Elegant and Sustainable Straws: Review and Giveaway!
If there is one thing I try hard to avoid, it’s waste of the “disposable” variety. If there are two things I strongly dislike, they’re landfill filling and plastic. If there are three things I shudder at, they’re once-and-done debris, anything poly and also ethylene, and dirty things in my kitchen. If there’re four things I have an aversion to, they’re temp-use refuse, organic polymers that can be molded into shapes when soft and then set into a rigid or slightly elastic form, filth near food, and plastic straws.
Olivia drinking green juice with her shorty decorative dots straw from GlassDharma
All that said, when one has a four-year-old, straws add convenience and fun. This is why eschewing plastic straws sent me on an ecstatic journey to find sustainable straws. A while back, I purchased a set made from stainless steel for my daughter. It was definitely a step in the right direction, but after a few uses, Olivia mentioned a funny taste. I was horrified to find that no amount of my obsessive cleaning could scrub the inside of those opaque straws. That’s when the clouds parted, the angels began to sing, and I found GlassDharma.
GlassDharma makes straws out of (almost) unbreakable glass (really, there’s a guarantee!). And that’s just the beginning! There are so many other great things about these straws. First, they are completely clear, so I can see that they’re clean and we get the satisfaction of watching our suction power beat gravity when we drink green juice, smoothies, and even fair-trade tea. Second, GlassDharma offers cleaning brushes specifically designed to fit inside the straw! Have I mentioned that I love attention to detail? Oh, and I’m obsessive about cleanliness, so this is a big one for me. Third, dots! These colorful, decorative dots add to the straws’ elegance and keep them from rolling off the counter. What a brilliant and beautiful design!
There’s something so fun about drinking through a straw, and Olivia says that GlassDharma’s are extra fun to blow through. 
These would also be a great addition to your To Go Kit, helping the mission of Take Out Without to reduce restaurant waste (and your own ingestion of plastics).
As a special treat for AG’s Sweet Talk readers, GlassDharma is giving away a $25 gift certificate to the commenter with the most straw-worthy beverage! Just leave a comment, here on our blog in the form of a description/recipe for your most enticing elixir! We’ll pick a winner Monday, so stay tuned.
Springtime Toffee Talk
We know the winter weather has the potential to influence our moods and wardrobes, but what is its effect on our palates? 
I know I crave richer, warmer foods in the winter, especially comfort foods like mashed potatoes and Mac ‘n’ Cheese. But I’ve found that in the last few weeks I’ve started looking forward to spring in my meal planning. Do you find yourself fixing simple salads and fresh fruits in lieu of heartier fare after Daylight Savings Time or do you wait until the warmth of Summer hits? 
If you’re feeling like some Summertime foods in anticipation of warmer months to come, you might like Allison’s Grilled Tempeh Reubens and Tuna(less) Salad Sandwiches from her column “Veganize It!” in VegNews Magazine. What’s your favorite springtime meal?
If you’re also seeking a sweet snack in sync with the springtime season, nothing tops our Vegan Toffee. 
The buttery, breakable treat makes for the perfect post-lunch or after-dinner bite when you’re craving something decadent but not too heavy.
Our toffee is available in two luscious flavors: Classic Almond Toffee, flecked with toasted organic almonds, and Chocolate Almond Toffee, crested with a layer of dark chocolate.
Feeling adventurous? Try…
Breaking off a piece and dropping it into your morning cup of organic coffee.
Adding it to your favorite baking recipes.
Crushing it up as a topping for your favorite non-dairy ice cream.
Or, tell us your favorite ways to enjoy Allison’s Gourmet vegan toffee!
Here Comes Spring!
Although it doesn’t feel like it yet, Spring is just around the corner and with it comes Easter only a month away. Whether you’re shopping for kids or kids-at-heart, now is a great time to start thinking about vegan Easter gifts, and you’ve come to the right place. 
Starting in April, we’ll be offering an assortment of fair-trade, organic and vegan chocolates for Springtime including nut butter, ganache and caramel filled chocolate eggs, solid chocolate eggs and adorable solid chocolate bunnies. Our Easter & Springtime vegan gift basket includes all of the above plus an assortment of chewy cookies and elegant green “grass” filling.
