Shepherd’s Ⓥice

A Ⓥegan play on Shepherd’s Pi was created with many flavors and textures coming together very nicely.

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The Ⓥice was a mixture of Jasmine & Wild Rice, Ⓥ Broth, Garlic, Carrots, Lemon Juice, Basil & Parsley, Sea Salt/Pepper/Chipotle Powder/Lemon Pepper, Capers, Earth Balance, White Wine, Corn & Peas and Meatless Crumbles.

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The Mashed Potatoes were prepared simply combining  Ⓥ Broth, simple Seasonings, Parsley, Paprika, Instant Mashed Potatoes and Corn Meal.

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Ⓥice on bottom and Potatoes on top were panned and baked. I tried them upside down and right side up. Both were delicious!

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CHEERS.

Ⓥizza Burger

Marinara was heated with Ⓥegan Crumbles and simmered. A Beyond Burger patty was tossed into a hot pan. After a few minutes, the patty was flipped once and doused with the Meatless Sauce.

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And then topped with Daiya and Spinach. A toothpick was utilized to keep the slippery Daiya in place. Covered and infused:)

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The Bun was lathered with Earth Balance ‘butter’ and panfried before spreading Meatless Sauce on the fried Bun. Combining with texture and exploding with flavor, this sandwich was quick, easy and fun.

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I have survived my second desert summer and the hottest Phoenix summer ever recorded.

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CHEERS.

Chipotle Tempeh Elotes Taco

A chipotle marinade was whipped up by combining; Vegenaise, Ketchup, Chipotle Powder, Onion, Sea Salt//Pepper, Garlic Powder, Paprika, (good) Sugar, White Wine Vinegar and CILANTRO.

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The Tempeh was marinated for a day. The Chipotle Tempeh Was roasted twice and cut in between.

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ELOTES was extremely close to this past post.

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Arizona Bound

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Daiya, Radish and CILANTRO was utilized to garnish these amazingly delicious Taco Shells.

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CHEERS.

LBⓋ 28 – Tom Ⓥurger

From the Sonoran Desert, I am rain dancing (pacing back and forth in the A/C w/ 114 degrees outside) for the clouds/moisture/rain to flow from the Northeast.

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Time will tell. During all of this dancing, an easy Low Budget Vegan sandwich was put together.

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Tomato Bun (8) @ $0.88 = $0.11 per serving

Mustard (99) @ $1.78 = $0.02 per serving

Vegenaise (32) @ $4.49 = $0.14 per serving

Organic Tomato (3) @ $1.34 = $0.45 per serving

Daiya (11) @ $4.79 = $ 0.44 per serving

Organic Spinach (8) @ 2.99 = $0.37 per serving

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This sandwich includes a little more effort than a fast food joint and a little more expensive then their probably drive thru menu, but Who wants to kill themselves with fast food, anyways…. $1.53 per sandwich and maybe 15 minutes when melting the Daiya.

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CHEERS.

Seitanish Corn Chowder

Happy August to all!

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VeggHead BeerCyclist survived the never-ending month of July. The virus/pandemic has impacted us all differently, but perseverance and optimism will get us by.

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A homemade Veggie Broth was prepared using Water, Carrot, Celery, Onion and Seasonings (Sea Salt, Pepper & Garlic Powder).

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Ditalini pasta, Peppers, Mexican Grey Squash, Beans, Corn, Broth and Seitan chunks were combined and cooked until the Broth was cooked down. Cilantro was added:)

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Simple. Delicious and fun to look at. Happy Saturday!

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CHEERS.

Potato Avocado Enchiladas

Happy Saturday! Stay cool out there, friends:)

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Potato slices were boiled before being pan fried in light oil. The Potatoes were seasoned with Hot Sauce, Paprika, Sea Salt & Pepper.

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Tortillas were filled with the Potatoes, Avocado, green Enchilada Sauce, Rice medley with Corn and Kidney Beans added and Daiya. Thrown in the oven to be roasted with additional Daiya on top, the Enchiladas were topped with Enchilada Sauce and a surplus of Cilantro.

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CHEERS.