Ⓥ 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.

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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.

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A Ⓥ Hot Dawg was topped utilizing the Ⓥ Chipotle Beer Cheese. Also, Pretzels were enjoyed with the Ⓥ Chipotle Beer Cheese.

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CHEERS.

Dream of Celery Soup

Aim high. Dream Big with Celery:)

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Diced Carrot, Onion, Garlic and Celery were sautéed in light oil before adding Habanero Hot Sauce and White Wine Vinegar.

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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.

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A blender was utilized to grind and insanely infuse the wonderful flavors. Daiya was added and simmered. Happy Saturday!

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CHEERS.

 

TOFU Florentine

Happy Sunday Funday

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A Ⓥegan Roux kicked off a badass base sauce for a few different, yet, similar ideas.

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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:)

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Bow Tie Noodles were cooked not to al dente to be finished in the Florentine Sauce with cubed (not squared) TOFU.

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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’.

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A Craft Beer or three was enjoyed during this process:)

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CHEERS.

Ⓥeggie Sandwich

¡Happy Thirsty Thursday!

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A surplus of thirstiness is vast this Thursday as my country (USA) is utterly a mess and an embarrassment in the universe. I apologize to all and I don’t want to dwell on politics in any of my blogs, but I’ve been extremely angry and frustrated with my country for a great while. Yesterdays event was over the top – not okay, okay. I have high hopes and confidence in President-Elect Biden & Vice-Elect Harris. I need them in control now for my own sanity.

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A simple, yet, intricate sandwich was constructed and enjoyed to distract from the madness. A grilled Pretzel Bun was topped with Guacamole on both halves. A raw Tomato slice was platform for this Ⓥ sandwich to shine and hold the grilled Onion & Green Pepper and raw Radish slices.

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Roasted Chipotle Balsamic infused Brussels Sprouts were deleafed (new word?) to act as a ‘Lettuce’ for the Guacamole splattered top Pretzel Bun with roasted Jalapeño to plop on. Served to myself with Potatoes, remaining Brussels Sprouts And a Snow Cold Beer, a record for consuming (not really) a sandwich took place because of deliciousness.

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CHEERS.

Roasted Eggplant Pilaf

Chipotle and Balsamic Vinegar (with Olive Oil, Sea Salt & Pepper and Garlic) came together, infusingly, to be tossed with chopped Eggplant:)

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Roasted somewhat toasted, this Eggplant looked and smelt Amazing. A simple Pasta Sauce was simmered with Ⓥ Crumbles, Chickpeas and Mushrooms.

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Pre-cooked Brown Rice was added with chopped Parsley and the Roasted Eggplant.

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CHEERS.

Pasta Salad

With ease, a simple and quick Salad was developed. After the Chickpeas are cooked of course, a matter of putting things together was only needed.

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Olive Oil, Balsamic Vinegar, Garlic, Sea Salt, Peppe & Chipotle Powder mixed/stirred/shooken was created.

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Tri-color Rotini was cooked and mixed with the Chickpeas, Green Pepper, Onion, Radish, White Onion and VEGAN Parmesan. Just a quick reason to post a few pictures:)

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CHEERS.

Rice Lentili Bake

It’s amazing how vast a pot of Lentili (Lentili Chili) will last:)

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In previous posts, details of my Lentili are more vivid. Rice was cooked, Earth Balance ‘butter’ was added & mixed nicely before the Lentili was added to be infused with the art of stirring.

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Carrots were tossed with Crushed Red Pepper Flakes, Balsamic Vinegar, Olive Oil, Sea Salt and Pepper prior to a generous charring. The charred Carrots were diced to garnish the Rice Lentili Bake with Cilantro.

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The Rice confused Lentili included Soy Sauce and a Daiya topping previous of a light/medium baking.

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CHEERS.

Black Bean Daiya Quesadilla Wich

¡Happy Holidays!

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Trying to think outside of the bun, yet, stay inside of the bun, a sandless wich was constructed.

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Corn Tortillas, a Pretzel Bun, Daiya, Cilantro, Black Beans and Jalapeño brought this deliciously textured (animal-free) beast to life.

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To make this piece of art look and taste even better, Romain Lettuce, Tomato and Onion were placed between the Bun//Tortilla greatness. Served with steakless Fries and thrown into a basket, minimal dishes only had to be done. Stay safe!

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Hummus as the condiment:)

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CHEERS.

Lentili Daiya Dawg

Amazing flavorful Veggies were added to water – creating its own Veggie Broth before Lentils were added to be simmered for hours.

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A Vegan Hot Dawg was lightly grilled, tossed on a bun, topped with strained Lentili, Avocado and Daiya.

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Garnished with delicious Cilantro, this comfort food couldn’t be more comfortable.

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CHEERS.

Lentili Mac Stuffed Peppers

Time exponentially speeds up and my patience exponentially dwindles. Chili is the best cold weather comfort food. Canned beans are for amateurs or a quick fix for those desperate addicts:)

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My brain has somewhat evolved into the laziest (at the moment) chili concept – being stuck in a paradox between laziness and quality.

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Chili with Lentils = L E N T I L I

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Also, with the disapproval of canned beans, seasonings (in my mindfulness) are discouraged.

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Natural flavors of hot Peppers and Veggies are my key to something great.

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Lentili combined with Almond Milk, Daiya and Mac noodles were the filling to some Green Peppers.

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CHEERS.