Ⓥeggie Burgers

I had to hurry up and blog prematurely, really, wherever you’d like it! I like to forget things when not written down. I can’t read, but can barely freaking write sometimes. Life is GOOD, cubbies are GOOOOOOOOOOOOD. That alone makes life better. Making three sandwiches excellently also makes a dude happy.

 Ⓥeggie Burger ingredients:

  • Mexican Concoction
  • SeaSalt/GarlicP/OnionP/Pepper
  • Sriracha/BalsamicVinegar/PeanutOil/Honey/Broth
  • Go Veggie! “cheese”, non-dairy
  • Corn Starch, starchy

Form patties and place on parchment paper on a pan. Bake at low Temperature. Well, high enough to cook:)

To the best of my knowledge Mexican Concoction ingredients:

  • Brown Rice
  • Lentils
  • Split Peas
  • Potato
  • Carrot
  • Scallions
  • Cilantro
  • Eggplant, iThink
  • Onion
  • Japonica Rice
  • SeaSalt/Pepper/GarlicP/OnionP/Cayenne
  • Parsley
  • Pinto Beans

Slightly overcook everything.

Grilling tomatoes are what I picked up from a Mexican mastermind. So tasty.

I made three sandwiches, Dubbel Ⓥeggie, SauerⓋeggie and BBⓋ Veggie.

I made all three sandwiches preheating a bit and then brushing both sides with BBQSauce/Honey/Sriracha and melting GoVeggie! slices on top.


I used to Daiya cheese to make “cheesier” and toasted GoVeggie! on bread.


Toasted the Sauerkraut on top of patty with already grilled tomatoes and Organic Mustard.

BBⓋ Veggie: 

Toasted Mushroom and Red Onion and more BBQ Sauce.



I had some horrible news last night. After deciding to ride my only day off this week, I wanted to attempt another live blog. I’m not too sure if I’m totally feeling it today. I’m gonna go about this as a draft. And then let my blog explode on everyones face at once, if it works out alright.

 It’s 10:00 am central time and I’ve missed my original departure time of 10:00. I’m ready to go, though. Apologies for that unconscious rhyme breeze from me’s. It’s 10:15 and I’ll be on the bike by 10:30.

It’s 10:52 and I’m in a great small town of Utica, Illinois and it’s getting hot, my feet are going numb again, and my back is sore. Ever since I switched to clipless peddles, my feet get numb and hurt. To counter those effects, breaks are needed with walking and stretching. It could very well be the cleat position.

Due to a poor state and incorrect priorities, a washout has been ruining the I & M Canal for years. And because of that washout, I just had to basically almost commit suicide taking a busy Dee Bennett speedway to surpass the stupid washout. I’m talking cars going 60-70 mph in a 55. There’s sometimes a small shoulder, but usually not.

After murderous Dee Bennett Rd, I decided to not ride as big as I had dreamed. I also swallowed a bug while on Dee Bennett Rd. It is never fun riding 30 ish km/h and confusing yourself with regurgitating or swallowing this damn bug in your throat while pedaling and trying not to swerve and get hit by a speeding vehicle. I washed it down with water and rode on. #RideOn

In 2011, I was traveling home via Amtrak and read that my last grandfather had passed two days before christmas…. In 2015, i found out my paralyzed uncle who is a doctor of psychology passed by reading also on Facebook. I hate Facebook. I hate most of my asshole Facebook friends and they probably hate me. I was convinced to delete Facebook until my cousin added me today, throwing my plans completely. My new plan is eventually unfollow everyone. I’d like Facebook more if I could decide more what I have to view. I do not wanna see 100 kids before their first day of school. I do not wanna see lame jokes that people find super hilarious. I want Facebook to go back to my early twenties. Be funny, be crazy, be sexy.

