craft beer – Page 26 – VeggHead BeerCyclist

Vegan Fettuccine Alfredo Simplistics

Posted on December 21, 2016 by jeffreylatty

Veganism is sometimes a tricky game. In my opinion, it all depends on how you go about the Vegan lifestyle. I’ve said it before and I’m not ashamed on saying that I am 95-98% Vegan. I do not purchase cheese, dairy or eggs. I do not become stressed over Vegetarian ingredients already in something. It’s easier to maintain that lifestyle healthier when you have time and energy to prepare all of your food. If you do not have all of the time in the world, it takes tedious preparations and planning or money to purchase the more expensive “faster foods”.

I will go ahead and include this as a LBV (Low Budget Vegan) idea. I went back to my roots. I thought about my restaurant kitchen manager days and how we used to prepare alfredo with heavy cream. That mindset was my approach this time around. Along with that mindset, was a simple approach. At times, I overcomplicate things to not work in my favor the best that they sometimes could.

Ingredients:

Almond Milk $1.99 @ 8 servings = $0.25 per serving
Oil & Garlic = $0.08 per serving
GarlicP/OnionP/Cayenne/Basil/SeaSalt/Pepper seasonings = $0.10 per serving
Instant Mashed Potatoes $2.49 @ 18 servings = $0.14 per serving
Fettuccine $1.28 @ 8 servings = $0.16 per serving

With great simple flavor and creamy textures, this pasta made my day! 73 cents per serving is amazing, also! Keep on rockin’! Try Triptych brewery out of Savoy, IL!

Just More Photos

Posted on December 16, 2016December 16, 2016 by jeffreylatty

Ⓥeggie Ⓥinguine

Posted on December 1, 2016 by jeffreylatty

The basis of this concept is the Sauce. Call it an accident. Call it Evolution. Perhaps, experience and stubbornness played a bigger role. Whatever ya wanna call it, this sauce is versatile and damn delicious.

It started as Vegetable Stew. A big pot of Intense flavor simmered and cooked down longer to infuse the flavors like the construction of a new galaxy over 100’s of billions of years, just at a much smaller time frame. Veggie Broth, Pinto & Northern Beans, Potato, Carrot, Celery, Asparagus, Brussel’s Sprouts, Tomato Paste, Onion, Garlic, SeaSalt/Pepper and Pineapple Juice were thrown into the pot. The taste was amazing, I just wasn’t pleased with the texture.

The Stew stayed in the refrigerator for a couple of days before I decided to blend the entire pot down to much more of a smooth Soup. Daiya was added as I allowed the Soup to cook-down for a strong fraction of a day. Various styles of consumptions followed.

Today, I used the last of it. Green, Yellow, Red & Orange Peppers were sautéed with Garlic, Onion, Portabella Mushroom and Seitan. Seasoned with RiceVinegar/CrushedRedPepper/ SeaSalt&Pepper, this stir-fry gave me the mouth-watering chills just from the visuals and aroma.

Linguine was cooked al dente and not rinsed and immediately thrown into warmed Sauce. I grilled some Bread to serve dry with this Pasta. Plated the noodles with stir-fry greatness ontop. No garnish needed.

CHEERS. PROST.

Bikes N Brews

Posted on November 30, 2016 by jeffreylatty

Yesterday, was a messed up day that was originally planned out to be an awesome day. Nothing went as planned, yet, it was still an awesome day. I wanted to enjoy this (probably) last extremely fair weathered Illinois day outside by going for a longer bike ride while still taking care of business. A simple (Vegan) breakfast was consumed. Wearing appropriate clothing is usually (at least for me) challenging in cooler climates, especially in Illinois’ decently vast range of temperatures. First, I planned to under-dress. I changed my mind and decided to play it safe and dress a bit warmer. 10:00am was going to be the departure time (40ish degrees F w/ a high of 58 F) and I was ahead of the game, like usual.

“If you’re not early, you’re late.”

-VeggHead BeerCyclist

My damn right Bontrager cycling shoe tightening tab broke. That was not the first Bontrager cycling shoe issue, but not a big deal. A pit-stop at my parents house was needed. I was finally off on my way when I took a left turn and the momentum gravity took my right foot completely off of my drivetrain with the outside part of my Crank Bros. Eggbeater still clipped in with the spindle just hanging out on my crank arm. Instinctively, I immediately tried assembling my pedal by hand. Questioning my thought process and noticing the looseness, I said a few R-rated words and walked the bike back to my parents house.

