Iím a notoriously dismal cook. (Except for pies.)
Itís not so much that I canít cook, but Iím always running late, traveling or exhausted from the latest workout Iím trying out. My husband handles dinner duty 95 percent of the time in our household. Iím eternally grateful.
But last night, I brought home dinner.
Snap Kitchen has unveiled six new vegan meals for the fall season. They dropped samples off for me at the Austin American-Statesman. I stuffed them into my backpack and pedaled them home on my bicycle.
The new lineup includes sweet potato black bean sliders with veggie frites, meatless meatballs with marinara, creole fab cakes, spicy dan dan noodles, veggie pot pie and apple oat crisp.
Since Chris and I couldnít eat all that in one sitting, we picked the meatballs and fake crab (fab) cakes, popped them in the microwave, then divided each in half for sampling.
The food from Snap Kitchen is pretty good.
The meatballs ($7.99): Ultra tender, fall apart at the touch of a fork spheres of yumminess made of black beans, chick peas, brown rice, mushroom, onion, sweet potato, herbs and spices. The meatballs came on a bed of fairly pedestrian pasta, dusted with a Paleo version of Parmesan cheese. Overall, I give it a thumbs up.
The fab cakes ($7.99): Interesting and tasty, these thick patties, about the size of a mashed Ding Dong (do they even make those any more?) look like real crab cakes, but theyíre made with hearts of palm, water chestnuts, bamboo shoots, almond flour and some vegan mayonnaise. The water chestnuts give a surprising crunch. I liked them, even though it didnít taste exactly like crab, which I love even more. Snap Kitchen pairs it with broccolini (yum!) and red peppers and a creole mustard sauce.
The apple oat crisp ($4.99): Iím going to be honest. This looked like ground beef with red peppers chopped into it. Or (gasp!) dog food. Perhaps, though, this was a result of the bike ride home. The good news? It tasted much better than it looked. The cranberries, raisins, granny smith apples and pistachios combined to make the rolled oat-based pudding taste exactly like Christmas. (Yay!) It came with a heart-healthy version of anglaise sauce made with cashews, vanilla and orange zest instead of sugar, milk and cream. Eat it for dessert or breakfast.
The problem with most restaurants is you donít know whatís in the food you eat. It might be laden with salt, sugar and fat. Most of the time, Iíd rather eat at home, where I know what Iím consuming.
But Ö I like the idea of being able to pick up a healthy meal on the run.
As with all these healthy meal pickup and delivery services, though, thereís too much packaging involved. The containers are recyclable, but still. It bugs me. I hate waste. I hate disposable containers. I hate trash.
Snap Kitchen operates seven Austin area locations. For more information go to www.snapkitchen.com.]]