Vegans try and replicate everything we used to eat as omnivores. Enter: Vegan Caviar (aka Cavi-Art). I’ve never even had real caviar (fish eggs were never at the top of my list of things to eat). I have no idea how this compares to the real stuff, but I just know that the vegan version of it was not to my liking. And maybe it tastes like what it’s supposed to be (maybe I wouldn’t have liked fish caviar if I had tried it) – who knows? It’s made of seaweed, so it has that “fresh from the ocean” flavor. In fact, when I took a bite of the stuff on crackers it tasted like I had swallowed ocean water. Not that pleasant.
I even tried to bring crackers and pawn it off on friends at a dinner, but couldn’t get rid of the stuff. Some people tried it, but it was only a small amount. Once you have a small taste of it, you are good to go. Now what am I going to do with the rest of these two jars? Oddly enough, the Cavi-Art website has a bunch of recipes that use their product. Too bad all of them are full of animal products! One friend recommended I use bits of it in sushi. Maybe I’ll give that a go.
Cavi-art on Crackers
What do you think? Have you had this product? What recipes have you used with it?
I wanted to add to my earlier post about the seriously good vegan desserts at Muffin Top Bakery. As you saw, I went a little overboard – it’s hard to resist such beautifully presented treats. Well, I went back and they had a whole new round of goodies that I HAD to try.
They had a bunch of cake slices laid out for me. The Key Lime and the Cookies n Cream varieties are fluffy and topped with sweet frostings (and I think are better than the cupcakes). They also have Neapolitans (layers of flakey pastry and creams/mousses). One was a delicious Chocolate Neapolitan with a cream filling and chocolate topping. The other was a Raspberry Neapolitan with more cream filling and a raspberry topping. What can be bad about cream and pastry? Nothing.
Key Lime, Cookies n Cream, Neapolitan
I also got another Raspberry Neapolitan (this time with a different presentation) and a French Pastry. The French Pastry was like a sandwich of flaky pastry filled with cream and strawberries. And then the best part is that it is covered in chocolate. I’d get a serious muffin top if I ate this everyday – which is probably why they named the place Muffin Top Bakery. Nothing but “cream” and pastry – deliciousness and more deliciousness.
Neapolitan and French Pastry
And on a healthier note – I found some Fruit Bars hanging out on the check out counter. These are similar to Fig Newtons, but way better. These tasted so fresh and had a lot of fruit filling. I bet they’d make a great afternoon snack for kids or at the office…. or just for lunch – right out of the bag – on a Tuesday.
223 E. State St. Suite A
Redlands, CA 92373
Monday – Wednesday 8am – 7pm
Thursday 8am – 9pm
Friday – Saturday 8am – 7pm
Sunday 9am – 4pm
1735 Spruce St
Riverside, CA 92507
Monday – Friday 6am – 6pm
Saturday 8am – 4pm