This week on the show, we had dinner at Maepole in Summerhill and ate Daiya Santa Fe Burritos.
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Table of Contents
New vegan sushi roll at Makimono
The night before recording this episode, Dave and I went to dinner at Makimono, a sushi place inside of Krog Street Market.
Usually, the vegan sushi option is to build your own roll with a selection of their many vegan fillings. That was our plan.
But when we arrived, I saw that they'd added a whole vegan roll to their menu! It starred wakame salad and pickled veggies inside and sliced mango and avocado on top. They finish the roll off with mango sauce.
Y'all, this roll was incredible! A single roll was plenty for a meal -- their sushi is big.
If you haven't been to Makimono yet, I highly recommend it! If the vegan roll isn't your jam, get that build-your-own! They have tons of great fillings, like tofu and veggies, and you can get fun vegan sauces and toppings, too.
Letter: BE-Hive Pepperoni
In a previous episode, Dave was lamenting the lack of good, vegan pepperoni. @mamadebradley on Instagram sent us a message recommending BE-Hive Pepperoni.
BE-Hive is a Nashville-based company, and it looks like their vegan pepperoni is available at Whole Foods all over the U.S. We will definitely check this out and report back!
We ate at Maepole in Summerhill!
Maepole is a new spot in the Summerhill neighborhood of Atlanta. It's right across from Big Softie, which you know Dave and I love!
Maepole is a build-your-own bowl spot with tons of amazing vegan options. Dave and I got very different bowls, which gave us a nice sampling of their menu.
My bowl started with a base of power greens topped with summer hash, braised cabbage, crispy fritters, and pesto vinaigrette. The summer hash was a mix of sautéed summer vegetables, like squash, bell pepper, and eggplant. It was delightful!
Dave had the brown rice as his base and added cucumber and radish salad, corn and zucchini salad, and spicy avocado dressing. He also went for the fritters as his protein.
Y'all, both of us loved our bowls, and we can't wait to go back! They are great about labeling anything that contains dairy, making it a breeze to order.
We were both especially happy with the fritters. They were black eyed pea and quinoa fritters, and they were crunchy and hearty with a great flavor.
For me, the cabbage was the other standout in my bowl. It was tender, but not too soft and had a mild curry flavor. I'd eat it again in a heartbeat!
Maepole also offers Boylan sodas in their soda fountain, but I opted for a kombucha instead. This was a new-to-me brand: Figment Craft Kombucha. I got the Hidden World flavor, which was ginger and lemongrass. Such a treat!
Big Softie ice cream sandwich
After dinner, we headed straight to Big Softie, because we were feeling fancy! Dave got his new absolute fave from there: the crunchy ice cream sandwich.
Y'all.
This is their oat milk vanilla soft serve sandwiched between two sugar cookies. Then, they dip half of the sandwich in chocolate hard shell. And then, they dip it again in a crunchy coating.
Big recommend!
News: Sodexo embraces vegan burgers
You may not be familiar with the name Sodexo, but chances are, they've fed you before. This is a huge company that supplies cafeterias across the U.S.
In late June, they announced that they'd partnered with Morningstar Farms to bring Incogmeato burgers to over 3,000 hospital and school cafeterias.
What a win for animals!
Let us know if you see vegan burgers at a catered cafeteria like this -- we'd love to know!
Daiya Santa Fe Burritos review
Wow, Dave and I could not have been more divided on this burrito. Let me give you my review first and Dave's review last.
The Daiya Santa Fe burritos are gluten-free and soy free. They use a chickpea flour wrapper and stuff them with vegan beef, brown rice, and potatoes in a tomatoey sauce.
Y'all, I did not care for this burrito. It may have been the worst frozen burrito I have ever reheated.
The gluten-free wrapper was gummy and tasted strongly of chickpeas. It didn't help that it was paired with a filling that was nice and creamy but bland.
Truly, it was my intense hunger and copious amounts of vegan ranch that got me through this burrito.
Dave, on the other hand, loved this burrito. He says it's the best frozen burrito he's ever had!
I think that our different takes may have been due to our different preparation methods.
Like I mentioned, I was famished the day that I made this, so I opted to microwave it using the directions on the back. It was mush city.
Dave, though, microwaved his for 90 seconds, then air fried it for 10 minutes at 400° F. His wrapper was nice and crispy. I also wonder if the higher heat and longer cooking time of the air fryer cooked off some of the chickpea flavor. Chickpea flour does get more mild with more cooking sometimes.
If you do get this burrito, I definitely don't recommend that you microwave it. Start it in the microwave to soften it up, then bake or air fry until it's heated through and crispy. In the oven, I'd estimate 400° F for 20 minutes.
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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