cycling – Page 19 – VeggHead BeerCyclist

2015 Cycling

Posted on December 22, 2015December 25, 2015 by jeffreylatty

I’ve been riding bicycles pretty regularly since 2009. Where the cycling relapse, in college around and about Southern Illinois, begun and I have been evolving into a decently average bicyclist since.

EⓋolⓋe –

verb (used without object), evolved, evolving.

to come forth gradually into being; develop; undergo evolution :

The whole idea evolved from a casual remark.

Biology. to develop by a process of evolution to a different adaptive state or condition:

The human species evolved from an ancestor that was probably arboreal.

I’ve made many Gran Fondo’s, metric centuries, imperial centuries and mudfulness’ towards becoming a better cyclist. Why not have a hobby that menatlly and physically stengthens you. Why not obtain and flourish a sense of adventurism.

Remember when you were a child and you actually remember how enjoyable your days were? Have you ever experienced a sobering permi-smile joy as an adult? There is an ongoing group of peers who (including myself) have had that same childhood sense while riding a Fat Bike. A Fat Bike is a massive sand, snow, creek venturing MTB (mountain bike) machine. In this group I had the first Fat Bike. It may have been low end, but it worked for a few kilometers. Now, I’ve ridden with almost ten differently owned FATBIKES. It is unreal in the snow. UNREAL IN THE SNOW.

I’ve been concentrating on the mental aspect of cycling rather than the physical demands for years. At work, on a walk, in the pool, just anywhere, I try and bring myself to breaking points. I want to have an unbreakable mind. I put myself through extremely aggitating scenerios that I will not prematurely specifically blog all over your face.

I did a Gran Fondo (110 km) Fat Bike ride and it was mentally draining.

Fat Bike Hike

What’s next? 🙂

Be happy. Be adventurist. Be healthy. Live and challenge yourself.

I & M Canal’s Issue

Posted on December 14, 2015 by jeffreylatty

The Illinos & Michigan Canal united the East Coast to the Gulf of Mexico with easier access as of 1848. According to Wikipedia, since 1964 eight engineered canal locks were designated a National Historic Landmark.

I’ve been getting to know this historic path extremely well since 2012. I documented a ride in September, 2012 that did not show any signs of a washout. I only documented aftermath of a fire that burned a field. And I have experienced and taken at least one decent bicycle ride via I&M Towpath that was washout-free. I remember this individual ride because of pictures and it was my contemplation process of ending a relationship. Without any detours or hazards, it was a free-thinking and relaxing ride.

In September the following (2013) year, was my next documentation of the I&M Canal. The towpath and I became close from then on. Ever since 2013 the same washout has been between Utica, IL and Ottawa, IL like one side is Mexico and the other the U.S with neither claiming the territory resulting in ultimate neglect..

Starved Rock State Park

There has been washouts along the Illinois & Michigan Canal, but have been fixed. There has been a near washout along the Hennepin Canal and even that has been fixed.

And then.

Hennepin Canal

The most West part of the I&M Canal does contain a rich Irish and Polish heritage equalling a poor catholic culture with a life involved around hefty drinking and vices.

Illinois Valley History

Furthermore, The I&M Canal provides immense opportunities for various activities from walking, running, adventurism and cycling. To pass the washout in and concludes risking injury, breaking the law, taking a high traffic road, and/or traveling extremely out of the way defeating the purpose of a worry free environment in which to roam.

I have heard IDNR has projected the project at a cost around $300,000.

Local businesses have offered to fund and construct permanent results only to be turned down. I’ve had about enough of this hazard/annoyance/apathy/lack-of-government-help

There has even been rumors of the BEAUTIFUL Starved Rock park to be promoted to a National Park. How is this neglect possible just outside of this unique beauty?

Just hoping for a miracle. Please share.

Happy Monday!

