This week on the show we talk about cultured foie gras, my new favorite pizza, and try the frozen Daiya Tex Mex Burrito.
We also dive into one heck of a travel day, complete with a full airport closure.
Table of Contents
News: cultured foie gras
Emily Baker at Plant Based News reports that the French government and the EC are backing a company working on cultured foie gras.
You probably know that foie gras is an over-the-top cruel food, and a company called Gourmey is developing a way to create it using cultures taken from duck eggs.
This is definitely better than how foie gras is created now, but the articles I've found are unclear on whether they need to culture a single egg, or if the company needs a continuous supply of fertilized duck eggs for production.
Lab grown meat in general is a tricky topic. Dave and I agreed that this lab grown foie gras doesn't sound like it's for us. It's slaughter free, but it still sounds like production involves captive animals.
We had the best pizza EVER!
In much lighter news, Dave is an actual angel walking on this earth.
On Saturday, Dave flew home from San Francisco, and the kid and I flew back from Florida. Dave arrived a few hours before us, and he arranged for a pizza and salad to be waiting for us when we got home. Hero status.
This pizza was from Junior's, a spot we've talked about before. In fact, Dave has eaten this exact slice from Junior's before, but this time, he got a whole pie.
The pizza was:
- tomato sauce
- vegan cheese
- Beyond Sausage crumbles
Holy moly, y'all -- Dave has been holding out on me! This pizza was incredible.
The combination of the creamy cheese, slightly-spicy and toothsome sausage and the hot, hot jalapeño was stellar.
But what I really want to talk about is Junior's "roasted spinach." The pizza stars big pieces of tender, melt-in-your-mouth spinach that get crispy on top from being in the oven. Truly, I could eat a massive bowl of just this spinach!
Run, don't walk, to Junior's for this pizza, friends.
We looked up Vegan Subway sauces
My epic day of travel included getting dinner for me and the kid at an airport Subway location. We both had Veggie Delights, and, honestly, they hit the spot!
I haven't had Subway in years, but the sandwich artist at this location loaded mine up with veggies, and it was lovely.
My only regret is that I didn't look up what vegan sauces Subway offers, because a sauce would have really leveled this sandwich up. We looked them up on the pod, though, and here they are (as of this writing):
- yellow mustard
- deli ground mustard
- mustard seed spread
- oil and vinegar
- Subway vinaigrette
- sweet onion sauce
- fat-free Italian vinaigrette
I wish I'd gotten that sweet onion sauce, because yum!
Daiya Tex Mex Burritos review
Last week, we reviewed the Daiya Santa Fe Burrito, and it was super controversial. I hated this burrito, but Dave loved it. Since Dave prepared his in the air fryer and I made mine in the microwave, we wondered if prep was the problem.
This week, we both made the Daiya Tex Mex Burrito in the air fryer to see how that went.
Y'all, I was still not a fan of this burrito. The air fryer preparation definitely helped, but the gluten-free wrapper still had a strong chickpea flavor that really worked against it.
At least the wrapper wasn't gummy when we air fried it, though! If you want to air fry this frozen burrito, microwave it for 90 seconds, then air fry at 400° F for 10 minutes.
Dave and I agreed that the Tex Mex filling was definitely more flavorful than the Santa Fe. For me, though, it wasn't enough to make this a repeat burrito for me. Give me the gluten!
It's a bummer, because I'm a huge fan of Daiya in general, so I had high hopes. Their frozen burritos are a big miss for me, though.
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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