On Super Bowl Sunday, recipe evolution began. Ⓥegan Beer Brats were prepared in abundance. A couple of Beer Brats were definitely enjoyed during the game, while leftover Ⓥegan Beer Brats existed.
Creativity spun to develop a delicious Ⓥ Beer Brat Chowder. Again, leftovers did not disappear.
Added to adapt into Beer Brat Chowder were chopped leftover Chipotle Potato Wedges, Cherry Tomatoes, Spinach, Daiya ‘cheese’ and Follow Your Heart Shaved ‘parmesan’ – after slicing the Tofurky ‘sausages’.
The beginning to this madness started with Course Mustard, Garlic, Brown Sugar, a strong Lager Beer with Peppers and Onions to bathe the Tofurky ‘sausages’ in Beery greatness.
The conclusion of this recipe array is the Thrice (great band;) baked Beer Brat Ⓥ Potato Bake. The leftover Chipotle Potato Wedges were slightly rebaked and placed in a dish. The warmed Beer Brat Chowder was dumped over the twice baked Chipotle Potatoes with ‘creamy cheddar’ Daiya as the final ingredient before being baked, again.
Full of science and deliciously different ideas bursting from one as galaxies are formed, the idea is to ever inspire to fulfill your desire.
A Lasagna with mass character and vast flavorfulness is here:)
Marinara was combined with Salsa, Parsley, Lentils, Ⓥ Crumbles and Rice to be simmered (covered for 20-25 minutes prior to construction of the Lasagna fabrication.
Sauce layered the bottom of my cooking dish with delicious Roasted Corn before the (oven-ready) Lasagna Noodles laid the foundation of greatness.
The layers continue…
Sauce, Roasted Corn, Jalapeño, Daiya, and Noodles – repeat.
As personal layers of climates in the last few years – midwest winters, Sonoran Desert summers, midwestern frozen winters, optimism is had and ongoing. Stay healthy:)
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:)