LBⓋ 10/10 CHILI

Posted on December 8, 2015 by jeffreylatty

My mother, the wonderful angel she is, made Vegan Chili for me the other night. It was nothing spectacular other than her kindness and simplistically comforting Chili flavor. I decided to try out block Daiya for the first time and prepare Chili ‘Cheese’ ‘Steak’ Fries. I also included a Chili recipe within my Low Budget Ⓥegan concept.

Last night I purchased a used, but basically new FAT BIKE as most components were not used except for wheels and frame. It has been nicknamed Arrogant Bastard.

I often come across things on Netflix that are popular and OK, but not very good in my opinion. I sometimes continue to watch them because hunting for something you feel like watching is the entirety of the battle. And then I came across this and the war has been victorious!

Real Rob

Low Budget Ⓥegan Chili 10/10 ingredients:

Celery, diced (13) @ $0.39 = $0.03 per serving
Onion, diced (5) @ $0.80 = $0.16 per serving
Carrot, diced (12) @ $0.84 = $0.07 per serving
Sweet peppers, diced (2.75) @ $2.50 = $0.91 per serving
Stewed Tomatoes (6) @ $2.19 = $0.37 per serving
Tomato Paste (5) @ $0.58 = $0.12 per serving
Broth (4) @ $1.98 = $0.50 per serving
Dry Pinto Beans (13) @ $1.12 = $0.09 per serving
Dry Kidney beans (13) @ $1.16 = $0.10 per serving
Dry Black Eyed Peas (13) @ $1.52 = $0.12 per serving
Corn, canned (3.5) @ $0.50 = $0.15 per serving
Seasonings: GarlicP/OnionP/Paprika/Salt/Pepper/ BrownSugar/Cayenne = $0.06 per serving
Saltines (30) @ $1.78 = $0.06 per serving

Approach:

I decided to cut out the use of any Oil for this Recipe.
I pre cooked Beans together for 60-75 minutes.
I chopped all Veggies and strained Beans and Corn.
Add Tomatoes and Paste. Fill Paste cans with Veggie Broth and add all ingredients with remaining Broth.
Add Pasty Broth and Season
Bring to boil, cover, simmer and periodically stir
GO FOR A FAT BIKE RIDE IN THE WET AND COLD AND COME BACK AND ENJOY!

It may be a bit deceiving at a whopping $2.74 per serving for this Chili, but the amount of serving are plentiful.

The block Daiya ‘cheddar cheese’ did not melt as I thought it would, but was extremely tasty!

Chili ‘Cheese’ ‘Steak’ Fries ingredients:

Potatoes, sliced and grilled (20) @ $2.99 = $0.15 per serving
Vegenaise, mmmm (64) @$9.98 = $0.16 per serving
Spinach, sliced (12) @$2.99 = $0.25 per serving
Chili, mmmm = $2.74 per serving unless MOM makes it for you 🙂
Daiya ‘cheese’ (7) @$5.95 = $0.85 per serving

Barrel Rolls:

Grill Potatoes
Slice Spinach and Daiya from block
Place Potatoes on plate and bake with heated Chili and Daiya.
Add Daiya and Vegenaise 🙂

BREAKⓋAST

Posted on November 30, 2015December 3, 2015 by jeffreylatty

There are most likely numerous things I do miss about a carnivorous and non-Vegan lifestyle, but, for some reason, I miss that sickening full feeling the most. And the subconscious connection between comfort-food and that sickly full atmospheric pressure is in the back of my brain as I’m still attaining to retain that damn sensation.

The conclusion was creating an awesome ongoing process of constructing Ⓥegan food that is extremely good for you that will never provide a sick-full ambience, like chasing a water-like mirage for 100 kms in a sand-boiling-into-glass desert. After months and months of scientifically creating food ideas like Einstein with an apron on and like Einstein riding a bicycle, there IS NOT a way to be engulfed by that death euphoria without torturing, murdering and consuming animal flesh or animal dairy products.

I will never in my life eat animal flesh ever again. So, it is settled. I do still enjoy creating and consuming Ⓥ “comfort-food”, but I will never experience that deathly ill susceptibility. I will only have an energetic, healthy and LIFEFUL consciousness and how is that a bad thing.