 I rode to Ottawa, Illinois. I decided to pickup a couple of beers and attempt to go through the washout. The Dee Bennett Rd completely destroyed my ride as it almost does my life every time that I am on it. I picked up a Fresh HopWired IPA by 8 Wired Brewing Co. out of New Zealand. I’ve had a few of their beers in the past and all have been better than good. And same deal with this one. Unfortunately, other countries cannot top most of the USA’s IPAs. We have it figured out. I also picked up a Trade Winds Tripel by The Bruery. Trying to get back onto the I&M Canal, I was going to make a left turn, so I was awaiting my turn in the middle of the road (my lane) and a truck behind me started honking at me.. A bicycle trying to go left on the left hand side of the lane?

 I flipped that asshole off. When riding on the right side of the road especially turning left with traffic behind you, is an accident waiting to happen. Cars try and hurry by cyclists instead of slowing down. It is our duty as cyclists to put ourselves in danger in trying to get vehicles to notice us and slow down. THEY DO NOT LIKE IT, usually.

 Passing Buffalo Rock, basically the last point of upkeep and civilization moreover, was a feat on its own without even talking of the washout. One, it was muddy. Two, the bushes and grass were overgrown. And three, there were numerous trees down. Trying to ride through those conditions are almost impossible, confusing and tedious. I say confusing because I’d rather ride than walk my bike. Having clipless peddles and shoes on are not very convenient in that situation. I had my left unclipped basically the entire time to be ready to stop because of all of the debris. I found a stretch of clear path and itching to peddle hard, I fully clipped in and rode for a good minute. It was 12:44 and I ran into another downed tree and I slowed almost completely, went to put my left foot down and climb over probably the 20th downed tree and BOOM, I was still clipped in.

 I walked through the washout and continued on. I was all muddy, bloody and thirsty. I cracked open the IPA and continued walking, tree hurdling and drinking. A jogger passed me and said, “maybe they’ll fix it one day”, I replied “I doubt it….” That was most of my riding experience. I did BYOL!

Bring Yo Own Lunch = #BYOL

I chose to bring Nuts and Ⓥurritos.

Last week I made a Mexican concoction and have been slacking to consume the massive pot. I’m going to try my best to remember what exactly is in it. It is very good, just haven’t been exactly in the mood for it lately. Tomorrow, I plan to make Vegan Burgers out of the remaining concoction. I have been totally listening to this band, Native, lately. They are so good.

Native (live)

I actually took this video on 10.19.12 in Dekalb, Illinois via iPhone 4S.

Yesterday I learned that “&” had a freaking name.

Mexican concoction ingredients:

  • Brown Rice
  • Lentils
  • Split Peas
  • Potato
  • Carrot
  • Scallions
  • Cilantro
  • Eggplant, iThink
  • Onion
  • Japonica Rice
  • SeaSalt/Pepper/GarlicP/OnionP/Cayenne
  • Parsley
  • Pinto Beans

Things that PISS ME OFF:

  • Police patrolling a park via car/SUV
  • Vitamins that contain LACTOSE?? WTFFF? (What The Fucking Flying Fuck)
  • Dogs that uncontrollably bark, should not be allowed outside without owner presence.

I basically overcooked everything a bit because I knew I was gonna make Veggie Burgers. If police are going to enter a park where vehicles are not allowed, THEY NEED TO GET OFF OF THEIR FAT ASSES AND HOP ON A BICYCLE. And I would’ve never thought that I would have to check ingredients in Vitamin C in being Vegan.

Ⓥeggie Burger ingredients:

  • Mexican Concoction
  • SeaSalt/GarlicP/OnionP/Pepper
  • Sriracha/BalsamicVinegar/PeanutOil/Honey/Broth
  • Go Veggie! “Cheese”, non-dairy
  • Corn Starch

This time around I cooked these patties at 250 degrees F for 12-15 minutes before upping the temperature to 325 degrees F for another 10. I usually love the burnt flavor, but for these the texture is not good when overcooked.

As for these Ⓥurritos I made for BYOL Friday, here we go.

