Steamed Kale meets sliced Pickle, Onion and Tomato to top a stack of grilled marinated Eggplant.
The marinate was a mixture of Broth, Pineapple Juice, BBQ Sauce, Molasses, Wasabi Powder, Cilantro, Ginger, Garlic, SeaSalt/Pepper/Sugar, diced Cucumber, Sesame Seed, Sesame Oil, Poblano Pepper and Sesame Seed Oil to marinade TOFU, Pineapple & Onion slices.
Tofutti ‘cheese’ and BBQ Sauce were utilized on an Earth Balanced grilled Bun,
I’ve been dreaming of Euphoria. Mexican-style bliss may possibly bring myself the closest to that state. Infusing ingredients. Confusing palates. Enthusing and bemusing, let’s tip one back and have fun.
This Chilaquiles concept has evolved from its original normality. I baked Flax, Oat Bran & Whole Wheat Lavash Bread pieces taking away the fried corn tortillas to be flavorfully healthier.
Water was heated and seasoned with bay leaves (later removed), SeaSalt/Pepper/Garlic, Cucumber, Cocoa, Tomato Paste, Chipotle Powder, a drop of Vanilla, Meatless Crumbles, Tofu, Onion, Green Pepper, Jalapeño, Cilantro, Chocolate, Lemon & Lime Juice, Corn and Sugar.
Interlaying baked Lavash pieces with the Chipotle Chocolate Cucumber Sauce like a pyramid ready for demolition. Garnishing with Lemon and Lime slices, the dish was destroyed along with the plate and fork and table.
In a mixing bowl, Tofurky ‘chorizo’, Vegenaise, Cilantro, BBQ Sauce, Chipotle Powder, Lemon & Lime Juice and Corn Meal were mixed together, happily, with a coleslaw mix.
The Eggplant slices were sitting in the marinade for quite a few days consisting of a mixture of Broth, Pineapple Juice, BBQ Sauce, Molasses, Wasabi Powder, Cilantro, Ginger, Garlic, SeaSalt/Pepper/Sugar, diced Cucumber, Sesame Seed, Sesame Oil, Poblano Pepper and Sesame Seed Oil. The Eggplant slices were grilled on both sides.
Pitas were utilized as a serving shovel to mouth this plant-based greatness.
A cluster of letters compressed into various words immediately pressed ever so tightly to form images to be read through the universe of the human eye ampersand absorbed into aspirations of your own dreamt culinary adaptations. I press these words into developed photographs of Vegan Mexican-style street corn, Ⓥ Elote.
While enjoying a delicious Craft Beer, Water was seasoned with SeaSalt/LemonPepper/ Oregano and the Corn was slightly cooked in that seasoned water. A skillet was heated with Canola Oil. Garlic was tossed in followed by Corn on the Cob to be tossed around generously. Patrón was added to the corny hot garlicy skillet and continuously tossed.
In a mixing bowl, Tofurky ‘chorizo’, Vegenaise, Cilantro, BBQ Sauce, Chipotle Powder, Lemon & Lime Juice and Corn Meal were mixed together, happily.
Corn Husks were saved and rewrapped the Corn on the Cob and placed back into the cast iron skillet and dressed with the Chipotle concoction to be roasted in the oven. After a few minutes of roasting, Daiya shreds were added and then the Elotes were Ⓥeganly broiled. Ⓥegan Elotes were devoured before even plating. They were damn delicious and held immense attitude.
¡SALUD!
In a past life, I was some sort of Creole of Spanish descent or something. I love Mexican/Spanish-style cooking. I destroyed a kitchen today in vast death of plants. Tonights plant massacre was a brutal genocide. My kitchen will never be the same.
I cooked dried Black Eyed Peas from dry state and timed things correctly to add ingredients to one pot. The order went; Wild Rice, (slightly) precooked Black Eyed Peas – Brown Rice, mini Potatoes – Red Quinoa, Corn, Seitan, Ceican and then I started my Biscuits. I separately BBQd Seitan and Cheican while baking store-bought biscuits.
Chipotle, Lemon, BBQ Sauce, Guacamole was all utilized. Photography as well.
Murderishly marinated slices of Eggplant were grilled. The Death bath included Veggie Broth, Wasabi Powder, Onion & Garlic Powder, Minced Onion, Balsamic Vinegar, Molasses, Sesame Seed Oil, Sesame Seeds, Ginger, SeaSalt/Pepper, BBQ Sauce, Dill Weed and Cucumber in plant genocide fashion.
Store bought Guacamole Salsa was utilized as Pizza Sauce. Lentils were lifelessly cooked. Avocado, Tomato and Onions were sliced up. Alfalfa Sprouts were roasted with Daiya in these miniature Pizza massacres.
Plant death was washed down by Stone Brewing Company products.
Happy Weekend.
Sunflower Seeds, Garlic and Onion were sautéed in light Oil before seasoning and adding Patron Tequila, Veggie Broth, (already prepared:) Salsa Verde, Cilantro, BBQ Sauce and Dill Pickles.
You start drinking the Tequila and the Agave takes over, telling you what would mix well with a Mexican-style brainstormed concept. The Agave tells you to bakely BBQ a chunk of Tempeh. The agave mentions fresh Tomatillo would add correct texture to an already solid base. Flavors and textures coincide like night and day-the way of our world.
CHEERS
My link above dives deeper into the quality of these Veggie Patties:)
Using prepared dough, I seasoned with Onion & Garlic Powder and Crushed Red Pepper before infusing/confusing with slices of Tofurky & Daiya.
This concoction was rolled up and formed into a croissant form, topped with Sesame Seeds and then baked.
BBQ Sauce was lightly added to this ordeal.
Veggie Patties were also involved.
Deliciousness.
CHEERS.
VeggHead BeerCyclist 