One fact that bothers me is Albert Einstein, the brilliant scientist, believed in vegetarianism his whole life, yet only practiced a vegetarian lifestyle at the conclusion of his life. For someone so smart, why did it take him so long..? I’d truly enjoy asking him that question.

I’ve recently noticed a trend of mothers posting cute pictures of their children and calling them “hams” on various social media platforms. I am biased being Vegan and haven’t stuck a fork in ham for well over three years, but I find it disturbing. All that I can think of is the torture and murder involved in preparing that “cute” dead animal flesh for the holiday. Why is that becoming a fad? I hope for the sake of quality of life that I am not the only one that has noticed and been bothered by this. Maybe I am overthinking this, but felt an urge to shed some light on this. If anyone can explain the reasoning behind this, I’d greatly appreciate it. I can only think of ignorance.

Penguins Kill Polar Bears

A newly found artist, Penguins Kill Polar Bears, are a post-rock scottish foursome that are talented and loud.

CHECK ‘EM OUT

PenguinsKillPolarBears

I am also gonna, from now on, keep track of prices most of the prices in relation to their serving sizes. LBV is still not finished, also. (Low Budget Vegan)

BREAKⓋAST ingredients:

Tofu, extra firm (6) @ $2.98 = $0.50 per serving
Eggplant, chopped (8) @ $1.78 = $0.23 per serving
Spinach, sliced (3.5) @ $2.98 = $0.86 per serving
Shallot, sliced (6) @$0.72 = $0.12 per serving
Portabellini, sliced (3.5) @ $3.99 = $1.14 per serving
SEASONING: SeaSalt/Pepper/FennelSeed/ DillWeed/Oil = $0.07
Lightlife ‘sausage’, crumbled (7) @ $4.99 = $0.72 per serving
Lightlife ‘beef’, crumbled (7) @ $4.99 = $0.72 per serving
Rye Bread, grilled (16) @ $2.89 = $0.19 per serving
Earth Balance (30) @ $4.99 = $0.17 per serving
Tortilla, warm – for burrito (8) @ $1.25 = $0.16 per serving
Potato, diced (20) @ $2.99 = $0.15 per serving
Garlic, minced (27) @ $2.99 = $0.12 per serving

This is definitely not the cheapest meal, at $4.43 per serving, it is well worth it for health and general life benefits. And depending on quality of vegetables, it can cost more. The spinach and Mushrooms are ridiculously expensive for the servings. Not 100% sure those were the serving sizes, but still way more than I normally want to spend.

I do not feel like going into much detail on how I made this. It’s pretty simple. I think I broke my toe last night and I’m going to attempt to ride tonight! I, also, am going to buy a Fat Bike tonight!!!

It’s been quite a few months since I rolled a FATTY!

Happy THURSDAY! Enjoy a good BEER

LBⓋ 1/10

Posted on November 19, 2015November 20, 2015 by jeffreylatty

A go-to quick and inexpensive sandwich that I’m hooked on keeps my belly and wallet happy.

I love Vegan food that is basically all ready prepared as a meat substitute, but it is rarely on the cheaper side. I have actually documented the price of the ingredients and would like to continue with 10 different ideas over the next few weeks.

Go-To Ⓥ Sandwich ingredients:

Hamburger-less Bun, toasted
Frozen Hash Brown Patty, baked or pan-fried
Iceberg Lettuce, torn and folded
Mustard, generously splashy
Tortilla Chips, on the side and/or on the sandwich 🙂

Go-To Ⓥ Sandwich Cost Science:

Buns (8) = $1.50 & $0.18 per serving
HashBrown Patties (10) = $2.00 & $0.20 per serving
Lettuce (5-7) = $1.77 & $0.22 per serving
Mustard (136) = $1.75 & $0.02 per serving
Tortilla Chips (13) = $2.00 & $0.16 per serving

I’m definitely not saying this should be consumed every day for every meal. It is, however, cheaper and healthier than fast food. It is also cheaper than using Ⓥ Boca patties. And I find them extremely satisfying. I still love my Ⓥ Boca patties, just can’t afford them all of the time especially if you are as thirsty as me. CHEERS at a whopping 79 cents per serving for this meal.

