Creamy Linguine w/ Cucumber

In light Olive Oil, Garlic, Carrot, Celery and Onion were panfried. The fry was seasoned with Pepper before adding Corn Meal, Flour and Sugar. A Ⓥ Bouillon cube (‘chicken’) was added, also. White Wine Vinegar was next.

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Almond Milk, CAPERS, Cayenne Pepper, Garden Tomatoes, Mushroom and Cucumber helped intensify this pasta with the almost al dente Linguine that finished cooking in the Ⓥ creaminess:)

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Parsley and Ⓥ Parmesan to garnish.

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I hope everyone had a Hoppy International Pizza & Beer Day:)

CHEERS.

 

 

¡Happy Sunday!

Happy new phone post!

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An iPhone 13 Pro has arrived. It takes photos. It is loyal. It might make phone calls, too.

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Essential New Mexico Seasonings have been found and are orderable with the link below.

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Seasonings Website:)

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This website will be helping gift to loved ones this year!

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CHEERS.

SW Style Salad Sliders

Call it hardship due to the pandemic. Call it procrastination. Call it frustrations.

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Call it a mixture of all, but after 25 months my 2016 Trek CrossRip Elite, also known as Darth Vader, is up and rolling. We won’t get into the components differences right now.

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Like me some of that their 105. (bike terminology)

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An easy, quick and raw Southwestern style Salad was created in comfort food fashion – being sliders.

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CHEERS.

Ⓥ Roasted Mushroom Daiya Sandwich

A Daiya& Cilantro infused Bun was roasted.

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A Portobello Mushroom Cap was infused with Daiya and roasted.

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The Bun was smeared with chunky Guacamole.

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The Mushroom Cap was filled w/ delicious Pico de Gallo.

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The Bun was stuffed w/ the loaded Portobello Mushroom Cap, Spinach & Arugula.

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Served w/ Fries and a refreshing (Good) Beer, this sandwich is explosive w/ texture and character:)

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CHEERS.

Ⓥ Breakfast Pizza Roll

An adaptation of my previous post, Ⓥeggie Roll, was easily constructed into a pleasant Breakfast Roll… Ⓥegan-style. And to use remaining inventory in the kitchen.

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Just Egg ‘egg’, Field Roast Chao ‘cheese’ and capers were mixed. Corn Starch was almost added, but was not felt needed.

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Dough was seasoned with Jalapeño Salt from New Mexico:) and Organic Garlic Powder from Arizona before adding a Ⓥ Protein concoction.

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The Ⓥ Protein concoction consisted of Ⓥ Crumbles, Black Eyed Pees, Corn, Peppers, etc…

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(The Protein concoction was spontaneous and leftovers)

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Remaining Daiya slices were added along with Onion & Tomato slices. To finish this hefty loaf, the Just Egg/’cheese’/Caper mixture was added and finished with Spinach.

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Folded with slits, this Vegan Roll was baked turning once and topped with Earth Balance ‘butter’.

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CHEERS.

Ⓥeggie Roll

A Ⓥegan Ⓥeggie Pizza Roll was prepared with three options of Ⓥegan dipping sauces. Normally, consistency of Vegan products take place, but not this time.

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Daiya Sauces were utilized, while Field Roast Chao ‘cheese’ was stuffed inside the hefty Veggie Roll.

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Along with the delicious ‘cheese’; Garlic, Capers, Tomato, Mushroom and Spinach filled the pizza dough. Baked lightly directly on the pan and rotating once, this delicious comfort food was destroyed with a variety of Ⓥegan flavors.

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CHEERS.

Ⓥ Reuben Sandwich

¡Happy Friday!

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Another comfort food idea spun with a Ⓥegan twist. This Reuben concept was slightly messy with amazing taste. Served to my mother with salad and simple Potato medallions. The Russian Circles Dressing complimented everything. Mother approved.

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The Russian Circles Dressing was a mixture of Vegenaise, Chipotle/Garlic/Onion Powder, Salt/Pepper/Sugar, Soybean Paste, Horseradish and Soy Sauce.

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The Reubens were constructed using Rye Bread, Earth Balance ‘butter’, Daiya ‘cheese’, Field Roast slices (Lentil & Sage), Sauerkraut and, of course, the Russian Circles Dressing.

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The Bread was halved in attempts to be more presentable, but ya live and learn:)

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Lathered with Earth Balance on one side and the Russian Circles Dressing on the other, these loaded sandwich halves were panfried and covered – trying to achieve daiya meltiness.

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CHEERS.