Ⓥurrito ingredients:

  • Mexican Concoction, heated with Seitan, Broth and Corn
  • Iceberg Lettuce, chopped
  • Cilantro, finely chopped
  • Scallions, finely chopped
  • Sunflower Seeds, shelled obviously
  • Guacamole
  • Sriracha
  • Tortilla Shells, Large


Mix everything up and wrap burrito-like. Grill both sides and wrap in foil and enjoy. Unfortunately, I did not capture any photos of the finished product. Not sure what I was thinking. (I actually just found a pic of a similar Ⓥurrito that I made)

 This was the start of my Facebook status, letting people know that I was gonna be deleting. Not sure what I’m gonna do.

-Unfortunately, my love and respect for animals does not carry onto most humans. Most of you are fucking horrible people and complete assholes. Not to say that I am not in that same group. As a species overall, we fucking suck. I do not care for most of you and most of you do not care for me. I’ve finally got big enough balls to peace out of this Facebook world that is basically a disease anyway. Social media is great and I still love it, but Facebook is no longer for me. I am in no way suicidal, but Jesus fucking Christ, this feels like social media suicide.-

It’s almost September. Have a good Week! Enjoy life as best as possible while taking good pictures! And seriously, go for a bike ride:)

Nutty Ⓥutter

Last weekend, I made a purchase of a NutriNinja at the local walmart for $79. I despise walmart, but was there and made the purchase. It sat on my kitchen table for a good 4-5 days contemplating if I were going to keep it. I then saw one at Menards for the same price. I bought the Menard’s NutraNinja and returned walmart’s NutriNinja. A friend, who at the time worked for a walmart DC, said “never buy from walmart, it’s all broken.”

I’ve only used the NutriNinja once so far, but was the ultimate test, making my new creation of peanut butter. I named it Nutty Ⓥutter. The NutriNinja passed the test. A coworker asked me today why I chose peanut butter to be the first thing to make in the Ninja. He owns one also and loves it. I never got around to telling him why as we were interrupted by our job, CIA-type things.

My reasoning behind his, “well, why didn’t you go buy peanut butter?”, response is that I am a celery addict and that I love dipping celery into peanut butter. And I ultimately wish that they made peanut butter dipperies. Basically a large container that is easily sealed and opened that isn’t hard to dip one bit. Peanut butter jars are all tall and very difficult (to say the least) to dip into once half empty and the ongoing obsolete process is stressful, awkward and frustrating.

I also wanted to make it better and more to my tastebuds’ needs.

Nutty Ⓥutter ingredients:

  • Old Mill Deluxe Mixed Nuts (Almonds, Cashews, Walnuts, Pecans, Brazil Nuts, Hazle Nuts, Pistachios & Peanuts), shelled and salted or unsalted-boats float when ya want
  • Sunflower Seeds, shelled and salted or unsalted
  • Peanut Oil, good quality
  • Honey, organically and local greatness 🙂
  • Nutmeg
  • Sea Salt


  • Combine and mixing to smooth.

I decided to make an appetizer dish using CELERY mmmmm.

Tomorrow is Friday and my only day off this week. I may ride 161 km aka 100 miles. Making a day of cycling and packing my lunch and possibly live blogging…… #RidehFriday

Ⓥegan ZZA

My favorite days are when I have time to create awesome food and have an outstanding ride on one of the bicycles. Today, being Monday “Fonday”, I made pizza, took a nap and attempted a ride. I only made it 7 km.

And I think it was because I read the temperature at 26-27 degrees Celsius and the wind blowing at 8 km/h and it was hot as shit and windy as shit. I need to stop checking the weather before I go and ride. Maybe just the radar. Or maybe I need to man up. Whatever the case being, I was not feeling a bigger ride today.

But, I made PIZZA. I am a pizza addict surviving life. The last time that I had pizza was June 22, 2015. That was before my Veganism lifestyle. Before my Veganism, I had the first of the month being my pizza day. And now, my pizza day is annually August 10, being Vegan Pizza Day.

I chose to make BBⓋ Tempeh, Roasted Ⓥeggie, Ⓥicago-Style Hot Dawg, Ⓥaco, MexiⓋano and Ⓥediterranean.