Veganism doesn’t have to be as expensive of a lifestyle as some of us can make it to be. Overall, the satisfaction of eating to BETTER the world and to BETTER ourselves is priceless no matter the price tag.

Ⓥeatballs

Posted on November 9, 2015November 11, 2015 by jeffreylatty

Back Burner Ragu Marinara ingredients:

Celery, finely diced
Carrot, finely diced
Onion, finely diced
Garlic, diced
Balsamic Vinegar
Veggie Broth
Tomato Paste
Chopped Tomatoes, canned or fresh (deseeded)
Sugar/SeaSalt/Pepper/Cayenne/GarlicP/OnionP

Steps:

Cook Garlic, Celery, Onion & Carrot before adding everything else.
Simmer for hours, stirring.
I used Brown Sugar this time and I put a splash of Liquid Smoke

I decided to cancel my plans on making Seitan ‘Parmesan’ in order to ride a Gran Fondo on my only day off in the last week. At times, I have been motivated to suffer through various rides. One, to make me stronger and two, to deplete any frustrations and stress life can bring. This stress killer was a ride with 20-35 km/h headwind. I chose to turn my Back Burner Ragu Marinara into a soup.

Gran Fondo

Creating things that are versatile keeps you on your toes and free to motivate your imagination in the kitchen. Just like recipes, plans do not have to be kept and should be open for changes and involve freedom.

Roasted Ⓥeggie Soup ingredients:

Back Burner Ragu Marinara, simmering
Cashew Milk
Tofu, soft
Eggplant, chopped
Potato, chopped
Cauliflower, chopped
Green Pepper, diced
Asparagus, chopped
Tomato, chopped
Celery, chopped
Mushroom, sliced
Onion, diced
Sugar/SeaSalt/Pepper/GarlicP/OnionP
Nutritional Yeast

High Dive Double Backflip:

Roast Veggies to desired doneness.
Add Tofu & Mushrooms towards the end of desired doneness, or not.
Simmer Cashew Milk with seasonings while Veggies are roasting.
Add roasted greatness to Sauce and enjoy 🙂

Last night I spontaneously decided to make pasta from my Soup. And also decided and brainstormed Ⓥeatballs. The last time I made meatless ‘meatballs’, I was not even Vegetarian yet. I took a different approach and had fun with the idea. The results were very rewarding and extremely tasty.

Ⓥeatballs ingredients:

Fennel Seeds, roasted
Eggplant, roasted & diced
Garlic, minced
Raw Cashew, pulverized
Raw Almonds, pulverized w/ skin
LightLife, ‘beef’ & ‘sausage’ – diced
Bread Crumbs, plain
Corn Meal
Vital Wheat Gluten, not too much
Idaho Spuds Instant Mashed, classic
Cashew Milk
NutritionalYeast/Sugar/Cayenne
GarlicP/OnionP/Turmeric/Thyme/Oregano
SeaSalt/Pepper

Cannon Balls:

Roast Fennel Seeds and Eggplant together and cool slightly before dicing.
Start mixing dry ingredients first before wet and more wet ingredients just to ease my anal-ness.
I decided to add Vital Wheat Gluten last just because I was unsure of how it would mix. I added a bit at a time while mixing with one hand until I found my ideal consistency.
Form into balls and bake before broiling to finish with some color and char flavor.

