This week on the show, we ate tofu po' boys, fired up the grill, and tried KIND Frozen Cherry Cashew.
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News item: KFC vegan chicken in Thailand
KFC Thailand is now offering vegan chicken in select stores. Very exciting! The vegan chicken is called "meat zero" and comes from food distributor CP Foods.
CP Foods is a UK-based food supplies that isn't a specifically vegan company. It's pretty cool that this large company is adding vegan options, too.
Yum Brands owns KFC along with Taco Bell and Pizza Hut. That's a huge part of the fast food market. That they're offering more vegan options is great news for animals.
What those Yum Brands stores have in common is that they tend to have a handful of core ingredients that they turn into lots of options. So adding vegan options to those menus means the potential for so many more vegan options overall.
We ate tofu po' boys!
Regular listeners likely know that Dave recently discovered that he has a paprika sensitivity. The other thing we are discovering as a family is that paprika is in everything.
Including my recipe for tofu po' boys that he loves! So when he requested that I make them, I raided the pantry for alternative seasonings.
I followed the same recipe, but instead of paprika, I used a combination of half chili powder and half Trader Joe's poultry seasoning. After cooking, I tasted the tofu and learned the hard way that TJ's poultry seasoning is SALTY.
Since this tofu was going on crusty bread, though, it all evened out and was still a delicious sandwich! Next time, I'll play with different spices to create a less salty result.
Dave agreed that the sandwich was great! We used hoagie rolls instead of baguette, since we didn't have fresh baguette handy. He suggested that maybe this wasn't so much a po' boy after all of those changes, but it was a new and deliciously different sandwich.
I'll take the W!
We did some Beyond grilling!
Also exciting this week: Dave fired up the grill for the first time all summer. (Shh. It's still summer for a week and a half!)
He grilled up Beyond Burgers and Beyond Sausages along with a packed of scalloped potatoes with vegan butter. What a treat!
Dave didn't even want to talk about grilling, because he's embarrassed that, right now, we are using an electric outdoor George Foreman. He says he feels like he's back in college. I say it's an affordable grill that seems very easy to use. What do you think, y'all?
While he was out shopping for the burgers, he texted and asked what he needed to get for me to make Publix-style macaroni salad. It's a really simple salad to make and so good with grilled food!
Here's how you make it:
- Boil two cups of dry macaroni. Drain and rinse. Toss it in the colander so it's as dry as possible before transferring to a large bowl.
- Mix in: ½ cup vegan mayo, two or three tablespoons of relish, one diced bell pepper, and ¼ cup diced sweet onion.
Truly, that's it! Maybe I'll add this to the site as a proper recipe down the line!
I also did up some peppers and onions in the air fryer at 400° F for 10 minutes. Because what's a Beyond sausage without some peppers and onions to go with?
We tried KIND Frozen Cherry Cashew!
We picked up this vegan ice cream at the beach earlier this summer and haven't had a chance to talk about it until this episode. KIND Frozen Cherry Cashew is vegan cherry ice cream with cherries, cashew pieces, and a chocolate swirl.
The short version of this review is that neither of us was totally wild about it, but I liked it more than Dave did.
We did agree that the texture of the ice cream was incredible. SO creamy and not too hard to scoop. They use a combination of pear juice, almond, and tapioca as the base, and I can't overstate how much we loved the texture.
The ice cream's flavor, though, was on the bland side.
For me, the heavy hand with the mix-ins compensated for that, but Dave felt like it didn't balance out. They were really generous with the sweet cherries and crunchy cashews!
The chocolate swirl, though, felt a little bit chintzy. I almost wish they'd left out the chocolate entirely, rather than tease me with just that little bit.
We won't get this flavor again but are open to trying other flavors, because we really did love the texture. Did I mention that? That we loved the texture?
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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