I don’t generally go in for cutesy spellings to represent different meanings of similar words- ‘womyn’ has always rubbed me wrong, as has ‘cheeze’. Thing is, it’s ‘cheezy’.
But on my sophomore effort of making vegan pasta with goo, it’s good and I’m here to confess about it.
Who knew miso, tomato paste and nutritional yeast would approximate a cheesy dip? *shrug* those crazy vegans.
I added half a can of ro-tel salsa and half a can of kidney beans, and made a much healthier version of the ‘ghetto cheese’ I used to chow down on. That dish (flipping through flickr stream, do I have any photos of said substance? nope. rats.) consisted of a block of Velveeta, a can of refried beans – all the lard, please- and a jar of salsa. Yuck. Plus some tortilla chips made with all kinds of hydrogenated business, no doubt. I’ve come a long way, baby.
I boiled up some rice pasta, leftover from my gluten-free era (aka the first six months of 2010) and combined the two. Delicious. It’s going to take some getting used to, learning the flavors and textures that go together with these vegan ways. But I think I’m gonna make it. As long as I get some bacon once in a while.
