Happy September and Taco Tuesday.
Easy. Earth Balance lathered bread was filled with Vegenaise and Daiya and grilled on both sides. I’ve found the best way to melt Daiya is to cover.
Chipotle Tempeh Elotes Taco
Chipotle Tempeh guidelines are in the link above, Zelda. (Nintendo joke (I quit playing video games like 20 years ago, almost;))
Lettuce, Onion, Tomato and Olives complimented the dice Grilled Daiya Sandwich and Chipotle Tempeh to celebrate a Vegan Taco Tuesday.
Surrounded by an exploding deadly virus and multiple wildfires, the current state of Arizona is close to being hell on Earth.
Comfort food is needed more than ever before. Today’s craving is Mac N’ Daiya!
And leaving recipes alone is not in my vocabulary. Let’s enhance normality. Let’s create character and texture:)
Veggies were lightly roasted before being lightly broiled. A new (to me) Ⓥegan Milk was utilized. Seasoned with Garlic powder, Sea Salt & Pepper, Smoky Tempeh was added to the little Milky mixture. The Mac was barely under cooked, drained and added to the mix with the Daiya ‘cheese’.
The roasted Veggies were added with a little more Ⓥ Milk. This hit the spot:):)
Mac n’ Daiya was being craved. And spicing that Mac n’ Daiya was mouth-watering.
SouWe Jo is SouWe Jo Dawg in this link.
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.
Normally, I only have room for one vice. This past Tuesday and Wednesday, I made room for one more. Las Vegas was experienced for the first time during an intentional overnight layover.
When in Vegas, one has to gamble. I’m happy to say that I came out with $250 and a great experience.
Avocado was sliced thinly and placed on top of Pico de Galo on top of a frozen Daiya Cheese Pizza and then baked heavily.
Veggie Refried Black Beans, Soyrizzo, Tomato Sauce, Corn, Garlic Powder, Spice and Sea Salt were simmered.
Yellow Potatoes were chopped and tossed in Sunflower Oil before being roasted at high heat.
Flour Tortillas were lathered with the Refried Bean concoction and a few small slices of Daiya before being slightly warmed.
The Daiya Pizza was cut into one square and sliced into Taquito fillers. The Daiya Pizza strips and Cilantro were rolled up into a Taquito and then baked.
Potatoes were seasoned with Chipotle, Garlic Powder and Sea Salt to be mixed with Radish and Guacamole.
I don’t condone gambling, but when in Vegas, enjoy a few Beers and play a few hands of Blackjack. And perfection in one person does not exist no matter where you are:)
In light Sunflower Oil, Garlic and Onion were sautéed before adding Stone Arrogant Bastard Ale. One sip was had before the remaining 15 ish ounces went into the pot. Stone Chipotle Mustard, Sea Salt and Garlic Powder were mixed in and cooked down.
Ⓥegan ‘cream’ was added into a boiling Beer stew. ‘cheddar’ Daiya was stirred in at a continuous high heat. Nutri Yeast and chopped Jalapeño complimented with frozen Ⓥegan Meatballs helped deliciousness to come one step closer.
Scallions were dropped in at the very end and Instant Mashed Potatoes to control consistency. Pretzel Hoagies were warmed and filled before being slightly toasted.