A couple of weeks ago the beau and I had the opportunity to vend at the New England VegFest and golly, it was a packed house! We didn’t get the chance to hear any of the speakers/see the demonstrations, but we did get to chat with some of our neighboring vendors as the day wrapped up. One of those people was a rep. from The Purple Carrot, a vegan meal delivery service. And while I’ve never been interested in a meal delivery service, I pocketed the coupon code she gave me and pulled it out weeks later- half interested in what recipes/meal they offered.
I’m glad I checked out their site! Each week they put up 4 plant-based dinner options for you to choose from and then they’ll ship you all of the pre-measured ingredients to your doorstep. I like that they include the recipes with the descriptions; I’ll now be using this site for meal inspiration. All of the ingredients are fresh, organic and non-GMO and they do offer gluten-free options.
I chose two meals: pizza burgers with an arugula-avocado pesto and a Mongolian stir-fry with mushrooms and snow peas over rice. In addition to the meals, they send you everything for a simple snack, which turned out to be chocolate chip coconut energy bites.
The box arrived first thing in the morning, neatly packed with plenty of ice packs to keep everything crisp throughout the day.
First up: the pizza burgers! This meal also came with kale for some baked chips and was pretty easy to whip up on a week night. I love a good veggie burger and with a little tweaking, this will become a regular in our rotation.
My thoughts: this recipe definitely made four burgers, but did not include enough kale for a family of four. The pesto was creamy, fresh tasting because of the lemon juice and green! I’d recommend chopping the sun-dried tomatoes into smaller pieces and don’t be worried if it’s difficult to pulse in the food processor; the burgers were super easy to form. Next time I’d probably substitute nutritional yeast for the breadcrumbs to give it a cheesier flavor, and substitute fresh basil for the arugula.
The following night the beau left work a little early to whip up the Mongolian stir fry with seitan. The meal was finished by the time I got home but when looking over the instructions, it was fairly simple. The longest step was cooking the brown rice.
My thoughts: This was delicious! We make a very similar tasting sauce for a tofu, broccoli and mushroom dish but this one had a great kick to it (red pepper). We now want to keep mirin stocked in our pantry on the regular. The seitan had a great consistency and soaked up a lot of flavor and the beau thinks that’s because he pan fried them coated in corn starch. Once again I’ll make the comment that there weren’t enough vegetables for a family of four- maybe we eat a freakishly large amount of vegetables on a daily basis?- but there was plenty of rice for the two of us and some leftovers. The snow peas were a welcomed change to our routine.
Saturday evening after work the beau made the chocolate chip coconut energy bites and in all honesty, we ate the mixture straight out of the bowl, in bed. It was just one of those nights. It was a little too sweet for me, but hit the spot for him.
Overall feelings: The Purple Carrot is a great service for someone who is busy and can afford the price tag of convenience. This service is also a great gift idea for the plant-based eater in your life. The beau and I both noted the amount of plastic that it took to separate each ingredient and while we know the bags are reusable, we wish there was an alternative. The instructions were easy to follow and because of everything being pre-measured, this would be a great way to get kids involved in kitchen. There’s no obligation to re-order and shipping is included in the cost.
This post was not sponsored and all thoughts are my own. They currently have a 50% off sale that ends at midnight tonight. Enter the code: MEM50 at checkout for your discount!