Mushroom Daiya Melt

A mushroom craving was felt. A Ⓥ Mushroom Daiya Melt was constructed.

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Good Bread was key. And giving that good bread proper heat character was key as well.

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Avocado Oil was utilized instead of Earth Balance today. Portobello Mushrooms were sliced and thrown on a hot flat cast iron skillet. Once the Mushrooms started to juice, I seasoned lightly with Sea Salt, Pepper and (dry) Thyme. Sprouts was out of fresh Thyme. I flipped, lightly seasoned and charred the opposite side. Meanwhile, in light Olive Oil, Garlic, Ginger, Onion and Pepper were caramelized before adding Red Wine, Sea Salt and the Mushroom. At the very last moment, Arugula was mixed in.

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The bread was charred one side before building the sandwich on each char side. Daiya, Arugula and Mushroom mixture made this sandwich. Thrown on the skill and flipped, this beastly Vegan sandwich was topped with shredded Daiya and Broiled. Cut in fourths, toothpicks were utilized to keep this stack intact.

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CHEERS.

BBQ Beefless

Beyond Meat crumbles were panfried in light Olive Oil. Seasonings (Chipotle Powder, Garlic, Powder, Pepper, SeaSalt) were added. Pico de Gallo and BBQ Sauce was added with Cilantro.

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Some was added to a bun and the remaining was added to a Tortilla. Daiya complimented both. I was day drinking and both were delicious. I took a nap and rode a bike. Happy Monday!

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Cheers.

Ⓥaco Pizza Quesadilla

Vegan meat, previously delivered by Amazon (before this virus halted simple luxury), was combined with Kidney Beans (cooked), Hot Sauce, Marinara, Onion, Corn, Carrot, Garlic, Cilantro and Instant Mashed Potatoes (for consistency).

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Tortillas were sandwiched with Daiya & meatlessness before being panfried in light oil.

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LiveON. RideON. CHEERS.

Taco Doomsday

As of 2020, the world’s doomsday clock has been set to a short 100 seconds. That was before this damn virus invaded our lives. Hopefully, immune systems and summer climates destroy this Corona without a Lemon or a Lime.

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Tofu was baked on a griddle before being tossed with light Olive Oil and Hot Sauce.

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I picked up a unique Hot Sauce while visiting Northern Arizona in a “haunted” old mining town, Jerome, AZ. This Hot Sauce is extremely Southwestern with ingredients being; Habanero, Smoked Habanero, Carrot Puree, Piquine Peppers, Smokey Pepper Vinegar, Tequila, Lime Juice, Onion & Spices.

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Flour Tortillas were baked while Iceberg & Romaine Lettuce was mixed with sliced Spinach, Hummus and Pico de Gallo (Tomato, Cilantro, Lime Juice, Onion & Jalapeño).

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Hand washing has always been a very consistent thing in my life as it should be in yours.

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CHEERS.

BofucaZone

Greetings, food consumers & beverage inducers. A buffalo Tofu Calzone was prepared today. Whiskey Habanero Hot Sauce was utilized in this creation.

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Extra firm Tofu was sliced and baked in the buffalo sauciness. Pizza dough was apathetically formed and stuffed with Daiya, Scallions and Buffalo Tofu before going into the oven again.

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Sliced ever so nice, paired with a great Beer and Robin Williams in Cadillac Man on the big screen made for a lovely lunch.

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CHEERS.

Soupy Ⓥ Sliders

A soupy concoction was prepared after many hours of patience. Ⓥ Broth was heated and seasoned with Sea Salt, Pepper, Sugar, Garlic Powder and Crushed Red Peppers.

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Peppers, Tofu, Ⓥ Gouda, Corn, Roasted Potatoes, Cilantro, Wild Rice and Instant Mashed Potatoes (for consistency) were combined and stewed. Scallions were added lastly.

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Flour Tortilla Bowls became stuffed with soupiness and baked/broiled briefly. Chives to garnish and compliment a good Craft Beer and a bike ride.

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Cheers.