I’m going to attempt to blog this blog in one day, today! Do you think that I can do it!?
I took this whole week off of work. I needed to get some things done and I wanted to do some serious riding. I requested these days off in early August when I thought for sure it would be a nice low 20 C degree days, but good ol’ Illinois has been in the 30s C ALL WEEK. Which in our ridiculous style of USA measurements, it has been in the 90s F ALL WEEK. There, in my mind, is nothing more simplistic than zero degrees being freezing.
I might be one of the few Americans who rides kilometers and gets their weather in Celsius. Celsiuses? Celsius’s? Celsius’? Google has helped me vastly in the transition. Anyways, I haven’t been getting a lot done and it’s a little too hot for massive riding, so I’ve been cooking more this week. I’ve been enjoying good beers too 😉
I did ride a Strava Gran Fondo on Tuesday with temps in the 30s. I ran into a few really awesome roads, being exactly what I needed. It was a very mixed surface ride. The ride diversing from Road, soft gravel, hard ocean-like gravel, dirt, loose dirt, grass into small rocks. Truly being a large variety of riding surfaces.
Gran Fondo #ProveIt Strava
I started this Breakfast around 9:45 and went about it at a casual pace. And eating the breakfast for lunch around noon was still amazing and well worth it! And for the first time ever, I had a Ⓥegan Trifecta of Tofu, Tempeh and Soyrizo.
- Lentils, cooked
- Split peas, cooked
- Brown (REAL) Rice, not instant-cooked
- Corn Kernels, canned or frozen-slightly warmed (especially if frozen)
- Blackeyed Peas, canned or dry-cooked
- Celery, dicely sliced
- Onion, julienne sliced
- Habanero, diced
- Garlic, diced
- Tomato, diced
- Carrot, sliced
- Cilantro, chopped
- Kale, I used NONGMO frozen 🙂
- Potatoes, stringy hash brown-style (I used already prepared frozen)
- Lime, just the juiciness
- Tofu, strained
- Tempeh, sliced & grilled
- DAIYA, mmmmm
- Rye Bread, Grilled and cut at a 45 degree angle 30 or 60 degree cuts are acceptable
- I first prepared the Lentils, Split Peas and Rice. I cooked them together for around 25 minutes and seasoned with Sugar, Sea Salt, Pepper, Onion and Garlic Powder and a couple of Bay Leaves. I added the canned Corn and Blackeyed Peas for a few minutes before straining and setting aside. REMOVING BAY LEAVES. I’ll never forget that nightmare that I had of eating Bay Leaves…
- I used a machine to dice the Garlic and Habanero together. Habanero on the hands is asking for discomforts…
- Sautéed the Garlic and Habanero in Oil before adding Celery, Onion, Carrot and then covering sautéing for a few minutes.
- Saute Soyrizo with everything. Add Lime Juice, SeaSalt/Pepper & Balsamic Vinegar and stir.
- Add Beans/Rice/Corn, HashBrowns, Kale, Tofu, Cilantro, Tomato, Honey and cover and simmer for a good 15-20 minutes
- Add VeggieBroth (not a lot, but a decent amount), stir and Add Daiya on top. I baked in pan for 10-15 before Broiling
- Garnish with Tempeh and Toast, and Cilantro (if you live life on the EDGE)
I made enough to eat a heaping serving for lunch and for dinner. Simply, yet complex, BUT Ⓥegan greatness all the same. Food and Cooking is fun and should never be taken seriously unless it is your job. Recreational Cheffing is a hobby that everyone should partake and enjoy. Whatever your level of cooking, it’s fun, others enjoy, it’s HEALTHIER and it provides excellent photo criteria. And when you throw in a good Beer or glass of Wine and progressively make it an art, it’s a Lifestyle. A FEEL-GOOD lifestyle.