As promised, here is the third and final post: Green Chef Part 3: Vegan Version (featuring my longtime life friend, Erin).
I have done Green Chef in the past (see: Part 1 and Part 2) and LOVED it. After two weeks ago when I did Home Chef and was not a fan, I decided to go back to the beginning and try Green Chef one more time…I loved it so much this time, I have continued to get it once more and have another order on the way in two weeks!
What made this order different and made me want to write about it: the recipes I ordered were VEGAN. Conveniently, Erin is vegetarian and so including her in this week’s meals was super easy. I say cooking with her because even if she was not here for every meal, she did get leftovers and I also consulted her for her vegetarian advice almost everyday.
I wanted to try something different, go outside my comfort zone, and mix-it-up; so, ordering the vegan menu was the perfect goal to accomplish all three.
I am going to review the vegan options on a scale of 1-10, 10 being the BEST and 1 being eh, not the best.
Moroccan Carrots & Rice
This meal was SO flavorful, it was a completely different palette than I am used to in my day-to-day life. Except, to be honest, I do not like cooked carrots (flash back to my childhood) so Erin got to take home all the extras. The spices are what really made this for me, also the flavored rice is a great way to add some zest to an otherwise flavorless substance.
The cashew ‘crema’ (imitation cream) was a different type of sauce compared to my usual garlic aioli, but it was still yummy. Also, the pistachios added some nice crunch. The seasoning was the harissa seasoning that added a nice spice.
After eating, Erin and I felt so ‘clean’ on the inside. It was refreshing and also filling and satisfying.
Orange-Miso Tofu & Black Rice
THIS WAS MY FAVORITE MEAL. Brussel sprouts, tofu, black rice, rainbow carrots (little cubes not enough that I did not like it, but enough that it added some nice crunch) all packed with so much flavor from the orange-miso marinade and ginger peanut sauce. I had so much leftover and although Erin was not free to help make it, I did consult her on her tofu tips and tricks:
– for crunchy-ish tofu, press the tofu dry between paper towels and heavy plates or pans, and bake (or pan fry for quite a while)
– takes more time for crunch, but so worth it
– also, you can scramble tofu for replacement for eggs, meat marinara sauce, and taco stuffing…I mean wow so versatile
Baharat-Spice Couscous Salad
Last but not least, this couscous salad. I made it as a side salad for Family Dinner Friday. It was not my favorite (I am not a fan of garbanzo beans), but the flavors were yummy and the crunch of pine nuts and tang of feta cheese (which I realize is not vegan, it was included with the option of adding or leaving it out – but I added anyway) was so good. It was a great summer salad (sorry no extras for Erin), and was enjoyed by my family.
Final Green Chef Review: 10!
Obviously I give Green Chef a 10, I already have another order in my fridge and have another on the way in two weeks.
For $78/week, it can be pricey, but the boxes include great organic ingredients that usually cost more in stores individually. Even if you do not follow the recipe, the ingredients can be used for other recipes, as well. Also, they usually have available discount codes and the boxes come with discount codes to give to ‘friends’ (with so many email addresses from my virtual job, I am all my own friends).
I got this coupon code through Groupon (linked). $30 instead of $78, and if you are a Groupon Select member, you get another 20% off ($24!!)
I cannot recommend this enough.
I am planning on having the happiest Monday this week: I am starting my dream job, I go on vacation on Wednesday afternoon, and Blake comes back Wednesday morning!!
I hope all of your guys’ weeks are going to be great (of course they are, happy thoughts).
Due to vacation, I will not be making anything new, BUT if by chance I do, it will probably be on my Pinterest page.
Thanks for checking in, and I will write to you guys in two weeks!