Tofurky Cold Cut (LBⓋ 20)

Low Budget Vegan 20 is a simple sandwich. Since childhood, sandwiches have been absolutely comforting to me. I discovered the joy of Mayo and Mustard together around that same time. Obviously, my tastebuds have exponentially evolved from many years ago.

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  • Whole Wheat Bread (10) = $2.25 @ $0.23 per serving
  • Guacamole (15) = $2.99 @ $0.20 per serving
  • Hummus (9) = $1.99 @ $0.22 per serving
  • Horseradish (45) = $1.97 = $0.04 per serving
  • Tomato = $0.14 per serving
  • Onion = $0.09 per serving
  • (OPTIONAL) Peppered Tofurky (3) = $4.99 @ $1.66 per serving

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Overall, $2.40 per serving is not very low budget because of the Tofurky, but 74 cents per serving without the Tofurky. Tofurky is deliciously amazing in many palatably various ways. Purchase it, or do not purchase Tofurky. My Garmin Forerunner 235 uploaded my ride, finally. I’m drinking a Tart Cherry Beer and I’m excited to go to work in the morning. CHEERS

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Ⓥausage Piazztawich

Leave the animals alone. Set them free. For this concept we need to cage, slaughter genocide-style and consume our plants viciously. “Oh, you really like/love those flowers? Well, I’m going to slit their throats and swallow their tissues.”

I am a jerk, but I hate plants. That is why I consume them. People whom truly love animals, do not consume them. They go above society and stubbornness to take the correct path.

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Piazztawich, after a good Beer, translates from: Pizza Pasta Sandwich. I do not think much before blogging in eyes. I am lazy and used already prepared (pre-prepared?) Waffles, Pretzel Bun, Vegenaise.

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Back Burner Marinara is made with Various canned Tomato products, Onion, Celery, Carrot, Herbs, Sugar, SeaSalt, Pepper, Garlic… And cooked down over time.

Make Super Ⓥausage. Grind raw Cashews into a chunky powder and mix with Lightlife ‘beef’ & ‘sausage’, Tempeh, Fennel Seed, Ghost Pepper marinated Smart Dawg, frozen hash brown patty cooked, chilled and then leftoveringly diced, Liquid Smoke, Veggie Broth and GarlicPowder/SeaSalt/Pepper/Sugar.

Mix Ⓥ-Thou Island consisting of Vegenaise, Cucumber, Red Pepper, Scallions and GarlicPowder/Pepper/Cayenne. Slightly broil Waffle Pi with Ⓥ-Thou Island.

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Use imagination and construct.

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•Ⓥ• Stuffed Rigatoni Pizza Pi •Ⓥ•

Back Burner Marinara is made with Various canned Tomato products, Onion, Celery, Carrot, Herbs, Sugar, SeaSalt, Pepper, Garlic… And cooked down over time.

 

Make Super Ⓥausage. Grind raw Cashews into a chunky powder and mix with Lightlife ‘beef’ & ‘sausage’, Tempeh, Fennel Seed, Ghost Pepper marinated Smart Dawg, frozen hash brown patty cooked, chilled and then leftoveringly diced, Liquid Smoke, Veggie Broth and GarlicPowder/SeaSalt/Pepper/Sugar.

 

A bit of Back Burner Marinara was thickened in a separate pot with a little Instant Mashed Potatoes.

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Cook Rigatoni, slightly overcooked, and rinse/cool. Cut Rigatoni in half (or leave intact) and stuff with Super Ⓥausage.

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Clobber your (Ⓥ) Pizza Dough or Crust with thickened Back Burner Marinara. Weight that Pizza Sauce down with generous amounts of Capers. Excellent Sauce tends to want to float up to where its level of greatness actually is:)

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Daiya needs to be a word already so my Mac doesn’t continue to try to correct the spelling. Daiya slices to contribute weight upon the Sauce. Stuffed Rigatoni is the next density to trap the ingredients together. Unfortunately, plant murder is my lifestyle. And after enough heat, the Sauce will not try and escape anymore.

