Slice Corn and roast, broiling if needed for some color. Pan-fry Tempeh, Sunflower Seeds, Potato, Garlic and Onion in a blackened fashion using BalsamicVinegar/ChiliP/Pepper/SeaSalt/Sugar/GarlicP and eventually Daiya:)
In the meantime, I combined: Cabbage, Carrot, Tomato, Guacamole, Vegenaise, ChipotleP/Cayenne/CelerySeed/SeaSalt/Pepper and mixed.
I combined ingredients carefully. I consumed dangerously.
I had leftover stuff from a previous idea and also had a few 98% Vegan Wonton wrappers. Utilization of everything is key in cheffing correctly. I’ve mentioned before that I am not 100% Vegan, I am 98% Vegan – allowing slight room for error to bring stress levels down.I do not buy cheese. I do not buy eggs. I do not buy milk. I am 150% Vegetarian. And will be Vegetarian for the rest of my life.
Cashew Milk, Dub Roasted (unsalted) Sunflower Seeds, Artichoke Hearts-diced, Onion-chopped, Carrot-diced, Corn, Daiya-Cream Cheese, Liquid Smoke, Kale-diced, Salt/Pepper/Sugar/GarlicP/ChipotleP, Daiya-havarti–chopped, post-roasted Potato guts after choked and murdered (iHatePlants)-hence, the choke in the title, Cilantro-chopped, and BlackeyedPeas. I used the Wonton wraps to make Ⓥangoon. I baked them in the oven before squirting Sriracha-Soy Sauce to garnish.
You’ll never truly know what works and what doesn’t work without experimental trial and error cheffing. Spontaneity usually works best for me while hunger motivates me to ponder in the back of my mind like a pinball machine bouncing ideas of mixing ingredients with other ingredients. Do I want to cook my ingredients? Which technique do I use to cook my ingredients? Or do I not cook some or all ingredients? What haven’t I done yet? Do I need to remaster an existing idea and attempt?
Having a beer or two helps creativeness continuously flowing and going away from that game ending drain. If it turns out great, I’ll take a few pictures and blog about it. First, I’ll have a little fun with a photo.
I sliced Eggplant and roasted the slices. I smeared Daiya ‘cream cheese’ and torn Daiya ‘cheese’ slice on the roasted Eggplant and warmed in the oven. Out of the oven, I sprinkled a bit of Chipotle Powder on top and put a Caper underneath a sliced Tomato. Then I broiled slightly before adding some Oregano and SeaSalt. Deliciously easily edible.
CHEERS
I enjoy thinking that I do influence individuals to either think of food differently, dusting off their bicycle to actually ride it or go for an adventure and take quality pictures.
I gratefully appreciate any input that people are enjoying run-on sentences with decent pictures. I work hard to pay the bills in allowing me to blog in your eyes.
It has been a goal of mine for a good amount of time and it has been progressively evolving into something.
I took another step into my blogging goal with a purchase of my own domain. I do not know everything, however, a different insight provides more options to choose for themselves which path they’d want to take in hopefully bettering their lives.
Thanks to the billions of imaginary people who acknowledge my blogging.
Guidelines:
Enjoy a beer or non-alcoholic beverage that you’ve never had before somewhere you’ve never been before.
Slice Potatoes flatter-style in half and oven-roast.
I also roasted a few (like 50) sunflower seeds again.
The dip that I developed to fill the Potato Sliders with consisted of; Cashew Milk, Dub Roasted (unsalted) Sunflower Seeds, Artichoke Hearts-diced, Onion-chopped, Carrot-diced, Corn, Daiya-Cream Cheese, Liquid Smoke, Kale-diced, Salt/Pepper/Sugar/GarlicP/ChipotleP, Daiya-havarti–chopped, post-roasted Potato guts after choked and murdered (iHatePlants)-hence, the choke in the title, Cilantro-chopped, and BlackeyedPeas.
I simmered all ingredients before thickening with a bit of Instant Mashed Potatoes.
Stuff those innocently choked dead Organic potatoes and roast again before slightly broiling.
I do not provide recipes, yet guidelines, to take into consideration in creating something different yourselves.
Blackened Red Potatoes using Oil, Oregano, Cayenne, Chili Powder, Pepper, Garlic Powder, Sunflower Seeds and Daiya.
