Product Review: World Peas

20151113_110403 I received a packet of these in my most recent Urthbox (for those not familiar, it’s a subscription that delivers you a little box of vegan snacks every month.) While I’d tried World Peas products before and thought they were good, I had never had the ranch flavor. It should be noted that I’m a sucker for ANYTHING ranch-flavored, so I was thrilled to pull this little bag of goodness out of the Urthbox. I was so impressed with the flavor and nutritional content that I decided to write the company and request some samples. Lucky me — they said yes, and sent me a whole box of these bad boys!! I did a happy dance when I opened the box, for sure! I promised the company a product review, so read on.

Flavor: The peas are crunchy but not dry, and have a great, authentic ranch taste. They taste salty without actually BEING salty. My taste buds were jumping for joy!

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Nutritional value: non-GMO, vegan, gluten-free, low sodium, and cholesterol free. There aren’t too many dietary needs that these wouldn’t accommodate.  They might even be Paleo, but I’m no expert in this area. The label may be hard to read, so here is the breakdown:

(per packet)

160 calories, 3 g fat, 230 mg sodium, 22 g carbohydrate, 2 g fiber, 6 g protein.

Are they a nutritional powerhouse? No…..but as a salty snack goes, these still blow chips out of the water. You won’t find many chips with this type of protein content, so that was a big plus for me. The protein in these will fill you up longer (the fiber helps too) and you’re saving a significant amount of fat as well. For comparison, standard snack chips have 7-8 grams of fat per serving.

Price: The company website sells these for $15 for a pack of 12, which equivocates to $1.25 per 1.2-oz serving. Vitacost also sells a 5.5-oz bag for $3.69. Overall, these are a good value.

Convenience: I’m the weirdo who always keeps snacks in my glove compartment, so these fit the bill perfectly. (I have two of these in there right now, in fact.) Portable and healthy is an important combination!

The World Peas Snacks company urges you to “go ahead and give peas a chance.” I would have to agree!

Original Recipe: Vegetarian Chili-Cornbread Casserole

I know, I know, I promised you a breakfast post. It’s coming, I swear!!

I posted this on Instagram last week and said I would provide the recipe, so first thing’s first! This casserole was a dish I made for my department’s holiday party. Of the 20+ people in the department, I am definitely the only vegetarian. I had to come up with something that I could eat, but that the others would too. Enter this brilliantly easy and delicious recipe. It is perfect for gatherings of any kind — football party, potluck, etc.

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Vegetarian Chili-Cornbread Casserole

Serves 8 (or 4 as a main dish)

Filling:

2 cups cooked beans (I used black and garbanzo, but feel free to use whatever you have around)

1 cup sweet corn

1 can organic diced tomatoes, drained

1 cup Quorn crumbles (may use other brands, this is just my preference as it lacks processed soy)

1 onion, chopped

1/2 cup mushrooms, chopped

1 tsp cumin

1 tsp chili powder

1/2 tsp cayenne (optional)

Salt and pepper, to taste

Topping:

Non-GMO cornbread mix of your choice (I used Pamela’s cornbread and muffin mix, which is gluten free. I have a coworker with celiac.)

Directions:

Preheat oven to 375. Heat 2 tsp olive oil in a deep saucepan. Add onions and saute 2-3 minutes, then add mushrooms and saute another 2-3 minutes. Add Quorn, tomatoes, beans, corn, and seasonings and stir to combine. Simmer for 5-10 minutes. Meanwhile, mix cornbread according to package directions. Pour bean mixture into a 9×13 casserole dish. Top with cornbread mixture. Bake for 10-12 minutes or until toothpick comes out clean. Serve hot. Serve as is or with desired toppings, such as chopped avocado. Watch it disappear! (Tip: your husband, kids, anyone else will not even know it’s vegetarian. Score!) This also makes great leftovers (if there are any) for your vegan lunchbox the next day!