Foodbuzz Tastemaker: Pairing Up with Peet’s Coffee

With so many brands of coffee flooding the market, high quality java can sometimes slip through the cracks and go untried. We had heard of Peet’s Coffee during one of our many trips to Portland, OR. We had walked by one of their shops in the city, but never had the chance to try their coffee. Fortunately, thanks to Foodbuzz Tastemakers, we got to experience Peet’s Coffee, a company that was Starbucks’ original coffee supplier. We were eager to have some!

Recently, Peet’s has released 2 new flavors in their coffee line: Café Solano and Café Domingo. The Solano brew is a medium roast blend of African, Indo-Pacific and South American coffees with a floral essence with fruity undertones. While the fruitiness is subtle, there is a nice kick in flavor. The Domingo blend is also medium roast, yet has a smooth finish with more of a toffee sweetness that’s more pronounced than the Solano. 

For our taste-testing, we paired each blend with a dish to see how they complimented one another. First, we tried the Café Solano with our favorite breakfast, pumpernickel bagels with a vegan cream cheese schmear. With breakfast being our “pick-me-up” start of the day, we found that the a cup of this coffee’s floral and fruity notes worked well with the slightly sweet, yet unmistaken rye essence of the pumpernickel bagel. The added boost of coffee flavor was also complemented nicely with the cream cheese. It made for a yin-and-yang meal, to say the least! 

Later, we couldn’t wait to try to the Café Domingo blend, another medium roast coffee. The description of its smooth finish with toffee flavor definitely signaled it as a an afternoon or even an after-dinner drink. Having just gotten back from a trip to Cooperstown, NY with a bevy of apples, we had to pair the coffee with homemade vegan apple muffins with brown-sugar walnut topping (recipe to come) for dessert! The flavor of the coffee brought out the sweetness of the apples in the muffins. The combination just worked so well together that we even had seconds on the muffins and another “cuppa”

Fans of Peet’s, aka ‘Peetniks,” have been enjoying their rich and flavorful coffee for nearly 45 years, and for good reason. With lofty high standards for selecting and roasting coffee, as well as unsurpassed customer service, It’s no wonder why Peet’s has earned worldwide respect in the coffee industry. Needless to say, we fell in love with both coffees! You can’t go wrong with either one!

We are happy to now know that Peet’s Coffee is sold in local grocery stores and supermarkets. If you have a chance to try a new brand and brew, check them out. Let us know what you think!

Foodbuzz Tastemaker: Pizza Muffins with Newman’s Own

Hi guys!

It’s been a bit since we last posted and shared with you guys. Mac’s been busy with school (working on her final this week) and we also went on vacation to Cooperstown, NY. Right before we left for our trip, we were selected by Foodbuzz to participate in their Tastemaker’s program for Newman’s Own products. We received some samples and were asked to make a video with a recipe that featured at least one Newman’s Own product, which could be one of their wonderful pasta sauces or salad dressings.

With a handy-dandy Flip camera provided to us by Foodbuzz and Newman’s Own, we put together a little cooking show episode, starring Artichoke and some very special guests. Mac handled the editing and did some voice-overs. Check it out. Let us know what you think!

A big thanks to Foodbuzz and Newman’s Own for giving us this opportunity. Now, we’re inspired to make some vlogs (video blogs) in the future!

Getting “Crispylicious!” with Beanfields


Mac and I are big fans of chips: potato, rice or plaintains. Salty, sweet or savory, we‘re not picky, as long as they’re yummy and vegan, of course. Recently, the good folks at Beanfields sent us samples of their Crispylicious line of Bean & Rice chips (Thanks, Roy and team!).

Beanfields is a family-owned company that uses products that are farmed and made in right here in the U.S.. The chips are made from navy and black beans, and have a crunch texture of a multigrain cracker but light like a potato chip. They are rich in protein and fiber, and are non-GMO (Very important, we must say)! You can enjoy them just as they are (delicious) or with your favorite dip or spread.

