Ⓥ Tzatziki sauce was combining Lime Juice, Cucumber, Tomato, Ⓥ Yogurt, DILLLLLLL, Garlic, Sea Salt, Sugar, Pepper, Crushed Red Peppers and Paprika.
Pita was lightly seared o both sides before adding Ⓥ Tatziki, Tempeh, Arugula, Cucumber, Onion and Tomato.
A sauce was started by panfrying Garlic, Onion, Bell Peppers, Jalapeño, Ⓥ Cheican, Corn, Meatless Crumbles, Seasonings (Hot Sauce, Sea Salt & Pepper) to be softly blackened.
Veggie Broth, Sugar and Garlic Powder was stirred in and simmered for a bit before (store bought) Marinara was added. Cooked Black Eyed Peas were tossed in and this flavorful textured mixture was slow cooked for a few hours with Tofurky Italian Sausages in the chaos in this pot.
In Whole Wheat Buns, the marinated Sausages plopped into and topped with the Cajun/Creole – style Saucy greatness. Daiya partially covered this sandwich and then broiled lightly. Garnished with Parsley and a Smile, with simplicity yet complexity, this hit the spot.
Garlic, Onion, Riced Cauliflower and Jalapeño were panfried in Olive Oil. After color was obtained, Sea Salt and Pepper was mixed in with Cheican.
In a mixing bowl, sliced Lettuce, chopped Arugula, Pico de Gallo, Olives and Mushroom were standing by.
Kidney Beans, Corn and Carrot slices were ready and drained.
Mixed all together with Ⓥ sour cream, Guacamole and Tortilla Chips, a magnificent Salad was built and enjoyed.
When life gives ya a flat on the bicycle, I’d hope you were in preparations like I was today. This would be my fifth ride on the new Trek.
A multitool was brought. Two beers and one water were stowed. A pump, patch kit nor tube was not. Uber wasn’t the best at responding if they could fit a bicycle with. A beer was had. The water was salvaged (in survival mode-periodically sipped) and a trek home while pushing a Trek was experienced.
And Good Food was prepared. Southwestern Rice Ⓥ Queso was influenced by The Sonoran desert and its beautiful cacti warriors, the Saguaro cactus. A Chile Ⓥ Queso was made previously by heating Daiya ‘cheese’ Sauce with Pico de Gallo, Kidney Beans, Crumbles, Jalapeño and Corn. Seasoned, of course, with Sea Salt and Pepper. And CILANTRO:)
Grilled Tomato and Asparagus were charred perfectly to garnish this dish.
As Spanish Rice is often prepared, Garlic, Onion and Jalapeño were panfried before adding Brown Rice. Veggie Broth, Sea Salt & Pepper and Queso were mixed in.