But first, Dave and I check in on our weeks, because despite living in the very same house, we don't get the chance to just sit and chat as much as we'd like!
The highlight of our week has been the virtual hangouts we've been doing with friends. A silver lining of being stuck at home is that we've been catching up with friends and family who live out of town. It's so nice to reconnect with folks that I've been missing!
Dave continues to resist the outline, but over the course of this episode, I think I start to win him over the the Type A side.
French onion dip review
Y'all, when Dave came home with this, I screamed. Out loud.
We've been on a real ruffled potato chips kick lately, and you know what is the perfect thing to pair with a ruffled chip? French onion dip!
I've actually got a homemade French onion dip recipe here on the website. It's sort of a grownup take that's super delicious and much healthier than the stuff from the can that we used to eat at slumber parties.
But if you're looking for that from-a-can experience, my from-scratch dip isn't that.
I did make a vegan mayo-based dip with onion powder and garlic powder that bowled Dave over. I wish that I could tell you specific measurements, but this was a true spur of the moment situation, because we were craving French onion dip for those ruffled chips!
Then, Kite Hill French onion dip came on the scene, and how exciting was that??
We get into more detail on the episode, but the short story here is that we both enjoy this dip! We have bought it several times since that first one with no sign of that changing.
The key to this dip, in my estimation, is choosing the right chip. French onion dip is quite salty on its own. That's just part of it. So you don't want a super salty chip.
For us, plain ol' Ruffles have been the best dipping experience so far. I think that a low-sodium chip would be even better. We did use some super salty chips with this once, and it was too salty for our tastes.
Dave also has a great idea for a sandwich using this dip, which I can't wait to make. He's thinking a hoagie roll with the French onion dip, Tofurky slices, romaine lettuce, and a few ruffled chips for crunch.
He actually specified Tofurky Roast Beef slices, but it looks like they don't make that variety anymore. The peppered slices would work well, though!
Have you tried Kite Hill French Onion Dip? I'd love to hear what you thought in the comments!
Dave called this a "gotcha", but it was fully on the outline that I was going to bring up the controversy we had about enchiladas.
The short version of this is that Dave doesn't like enchiladas.
The long version is that he claims that he does like the taste of enchiladas, but that he doesn't enjoy how messy they are to eat. Which sounds to me like not liking enchiladas, but who am I to say what's in his heart?
Then we got into a debate about what is or isn't an enchilada.
A restaurant here in town -- El Myriachi -- has a stacked enchilada on their menu, which I love. It has all of the elements of an enchilada. The enchilada sauce. The cheese. The fillings. The tortillas. But instead of rolling each one up, they layer the tortillas flat, like a lasagna.
Is that an enchilada? I think it is, because it has enchilada sauce. Dave says it's not, because they didn't roll the tortillas. Tweet us, @talkintofu, and let us know what you think!
Rice bowl love
This week I reshot my recipe for Instant Pot sushi rice first thing in the morning, which meant at lunchtime, we had a big pot of rice that needed eating. And that meant rice bowls for lunch!
We topped the rice bowls with air fryer tofu and broccoli, and finished it with sweet chili sauce. What a lunch! I'm now having a rice bowl renaissance.
Here's how we like to build our rice bowls:
- air fryer tofu
- a green veggie, like broccoli or kale
- sauce, from a bottle is a-OK
I also like to add extra toppings, if we have anything good in the pantry. Sliced avocado, roasted cashews, and chopped green onion all up the ante on a rice bowl. If you have pickled ginger, by all means, throw that right on top!
Dave misses pasta casserole
I mentioned that rice bowls are one of my "I don't want to cook" meals, and Dave reminded me that pasta casseroles are another meal on this list.
Since we started doing takeout again, we haven't been eating pasta casserole as often, and that has got to change.
Pasta casserole might not seem like a super easy meal, but it totally can be. It's the sort of meal that you can throw together whenever you have a spare moment, then just stick into the oven when you're ready.
Here's my pasta cass formula:
- whatever pasta we have, cooked
- some protein - canned beans, air fryer tofu, etc.
- a vegetable
- vegan cheese on top
In the episode, I mention that my favorite pasta casserole sauce is my roasted red pepper pesto. When we don't have that, I often just do olive oil and garlic for the sauce. Easy peasy!
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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