The Crispylicious! chips come in 4 great-tasting varieties: Naturally Unsalted, Sea Salt, Sea Salt & Pepper, and Pico de Gallo. Picking a favorite is tough. Mac and I liked the Pico de Gallo most, with Sea Salt & Pepper finishing a close second. Momma Macaroon tried some and was really impressed with the Naturally Unsalted. In fact, she took a bag home with her (She says “Thanks, Roy!”).

Look out for a giveaway to included Beanfields in the near future!

Flour City Pasta – Fairport, New York




Mac and I love farmers’ markets. There’s nothing like strolling along a phalanx of booths boasting fresh fruits, veggies, breads, pickles, jams, soaps, etc. The array of colors and aromas can overtake your senses. When we found out that  Rye, New York was hosting a weekly one, we had to hop in the old 4-door and check it out.  


Despite this market’s modest size, there were some quality goods to be snapped up. As we ambled along,  Mac and I came across a stall for Flour City Pasta from Fairport, New York. After the obligatory question “Are your pastas, vegan?” was posed, the vendor assured us that all products were vegan and organic. Time to pounce! 

Flour City Pasta makes handmade traditional and specialty pastas. They use a wide range of ingredients and pasta types, many of them being vegetable-based. With their unique offerings, the $10.00 per pound price (2 pounds for $18.00) didn’t seem overpriced for the quality. I have to say we’re glad they came down to Rye! You also can order from them online at http://www.flourcitypasta.com

After ogling a myriad of colorful and fragrant pastas, we settled on 1 lb of  “All Mixed Up” (spinach radiatore, parsley dill rigatoni, plain fusilli and beet spinning tops) and 1 lb of “Rasta Pasta” (sweet potato shells, lime rigatoni, carrot thyme radiatore and cayenne fusilli). Naturally, I dominated our homeward conversation with talk of  how good this pasta will be and what to use for substitutions for the recipes that were included with each pound.  Several hours later, I whipped up a salad using their “All Mixed Up” pasta. We’ll be making a “Rasta Pasta” dish really soon!
Our “All Mixed Up” Pasta Salad
Source: Flour City Pasta with a Vegan Flare
Serves: 4-6

Ingredients: 
  • 1 pkg. gardein Crispy Tenders, prepared according to pkg directions
  • 1 lb. Flour City Pasta’s All Mixed Up Blend, cooked and rinsed with cold water
  • 1 c.  peas
  • ½ c. Vegenaise 
  • 1 Tbsp.  Dijon mustard
  • 2 tsp. cayenne 
  • 2 tsp. dried oregano
  • 2 tsp. garlic powder
  • 2 tsp. freshly ground black pepper
  • 2 tsp. of sea salt
  • 3 tsp. of paprika
  • 2 tsp. of dried thyme

Directions: 
  1. Roughly chop the Crispy Tenders and place in a large bowl
  2. Add pasta, peas and Veganaise. Gently toss
  3. Stir in spices 
  4. Serve as a side or main dish

Vegan Black Pepper Steaks in Black Pepper Sauce

I don’t know about you, but I rather like the frozen food section. Other than cutting down the cooking time, it also has given me the chance to try new types of foods without going crazy to scrounge up ingredients. One of our most recent finds has been Vegan Black Pepper Steak from VegeUSA.
Though pricey (approx. $5.99 for 10.5 oz), this soy-based “meat” product has one of the closest texture to beef that I’ve ever come across. It comes in its own black pepper sauce that has a nice combination of flavors. It tastes just like a dish you would get from your local Chinese restaurant. Unlike some Chinese entrées, it’s not overly salty, nor does it need anything added to it like soy sauce.
There are multiple ways to cook the steaks: stove top, oven or microwave. The most amount of time would be 12 minutes. So even if you’re in a hurry, you still have options as to how you can prepare and serve the steaks. I liked how Artichoke recently made them with brown rice, broccoli and peas. There was even extra sauce to use as a “gravy” for the rice.
Because we liked it so much, Artichoke and I have already picked up another box. We’ve also picked up their Citrus Sparerib Cutlets, which we will be trying tonight. If they’re halfway as good as the pepper steaks, then we’ll be in business….broke…but in business!