This week on the show we'll talk homemade fishless tacos, chili, the new taco spot in our neighborhood, and review the Vegan Harvest Pizza from American Flatbread.
Wow, did we have technical difficulties with this record! Specifically, my computer decided that it didn't want to record? But after clicking every button on the screen, I got it working. WHEW!
Dave and I have a fight about his squeaky chair. But don't worry, y'all. We swapped chairs, and now everything is great!
American Harvest Flatbread Vegan Pizza review
This pizza is one in a long line of us trying frozen vegan pizzas in search of a good one. And y'all. I don't want to do a spoiler here, but this American Harvest Flatbread Vegan Pizza was it.
Dave and I shockingly agreed that we both liked the crust, which almost never happens with pizza. He called it a thick crust, but I thought it was a pretty reasonable thickness. What mattered most was that its texture and flavor were both great.
The cheese was also a winner. They don't say what brand of vegan cheese they use, but whatever it was, great job!
The Vegan Harvest was basically a cheese pizza with tomato sauce and with herbs on top. They have another variety with fresh tomatoes on it that looks lovely, as well.
Next time we make this, Dave wants me to add toppings to it, because we are a toppings family. I'll post on our Insta and on Twitter whenever we get to that.
So, these fishless tacos are a weeknight staple in our house. They're for the busiest nights, when I have approximately 15 minutes to get supper on the table.
They star Gardein Fishless Filets, which I cook in the air fryer for 12 minutes at 400° F. While the filets cook, there's plenty of time to prep the toppings.
Usually, we put the filets into small flour tortillas and top them with jalapeno slaw. The slaw is just shredded cabbage mixed with vegan mayo, yellow mustard, and chopped pickled jalapenos.
We finish them off with sliced avocado, because we are not monsters.
This week, though, we didn't have cabbage, so I had to improvise. We topped our fishless tacos this week with lettuce, tomato, onion, fresh jalapeno sliced, and avocado. I was not sure I'd be jazzed about this, because that slaw is so, so good, but y'all. It was great!
What made these extra special is that Dave grew these jalapenos on our back porch! His plants are blowing up right now, so we get to top a lot of food with fresh jalapeno lately.
The other exciting thing that we ate this week was chili!
Dave insists that I not make chili in the summer, but the week we recorded this episode we had a cool snap, so he relented. I've been craving chili since approximately June, and it was everything I dreamed it would be.
We made my three-bean Instant Pot chili.
Chi Chi Vegan
Chi Chi Vegan is a new taco spot that opened up walking distance from our house. What a dream! We placed a big ol' order:
- 3 fish tacos - fishless filets with mango slaw, sweet chili sauce, and crema
- 1 al pastor - shredded vegan pork with pineapple, guacamole, cilantro, and onion
- 1 luau - vegan ground beef with pineapple, sweet chili sauce, cilantro, jalapeno, and crema
- epic nachos - house made queso with beans, vegan ground beef, corn salad, and crema
- corn salad - fresh corn (off the cob) with cilantro and lime
- green rice - basmati rice mixed with a million herbs
They grill all of their tacos, so the tortillas are crispy-yet-soft. It was all super amazing, and I'd recommend any of it!
They were out of the shrimp tacos and their corn on the cob, which is an elote-style corn. I can't wait for them to get these in, so we can try them!
Our order was ready quickly, and everyone was so friendly. Welcome to the neighborhood, Chi Chi Vegan!
Where to listen
Thank you so much for listening (or reading!). We record these episodes for you, and we'd love to hear from you.
Got a favorite vegan treat that you think we should cover on the podcast? Send your suggestions to [email protected]!
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