Happy Tuesday, readers and picture viewers. I hope your socks are as warm and comfortable as mine, if not more. To me, nothing is more rewarding than working hard all day only to get home to prepare a wonderfully delicious Vegan meal. Play with your food.
Oriental Cash(tof)ew was created winding down from a busy and productive workday with a couple of Good Beers and Fun with Food.
Tofu was marinated in Vegan Garlic Sauce, grilled, marinated in Vegan Garlic Sauce some more and than diced. Raw Cashews were pan-fried in super light oil before adding the diced Twice marinated Tofu. In this stir-fry, ingredients on hand were utilized. Seasonings instead of fresh ingredients were used.
Frozen Veggies were in the mix. As well as Garlic, Onion, Ginger & Poblano Powders, Balsamic & Rice Vinegars, Sesame Seed Oil, Sea Salt and Pepper. Rice Noodles & Soy Sauce were the final additions to this amazing mixture of ingredients.
Tofu is an extremely versatile and underrated ingredient. Twice Garlic marinated Tofu was the basis for this and another concept. In-between marinating sessions, the Tofu was Grilled.
Linguine is and always will be my favorite noodle. Nothing beats Linguine cooked al dente to be finished cooking with its starches in a sauce. Here, I used Earth Balance ‘butter’, Garlic & Onion Powder, Sea Salt, Pepper, Crushed Red Peppers, Parsley and Ⓥ ‘parmesan cheese’.
I saw a video online this morning on how to make a Taco Bell Crunchwrap. Craving Pasta constantly, I adapted an idea to make something absolutely edible. Pasta plated to be consumed with hands and a fork.
Quick and easy Garlic Daiya Bread was prepared using Bread, Earth Balance ‘butter, Ⓥ ‘parmesan cheese’, Garlic Powder, Sea Salt, Parsley and Daiya.
On a Tortilla Daiya was double-stacked to be smothered with Ⓥ Linguine nice and neatly. Daiya side down Garlic Daiya Bread was put on top of the Ⓥ Linguine pile. The Tortilla was folded over the Bread and pan-fried on both sides.
This was fun, quick, extremely easy and ever rewarding. Cheers!
These Potato Medallions were prepared to seriously be the dish with a side of a sandwich. These Potatoes were sliced, boiled, roasted and panfried before adding a single ingredient. The ingredients added were: slight Oil, Sea Salt, Pepper, Garlic Powder, Onion Powder, Dill Weed, Sesame Seeds, Riced Cauliflower, Balsamic Vinegar, Sriracha and Maple Syrup. Garnished with Pea Tendril, the sandwich complimented the Potatoes with ingredients such as: Meatless Brat, Dough, Pea Tendrils, Daiya and Smart ‘bacon’.
Tofurky prepares amazing meat substitutes that are Vegan. Simply after grilling the ‘brats’ on a cast iron skillet, I add a pickle and then pickle juice to drown the grilled Vegan ‘brats’. Mustard and Sauerkraut enhanced the deliciousness in a bun.
In the past few months, I have fallen in love with Ⓥegan ‘brats’. Tofurky and Field Roast are just damn amazing!
In this concept, I utilized Field Roast Mexican Chipotle ‘brats’. Mindful of how awesome Chipotle is with its smoky pleasant heat, I wanted to give something already great, a flair. Choosing to infuse the Mexican-style ‘brat’ with Italian-style finesse, was just damn badass.
O’Brien style Potatoes were roasted on parchment paper. Minestrone soup (from a can) was heated. The ‘brats’ were grilled. The soup was strained while saving the soup juices. The Potatoes, with slight Oil, were sautéed to achieve good color//char.
The Soup ‘stuff’ was flooded with a few amazing ingredients. Earth Balance ‘butter’, Garlic Powder, Sea Salt, Pepper, Cayenne, Dill and Ⓥegan Parmesan ‘cheese’. The Potatoes were mixed with the remaining Soup juices.