Healing Home Foods – Delicious Vegan Snacks You’re Gonna Love!

Company: Healing Home Foods

Products:

Chocolate Chip Baked Biscotti Bites

Pizza Thins Raw Crackers

Almond Butter Chunk Baked Granola

Reviews:

Super crunchy biscotti pieces with Chocolate Chips? Yup! They exist and I’m loving them! Healing Home Foods’ Chocolate Chip Biscotti Bites are not too sweet and have a wonderful oven-baked flavor, which paired perfectly with my almond milk latte. They’re made with almond flour and other plant-based ingredients, so vegans and people that avoid gluten will be able to enjoy them! A handful of these and my regular cup of coffee kept me full and running ’till lunch time!

Next up, are the amazingly delicious Pizza Thins! These crispy little crackers are bursting with Italian flavors thanks to Sun-dried Tomatoes, Garlic, Basil, and Oregano! These little guys pop with tangy tomato and they’re completely addicting! I may or may not have polished off the entire bag in one sitting (I absolutely did). You will think you’re diving into a freshly baked slice of your favorite vegan pizza! I’m in love!

Last but not least, is the Almond Butter Chunk Granola! What’s not to like about big, hearty pieces of baked oats and almond butter? This raw, gluten-free granola is subtly sweet and makes a  satisfying snack or meal. It’s made with Gluten-Free rolled oats, *sprouted almonds, *maple syrup, *almond butter, gluten-free quick oats, *maple sugar, *ground flaxseed, *coconut oil, vanilla flavor, and Himalayan crystal salt. It’s so tasty, you’d never think it was raw, vegan, OR good for you!

The Bottom Line

Healing Home Foods makes unique snacks that are vegan, organic, non-GMO, gluten-free, and truly delicious! If I had to choose one item from the list above to recommend, I would say definitely try out the Pizza Thins… or maybe the Biscotti Bites… or the granola. Haha, I don’t know, just try them all and let me know which one you like the best!

Thank you, Home Healing Foods, for sending me these awesome snacks to try!

Banza Chickpea Pasta – The Perfect, Healthy Alternative for Pasta Fiends!

Company: Banza Chickpea Pasta

“Chickpeas make delicious pasta. That’s why we used them to create Banza®. We took a household favorite and made it even better, turning the pasta you love into the pasta that loves you back!”

Product: Banza Ziti Made From Chickpeas  – $25.00 USD for a case of six, 8 ounce boxes

Review: Who doesn’t like a great pasta dish? I know I do, but don’t eat it as often as I’d like because I’m trying to get “healthier.”

Well, needless to say, I was thrilled to try out this chickpea pasta from Banza! It only has 4 ingredients: Chickpeas, Tapioca, Pea Protein, and Xanthum Gum. This badass pasta is gluten-free, non-GMO, and of course, Vegan! Each 3.5 ounce serving contains 25 grams of protein (whoa!!!!), 13 grams of Fiber, and 43 grams of carbs! Did I mention it was gluten-free?

Ok, so you may have tried brown rice pasta or some other pasta varieties that just don’t cook nicely. They get mushy, stick together, or take on a not-so-appetizing gummy texture. I’m happy to report that this Ziti was simple to cook and it took just 8 minutes to get to the perfect, slightly more than al dente texture.

Trust me when that one serving will fill you up… even for the biggest pasta fiends! All of that protein, fiber, and carbs really make one satisfying meal! I’d love to make some into a pasta salad and take it with me for lunch or after the gym for some long-lasting energy.

I decided to make a Chiken Alfredo… something I haven’t had in a decade. I was worried that my cashew-based sauce was too thick (is there such a thing?) and it would cause the pasta to break apart. NOPE! The ziti and my crazy rich Alfredo sauce paired up perfectly!

The Bottom Line

Banza Chickpea Pasta is some pretty amazing stuff! I can’t get over how easy it was to cook! It tastes just like regular pasta, only it is jam packed with protein and fiber. This is perfect for people that love to carbo-load while watching Black Mirror (me!) or for fitness enthusiasts that want a satisfying, clean meal. I can’t recommend this pasta enough!

Thank you, Banza, for sending me your pasta to review! 

