This week on the show, we'll talk about vegan garlic shrimp bowls, local doughnuts, and eat Non-Dairy Phish Food from Ben & Jerry's.
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But first, we talked about Dave's new mic cover. It's orange, and he doesn't care for the color.
Our color chat reminded me of an article I read about the color blue, though! Did you know that blue wasn't a named color until relatively recently? Kind of fascinating!
We talked about Lizzo's Brussels sprouts nachos!
This week, Dave shared a story from VegNews about Lizzo's Brussels sprouts nachos.
Lizzo -- who went vegan in June -- used sliced, air fried Brussels sprouts as the base for nachos instead of chips. Y-U-M!
She layered on walnut meat, homemade cherry tomato sauce and Mother Raw’s spicy vegan queso sauce.
Well, that sounds like a delight. Also, welcome to veganism, Lizzo!
If you need a good walnut taco meat recipe, Mary Ellen, our most recent guest, has a great one!
We made vegan garlic shrimp bowls!
Last week, we reviewed All Vegetarian Vegan Shrimp and mentioned that we'd like to try it pan fried with garlic next time. And this week was that time!
The shrimp we made this go-round was actually from Be Leaf, but spoiler: it's exactly the same shrimp.
I wanted to use this in rice bowls, so here's what I did:
- Thaw the shrimp in the microwave in 30 second bursts.
- Heat 1 tablespoon of toasted sesame oil in a nonstick pan.
- Sauté minced garlic and ginger for just about a minute.
- Add the shrimp and cooked until the garlic was crispy.
Dave said that the shrimp didn't super take on the flavors from the pan, and I agree! When I did get bites with pieces of garlic and ginger, though, the flavor was lovely.
This was great over rice with roasted broccoli and sliced avocado.
We ate Revolution Doughnuts!
I recently learned that Revolution Doughnuts takes online orders. You can order doughnuts for the next day, and the pickup process is a dream.
Order and pay on their website, and the next day, just swing by and grab your box off of their online orders shelf. No waiting in line or anything!
Their website clearly lists which doughnuts are vegan, so ordering is easy. We ordered four:
- key lime pie - a yeast doughnut filled with key lime curd and topped with icing and a dollop of vegan whipped topping
- kitty litter - a yeast doughnut topped with icing, crushed peanuts, and chocolate pudding
- hot cross bun - a yeast doughnut with raisins and an icing cross. This was a special Easter flavor.
- Cinnamon Toast Crunch "shrimp tail" - a yeast doughnut topped with icing, Cinnamon Toast Crunch cereal, and a strip of cinnamon candy "shrimp tail". This flavor was a reference to a viral Twitter moment, so I'm pretty sure it's temporary.
The key lime pie was the standout to me. That key lime filling was so tart and creamy. Perfect with the soft doughnut and sweet icing!
Dave liked the kitty litter best, which was definitely my second place choice. Chocolate and peanut butter are a dream combination, and I hope this becomes a staple for them!
The Cinnamon Toast Crunch was also great! I know that Twitter moments are fleeting, but I hope they keep a version of this around.
The hot cross bun was fine, though definitely didn't stand out in this crowd. It just wasn't bold enough to make an impression on us next to the other three.
We found Non-Dairy Phish Food!
Y'all, Phish Food was my absolute favorite ice cream before I went vegan. I used to eat it straight out of the pint. So this non-dairy version had a lot of memories to live up to.
And it DID!
This is spot on like the Phish Food that I used to demolish in college. Creamy chocolate ice cream. Rich, fudgy fishes. A sticky swirl of marshmallow fluff and just the right amount of caramel.
I am seriously obsessed.
And Dave, who doesn't even like chocolate ice cream, said he loves it, too! He said that it might be his new favorite Ben & Jerry's flavor. That is high praise, friends.
I am over the moon and can't wait to eat it every day for the rest of my life.
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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