Welcome to another day of VeganMoFo, the month of vegan food. VeganMoFo is an annual event where bloggers all over the world dedicate their posts to vegan food, every day for a month. This year The “V” Word is doing the theme “Vegan Products I Love” which will cover some great vegan products that are worth writing about, reading about, buying, trying and spreading the word about. And if any of those products inspire a recipe or two, I will share those as well.
Today we look at a company rather than just a single product. Edward & Sons offers a bunch of amazing products that I use all the time when I cook. It would be hard for me to just pick one of their products so I will highlight a few of them and the delicious food I made using them.
At Edward & Sons, they believe in “simple, wholesome ingredients.” They do not use artificial ingredients in their products and most are suitable for people with food allergies and sensitivities. There are no artificial colors, flavors, chemical preservatives or hydrogenated fats. All their items are vegetarian and most are vegan. They “support plant-based diets, organic agriculture, fair trade and other sustainable practices.” I’m happy that so many of their products are also gluten-free.
Let’s look at two of my favorite Edward & Sons products and what I’ve made with them:
Premier Japan Organic GF/CF Hoisin Sauce
A sweet organic miso sauce for glazing and dipping. Classic Asian flavors! Organic and gluten-free.
I love the Hoisin Sauce which is basically Asian barbecue sauce. It’s flavored with apple cider vinegar, miso, chili pepper, molasses, ginger, garlic, tamarind, cinnamon, fennel, anise, cloves, orange juice and black pepper.
I use this sauce to make my
Another product I can’t live without is The Wizard’s Organic GF/CF Vegan Worcestershire Sauce. This is hard to find. I usually end up ordering it online directly from Edward & Sons. You can find vegan Worcestershire in stores but this is the only vegan AND gluten-free one I know of.
It’s made with ingredients such as apple cider vinegar, molasses, tamari, ginger, tamarind, shiitake mushrooms, orange, lemon, and spices including cayenne, allspice, and cloves.
I couldn’t possibly tell you all the different recipes I use this Worcestershire sauce in. I use it whenever I want to add an umami, savory flavor to foods. Foods like:
And today I am sharing a new recipe made with 2 more of Edward & Son products: Native Forest 100% Organic Virgin Coconut Oil and Organic Okra. The Organic and raw virgin coconut oil is ideal for cooking, baking, cosmetic use and all your other coconut oil needs. I use coconut oil in Benny’s Peanut Butter Biscuits too.
The okra comes in whole pods so you can choose whether you want to use them whole or sliced.
I had only cooked with okra once when I made my Deconstructed Colcannon: Cheesy Potato-Okra Corn Cakes with Sauteed Cabbage and Collards.
This time I used the okra to make an Indian dish called Bhindi Masala or Okra Masala. It’s okra cooked with onions, chili peppers and tons of warm, fragrant Indian spices. It’s amazingly delicious and full of flavor. It’s a nice switch from the usual chickpea dish of Chana Masala.
You can find most Edward & Sons products in natural food stores and large supermarkets. Their product family includes several brands including Edward & Sons™, Native Forest®, Let’s Do…Organic®, The Wizard’s®, Premier Japan®, Let’s Do…®, and Road’s End Organics®. Use their store locator to find a retailer near you. You can also find their products online at Vegan Essentials and Pangea Vegan Store. And of course, you can order directly from the Edward & Son web site.
Thank you Edward & Sons for all the amazing vegan products that help me make delicious meals.
Be sure to visit The “V” Word every weekday for another VeganMoFo post this month. Find out what all the best vegan products are and get a few new recipes too.
Bhindi Masala (Okra Masala)
1 large onion, chopped
1 tsp. ground cumin
1 tsp. turmeric
1 tsp. ground coriander
½ tsp. cardamom
¼ tsp. ground cinnamon
1/8 tsp. ground cloves
4 garlic cloves, minced
1 inch piece of ginger, grated or 1 tsp. ground ginger
2-13.4 oz. cans of Native Forest Organic Okra, chopped into small rounds
1 chile pepper, seeded and chopped
1 tsp. garam masala
1 tsp. kosher salt
¼ tsp. cayenne pepper or more to taste
1 tsp. agave nectar
2 Tbs. fresh cilantro, chopped for garnish
Heat the oil over medium-high heat in a large pan that has a lid. Add the onion and let cook for 4 minutes until browned. Add the cumin, turmeric, coriander, cardamom, cinnamon and cloves and mix so that the onions are coated with the spices. Add the garlic and ginger, mix and cook for about 1 minute. The mixture should be very fragrant.
Add the okra and cook for 2-3 minutes. Add the chile pepper, garam masala, salt and cayenne pepper. Stir to combine and cook for 6 minutes. Add the agave nectar, stir and partially cover the pan. Continue to cook for 5 minutes, stirring occasionally.
Turn off the heat, cover the pan completely and let the okra sit for 5 minutes. This allows the flavors to get absorbed. Garnish with cilantro and serve over rice.
The “V” Word: Say it. Eat it. Live it.
- 2 Tbs. Native Forest 100% Organic Virgin Coconut Oil
- 1 large onion, chopped
- 1 tsp. ground cumin
- 1 tsp. turmeric
- 1 tsp. ground coriander
- ½ tsp. cardamom
- ¼ tsp. ground cinnamon
- ⅛ tsp. ground cloves
- 4 garlic cloves, minced
- 1 inch piece of ginger, grated or 1 tsp. ground ginger
- 2-13.4 oz. cans of Native Forest Organic Okra, chopped into small rounds
- 1 chile pepper, seeded and chopped
- 1 tsp. garam masala
- 1 tsp. kosher salt
- ¼ tsp. cayenne pepper or more to taste
- 1 tsp. agave nectar
- 2 Tbs. fresh cilantro, chopped for garnish
- Heat the oil over medium-high heat in a large pan that has a lid. Add the onion and let cook for 4 minutes until browned. Add the cumin, turmeric, coriander, cardamom, cinnamon and cloves and mix so that the onions are coated with the spices. Add the garlic and ginger, mix and cook for about 1 minute. The mixture should be very fragrant.
- Add the okra and cook for 2-3 minutes. Add the chile pepper, garam masala, salt and cayenne pepper. Stir to combine and cook for 6 minutes. Add the agave nectar, stir and partially cover the pan. Continue to cook for 5 minutes, stirring occasionally.
- Turn off the heat, cover the pan completely and let the okra sit for 5 minutes. This allows the flavors to get absorbed. Garnish with cilantro and serve over rice.