recipe – Page 18 – VeggHead BeerCyclist

Balsamic Sriracha Charred Cauliflower Tacos

Posted on January 1, 2019January 1, 2019 by jeffreylatty

Happy Tuesday and Happy New Year! A Taco Tuesday is an excellent way to start the year. Have no fear, responsibly, enjoy a Good Beer.

In a mixing bowl, Sriracha, Balsamic Vinegar, light Olive Oil, Tarragon, Sea Salt & Pepper were mixed together before adding the big Cauliflower Florets to be tossed generously.

A scorching hot cast iron skillet was utilized in the oven to char the Cauliflower. Meanwhile, Spinach, Jalapeños, Radish, Black Olives and Scallions were sliced.

Corn Tortillas were warmed and slightly charred by flame immediately prior to the sliced in half charred Cauliflower was ready.

Stuffing Tortillas without meat, without dairy, without meat or dairy substitutes. Simple seasonings with explosive flavors and creative textures, Cauliflower is super diverse.

CHEERS.

Wild Bean Burger

Posted on October 30, 2018 by jeffreylatty

Leeks were used in a concoction for the first time in my life. This will not be the last time that Leeks are messed with:)

Diced Russet Potatoes were tossed in light Oil and seasoned with Sea Salt & Pepper before being roasted. Halfway through, the Potatoes were separated into two bowls. In the bowl that was originally used to toss the Potatoes Leek half-moons were added and tossed before being roasted longer.

In the other bowl with the roasted diced Potatoes, cooked Northern Beans, cooked Wild Rice, slightly browned diced Onion, cooked diced Carrots, Roasted Corn, Mashed Cauliflower, Horseradish and Tofurky™ ‘Chorizo’ and SeaSalt/Pepper/GarlicPowder were mixed and slightly mashed together.

A simple Diaya Sauce was prepared in a saucepan with non-dairy Cream, Daiya and Sea Salt & Pepper.

The roasted Leeks & Potatoes were lightly pan-fried with Crushed Red Pepper, Garlic, Sea Salt & Pepper before adding Lemon Juice and White Wine Vinegar. After cooling, sliced Spinach was mixed in.

The Burger ‘meat’ was brought to proper consistency with Instant Mashed Potatoes. Patties were formed and baked.

After baking, a patty was put into a hot cast iron skillet and topped with the Leeking Potatoes and Daiya Sauce before being slightly broiled. The Wild Bean Burger was added to a toasted Bagel and enjoyed viciously.

HAPPY HALLOWEEN

CHEERS

LBⓋ 27

Posted on October 22, 2018 by jeffreylatty

Nothing beats an economical Mexican-style fiesta! Dense Quesadillas were prepared while quick and easy Nachos were dreamt up. The Quesadillas are as follows:

Tortilla (8) @ $1.99 = $0.25 per serving
Daiya (11) @ $4.79 = $0.44 per serving
Alfalfa Sprouts (8) @ $2.29 = $0.29 per serving
(pre-made) Pico de Gallo (6) @ $3.89 = $0.65

On a flat (copper) skillet, two Tortillas were warmed. After flipping both, Daiya slices were added to one of the two Tortillas. The slightly charred sides of both Tortillas smothers the Daiya in a natural Quesadilla fashion. After slightly charring on side, the Quesadilla is flipped and topped halfly with more Daiya, Alfalfa Sprouts and Pico de Gallo. And flipping one more time evenly chars the Daiya Quesadilla Taco, simultaneously melting the Daiya greatness.

Nachos:

Daiya (Included above)
Pico de Gallo (Included above)
Tortilla Chips (13) @ $2.69 = $0.21 per serving
Beans (3) @ $0.74 = $0.25 per serving
Non-Dairy Cream (32) @ $2.09 = $0.07 per serving
Meatless Crumbles (4.5) @ $3.99 = $0.89 per serving

The Non-Dairy Cream was added to a saucepan and heated generously. Crumbles, Daiya and Beans were added and brought to an expanding boil. Heat was reduced and the Sauce was stirred. Depending on portions, A little more Cream or Daiya should be added for proper consistency.

Summing up to $3.05 per serving, the heartiness and lack of animal cruelty mixed with amazing flavor and texture, is extremely Low Budget Ⓥeganism.

CHEERS

EZⓋ Biscuits & Gravy

Posted on October 17, 2018 by jeffreylatty

Easily Vegan, this Gravy was constructed with Cocount Cream, ‘meat’ Crumbles, Garlic Powder, Cracked Pepper, Sea Salt & Daiya shreds. Canned Vegan Biscuits were utilized.

CHEERS.

Daiya Hasselback

Posted on October 14, 2018 by jeffreylatty

Happy Sunday, y’all.

A Russet Potato was sliced Hasselback-style and roasted. The roasted Potato was stuffed with chopped Daiya slices to be further roasted. A Daiya Sauce was constructed on top of the oven in a saucepan.

