CHEERS.
Tostada Fun
LBⓋ 31 – Ⓥ Street Tacos
Low Budget Veganism
- Corn Tortillas (15) @ $1.77 = $0.12 per serving
- Hummus (10) @ $2.73 = $0.27 per serving
- Romaine Lettuce (5) @ $1.80 = $0.36 per serving
- Radish (6) @ $1.55 = $0.26 per serving
- Cucumber (5) @ $0.88 = $0.18 per serving
- Roasted Corn (4) @ $0.85 = $0.21 per serving
$1.40 per serving
No meat look-alikes. No dairy look-alikes. These simple Tacos are packed with amazingly normal Veggies.
(Sea Salt/Pepper/Paprika was utilized)
CHEERS.
Ⓥ Lasagna
A Lasagna with mass character and vast flavorfulness is here:)
Marinara was combined with Salsa, Parsley, Lentils, Ⓥ Crumbles and Rice to be simmered (covered for 20-25 minutes prior to construction of the Lasagna fabrication.
Sauce layered the bottom of my cooking dish with delicious Roasted Corn before the (oven-ready) Lasagna Noodles laid the foundation of greatness.
The layers continue…
Sauce, Roasted Corn, Jalapeño, Daiya, and Noodles – repeat.
As personal layers of climates in the last few years – midwest winters, Sonoran Desert summers, midwestern frozen winters, optimism is had and ongoing. Stay healthy:)
CHEERS.
LBⓋ 30 – BBQ Tempeh
LBⓋ = Low Budget Ⓥeganism
- Tempeh (2.5) @ $3.49 = $1.40 per serving
- Cucumber (5) @ $0.88 = $0.18 per serving
- Chipotle Powder (120) @ $13.73 = $0.11 per serving
- BBQ Sauce (21) @ $2.19 = $0.10 per serving
- Sesame Bun (8) @ $3.49 = $0.44 per serving
This simply delicious sandwich boils down to $2.23 per serving in being one sandwich. The Tempeh was roasted with the BBQ sauce and Chipotle Powder. Not your cheap fast-food “comfort” sandwich, yet exact opposite being a hearty//healthy fast comfort food.
CHEERS.
Beyond Ⓥeggie Burger
A Beyond Burger patty was mixed with a leftover Rice concoction and cooked on a flat cast aluminum skillet with a slice of (Square:) ‘cheddar’ Daiya on top.
The Burger was served on a grilled Pretzel Bun smeared generously with Guacamole and topped with a mixture of Spinach, roasted Chipotle Corn, Pico de Gallo and Ⓥ Chipotle Beer Cheese.
An IPA is much more enjoyable in the shining sunlight through the harsh cold winter wind. Same as a warm comforting sandwich.
CHEERS.
Broccoli Ⓥ Beer Cheese & Rice
Ⓥ Chipotle Beer Cheese was prepared.
Rice was prepared normally with a little extra water seasoned with Sea Salt, Pepper and Garlic powder.
Chopped Broccoli and Onion added towards the end before sliced Mushrooms were added at the very end.
Ⓥ Chipotle Beer Cheese was mixed in and also garnished the plate of greatness:)
CHEERS.
Ⓥ Chipotle Beer Cheese
A Ⓥ Roux started this amazing sauce with Earth Balance, Pepper and Flour. A majority of a bottle of Founders Brewing Company Porter was added (the remaining balance was enjoyed in the mouth and belly:) with a Ⓥ Cube and slightly cooked down.
Almond milk, Parsley, Chipotle & Garlic Powder were infused (not confused, yet abused) before adding a little jar of Chipotle Sauce and two types of Daiya – Cheddar slices and Mozzarella Shreds.
A Ⓥ Hot Dawg was topped utilizing the Ⓥ Chipotle Beer Cheese. Also, Pretzels were enjoyed with the Ⓥ Chipotle Beer Cheese.
CHEERS.
Dream of Celery Soup
Aim high. Dream Big with Celery:)
Diced Carrot, Onion, Garlic and Celery were sautéed in light oil before adding Habanero Hot Sauce and White Wine Vinegar.
Soon after, Almond Milk, Sugar and a Ⓥ Cube were mixed in to come to a boil. Seasoned with generous Celery Salt, Dill, Pepper, (fresh) Parsley, the aroma was (nose and) mouth watering.
A blender was utilized to grind and insanely infuse the wonderful flavors. Daiya was added and simmered. Happy Saturday!
CHEERS.
Blush Daiya Toni
The last of my Base Sauce previously used in my Tofu Florentine,
…was utilized wonderfully, in a deliciously Ⓥegan Blush Pasta.
Earth Balance ‘butter’, Flour, Sea Salt, Pepper (the Ⓥegan Roux) was slightly panfried before adding Garlic Powder, Almond Milk, a bit o’ water, a Veggie Bouillon cube (more of a rectangle), Carrot, Celery, Onion and (real) Garlic. After simmering for hours, a huge amount of Parsley was added:)
A pot of diced Tomatoes, Tomato Paste and dry Basil was simmered in a pot separate from the Base Sauce. The Base Sauce was added to the other and cooked down with Hot Sauce, Sugar, sliced Tofurky ‘sausages’ and a Bay Leaf.
Rigatoni Pasta was cooked slightly under al dente and strained, not rinsed, to be added to the Blushness with Daiya and Spinach after the Bay Leaf was found in the pot – not in the mouth:)
CHEERS.
TOFU Florentine
Happy Sunday Funday
A Ⓥegan Roux kicked off a badass base sauce for a few different, yet, similar ideas.
Earth Balance ‘butter’, Flour, Sea Salt, Pepper was slightly panfried before adding Garlic Powder, Almond Milk, a bit o’ water, a Veggie Bouillon cube (more of a rectangle), Carrot, Celery, Onion and (real) Garlic. After simmering for hours, a huge amount of Parsley was added:)
Bow Tie Noodles were cooked not to al dente to be finished in the Florentine Sauce with cubed (not squared) TOFU.
Sun Dried Tomato seasoning and a portion of the base sauce continued being split into another warming pot. The Pasta was added with Spinach and Daiya ‘cheese’.
A Craft Beer or three was enjoyed during this process:)
CHEERS.
VeggHead BeerCyclist 