Del Vecchio’s Chicago Stuffed Pizza – The Answer To My Vegan Pizza Prayers

Helloooo Again! It has definitely been awhile since I’ve done a Treasure Hunt Location review, mainly because I haven’t been anywhere new! Well, my little vegan prayers have been answered and I found the BEST vegan pizza in my area of Asheville, NC.

Let’s jump right in!

LOCATION:

Del Vecchio’s Italian Restaurant

333 Merrimon Ave. Asheville, NC 28801

828-258-7222 delvecchiositalian.com

ATMOSPHERE:

Del Vecchio’s Italian Restaurant is located on Merrimon Avenue, one of the main streets in Asheville, NC. The vibe is laid back, friendly and inviting. It seems to be the go-to pizza spot for college kids. This small pizzeria has a long bar that takes up the majority of the restaurant and they have a few tables to sit down and eat inside and outside. The friendly staff greets you right away and the food is served quickly.

FOOD:

I’m originally from New Jersey, so I have some pretty high standards for great Italian food. I thought all was lost for authentic tasting pizza when I moved to Asheville. I had tried many spots, and the pizza was good, but I missed that zesty NJ/NY flavor.

Ooooh baby, I’ve found what I’ve been searching for at Del Vecchio’s! I ordered the 14″ Chicago Stuffed Pizza with vegan cheese, spinach and garlic for $24.99. It was an additional $3.00 for the vegan cheese. I know, I know, that’s a freakin’ expensive pizza, but I promise you from my head to the bottom of my cruelty-free shoes, it is worth it!

So what exactly is a Chicago Stuffed Pizza? Well, I had no idea but I live on the edge and ordered it anyway. It is a deep dish pizza that has cheese and toppings inside. It is topped with another thin layer of pizza dough and then tomato sauce. It’s baked until it the cheese is a beautiful melty mess and then served to you piping hot!

I’m not one of those people that eats pizza with a fork, but I made an exception for this one. Holy $hit this was amazing! Finally, my yankee tastebuds were reunited with zesty and tangy tomato sauce that I have so dearly missed. The cheese was creamy and melted to perfection. I actually asked what brand they used and it was Daiya! I was shocked because there was absolutely no aftertaste whatsoever.

The extra garlic and spinach inside really added another layer of mouthwatering flavor that I am daydreaming about as I type this. The dough itself was chewy and the crust had the perfect crisp to it. The showstopper tomato sauce on top was a train ticket to Flavortown and I never wanted to come back.

DIG IT OR DITCH IT?

DIG IT! I love everything about this pizza and plan to go back and try every vegan thing on their menu. The staff is great about preparing vegan and/or gluten-free options, which is refreshing. I’m not joking when I say that I daydream about this pizza. If you are in Asheville, you MUST try Del Vecchio’s and their fabulous Chicago Stuffed Pizza. It brought my sad, never-gonna-find-great-pizza-again thinkin’ heart back to life!

Guest Post: Vegan Kitchen Magick Chili Recipe

Chili is the perfect meal to make when the weather starts getting cooler and you want something healthy! Check out this recipe below from Deborah, the fantastic creator of Vegan Kitchen Magick! You can also follow her on Instagram @vegankitchenmagick and Facebook to see all of her delicious recipes! Thank you, Deborah, for sharing this recipe… I know you all will enjoy it!

Guest Post:

I am really excited to be sharing my favorite chili recipe with Julie here at The Vegan Treasure Hunter! I love her product reviews so was thrilled when she asked me to write a guest post!

My grandpa loved chili, and we ate it a lot when I was a kid. He always kept cans of chili in the pantry to heat up for a quick snack or meal. Homemade chili is so much better than anything from a can, though, and it is really easy to make! This recipe makes a big batch of 14 bowls. You can cut it in half if you want to, but the chili freezes beautifully and it is so handy to have for quick meals when you don’t have time to cook. I divide the chili into portions and freeze them individually, and I always think of my grandpa when I heat up a bowl! Here are the ingredients you will need to make your own:

