This story starts out going for a bicycle ride to the most Vegan friendly grocery store, which happens to be the furthest, to grab ingredients and good Beer being craved.
Dissecting road and trail angles, bends and hills with wind in the face and blood rushed variables, through town and through the brain, the mind opens and ponders craved ingredients into a recipe concept.
After purchases are made, the mind Rides developing certain techniques of how these ingredients can come together.
A stop is made in a beautiful park. A Beer is enjoyed. A few pictures are captured. The miniature journey continues and evolves into a day of Bike Riding, Creating and (somewhat responsible:) Consumption.
Workdays interrupt these days from happening consecutively, but not by much.
There are many benefits in riding a bicycle to work, for fun, errands or any reason. An ingredient, gardein (™) Scallopini, has me dabbling glimpses of old cooking memories. Also, inspiring to recreate, yet enhance, to better fulfill my personal Vegan palate.
The connections the brain makes can seem infinite. Sometimes the brain can produce an adrenaline rush consequentially connecting and simultaneously creating an adaptation so amazing, sparks fly mentally like a minor Big Bang. Riding bicycles helps:)
Sautéed in Earth Balance (™) ‘Butter’ were Onion, Celery, Carrots, Bell Peppers and Garlic. Seasoned with Sea Salt, Cracked Pepper and Crushed Red Pepper, this copper skillet literally transformed into a senses enhancing apparatus. Balsamic Vinegar, Red Wine and Veggie Broth flooded the veggies with Cherry Tomatoes, Kalamata Olives, grilled Ⓥ Scallopini, Cayenne, (ready) Garbanzo Beans, Mushrooms and Brown Sugar.
After allowing to cook down, Go Veggie (™) ‘Parmesan Cheese’ and Instant Mashed Potatoes were mixed in to thicken. The pieces of Scallopini were pulled up and covered with Veggies and Sauce before piling Daiya on top. The skillet was thrown into the oven for a few minutes before being broiled to slightly char the Daiya. Scallions garnished this skillet.
The Ⓥ Cacciatore was served with Pasta. Organic Whole Wheat spaghetti was utilized and tossed with Sea Salt, Pepper, chopped Tomatoes and freshly boiled Wild Rice. Parsley to garnish the combination of all of these wonderful ingredients.
November 19, 2015, a Low Budget Veganism (little) blog series of ten spontaneous cheap Vegan meals began. This evening, almost three years later, number 25 of 10 is being posted.
Tonight, the rules are slightly changing on acquiring the serving sizes that will sum to an overall price per serving.
My last post was Ⓥ Piccata using gardein (™) Scallopini for the very first time. The Scallopini was prepared as the package suggested. Having never prepared their Scallopini before, evolution from the suggested preparations were a given from there-on-out.
According to gardein (™), one piece (2.5 oz.) is one serving. Four pieces at $3.49 are still very accurate as well as economical.
The Ⓥ Scallopini was prepared differently to better fulfill my Taquitos. And because of this, the serving size for this idea is eight instead of four.
Ingredient (servings per package) @ $price per package = price per serving
- Chiecan//Scallopini (8) @ $3.49 = $0.44 per serving
- Daiya (11) @ $5.49 = $0.50 per serving
- Scallions (6) @ $0.99 = $0.17 per serving
- Corn Tortillas (36) @ $1.39 = $0.04 per serving
- Pico de Gallo (6) @ $3.89 = $0.65 per serving
Summing up to $1.80 per serving. Economical, Easy and Delicious!
Gardein (™) Scallopini was utilized as the “chicken” in this concept. Many of years ago, I made the real Chicken Piccata for hungry carnivores in the restaurant realm. Recipes are guidelines. Normal is boring. No animals were harmed in this Ⓥegan Piccata.
A Garlic Sauce was simmered from mixing Almond ‘Milk’, Earth Balance (™) ‘Butter’, Go Veggie (™) ‘Parmesan Cheese’, Pepper, Cayenne, Garlic Powder and Parsley. Linguine and Scallions were added to the Garlic Sauce and tossed.
The ‘Chicken’ Scallopini was prepared as the the package stated and set aside while the Piccata was created.
Earth Balance (™) ‘Butter’ and sliced onions were sautéed before adding Ⓥ So Delicious (™) ‘Cream’, Chardonnay Wine, Cayenne, Cherry Tomatoes, Capers, Parsley, Sea Salt, Pepper, Mushrooms, Go Veggie (™) ‘Parmesan Cheese’, the Scallopini and eventually Lemon Juice.
Garnished with Parsley and sliced Spinach, this plate was created with ever flavorful Linguine, meatless ‘Chicken’, and amazingly plant based creamy Piccata Sauce.
Multiple (good) Beers were (responsibly) enjoyed and (good) Tunes were (irresponsibly) heard.
Whatever Mexican-style cooking that I have, is unbeatable. However I feel, the ingredients change – adapting cravings, influencing realism. The sense of a certain level of hunger can immensely inspire a spontaneous spark of flavor, economically smartness, picture-perfect food.
There is no time for the numbers and prices. Aldi Black Bean patties, Corn and Hash brown patties were baked to immediately become panfried to create amazing texture and color. Seasonings (Cilantro, Sea Salt, Pepper, Lime Juice, Garlic Powder, Turmeric, Cayenne), Scallions and Kidney Beans were tossed together.
Corn tortillas were flame torched and stuffed with the mixture and fresh Avocado, Tomato, Iceberg Lettuce, Olive and Cilantro.