Last night, I watched a documentary on obesity called My Big Fat Body starring Frank Payne, a writer/comedian/actor. The documentary was eye-opening and touching showing Frank’s side of this sickness. The film ended leaving myself curious of how Frank was today, nine years later. After digging online for a bit, the conclusion of how Frank was doing was not good. He passed away in 2012, three years after completing this film, of seemingly a heart attack. Eat Healthy, Be Healthy.
Here is a link via YouTube:
My Big Fat Body
A Beefsteak Tomato was sliced and seared on both sides. Mashed Cauliflower was made with Cauliflower, Almond Milk, Garlic, Dill, Onions, Sea Salt, Dill and Cayenne. A bun was sliced and smeared with Earth Balance to be seared as well. Alfalfa Sprouts, Mashed Cauliflower, Red Onion and the Tomato stuffed the bun ever deliciously. The Beefsteakwich was served with Thrice Baked Potatoes.
Fork it. Fork it all. Finger foods are constantly my go-to, first-choice, comfort food. Sometimes, changing things up can be chaotically forking comforting.
The one thing I would’ve done differently, is baking the Tortillas ahead of time to avoid soggy Tortillas.
And nothing cheers up soggy Tortillas than Vegan Enchilada Flats.
Blackened Corn was the beginning. After that, Boca crumbles, Tofu crumbles, Garlic, Peppers, Onion, Ghost Pepper Sauce, Sea Salt, Pepper, Chipotle Powder and Paprika. Cilantro was stirred in very last.
The Enchilada Sauce was as simple as Tomato Sauce, diced Tomatoes, Sugar, Sea Salt, Pepper, Cayenne, Oregano, Garlic & Onion Powder, Parsley and diced Jalapeños.
These awesome ingredients were layered Sauce, precut Tortilla, Daiya and repeat.
Garnishment was with beautiful Scallions.
Slight Oil, Garlic, Onion, Jalapeño, (real) Mustard, Tofu, Sugar, Sea Salt, Pepper, Liquid Smoke and Paprika were pan-fried for a good while before adding diced Tomatoes (canned in Juice) & Ⓥ Boca crumbles.
Ingredients were extremely easy to prepare and assemble, but allowing time to cook down is obviously time consuming.
Paired with Mashed Cauliflower, Pickles and Onions, Sloppy Jo sandwiches were ever comforting.
The Sloppy Jo Pi started with greasing a pan with Earth Balance ‘butter’. Dough was placed in the pan and layered with Waffle, Sloppy Jo awesomeness, Pickles & Onions, Mashed Cauliflower and Daiya before covering with excess Dough.
Sesame Seeds topped the Dough and this beast was baked with a lower temperature.
To overcome various obstacles is never an easy feat, but sense of accomplishment can be so great once overcome.
Illinois, this month of January, has been bipolar and basically psychopathic. This one commute home on a Sunday evening was very unusual. The air was thawing the frozen ground like a shock thaw, that some of the most dense fog was literally in the air. On this commute, I had to overcome the fog and a portion of that commute was dealing with the thick fog and the road traffic barely visible. Eyewear was useless because of the heavy moisture in the air. The ground was still mostly frozen with some ice and water. Getting closer to home I chose an off-road path on the softest ground that had some snow, some mud and some puddles. Never had I ever had to deal with all of those obstacles in one ride.
Today, through an indecisive process, a Stromboli was made. A Celery Blush Sauce was utilized to compliment this Vegan roll of awesomeness. The Celery Blush Sauce was a combination of Celery Soup:
Celery Soup Recipe
High Quality Tomato Puree, Basil, Garlic, White Onion, Sugar, Cayenne, Sea Salt & Pepper were simmered and slightly cooked down before combining with the Celery greatness.
The Ⓥ Stromboli’s key ingredient was a Plant-Based Protein mostly from Lightlife products.
Chopped Smart ‘bacon’, Garlic & Onion Powder, Cayenne, Parsley, Liquid Smoke, Sesame Seed and Ⓥ Parmesan was infused with Lightlife ‘sausage’ and ‘beef’.
Dough was rectangled and seasoned to be then stuffed with the Plant-Based Protein and Daiya. After being rolled up and splashed with Celery Blush Sauce, this massive loaf was baked and cooled to be sliced up and served.
On my bicycle commute this morning, ice got the best of me and I hit my head pretty hard. Attempting to stand, I fall again. I called off of work today.
Yellow Potatoes, Celery, Carrot, Red Onion and Garlic were chopped up and put into a mixing bowl. Along with the veggies, Ⓥ Bouillon, Dill Weed, Sea Salt, Pepper, Sugar, Liquid Smoke and Cayenne were mixed up and added to a pot with a little Veggie Broth.
The Tofurky (thawed) was placed in the center and covered with their provided Ⓥ Glaze. Tomatoes were sliced and literally thrown on top of the Veggies.
Baked and Roasted for a good while, the dish was allowed to cool and the Tofurky was successfully sliced with a mandolin slicer. As most Vegan food, it wasn’t the greatest looking, but it was delicious.
My new blender/food processor was finally utilized yesterday. Cream of Celery soup without animal lactations cannot be titled Cream of Celery soup, in my opinion, for the record.
Time is everything with soup construction. My Celery Soup was a ten hour project. For lunch, I enjoyed a Fauxwich, consisting of Vegan meat substitutes and Daiya.
Celery Soup started with obviously Celery pan-fried with light oil, Onion, Carrot and Garlic. After achieving the correct color, Liquid Smoke, Sea Salt, Pepper, Sugar, Lemon Juice, Vegan Bouillon, Dill Weed, Cayenne and White Wine were added to be cooked down. A couple of Bay Leaves (later removed, duh) were added with Veggie Broth and brought to a boil and then simmered for a while.
After cooling, the greatness was blended, added to soup pot and thickened with Instant Mashed Potatoes. Extra Firmly crumbled Tofu and Almond ‘milk’ was then added and simmered for hours to only be seasoned with Celery Salt and Celery Flakes. Blended one more time and Celery Leaf added for garnish, this soup is readible edible.
May your winter hibernation attempts be as good Beer plentiful as mine.