Vegan Kitchen Magick Chili Recipe

Ingredients 

  • 2 15.5 oz cans Pinto Beans
  • 2 15.5 oz cans Black Beans
  • 2 15.5 oz cans Kidney Beans 
  • 1 28 oz can Crushed Tomatoes
  • 1 28 oz can Diced Tomatoes
  • 480 g (2 c) Chunky Salsa
  • 65 g (3 TBS) Molasses
  • 42 g (3 TBS packed) Vegan Brown Sugar 
  • 8.4 g (1 1/2 TBS) Cocoa Powder
  • 360 g (1 1/2 c) Water 
  • 28 g (2 TBS) Oil
  • 360 g (3 c) Chopped Onion
  • 270 g (3 c) Grated Carrot 
  • 180 g (1 1/2 c) Chopped Celery 
  • 120 g (1 c) Chopped Green Bell Pepper
  • 24 g (2 TBS) Magickal Seasoning Blend
  • 35 g (2 TBS) Roasted Garlic 
  • 36 g (4 TBS) Taco Seasoning 
  • 1 13.7 oz bag Gardein Beefless Ground
  • 1 12 oz package Trader Joe’s Soy Chorizo

Directions 

1. Open all of the cans, but do not drain them. Add the tomatoes and beans (including the liquid) to a large soup pot. Add the salsa and stir to combine. Cover the pot, and start heating it over medium heat. Stir every five to ten minutes.

2. Whisk the molasses, vegan brown sugar, and cocoa together with the water. Set the mixture aside for now.

3. Cook your vegetables while the tomato and bean mixture is heating up. Heat the oil in a large pan, then add the onion, carrot, celery, and bell pepper. Toss to coat with the oil, then stir in the Magickal Seasoning Blend and cook for ten minutes.

4. Mash the roasted garlic, then stir it into the vegetables along with the taco seasoning. Cook for three more minutes.

5. Add the reserved liquid and loosen any bits that are stuck to the bottom of your pan. Mix together and cook for three more minutes.

6. Add the vegetable mixture to the pot with the tomatoes and beans. Stir well. Cover the pot again, and bring the chili to a boil, stirring every five to ten minutes. (It should boil pretty quickly so you may not need to worry about stirring during this step.) Once it is boiling, reduce the heat and put the lid back on a bit offset. Simmer for 45 minutes, stirring every 15.

7. While the chili is coming to a boil, prepare the Gardein beefless ground and Trader Joe’s Soy Chorizo. If you cannot find these brands, substitute another minced faux meat product. (You can also leave them out and add two cans of chili beans instead.) Add the beefless ground and the Soy Chorizo to the pan in which you cooked the vegetables. Cook together for several minutes, then set the mixture aside to cool. Do not add it to the chili yet, or it will get mushy.

8. After the chili has been simmering for 45 minutes, add the prepared “meat” mixture (or two cans of chili beans) and stir to combine. Cover the pot again with the lid offset. Simmer for an additional 15 minutes. Your chili is done and ready to serve!

Do not drain any of the cans. Add the tomatoes and beans (including the liquid) to a large soup pot. Add the salsa and stir to combine:

Cover the pot, and start heating it over medium heat. Stir every five to ten minutes:

Whisk the molasses, vegan brown sugar, and cocoa together with the water. Set the mixture aside for now:

Cook your vegetables while the tomato and bean mixture is heating up.

Heat the oil in a large pan, then add the onion, carrot, celery, and bell pepper. Toss to coat with the oil, then stir in the Magickal Seasoning Blend and cook for ten minutes.

Mash the roasted garlic, then stir it into the vegetables along with the taco seasoning:

Cook for three more minutes:

Add the reserved liquid and loosen any bits that are stuck to the bottom of your pan:

Mix together and cook for three more minutes:

Add the vegetable mixture to the pot with the tomatoes and beans:

Stir well. Cover the pot again, and bring the chili to a boil, stirring every five to ten minutes. (It should boil pretty quickly so you may not need to worry about stirring during this step.)

Once it is boiling, reduce the heat and put the lid back on a bit offset. Simmer for 45 minutes, stirring every 15:

While the chili is coming to a boil, prepare the Gardein beefless ground and Trader Joe’s Soy Chorizo. If you cannot find these brands, substitute another minced faux meat product. (You can also leave them out and add two cans of chili beans instead.)

Add the beefless ground and the Soy Chorizo to the pan in which you cooked the vegetables:

Cook together for several minutes, then set the mixture aside to cool. Do not add it to the chili yet, or it will get mushy.

After the chili has been simmering for 45 minutes, add the prepared “meat” mixture (or two cans of chili beans) and stir to combine:

Cover the pot again with the lid offset. Simmer for an additional 15 minutes:

Your chili is done and ready to serve!

Enjoy!