Ⓥ Chipotle Beer Cheese was prepared.
Ⓥ Chipotle Beer Cheese
Rice was prepared normally with a little extra water seasoned with Sea Salt, Pepper and Garlic powder.
Chopped Broccoli and Onion added towards the end before sliced Mushrooms were added at the very end.
Ⓥ Chipotle Beer Cheese was mixed in and also garnished the plate of greatness:)
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:)
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:)
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:)
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!
Veggie Broth, Beans, Peppers, Corn, Tomatoes, Sea Salt, Garlic, Pepper, Cayenne, Rice, Rigatoni and Daiya were stewed together to create a simple, yet, textured and flavorful warming comfort Ⓥegan chili dish:)
Happy Saturday night!
Utilizing store bought Chipotle (frozen) ‘burger’ patties, an enhancement to their subtle Chipotle flavoring took place.
A seasoning mixture was produced. Chipotle Powder, Sea Salt, Pepper, (Good) Sugar, Garlic Powder and Paprika were thrown into this old tin-like shaker as happy as could be:)
Shaved Brussel’s Sprouts were prepared to be roasted as well as pan-fried. The pan-fried method required a bit more oil, but it was worth it. Olive oils, Brussel’s Sprouts, Onion and the created spice were sautéed amazingly.
The ALDI Chipotle ‘burger’ patties were ‘grilled’, topped with the Brussel’s savory sauté solution before being smothered with DAIYA and another sprinkle of the SPICE.
Served with delicious Potatoes, no condiments were required in my sandwich. The enhanced Chipotle//rooty Sprouts flavor simply imploded the entire sandwich. Stay safe and don’t forget to moisturize the mind with a God Beer, responsibly.