Easily Vegan, this Gravy was constructed with Cocount Cream, ‘meat’ Crumbles, Garlic Powder, Cracked Pepper, Sea Salt & Daiya shreds. Canned Vegan Biscuits were utilized.
CHEERS.
EZⓋ Biscuits & Gravy
Daiya Hasselback
Happy Sunday, y’all.
A Russet Potato was sliced Hasselback-style and roasted. The roasted Potato was stuffed with chopped Daiya slices to be further roasted. A Daiya Sauce was constructed on top of the oven in a saucepan.
Coconut Milk (dairy-free) Creamer was simmered and seasoned with Garlic Powder, Crushed Red Pepper Flakes, Sea Salt and Pepper. After heating, chopped Broccoli Florets and five slices of Daiya were stirred into the Vegan Cream. The heat was increased, allowing the dairy-free greatness to expand while stirring frequently.
The Sauce stood for a few minutes before engulfing the plated daiya infused Hasselback-style Potato. Vegan Bacon was a tasty garnish for this amazing Potato.
CHEERS
MexMac N Daiya
Daiya™ Mac N Cheese was experienced. And, of course, it couldn’t be just Mac N Cheese. The Diaya™ product was infused with Mexican-style ingredients. Away from the Mac N Cheese, Mexballs were created.
The Mexballs were a combination of Almond Milk, Lightlife™ ‘sausage’ & ‘beef’, (cooked) Quinoa, Scallions, Corn, Cilantro, (Italian-style) Breadcrumbs, Garlic, Sea Salt, Pepper, Garlic Powder and Cayenne. A few more Breadcrumbs were added after mixing to obtain the correct consistency. After balls were molded, baking carefully took place.
Bean Sauce was mixed and warmed. The Sauce consisted of Almond Milk, (Vegetarian) Refried Beans, Ⓥ Chorizo, Pico de Gallo, Corn and Seasonings.
The Mac N Cheese was prepared just as the package suggested, however, after draining the Whole Wheat Pasta, Bean Sauce, Noodles, Wild Rice, Green Peppers, Jalapeños, Cilantro and Daiya™ Cheese Sauce were tossed together.
Guacamole was plated like a bed of garnishing greens before a Mexball and a sliced Burrito were added to the assortment.
CHEERS
Avocado Fiesta
- Avocado
- Onion
- Tomato
- Garlic
- Corn, roasted
- Coriander, roasted
- Pine Nuts, roasted
- Radish
- Black Olive
- Cilantro
- Lime Juice
- Sea Salt/Pepper
- Smoked Poblano Powder
Pan-roasted Pine Nuts and Coriander were crushed with Cracked Pepper before all other ingredients were mixed in. Huevosless Rancheros were imitated with Daiya.
Tostada Calzoni
A Bean Sauce was monumentally constructed infusing Chipotle Peppers with Refried Beans, Almond Milk, Tofurky™ Chorizo, Roasted Corn and Pico de Gallo with careful effort before evolving ever so slightly into a separate Bean Dip. Sliced Cheican (Gardein™ Scappolini), Black Beans, Onion, Avocado and Scallions were added for the Dip.
Pizza Dough was slapped with Bean Sauce on half before being topped generously with Daiya, Spinach, Onion, Tomato, Avocado, Olive and Cheican Strips. The unused dough was folded onto sealing these Taco ingredients ever so tight. Baked to a slight color the Calzoni was topped and baked with more Daiya on top. The Calzoni was sliced and served with the Bean Dip.
CHEERS
LBⓋ26 – Avocado Potato Taco
Escaping from a sometimes meat & dairy substitute overload, these Tacos exclude any of that. Chunky Guacamole and lightly roasted Potatoes are ever gratifying and truly meaty enough for any Taco lover.
- Corn Tortilla (36) @ $1.99 = $0.05 per serving
- Guacamole (15) @ $2.75 = $0.18 per serving
- Corn (5) @ $1.79 = $0.036 per serving
- Potato (15) @ $2.55 = $0.17 per serving
- Lettuce (24) @ $0.98 = $0.04 per serving
- Tomato (8) @ $1.89 = $0.24 per serving
- Seasonings (Garlic, Cayenne, SeaSalt, Pepper & light oil) = $0.08 per serving
The chopped Potatoes, Corn and seasonings were tossed and roasted before being tossed with Iceberg Lettuce and chunky Guacamole. The Corn Tortillas were warmed by flame, stuffed with the animal-free Potatoes and topped with chopped Tomatoes.
I don’t know if a Taco could be any easier to prepare. And at $1.12 per serving, I don’t know how much more economical a hearty & healthy Taco could be.
CHEERS
Cheican Daiya Quesadilla
Taco Tuesday should last about half of your week, in my opinion. Tuesday should never be gone with the wind.
Ⓥegan Reuben Pi
Vegenaise, Horseradish, Smoked Poblano Powder, Lemon Juice, diced Dill Pickle, Ⓥ Parm, diced Carrot, Pepper and Garlic Powder were combined and mixed together, Veganly.
A small lightly oiled pan was stuffed with dough before being layed with wonderful ingredients. Ⓥ Smart ‘bacon’, Garbanzo Beans, the Dressing previously stated above, Daiya, diced Onion, Sauerkraut, Ⓥ Parm and light Basil topped this Pi so high. When you look up in the sky and the Moon hits your eye like a big Pizza Pi, that’s Ⓥ Reuben Pi.
Thrice Roasted Chelada Papas
Riding to work early to beat the rain
Raindrops fall, instantly rushing adrenaline into my vein
Flip my backwards cycling cap about, tall,
Ensuring water-free sight
Cadencing my pedals with all my might,
Three tanish/brown blurs past the river to the right,
Galloply pass me to seek the bleak sheltering trees,
Three deer seemigly sprinting in fear.
Go explore, feel, see places. Traveling too fast misses true beauty, nature-the purist. These instances happen and help visualize why. Drink a (good) Beer. Enjoy something different. Take a Pic. Make your own Food.
Cheers.
Plant Protein Super Cluster Tacoisms
A quick comparision between Flour Tortillas and Corn Tortillas. The comparision was between Mission (™) Flour Tortillas (20 in package) @ $2.99 = $0.15 per serving & El Milagro (™) Corn Tortillas (36 in package) @ $1.39 = $0.04 per serving.
Flour Tortilla = 110 calories, 3 g protein, 2.5 g fat, 18 g carbs
Corn Tortilla = 50 calories, 1 g protein, 0 g fat, 12 g carb
Ride a Bike. Drink a Beer. Make your own Food. Take Pics.
Cheers.
VeggHead BeerCyclist 