recipe – Page 2 – VeggHead BeerCyclist

Ⓥizzawich

Posted on January 31, 2019 by jeffreylatty

Field Roast Fieldburger is an amazingly hearty meat substitute. There are many of Ⓥeggie patties out there that are constructed with quality ingredients and simply are on another level beyond just a meat substitute.

Daiya as well as Go Veggie ‘parmesan cheese’ were utilized in this endeavor. The Pizza Sauce was more of a Marinara Sauce with various canned Tomato products, Boca crumbles, Sea Salt, Pepper, Garlic Powder and Falafel Balls (which were not in this recipe). Onion & Mushrooms were pan-fried before being smothered on top of the grilled Fieldburger. Sauce and Daiya were then layered even higher. A Croissant Bun was cut and slightly grilled before baking with Sauce, Spinach and Daiya.

With Potatoes on the side, the Croissant Bun could barely contain this massive design. Napkins and a face wash were a must. What a perfect day to enjoy a Good Beer, stay inside and create and consume a wonderful sandwich, messily.

CHEERS

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