Worried you might forget to order in time for Easter? We will begin shipping these Springtime items in early to mid-April, but you may pre-order your vegan chocolates and vegan gift baskets now using our delayed delivery date option. Simply choose the date when you’d like your gifts to arrive and we’ll ship them accordingly. Easy and hassle-free, pre-ordering lets you get ahead of the game so you can start thinking about other things like planting your gardens and spring cleaning.
Brownie Points
We don’t like to play favorites with our desserts, but in the season of wintery mixes and cold rain, nothing comforts quite like a vegan brownie. We’re currently addicted to the pecan brownies crested with golden toasted nuts. 
Our brownies are dense, decadent, and 100 percent wheat free. Even Alicia Silverstone agrees. They’re basically the foodie equivalent of cashmere sweatpants. Just add a warm fireplace and a mug of our Decaf Vanilla Nut fair-trade coffee to erase all signs of a bad day.
Here are 5 exciting ways to enjoy our decadent brownies:
1. Heat up in the microwave for 20 seconds and serve with a scoop of Purely Decadent made with Coconut Milk Vanilla Bean ice cream. Sprinkle on some dark chocolate shavings for an elegant and easy sundae.
2. Make a magical milkshake. Combine non-dairy ice cream, your milk substitute of choice (we like So Delicious Vanilla Coconut Milk), and a crumbled brownie in a blender. Sprinkle on another brownie and serve with a spoon.
3. Add a candle to the top for a sophisticated and chic alternative to a standard birthday cake.
4. Cut into tiny bite-size brownies and toss a few into your lunch for a midday treat.
5. Spread some peanut butter on ‘em for a super rich snack.
How do you enjoy eating Allison’s Gourmet vegan brownies?
Monday Yumday: Vegan Cheddar and Asparagus Frittata
More sophisticated than your standard scramble, frittatas are an elegant brunch idea and a great way to sneak in some leftover veggies. I couldn’t wait to test out Allison’s version, which uses garbanzo bean flour to get the all-important eggy texture, and kala namak (an Indian black salt) for a slightly sulfuric, can’t-believe-it’s-not-egg taste.
Italian Frittata
From “Veganize It!” in VegNews Magazine
by Allison Rivers Samson
Serves 6
4 cups water
2 teaspoons salt
1 ½ cups garbanzo bean flour
¼ cup non-hydrogenated margarine
1 cup onion, quartered and cut into thin slices
½ teaspoon dried basil
¼ teaspoon dried marjoram
2 cups broccoli florets (or other veggies) cut into bite-sized pieces
¼ teaspoon kala namak
1. After oiling a 9-inch tart pan, I combined water and salt in a medium saucepan over medium heat, gently whisking in the garbanzo bean flour. The mixture thickens very quickly so I made sure to stir occasionally to prevent it from sticking to the bottom of the pan. After the flour was completely combined, I reduced the heat to low and cooked uncovered for 20 minutes, stirring occasionally.
2. While the flour was cooking, I placed a sauté pan over low-medium heat. I added margarine and the sliced onions, allowing them to sauté for 5 minutes before adding the basil and marjoram into the mix and sautéing for another 5 minutes. I had leftover asparagus from the night before, which I substituted for broccoli. You can get creative with your frittata by tossing in your favorite seasonal veggies. I allowed the onions and vegetables to cook for an additional 5 minutes and turned off the heat.
3. Using a large mixing bowl, I combined my flour mixture, vegetables, and the kala namak. Careful, this stuff is potent! I also took this opportunity to stir in a few handfuls of my favorite shredded vegan cheddar cheese. Next, I spread the mixture evenly in my oiled dish and stored in the fridge for two hours. This step is crucial, imparting that desirable egg-like texture to the frittata.
4. After preheating my oven to 350 degrees, I baked my frittata for 20 minutes. To get gorgeous golden brown color after baking, I moved it up to the top oven rack, turned on the broiler and broiled it for 3 to 5 minutes.
5. I plated a piece of my warm frittata with a delicious little fruit salad of organic green grapes, mango, and bananas. You might like to try it with your favorite brunch side dish like veggie sausages or vegan corn muffins.
As I forked through my cheddar asparagus frittata, I couldn’t help thinking what a perfect and easy recipe this would be for a special Easter or Mother’s Day menu. Personalize it by tossing in your loved ones’ favorite veggies. Serve with colorful, fresh berries and Allison’s Gourmet French Roast coffee. Delicious!
