Vegan is a Lifestyle

I have no name for this recipe. (Obviously.) I concocted it between taking the dogs outside and watching Kathy Griffin’s standup routine. Despite this, I remember how I did it.

Again, the proportions are kinda sorta upta you.

Ingredients

Polenta (log) – original flavor (usually in the organic produce section, hanging around the tofu at the grocery store)

Soy Shreds – cheddar flavor

Tofutti Sour Cream

Smart Balance (or some other butter substitute)

Cilantro – fresh, chopped

Garlic powder or minced garlic

Curry powder

Directions

Melt “butter” in a skillet. Crumble polenta into a mixing bowl. Add “cheddar” and “sour cream” until you have a fry-able mass. Roll into balls and drop in skillet, flipping occassionally to avoid burning. They’re the tastiest things in the world, and they go marvelously on rice or asian noodles. Bon á petit.

Instead of eggs:

Crumbled polenta, firm tofu sliced into small chunks

Instead of cheese:

Almond cheddar “cheese”–it shreds, melts and even tastes like cheddar cheese. (Note: I believe there is a completely vegan version of this out there some where. I used Lisanatti, which includes casein, adding what the label calls a “trivial amount” of milk. Use your own judgment. There’s always Soy Shreds if you want to be a purist.)

Sauteed veggies:

Onions, bell peppers, and mushrooms (if you go in for fungus, which I usually don’t ’cause I hate the texture)

Seasoning:

Tony Chachere’s Famous Creole Seasoning and/or salt and pepper

This is an easy one:

Bake potatoes in 400^o oven for about an hour. Split open and smother in slices of ripe avocado and a dollop non-hydrogenated Tofutti Sour Cream.

I’m not all about measurements, so use your own judgment.

Pasta

Whole wheat or quinoa (KEEN-wah) spaghetti*

Sauce

Olive oil
Lemon juice
Tofutti cream cheese
Almond “chedder” cheese (optional)
Minced garlic
Paprika (optional)

* For those with wheat allergies, gluten-free quinoa pasta is available