I baked a tortilla into a bowl to be stuffed with Iceberg Lettuce, Potatoes, Tomato, Corn with Cilantro, Black Olives, Mushroom, Carrot, Black Eyed Peas and Onion. I utilized Guacamole and Vegenaise for dressing.
My mother made some Vegan Potato Salad, greek-style, for me last weekend. I think she peeled Russet Potatoes and boiled them before cooling them and chopping to combine with Olive Oil, Red Wine Vinegar, Oregano, Scallions, Salt and Pepper. I finally fit it into my schedule to be consumed today.
When living off of preparing food for yourself and/or others, it is key to eliminate waste and utilize all ingredients. And that is often the biggest motivation to make different meals.
With Salad and I mean any type of salad, processed and pre-made dressings ruin salad and their potential health benefits. Natural raw flavor might not be for everyone, but if you train your pallet correctly, you’ll know what I’m talking about.
I chose to use, basically, my mom’s marinated Potatoes as my dressing. The flavors of other ingredients will act as helping this salad be drastically edible.
I baked a tortilla to serve the Salad in. I threw in Iceberg Lettuce, Tomato, Capers, Olives, Black Eyed Peas, and Mushrooms with my mothers Potatoes.
Make your own!
I unfortunately do not make time to dabble in the art of making fresh dough these days, so for this recipe I used Mama Mary’s (Ⓥegan) pizza dough. It is excellent and gives you (me) endless pizza construction possibilities.
I mixed Thai Peanut Sauce with Tamari and Sriracha for my pizza sauce.
I stir-fried Garlic, Sunflower Seeds, Carrot, Celery, Onion, Cabbage, Mushroom and chopped Daiya (Havarti Jalepeno) with Wok Me Up Garlic Stir Fry (chopped Tofu and the (Ⓥegan) Sauce).
Smothering the already prepared pizza dough with the Peanut Sauce, I then put a few slices of Swiss Daiya ‘cheese’ before adding the StirⓋry to be slow roasted in the oven at 250 F for 20 ish minutes. I broiled slightly.
I made some Brown Rice to consume with the remaining StirⓋry.
Stew Carrot, Tempeh, Eggplant, Green Peppers, Onion, Cabbage in a mixture of Vegetable Broth, Molasses, Sugar, BalsamicVinegar, Sriracha, Italian Herbs, SeaSalt, Pepper, Daiya and BayLeaves removed.
I bought a container of Pillsbury Crescent Dough Sheets and used that. I found a PotPie-like container and went with it. It cooked amazingly nice. To be remastered.
I enjoy putting myself up to a somewhat difficult task, somewhat often and somewhat regularly. Ideas pop into my head and I quickly say, “ok, let’s try it.” I don’t always achieve my small goals, but at times, I do. I challenge myself on a bicycle almost daily. I think of different ways to eat and conquer various Vegan foods.
And then you evolve, before repeating that same process on a larger scale.
It’s not about succeeding all of the goals, it’s about the effort forth attempting completion of the goals. The key is to not be lazy and to just try while having fun.
I also am decently easily documented for myself and have been infatuated with statistics since childhood figuring out equations for various sports stats. Averages, RBI, ERA, etc…
I want to prove to myself that it can happen and possibly influence others to work harder.
I may sacrifice my body by working too hard. I sometimes do not eat all day because I do not feel the need of food. I feel comfortable. If I am hungry, I snack healthily. Is it unhealthy to only feed the need?
Working a shift is a bike ride, in my mind.
When riding a bicycle, I only drink water when I’m thirsty and I eat when hungry. I take breaks when I need to take a break, not because I can.
And that mindset has been my approach on life. I don’t eat a meal because I can. It eat a meal because I want to create something and because I want to eat. I shower because I need to and so on. There is a huge difference between need and between want. I’m progressively ascertaining those differences with age.
I want to work hard. I want to work harder than you. In a sense, I may need to, also.
Out of 162 hours, I worked 73.26 without a break or a lunch. For the motherblogging record, I did snack. And I snack mostly on peanuts. I walked 190.08 km (118.11 miles) and I rode a bicycle 84.4 km (52.44 miles) consuming three hours and thirty-one minutes and thirty-five seconds. 3:31:35
Call the commuting work, if you dare. Riding a bicycle is amazing for the body and even better for the mind. I also, cooked all of my food other than the snack food.
Work hard, play harder.
VeggHead BeerCyclist 