make vegetarian poutine

Yesterday was a nice day. (I mean, it was nice by Minneapolis-in-early-March standards.) Today it’s super snowy, which would make it a much more appropriate day to eat poutine, but, oh well. There’s never a bad day to eat it.

I think I’ll stick to getting it in restaurants from now on. My fries weren’t crispy enough, even after I baked them for almost an hour. And I didn’t get quite enough gravy. After they cooled off I ended up just eating the cheese curds plain. Nothing wrong with that.

Aside from maybe Arcade Fire, poutine is probably my favorite Canadian import. When I’ve explained it to my friends, they’ve so often been horrified, and I can’t imagine why, because it’s three of the world’s best foods, all thrown together in one. Come on!

I was afraid that when I looked up veggie poutine recipes all the blogs would be like, “Just don’t bother; it’ll never be the same without beef gravy.” But I found a recipe instantly. It’s another summer project, although I”m a bit wary of how it will in fact taste without beef gravy. I’m trying to gear myself up for a vegetarian-French-onion-soup-style disappointment. But still, there’s no possible way it could be flat-out bad.