Onion, Broccoli and Cauliflower were diced and riced. Previously Beered Brats from Tofurky were utilized. Beer, Tripel if ya got it, was heated in a pan. Seasoned with Sea Salt, Pepper, Garlic & Onion Powder, the Brats, veggies and seasonings were simmered. The Brats were grilled. The Brats were put in the Simmering Beer and thrice beered.
Topped with Daiya and melted, Veggies and BBQ Sauce, these bastards were bunned and SERVED.
CHEERS
My new blender/food processor was finally utilized yesterday. Cream of Celery soup without animal lactations cannot be titled Cream of Celery soup, in my opinion, for the record.
Time is everything with soup construction. My Celery Soup was a ten hour project. For lunch, I enjoyed a Fauxwich, consisting of Vegan meat substitutes and Daiya.
Celery Soup started with obviously Celery pan-fried with light oil, Onion, Carrot and Garlic. After achieving the correct color, Liquid Smoke, Sea Salt, Pepper, Sugar, Lemon Juice, Vegan Bouillon, Dill Weed, Cayenne and White Wine were added to be cooked down. A couple of Bay Leaves (later removed, duh) were added with Veggie Broth and brought to a boil and then simmered for a while.
After cooling, the greatness was blended, added to soup pot and thickened with Instant Mashed Potatoes. Extra Firmly crumbled Tofu and Almond ‘milk’ was then added and simmered for hours to only be seasoned with Celery Salt and Celery Flakes. Blended one more time and Celery Leaf added for garnish, this soup is readible edible.
May your winter hibernation attempts be as good Beer plentiful as mine.
Happy Sunday!
Mother Nature is a literal bitch. Rain and Fire in California is utterly devastating. Extreme temperatures in the midwest are brutally frigid. Of course, the day the temperature rises, there’s dangerous ice everywhere. Snow, freezing rain and sleet fell right around 32 degrees this Sunday evening. I made my commute home, but had to overcome a few obstacles. A screw to my right Old Man Winter cycling shoe came out while clipped in on my Trek. I could not unclip on the right. The only way to get my foot loose was to take my boot off. Turning around on an icy trail was challenging. Let’s make some food.
Leftover Vegan Tzatziki was Infused Mexican-style with Cayenne and Cilantro. Cucumber, Dill, Vegan Yogurt and various seasonings consisted of the Tzatziki sauce.
Yellow Potatoes were chopped and boiled. After draining, the Potatoes were pan-fried with light oil, Smart ‘bacon’, Corn, Cilantro, Sea Salt, Pepper, Garlic, Poblano & Cayenne powder.
The Pitas were warmed and stuffed with the Mexican potatoes, Tzatziki sauce, Avocado and Tomato.
Just photos.
Cold weather and air is adaptable. Getting sick cannot be fun. Constant boosting of my immune system is key to my survival through the Winter commutes. Often, the choice of bike depicts exactly how fast you will get to point B or point C. Weather forecasters and I all suck at predicting the weather. Here in Illinois, the weather forecasts change hourly.
As long as the Winter cyclist is dressed appropriately, the cold shouldn’t truly effect a cyclists well-being. Of course, it is not good for anyone to be out in negative degree Fahrenheit temperatures for longer than 60 minutes.
Layers are more important than bicycle choice. Correct footwear, headwear and handwear are most crucial to comfort.
My commutes range from 6-8 miles to and from 6-8 fro. The time ranges from 20-45 minutes each way. In-between my rides, the work hours range from 7-13 hours. Lights are essentially a must. At the moment, two front (both 700 lumens) and one rear attempt to keep me seen. I have just upgraded to a brighter rear light as I’ve been riding more road lately on my cross bike. The All-Weather hard-case tires are amazing in sloppy conditions. My FatBike, the Arrogant Bastard, is so heavy and slow and hard to commute with unless an utter snow massacre has just happened.
#RideOn
#BeSafe
2017 has been an interesting and turbulent year for myself. Ultimately, it was a good year. Is it really possible to have a bad year? Not for me. My goal of trying 2500 different beers has been accomplished. Goodbyes were said to Untappd, the social drinking network. I have progressed with my company and still somewhat enjoy my job.
Good, healthy and mostly Vegan food has been plentiful. May your 2018 be amazing!
Cheers
With ease, comfort and deliciousness, Ⓥajitas are ever customizable and fun. Cooked brown rice was tossed with Earth Balance ‘butter’, ‘parmesan cheese’, Paprika, Tomatoes and Black Beans.
A skillet was heated. Veggie Broth, Peppers, Onions, Gardein ‘chicken’, Corn, Garlic & Onion Powder were simmered before being tossed in Flour Tortillas.
-Intermission-
Depth perception isn’t always our greatest friend. When assumption collides with confidence, someone is bound to fall on their ass.
Spending all week mastering riding road tires decently quickly on ice/snow, a tree branch brings ya down. And brings ya down hard, reminding you how old you truly are.
Recover, Forget, Persevere.
I needed to redeem my original Ⓥajita concept. HERE IS DAIYA ⓋAJITA.
Happy Tuesday, readers and picture viewers. I hope your socks are as warm and comfortable as mine, if not more. To me, nothing is more rewarding than working hard all day only to get home to prepare a wonderfully delicious Vegan meal. Play with your food.
Oriental Cash(tof)ew was created winding down from a busy and productive workday with a couple of Good Beers and Fun with Food.
Tofu was marinated in Vegan Garlic Sauce, grilled, marinated in Vegan Garlic Sauce some more and than diced. Raw Cashews were pan-fried in super light oil before adding the diced Twice marinated Tofu. In this stir-fry, ingredients on hand were utilized. Seasonings instead of fresh ingredients were used.
Frozen Veggies were in the mix. As well as Garlic, Onion, Ginger & Poblano Powders, Balsamic & Rice Vinegars, Sesame Seed Oil, Sea Salt and Pepper. Rice Noodles & Soy Sauce were the final additions to this amazing mixture of ingredients.
Cheers.
Tofu is an extremely versatile and underrated ingredient. Twice Garlic marinated Tofu was the basis for this and another concept. In-between marinating sessions, the Tofu was Grilled. 
Linguine is and always will be my favorite noodle. Nothing beats Linguine cooked al dente to be finished cooking with its starches in a sauce. Here, I used Earth Balance ‘butter’, Garlic & Onion Powder, Sea Salt, Pepper, Crushed Red Peppers, Parsley and Ⓥ ‘parmesan cheese’.
I saw a video online this morning on how to make a Taco Bell Crunchwrap. Craving Pasta constantly, I adapted an idea to make something absolutely edible. Pasta plated to be consumed with hands and a fork.
Quick and easy Garlic Daiya Bread was prepared using Bread, Earth Balance ‘butter, Ⓥ ‘parmesan cheese’, Garlic Powder, Sea Salt, Parsley and Daiya.
On a Tortilla Daiya was double-stacked to be smothered with Ⓥ Linguine nice and neatly. Daiya side down Garlic Daiya Bread was put on top of the Ⓥ Linguine pile. The Tortilla was folded over the Bread and pan-fried on both sides.
This was fun, quick, extremely easy and ever rewarding. Cheers!
A blender burnt itself up in the process, yet, different textures and flavors persevered. To follow a pasta concept, a stir-fry and Corn Chowder Cauliflower Alfredo mentality continued.
CHEERS
VeggHead BeerCyclist 