Hey, y'all! Welcome back! This week on the show, we'll talk grit bowls, epic marshmallow treats, and try the new Beyond Breakfast Sausage.
Listen on:
Let's dive into that review of the Beyond Breakfast Sausage, then talk about what's cooking, y'all!
Beyond Breakfast Sausage review
Beyond Meat recently released two varieties of breakfast sausage. These are different from their cylindrical sausage. These are patties, like you'd find in a breakfast sandwich.
We've only been able to find the Classic variety of Beyond Breakfast Sausage so far, so if we track down the Spicy, we'll have to do a follow-up.
Breakfast sausage patties in general are a fave around here. Beyond's version is a bit smaller than some of the others we've tried, but they make up for that size with big flavor.
We made ours in the air fryer, and I recommend spritzing them with a bit of oil to keep them from drying out in the fryer. If you want to air fry these, eight to 11 minutes at 400 should do the trick.
Dave made these with tots in the basket, too, and 11 minutes did the trick. If you're cooking them on their own, you'll probably need to cook for closer to eight minutes.
Y'all, Dave and I loved these sausages. We feel like they have the perfect balance of spice and texture. Beyond has really figured out the texture in a way no other vegan meat we've tried has done.
We love them on grit bowls and on bagel sandwiches! Maybe with a Just Egg patty, which we reviewed last week, why not?
Cooking this week: marshmallow treats and grit bowls
Y'all, our house had a glut of rice Chex. Dave has been on a real homemade Chex mix kick lately, and he overbought the rice flavor.
So, what were the kid and I to do but use that extra cereal to make marshmallow treats! To make the treats, we used my basic vegan rice krispie treat recipe with a few changes:
- We replaced 1 cup of the cereal with a cup of crushed pretzels.
- We topped them with melted chocolate chips left from making peanut butter cups.
- We topped that with rainbow sprinkles.
They were as epic as you'd imagine they were! If you have an idea for what we should name these, tweet us! We are @talkintofu on Twitter.
About the grit bowls, tho.
We've been making grit bowls around here for years, but Dave's grit bowl game really reached its peak on Mother's Day. That morning, he made us grits and topped them with:
- Beyond Breakfast Sausage patties
- salsa
- pickled jalapenos
- tater tots
- avocado
- Daiya pepperjack
It was epic! There are tons of ways to make grit bowls, but if you want to try the one that kicked off grit bowl fever in our house, you've got to make my Grit Bowl with Avocado and Baked Tofu.
Takeout corner
The week we recorded this episode was also our first week doing takeout since being stuck at home, and y'all. What a game changer that has been!
Even for someone who loves cooking, like I do, those occasional breaks in cooking are so, so necessary. I think that a lot of my creative cooking ideas actually come to me in those down moments when I'm not trying to figure out what's for supper.
We broke our takeout bubble with a trip to a local taco place here in town, El Myriachi. We got tacos for that night, but Dave also surprised me by ordering their salsa sampler.
The sampler has three types of salsa: chipotle salsa, green salsa, and pico de gallo. And having all of that fresh salsa around was such a treat! We used some for dipping chips, but we also were just spooning salsa onto basically everything we ate that week.
What a dream!
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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Have a question? Tried this recipe? Share your thoughts!