Additional tools other than the tools on me were needed. Basically, just a socket wrench and flathead screwdriver were used to try to reassemble this pedal. Twenty minutes later, I took that same left corner. And the same thing happened. The feeling and acknowledgement of giving up isn’t the best feeling, but is sometimes necessary to regroup and to be smart about the situation. I could have went home and switched out my pedals to continue my ride. In the back of my mind, were thoughts of what the third thing to go wrong could be. I didn’t want to chance getting hit by a car or anything of that nature. I continued my business to be done without my bike, while letting Crank Bros know about my issue. Those pedals have been through hell and I love the brand, but really? Their team responded quickly and I will always be a loyal Crank Bros fan.

I went to get my FatBike, Arrogant Bastard (and drop off my Trek Darth Vader) to enjoy the day. My last FatBike ride wasn’t the greatest. I biffed it and until yesterday did not notice that my derailuer hangar was bent. I manually bent it back and gave it a shot. Riding the Towpath, the sky became cloudy and the air a little cooler. Luckily, I was prepared.

My favorite tavern was my destination. Having a beverage or two, I (in spandex athletic gear) bullshitted with a biker couple (in their leather exhaust smelling gear) traveling to enjoy the last nice day as was I. We agreed to ride safe because vehicles do not respect two-wheelers and how we are at the risk of others’ concentration with our fate when on the road. That tavern is truly a Biker bar. Continuation of my day brought me back to my town and had my cycling jersey pockets stuffed with bombers of beer! Before going home, I stopped at a park to enjoy a Saison outside, when realization of how discombobulated my day has been as I did not have a bottle opener. I opened the bottle with force and broke the glass in the process. I walked home to save the Beer and to end my day.

Stress kills. There is a solution to everything. Sometimes, it isn’t easy to find. Not everyday will be perfect. Optimism helps everything. Ride a Bike. Drink a Beer.

Happy Wednesday!

Dill ‘Em All

Posted on November 13, 2016November 13, 2016 by jeffreylatty

An idea or concept, for me, usually means multiple attempts at trying something and with food, hopefully the attempts are edible. Which they were in this case. The key ingredients that I was toying with were Potatoes, Pineapple Juice and different types of BBQ sauces. Dill Weed is an amazing herb. Freshly chopped Dill Weed is the greatest thing ever. It basically defies physics and was probably responsible for the construction of the egyptian pyramids.

Sweet Baby Ray’s has a mustard BBQ sauce. The concept of flavors without even tasting has me excited, however, my taste buds are a bit disappointed. What can you do…Make your own.

In our vastly available variety of Craft Beer these days, I’ve been growing bored and almost impatient. It’s been a progressive trend for many months now. I could make my own….:)

I put a few ingredients together and decided to turn them into a salad. And later on, a burrito.

Dill ‘Em All : Potatoes, Carrot, Pineapple, Shallot, Tomato, Tofu, roasted Garlic, Liquid Smoke, Mustard BBQ, DILL WEED, Pineapple Juice, Pepper, SeaSalt, OnionP, ChipotleLime, PoppySeed, Turmeric were infused on a stove top via pan-fry while they were later met with much cooooler Iceburg Lettuce and Daiya. And that is how the Salad was one. I mean…..And that is how the salad was won.

Garden Ⓥizza

Posted on November 12, 2016 by jeffreylatty

Suffering from a pizza addiction might sound harmless and fun to most. I will forever fight to maintain my pizza relapsing to a minimum. Pizza very much still exists in a Vegan aspect. Animals not being murdered or abused in the process of this pizza addiction help another relapse to be cerebral intensified calming. Eat yo (Vegan) Pizza (responsibly).

I tried Vegan dough in a can. Fresh dough is out of my patience/lifestyle these days. It was good and easy. Combination of a Veggie Pizza with a Margherita-style pizza was my concept of this deliciously edible pie.

The “sauce” was a small mixture of OliveOil/BalsamicVinegarette/ Sriracha/Oregano/RoastedGarlic.

Conspiracies of Capers, Spinach, TOFU, Shallot and thinly sliced Tomatoes were made aware with truths of Daiya and Basil.

VEGANROOTBEERFLOAT

CaⓋun Bean Soup

Posted on November 6, 2016 by jeffreylatty

I have been slacking on a bicycle as of late and mostly just commuting everyday. I took the day off of the bicycle last Sunday, but went for a kickass 80km (50mile) ride last Saturday. Even though my longer rides have dropped, my (usually hard ridden) commutes keep me strong and ready-to-go. I messed with some wind on Saturday, but muscled through it.

#RideOn

My mother bought me a Cajun Bean Soup bean mix and I utilized them wonderfully. This Soup simmered for over five hours.

