Ⓥeatballs

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Back Burner Ragu Marinara ingredients:

  • Celery, finely diced
  • Carrot, finely diced
  • Onion, finely diced
  • Garlic, diced
  • Balsamic Vinegar
  • Veggie Broth
  • Tomato Paste
  • Chopped Tomatoes, canned or fresh (deseeded)
  • Sugar/SeaSalt/Pepper/Cayenne/GarlicP/OnionP

  

Steps:

  • Cook Garlic, Celery, Onion & Carrot before adding everything else.
  • Simmer for hours, stirring.
  • I used Brown Sugar this time and I put a splash of Liquid Smoke

I decided to cancel my plans on making Seitan ‘Parmesan’ in order to ride a Gran Fondo on my only day off in the last week. At times, I have been motivated to suffer through various rides. One, to make me stronger and two, to deplete any frustrations and stress life can bring. This stress killer was a ride with 20-35 km/h headwind. I chose to turn my Back Burner Ragu Marinara into a soup.

Gran Fondo

  
Creating things that are versatile keeps you on your toes and free to motivate your imagination in the kitchen. Just like recipes, plans do not have to be kept and should be open for changes and involve freedom.

  
Roasted Ⓥeggie Soup ingredients:

  • Back Burner Ragu Marinara, simmering
  • Cashew Milk
  • Tofu, soft
  • Eggplant, chopped
  • Potato, chopped
  • Cauliflower, chopped
  • Green Pepper, diced
  • Asparagus, chopped
  • Tomato, chopped
  • Celery, chopped
  • Mushroom, sliced
  • Onion, diced
  • Sugar/SeaSalt/Pepper/GarlicP/OnionP
  • Nutritional Yeast

   

 High Dive Double Backflip:

  • Roast Veggies to desired doneness.
  • Add Tofu & Mushrooms towards the end of desired doneness, or not.
  • Simmer Cashew Milk with seasonings while Veggies are roasting.
  • Add roasted greatness to Sauce and enjoy 🙂

Last night I spontaneously decided to make pasta from my Soup. And also decided and brainstormed Ⓥeatballs. The last time I made meatless ‘meatballs’, I was not even Vegetarian yet. I took a different approach and had fun with the idea. The results were very rewarding and extremely tasty.

  
Ⓥeatballs ingredients:

  • Fennel Seeds, roasted
  • Eggplant, roasted & diced
  • Garlic, minced
  • Raw Cashew, pulverized
  • Raw Almonds, pulverized w/ skin
  • LightLife, ‘beef’ & ‘sausage’ – diced
  • Bread Crumbs, plain
  • Corn Meal
  • Vital Wheat Gluten, not too much
  • Idaho Spuds Instant Mashed, classic
  • Cashew Milk
  • NutritionalYeast/Sugar/Cayenne
  • GarlicP/OnionP/Turmeric/Thyme/Oregano
  • SeaSalt/Pepper

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 Cannon Balls:

  • Roast Fennel Seeds and Eggplant together and cool slightly before dicing.
  • Start mixing dry ingredients first before wet and more wet ingredients just to ease my anal-ness.
  • I decided to add Vital Wheat Gluten last just because I was unsure of how it would mix. I added a bit at a time while mixing with one hand until I found my ideal consistency.
  • Form into balls and bake before broiling to finish with some color and char flavor.

  

Pasta ingredients Ⓥ:

  • Bow Tie noodles, cooked entirely in Sauce
  • Roasted Ⓥeggie Soup, simmering
  • Spinach, sliced like Basil
  • Ⓥeatballs, fresh out of oven 🙂

  

Snow Angels:

  • Make sure noodles have cooked in sauce.
  • Add sliced Spinach.
  • Plate Pasta with Ⓥeatball.
  • Enjoy a beer and be happy:)

  

Currently on Netflix incase you’d like to GEEK OUT:

Mysteries of the Unseen World

The Physics of Light

  

Blushing Ⓥ Linguine

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Back Burner Ragu Marinara ingredients:

  • Celery, finely diced
  • Carrot, finely diced
  • Onion, finely diced
  • Garlic, diced
  • Balsamic Vinegar
  • Veggie Broth
  • Tomato Paste
  • Chopped Tomatoes, canned or fresh (deseeded)
  • Sugar/SeaSalt/Pepper/Cayenne/GarlicP/OnionP

  

Steps:

  • Cook Garlic, Celery, Onion & Carrot before adding everything else.
  • Simmer for hours, stirring.
  • I used Brown Sugar this time and I put a splash of Liquid Smoke

   

 Blush Sauce ingredients:

  • Cashew ‘Milk’, mmmmm
  • SeaSalt/Pepper/GarlicP/OnionP/Cayenne/Turmeric
  • Nutritional Yeast/Sugar
  • Back Burner Ragu Marinara

Boil & simmer for 30-45 minutes.

