A Vegan concoction consisting of Justegg, Ⓥ Cream, Nutritional Yeast, Dill Weed, Paprika, Daiya, Sugar/SeaSalt/Pepper, Tofu, Instant Mashed Potatoes and Garlic was utilized once again.
Daiya, Arugula and Tomatoes topped the sauced crust to be baked and enjoyed!
Fruit is not in my food preparation routines, usually. However, these Vegan Belgian waffles have been making my mouth water at the local Sprouts, my home away from home (away from work:), every time they are spotted. A savory waffle sandwich will not be ruled out, in the future.
Organic Bananas were blended with Daiya ‘cream cheese’, Non Dairy ‘creamer’, Vanilla & light Sugar. After blending so cool, refrigeration was utilized while Waffle preparing took place. Keep Cool.
Three pre-made frozen Waffles were thawed in the oven before panfrying in Earth Balance. Quick & easy, the Waffles were plated, creamed and berried.
Normally, I only have room for one vice. This past Tuesday and Wednesday, I made room for one more. Las Vegas was experienced for the first time during an intentional overnight layover.
When in Vegas, one has to gamble. I’m happy to say that I came out with $250 and a great experience.
Avocado was sliced thinly and placed on top of Pico de Galo on top of a frozen Daiya Cheese Pizza and then baked heavily.
Veggie Refried Black Beans, Soyrizzo, Tomato Sauce, Corn, Garlic Powder, Spice and Sea Salt were simmered.
Yellow Potatoes were chopped and tossed in Sunflower Oil before being roasted at high heat.
Flour Tortillas were lathered with the Refried Bean concoction and a few small slices of Daiya before being slightly warmed.
The Daiya Pizza was cut into one square and sliced into Taquito fillers. The Daiya Pizza strips and Cilantro were rolled up into a Taquito and then baked.
Potatoes were seasoned with Chipotle, Garlic Powder and Sea Salt to be mixed with Radish and Guacamole.
I don’t condone gambling, but when in Vegas, enjoy a few Beers and play a few hands of Blackjack. And perfection in one person does not exist no matter where you are:)
Nutcheese ‘alfredo’ was heated. Miyoko’s ‘mozz’ was added with sundried-tomato basil seasoning and Cayenne.
Cheican (faux chicken) was pan-fried and sliced. Flatbread pizza dough was sauced. Chopped Smart Bacon was added with sliced Spinach to cover. Tomato slices, Follow Your Heart slices, Mushroom, Cheican slices and lightly braised Broccoli completed this Pi.
In the desert valley soil, lives a fungus. This fungus spreads spores that people might breathe in. This is Valley Fever. I might have this or strep throat. We will see. The desert is a different beast, from what I am used to.
RIDE ON. COOK ON. PIC ON. LIVE ON. CHEERS.
Happy Friday! Too long has passed since my last homemade Seitan exploration, however, this time around was extremely enjoyable.
As some know, I’m a huge baseball // Chicago Cubs fan. And possibly in a previous post, some may have read about my voyage west soon. Ironically, the Arizona Diamondbacks are in Chicago, this weekend, playing the Cubs. This weekend also happens to be my last weekend, for me, in Illinois as I will partake in my first ever one-way flight to Phoenix, Arizona. Additionally ironic, my first weekend as an Arizonian is next weekend where the Chicago Cubs will be in Phoenix to play the Diamondbacks.
This Seitan batch included Vital Wheat Gluten, Fennel Seed, Sesame Seed, Sea Salt, White Pepper, Garlic, Tomato Sauce, Water and Cayenne. After mixing and kneading, the loaf was wrapped in a dairy-free Cheese Cloth. In a pot, Veggie Broth, Bay Leaves, cracked Pepper, Sea Salt and Garlic Powder we’re combined. The Seitan loaf roasted in this mixture, turning and flipping halfway through.
The Seitan was sliced thickly and panfried on both sides for color//texture. Tomato Sauce, Liquid Smoke, BBQ Sauce, Chipotle Powder, Tarragon, Pepper and Brown Sugar were generously mixed and lathered all over the Seitan before being baked. Sliced, relathered and additionally baked, the Seitan concluded.
CHEERS – sent from my iPhone
This story starts out going for a bicycle ride to the most Vegan friendly grocery store, which happens to be the furthest, to grab ingredients and good Beer being craved.
Dissecting road and trail angles, bends and hills with wind in the face and blood rushed variables, through town and through the brain, the mind opens and ponders craved ingredients into a recipe concept.
After purchases are made, the mind Rides developing certain techniques of how these ingredients can come together.
A stop is made in a beautiful park. A Beer is enjoyed. A few pictures are captured. The miniature journey continues and evolves into a day of Bike Riding, Creating and (somewhat responsible:) Consumption.
Workdays interrupt these days from happening consecutively, but not by much.