October 2019 – VeggHead BeerCyclist

Daiya Pizza Taquito

Posted on October 19, 2019 by jeffreylatty

Happy Friday!

Normally, I only have room for one vice. This past Tuesday and Wednesday, I made room for one more. Las Vegas was experienced for the first time during an intentional overnight layover.

When in Vegas, one has to gamble. I’m happy to say that I came out with $250 and a great experience.

Avocado was sliced thinly and placed on top of Pico de Galo on top of a frozen Daiya Cheese Pizza and then baked heavily.

Veggie Refried Black Beans, Soyrizzo, Tomato Sauce, Corn, Garlic Powder, Spice and Sea Salt were simmered.

Yellow Potatoes were chopped and tossed in Sunflower Oil before being roasted at high heat.

Flour Tortillas were lathered with the Refried Bean concoction and a few small slices of Daiya before being slightly warmed.

The Daiya Pizza was cut into one square and sliced into Taquito fillers. The Daiya Pizza strips and Cilantro were rolled up into a Taquito and then baked.

Potatoes were seasoned with Chipotle, Garlic Powder and Sea Salt to be mixed with Radish and Guacamole.

I don’t condone gambling, but when in Vegas, enjoy a few Beers and play a few hands of Blackjack. And perfection in one person does not exist no matter where you are:)

CHEERS.

Taco Tuesday

Posted on October 9, 2019 by jeffreylatty

Taco Tuesday very well could be everyday of the week. But, today is actually Tuesday. So, hooray!! In ten hours, I will fly to the Midwest from the Southwest United States and just incase the plane goes down, a maybe last meal has to be enjoyed and shared. A bike ride and photos complimented my Vegan tacos.

Refried Beans were made from scratch with Pinto Beans, Carrots, Veggie Broth, Onion, Garlic, Paprika, Cayenne and Sea Salt.

Rice was cooked and Earth Balance ‘butter’ was added.

Meatless Crumbles, (frozen) Potatoes O’Brien, Garlic, Corn from the cob, Spinach and Daiya made up my Protein Stir-Fry.

Happy Tuesday and CHEERS.

Beer Daiya Meatlessball Pretzelwich

Posted on October 4, 2019 by jeffreylatty

In light Sunflower Oil, Garlic and Onion were sautéed before adding Stone Arrogant Bastard Ale. One sip was had before the remaining 15 ish ounces went into the pot. Stone Chipotle Mustard, Sea Salt and Garlic Powder were mixed in and cooked down.

Ⓥegan ‘cream’ was added into a boiling Beer stew. ‘cheddar’ Daiya was stirred in at a continuous high heat. Nutri Yeast and chopped Jalapeño complimented with frozen Ⓥegan Meatballs helped deliciousness to come one step closer.

Scallions were dropped in at the very end and Instant Mashed Potatoes to control consistency. Pretzel Hoagies were warmed and filled before being slightly toasted.

CHEERS.

Month: October 2019