From the Ground UP makes all kinds of cauliflower flour treats, and today, we're reviewing their Cheddar Flavor crackers.
This week on the show, we wish Dave a happy birthday and talk a lot about pasta. Plus, we review the Cheddar Flavor Cauliflower Crackers from From the Ground UP.
Welcome back, y'all! We recorded this episode a couple of days before Dave's birthday, so don't forget to wish him a happy belated one. He loves that!
From the Ground UP cauliflower crackers review
Well, this week was a first: Dave and I were in agreement on a review. And y'all, it wasn't great.
What wasn't great was these crackers. I sort of liked them as a crispy, cauliflower treat, but Dave flat out disliked them. He's not a cauliflower fan in general, though, so that makes sense.
These crackers were pretty clearly supposed to be healthy, vegan Cheez Its, and they didn't deliver.
We both agreed that the crackers weren't substantial enough. They're pretty thin. I found that doubling up got closer to the mouthfeel of a Cheez It, though.
Flavor wise, they just weren't there. Dave said he couldn't taste the cauliflower, but I picked up a pretty strong cruciferous flavor.
The cheese taste was very mild. Dave said that he couldn't detect it at all, but I tasted a slight cheesiness.
These crackers are on the pricey side, so I don't see us picking these up again.
Have you tried any of the From the Ground UP snacks? We're open to other varieties from them! Email [email protected] and tell us about your faves!
Happy birthday, Dave!
Okay, so Dave's birthday was actually over a month ago. We recorded this episode on July 3rd, and his birthday is the 5th!
He felt strongly that we shouldn't datestamp the podcast by talking about things like birthdays, so I wanted to be sure to put that in the blog post as well as the podcast.
For his birthday, Dave requested that I make the strawberry cake that I make every year around this time.
Dave's birthday is right around both of our nephews' birthdays, and every year, we go to the beach with them and Dave's parents to celebrate. And every year, the boys ask me to make my strawberry cake.
Becky's strawberry birthday cake
Here's my strawberry cake secret recipe:
- Buy a box of vegan white cake mix and a container of vegan vanilla frosting. Many store brands of both are vegan.
- Use aquafaba or flax meal and water instead of the egg the box calls for, and stir sliced, fresh strawberries into the batter. Make the 9"X13" sheet cake following the directions on the back.
- Cool completely, and frost. Piled sliced, fresh strawberries on top of the frosting.
This cake is a total hit! Our nephews are very strongly not vegan, and they ask for it every year.
Dave is sick of mac and cheese.
It was bound to happen. We've been making my baked mac and cheese every single Friday night for five years. The time has come, Dave says, to mix things up.
We have changed up how we do this mac and cheese casserole some over the years. Now, I mix a green veggie -- usually spinach or cooked broccoli -- into the casserole before baking. And we like to make it topped with tater tots.
But Dave's argument isn't that it's not delicious. He just thinks it's a pretty rich, heavy meal to have on our weekly rotation.
I suspect the summer swelter happening outside is contributing to that opinion.
Those tofu broccoli bowls, tho.
We are hooked on tofu and broccoli noodle bowls, y'all. This is another recipe that's super easy to make. It's basically this crispy tofu bowl, but with broccoli florets instead of bok choy.
And by "basically" I mean: exactly that.
I serve it sauce-free and put a selection of sauces from the fridge on the table, so everyone can add the sauce they want to their own taste.
I feel like dishes everyone can flavor themselves is the key to a hit in a family with divergent tastes.
Late night olive plates are back!
We had gotten into and then out of the habit of making fun little olive plates with other snacky bites on them, and I'm happy to say that they are back!
I picked up a jar of garlic-stuffed olives and a jar of castelvetrano olives, and y'all. What a treat!
We've only had olives a couple of times, so most of both jars are still pretty full. I really want to make my buddy Cadry's recipe for Warm Castelvetrano Olives with the rest of that jar. Because they look ah-mazing!
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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