Ⓥ Tzatziki sauce was combining Lime Juice, Cucumber, Tomato, Ⓥ Yogurt, DILLLLLLL, Garlic, Sea Salt, Sugar, Pepper, Crushed Red Peppers and Paprika.
Pita was lightly seared o both sides before adding Ⓥ Tatziki, Tempeh, Arugula, Cucumber, Onion and Tomato.
When life gives ya a flat on the bicycle, I’d hope you were in preparations like I was today. This would be my fifth ride on the new Trek.
A multitool was brought. Two beers and one water were stowed. A pump, patch kit nor tube was not. Uber wasn’t the best at responding if they could fit a bicycle with. A beer was had. The water was salvaged (in survival mode-periodically sipped) and a trek home while pushing a Trek was experienced.
And Good Food was prepared. Southwestern Rice Ⓥ Queso was influenced by The Sonoran desert and its beautiful cacti warriors, the Saguaro cactus. A Chile Ⓥ Queso was made previously by heating Daiya ‘cheese’ Sauce with Pico de Gallo, Kidney Beans, Crumbles, Jalapeño and Corn. Seasoned, of course, with Sea Salt and Pepper. And CILANTRO:)
Grilled Tomato and Asparagus were charred perfectly to garnish this dish.
As Spanish Rice is often prepared, Garlic, Onion and Jalapeño were panfried before adding Brown Rice. Veggie Broth, Sea Salt & Pepper and Queso were mixed in.
Happy Thursday. I hope the world is well enough alone. Optimism is key for happiness and to boost yours and others immune systems.
Good food helps. Good comfort food is what I prescribe to multitask a few needs.
In a saucepan, Ⓥ ‘cream’, JustEGG, SeaSalt, Pepper, GarlicPowder and Paprika were brought to a strong simmer.
Ⓥ ‘parm cheese’, Mushroom, Smart Bacon and Parsley were mixed in. Linguine (precooked and seasoned) was mixed in to bring an easy comfort food, Ⓥegan-style, to my face and hopefully yours.
A mushroom craving was felt. A Ⓥ Mushroom Daiya Melt was constructed.
Good Bread was key. And giving that good bread proper heat character was key as well.
Avocado Oil was utilized instead of Earth Balance today. Portobello Mushrooms were sliced and thrown on a hot flat cast iron skillet. Once the Mushrooms started to juice, I seasoned lightly with Sea Salt, Pepper and (dry) Thyme. Sprouts was out of fresh Thyme. I flipped, lightly seasoned and charred the opposite side. Meanwhile, in light Olive Oil, Garlic, Ginger, Onion and Pepper were caramelized before adding Red Wine, Sea Salt and the Mushroom. At the very last moment, Arugula was mixed in.
The bread was charred one side before building the sandwich on each char side. Daiya, Arugula and Mushroom mixture made this sandwich. Thrown on the skill and flipped, this beastly Vegan sandwich was topped with shredded Daiya and Broiled. Cut in fourths, toothpicks were utilized to keep this stack intact.
As of 2020, the world’s doomsday clock has been set to a short 100 seconds. That was before this damn virus invaded our lives. Hopefully, immune systems and summer climates destroy this Corona without a Lemon or a Lime.
Tofu was baked on a griddle before being tossed with light Olive Oil and Hot Sauce.
I picked up a unique Hot Sauce while visiting Northern Arizona in a “haunted” old mining town, Jerome, AZ. This Hot Sauce is extremely Southwestern with ingredients being; Habanero, Smoked Habanero, Carrot Puree, Piquine Peppers, Smokey Pepper Vinegar, Tequila, Lime Juice, Onion & Spices.
Flour Tortillas were baked while Iceberg & Romaine Lettuce was mixed with sliced Spinach, Hummus and Pico de Gallo (Tomato, Cilantro, Lime Juice, Onion & Jalapeño).
Hand washing has always been a very consistent thing in my life as it should be in yours.