recipe – Page 25 – VeggHead BeerCyclist

Lemonly Dilling Ⓥegan Daize

Posted on May 23, 2017 by jeffreylatty

Generously squeezing the juices out of a plump Lemon, Vegenaise, Molasses, Sugar, (Fresh) Dill & Chives, SeaSalt, Pepper, LiquidSmoke and Wasabi, were combined and mixed together with the Lemon Juice. In a separate container, a coleslaw mix, (Tofurky) Chorizo, Cauliflower, Celery and Spinach were condensed.

Wholly Half Baked Potatoes were prepared in the oven by first baking the miniature Potatoes whole and followed by slicing them and pushing them firmly onto Fennel Seeds before another bake.

Skilletly, Avocado Oil was heated and Garlic & Ginger was browned before adding (Ⓥ Morning Star) Seitan & Cheican. After some color and character, BalsamicVinegar was added and eventually seasoned with Pepper, Cayenne and Onion slices.

Sauciness was mixed with plantiful and topped with the warm awesomeness. Paired with good Beer and a good Ride, CHEERS.

Saladita Pita Burrita

Posted on May 22, 2017 by jeffreylatty

The 2017 Bike To Work day, for me, consisted of gearing up in winter/cold appropriate cycling clothing and trekking in 45 (feels like 37) degree May weather with 15-25 mph winds and heavy rain.

Blog about FUN… Blog about forgotten ingredients with pictures and smiley faces :):):)

And an animal picture:)

And multiple good Beer photos:)

Cheican Jambalaya

Posted on May 14, 2017May 15, 2017 by jeffreylatty

Yesterday, an extremely spontaneous plant-based concoction was prepared and destroyed dangerously as if I were carnivorous, teeth ripping, blood gurgling animal flesh to survive a deadly northern pole winter without a grocery store.

No harm to animals became of this.

Exhausted and tipsy, Jasmine and Wild Rice were cooked in water with Lentils. Drunk and lazy, dried seasonings were used in the form of Minced Onion, Crushed Red Pepper, Sea Salt, Pepper and Garlic Powder. Cheican ( iMade that name up, Ⓥ Morning Star chicken strips) were added with Penne and Pepe Noodles. Served with Marble Rye Bread and Salsa Verde, my hunger was fulfilled.

Today, in a warmed skillet, Veggie Broth and last nights Noodle Concoction were simmered stirringly. Additional seasonings (Sugar, Liquid Smoke, Sea Salt, Pepper, Onion & Garlic P) were added before stirring in Guacamole, Tofutti ‘cream cheese’, Tofutti ‘chorizo’ and BBQ Sauce.

In the meantime, homemade Bread Daiya was well underway. Marble Rye Bread was engulfed one side with Earth Balance ‘butter’ and grilled on a cast iron skillet. After all pieces were grilled, a couple of pieces were selected to further the Bread Daiya. They were smeared with Earth Balance again, Garlic, Onion Powder, Oregano and BBQ before Daiya. They were baked on the cast iron skillet and topped with a bit of Dill Weed.

I garnished this dish with fresh Tomatoes and paired with a Surly #Merica! Happy Mother’s Day to y’all moms. A moms presence is your life in unbeatable.

Pineapple-Tofurky Pita Pi

Posted on May 9, 2017May 9, 2017 by jeffreylatty

Pitas are great. They are PITAful. Whole Wheat Pitas were purchased, utilized and enjoyed recently.

They were lathered generously with Earth Balance and lightly grilled before adding BBQ Sauce, Tofurky, Pineapple, Cilantro, Onion and Green Pepper.

With an outstanding Rice concoction on the side, titled Meatless & Potato, this plate was furiously Vegan. Meatless & Potato consisted of Mini Red Potatoes, Carrot, Onion, Serrano, Rice Wine Vinegar, Broth, Jasmine Rice, Wild Rice, Cilantro, Sea Salt, Pepper, BBQ Sauce, Tomato, Fennel & Mustard Seed And Meatless Ⓥ Morning Star products.

As always, this plant-based greatness was surrounded by Good (Surly) Beer, Cycling and FUN.

Super Ⓥ-Dawg

Posted on May 5, 2017 by jeffreylatty

The climate in north central Illinois this late April-early May has not been the most friendly. Normally, I would be riding a bicycle with most of my free time. The cold wet wind needs to settle down. I don’t like to spend tons of time in the kitchen on the nicer days. Creating faster Ⓥ options leaves more time to get outside and play:)

In a skillet, (dry) minced Onions, Mustard Seed and Crushed Red Pepper were lightly sautéed in light oil before adding Morning Star glory (Ⓥ Seitan, Ⓥ Cheitan, Ⓥ Pulled Peirk). Canned Ⓥ Chili was added after a bit with Liquid Smoke, Sea Salt, Pepper, Sugar and Garlic Powder. Ⓥ Smart Dawgs were added and simmered.

