Ⓥ Souper

My choice of Vegan lifestyle obviously started with the easy decision of Vegetarianism close to three years ago. And while maintaining 100% Vegetarian lifestyle, I progressively made Vegan adaptations.

Social media is a tool and often a tool for me to reference statistics or dates. Today I’m gonna search through my social diary in Twitter. At some point in my life, I want to write a book with basically just my tweets.

  • First purposely #VeganVriday was 1.9.15
  • First purposely #VeganVeekend was 5.29.15

I did not survive every VeganFriday and I think I failed only one VeganWeekend after starting. I did, however, notice a difference in my digestive system and stomach between Vegetarianism and Veganism. Ultimately bringing me to the no-brainer decision of upgrading vegetarianism into Veganism as of 7.8.15.

I have finally found my love for Earth Balance Vegan ‘butter’. “Better late than never.” Says everyone.

I made SOUP for the first time in this colder turning time. And I was going to name it Souper Ⓥ Supe, but chose to shorten to Ⓥ Souper.

I found out that Sweet Potato skins are very edible and very good.

I resurrected my very first “real” bicycle in honor of his second birthday on September 22nd, in a 2014 Trek CrossRip. I’ve named him the HulkRip. I’ve ridden him through hell and back at over 7,000 km. He needed new cables, brakes, chain, cassette, chain ring and tape and pedals which I put on. He sat up at the bike shop for a good month awaiting a chain keeper. I’d like to keep HulkRip rideable for a long long time. And rode him for the first time in months yesterday. Happy Birthday, HulkRip!

 Ⓥ Souper ingredients:

  • Tofu, soft
  • Soyrizzo, had to add another ‘z’ because I’m a cubbies fan
  • Mushroom, sliced
  • Sunflower Seeds, shelled & I used non salted
  • Garlic, minced
  • Radish, sliced
  • Onion, Diced and julienne sliced
  • Green Pepper, shorter julienne sliced
  • Tomato, beefsteak diced and grape-whole
  • Spinach
  • BalsamicVinegar/Oil
  • Earth Balance ‘butter’, mmmmm
  • Jasmine Rice, cooked
  • Lentils, cooked
  • Kale, frozen & NonGMO mmm
  • Eggplant, chopped
  • Zucchini, chopped
  • Sweet Potato, chopped w/ skin
  • Red Potato, chopped w/ skin
  • Russet Potato, chopped w/ skin
  • Cilantro, frozen cubes mmm
  • SeaSalt/Pepper/Cayenne
  • Serrano & Hot Peppers, diced
  • Veggie Broth



I actually started out making a breakfast stir-fry and severely enjoyed it before later making into soup.


  • Cook Rice and Lentils together while stir-frying and later drain before adding.
  • Heat Oil and add Garlic, Hot Peppers, Potatoes, diced Onion and Eggplant.
  • Add Tofu, Soyrizzo, Sunflower Seeds and diced Tomato. Cover and sauté.
  • Add Seasonings, Rice/Lentils and BalsamicVinegar with generous Earth balance! Cover
  • Always stir occasionally…duh
  • Add Kale, Zucchini, Green Pepper, Julienne Onion, Radish, Mushroom, Cilantro& Grape Tomatoes
  • Can’t forget the SPINACH
  • Cover and simmer low

I served the stir-fry w/ wheat toast with Earth balance. I FREAKING LOVE EARTH BALANCE.

Rano Pano – Mogwai

To make Soup, I honestly just added Broth as it mixed and thickened extremely well. Very flavorful! And powerfully nutritious!

Go Cubbies as it’s almost playoff time! Have a good beer, take a good pic and ride a bicycle before the cold hits! Happy Thursday and Happy Weekend! Do something out of the ordinary!


Ⓥegan Pasta

Yesterday was my very first experience buying, cooking and consuming Earth Balance Vegan ‘butter’. It was extremely enjoyable and I’m officially now a lifelong customer. Along with Vegenaise, Earth Balance is better than animal-based dairy. SERIOUSLY. It could be the evolution of my palate, but serious tastiness anyway you consume these wonderful plant-based products is a no brainer.

Saturday night, immediately after work, I went for a ride via towpath to drink some beers and make a small night out of it. I noticed the super moon and was extremely impressed with the visuality of a normally immensely dark (death metal) towpath. I still used my light, but would’ve been fine without my NiteRider Lumina 700. When the moon casts shadows, you (me) know its close to our earth. For the second time this year, I completed a (my) local bars Hall of Foam where you get your name on a plaque for drinking 50 different beers. It was a great night! (Warning: not all in one night)

Here in northern Illinois, it has been unseasonably warm this September. And yesterday was the first Fall-like day this year (2015:). Chili (and Soup) season is HERE! Last night, after work, I had to make a buttery pasta with the amazing Earth Balance. I decided to make a Mexicano (Ⓥ) Pasta and I’ll just go ahead and call it Mexicano Ⓥasta.

