This week on the show, we'll talk sun dried tomato pasta and dumpling delivery and eat some Daiya New York Cheezecake. And (surprise!) we'll argue some more about the intro.
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Listening back, we actually argued quite a bit during this record. But let's just leave it all in.
Dave also goes into detail about his seventh birthday party and his first NES. Did you have that system? What games came with yours?
We recorded this episode the day after Halloween, so we chatted some about that. It was a surprisingly great night! Our neighbors did an awesome job making trick-or-treating feel safe.
Daiya New York Cheezecake review
Y'all, the short version of this review is that we love this cheesecake!
I've loved cheesecake since I was a kid, and the Daiya New York Cheezecake reminds me of the ones I'd eat during childhood. It's rich and creamy with a not-too-sweet graham cracker crust. Dave and I are both big fans.
One thing you should definitely know about this cheesecake is that you're supposed to store it frozen, then thaw it for five to six hours before serving. Don't get burned like we often do! Plan ahead for cheesecake!
We really enjoyed this plain, but we agreed that it would also be awesome topped with a dollop of pie filling. You could make some from scratch, but if you're already buying a frozen cheesecake, why not just grab a can of pie filling, too? Blueberry or cherry both spoke to us as potentials for the Daiya Cheezecake.
They have a few other flavors, too:
- chocolate
- strawberry
- key lime
- pumpkin spice, which I imagine is seasonal
I've had the key lime before, and it's a delight. The tartness from the key limes is a great contrast to the cheesecake's creamy texture.
Have you tried any of the flavored Daiya Cheezecakes? Get at us!
We got a letter!
Y'all, we got the sweetest letter this week in our Instagram DMs.
Hi! I'm Jenn with TWO Ns. Some of your convos actually remind me of when my husband and I used to go grocery shopping together and the way we would talk to each other… people would walk by and try to act like they weren't listening and they would try not to laugh. It was pretty fun.
I'm guessing anyone who's been married for more than 5 minutes already knows you guys are married (plus the shared last name which you should continue to say because it's an awesome name)
Also- side note. I like your intro. The original one without all the overthinking (I say with love as a fellow over thinker)
And also (last one I promise) … I love the new Dave song. I may have to listen again to this weeks episode just for that!
I told you that it was a sweet letter! Hey, and if you write us a letter, there is an excellent chance that we will read it on the show.
While you're at it, leave us a review over on Apple Podcasts, why dontcha?
Sun dried tomato pasta
This week, we made sun dried tomato pasta, and y'all, it was so good! I'm definitely getting a formal recipe up on the site, but I couldn't wait to talk about it!
The kid loved this pasta. He recently got to have his first sun dried tomato, and he enjoyed it so much, I decided to dust off an old dish that my dad used to make. It's so easy! Here's the quick and dirty:
- Cook half a box of spaghetti or angel hair pasta.
- Put a bunch of baby spinach into the colander, so when you drain the pasta, the spinach wilts.
- Toss those together with white beans and the full contents of a jar of oil-packed sun dried tomatoes.
Such an easy dinner! My kid eagerly ate the leftovers at lunch the next day and said it was in his top three dishes that I make.
Dave was not a fan of this pasta, because he doesn't like sun dried tomatoes. He thinks they're a relic of the 90s that should have stayed there.
He, of course, is incorrect, but I can make his pasta plain, if that's how he feels.
Talkin' takeout
After trick-or-treating, we were hungry, and Dave had the great idea to order takeout. He had a craving for some Gu's Dumplings.
In case you aren't familiar with Gu's, it's a dumpling spot here in town that also does family-style dishes to go with. We ordered a couple of veggies, a half order of dumplings, and cold noodles.
If you are familiar with Gu's, I have some exciting Gu's news: their Chengdu Cold Noodles are now vegan! They used to use egg-based noodles, but they changed it up. And what a dream those noodles are! Sweet-spicy-salty heaven. Gosh, I could eat more of them right now.
The first veggie we got was the Stir-Fried Broccoli with Chili Peppers. This was relatively mild compared to our other items, which was a nice break from the spiciness of the more deeply-seasoned dishes. If you're heat-averse, you can just avoid the chili peppers, and it's a pretty mild side dish.
Our other veggie dish was the Stir-Fried String Beans. These are garlicky, gingery magic. They frizzle their green beans, which means they cook them at high heat, so the skin blisters and the beans start to curl. It's my favorite green bean preparation!
And, of course, you can't order from Gu's Dumplings without getting some dumplings.
The sauce they use for these is ah-mazing. It's sweet and spicy and just packed with flavor. When it comes to the dumplings themselves, I have always thought the filling was on the bland side. It's minced cabbage, and there just isn't a ton of flavor there without the sauce.
Am I canceled in Atlanta for saying that? It's just how I feel. I still like them, because that sauce is incredible.
Dave does find the dumplings flavorful, though. He tends to opt for more delicate flavors than I do in general, so maybe that's why.
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!