Twice Roasted Daiya Potatoes

Simple and fairly quick, these Potatoes do not mess around. Heartier than your normal steak Fries, these are steakless Fries and Ⓥeganful Fries.

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Quality Russet Potatoes were quartered into large wedges. Large enough wedges to basically be an entree dish.

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The wedges were tossed in light Olive Oil, Sea Salt and Pepper, thrown on parchment paper (peels down) and roasted for around 20 minutes at 405.

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The wedges were tonged back into the mixing bowl and lightly seasoned with Garlic Powder, a pouch of Daiya ‘cheese’ and a pouch of Daiya ‘bacon’ from the ghost of Ⓥegan past. The hot Potatoes were not as easy to toss as dreamt. Almond milk was added to ease that process to my liking.

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These amazingly dressed Potatoes were roasted at 455 for additional 20 ish minutes. A craft Beer and a Hard Seltzer was had:)

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Garnished with Scallions. Inspired by the amazing Sonoran Desert, I drew my niece a Bday card:)

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CHEERS.

Southwest-Style Lasagna

Tequila was combined with Vegan//Vegetarian Refried Beans, Water, Cilantro, Kidney Beans, Sugar and Corn. This was my Lasagna Sauce.

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Jalapeños and Black Olives were sliced, deliciously. In a square pan, Sauce was plopped after Oven-Ready Lasagna Noodles; Sauce, Olives, Jalapeños and Daiya followed with layers.

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Lemon slices lined the dish. Covered and baked. Cilantro to garnish.

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CHEERS.

Cauliflower Ⓥ Piccata

Happy December! 2020 is almost in  the history blogs…

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A Vegan Piccata was prepared yesterday. An Illinois (only) Craft Beer advent calendar begun yesterday, as well:)

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Cauliflower was utilized to help this different Piccata concept come together. Cut into ‘steaks’, and coated with light Avocado Oil, these hearty slabs were roasted generously.

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In a saucepan, the sauce was started with Garlic, Veggie Broth, Sea Salt, Pepper, Cayenne, Earth Balance ‘butter’, Tomatoes, Capers and Spinach – added accordingly:)

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Rice with added Earth Balance ‘butter’ was also prepared. Brought together as if the plate was posing for a picture, this dish was fun (with a goofy IPA from Woodstock, IL) and extremely delicious!

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CHEERS.

Brussel’s Chipotle Bean Burger

Happy Saturday night!

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Utilizing store bought Chipotle (frozen) ‘burger’ patties, an enhancement to their subtle Chipotle flavoring took place.

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A seasoning mixture was produced. Chipotle Powder, Sea Salt, Pepper, (Good) Sugar, Garlic Powder and Paprika were thrown into this old tin-like shaker as happy as could be:)

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Shaved Brussel’s Sprouts were prepared to be roasted as well as pan-fried. The pan-fried method required a bit more oil, but it was worth it. Olive oils, Brussel’s Sprouts, Onion and the created spice were sautéed amazingly.

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The ALDI Chipotle ‘burger’ patties were ‘grilled’, topped with the Brussel’s savory sauté solution before being smothered with DAIYA and another sprinkle of the SPICE.

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Served with delicious Potatoes, no condiments were required in my sandwich. The enhanced Chipotle//rooty Sprouts flavor simply imploded the entire sandwich. Stay safe and don’t forget to moisturize the mind with a God Beer, responsibly.

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CHEERS.

LBⓋ 29 Bruncho Taco

Low Budget Ⓥeganism is self-explained once typed out.

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The key to LBⓋ is simplicity. All you need is Good Beer, Good Tunes and Good Positivity. The texture was great:)

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  • Tortillas [(Flour (20] @ $2.19 = $0.11 per serving
  • Peanut Butter (11) @ $3.79 = $0.35 per serving
  • Celery (2) @ $0.88 = $0.44 per serving

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Squeezable Peanut Butter helps this simple idea more taco-ish. $0.90 per serving!

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CHEERS.

Taco Pizza Salad

Life isn’t what it once was, but for hopefully all of us, still thriving through this global pandemic.

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(Vegetarian) Refried Beans were warmed with Veggie Broth, Crumbles, Pepper, Garlic Powder and Paprika.

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Small Pizza Crusts were then topped with the Bean Sauce, Jalapeño and Daiya:)

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A Taco Salad Shell was warmed and stuffed with a mixture of Arugula, Spinach, Iceberg Lettuce and Corn.

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To further Tacofy (?) this Salad…. Avocado, Tomato, Onion and Olives were added.

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The Pizza was the angel to the christmas tree…..

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STAY SAFE. MASK UP.

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CHEERS.

Pilaf Wild

Happy November!

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The world, at least mine, is still a mess, but let’s make some comfort food and calm our nerves with a quality drink.

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Evolution is such a beautiful thing. As humans, we are evolution. And as long as we’re on a planet, it will never end.

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My drinking habit has evolved to still include great beverages, but allowing my “man-boobs” & “beer-gut” to dissipate. For the last six months, I’ve been enjoying sugarless//maltless hard seltzer’s between beers. Instead of drinking four craft brews in one night, I might have a hard seltzer or two and a beer.

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Try it. Who wants to be overweight anymore. Just something that works for me.

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In water, Carrots and Potatoes were boiled with Sea Salt, Pepper & Garlic Powder. Wild Rice was cooked separately and drained. Jasmine Rice was added to the Potatoes and Carrots and cooked appropriately.

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Once the Rice has been cooked, Corn, Black & Red Kidney Beans, Celery and Onion were added and stirred in with the Wild Rice (previously cooked).

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The taste and smell of this dish was amazing, but the texture achievement (after all of the ballots were counted:) stole the show.

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Daiya Waffle Tortillas were made in a waffle maker:):):):)

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CHEERS.

Shepherd’s Ⓥice

A Ⓥegan play on Shepherd’s Pi was created with many flavors and textures coming together very nicely.

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The Ⓥice was a mixture of Jasmine & Wild Rice, Ⓥ Broth, Garlic, Carrots, Lemon Juice, Basil & Parsley, Sea Salt/Pepper/Chipotle Powder/Lemon Pepper, Capers, Earth Balance, White Wine, Corn & Peas and Meatless Crumbles.

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The Mashed Potatoes were prepared simply combining  Ⓥ Broth, simple Seasonings, Parsley, Paprika, Instant Mashed Potatoes and Corn Meal.

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Ⓥice on bottom and Potatoes on top were panned and baked. I tried them upside down and right side up. Both were delicious!

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CHEERS.

Ⓥizza Burger

Marinara was heated with Ⓥegan Crumbles and simmered. A Beyond Burger patty was tossed into a hot pan. After a few minutes, the patty was flipped once and doused with the Meatless Sauce.

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And then topped with Daiya and Spinach. A toothpick was utilized to keep the slippery Daiya in place. Covered and infused:)

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The Bun was lathered with Earth Balance ‘butter’ and panfried before spreading Meatless Sauce on the fried Bun. Combining with texture and exploding with flavor, this sandwich was quick, easy and fun.

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I have survived my second desert summer and the hottest Phoenix summer ever recorded.

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CHEERS.