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Archive for February, 2012|Monthly archive page

Product Review: Trader Joe’s Vegetable Masala Burger

In Uncategorized on February 1, 2012 at 9:04 pm

Yes I admit, I love shopping at Trader Joe’s.  Since making the decision to eat clean lables, I do 80% of my grocery shopping at Trader Joe’s.  Every now and again I find a tasty product that tingles my tastebuds without breaking my budget.  This month I would like to introduce you Trader Joe’s Vegetable Masala Burger.” This is not your regular veggie burger, this burger has bite and it’s vegan.  With only a 15% sodium count per burger, it is acceptable for those fighting high blood pressure. The calorie count could be leaner at 120 calories and 70 of them coming from fat but if eaten in moderation it’s acceptable.

Nutritional Value

I have tried all types of veggie burger but the Morningstar Original Griller is my favorite. Grillers Original is nutritionally better for you with 130 calories per patty with 15g of protein and 6 grams of fat.  Vegetable Masala burgers only provide 2 grams of protein per patty because they are not soy based.  There are only 18 ingredients compared to the 31 ingredients of the Grillers which not all are from the ground.  These burgers are made of potatoes, carrots, green beans, ginger, breadcrumbs and traditional Indian spices.  The 2 questionable ingredients are cellulose gum which is used to stabilize proteins, add texture and retain moisture in processed food products and citric acid which is an organic acid/natural preservative used to add an acidic, or sour, taste to foods. After doing my brief research, I found that they are natural products found in almost everything and not harmful to the body especially because they are not absorbed by the body. Everything in moderation I always say.

How to prepare
The package suggest pan frying it or grillling it. I pan fry mine after 30 seconds in the microwave because I take them right from the freezer.  I fear that if I didn’t microwave it they would burn before the middle was cooked.  You can eat them on a bun or in a pita with spring green mix and your choice of condiment.  Whatever you do, don’t insult it by eatting it with ketchup!  You can’t eat them everyday but they are a good lunch in a pinch.  Next time you want to have a interesting burger try the Trader Joe Vegetable Masala Burger, your tastebuds will thank you.


Recipe: White Bean Soup

In Products, Recipe, soup on February 1, 2012 at 8:05 pm

White Bean Soup

  So my youngest brought home a cold for the whole house to get infected with.  Sick and sniffling I decide that soup is what the soul was craving.  Which soup to make?  I always have the ingredients to make soup in my house which is a blessing.  I could have made a plain vegetable soup  or lentil soup but after reviewing my pantry I decided to go with Cannellini beans but you can use Navy beans too.  Below find the simple recipe for White Bean Soup with Egg Noodles. I have to give myself a pat on the back…this soup came out really good.


  • 32 oz box of low sodium vegetable stock
  • 2 tbsp of tomato paste
  • 1 tbsp of olive oil
  • 1 14.5 ounce can of white beans, rinse and drained
  • 1 medium shallot, diced
  • 2 cloves of garlic, minced
  • 3 carrots, srubbed and sliced
  • 1 russet potato, peeled and largely diced
  • 1 stalk of celery, sliced
  • 3 sprigs of fresh thyme or 1 tsp of dried thyme
  • 1 tsp of seasoning salt
  • 1 tsp of black pepper
  • 1/2 tbsp of no-salt seasoning
  • 1/2 cup of wide egg noodles


  1. Warm oil in stock pot
  2. Saute shallot and garlic until soft
  3. Add celery, carrots, potato and beans
  4. Pour in vegetable stock and bring to a boil on high heat
  5. Mix in tomato paste and return to a boil
  6. Turn heat down to medium and stir in seasoning salt, pepper and no-salt seasoning
  7. Add complete sprigs of thyme and cover pot (fish them out when done cooking)
  8. Last 5 minutes of cooking add egg noodles ( don’t cover or the soup will overflow)
  9. Cook for 30 minutes checking liquid level every 15 minutes (if you need more liquid add more stock or water and season accordingly)

It was really good even the day after; I had it for a late breakfast today. FYI, the egg noodles suck up the a lot of the soup when it cools.  The result is a good “stoup” in the words of Rachel Ray. I hope you enjoy this instead of mom’s chicken noodle soup the next time you have the sniffles.

White Bean "Stoup"

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