Happy Halloween, folks. Fall is densely in the air here in the midwest United States of America. I will not be dressing up nor celebrating Halloween. Instead, I will be watching game six of the World Series. Maple Balsamic Sriracha Linguine was prepared for breakfast and ultimately hit the spot:)
Tofu was grilled without seasoning and set aside while the rest progressed. In a skillet, Onion, Potato & Garlic was sautéed before adding Lightlife Smart ‘Bacon’, Balsamic Vinegar & Sriracha.
Fresh Dill, Cucumber and Tomatoes were added and kept on a low heat while the Linguine and Spinach finished.
Al dente is always the best way to prepare noodles. I rarely rinse and I finish cooking the Noodles in sauce. In this situation, Earth Balance ‘butter’, Garlic Powder, Parsley & Ⓥ ‘parmesan cheese’ created the Sauce.
Grilled Tofu truly complimented these ingredients with its texture and grilled flavor.
Marinating for over a day, Tofu infused with greatness.
The marinade is garlicy, lemony, stunningly dilling and plant based powerful.
Garlic was sauteed with Celery, Onion, light Oil, raw Cashew, Balsamic Vinegar, Chardonnay (I am currently trying to finish the bottle:), Cashew ‘milk’, Garlic Powder, Ginger, Earth Balance ‘butter’, Sugar, Fresh Dill, Cayenne Powder, Parmesan ‘cheese’ & Sea Salt // Pepper.
Obviously (I’d hope), I added things accordingly and not at the same time. This is not a teaching blog, yet, (hopefully) a inspiring creative blog that keeps you thirsty. A blender made this plant genocide much, much less bloody.
The deliciously marinated Tofu was grilled. Fresh Asparagus were roasted. Rice was prepared with Tomatoes, Earth Balance ‘butter’, Parmesan ‘cheese’, Sea Salt // Pepper // Garlic Powder. Plated with an artful mindset and garnished with Dill and Lemon.
Tofu versatility is overwhelmingly awesome. Enjoy a good Beer and take a good Photo.
Go on an adventure:)
The Chicago Cubs are in the playoffs again this year. Today, Vegan Risotto was prepared and titled Anthony Rizzoto after the Cubs first baseman, Anthony Rizzo.
Light Oil was utilized in a copper pan to sauté Onion, Garlic and Arborio Rice.
Seasoned with Parsley, Chives, Sea Salt, Pepper and Cayenne, Chardonnay was added and cooked down.
Veggie Broth, Yellow & Zucchini Squash and garden Cherry Tomatoes were tossed in.
After reducing most liquid, a small stick of Earth Balance ‘butter’ was added with Ⓥ ‘parmesan cheese’.
I did not ride a bike today, but rest is essential. Happy Sunday!