With ease, a simple and quick Salad was developed. After the Chickpeas are cooked of course, a matter of putting things together was only needed.
Olive Oil, Balsamic Vinegar, Garlic, Sea Salt, Peppe & Chipotle Powder mixed/stirred/shooken was created.
Tri-color Rotini was cooked and mixed with the Chickpeas, Green Pepper, Onion, Radish, White Onion and VEGAN Parmesan. Just a quick reason to post a few pictures:)
CHEERS.
It’s amazing how vast a pot of Lentili (Lentili Chili) will last:)
In previous posts, details of my Lentili are more vivid. Rice was cooked, Earth Balance ‘butter’ was added & mixed nicely before the Lentili was added to be infused with the art of stirring.
Carrots were tossed with Crushed Red Pepper Flakes, Balsamic Vinegar, Olive Oil, Sea Salt and Pepper prior to a generous charring. The charred Carrots were diced to garnish the Rice Lentili Bake with Cilantro.
The Rice confused Lentili included Soy Sauce and a Daiya topping previous of a light/medium baking.
CHEERS.
¡Happy Holidays!
Trying to think outside of the bun, yet, stay inside of the bun, a sandless wich was constructed.
Corn Tortillas, a Pretzel Bun, Daiya, Cilantro, Black Beans and Jalapeño brought this deliciously textured (animal-free) beast to life.
To make this piece of art look and taste even better, Romain Lettuce, Tomato and Onion were placed between the Bun//Tortilla greatness. Served with steakless Fries and thrown into a basket, minimal dishes only had to be done. Stay safe!
Hummus as the condiment:)
CHEERS.
Amazing flavorful Veggies were added to water – creating its own Veggie Broth before Lentils were added to be simmered for hours.
A Vegan Hot Dawg was lightly grilled, tossed on a bun, topped with strained Lentili, Avocado and Daiya.
Garnished with delicious Cilantro, this comfort food couldn’t be more comfortable.
CHEERS.
Time exponentially speeds up and my patience exponentially dwindles. Chili is the best cold weather comfort food. Canned beans are for amateurs or a quick fix for those desperate addicts:)
My brain has somewhat evolved into the laziest (at the moment) chili concept – being stuck in a paradox between laziness and quality.
Chili with Lentils = L E N T I L I
Also, with the disapproval of canned beans, seasonings (in my mindfulness) are discouraged.
Natural flavors of hot Peppers and Veggies are my key to something great.
Lentili combined with Almond Milk, Daiya and Mac noodles were the filling to some Green Peppers.
CHEERS.
Simple and fairly quick, these Potatoes do not mess around. Heartier than your normal steak Fries, these are steakless Fries and Ⓥeganful Fries.
Quality Russet Potatoes were quartered into large wedges. Large enough wedges to basically be an entree dish.
The wedges were tossed in light Olive Oil, Sea Salt and Pepper, thrown on parchment paper (peels down) and roasted for around 20 minutes at 405.
The wedges were tonged back into the mixing bowl and lightly seasoned with Garlic Powder, a pouch of Daiya ‘cheese’ and a pouch of Daiya ‘bacon’ from the ghost of Ⓥegan past. The hot Potatoes were not as easy to toss as dreamt. Almond milk was added to ease that process to my liking.
These amazingly dressed Potatoes were roasted at 455 for additional 20 ish minutes. A craft Beer and a Hard Seltzer was had:)
Garnished with Scallions. Inspired by the amazing Sonoran Desert, I drew my niece a Bday card:)
CHEERS.
Tequila was combined with Vegan//Vegetarian Refried Beans, Water, Cilantro, Kidney Beans, Sugar and Corn. This was my Lasagna Sauce.
Jalapeños and Black Olives were sliced, deliciously. In a square pan, Sauce was plopped after Oven-Ready Lasagna Noodles; Sauce, Olives, Jalapeños and Daiya followed with layers.
Lemon slices lined the dish. Covered and baked. Cilantro to garnish.
CHEERS.
Happy December! 2020 is almost in the history blogs…
A Vegan Piccata was prepared yesterday. An Illinois (only) Craft Beer advent calendar begun yesterday, as well:)
Cauliflower was utilized to help this different Piccata concept come together. Cut into ‘steaks’, and coated with light Avocado Oil, these hearty slabs were roasted generously.
In a saucepan, the sauce was started with Garlic, Veggie Broth, Sea Salt, Pepper, Cayenne, Earth Balance ‘butter’, Tomatoes, Capers and Spinach – added accordingly:)
Rice with added Earth Balance ‘butter’ was also prepared. Brought together as if the plate was posing for a picture, this dish was fun (with a goofy IPA from Woodstock, IL) and extremely delicious!
CHEERS.
VeggHead BeerCyclist 