Asparesto was marinated with its self for days.
Roasted Asparagus, Sunflower Seeds, Garlic and CrushedRedPepper/SeaSalt/Pepper were blended with Sugar and Veggie Broth.
Asparesto was my sauce.
Vegan Mozz was abundantly used to be topped off with the best Tomato slices I’ve ever had in Bushel Boy.
Daiya slices followed and eventually Basil garnished.
Spontaneity is amazing. Spontaneity breaks free from routine, altering the normal series of events and, if lucky, realigning planets in your favor. Breaking free from your norm, truly opens your eyes to how well the world can click away from the comforts of familiarity. A brain thinking optimistically obviously helps, but let’s sacrifice sleep to bike to a night of fireworks….
Steamed Kale meets sliced Pickle, Onion and Tomato to top a stack of grilled marinated Eggplant.
The marinate was a mixture of Broth, Pineapple Juice, BBQ Sauce, Molasses, Wasabi Powder, Cilantro, Ginger, Garlic, SeaSalt/Pepper/Sugar, diced Cucumber, Sesame Seed, Sesame Oil, Poblano Pepper and Sesame Seed Oil to marinade TOFU, Pineapple & Onion slices.
Tofutti ‘cheese’ and BBQ Sauce were utilized on an Earth Balanced grilled Bun,