Ⓥ Scrambled Tofu

After being mostly disgusted by my trials with Vegan Egg by Follow Your Heart a couple of years ago, this concept is not intended to taste or look like eggs. Although, the Tofu turned out looking like eggs, the taste was nowhere near an egg taste. That is a VICTORY.

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Vegan Egg Review

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In a non-stick skillet, Celery, Onion, Smart Bacon, Tofu, Sea Salt, Pepper, Balsamic & White Wine Vinegar, Wasabi Powder, Garlic Powder, (Gourmet) Tomatoes, Spinach, DAIYA, Ⓥ ‘parmesan cheese’ and Dill Weed were cooked-up strategically. A wrap seemed most fitting for this VEGAN victorious monument.

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Enjoy a good Beer. Enjoy a small Bike ride. Create your own Masterpiece and consume dangerously like the Plant murderers we are.

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CHEERS.

 

Grilled Ⓥeggie Fajita

Happy Sunday!

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Green, Yellow, Red & Orange Bell Peppers, Onion, Jalapeño, and Portabella Mushroom were all grill able sliced and grilled. In a skillet, super light oil was heated and Garlic was thrown in before all of the grilled Veggies.

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Corn on the Cob was boiled and also grilled:) The Veggies were seasoned and tossed with Sea Salt, Pepper, Garlic Powder, Sugar, Cumin, Chipotle Powder and Lemon Juice to be scorched before adding Veggie Broth, Corn Kernels and Cilantro. Corn Tortillas were grilled and stuffed with lightly salted Corn on the Cob on the side.

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The power and flavor of Veggies by themselves amazes me. I recommend getting away from meat substitutes once in a while and enjoy VEGGIES.

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Cheers.

Potato Soup

It only seems fitting to have a spring soup session with this never-ending winter the midwest is experiencing. This is a Potato Soup without an overload of Potatoes.

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Mashed Cauliflower was the basis of this wonderful Soup. In a Skillet, light Oil, Celery, Carrot, Onion and Garlic were pan-fried. Boiled and strained Cauliflower was mixed in and seasoned with Sea Salt, Pepper, Sugar and Cayenne before being slightly scorched on an fiery skillet. Balsamic and White Wine Vinegar put out the fire in my pan. After being stirred around, Almond Milk was added and stirred in, also. After cooling a tad, the concoction was blended slightly chunky. Added back to the pan, Almond Milk controlled the consistency of this goldmine of smells.

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Riced Broccoli & Cauliflower, Ⓥ ‘parmesan cheese’ and Dill Weed were added and stirred in while keeping an eye on the desired consistency.

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I like what I like. You like what you like. Recipes are guidelines. Let’s not take cooking too seriously. Have fun and create!

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NOW, some Veggies were roasted while the Mashed Cauliflower simmered down now, warmly. Potatoes and Carrots were chopped and seasoned with Cracked Pepper, Sea Salt and Garlic. Cubed Tofu was also roasted, but separately. Veggie Broth was simmered in the BIG POT and diced (raw) Celery & Onions were added with the roasted Veggies & Tofu. Fresh Dill and the Mashed Cauliflower was eventually added and cooked down as much as possible.

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To infuse all of these flavors together the best way in my head, they were blended to be further cooked down. Served with a side of Lemon Dill Potatoes and Garnished with fresh Dill and a simple cracker, a few pictures were taken before being devoured.

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Cheers. Have fun!

Ⓥegan Aldi Hot Dawg (LBⓋ 21)

Aldi Vegan Hot Dogs were tried and enjoyed for the first time today. A year has passed since my last LBⓋ (Low Budget Ⓥeganism) post. If you dig deep enough, I promise you, they started with LBⓋ#1. Here is a link, Zelda….

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LBⓋ#1

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These Ⓥegan Dawgs do have more preservatives than I’d care for, but were still consumed and delicious. Here is the equation that will explain how I list and price the ingredients.

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Ingredient (servings per container) @ $Container.Price = $PricePER.Serving

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At the end, the overall Price Per Serving is tallied and summed to an overall price that seems accurate of how much all of the ingredients cost per serving.

  • Sauerkraut (21) @ $2.69 = $0.13 per serving
  • Mustard (112) @ $2.18 = $0.02 per serving
  • Tomato (2) @ $0.25 = $0.13 per serving
  • Onion (6) @ $1.59 = $0.27 per serving
  • Cucumber (8) @ $0.88 = $0.11 per serving
  • Buns (8) @ $0.85 = $0.11 per serving
  • Vegan Hot Dog @ (5) $2.99 = $0.60 per serving

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This Dawg would tally to $1.37 per serving. And even cheaper if all of the ingredients were purchased at Aldi.

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Go ride a bicycle. Drink a good Beer. Watch Baseball. Enjoy a Ⓥegan Dawg!

 

Greeky Pita Pi

Happy Snow Day?

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In a pan/skillet, Onion, Celery and Garlic were browned in slight oil before seasoned with Sea Salt, pepper, Sugar, Balsamic and Wine Vinegar. Boiled/rinsed Cauliflower and Almond Milk were stirred in and put in the food processor to be finely chopped. The mixture was added back to the pan. Slight Almond Milk was added with Riced Broccoli/Cauliflower, ‘Parmesan Cheese’ and Dill Weed.

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Diced Potatoes were tossed in a bowl with Lemon Juice, Garlic, slight Oil, Oregano, Sea Salt, Pepper, Cayenne, Paprika and Tarragon before being roasted in the oven, covered. After being slightly burnt, the lid was removed and Veggie Broth was stirred in to be returned into the oven to finish roasting.

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Pitas were smothered with Mashed Cauliflower to be topped with sliced Tomatoes and the roasted Greek Potatoes before being broiled for a few minutes.

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Cheers.

 

Daiya Grilled Portabella Ⓥeggie Sandwich

Awesomely Ⓥegan, this sandwich is ‘beefy’, ‘meaty’ and just damn delicious. Grilled Portabella strips, grilled Onion and a grilled Bun create a solid foundation for roasted Radish slices, roasted Daiya, raw Cucumber and Tomato slices.

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German Beer Mustard Recipe

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Homemade German Beer Mustard and Vegenaise were hidden, but essential building blocks to this masterpiece’s construction. Complimenting its texture and flavorful properties even more, is a giant pinch of Alfalfa Sprouts. Seasonings used: Sea Salt, Pepper, Cayenne, Garlic Powder and Dill Weed.

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CHEERS

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