April 2018 – VeggHead BeerCyclist

Ⓥ Scrambled Tofu

Posted on April 24, 2018 by jeffreylatty

After being mostly disgusted by my trials with Vegan Egg by Follow Your Heart a couple of years ago, this concept is not intended to taste or look like eggs. Although, the Tofu turned out looking like eggs, the taste was nowhere near an egg taste. That is a VICTORY.

Vegan Egg Review

In a non-stick skillet, Celery, Onion, Smart Bacon, Tofu, Sea Salt, Pepper, Balsamic & White Wine Vinegar, Wasabi Powder, Garlic Powder, (Gourmet) Tomatoes, Spinach, DAIYA, Ⓥ ‘parmesan cheese’ and Dill Weed were cooked-up strategically. A wrap seemed most fitting for this VEGAN victorious monument.

Enjoy a good Beer. Enjoy a small Bike ride. Create your own Masterpiece and consume dangerously like the Plant murderers we are.

CHEERS.

Grilled Ⓥeggie Fajita

Posted on April 22, 2018April 22, 2018 by jeffreylatty

Happy Sunday!

Green, Yellow, Red & Orange Bell Peppers, Onion, Jalapeño, and Portabella Mushroom were all grill able sliced and grilled. In a skillet, super light oil was heated and Garlic was thrown in before all of the grilled Veggies.

Corn on the Cob was boiled and also grilled:) The Veggies were seasoned and tossed with Sea Salt, Pepper, Garlic Powder, Sugar, Cumin, Chipotle Powder and Lemon Juice to be scorched before adding Veggie Broth, Corn Kernels and Cilantro. Corn Tortillas were grilled and stuffed with lightly salted Corn on the Cob on the side.

The power and flavor of Veggies by themselves amazes me. I recommend getting away from meat substitutes once in a while and enjoy VEGGIES.

Cheers.

Potato Soup

Posted on April 21, 2018 by jeffreylatty

It only seems fitting to have a spring soup session with this never-ending winter the midwest is experiencing. This is a Potato Soup without an overload of Potatoes.

Mashed Cauliflower was the basis of this wonderful Soup. In a Skillet, light Oil, Celery, Carrot, Onion and Garlic were pan-fried. Boiled and strained Cauliflower was mixed in and seasoned with Sea Salt, Pepper, Sugar and Cayenne before being slightly scorched on an fiery skillet. Balsamic and White Wine Vinegar put out the fire in my pan. After being stirred around, Almond Milk was added and stirred in, also. After cooling a tad, the concoction was blended slightly chunky. Added back to the pan, Almond Milk controlled the consistency of this goldmine of smells.

Riced Broccoli & Cauliflower, Ⓥ ‘parmesan cheese’ and Dill Weed were added and stirred in while keeping an eye on the desired consistency.

I like what I like. You like what you like. Recipes are guidelines. Let’s not take cooking too seriously. Have fun and create!

NOW, some Veggies were roasted while the Mashed Cauliflower simmered down now, warmly. Potatoes and Carrots were chopped and seasoned with Cracked Pepper, Sea Salt and Garlic. Cubed Tofu was also roasted, but separately. Veggie Broth was simmered in the BIG POT and diced (raw) Celery & Onions were added with the roasted Veggies & Tofu. Fresh Dill and the Mashed Cauliflower was eventually added and cooked down as much as possible.

To infuse all of these flavors together the best way in my head, they were blended to be further cooked down. Served with a side of Lemon Dill Potatoes and Garnished with fresh Dill and a simple cracker, a few pictures were taken before being devoured.

Cheers. Have fun!

Ⓥegan Aldi Hot Dawg (LBⓋ 21)

Posted on April 20, 2018April 20, 2018 by jeffreylatty

Aldi Vegan Hot Dogs were tried and enjoyed for the first time today. A year has passed since my last LBⓋ (Low Budget Ⓥeganism) post. If you dig deep enough, I promise you, they started with LBⓋ#1. Here is a link, Zelda….

LBⓋ#1

These Ⓥegan Dawgs do have more preservatives than I’d care for, but were still consumed and delicious. Here is the equation that will explain how I list and price the ingredients.

Ingredient (servings per container) @ $Container.Price = $PricePER.Serving

At the end, the overall Price Per Serving is tallied and summed to an overall price that seems accurate of how much all of the ingredients cost per serving.

Sauerkraut (21) @ $2.69 = $0.13 per serving
Mustard (112) @ $2.18 = $0.02 per serving
Tomato (2) @ $0.25 = $0.13 per serving
Onion (6) @ $1.59 = $0.27 per serving
Cucumber (8) @ $0.88 = $0.11 per serving
Buns (8) @ $0.85 = $0.11 per serving
Vegan Hot Dog @ (5) $2.99 = $0.60 per serving

This Dawg would tally to $1.37 per serving. And even cheaper if all of the ingredients were purchased at Aldi.

Go ride a bicycle. Drink a good Beer. Watch Baseball. Enjoy a Ⓥegan Dawg!

Stuffed Mushroom Pilaf

Posted on April 17, 2018 by jeffreylatty

Greeky Pita Pi

Posted on April 16, 2018 by jeffreylatty

Happy Snow Day?

