Super Ⓥ-Dawg


The climate in north central Illinois this late April-early May has not been the most friendly. Normally, I would be riding a bicycle with most of my free time. The cold wet wind needs to settle down. I don’t like to spend tons of time in the kitchen on the nicer days. Creating faster Ⓥ options leaves more time to get outside and play:)

In a skillet, (dry) minced Onions, Mustard Seed and Crushed Red Pepper were lightly sautéed in light oil before adding Morning Star glory (Ⓥ Seitan, Ⓥ Cheitan, Ⓥ Pulled Peirk). Canned Ⓥ Chili was added after a bit with Liquid Smoke, Sea Salt, Pepper, Sugar and Garlic Powder. Ⓥ Smart Dawgs were added and simmered.

In a separate pot, Jasmine and Wild Rice were cooked. The Rice was added to the Super Ⓥ Chili. Frozen Fries were baked. The Super Ⓥ-Dawg was built and Daiya was melted on top. BBQ Sauce and Mustard made the Dawgs even more Super.



Grilled Ⓥegg Ⓥholl

A Vegan version of a Vietnamese Pho idea was prepared a few days prior to the Grilled Ⓥegg Ⓥholl abstraction. In a previous blogging, my Ⓥho version was posted in basically laziness in just pictures. Today, I will reiterate with a few words and ingredients.




Veggie Broth, Merlot, Balsamic & Rice Wine Vinegar, Sriracha, Roasted Garlic, Sugar,  (freshly ground) Coriander & Fennel, Ginger, Dill, Sesame Seed Oil, Sea Salt & Pepper and Thyme was brought to a boil in a pot. Seitan, Cheican, crumbled Tofu, diced Onion, Carrot, Cauliflower, Sweet Potato, Celery, Russet Potato and whole/halved Cashews were added, covered and simmered for a while. After a while, quartered Mushrooms, Wild Rice, Bean Sprouts and Scallions were added to simmer until Wild Rice became tender where Rice Noodles were added and covered while taken off of the simmering heat.




In the past, I’ve made some foods with wonton wraps which contain a tiny amount of eggs. Steering away from wontons, a 100% Ⓥegan Ⓥegg Ⓥholl was brainstormed. Let’s stuff Tortillas with my Ⓥho and let’s grill it a bit. This idea would be great with a Chili Sauce, but without dipping. Apologies to any and all dipsticks, but I’m too lazy for any of that noise.


In a sauce pot, Water was simmered with Ginger, