There’s nothing like a great whopping pile of vegan stodge. Exhibit A:
Simmer potatoes in water and salt until very tender. Add Nuttelex or Earth Balance or similiar. Pinch of nutmeg. A clove or three of crushed garlic, some mixed dry herbs of your choice, a heaping of nutritional yeast, and mash like you’ve never mashed before. Mash the fork out of those potatoes. You can do it. I believe in you. Then top them with strips of pan-fried marinated tempeh (organic BBQ sauce or Braggs/tamari & garlic is good), drown it all in gravy (homemade miso gravy rocks: mushrooms, low-sodium vegetable stock, miso paste, rosemary, thyme, nutritional yeast & tapioca starch to thicken), and sprinkle with shredded fresh basil. Sprinkle liberally. Do everything liberally. Except in Australia, where you want to do it Laborly or – even better – Greenly. A-hoy-hoy.
Raw pancakes? It’s entirely possible and entirely tasty fresh! Check this action out. Exhibit B:
These are great in the Australian summer – no-cooking-necessary! Mini flax pancakes (flaxmeal, coconut oil, agave, salt and water, rolled into balls then flattened into pancake shapes) topped with carob pudding (food processed carob, avocado, banana, and dates), all topped with grapes, shredded coconut, sliced banana, and chopped macadamia nuts, with a little agave nectar drizzled over & around it all.
The proof is in the tasting, actually. These pictures are a poor substitute, I’m afraid, so you’ll just have to get into the kitchen and cook up some vegan food pr0n yourself. There’s a good lad and/or lass.