In a pan/skillet, Onion, Celery and Garlic were browned in slight oil before seasoned with Sea Salt, pepper, Sugar, Balsamic and Wine Vinegar. Boiled/rinsed Cauliflower and Almond Milk were stirred in and put in the food processor to be finely chopped. The mixture was added back to the pan. Slight Almond Milk was added with Riced Broccoli/Cauliflower, ‘Parmesan Cheese’ and Dill Weed.

Diced Potatoes were tossed in a bowl with Lemon Juice, Garlic, slight Oil, Oregano, Sea Salt, Pepper, Cayenne, Paprika and Tarragon before being roasted in the oven, covered. After being slightly burnt, the lid was removed and Veggie Broth was stirred in to be returned into the oven to finish roasting.

Pitas were smothered with Mashed Cauliflower to be topped with sliced Tomatoes and the roasted Greek Potatoes before being broiled for a few minutes.

Cheers.

Daiya Grilled Portabella Ⓥeggie Sandwich

Posted on April 15, 2018April 15, 2018 by jeffreylatty

Awesomely Ⓥegan, this sandwich is ‘beefy’, ‘meaty’ and just damn delicious. Grilled Portabella strips, grilled Onion and a grilled Bun create a solid foundation for roasted Radish slices, roasted Daiya, raw Cucumber and Tomato slices.

German Beer Mustard Recipe

Homemade German Beer Mustard and Vegenaise were hidden, but essential building blocks to this masterpiece’s construction. Complimenting its texture and flavorful properties even more, is a giant pinch of Alfalfa Sprouts. Seasonings used: Sea Salt, Pepper, Cayenne, Garlic Powder and Dill Weed.

CHEERS

Three Floyds Brewing Company

Posted on April 14, 2018 by jeffreylatty

Here in the psychotic midwest, mother (F*#ker) nature gave us 2 ½ days of spring. Bikes and Beers must be had before Old Man Winter slaps anyone in the face with a 23° F wind chill on a bicycle (like today).

Illinois weather does really suck sometimes, but if you’re up by the suburbs of Chicago, safe trail Cycling is vastly open to where your mind and body can take you.

On Wednesday, April 11, 2018, the trunk bag was minimally packed on the Trek Darth Vader to trek to Three Floyds and back. And by back, I mean to my parents where they’ll bring my bicycle and I the remaining distance.

Trails taken (that made up of 97% of the entire trip):

Kishwaukee – Kiwanis Trail
DeKalb Nature Trail
DeKalb – Sycamore Trail
Great Western Trail
Randall Road Bike Trail
Silver Glen Trail
River Bend Trail
Fox River Trail
Stearns Road Trail
Illinois Prairie Path Elgin Branch
Illinois Prairie Path Aurora Branch
DuPage County Regional Trail
Dupage River Walk
West Branch DuPage River Trail
Southern DuPage Regional Trail
Greene Trail
Veterans Trail
Centennial Trail
Old Plank Road Trail
Thorn Creek Red Paved Trail
Pennsy Greenway
Munster, IN – Pennsy, Thorn Creek, Old Plank Road were taken back
I & M Canal Trail (61 miles)

The 365.53 km (227.13 miles) in three days were Beautiful and exhausting. Here are my Relive links:

Day One

Day Two

Day Three

I have not experienced a bad 3Fs brew. And I don’t think that I ever will. The stay at a new hotel almost next door to 3Fs was modern and wonderful. Please, check out Munster, Indiana and Three Floyds Brewing Company.

Adventure is my exercise.

CHEERS

Veganly Lemon Dill Potatoes

Posted on April 8, 2018 by jeffreylatty

Yellow Potatoes were roasted and slightly cooled before slicing these Potatoes and placing in their final deathbed.

In a saucepan, Veggie Broth, Garlic Powder, Crushed Red Peppers, Sea Salt, Sugar, Pepper, Almond Milk, Lemon Juice, Yellow (standard) Mustard, Corn Starch and Vegan Parmesan ‘Cheese’ was prepared.

The dead sliced Potatoes were placed, skins down, and smothered in the Vegan Lemon Dill Sauce and roasted//broiled to create amazing texture and color.

Cheers.

German Beer Mustard

Posted on April 6, 2018 by jeffreylatty

Through the spring snow, through the freezing rain and through my own sanity, a nice, lengthy visit was made to the parents a few weeks ago. The trip helped me realize all the little things in life that my careers tediousness takes away from. To sum it up simply, I cannot truly receive packages that require a signature, because I’m always at work.

This winter, in the midwest, has been painful, grueling and never-ending. Perhaps, the weather got to my head, but money isn’t everything. Time is money. Passionate hobbies should not decrease to better others dreams. I quit my job this last weekend.

“Intelligence is the ability to adapt to change.”

-Stephen Hawking

While visiting my parents, homemade Mustard was created in two separate batches.

German Beer was used for both.

Yellow & Brown Mustard Seeds, Garlic, Beer, Allspice, Sea Salt, Tarragon, Turmeric, Brown Sugar and Wasabi Powder were carefully combined and set at room temperature before blending, cooking and cooling.