 Mexicano Ⓥasta ingredients:

  • Earth Balance ‘butter’, mmmmmmmmm
  • Garlic, minced
  • Carrot, sliced small longways
  • Onion, (red) diced
  • Sweet Potato, WITH PEEL ON (try it!) chopped
  • Oil/BalsamicVinegar
  • SeaSalt/Pepper/ChipotleP/Cayenne/C.R.P./Paprika/FennelSeed
  • Cilantro, I used frozen cubes
  • Kale, frozen & NONGMOProjectVerified
  • Corn, kernels
  • Tomato, grape sliced
  • Rice, Jasmine & cooked
  • Lentils, cooked
  • Radish, sliced
  • Mushroom, sliced
  • Eggplant, chopped
  • Squash, Zucchini & chopped
  • Angel Hair pasta, cooked al dente & not rinsed
  • Thickening agent, instant mashed potatoes


T minus ______ until blastoff:

  • Added a bit of Oil to heated pan and sautéed Garlic with Carrot, Sweet Potato, Onion & Eggplant while cooking Jasmine Rice and Lentils on another burner.
  • I added seasonings, Corn, BalsamicVinegar & Zucchini, covering for a few minutes.
  • Once Rice/Lentils are done, I strained and added with Earth balance ‘butter’, Cilantro, Tomato, Radish & Mushroom, covering on a simmer.
  • I cooked Angel Hair (Capellini for those Italians:) al dente and strained. If you’d like, a little Oil on pasta…
  • I added a few pinches of instant mashed potatoes as a thickening agent and served over plated pasta!

I couldn’t stop eating this pasta. Not literally, but just about. I might eat the leftovers for breakfast!

I hope everyone is having a great week! I also hope no one witnessed any crazies during this Super Moon.

And go Chicago Cubbies! Happy Wednesday!

I also made Sweet Potato Chips 🙂 (to be mastered)

Ⓥegan Fall

As most of you should know, Fall is upon us, being almost September. This is when I am in my cycling prime and the weather is usually outstanding. That is, in Illinois, anyways. Sometimes it’s literally freezing in November. The month September is always great.

(I also, as most should know, I suck at finishing my blogs as it is now September third:)


(Also, this week has been in the 90’s F or 30’s C, but that’ll be in the next blog)


Along with the amazing cycling weather brings Fall-style beers. Whether it be Oktoberfest or Pumpkin/Yam beers, I am a big fan.

I am not a fan of short days and “Daylight Savings”. “Daylight Savings” does nothing other than waste electricity. People do not wake up like they used to. Farmers are just about extinct. I can’t even get myself started on factory farming-I will go on forever. The majority of people are awake and about in the evening. Let’s cut our electricity costs?

 In later September, I will partake in my very first organized ride. It is basically a metric century (110 km) of gravel and rough/tough terrain. I’m super excited! I’ve been kind of on the fence about Veganism… Not, on the fence, maybe it’s just not been as easy as I thought it would be. Consciously, it’s easy, but it’s when you’re not checking ingredients when ya (me) fuck up.

  • Chipotle BBQ Sauce containing anchovies
  • Chewable Vitamin C tablets containing Lactose/Milk

I’m not a beer prude who reviews beers like I can distinctively taste and smell the different notes. I’m not a poser and I only bullshit about things I do know.

Go listen to the album High Country by The Sword. It’s basically New Age Classic Rock? 

Mammoth Ⓥurger


Mammoth Ⓥurger ingredients:

  • Mexican Concoction
  • Morning Star Roasted Garlic & Quinoa, Vegan & NONGMO baked and diced
  • Hash brown patty, baked and diced
  • SeaSalt/GarlicP/OnionP/Pepper
  • Corn Starch, starchy
  • Sriracha/BalsamicVinegar/PeanutOil/Honey/Broth
  • Go Veggie! “cheese”, non-dairy
  • Daiya, mmmmm
  • Tempeh, grilled
  • Zucchini, grilled


Mexican Concoction ingredients:


To the best of my knowledge Mexican Concoction ingredients:

  • Brown Rice
  • Lentils
  • Split Peas
  • Potato
  • Carrot
  • Scallions
  • Cilantro
  • Eggplant, iThink
  • Onion
  • Japonica Rice
  • SeaSalt/Pepper/GarlicP/OnionP/Cayenne
  • Parsley
  • Pinto Beans

Slightly overcook everything.


Colossal Mammoth footprints:

  • Mix everything together to a nice consistency.
  • Save Daiya, Tempeh & Zucchini for later usage.


I decided to take a different approach to a sandwich. I basically wanted to make a cake and turn it into a sandwich.

  • I sprayed a pan with some oil. Which when it claims to be fat free, it’s complete bullshit. It’s fat free with the serving size being basically nothing.
  • Cake formed the tasty mass and baked, flipping with a inverted pizza pan over top after a good 12 minutes.
  • If the 12 minutes were not good drink a beer in three minutes and then flip with the pan science.
  • Bake another 10.


I do not not keep times, timers and measurements in mind. I’m basically bullshitting these times 🙂

  • Sprinkled with “cheese” and broiled.
  • Add grilled Tempeh and Zucchini
  • Cut like a pizza and stack on bottom bun
  • Broil Daiya over top and enjoy

These are the recent Fall beers that I’ve enjoyed. They were all tasty. The best being the Pumpkin Smasher from Big Muddy. Go for a ride, enjoy a beer and take a few pics! Be healthy 🙂