Ⓥ Andouille Dawg

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.

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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.

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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.

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CHEERS.

Ⓥ Picklewurst

My attempts over the last few years has been to ride ‘bulletproof’ bikes. I want to ride not repair on a RIDE. Pickle Juice and Pepper simmering. Pickles, Onion, Radish are sliced and mixed with Pickle Juice and pepper in a mixing bowl. Vegan Sausages are thrown into the simmering Juice with a Splash! They are heated and then grilled. As are the Whole Wheat Buns. Need I say more.

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CHEERS.

Ensalada de Cinco

Garlic, Onion, Riced Cauliflower and Jalapeño were panfried in Olive Oil. After color was obtained, Sea Salt and Pepper was mixed in with Cheican.

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In a mixing bowl, sliced Lettuce, chopped Arugula, Pico de Gallo, Olives and Mushroom were standing by.

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Kidney Beans, Corn and Carrot slices were ready and drained.

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Mixed all together with Ⓥ sour cream, Guacamole and Tortilla Chips, a magnificent Salad was built and enjoyed.

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CHEERS.

SW Rice Ⓥ Queso

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.

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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.

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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:)

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Grilled Tomato and Asparagus were charred perfectly to garnish this dish.

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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.

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CHEERS.

Shroomy Daiya Tempeh Melt

Quality Ingredients were key, here. Also, evolving leftover Potatoes into a spontaneously delicious soup was key (squared). Bread topped with Vegenaise, sliced Mushrooms and Daiya on one side & Vegenaise, Tempeh and Daiya on the other side were roasted and broiled with a good eye to become extremely melted. Paprika sprinkled on top before Iceberg Lettuce was stuffed between the two slices of greatness.

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These sandwiches were wrapped in foil and placed back into the oven for additional meltiness. Sliced and served with Soup, these Vegan Melts were flavorful, quick & easy and beastly hearty.

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CHEERS.

Orzo Asparagus

Happy New Bike Day! Happy Friday! In light Olive Oil, riced Cauliflower, Garlic & Seasonings (Pepper, Sea Salt, Garlic Powder and Crushed Rep Pepper Flakes) were stir-fried.

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Chopped Grilled Asparagus was mixed in with Daiya slices and Vegan Creamer. Cooked down lightly seasoned with previously stated seasonings once again. A good Beer, a Good bike ride and a couple of good sips of Good Tequila were had while the proper consistency developed.

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CHEERS.