I just enjoyed a Arcadia Ales’ Sky High Rye and checked it in on Untappd for the 91st time, being the most in Untappdiverse. Not sure if I’m proud of that or not. It’s a delicious beer, though. I am currently listening to 3eb. Third Eye Blind might be my favorite feel-good band. And now I’m enjoying a Schlitz. I wish that I could find 16oz cans of Schlitz. I’ve only seen them at The Castle Theater in Bloomington-Normal, Illinois.

Pizza Dough ingredients:

  • Flour
  • Dry Active Yeast
  • Veggie Broth, warmed for yeast
  • Nutritional Yeast
  • SeaSalt/Sugar/GarlicP/OnionP
  • Rosemary, which I was out so I used Oregano, slightly crushed
  • Fennel Seed, slightly Crushed
  • Oil

Let rise and impatiently use, like I always do.

Pizza Sauce ingredients:

  • Crushed Tomatoes
  • Sugar
  • SeaSalt/Pepper/GarlicP/OnionP
  • Vegetable Broth

BBⓋ Tempeh Pizza ingredients:

  • BBQ sauce, vegan and I found this Whiskey Kicker, that was delicious
  • Tempeh, sliced smally, but not too tiny just to chicken slice size ewww chicken
  • Pizza Dough
  • Pizza Sauce, with a splash of BBQ sauce
  • Daiya, white and yellow mmmmm
  • Red Onion, julienne sliced
  • Cilantro, chopped for garnish which I forgot

Toss Tempeh and BBQ sauce lightly keeping that Tempeh whole slices. Sauce the pizza with a little BBQ and Pizza Sauce, put some Daiya (it’s expensive, go easy) Red Onion and Tempeh. Garnish with Cilantro and ENJOY. It’s so good.

Roasted Ⓥeggie Pizza ingredients:

  • Pizza Dough
  • Pizza Sauce
  • Daiya, whiteness greatness
  • Potatoes, red
  • Turnip, peeled if wax coated(LAME if waxed)
  • Corn, I used canned corn
  • Onion, reddish purple
  • Peppers, yellow, green, orange and red(my red pepper had fuzzy mold growing on it)

How’s it Gonna Be

I found a truly hilarious movie on Netflix last year called Awful Nice. I repeatedly watched it and watched it again last night. Also, this annual Pizza Day is stretching into three days…. Oh, well. I’ve also been blogging these words for the same three days. Here’s a sum of the movie I think is unbelievably funny.

Awful Nice Preview

And now that I’ve mentioned Netflix, I’ll have to mention a few others. As of the 15th of 2015 August these are on Netflix. From 1991, Ed O’neill and Ethan Embry deliver this now 24 year old classic. JUST WATCH IT.

Dutch Preview

Another is The History of Future Folk. A feel-good movie that is very well put together. Future Folk Preview

And lastly, I just watched this last night (8.14.15) as it was just put on Netflix this week. I first was introduced to this comedian years ago when you was on The Daily Show talking about myspace. He has had his own show with his own style of comedy on Comedy Central that I found hilarious.

Demetri Martin: Live (At the Time)

Ⓥediterranean Pizza ingredients:

  • Tofu, firm
  • Spinach, present
  • Onion, white and julienned
  • Tomato, roma julienne sliced
  • Artichoke Hearts, canned whole sliced
  • Kalamata Olives, cut long ways
  • Daiya, white and yellow
  • Pizza Sauce
  • Pizza Dough
  • Sriracha, cock sauce
  • Balsamic Vinegar
  • SeaSalt/GarlicP/OnionP/DillWeed


  • First, infuse your Tofu with SeaSalt/GarlicP/OnionP/DillWeed, Balsamic Vinegar & Sriracha. Get your dough stretched and put on pan. I sometimes like to fold the dough over to make a thicker crust.
  • I topped Pizza Sauce, Spinach, Daiya, Tomato, Onion, Olives, Artichokes & Daiya. I could’ve baked for 5 minutes longer, but I was impatiently hungry.