Coconut Milk (dairy-free) Creamer was simmered and seasoned with Garlic Powder, Crushed Red Pepper Flakes, Sea Salt and Pepper. After heating, chopped Broccoli Florets and five slices of Daiya were stirred into the Vegan Cream. The heat was increased, allowing the dairy-free greatness to expand while stirring frequently.

The Sauce stood for a few minutes before engulfing the plated daiya infused Hasselback-style Potato. Vegan Bacon was a tasty garnish for this amazing Potato.

CHEERS

MexMac N Daiya

Posted on September 26, 2018 by jeffreylatty

Daiya™ Mac N Cheese was experienced. And, of course, it couldn’t be just Mac N Cheese. The Diaya™ product was infused with Mexican-style ingredients. Away from the Mac N Cheese, Mexballs were created.

The Mexballs were a combination of Almond Milk, Lightlife™ ‘sausage’ & ‘beef’, (cooked) Quinoa, Scallions, Corn, Cilantro, (Italian-style) Breadcrumbs, Garlic, Sea Salt, Pepper, Garlic Powder and Cayenne. A few more Breadcrumbs were added after mixing to obtain the correct consistency. After balls were molded, baking carefully took place.

Bean Sauce was mixed and warmed. The Sauce consisted of Almond Milk, (Vegetarian) Refried Beans, Ⓥ Chorizo, Pico de Gallo, Corn and Seasonings.

The Mac N Cheese was prepared just as the package suggested, however, after draining the Whole Wheat Pasta, Bean Sauce, Noodles, Wild Rice, Green Peppers, Jalapeños, Cilantro and Daiya™ Cheese Sauce were tossed together.

Guacamole was plated like a bed of garnishing greens before a Mexball and a sliced Burrito were added to the assortment.

CHEERS

Avocado Fiesta

Posted on September 17, 2018September 17, 2018 by jeffreylatty

Avocado
Onion
Tomato
Garlic
Corn, roasted
Coriander, roasted
Pine Nuts, roasted
Radish
Black Olive
Cilantro
Lime Juice
Sea Salt/Pepper
Smoked Poblano Powder

Pan-roasted Pine Nuts and Coriander were crushed with Cracked Pepper before all other ingredients were mixed in. Huevosless Rancheros were imitated with Daiya.

Tostada Calzoni

Posted on September 16, 2018September 16, 2018 by jeffreylatty

A Bean Sauce was monumentally constructed infusing Chipotle Peppers with Refried Beans, Almond Milk, Tofurky™ Chorizo, Roasted Corn and Pico de Gallo with careful effort before evolving ever so slightly into a separate Bean Dip. Sliced Cheican (Gardein™ Scappolini), Black Beans, Onion, Avocado and Scallions were added for the Dip.

Pizza Dough was slapped with Bean Sauce on half before being topped generously with Daiya, Spinach, Onion, Tomato, Avocado, Olive and Cheican Strips. The unused dough was folded onto sealing these Taco ingredients ever so tight. Baked to a slight color the Calzoni was topped and baked with more Daiya on top. The Calzoni was sliced and served with the Bean Dip.

CHEERS

LBⓋ26 – Avocado Potato Taco

Posted on September 15, 2018 by jeffreylatty

Escaping from a sometimes meat & dairy substitute overload, these Tacos exclude any of that. Chunky Guacamole and lightly roasted Potatoes are ever gratifying and truly meaty enough for any Taco lover.

Corn Tortilla (36) @ $1.99 = $0.05 per serving
Guacamole (15) @ $2.75 = $0.18 per serving
Corn (5) @ $1.79 = $0.036 per serving
Potato (15) @ $2.55 = $0.17 per serving
Lettuce (24) @ $0.98 = $0.04 per serving
Tomato (8) @ $1.89 = $0.24 per serving
Seasonings (Garlic, Cayenne, SeaSalt, Pepper & light oil) = $0.08 per serving

The chopped Potatoes, Corn and seasonings were tossed and roasted before being tossed with Iceberg Lettuce and chunky Guacamole. The Corn Tortillas were warmed by flame, stuffed with the animal-free Potatoes and topped with chopped Tomatoes.

I don’t know if a Taco could be any easier to prepare. And at $1.12 per serving, I don’t know how much more economical a hearty & healthy Taco could be.

CHEERS

Ⓥegan Reuben Pi

Posted on August 24, 2018 by jeffreylatty

Vegenaise, Horseradish, Smoked Poblano Powder, Lemon Juice, diced Dill Pickle, Ⓥ Parm, diced Carrot, Pepper and Garlic Powder were combined and mixed together, Veganly.

A small lightly oiled pan was stuffed with dough before being layed with wonderful ingredients. Ⓥ Smart ‘bacon’, Garbanzo Beans, the Dressing previously stated above, Daiya, diced Onion, Sauerkraut, Ⓥ Parm and light Basil topped this Pi so high. When you look up in the sky and the Moon hits your eye like a big Pizza Pi, that’s Ⓥ Reuben Pi.