Huggiging Cacti and tapping Beeri, the desert has been amazingly mild this spring. Vegan food has been plentiful during this new chapter in my life, desert exploration.
A Corn ‘Chowder’ was created to evolve as the universe explains our own species, to collaborate. Potatoes, Hot Peppers, Onion, Carrot, Tomato were boiled in flavorful Veggie Broth before being smashed. Corn kernels were added. Deliciously served mixed with Vegenaise, Cilantro complimented this plate.
A day later, these leftovers were warmed with additional Veggie Broth and pre-cooked Rice (Wild & Quinoa) and Black Beans. Spinach, Grape Tomatoes were added to be saved in an ice box for another day.
Continue reading Recipe Evolution
A new Veggie patty was experienced and enjoyed the other day, differently.
The All-American Ⓥ patty was pan-fried in light oil to be set aside. Good Bread was fried appropriately with Earth Balance “butter” before being crafted with Daiya, Ketchup, Mustard, Grilled Onions and Pickles. Lathered with more Earth Balance, the patty was added and pan-fried, lastly.
Lettuce, Sunflower Seeds, Tomato, Northern Beans, Cucumber and grilled Jalapeno were topped with a Plant-Based protein-heavy Daiya Melt Sandwich, cubed.
A different take on an American ‘burger’ to be eaten with a forking fork without animal harm or discomfort.
Ⓥegan (ready-to-cook) Taquitos do exist! They were delicious, yet expensive. These Ⓥegan Taquitos needed something to compliment their amazingness.
Ⓥegan Queso was prepared by simmering GarlicPowder/SeaSalt/Pepper/ChipotlePowder, Yellow/Green/Orange/Red Bell Peppers and Beyond Meat Crumbles in Veggie broth. After the mixture cooked down, Ⓥ Cream was added with a few slices of Daiya. Consistency was achieved and then transferred to be enjoyed with the Ⓥ Taquitos!
Happy Monday and Blackjack from the desert valley in Arizona.
Twenty-one days have passed in my Arizona-resident-acclimation.
Things are progressing well.
O’Brien Potatoes were roasted and broiled before being tossed in Earth Balance ‘butter’ and Daiya.
In a separate pot, Pickle Juice, Pepper and Garlic Powder were brought to a simmer. Northern Beans, (Instant) Brown/Quinoa/Wild Rice mixture, Beyond Meat Crumbles were added and heated until the Pickle Juiced infused and evaporated.
After the Daiya melted, the two seperate concoctions were combined with chopped Dill Pickles. Tortillas were warmed. Tortillas were stuffed and folded.