So, this was a morning of experiments with vegan butter and easy bagels.
Disgusted with the use of palm oil in EVERYTHING that is labeled healthy and particularly “heart-healthy,” like Earth Balance, Smart Balance, etc, I have been searching for a heart-healthy or vegan butter or spread without Palm Oil — I found one: Miyoko’s Vegan Butter (if you don’t know about problems with Palm Oil, click HERE ).
I had my doubts about this butter, but honestly, putting a slap of Miyoko’s on a cracker, I was sold. It has the taste and texture of salted butter. Deliciously so. In a blind taste test, I probably couldn’t tell the difference.
Of course, some people in the dairy butter industry don’t like this and have mounted a lawsuit against Miyoko’s , which I think is udderly ridiculous. 😉 Consumers know the difference between Soy Milk and Dairy Milk, etc and the packaging here is pretty clear, so I tend to agree with the legal experts who say Miyoko’s can be called butter — the same as a million other things that are not dairy butter are called butters (including skin lotions etc).
Anyway…I also picked up a light dairy butter that spreads easily, because while we have been buying Land o’Lakes Whipped Butter to save on fat and sodium content, it’s harder than a brick until you leave it on the counter for a half hour or so.
The Balade butter does spread very easily right out of the refrigerator, and it’s real butter, but with less fat and sodium. All good things.
This morning, I made some Skinnytaste Easy Bagels for breakfast, because I’d been wanting to try them for a while — and this was a great time to test out these butters, as well as a Miyoko’s Vegan Cream Cheese.
The bagels are easy, fast, and if you need bagels or a morning treat RIGHT NOW (or, within an hour), I would definitely keep this recipe on hand (and you can make it vegan, etc if you use tofu instead of yogurt — I used yogurt).
However, while they were nice, moderate portion bagels and tasted good out of the oven, with decent texture, I would still prefer yeast or sourdough boiled bagels most of the time. But in a pinch, these are very good.
In terms of toppings, the Vegan Cream Cheese didn’t even make it to the bagel — one look and one taste had me making all kinds of funny yuck noises and I was glad I’d tried it before I put it on the bread — thank goodness Trader Joe’s takes returns, because it was pricey, and, well, just not good.
But, putting some of the Miyoko’s Vegan Butter on one half of a bagel and the Balade Light Butter on the other half, I very much preferred the Miyoko’s.
The Balade didn’t melt well and while it’s real butter, it’s too yellow, and it didn’t have much taste — it really seems like more or a margarine. The Miyoko’s butter, on the cracker, the bagel, and used for our eggs this morning, was 1000% delicious in every case. I would probably use it even before Kerry Gold, to be honest (it’s a bit more expensive, but not by much).
In the end, I liked Balade because it’s real butter and easily spreadable, but I might prefer Land 0’Lakes Whipped just because it has more taste/color of real butter. But if I want to use a Vegan Butter, for reasons of health, to avoid dairy, and for vegan baking, — and also just because it tastes really, really good — I would definitely use Miyoko’s.
If you try them, let me know what you think!