Perfect Situation

Monday night, I made two pizzas somewhat tipsy. Hence, the picture quality. They were made well, just not perfectly. The two styles of Pizza were the Ⓥicago-Style Dawg Pizza and The MexiⓋano-Style Pizza.

Ⓥicago-Style DawgZza ingredients:

  • Pizza Dough
  • Pizza Sauce
  • LightLife Smart Dogs, sliced and grilled
  • Sauerkraut, drained
  • Onion, red and julienned
  • Tomato, roma and julienned
  • Cucumber, diced
  • Daiya, mozz-style
  • Scallions or Mustard, for garnish


  • Get everything chopped/sliced/grilled and ready. Dough is ready with some sauce, just add toppings and Daiya and garnish how you’d like. This one is a treat.
  • Only Hunter Pence uses ketchup on DAWGS, dog. GO CUBBIES. That sweep against the SFGiants was HUGE.


Ⓥexicano Pizza ingredients:

  • Pizza Dough
  • Pizza Sauce
  • Tempeh, chicken-like sliced
  • Daiya, orange and white
  • Black Beans, rinsed and dried
  • Corn Kernels, rinsed and dried
  • Cilantro, chopped for garnish
  • Scallions, sliced for garnish
  • Cayenne/Pepper/Sriracha/ChiliP/GarlicP/OnionP


  • Mix Cayenne/Pepper/Sriracha/ChiliP/GarlicP/OnionP with Tempeh softly leaving Tempeh intact.
  • Top Pizza Dough with Sauce, Daiya and toppings.
  • Bake and Garnish with Scallions and Cilantro. Apologies for the picture quality.

Jon from Vegan Zombie

AvocadoNaise ingredients:

  • Acocado, peeled and chopped
  • Vegenaise, mmmmmmmm
  • Cilantro, finely chopped
  • Scallion, sliced
  • Lemon, juice

Mix while not trying to consume all on the spot.

 Ⓥaco Pizza ingredients:

  • Tempeh, crumbled
  • Tofu, crumbled and infused (see Ⓥediterranean (above))
  • Sriracha/BalsamicVinegar/Cayenne/Turmeric/GetchaSum!/Cumin
  • Black Beans, rinsed and dried
  • Corn Kernels, rinsed and dried
  • Daiya, orange-mmmmmmmm
  • Daiya, white-mmmmmmmm
  • Pizza Dough
  • Pizza Sauce
  • Iceberg Lettuce, chopped finely
  • Onion, red-julienned
  • Tomato, roma-julienned
  • Olives, black-halved
  • AvocadoNaise, tasty!


  • Preparations before hand is easier. Like always…
  • Mix already infused Tofu with the crumbled Tempeh and infuse that with eventually infused Sriracha/BalsamicVinegar/Cayenne/Turmeric/GetchaSum!/Cumin, BUT do not get confused
  • I went Pizza Dough, Pizza Sauce, Beans, Corn, Tempeh/Tofu, orange Daiya and then baked.
  • I cut the pizza when finished baking.
  • I topped the already topped finished pizza with Lettuce, more Beans and Corn, the white Daiya, AvocadoNaise (plopped in center), Tomato and Onion nicely around the AvocadoNaise, and to top it completely off, Black Olives around the perimeter of the AvocadoNaise or beginning of Mount AvocadoNaise.

They might be considered foothills, but I’m not too sure. Eat and enjoy with a stack of napkins or hand/face wash station nearby. Better yet, it wouldn’t hurt to have an eye wash station close by either. Depending on amount and time of Ⓥaco Pizza, it can get super messy. Clean up and #RideOn!

