If any of you have been following me on Twitter, you probably know about my die-hard addiction to the chain Chipotle. Unlike many non-vegan restaurants, there are a TON of items that are good for both vegans and meat-eaters a like!

Let me introduce you to my little friend. He’s a vegan burrito filled with rice, fajita veggies (peppers and onions), black beans, corn salsa, pico de gallo (mild salsa), hot salsa, guacamole, and romaine lettuce. In others words, burrito orgasm.

Chipotle prides themselves on their fresh ingredients, buying what is in season, and when able, organic. To some, it’s considered fast food. By definition, this is true. However, the flavors and array of ingredients are more like that of a sit-down restaurant. My favorite, of course, is their homemade Guacamole. It’s made fresh everyday, and is so worth the additional price (on a veggie burrito it’s free, on a chicken, steak, or carnitas it’s an additional $1.80). I can’t lie, it’s probably the best guac I’ve ever had..

I was really excited to see that they started carrying this at our local Giant Eagle.  It’s basically a sour cream substitute that contains no milk products at all, perfect for my new found dairy allergy. I’ve seen this used in many vegan recipes, and I’ve heard that they even offer this as a substitute for sour cream at a local Mexican chain, Mad Mex.

This product has the following ingredients: Water, Partially Hydrogenated Soybean Oil , Isolated Soy Protein, Maltodextrin, Tofu, Nondairy Lactic Acid, Cellulose, Locust Bean, Guar and Carrageenan Gums, Sugar, Salt, Veg. Mono and Diglycerides, Potassium Sorbate (Added as a Preservative)

I really don’t like the fact that this product’s second ingredient is hydrogenated oils, and that each serving has 2g of trans fats.  It’s kind of perceived as a health food, and that’s completely opposite of what you’re getting here. I am, however, happy that I checked Tofutti’s website for other products.  It turns out other people felt this way, and they made a trans fat-free version! Score! Now if they would only carry that one around here.

Taste: Unlike some products, this soy-based product is pretty palatable. I could definitely see this being used in something like a dip, or as a topping on chili. It doesn’t really have the tangy taste of sour cream, but in all honesty, it didn’t bother me one bit.

Price: At Giant Eagle, this came out to be $3.99, which I feel is quite a bit for 12 oz of “sour cream.” At Trader Joe’s, I found it for a dollar less at $2.99. I’d buy it for certain occasions probably, but it’s not something I couldn’t live without.

Versatility: Endless, in my opinion. You could make a simple dip by mixing this with a packet of onion soup mix. You could also top chili or tacos. I was thinking about adding it to marinara sauce to make a Vodka-esque type sauce. There’s a lot you could do with it. OH. Mashed Potatoes. Sour cream and green onion? HELLO! Maybe in a cake… /stops while is ahead/

Verdict: It’s a good product substitute for sour cream, though the ingredient list is questionable. I would think of it as more of a “good to know” type thing, you know, for taco night.

It’s November already, oh man! I can’t believe how fast October came and passed. I’ve been M.I.A. for a bit, but I’ve got some positive news.

I found out recently that I’m lactose intolerant.  I’ve been having stomach problems since high school and I’m pretty sure this was the source of all of them.  It might actually be a blessing in disguise, as I’m one step closer to becoming vegan.

With that being said, I’ve been doing well avoiding dairy. It’s been about two weeks and I’ve cut down so much, it’s unreal. I used to honestly drink 3-4 glasses of milk everyday and eat tons of cheese. I’ve since substituted to almond milk, and have yet to find a decent alternative to cheese.

The truth is, I really don’t even miss it, which is surprising. I’m not going to lie, I miss having pizza and macaroni and cheese, but it’s nothing I couldn’t try to replicate with different ingredients. I’m sure I’d love cheese-less pizza just as much as I used to love the original stuff.

I’m really not trying to rush my transition. I know that it’s going to take some time, and if I do it slowly and stick to it, it won’t be as difficult as if I were to go cold turkey.

So that’s where I’ve been lately, wish me luck. The next thing I plan on tackling is EITHER eggs or meat, probably meat. I really don’t see a problem giving up meat, but eggs might be a different story..