The Vegan Post

• Toasted whole wheat english muffin (or whatever bready item you like)
• Favorite Vegan Sausage (or Fakin’ Bacon is great too)
• Mashed Avocado
• Sliced Tomato
• Slice O’ Tofu
• Native Cheese

Here’s the dirt on this household favorite :

Fry up the sausage and tofu in a little olive oil with some Bragg’s liquid aminos sprankled in there for salty goodness.  Also liberal sprinkes of Costco Organic No-Salt Seasoning  add a nice flavor.

The magic ingredient however, is the Native Cheese.  This is a modified recipe from Tanya’s delicious Native Chis from Native Foods.  I can’t mention that place enough.  Native Foods.  Native Foods.  Ok, anyway here’s how to make my version:

• 2 cups almonds or cashews, or any combination
• 3/4 cup lemon juice
• 1/4 cup water
• 1 1/2 tsp. sea salt, or himalayan pink sea salt if you’re fancy
• 1/4 large onion
• 2 Tbsp. minced garlic (the kind in oil)
• 1 Tbsp. Raw Tahini

Place it all in your $500 Vitamix and blend until creamy smooth.  Yes, I said $500 Vitamix, because you really need to own one if you don’t.  It’ll never break, and you can do amazing wondrous things with it.  Go ahead and try with a wimpy normal blender.  You won’t be happy. I’m sure many of you have variations on this, post yours in the forum!