This week on the show, we ate tofu po' boys, fired up the grill, and tried KIND Frozen Cherry Cashew.

Episode notes:

• KFC Thailand is now offering vegan chicken in select stores. 
• This is the tofu po' boys recipe I modified to omit the paprika.
• The grill we are using is an electric outdoor George Foreman.
• See below for the Publix-style macaroni salad recipe.
• I also did up some peppers and onions in the air fryer at 400° F for 10 minutes.

Publix-Style Vegan Macaroni Salad

• 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: 1/2 cup vegan mayo, two or three tablespoons of relish, one diced bell pepper, and 1/4 cup diced sweet onion.

Thank you so much for listening. 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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