. I thought the texture and richness was the same between the two.

Why am I using a stock image? Because when I was down to the last serving I added some unsweetened coconut milk and mixed it with a fork to make a thick and creamy milkshake. I used my favorite glass straw and drank it straight from the carton. I just didn't want you to see me (or the carton) like that. But it was very, very good. 

Vegan Carrot Dogs with Oh So Delicious Cole Slaw

This may sounds like one of my weirdest recipes, but trust me, it really works. I ran across the concept on one of my research binges. I read about someone eating a carrot dog on a vacation and they raved about it. I was fairly skeptical, but I loved the idea of having carrots in place of the much processed veggie dog.

Obviously a carrot is the same shape and close enough in color to make a decent hot dog substitute. But the real question is about the taste. The marinade really takes it to the next level. I think the sesame oil does it, but the vinegar gives it that "cured" flavor too.

Marinated Carrot Dogs
soy-free gluten-free

Serves 4 but can be easily doubled or even tripled.

4 carrots

1/4 cup seasoned rice vinegar (or apple cider vinegar and a dash of salt)
1/4 cup water
1 tablespoon sesame oil
2 tablespoons coconut aminos (can sub soy sauce but use unseasoned vinegar)
1/4 teaspoon garlic powder (or 1/2 clove garlic minced)
a dash or two liquid smoke
pepper to taste

Fill a pot about half-way full of water, heat it on high until it boils. Turn down to medium heat and add the carrots. Cook until you can just pierce it through with a fork. You want it to still have a snap when you eat it. Run cold water over them to stop them from cooking more.

Combine the other ingredients to make the marinade. Use a container that has a tight lid so you can easily shake it without spraying it all over your kitchen. Not that it ever happened to me... ; )

Put the carrots in the container and marinade for a few hours to up to a few days. If you marinate them longer they take on more of the vinegar flavor. If the carrots are very skinny I would not marinade them for more than 1 1/2 days so they don't taste too sour.

To serve heat the carrots in a 350 degree oven or on in a grill pan on a hot grill until heated through. It should take about 10 to 15 minutes.

Serve in a toasted hot dog bun with your favorite toppings. They're great topped with cole slaw! Prep these on a weekend and you're ready for the night you don't really want to make anything.

Oh So Delicious Cole Slaw Dressing
soy-free gluten-free

1/2 cup vegan mayo
1/2 cup Unsweetened So Delicious Coconut milk
1 teaspoon agave
salt and pepper to taste

Whisk everything together and mix in with shredded cabbage and carrots. I used a yellow carrot with green and red cabbage. You can vary the veggies to make your own version. Try Swiss chard, collards, or even kale.