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Splash with more Back Burner Marinara after baking. Enjoy a Good Beer and have a great day!

Ⓥausage Stuffed Rigatoni Waffle Pi

Make Super Ⓥausage. Grind raw Cashews into a chunky powder and mix with Lightlife ‘beef’ & ‘sausage’, Tempeh, Fennel Seed, Ghost Pepper marinated Smart Dawg, frozen hash brown patty cooked, chilled and then leftoveringly diced, Liquid Smoke, Veggie Broth and GarlicPowder/SeaSalt/Pepper/Sugar.

Back Burner Marinara is made with Various canned Tomato products, Onion, Celery, Carrot, Herbs, Sugar, SeaSalt, Pepper, Garlic… And cooked down over time.

 

Cook Rigatoni, slightly overcooked, and rinse/cool. Cut Rigatoni in half (or leave intact) and stuff with Super Ⓥausage. Bake Ⓥegan Waffles and top with sliced Daiya and melt.

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Place Super Ⓥausage stuffed Rotini’s on Waffle and slightly broil. Add Back Burner Marinara and a garnish. Alfalfa Sprouts were used with this one.

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Super Ⓥausage Waffle Pi

Make Super Ⓥausage. Grind raw Cashews into a chunky powder and mix with Lightlife ‘beef’ & ‘sausage’, Tempeh, Fennel Seed, Ghost Pepper marinated Smart Dawg, frozen hash brown patty cooked, chilled and then leftoveringly diced, Liquid Smoke, Veggie Broth and GarlicPowder/SeaSalt/Pepper/Sugar.

Ball some Plant-Based ingredients into balls and bake with Vegan (Gluten-free) Waffle. Mix Ⓥ-Thou Island consisting of Vegenaise, Cucumber, Red Pepper, Scallions and GarlicPowder/Pepper/Cayenne. Slightly broil Waffle Pi with Ⓥ-Thou Island. Add Sauerkraut and slightly broil some more. Add Super Ⓥ Balls and a Cucumber slice.

Seitanish Ⓥeef & kraut Pi

Happy Sunday, y’all. Yet another spin Ⓥegan spin on “corned beef and cabbage” was on the agenda today. In commemoration of a recent Pi Day, let’s take this Irish cow murder staple and adapt into a plant-based pizza pie. But, first, how’s about a heavily headwind induced mixed surface bike hike with a couple of refreshing Beers.

I am a Potato addict.

A literal Spud Web ever expanding and ever spudful is my life. This adaptation was made oil-free with Veggie Broth, Garlic, Plum, Thyme, Sugar, Sea Salt, Pepper, purple and white baby Potatoes, Jameson Irish Whiskey, Seitan and faux chicken – Cheican? The plant-based protein does start to basically shred after a little while. Ⓥ-Thou Island is simply Vegenaise, Cucumber, Red Pepper, Scallions, Garlic Powder, Pepper and Cayenne mixed together all wonderful like. The pizza pie was Whole Wheat crust, Ⓥ-Thou Island, baby Potatoes, Seitan & Cheican. The Pi was baked, slightly, before adding Daiya and slightly baking more. Sauerkraut garnished this comforting Ⓥegan delight.

Jamo Tofurked Corno Cabbo

Happy St. Patrick’s Day

To some, it means eating corned beef and drinking green bud light. Which might be fun, but that does not fit my lifestyle whatsoever. I am an extremely stubborn person and I do what I want and what feels good to me. I will never eat meat, of any kind, ever again in my life. Now, minor dairy and egg exceptions will be made by me when it feels right to me. Label me as a bad person, but I will never purchase cheese, dairy or eggs. I will not stress about small amounts of these ingredients already in something.

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The stress and letdown is not worth it in my mind. My boss made blueberry muffins for me and I do not care what was in them, I ate two. That shows respect and also ease of mind. And they were delicious. Yeah, she could’ve put just blueberries in a cupcake wrap and given me that… Anyways, 97-98% Vegan is great, in my book.

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Let’s try something different….

