On Super Bowl Sunday, recipe evolution began. Ⓥegan Beer Brats were prepared in abundance. A couple of Beer Brats were definitely enjoyed during the game, while leftover Ⓥegan Beer Brats existed.
Creativity spun to develop a delicious Ⓥ Beer Brat Chowder. Again, leftovers did not disappear.
Added to adapt into Beer Brat Chowder were chopped leftover Chipotle Potato Wedges, Cherry Tomatoes, Spinach, Daiya ‘cheese’ and Follow Your Heart Shaved ‘parmesan’ – after slicing the Tofurky ‘sausages’.
The beginning to this madness started with Course Mustard, Garlic, Brown Sugar, a strong Lager Beer with Peppers and Onions to bathe the Tofurky ‘sausages’ in Beery greatness.
The conclusion of this recipe array is the Thrice (great band;) baked Beer Brat Ⓥ Potato Bake. The leftover Chipotle Potato Wedges were slightly rebaked and placed in a dish. The warmed Beer Brat Chowder was dumped over the twice baked Chipotle Potatoes with ‘creamy cheddar’ Daiya as the final ingredient before being baked, again.
Full of science and deliciously different ideas bursting from one as galaxies are formed, the idea is to ever inspire to fulfill your desire.
Aim high. Dream Big with Celery:)
Diced Carrot, Onion, Garlic and Celery were sautéed in light oil before adding Habanero Hot Sauce and White Wine Vinegar.
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.
A blender was utilized to grind and insanely infuse the wonderful flavors. Daiya was added and simmered. Happy Saturday!
The last of my Base Sauce previously used in my Tofu Florentine,
…was utilized wonderfully, in a deliciously Ⓥegan Blush Pasta.
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:)
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.
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:)
Trying to think outside of the bun, yet, stay inside of the bun, a sandless wich was constructed.
Corn Tortillas, a Pretzel Bun, Daiya, Cilantro, Black Beans and Jalapeño brought this deliciously textured (animal-free) beast to life.
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!
Hummus as the condiment:)
Simple and fairly quick, these Potatoes do not mess around. Heartier than your normal steak Fries, these are steakless Fries and Ⓥeganful Fries.
Quality Russet Potatoes were quartered into large wedges. Large enough wedges to basically be an entree dish.
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.
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.
These amazingly dressed Potatoes were roasted at 455 for additional 20 ish minutes. A craft Beer and a Hard Seltzer was had:)
Garnished with Scallions. Inspired by the amazing Sonoran Desert, I drew my niece a Bday card:)