This week on the show, we'll talk about Just Egg French toast, delivery from Slutty Vegan, and eat All Vegetarian Vegan Shrimp.
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We learn about a new vegan cheese!
This week's news item is a press release from Bell Brands, who make those little Baby Bell cheese wheels. You know the ones wrapped in wax?
Before you get too jazzed, though, they're not making a vegan version of those. But they are making vegan shreds and slices under the brand name Nurishh.
Their press release says that there will be six vegan cheeses at launch:
- Cheddar Style Slices
- Mozzarella Style Slices
- Provolone Style Slices
- Cheddar Style Shreds
- Mozzarella Style Shreds
- Cheddar & Mozzarella Style Blend
Dave and I are both pretty bummed that they aren't doing a vegan version of their signature cheese wheels, but I'm always glad to have more vegan cheese options to choose from.
We got takeout from Slutty Vegan!
There are two things to know about Slutty Vegan here in Atlanta:
- Their food is ah-mazing.
- Their lines are very long.
So when Dave learned that you could order Slutty V delivery through their new app, you know we did it right away.
Everything traveled well, and our order arrived in 35 minutes. That's a big change from the two hours I waited in line for my first Slutty Vegan burger a few years ago!
We ordered:
- fried pickles
- the PLT (plantain, lettuce, and tomato), a jerk plantain sandwich
- the Sloppy Toppy, Impossible burger with jalapeños, vegan cheese, caramelized onions, lettuce, tomato, and Slut Sauce on a vegan Hawaiian bun.
- the Dancehall Queen, an Impossible burger with jerk plantains, vegan cheese, caramelized onions, lettuce, tomato, and Slut Sauce on a vegan Hawaiian bun.
- a side of coleslaw
Everything was ah-mazing!
The fried pickles are more heavily breaded than I normally like, but the breading was a great contrast to the strong flavor of the pickle. They were delightful dipped in the vegan berry mayo that comes with them!
Do know that those jerk plantains are spicy af. I loved my PLT, but the kid did have to pull the plantains off of his Dancehall Queen.
The slaw is also spicy, according to Dave, though definitely a more mild heat than the plantains. A side of slaw as of this writing is $1, and it is not really a shareable size. Next time, we will order more, so I can have some!
I made Just Egg French toast!
Here in Atlanta, Wednesdays are "asynchronous", which I believe is code for "there is no school".
It makes that day a bit hectic from a work perspective, but we do like the lazier mornings. And the kid has gotten it into his head that we need to have a special breakfast on Wednesdays.
For the past two weeks, that has been French toast using Just Egg for the batter.
I don't super measure when I make French toast, but do let me know if you'd like this recipe! I am happy to test it and get proper measurements.
For now, the loose batter recipe for four slices of French toast is:
- half a bottle of Just Egg
- a splash of oat milk
- a drizzle of agave nectar
- a pinch of cinnamon
- a dash of nutmeg
Coat the bread lightly in the batter, and cook in an oiled pan on medium high until it's browned on both sides.
The kid likes his with powdered sugar and maple syrup.
Dave makes the great point that this is the equivalent of eating cake for breakfast.
We ate All Vegetarian Vegan Shrimp!
Dave ordered the vegan shrimp from All Vegetarian as part of my big birthday box from GTFO It's Vegan.
How to cook them
The shrimp comes frozen, and the package we received had nary a cooking instruction. Here's how I prepared mine:
- transferred the shrimp to a colander and ran hot water over them until the clump separated into individual pieces
- put them into a bowl and microwaved them in 30 second bursts until they were thawed
While I was trying to find nutritional information for All Vegetarian Vegan Shrimp, I found another website selling them that did include cooking directions.
That site recommended blanching them in boiling water for 20-30 seconds, then frying them up with garlic until they get crispy. We are eager to try this method!
Our review
Y'all, oh my WORD! We loved these! Dave and I each tried one plain, then I tossed the rest of the package into a big bowl of avocado pesto pasta with baby kale and chopped tomato.
Dave thought these had the exact flavor and texture he remembers shrimp having. He described them as having a "snap", which I agree they did.
I thought the taste and texture fully satisfied my shrimp craving, but I wouldn't say they were exactly like shrimp. I think a meat eater would be able to tell the difference. But I loved these and definitely plan to order them again!
In the episode, I mentioned a Twitter thread with lots of vegan seafood options. Honestly, it's pretty mind-blowing to look at it all and see where we are. Here is that thread.
Where to listen
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Got a favorite vegan treat that you think we should cover on the podcast? Send your suggestions to [email protected]!
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