Make a sandwich within a sandwich. Try something new. Configure something old. Be Happy. Eat Happy.
Sandwich Crazy
Grilled Pancakes
Unfortunately, these were not Vegan. Vegan Grilled Banana Pancakes are coming soon.
Roasted Caulifloweredo
Roasted Cauliflower, Garlic and Carrots were blended ever so smooth with Almond milk. The Caulifloweredo was slightly enhanced with Onion Powder, Garlic Powder, Sea Salt and Pepper. Bringing to a boil, Whole Wheat Rotini Noodles were added, then simmered to cook flavor into every single noodle.
Roasted Green Beans were sautéed in Garlic Sauce (Earth Balance ‘butter’, Garlic, Sea Salt) and then mixed with Cayenne and ‘Parmesan cheese’.
Baked with Daiya, this dish was sexy.
Maple Balsamic Sriracha Potato Medallions
These Potato Medallions were prepared to seriously be the dish with a side of a sandwich. These Potatoes were sliced, boiled, roasted and panfried before adding a single ingredient. The ingredients added were: slight Oil, Sea Salt, Pepper, Garlic Powder, Onion Powder, Dill Weed, Sesame Seeds, Riced Cauliflower, Balsamic Vinegar, Sriracha and Maple Syrup. Garnished with Pea Tendril, the sandwich complimented the Potatoes with ingredients such as: Meatless Brat, Dough, Pea Tendrils, Daiya and Smart ‘bacon’.
Pickle Infused Beer ‘Brat’
Tofurky prepares amazing meat substitutes that are Vegan. Simply after grilling the ‘brats’ on a cast iron skillet, I add a pickle and then pickle juice to drown the grilled Vegan ‘brats’. Mustard and Sauerkraut enhanced the deliciousness in a bun.
Mexican-Italian-Frankly
In the past few months, I have fallen in love with Ⓥegan ‘brats’. Tofurky and Field Roast are just damn amazing!
In this concept, I utilized Field Roast Mexican Chipotle ‘brats’. Mindful of how awesome Chipotle is with its smoky pleasant heat, I wanted to give something already great, a flair. Choosing to infuse the Mexican-style ‘brat’ with Italian-style finesse, was just damn badass.
O’Brien style Potatoes were roasted on parchment paper. Minestrone soup (from a can) was heated. The ‘brats’ were grilled. The soup was strained while saving the soup juices. The Potatoes, with slight Oil, were sautéed to achieve good color//char.
The Soup ‘stuff’ was flooded with a few amazing ingredients. Earth Balance ‘butter’, Garlic Powder, Sea Salt, Pepper, Cayenne, Dill and Ⓥegan Parmesan ‘cheese’. The Potatoes were mixed with the remaining Soup juices.
Happy November.
Happy Wednesday
Yesterday was a fun-filled awesome day. With some lows and some extreme highs. I awoke at 4:00am thinking that I was late for my 6:30am shift. At 5:45am and around 25 degrees F, I commuted via bicycle to work. Dressing in various layers, the commute was absolutely comfortable.
#WORKHARDPLAYHARDER
The sun was present throughout the day. Being a sunshine addict, I suited up after my shift (without all of the layers) for a beautiful November day and rode on to enjoy a few hours of remaining daylight. After picking up a 4-pack of beer, I ventured to a wildlife refugee before heading to a brewhouse for a few more amazing beers.
Fall into Winter months are progressively dying, cold and dreary. Utilization of warmer//brighter days is a must, in my book. Overcoming the cold and the death is essential to becoming stronger and prepared for any further difficult situations.
It is game time. Here in the midwest, the next five months will not be pleasant. Optimism and drive will get me through.
Cheers to an early Spring.
VeggHead BeerCyclist 