Our Veggie Kitchen

I was reminiscing with my old roommate from High School about the crap that we used to eat. We both worked at McDonald's and ate there three or four times a day. We would stack 2 or 3 1/4 pound patties on top of bacon and several slices of cheese and, maybe, a tomato. We'd make a basket of french fries just for ourselves, use mayonnaise by the cupful and eat fish sandwiches dripping with tartar sauce. It's a wonder we survived.

Well, it's his birthday this week, so I thought I'd revive one of his favorites, and mine. It was a greasy, dripping mess of sausage, eggs, potatoes and cheese and it left a pit in your stomach, especially if you overindulged, which we usually did. It was something that we really dug. McFarland: Potatoes McFarland. And Happy Birthday!

So, in my ongong attempt to veganize, here's my healthy version of that nostalgic classic that should have never passed our lips. (Pictured here with Ranch Dressing and Tabasco).



Potatoes McFarland
2 Pounds New Potatoes, cubed
3 Tbs vegetable oil
Salt and pepper to taste
1 Recipe Tofu Scramble, made concurrently
1/2 lb homemade or store bought meatless sausage links
1/2 cup Chedda Cheeze Sauce

Heat enough oil to liberally coat a large fry pan over medium high. There should be enough oil so that the potatoes do not stick. If the potatoes stick to the pan, add some more oil. Add the potato cubes and fry, turning as they brown. I use a sloped fry pan and toss them occasionally. Fry until the potatoes are browned and cooked through, about 30 minutes, depending on the size of the cubes.

While the potatoes cook, prepare the tofu scramble as described here. Cook the sausages along with the tofu scramble. When they are done, cover and remove from the heat.

To assemble, stir the tofu scramble into the potatoes. Drizzle with the cheddar cheeze sauce and gently fold into the potato mixture. Serve with catsup, Tabasco and/or ranch dressing. If necessary, wear a bib =)

5 Servings: 449 cal (17g fat, 50g carbs, 25g protein)