BreakⓋast Tofu Scramble

Hoppy IPA Day! I trekked via Trek CrossRip Elite (Darth Vader) to a bar that I have not been to since age 20, yesterday, to try a super local brewery’s brews.    The brewery is Radium City Brewing out of Ottawa, Illinois. The beer that I tried and the only beer the bar had left was Passing Time IPA an American IPA with citrusy hoppy goodness at 6.9%. It was very good. I gave it 4.25 bottle caps on Untappd. And because this is a very hoppy day and I’m off of work, I made breakⓋast this morning!    It was absolutely delicious, hence, me blogging all over your face. And I wanna share some pictures. I love taking pictures and my photographic eye has seemed to evolve to another level over the past year.    I made two different Scramble batches in the last week. The first being a Seitan Tofu Scramble and this one without Seitan, but including Eggplant, Cashews and Zucchini. Both Scrambles were basically made the same way and both delicious. That’s the nice thing about scrambles, stir-fry, soup or anything along those lines, throw in them whatever you want or have on hand.      Slightly before the first batch, I made Cauliflower Mashed. And then after taking a few days trying to learn how to spell “cauliflower”, practicing manually writing and typing “cauliflower’ and after many failures and shed tears of disappointment, I decided to give up and just eat the Cauliflower Mashed inside a baked potato. Just like my spelling, I need to master the Cauliflower Mashed and not rely on auto-correct. It would be cool if there was an auto-correct-chef. But, then like the occasional craziness of auto-correcting texts, I’d screw up baking a cake and it would wind up sauerkraut infused cake or something crazy. I’ve only made from-scratch carrot cake twice, but I hate baking. I can handle bread.    I also used already made Pita Bread and made BreakⓋast Pitas with the first batch. Homemade Pita Bread is still by far better than store bought even if it was made there at the store. It was whole wheat and still very good. IMG_8398

Seitan ingredients: -Vital Wheat Gluten -Vegetable Stock -Tomato Sauce/Paste -SeaSalt/Pepper/GarlicP/OnionP -Sunflower Seeds, shelled and slightly crushed -Rosemary, dried and slightly crushed -Fennel Seeds, wholly moly -Carrot and Onion, rough chopped -Bay Leaves and Thyme -Non-dairy Cheese Cloth 😉 IMG_8318IMG_8317 Hail Seitan: -The first thing done was bring a pot of Broth, Carrot, Onion, Thyme, CRP, Thyme and Bay Leaves to a slow boil. Simmer. IMG_8319 -I mixed the Fennel Seeds, Rosemary, Seeds, SeaSalt/Pepper/GarlicP/OnionP, Vegetable Stock and a little Sugar and Cayenne together in a big bowl. I put the very very very Vital Wheat Gluten in a separate, yet bigger, bowl. I then poured the liquid greatness with the gluten hand kneading slowly but efficiently until a loaf is formed. I wet the non-dairy cheese cloth with water and then spray the loaf with non-stick spray and roll it up. IMG_8316
-Put into a lasagna pan and pour half of simmering Broth onto raw Seitan roll keeping Bay Leaves and veggies in broth and not on top of non-dairy cheese cloth.
-Bake for 2-2.25 hours flipping over halfway and adding remaining broth, if needed. IMG_8345
-Once complete, unwrap Seitan from non-dairy cheese cloth like the plastic surgeon did for Joker in the first Batman movie from 1989 with Jack Nicolson and Michael Keaton. Just don’t smash a mirror or continue to give Batman hell. Wrap the not so funny, but seriously delicious Seitan in foil and refrigerate. Use how you’d like.

Cauliflower Mashed ingredients:

-Cauliflower, organic & chopped, roasted

-Corn, roasted -Onion, diced & roasted

-Carrot, finely diced & not a lot

-Potatoes, diced & roasted -Cashews, roasted -Tomato GUTS, leftover from Pico Ⓥ Queso -Seitan, diced -Cilantro, chopped -Scallions, finely sliced Garlic, minced roasted slightly -SeaSalt/Pepper/ChipotleP/Cayenne/GarlicP/OnionP -Almond Milk -“Cheese”, I used Go Veggie dairy-free Mexican style -Corn Starch

 Steps:  -I roasted Veggies and simmered Almond Milk. I added seasoning and then roasted Veggies. I then added “Cheese” and Corn Starch, as much as needed, for correct consistency. I enjoyed it chunky and not fully mashed, but I would go about it a little differently. I would keep it oil-free, though. -For the Cauliflower Mashed Stuffed Potato, I roasted a couple of Potatoes on parchment paper face down. I then cleaned out most Potato flesh and threw in with Cauliflower Mashed and put in the empty lifeless Potatoes and broiled with a little “Cheese” on top.

