This week on the show, we'll talk about vegan sausage with peppers and onions and eat Simple Truth Plant-Based French Onion Dip.
I mentioned in the intro that we made strawberry shortcake cookies to decorate. Y'all, these were great and so fun to make! I veganized this recipe from Divas Can Cook using:
- Violife cream cheese
- Earth Balance sticks
- Bob's Red Mill egg replacer
- omitting the white chocolate chips, because I don't love white chocolate
They were so much fun! They're very cakey in consistency, which gave them a lovely strawberry shortcake vibe, and they stood up to frosting like champs.
My kid went wild with the frosting. Look at this epic cookie!
We also talked about cookie exchanges. If anyone has done a distanced one this year and has suggestions for how to pull that off, I'd love your tips!
Our dream Chex Mix
If you follow Talkin' Tofu on Twitter, you probably caught me and Dave arguing about pretzels in Chex mix. We brought that argument to this week's episode and talked about our dream mix!
Mine would still have the Chex base but no pretzels. It would still have bagel chips and use all cashews for the nuts. I might also throw in sesame sticks and wasabi peas but keep the same seasoning as classic Chex Mix, because I love it. Sort of a Chex Mix meets Japanese bar mix situation.
Dave thinks that I played this game wrong and kept it too close to original Chex Mix. Here's his mix idea:
- half rice Chex and half wheat Chex
- vegan Cheetos (Does that exist? Get at us!)
- no nuts, no garlic powder, no onion powder
- add season salt and cayenne pepper
- Ritz crackers
- little rye toast pieces
What a letter!
We got the sweetest note on Instagram. Penny writes:
Heya! So, just found your podcast (via Annie Shannon) and I’m so glad so did. I’ve been vegan for almost 20 years, but I’ve never had any real-life vegan friends. Some "I tried it for a week," friends, some "detox and colonic" acquaintances, but no one who will talk about… simple things, like… sandwiches. No shade to the celery juice crowd, but it’s so nice to be able to listen to relatable vegan conversations. Less "aligning your chakras," and more "do I bring my own Tofurky to the deli?" Thank you for being here!
Thank YOU, Penny! And thank you for spreading the word about the show, Annie!
This week's headline comes from CNN. Ben & Jerry's and Colin Kaepernick teamed up to create a vegan ice cream flavor, "Change the Whirled".
The sunflower seed-based vegan ice cream has fudge chips, graham crackers, cookies, and social justice in it! All of Kaepernick's proceeds from the ice cream are going to his organization, "Know Your Rights".
We are going to pick up a pint of that the second we see it, and we will review it on a future episode!
Beyond Sausage with peppers and onions
This is a go-to quick meal in our house, and it uses ALL of the gadgets! It's so easy. Ready?
- Set rice to cook in your Instant Pot.
- Slice up a large bell pepper and half of a large onion, and pile those into your air fryer basket. Place sliced Beyond Sausage on top.
- Cook the sausage, peppers, and onions at 400F for 15 minutes, shaking every 5 minutes. The sausage releases oil during cooking, which will brown the veggies. No additional oil needed!
- Serve it over rice with my Magical Fairy Dust on top.
If you don't like rice, you can skip that step, and pile this into a bun instead.
Simple Truth Plant-Based French Onion Dip
Dave insists that we've already reviewed this dip before, but we haven't. He's probably mixed up, because we've reviewed Kite Hill French Onion Dip and quite a few Simple Truth dips before:
This french onion dip was a little bit different, though. Instead of cauliflower, the base for this dip is butter beans and oats with coconut oil for creaminess.
We found this dip in the dairy case, not in the area of the store that we call "the hippie section." For a long time, I thought that our Kroger didn't stock it, but then I stumbled on it when I was getting oat milk from the dairy section.
Y'all, I loved the texture of this dip! It was thick and creamy without that sort of gummy texture you get from using thickeners. I've been dipping Ruffles into it for days!
Dave was also on board for the texture, but we both agreed that the flavor was on the bland side. The onion flavor was there, but I'd love it to pack a bit more punch.
Arguing about beans
The butter beans in this dip sparked an argument about our favorite and least favorite types of beans. Dave also feels very upset that some beans go by more than one name, like chickpeas/garbanzo beans or butter beans/lima beans.
Dave says that pinto beans are his absolute favorite and that lentils and black eyed peas are his "bottom beans".
Side note: if you haven't tried black eyed peas in your chili, you need to get on that. They are a lovely addition!
I'm down with pintos as a favorite bean, too, because refried beans are so awesome. It was really hard for me to choose a bottom bean, but I went with lima beans.
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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