"Plantains with roasted sweet potato, black beans and kale. Spicy ancho sauce with pumpkin seed garnish served over Kashi seven whole grain polenta, plus amaranth."
Yesterday I received a coupon for a free frozen Kashi meal. I picked the Mayan Harvest Bake because that was the most appetizing looking variety the store had. Click on the link in the title to view the other meals; you'll see why that's not a compliment.
Plantains = 2 pieces of horribly mushy,pasty plantain. Plantains are one of my favorite foods, so I know they normally aren't awful like these.
Black beans = 3 Tbsp black beans. Lacked seasoning and were not tender enough
Sweet potato = 6 small chunks. Bland and pasty.
Kale = Just a few shreds scattered in between the beans. Not noticeable
Amaranth Polenta = Another one of my favorite dishes Kashi botched up. The polenta and the pilaf were all mixed together in a watery, grainy pile.
Spicy ancho sauce = Ancho chile pepper paste. Strong, obnoxious flavor. It wasn't spicy, although it had heat.
Kashi 7 whole grain pilaf = See polenta above. The ingredients were oats,long grain rice, rye, hard red winter wheat, triticale, buckwheat, barley and sesame seeds
Roasted and salted pepitas= Soggy pumpkin seed kernels that were mixed in with every layer of the meal
Thumbs down for Kashi Mayan Harvest Bake.
2 comments:
Did you cook it per the package instructions? I had the mayan harvest bake yesterday and found it to be delicious! Poke a few holes for steam, Cook for 5 minutes at 50% power and 3 minutes at high power with the entree placed at the outer edge of the microwave turntable. Then leave for 3 minutes before eating. Seeds were crunchy, no sogginess or mushiness on anything. Plantains were the appropriate texture, not squishy like a banana but normal cooked plantain texture. Try following cooking directions before you post a poor review on a great meal.
Yes, I followed Kashi's directions exactly. If I change a recipe or do something different than the package directions list, I always note that in a post.
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