Hey Pickles!

Hope things are going great for you!

This week, we'll tell you about our vegan shopping excursion in N Tonawanda NY. Some awesome vegan pizza from Wurlitzer Pizza, and what we've been up to.

In our Noteworthy segment, we talk about how bird flu has infected cows & now is infecting humans. The animal agriculture industry is playing zoological roulette, and no one is winning.

Our Main Topic this week is a Vegan Peanut Butter Cup Off!! We taste test a number of vegan peanut butter cups, and rank them according to peanut butter to chocolate ratio, creaminess of the peanut butter, and portion size. Let us know what your favorites are!

We have a Listener Recipe from listener, Emily D. It's her vegan asparagus quiche!
Here's her recipe:

Ingredients:

1 bunch of asparagus, tough ends snapped off

1 cup of frozen peas

1 onion, diced

4 oz Violife feta

1 carton Just Egg

1 9 inch pie crust

1 tbsp oil

Instructions: 

1. Roast asparagus at 400F for 10-15 minutes until starting to brown. Decrease heat to 350F

2. Meanwhile heat oil on medium heat. Add onion and saute until turning clear. Add peas and cook for another 1-2 minutes. Salt to taste. Remove from heat. 

3. Add asparagus to bottom of pie crust. Add peas and onions. Crumble feta on top. Pour Just Egg until crust is 3/4 full. 

4. Bake pie for 50-55 minutes until set. Remove from oven and let cool for 10 minutes before slicing.

We have a new Listener Shout Out, A Restaurant in our Restaurant SOS segment, a new Vegan Org of the Week, and much more!

Thank you so much for listening!

Love, 
Sam & Christine

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