Pasta ingredients Ⓥ:

Bow Tie noodles, cooked entirely in Sauce
Roasted Ⓥeggie Soup, simmering
Spinach, sliced like Basil
Ⓥeatballs, fresh out of oven 🙂

Snow Angels:

Make sure noodles have cooked in sauce.
Add sliced Spinach.
Plate Pasta with Ⓥeatball.
Enjoy a beer and be happy:)

Currently on Netflix incase you’d like to GEEK OUT:

Mysteries of the Unseen World

The Physics of Light

Blushing Ⓥ Linguine

Posted on November 6, 2015 by jeffreylatty

Back Burner Ragu Marinara ingredients:

Celery, finely diced
Carrot, finely diced
Onion, finely diced
Garlic, diced
Balsamic Vinegar
Veggie Broth
Tomato Paste
Chopped Tomatoes, canned or fresh (deseeded)
Sugar/SeaSalt/Pepper/Cayenne/GarlicP/OnionP

Steps:

Cook Garlic, Celery, Onion & Carrot before adding everything else.
Simmer for hours, stirring.
I used Brown Sugar this time and I put a splash of Liquid Smoke

Blush Sauce ingredients:

Cashew ‘Milk’, mmmmm
SeaSalt/Pepper/GarlicP/OnionP/Cayenne/Turmeric
Nutritional Yeast/Sugar
Back Burner Ragu Marinara

Boil & simmer for 30-45 minutes.

Blushing Ⓥ Linguine ingredients:

Blush Sauce, hot & ready
Linguine, undercooked
Green Pepper, julienne sliced
Mushroom, sliced
Onion, diced
Parsley
Basil, sliced
Daiya, slices mmmm

Science:

Sauté Veggies and add Blush Sauce.
Undercook Linguine and drain to be completed in Blush sauce.
Plate Blushing Noodles and top with Blushing Veggies and Daiya slices.
Broil for two minutes and finish with herbs.

BBⓋ Ⓥuality Ⓥuest

Posted on November 4, 2015November 5, 2015 by jeffreylatty

Mixing bicycles, (good) beers and (great) food together is a powerful combination. And at that, not everyone is Vegan and definitely not even Vegetarian. I have learned most people are well aware and can somehow relate to Vegetarianism. It’s Veganism that overwhelms the carnivorous mindset. I try my best in any situation to influence people to better the planet and in bettering themselves.

Does that mean I should spend money and time on Vegan food to share? You’d better believe it!

I’m a huge fan of LightLife products. And their Smart Dogs are outstanding! I brought enough Smart Dogs to share and more than enough Ⓥasta Salad to share.

Seitan ingredients:

Vital Wheat Gluten
Rosemary/FennelSeed, crushed
Corn Meal
Cayenne/Thyme/Turmeric
Tomato Paste
Broth
SeaSalt/Pepper/GarlicP/OnionP
BayLeaves/Celery/Onion, for cooking in
Non-Dairy Cheese Cloth

411: Mix wet ingredients together and mix dry ingredients together and then mix wet and dry together. Form into a loaf and put into wet ‘Cheese’ Cloth and bake in Lasagna pan two hours flipping halfway in Broth. Remove from cloth immediately and store, add color or use!

WildTurkey 101 BBⓋ sauce ingredients:

Chipotle Adobe, chopped/mixed/liquified
Liquid Smoke
Garlic/Onion/Serrano, diced and roasted or roasted and chopped
Brown Sugar
Sriracha/BalsamicVinegar
SeaSalt/Pepper/OnionP/GarlicP
Tomato Paste
Broth
Wild Turkey 101, after a few sips 🙂

Shots:

Bring everything to a boil and simmer for hours.
Strain or do not strain, depending use.

Italian Dressing ingredients:

Olive Oil
Red Wine Vinegar
Balsamic Vinegar
SeaSalt/Pepper/Oregano
Garlic cloves, peeled & slight cut into

Two parts oil to one part Vinegar which is ⅔ Red Wine Vinegar and ⅓ Balsamic. Let marinate for days.

Ⓥasta Salad ingredients:

Rotini, tri-color & slightly overcooked
Daiya, ‘Cheddar’ slices-chopped
Black Olives, whole & then quartered
Italian Dressing
Cayenne
Cucumber, deseeded & diced finely
Radish, diced
Celery Seed
Sunflower Seed, shelled & unsalted
Spinach, basil-like sliced 🙂

Mix & add dressing as late as possible.