In a separate pot, Jasmine and Wild Rice were cooked. The Rice was added to the Super Ⓥ Chili. Frozen Fries were baked. The Super Ⓥ-Dawg was built and Daiya was melted on top. BBQ Sauce and Mustard made the Dawgs even more Super.

CHEERS

ⓋYRO w/ ⓋZAⓋZIKI Sauce

Posted on April 30, 2017 by jeffreylatty

Not a single animal was harmed.

Veggie Broth was simmered with Liquid Smoke, (dry) minced Onion, Crushed Red Pepper flakes, Rice Wine & Balsamic Vinegar before adding Ⓥ: Pulled Peirk, Seitan, Cheican and sliced Onions. (Morning Star meat substitutes.)

Wheat Pitas were purchased already made because I am a lazy A*#hole. They were topped with the plant-based meat substitutes, Dressing infused Lettuce, Cucumber, Tomato and ⓋzaⓋziki sauce.

My dressing is Vegenaise, Lemon Juice, Sriracha, Balsamic Vinegar and CILANTRO.

My ⓋzaⓋziki sauce is Ⓥegenaise, Garlic, Dill, Cucumber, Lemon Juice, Mustard, Sea Salt, Pepper and Cayenne.

Plants were severely harmed.

Blueberry Crunch Bake

Posted on April 29, 2017April 29, 2017 by jeffreylatty

Using a mortar and pestle, I mildly pulverized a variety of raw Nuts.

After spreading my dough out and lathering one side of the dough with Ⓥ ‘cream cheese’.

Sprinkling raw Nuts, frozen Blueberries, Blueberry Jam and Graham Crackers, I then rolled this mother up and sliced sections to be baked.

Taco Basket

Posted on April 21, 2017 by jeffreylatty

A sloppy Taco with vast flavor and texture. Still to be eaten with your fingers, but also, with a forking fork.

My dressing is Vegenaise, Lemon Juice, Sriracha, Balsamic Vinegar and CILANTRO. I forced this plant-based greatness into a convenient squeeze bottle.

A Lettuce mixture was mixed with a small amount of my dressing.

A Tortilla was baked into an edible basket and filled with the Lettuce mixture and topped with Carrot, Avocado, Tomato, Scallions, Pistachios and my dressing. I also stabbed this salad with Tortilla Chips.

🙂

Grilled Ⓥegg Ⓥholl

Posted on April 17, 2017April 18, 2017 by jeffreylatty

A Vegan version of a Vietnamese Pho idea was prepared a few days prior to the Grilled Ⓥegg Ⓥholl abstraction. In a previous blogging, my Ⓥho version was posted in basically laziness in just pictures. Today, I will reiterate with a few words and ingredients.

ⓋHO

Veggie Broth, Merlot, Balsamic & Rice Wine Vinegar, Sriracha, Roasted Garlic, Sugar, (freshly ground) Coriander & Fennel, Ginger, Dill, Sesame Seed Oil, Sea Salt & Pepper and Thyme was brought to a boil in a pot. Seitan, Cheican, crumbled Tofu, diced Onion, Carrot, Cauliflower, Sweet Potato, Celery, Russet Potato and whole/halved Cashews were added, covered and simmered for a while. After a while, quartered Mushrooms, Wild Rice, Bean Sprouts and Scallions were added to simmer until Wild Rice became tender where Rice Noodles were added and covered while taken off of the simmering heat.

BOOM. DELICIOUSNESS.

In the past, I’ve made some foods with wonton wraps which contain a tiny amount of eggs. Steering away from wontons, a 100% Ⓥegan Ⓥegg Ⓥholl was brainstormed. Let’s stuff Tortillas with my Ⓥho and let’s grill it a bit. This idea would be great with a Chili Sauce, but without dipping. Apologies to any and all dipsticks, but I’m too lazy for any of that noise.

In a sauce pot, Water was simmered with Ginger, Garlic, Crushed Red Pepper, Rice Wine & Balsamic Vinegar, Sugar, Sriracha, Sesame Seed Oil, Sea Salt & Pepper and Dill. I mechanically tried chopping some ingredients first. Corn Starch was added to thicken.

Ⓥho was stuffed into a warmed Tortilla and wrapped burrito-style to be slightly grilled. The Chili Sauce was panfried with the Grilled Ⓥegg Ⓥholl and sliced in half to be served with more Ⓥho.