I hate to perpetuate the stereotype of the heretical herbivore, but every vegan has encountered the following conversational situations. I usually will respond to these comments with a polite smile and an unprovocative rebuttal. Here’s a chance to hear what the condescending misanthrope is actually saying in my head when I get faced with these conversation-enders.
Filed under Vegan and The Cannibal
An early gift from Santa, one we certainly didn’t anticipate.
It’s hard to believe that now, almost 17 years later, this glowing personality we celebrate.
Filed under Vegan and The Cannibal
Courtesy of Fat Free Vegan Kitchen
I made this recently for the “cannibal” of our show, Tom. Left out the Kale, since he’s not a huge fan of the greens. But he certainly was a fan of this creamy, rich and healthy dish! I used a prepared tube of polenta, which worked fine in thinly cut slices. Hopefully you will enjoy this as well!
If you use packaged polenta, slice it into 18 thin slices. If you make your own polenta, spread the cooked polenta out on a baking sheet and use a spoon or your moistened hands to spread it no thicker than 1/4 inch. When it has solidified, either cut it in half and use each half as one layer or cut it into an even number of pieces that you can fit together to fit your baking dish.
1 18-ounce package prepared polenta or 1 recipe of Quick Microwave Polenta
1/2 large onion, chopped
1 large portabella mushroom, cut into 1/4-inch pieces (about 2 cups, chopped)
4 cloves garlic, minced or pressed
1/2 bunch kale (about 8 ounces after trimming), center rib removed and chopped into bite-sized pieces (may substitute spinach or other greens)
1 teaspoon dried basil
salt and pepper to taste
Cheese sauce (below)
1 1/4 cups marinara sauce (homemade or in a jar)
1/4 cup pitted kalamata olives, chopped
vegan soy parmesan
“Cheese” sauce:
1/2 cup extra-firm silken tofu
1/2 cup unsweetened soy milk
1/2 cup vegetable broth
2 tbsp. cashew butter or tahini
1 tsp. onion powder
1 1/2 tbsp. nutritional yeast
1/2 tsp. salt (optional)
1/8 tsp. white pepper
2 tsp. corn starch
Filed under Vegan and The Cannibal
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