VeggHead BeerCyclist

Shepherd’s Ⓥice

Posted on October 22, 2020 by jeffreylatty

A Ⓥegan play on Shepherd’s Pi was created with many flavors and textures coming together very nicely.

The Ⓥice was a mixture of Jasmine & Wild Rice, Ⓥ Broth, Garlic, Carrots, Lemon Juice, Basil & Parsley, Sea Salt/Pepper/Chipotle Powder/Lemon Pepper, Capers, Earth Balance, White Wine, Corn & Peas and Meatless Crumbles.

The Mashed Potatoes were prepared simply combining Ⓥ Broth, simple Seasonings, Parsley, Paprika, Instant Mashed Potatoes and Corn Meal.

Ⓥice on bottom and Potatoes on top were panned and baked. I tried them upside down and right side up. Both were delicious!

CHEERS.

Ⓥizza Burger

Posted on September 7, 2020 by jeffreylatty

Marinara was heated with Ⓥegan Crumbles and simmered. A Beyond Burger patty was tossed into a hot pan. After a few minutes, the patty was flipped once and doused with the Meatless Sauce.

And then topped with Daiya and Spinach. A toothpick was utilized to keep the slippery Daiya in place. Covered and infused:)

The Bun was lathered with Earth Balance ‘butter’ and panfried before spreading Meatless Sauce on the fried Bun. Combining with texture and exploding with flavor, this sandwich was quick, easy and fun.

I have survived my second desert summer and the hottest Phoenix summer ever recorded.

CHEERS.

Chipotle Tempeh & Grilled Daiya Taco

Posted on September 2, 2020 by jeffreylatty

Happy September and Taco Tuesday.

Easy. Earth Balance lathered bread was filled with Vegenaise and Daiya and grilled on both sides. I’ve found the best way to melt Daiya is to cover.

Chipotle Tempeh Elotes Taco

Chipotle Tempeh guidelines are in the link above, Zelda. (Nintendo joke (I quit playing video games like 20 years ago, almost;))

Lettuce, Onion, Tomato and Olives complimented the dice Grilled Daiya Sandwich and Chipotle Tempeh to celebrate a Vegan Taco Tuesday.

CHEERS.

Chipotle Tempeh Elotes Taco

Posted on August 23, 2020 by jeffreylatty

A chipotle marinade was whipped up by combining; Vegenaise, Ketchup, Chipotle Powder, Onion, Sea Salt//Pepper, Garlic Powder, Paprika, (good) Sugar, White Wine Vinegar and CILANTRO.

The Tempeh was marinated for a day. The Chipotle Tempeh Was roasted twice and cut in between.

ELOTES was extremely close to this past post.

Arizona Bound

Daiya, Radish and CILANTRO was utilized to garnish these amazingly delicious Taco Shells.

CHEERS.

LBⓋ 28 – Tom Ⓥurger

Posted on August 19, 2020August 19, 2020 by jeffreylatty

From the Sonoran Desert, I am rain dancing (pacing back and forth in the A/C w/ 114 degrees outside) for the clouds/moisture/rain to flow from the Northeast.

Time will tell. During all of this dancing, an easy Low Budget Vegan sandwich was put together.

Tomato Bun (8) @ $0.88 = $0.11 per serving

Mustard (99) @ $1.78 = $0.02 per serving

Vegenaise (32) @ $4.49 = $0.14 per serving

Organic Tomato (3) @ $1.34 = $0.45 per serving

Daiya (11) @ $4.79 = $ 0.44 per serving

Organic Spinach (8) @ 2.99 = $0.37 per serving

This sandwich includes a little more effort than a fast food joint and a little more expensive then their probably drive thru menu, but Who wants to kill themselves with fast food, anyways…. $1.53 per sandwich and maybe 15 minutes when melting the Daiya.

CHEERS.

Seitanish Corn Chowder

Posted on August 8, 2020 by jeffreylatty

Happy August to all!

VeggHead BeerCyclist survived the never-ending month of July. The virus/pandemic has impacted us all differently, but perseverance and optimism will get us by.

A homemade Veggie Broth was prepared using Water, Carrot, Celery, Onion and Seasonings (Sea Salt, Pepper & Garlic Powder).

Ditalini pasta, Peppers, Mexican Grey Squash, Beans, Corn, Broth and Seitan chunks were combined and cooked until the Broth was cooked down. Cilantro was added:)

Simple. Delicious and fun to look at. Happy Saturday!

CHEERS.

Avocado Daiya Pi

Posted on July 16, 2020July 17, 2020 by jeffreylatty

Simplicity meeting comfort is my ideal food. Quick, easy and tasty.

Daiya and Avocado slices filled Flour Tortillas and were baked, cooled, cut and baked again.

CHEERS.

Potato Avocado Enchiladas

Posted on July 11, 2020 by jeffreylatty

Happy Saturday! Stay cool out there, friends:)

Potato slices were boiled before being pan fried in light oil. The Potatoes were seasoned with Hot Sauce, Paprika, Sea Salt & Pepper.

Tortillas were filled with the Potatoes, Avocado, green Enchilada Sauce, Rice medley with Corn and Kidney Beans added and Daiya. Thrown in the oven to be roasted with additional Daiya on top, the Enchiladas were topped with Enchilada Sauce and a surplus of Cilantro.