Vegavero Bio Cooking Matcha going in my recipe.
So this week I’m reviewing Vegavero Bio Cooking Matcha. Vegavero is a Berlin based company that makes a range of vegan friendly vitamins and supplements; sourcing raw, organic materials from around the world. Their products are 100% VEGAN, ORGANIC and NATURAL, and free from gelatin, gluten, lactose and GMO. The products are certified by the Vegan Society as a Vegan food supplement. https://www.amazon.co.uk/d/Beverages-Coffee-Tea/ORIGINAL-MATCHA-organic-freshly-harvested-Premium-Quality/B00FFYU3UI/ref=sr_1_fkmr0_1_a_it?ie=UTF8&qid=1491931709&sr=8-1-fkmr0&keywords=vergara+bio+cooking+matcha
What is Matcha Tea?
In short, it’s green tea. Matcha means ‘powdered tea’. When you drink green tea, you are drinking the water infused by the green tea leaf whereas matcha powder is actually the leaf, stone ground into a powdered format. It contains a much higher level of caffeine than a tea bag because you are drinking a more concentrated version of the tea.
Health Benefits?
Matcha Tea has a wealth of health benefits and has long been part of the Japanese culture for hundreds of years. It has also been used in China for medicinal purposes for centuries. It’s said to strengthen the immune system, cardiovascular health & aid in detoxification. It is a very powerful antioxidant and also credited with boosting metabolism.
How do I eat it/drink it?
You can add matcha to just about anything! Smoothies, juices, yoghurts, baking, hot drinks, cold drinks. It’s pretty versatile. My advice is to read the instructions on the packets as to the right amount to use.
My verdict on Vegavero Bio Cooking Matcha.
The first thing I made with this brand of cooking matcha was nice cream. I blended some frozen bananas, kiwi fruit, soy yogurt and a tablespoon of matcha as I was making a large serving. Without tasting the nice cream, I added further more matcha because it wasn’t the bright green colour I expected. More a strange, pale khaki. I’ve used other matcha brands previously that were quite a vibrant, green colour so my instinct was to add more. This however was a mistake! It was too much and the flavour tasted quite bitter. I would drink superfood and spirulina powders and I’m used to that taste but this was a little too powdery. MY MISTAKE! So my advice would be to use the serving suggestions and don’t judge by colour as this brand of matcha seems a little lighter in colour than others. I’ve since used an appropriate serving and enjoyed it far better!
As you can see the green colour is quite muted.
Using this product for cooking worked really well. My ‘Matcha Macaroons’ were a real success and the flavour was definitely noticeable without being over powering or too subtle. The combination of dark vegan chocolate with the matcha was really delicious.
Price wise this tub seems very economical. It’s currently on sale at amazon for £14.90. 100g will last you a really long time when a serving is generally a 1/2 a teaspoon. I have bought other brands of matcha before and paid around £9 for a really tiny sachet! So this is definitely very good value! Thumbs up!
Matcha Macaroons
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Ingredients
- 3 cups dried finely shredded coconut + 3 tablespoons
- 1/2 cup coconut oil, melted +1 teaspoon
- 1/3 cup almond meal
- 2 tablespoons coconut nectar or agave
- 1 1/2 teaspoons matcha
- 1/4 teaspoon vanilla extract
- A pinch of salt
- Dark vegan cooking chocolate
Instructions
1.Place 3 cups of dried coconut and the melted coconut oil in a food processor and blend for roughly 1-2 minutes. Add the almond meal, coconut nectar, matcha, vanilla and salt and process until well combined.
2. Scrape your green dough into a mixing bowl. Add in the additional 3 tablespoons of dried coconut. Using an icecream scoop, form scoop-size balls or use your hands to make round balls.
‘Green dough’ should look much like this.
Macaroons ready for the oven.
Putting these in the oven will give a crispy outer shell.
3.Place some baking paper on a baking tray and place your macaroons on the tray. Cook on a low temperature for about 20 minutes until the outside shell is firm and crispy.
Macaroons will have a crispy, firm shell and be slightly browned on top.
4. Melt some chocolate on the stove top with 1 teaspoon of coconut oil.
5. Dip the base of each macaroon into the chocolate and place them back on the tray. Then drizzle remaining chocolate over the top. Place them in the fridge for 15 minutes to allow the chocolate to set.
End result! Dip the base of the macaroon in chocolate and drizzle remaining chocolate over the top.
