Traditional recipes names are boring. This recipe is nowhere near traditional, anyways. Let’s make it Vegan with texture & character. My recipes are Super spontaneous and meant to be inspiration to create your own recipe:)
This began mixing Salsa, Water, Carrot, Split Pea, Onion, Potato into soupiness that became chunky once the Peas were cooked in.
In a bigger pot, Garlic and Beyond Beef were slightly pan-fried before Rice was mixed in. After browning, Water, a curry cube and Cilantro were combined. Eventually, the prior concoction was tossed in and cooked appropriately.
A skillet was preheated and the rice mixture was thrown in with Vegan Tomato Basil Soup. Organic Tater Tots were baked. Daiya was melted into the Riceyness. Tater Tots to top with a garnish of Cilantro. BOOM.
Corn Tortillas were spread with Bean/Corn Salsa and thrown on a flat iron skillet.
Topped with Daiya halves and sliced Avocado, these tortillas were folded and seared on both sides.
Mac n’ Daiya was being craved. And spicing that Mac n’ Daiya was mouth-watering.
SouWe Jo is SouWe Jo Dawg in this link.
…..Previously on VeggHead BeerCyclist
SouWe Jo Dawg
My sloppy concoction is in the link above, Zelda.
Simply put, construction of these sandwiches was meant to not be completely sloppy. Waffle Fries were utilized to stabilize the sandwich.
The Whole Wheat Buns were toasted prior to being lathered with a mixture of Vegenaise, BBQ Sauce and Horseradish. They were then slightly broiled.
The bottom portion of the Bun was layered with a few Waffle Fries. The concept was to hold the SouWe Jo slop intact. The top bun covered the Awesomeness and BOOM.
SouWe is short for Southwest and somewhat rhymes with sloppy. The Vegan SouWe concoction consists of Beyond Meat crumbles, Garlic, Corn, Black Beans, Peppers, Onion, Liquid Smoke, Water, Hot Sauce and Sea Salt/Pepper.
The Vegan Dawgs were lightly grilled before being tossed into bun and slopped with the SouWe Jo greatness.
To be continued…..
When life gives ya a flat on the bicycle, I’d hope you were in preparations like I was today. This would be my fifth ride on the new Trek.
A multitool was brought. Two beers and one water were stowed. A pump, patch kit nor tube was not. Uber wasn’t the best at responding if they could fit a bicycle with. A beer was had. The water was salvaged (in survival mode-periodically sipped) and a trek home while pushing a Trek was experienced.
And Good Food was prepared. Southwestern Rice Ⓥ Queso was influenced by The Sonoran desert and its beautiful cacti warriors, the Saguaro cactus. A Chile Ⓥ Queso was made previously by heating Daiya ‘cheese’ Sauce with Pico de Gallo, Kidney Beans, Crumbles, Jalapeño and Corn. Seasoned, of course, with Sea Salt and Pepper. And CILANTRO:)
Grilled Tomato and Asparagus were charred perfectly to garnish this dish.
As Spanish Rice is often prepared, Garlic, Onion and Jalapeño were panfried before adding Brown Rice. Veggie Broth, Sea Salt & Pepper and Queso were mixed in.