Pico Ⓥ Queso

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


-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



-Almond Milk


-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.