ⓋLattyDaddys

Posted on October 31, 2015November 11, 2015 by jeffreylatty

Vegan LattyDaddy’s are Vegan patties that are perfectly architected like imperfected Cincinnati’s Belgian Abbeys.

No need for Condiments. A LightLife LifeLine. A menace to society. How can one Vegan patty be so flavorful and still hold its own against heat?

Japanese beetles are not The Beatles with a Japan-like accent, but here in the midwest of the United States of America to ensure our Windows are sealed correctly.

Seitan ingredients:

Vital Wheat Gluten
Rosemary/FennelSeed, crushed
Corn Meal
Cayenne/Thyme/Turmeric
Tomato Paste
Broth
SeaSalt/Pepper/GarlicP/OnionP
BayLeaves/Celery/Onion, for cooking in
Non-Dairy Cheese Cloth

WildTurkey 101 BBⓋ sauce ingredients:

Chipotle Adobe, chopped/mixed/liquified
Liquid Smoke
Garlic/Onion/Serrano, diced and roasted or roasted and chopped
Brown Sugar
Sriracha/BalsamicVinegar
SeaSalt/Pepper/OnionP/GarlicP
Tomato Paste
Broth
Wild Turkey 101, after a few sips 🙂

Shots:

Bring everything to a boil and simmer for hours.
Strain or do not strain, depending use.

ⓋLattyDaddy patty ingredients:

Seitan, diced
Tofu, firm
LightLife ‘beef’ & ‘sausage’, chopped
Brown Rice, cooked
Black Beans, cooked
Pinto Beans, cooked
Lentils, cooked
WildTurkey 101 BBⓋ sauce, mmmmmmm
Sunflower Seeds, roasted
Cauliflower, diced & roasted
Eggplant, diced & roasted
Shallot, diced & roasted
Broth, Veggie DUH
Mushroom, sliced & roasted
Garlic, minced & roasted
Parsley, chopped
SeaSalt/Pepper/OnionP/GarlicP/Sugar
LiquidSmoke/Cayenne/Turmeric/NutritionalYeast
Instant Mashed Spuds, binding agent

Mix together. I let sit before forming patties. I normally would’ve roasted the patties, but I actually ran out of Parchment Paper and pan-fried the patties with very light oil in a non-stick pan.

ⓋLattyDaddy ingredients:

ⓋLattyDaddy Patty
Daiya, Daiya slices melt extremely perfect 🙂
Green Pepper, sliced and pan-fried or roasted
Tomato, sliced
Buns, bigger (gourmet) & toasted on insides
Vegenaise, mmmmm

Trick or Treat:

Toast buns and set aside.
Roast or pan-fry ⓋLattyDaddy patty and put Green Pepper slices under Daiya & melt.
Lather Vegenaise on inside of Buns and put together.
Put together without condiments. Place Tomatoes in there somewhere.
I baked halved Potatoes on a cast iron skillet for the side.

I find myself talking to beer store clerks/cashiers more and more. I think, unconsciously adapting them as my “bartender” as I don’t go to bars much anymore because they cannot upkeep their varieties of good beers to my beer guts demand. I don’t dwell of any issues going on in my life, just basically hired friends forced to bullshit with me. 🙂

Drink a Bicycle and go Ride a Beer. Have an extremely safe and outrageously FUN Halloween!

Vegan Lasagna with Ⓥicotta

Posted on October 21, 2015 by jeffreylatty

Lasagna is along the same lines with me as my Chili. In a past blog, I went through my Evolution of my Chili. I don’t think anyone read it, which is great, but I don’t wanna invest in that much time or that many words. I apologize (for apologizing) for any (not really) inconvenience.

The best Lasagna that I have ever made, involved Béchamel sauce. Which in French translates to “not Vegan” or something like that. I have created Ⓥicotta, a delightful VEGAN combination of Béchamel & Ricotta Cheese.

And of course Lasagna is never successful or possible, even, without a great sauce. In my case it’s my Back Burner Ragu Marinara. And now I am obligated to find throwback pictures to commemorate my Italian roots.