Ⓥ Chipotle Beer Cheese

A Ⓥ Roux started this amazing sauce with Earth Balance, Pepper and Flour. A majority of a bottle of Founders Brewing Company Porter was added (the remaining balance was enjoyed in the mouth and belly:) with a Ⓥ Cube and slightly cooked down.

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Almond milk, Parsley, Chipotle & Garlic Powder were infused (not confused, yet abused) before adding a little jar of Chipotle Sauce and two types of Daiya – Cheddar slices and Mozzarella Shreds.

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A Ⓥ Hot Dawg was topped utilizing the Ⓥ Chipotle Beer Cheese. Also, Pretzels were enjoyed with the Ⓥ Chipotle Beer Cheese.

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CHEERS.

Dream of Celery Soup

Aim high. Dream Big with Celery:)

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Diced Carrot, Onion, Garlic and Celery were sautéed in light oil before adding Habanero Hot Sauce and White Wine Vinegar.

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Soon after, Almond Milk, Sugar and a Ⓥ Cube were mixed in to come to a boil. Seasoned with generous Celery Salt, Dill, Pepper, (fresh) Parsley, the aroma was (nose and) mouth watering.

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A blender was utilized to grind and insanely infuse the wonderful flavors. Daiya was added and simmered. Happy Saturday!

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CHEERS.

 

Blush Daiya Toni

The last of my Base Sauce previously used in my Tofu Florentine,

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TOFU Florentine

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…was utilized wonderfully, in a deliciously Ⓥegan Blush Pasta.

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Earth Balance ‘butter’, Flour, Sea Salt, Pepper (the Ⓥegan Roux) was slightly panfried before adding Garlic Powder, Almond Milk, a bit o’ water, a Veggie Bouillon cube (more of a rectangle), Carrot, Celery, Onion and (real) Garlic. After simmering for hours, a huge amount of Parsley was added:)

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A pot of diced Tomatoes, Tomato Paste and dry Basil was simmered in a pot separate from the Base Sauce. The Base Sauce was added to the other and cooked down with Hot Sauce, Sugar, sliced Tofurky ‘sausages’ and a Bay Leaf.

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Rigatoni Pasta was cooked slightly under al dente and strained, not rinsed, to be added to the Blushness with Daiya and Spinach after the Bay Leaf was found in the pot – not in the mouth:)

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CHEERS.

Rice Lentili Bake

It’s amazing how vast a pot of Lentili (Lentili Chili) will last:)

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In previous posts, details of my Lentili are more vivid. Rice was cooked, Earth Balance ‘butter’ was added & mixed nicely before the Lentili was added to be infused with the art of stirring.

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Carrots were tossed with Crushed Red Pepper Flakes, Balsamic Vinegar, Olive Oil, Sea Salt and Pepper prior to a generous charring. The charred Carrots were diced to garnish the Rice Lentili Bake with Cilantro.

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The Rice confused Lentili included Soy Sauce and a Daiya topping previous of a light/medium baking.

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CHEERS.

Black Bean Daiya Quesadilla Wich

¡Happy Holidays!

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Trying to think outside of the bun, yet, stay inside of the bun, a sandless wich was constructed.

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Corn Tortillas, a Pretzel Bun, Daiya, Cilantro, Black Beans and Jalapeño brought this deliciously textured (animal-free) beast to life.

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To make this piece of art look and taste even better, Romain Lettuce, Tomato and Onion were placed between the Bun//Tortilla greatness. Served with steakless Fries and thrown into a basket, minimal dishes only had to be done. Stay safe!

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Hummus as the condiment:)

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CHEERS.

Lentili Mac Stuffed Peppers

Time exponentially speeds up and my patience exponentially dwindles. Chili is the best cold weather comfort food. Canned beans are for amateurs or a quick fix for those desperate addicts:)

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My brain has somewhat evolved into the laziest (at the moment) chili concept – being stuck in a paradox between laziness and quality.

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Chili with Lentils = L E N T I L I

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Also, with the disapproval of canned beans, seasonings (in my mindfulness) are discouraged.

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Natural flavors of hot Peppers and Veggies are my key to something great.

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Lentili combined with Almond Milk, Daiya and Mac noodles were the filling to some Green Peppers.

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CHEERS.

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.

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.

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.