LBⓋ = Low Budget Ⓥeganism
- Tempeh (2.5) @ $3.49 = $1.40 per serving
- Cucumber (5) @ $0.88 = $0.18 per serving
- Chipotle Powder (120) @ $13.73 = $0.11 per serving
- BBQ Sauce (21) @ $2.19 = $0.10 per serving
- Sesame Bun (8) @ $3.49 = $0.44 per serving
This simply delicious sandwich boils down to $2.23 per serving in being one sandwich. The Tempeh was roasted with the BBQ sauce and Chipotle Powder. Not your cheap fast-food “comfort” sandwich, yet exact opposite being a hearty//healthy fast comfort food.
Ⓥ 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:)
Aim high. Dream Big with Celery:)
Diced Carrot, Onion, Garlic and Celery were sautéed in light oil before adding Habanero Hot Sauce and White Wine Vinegar.
Soon after, Almond Milk, Sugar and a Ⓥ Cube were mixed in to come to a boil. Seasoned with generous Celery Salt, Dill, Pepper, (fresh) Parsley, the aroma was (nose and) mouth watering.
A blender was utilized to grind and insanely infuse the wonderful flavors. Daiya was added and simmered. Happy Saturday!
The last of my Base Sauce previously used in my Tofu Florentine,
…was utilized wonderfully, in a deliciously Ⓥegan Blush Pasta.
Earth Balance ‘butter’, Flour, Sea Salt, Pepper (the Ⓥegan Roux) was slightly panfried before adding Garlic Powder, Almond Milk, a bit o’ water, a Veggie Bouillon cube (more of a rectangle), Carrot, Celery, Onion and (real) Garlic. After simmering for hours, a huge amount of Parsley was added:)
A pot of diced Tomatoes, Tomato Paste and dry Basil was simmered in a pot separate from the Base Sauce. The Base Sauce was added to the other and cooked down with Hot Sauce, Sugar, sliced Tofurky ‘sausages’ and a Bay Leaf.
Rigatoni Pasta was cooked slightly under al dente and strained, not rinsed, to be added to the Blushness with Daiya and Spinach after the Bay Leaf was found in the pot – not in the mouth:)
Happy Sunday Funday
A Ⓥegan Roux kicked off a badass base sauce for a few different, yet, similar ideas.
Earth Balance ‘butter’, Flour, Sea Salt, Pepper was slightly panfried before adding Garlic Powder, Almond Milk, a bit o’ water, a Veggie Bouillon cube (more of a rectangle), Carrot, Celery, Onion and (real) Garlic. After simmering for hours, a huge amount of Parsley was added:)
Bow Tie Noodles were cooked not to al dente to be finished in the Florentine Sauce with cubed (not squared) TOFU.
Sun Dried Tomato seasoning and a portion of the base sauce continued being split into another warming pot. The Pasta was added with Spinach and Daiya ‘cheese’.
A Craft Beer or three was enjoyed during this process:)
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:)