Huggiging Cacti and tapping Beeri, the desert has been amazingly mild this spring. Vegan food has been plentiful during this new chapter in my life, desert exploration.
A Corn ‘Chowder’ was created to evolve as the universe explains our own species, to collaborate. Potatoes, Hot Peppers, Onion, Carrot, Tomato were boiled in flavorful Veggie Broth before being smashed. Corn kernels were added. Deliciously served mixed with Vegenaise, Cilantro complimented this plate.
A day later, these leftovers were warmed with additional Veggie Broth and pre-cooked Rice (Wild & Quinoa) and Black Beans. Spinach, Grape Tomatoes were added to be saved in an ice box for another day.
Continue reading Recipe Evolution
A new Veggie patty was experienced and enjoyed the other day, differently.
The All-American Ⓥ patty was pan-fried in light oil to be set aside. Good Bread was fried appropriately with Earth Balance “butter” before being crafted with Daiya, Ketchup, Mustard, Grilled Onions and Pickles. Lathered with more Earth Balance, the patty was added and pan-fried, lastly.
Lettuce, Sunflower Seeds, Tomato, Northern Beans, Cucumber and grilled Jalapeno were topped with a Plant-Based protein-heavy Daiya Melt Sandwich, cubed.
A different take on an American ‘burger’ to be eaten with a forking fork without animal harm or discomfort.
Happy Monday and Blackjack from the desert valley in Arizona.
Twenty-one days have passed in my Arizona-resident-acclimation.
Things are progressing well.
O’Brien Potatoes were roasted and broiled before being tossed in Earth Balance ‘butter’ and Daiya.
In a separate pot, Pickle Juice, Pepper and Garlic Powder were brought to a simmer. Northern Beans, (Instant) Brown/Quinoa/Wild Rice mixture, Beyond Meat Crumbles were added and heated until the Pickle Juiced infused and evaporated.
After the Daiya melted, the two seperate concoctions were combined with chopped Dill Pickles. Tortillas were warmed. Tortillas were stuffed and folded.
Happy Spring! Exciting news awaits as it is in the mid 60s here, today, in Northern Illinois.
A little over one week ago, I was hired for a retail position in Peoria, AZ. And within a week, I’ve hired a moving service, signed a lease, gotten a raise and gave a two-week notice. I will not dive into details about my job, but rest assured, I’m in great hands.
A one-way flight and a little packing is all that is left. The excitement is immense and the number of adventures to come are endless being less than 300 km from California or Mexico, just over 500 km from Las Vegas, less than 1,000 km from the Rocky Mountains and roughly 350 km from The Grand Canyon.
Being a sunshine addict, Arizona is perfect for myself to strive and thrive all year round. Strategically, my residence and workplace are at the center of a trail intersection.
Elote en Ⓥaso (Mexican-style Street Corn) GONE Vegan was simplistic. Corn Kernels seasoned with Hot Sauce, Sea Salt, Pepper and Garlic Powder were stirred in Ⓥ ‘cream’ and heated generously. A few pieces of Daiya were tossed in with Ⓥ Crumbles. Cilantro and Scallions were mixed in at the very end. After spooning corn in a glass, Ⓥ ‘sour cream’ topped the tasty corn with Chipotle Powder sprinkled on top. Lime and Radish garnished this Corn fiesta.