Cycling Beers Food
A Dill Weed and Almond Milk mixture was simmered to be infused with VEGGIES. Oil was kept away. Chopped Potatoes, Onion, Carrot and Celery were cooked into the Almond Milk creaminess for hours. The greatness was seasoned with Garlic Powder, Sea Salt, Pepper and Corn Kernels. True texture, flavor and versatility was happily achieved today:)
CHEERS
Nutcheese ‘alfredo’ was heated. Miyoko’s ‘mozz’ was added with sundried-tomato basil seasoning and Cayenne.
Cheican (faux chicken) was pan-fried and sliced. Flatbread pizza dough was sauced. Chopped Smart Bacon was added with sliced Spinach to cover. Tomato slices, Follow Your Heart slices, Mushroom, Cheican slices and lightly braised Broccoli completed this Pi.
In the desert valley soil, lives a fungus. This fungus spreads spores that people might breathe in. This is Valley Fever. I might have this or strep throat. We will see. The desert is a different beast, from what I am used to.
RIDE ON. COOK ON. PIC ON. LIVE ON. CHEERS.
Huggiging Cacti and tapping Beeri, the desert has been amazingly mild this spring. Vegan food has been plentiful during this new chapter in my life, desert exploration.
A Corn ‘Chowder’ was created to evolve as the universe explains our own species, to collaborate. Potatoes, Hot Peppers, Onion, Carrot, Tomato were boiled in flavorful Veggie Broth before being smashed. Corn kernels were added. Deliciously served mixed with Vegenaise, Cilantro complimented this plate.
A day later, these leftovers were warmed with additional Veggie Broth and pre-cooked Rice (Wild & Quinoa) and Black Beans. Spinach, Grape Tomatoes were added to be saved in an ice box for another day.
A new Veggie patty was experienced and enjoyed the other day, differently.
The All-American Ⓥ patty was pan-fried in light oil to be set aside. Good Bread was fried appropriately with Earth Balance “butter” before being crafted with Daiya, Ketchup, Mustard, Grilled Onions and Pickles. Lathered with more Earth Balance, the patty was added and pan-fried, lastly.
Lettuce, Sunflower Seeds, Tomato, Northern Beans, Cucumber and grilled Jalapeno were topped with a Plant-Based protein-heavy Daiya Melt Sandwich, cubed.
A different take on an American ‘burger’ to be eaten with a forking fork without animal harm or discomfort.
CHEERS.
Ⓥegan (ready-to-cook) Taquitos do exist! They were delicious, yet expensive. These Ⓥegan Taquitos needed something to compliment their amazingness.
Ⓥegan Queso was prepared by simmering GarlicPowder/SeaSalt/Pepper/ChipotlePowder, Yellow/Green/Orange/Red Bell Peppers and Beyond Meat Crumbles in Veggie broth. After the mixture cooked down, Ⓥ Cream was added with a few slices of Daiya. Consistency was achieved and then transferred to be enjoyed with the Ⓥ Taquitos!
CHEERS
Happy Monday and Blackjack from the desert valley in Arizona.
Twenty-one days have passed in my Arizona-resident-acclimation.
Things are progressing well.
O’Brien Potatoes were roasted and broiled before being tossed in Earth Balance ‘butter’ and Daiya.
In a separate pot, Pickle Juice, Pepper and Garlic Powder were brought to a simmer. Northern Beans, (Instant) Brown/Quinoa/Wild Rice mixture, Beyond Meat Crumbles were added and heated until the Pickle Juiced infused and evaporated.
After the Daiya melted, the two seperate concoctions were combined with chopped Dill Pickles. Tortillas were warmed. Tortillas were stuffed and folded.
CHEERS.