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Jamo Tofurked Corno Cabbo

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Open a beverage and also open your mind. Heat a saucepan and add slight Avocado Oil. Brown Minced Garlic and continue adding Plum, Serrano Pepper, Carrot and Celery – diced. Generously add Jameson Irish Whiskey. It is absolutely essential, whenever cooking with alcohol, to sip on it a tad.

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Add Veggie Broth with Thyme, Capers, purple Potatoes and Onion. Let the cook down process happen. Add Cabbage. And I added Tofurky lately last. Seasonings used were Sea Salt & Pepper. Served on a toasted Pretzel Bun with Corn and a purple Potato.

SⓋanish Waffle Pi

Food, at times, needs to be cooked/prepared with oil. And yet a lot of food needing that ingredient are absolutely delicious. Nothing, to me, compares on cutting that oil down to a minimum or out completely while still having delicious (AND HEALTHIER) food. Is oil really needed. I say NO. I say HELL NO.

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SⓋanish Rice was prepared a couple of days before this specific Rice adaptation. Here is the Link, Zelda:

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SⓋanish Rice

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Marinating Tofu is a lot of fun. I used Veggie Broth, Lemongrass, Garlic, Cucumber, Radish,  Vegan Chorizo (Tofurky), Capers and SeaSalt/Pepper. Don’t forget the TOFU.

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Chipotle Chocolate Sauce was created with blended Chipotle Peppers in Adobo, Vanilla, Cocoa, Chocolate syrup, ChipotlePowder/OnionPowder/GarlicPowder/Sugar/SeaSalt, Liquid Smoke and Veggie Broth.

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Vegan Waffles were baked and then Daiya was melted on top. SⓋanish Rice was added with marinated Tofu, Cucumber and Radish. Chipotle Chocolate sauce saved us all. These Waffle Pi’s were topped with a Serrano Pepper slice.

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Happy Sunday!

SⓋanish Rice

Originally, a simple Spanish Rice concept was created ultimately delicious, but consisting of too much oil. In the last few years, I’ve depleted my oil intake drastically.

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Unfortunately, I used the last of my Back Burner Marinara on the oiled version, but it was extremely edible. We won’t get into it any further.

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I softly cooked Jasmine and Brown Rice with Carrots, Onion and Potato before roasting/broiling Lightlife ‘beef’ pinches, Garlic and Rice on parchment paper. In a pot, Veggie Broth was brought to a strong simmer with GarlicPowder/OnionPowder/Pepper/ CrushedRedPepper/SeaSalt, a Corn Blend (Corn, Beans, Onion, Peppers) and Salsa Verde. Very delicious and better edible, if you ask me. Not to mention the health perks compared to a Rice with Oil. Pictures were taken, Beers were drunk and a bicycle ride was had. How can you make your food healthier? How can you make yourself healthier? Will you be happier if you’re healthier?

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Happy  Healthy Hump Day

Avocado Cucumber Rigate

Spontaneity can make for awesome food and can also make for great rides. Partaking in both in the same day is my continuous goal, day-in and day-out. VeggHead BeerCyclist is all for hydration, but recommends good Beer and cold water to help overcome any muddy paths, colder temperatures or longer rides. And then there’s food. I bought a jar of pesto the other day. Going to prepare Pasta last night, I noticed some ingredients in the pesto that I did not wish to consume. A Mexican-American Pasta masterpiece was discovered instead.

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In light Olive Oil, chopped Garlic and Shallots were browned in a pan. Chopped Jalapeños were added with Lime Juice, Lemongrass and Tofurky ‘chorizo’.

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Later, Almond Milk was added with (cooked) Beans, Sea Salt and Pepper. Penne Rigate was cooked al dente and strained without rinsing to be added to my sauce. The Noodles finished cooking and absorbed outstanding flavor in the sauce before adding chopped Cucumber, Cilantro, Guacamole and Tofutti’s Better Than Cream Cheese. Basil was my garnishment.

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This Pasta truly hit the spot. Now to further contemplate my Gran Fondo today. Have a great day!

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