 Scramble ingredients: -Tofu, firm -Raw Cashews -Garlic, minced -Onion, chopped or sliced -Various Peppers, I used green, yellow, orange and red small sliced -Potatoes, diced and niced (made-up word;) -Eggplant, diced -Kale, frozen chopped or freshly chopped -Kalamata and Manzanilla Olives, finely diced and Juice/Brine -Sport Peppers, finely diced and Juice/Brine -Portabello Mushrooms, sliced -SeaSalt/Pepper/Fennel Seeds -Balsamic Vinegar -Avocado, sliced thick -Large Tortilla shells, soft -Daiya 🙂 -Canola Oil -Lemon, juiced

 The BreakⓋast Adventure: -I heated some Canola Oil in a pan and basically added everything as I prepared it. And grilled the Avocado slices on my cast iron skillet. The order of operations after heated oil go; Cashews, Potato, Garlic, Eggplant, Onion, SeaSalt/Pepper/Fennel Seeds, Balsamic Vinegar, Lemon Juice, Olive Juice and Sport Peppers Juice, Bell Peppers, Mushrooms, Kale, finely diced Olives and Sport Peppers, Tofu and Daiya. -I steamed the Tortilla shells and stuffed them with the scramble greatness. I put directly on pan with parchment paper, Tortilla folds down, and baked for 12-60 minutes.

Definitely closer to 12 than 60 minutes. I then threw them on the cast iron skillet and gave them a nice mark. I cut in half, put on plate with more scramble topped with grilled Avocado and took a picture before destroying the Vegan greatness.

 I was at work one night devising breakⓋast ideas and googled Vegan meat replacements. The internet is never 100% correct, but it was telling me that there was Vegan Morning Star “Bacon” and “Sausage Links” at the local Hy-Vee. I was super excited until I physically looked on the packages in the Health Department (my home) at Hy-Vee and noticed they were not Vegan. I was disappointed, but thought of these kickass ways to eat Vegan BreakⓋast and saved some money. I first was introduced to the Tofu Scramble from Vegan Zombie. Check ’em out!

Vegan Zombie

Happy Thursday and Hoppy IPA Day to all! Go for a bike ride, hike or walk, enjoy a good beer and take a few pictures!

Playlist: Cycling

I know that I break Cycling rules, cycling with music in my ears, but I feel better with my eyes than my ears on the road or the Path. My peripheral vision is absurdly great and my 20/20 vision would concur and would make much more sense being on top of my personal safety. 

 I LOVE JAMMING while cycling, either being a commute or Gran Fondo joyride. I never listen to anything while riding with others. And since the new iTunes update and myself joining Apple Music, for the first time ever, I’ve started a playlist called Cycling. It’s a small playlist so far as I’m not a playlist guy and don’t take days to think of a playlist, I take months going on years. The premise of my Cycling playlist is to rock out loudly and scream and yell, but to have the same calmness and beautifulness to it. I’m not sure if that makes much sense to most, but it’s a beautiful balance of music that has intrigued me and inspired me since the beginning of my musical listening career. 

Ron Ghousley’s Fucked Up Dream (Ron To The Hills. Ron For Your Life) Remurdered Immutable Dusk Taps Campaign Carpe A Vivid Chaos Viridian Rosemary White Oak Doors Wake The Dead Procellous Speak Afghamistam C. Thomas Howell As The ‘Soul Man’ We Are The Romans Last Last Chance You, Me and The Violence Cottbus Swim To The Moon Fossil Genera – A Feed From Cloud Mountain When Two Are One Bleeding Mascara