>Vegan MoFo Day Eighteen: Heavenly Potatoes and a product review – We Can’t Say Its Cheese!
>I got a coupon for a free tub of We Can’t Say It’s Cheese. So, I drove all the way to Whole Foods today to pick one up. I got the Cheddar Spread. Totally worth the trip.
For dinner, I was just going to eat soba noodles again, but, with this tub of not-cheese sitting in my fridge, waiting to be consumed, I had to make grilled cheese and tomato soup. It was awesome. The spread was a little nutty, it got really melty, and went perfectly with my soup.
Tomorrow, breakfast, cheesy tofu scramble. Nom!
This recipe is my favourite holiday side dish, and, it might be the dish I miss most from my omni days. This is the first year I’ll be making a vegan version.
Aunt Nicci’s Heavenly Potatoes:
6 medium potatoes, boiled whole until almost cooked
1 recipe Condensed Cream Soup Substitute (Original recipe calls for 1can cream of mushroom soup, undiluted, so I may add mushrooms to the cream soup recipe)
1/2C Earth Balance
1C Tofutti Better Than Sour Cream
1/3C chopped green onion
1 1/2C Cheddar Daiya
Grate potatoes and add remaining ingredients; mix well. Bake at 350* for 45 minutes.