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:)
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.
The world, at least mine, is still a mess, but let’s make some comfort food and calm our nerves with a quality drink.
Evolution is such a beautiful thing. As humans, we are evolution. And as long as we’re on a planet, it will never end.
My drinking habit has evolved to still include great beverages, but allowing my “man-boobs” & “beer-gut” to dissipate. For the last six months, I’ve been enjoying sugarless//maltless hard seltzer’s between beers. Instead of drinking four craft brews in one night, I might have a hard seltzer or two and a beer.
Try it. Who wants to be overweight anymore. Just something that works for me.
In water, Carrots and Potatoes were boiled with Sea Salt, Pepper & Garlic Powder. Wild Rice was cooked separately and drained. Jasmine Rice was added to the Potatoes and Carrots and cooked appropriately.
Once the Rice has been cooked, Corn, Black & Red Kidney Beans, Celery and Onion were added and stirred in with the Wild Rice (previously cooked).
The taste and smell of this dish was amazing, but the texture achievement (after all of the ballots were counted:) stole the show.
Daiya Waffle Tortillas were made in a waffle maker:):):):)