Truly a tasty (trick or) treat with a little seasoning, no oil and lots of Veggies and Beans. Nothing was purchased by myself just to be included in this Soup. Utilization of on-hand ingredients were my ingredients. I did use remaining Daiya ‘cream cheese’ and Earth Balance ‘butter’. Technically, they probably consist of some oil, but no oil added other than that already in those ingredients.

I used the Cajun seasoning mix that was included with the Beans. It wasn’t much and did not consist of any animal products. I boiled the beans for a bit and rinsed before starting the actual base of the Soup. I heated Veggie Broth with some leftover Salsa and chopped up Onion, Celery, Green Pepper, Mushroom, Jalepenos, Serrano and Potatoes. I utilized a little Pumpernickel Bread, finely chopped. The seasonings were the Cajun seasoning, Sea Salt, Pepper, Chipotle, Garlic & Onion Powder and some Chipotle Lime Powder. Lentils, Beans, (frozen) Corn, Jasmine Rice, Daiya ‘cream cheese’ & Earth Balance ‘butter’ were all thrown in and brought to a boil before simmering for hours. Water was added as needed.

This Cajun Vegan Bean Soup is plentiful and absolutely deliciously edible. I did not figure out the cost of this batch, but I’m sure for the numerous flavorful servings this involves it should be in my LBV (Low Budget Vegan) ‘series’ as it seems fairly inexpensive.

This daylight savings changing ridiculous angers me. It needs to be lighter later, not earlier in the day. I hope a Mars civilization wouldn’t partake in a time change.

Spanish Rice Brrritto

Posted on October 30, 2016 by jeffreylatty

I am not too sure if any of my imaginary readers are baseball fans or not, but tonight very well could be the last game of the World Series with a Cleveland victory. Cubs nation wants it so bad. We want to reign supreme for once in our lifetimes. The most powerful detail of Cubs fandom is our ability to bounce back and love our team. We are the greatest fans in baseball and deserve a World Series victory, but I am ecstatic of the fun this year has been and I am prepared to yet again look to next year. CUBS need a miracle and I am truly fine with that happening. I’m craving more for a World Series win in Chicago for the first time since 1945. Let’s go!

I made a Spanish-style Rice with all kinds of leftover ingredients. I used Black Beans, White & Brown Rice, Carrot, Onion, Radicchio, Radish, Cilantro, Tomato, Sugar/SeaSalt/Pepper and Celery. Cooking and draining accordingly I also added GoVeggie! ‘cheese’ and made Brrritttoes.

Toppling Goliath Brewing Company

Posted on October 29, 2016 by jeffreylatty

The nice thing to be true of beer fans, they are more generous than others. We enjoy sharing something that brings us joy. We ensure good times. We share any depth of knowledge of this crafty habit. My boss and I traded beers. He gave me four different Toppling Goliath BREWS. I’ve never experienced and of these Iowa beers and he wanted to share his favorite brewery with me from his home area.

Of course, he gave them to me on a night where I only have eight hours between shifts. I worked until 10:00pm on Thursday night and was at work at 6:30am on Friday (today) morning.

I made it work and I also made myself some food, trying some SOL cuisine ‘burgers’.

Dorothy’s New World Lager:

Poured well with good head appearing light, but definitely has more of an amber color. This lager is almost sweet. Maybe it’s honey, maybe it’s meybeline?

Psuedo Sue

HOLY SHIT THAT IS GOOD. Hoppy aroma and taste with citrusness.

I sliced a portabella mushroom and onions and pan-fry.

ADD BBQ SAUCE

Rover Truck

Everything an Oatmeal Stout should be!

Golden Nugget

That is extra citrusy amazingly hoppy.

Well DONE.

I am not going to pretend that I can taste and sense every hint of flavor. I know good beer and these were good. I tried live-reviewing these beers and that did not work.

I made SOLFOOD. Involved, was Buns, Famous Dave’s Chipotle Sauce, Alfalfa Sprouts, Spinach, Portabella, Onion, SOL & GoVeggie (V) ‘cheese’.

Lentili Mac N Daiya Meatlessburger

Posted on October 21, 2016October 21, 2016 by jeffreylatty

This is the end

Beautiful friend

This is the end

My only friend, the end

-Jim Morrison (The Doors)

The End

Prepare Lentili:

Tofu Tempeh Lentili

Prepare Lentili Mac N Daiya:

Lentili Mac N Daiya

Find Vegan English Muffins or Buns. Use a Beyond Meat Beastburger or Vegan Boca. Roast, toast and boast, meltedly:)

It’s nice to go for a muddy bike ride with others to a local brewery to enjoy a freshly brewed Craft Beer and for the first time, I could eat a sausage with them who were also enjoying sausages. They carried Field Roast sausages:) you betcha, I want that Chicago-style.