Extra virgin olive oil for sautéing the shallots and garlic
1 Tbsp. chopped shallots
1 Tbsp. minced garlic
1/4 cup dry white wine
1 1/2 cups unsweetened MimicCreme
Salt and black pepper, to taste
•Heat the olive oil over medium heat in a small saucepan. Sauté the shallots and garlic until softened.
•Add the white wine and reduce until approximately 2 Tbsp. of the liquid is left. Add the MimicCreme, lower the heat, and reduce by 1/3. Season with the salt and pepper.
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“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?”
— Ingrid Newkirk, PETA Founder and co-author of Animalkind