  
Blushing Ⓥ Linguine ingredients:

  • Blush Sauce, hot & ready
  • Linguine, undercooked
  • Green Pepper, julienne sliced
  • Mushroom, sliced
  • Onion, diced
  • Parsley
  • Basil, sliced
  • Daiya, slices mmmm

    

  
Science:

  • Sauté Veggies and add Blush Sauce.
  • Undercook Linguine and drain to be completed in Blush sauce.
  • Plate Blushing Noodles and top with Blushing Veggies and Daiya slices.
  • Broil for two minutes and finish with herbs.

Ⓥizza  Ⓥinfused SandⓋich

  • Ⓥegan Boca patties
  • Daiya, slices
  • Back Burner Ragu Marinara, see post pasts 
  • Oregano, dried
  • Dill Weed, don’t smoke it-dried
  • Bagel, plain

After a few beers:

  • Pan-fry Bagel face down (ass up, that’s the way…) & set aside 
  • Pan-fry Boca & set aside
  • Add Marinara and cover all sides and circumferences with Marinara
  • Add Daiya on smothered bloody Boca patties and cover for like two minutes
  • Remove patties and place Bagels ass up in the plantful bloodshed, so hot, so tasty and so dead
  • Broil the faces off of these Bagel bastards and sprinkle patties with non-smoked herbs

  

BBⓋ Ⓥuality Ⓥuest

   
 
Mixing bicycles, (good) beers and (great) food together is a powerful combination. And at that, not everyone is Vegan and definitely not even Vegetarian. I have learned most people are well aware and can somehow relate to Vegetarianism. It’s Veganism that overwhelms the carnivorous mindset. I try my best in any situation to influence people to better the planet and in bettering themselves.

   
   
Does that mean I should spend money and time on Vegan food to share? You’d better believe it!

   
   
I’m a huge fan of LightLife products. And their Smart Dogs are outstanding! I brought enough Smart Dogs to share and more than enough Ⓥasta Salad to share.

  
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Seitan ingredients:

  • Vital Wheat Gluten
  • Rosemary/FennelSeed, crushed
  • Corn Meal
  • Cayenne/Thyme/Turmeric
  • Tomato Paste
  • Broth
  • SeaSalt/Pepper/GarlicP/OnionP
  • BayLeaves/Celery/Onion, for cooking in
  • Non-Dairy Cheese Cloth

411: Mix wet ingredients together and mix dry ingredients together and then mix wet and dry together. Form into a loaf and put into wet ‘Cheese’ Cloth and bake in Lasagna pan two hours flipping halfway in Broth. Remove from cloth immediately and store, add color or use!

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WildTurkey 101 BBⓋ sauce ingredients:

  • Chipotle Adobe, chopped/mixed/liquified
  • Liquid Smoke
  • Garlic/Onion/Serrano, diced and roasted or roasted and chopped
  • Brown Sugar
  • Sriracha/BalsamicVinegar
  • SeaSalt/Pepper/OnionP/GarlicP
  • Tomato Paste
  • Broth
  • Wild Turkey 101, after a few sips 🙂

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Shots:

  • Bring everything to a boil and simmer for hours.
  • Strain or do not strain, depending use.

   

 Italian Dressing ingredients:

  • Olive Oil
  • Red Wine Vinegar
  • Balsamic Vinegar
  • SeaSalt/Pepper/Oregano
  • Garlic cloves, peeled & slight cut into

Two parts oil to one part Vinegar which is ⅔ Red Wine Vinegar and ⅓ Balsamic. Let marinate for days.

  
Ⓥasta Salad ingredients:

  • Rotini, tri-color & slightly overcooked
  • Daiya, ‘Cheddar’ slices-chopped
  • Black Olives, whole & then quartered
  • Italian Dressing
  • Cayenne
  • Cucumber, deseeded & diced finely
  • Radish, diced
  • Celery Seed
  • Sunflower Seed, shelled & unsalted
  • Spinach, basil-like sliced 🙂

Mix & add dressing as late as possible.