Monday I had flowing creative energies overflowing my body and persona. I love Mondays. I had a leftover Vegan Mexican concoction in the fridge. I also wanted to make Vegan burgers. I do not remember exactly what was in the Vegan Mexican concoction, so I won’t even get into it. I literally just added water and Corn Starch to form patties and threw them in the oven for a bit.
Pico de Gallo ingredients:
-Tomatoes, deseeded and chopped
-Cilantro, destemed and chopped
-Garlic, peeled and chopped
-Cucumber, diced
-SeaSalt/Pepper/Chipotle
-Lime, juiced
-Seitan, diced
-Parsley, destemed and chopped
-Shallot, diced
Throw together and enjoy
Pico Ⓥ Queso ingredients:
-Pico de Gallo, if not all consumed all ready 😉
-Raw Cashews, boiled, strained and ground
-Eggplant, slices roasted peeled and diced
-Scallions, diced
-Non-Dairy “cheese”
-Cilantro, chopped
-Nutritional Yeast
-Sriracha, cock sauce brand, splashy
-SeaSalt/Pepper/GarlicP/OnionP
-Cayenne/ChipotleP
-Almond Milk
-Sugar
-Corn Starch
Take a hike:
-Simmer almond milk. Again, I do not measure with anything other than instincts and eyes. Add seasonings and chopped and diced ingredients. Add Corn Starch last! I chose to keep it a little chunky, blend if desired.
-Bring to correct consistency and serve with Non GMO Project Verified chips or smother a Vegan burger. Enjoy warm and add a touch of water, broth or Almond milk to reheat. Garnish with Cilantro and Scallions. Have a good beer. Better yet, have two good beers and eat your heart out.
This IPA that I enjoyed last night was from Tighthead Brewery located in Mundelein, IL. It was an Irie IPA with 7.8% ABV and a whopping 134 IBU, according to Untappd. A very good IPA.
VeggHead BeerCyclist 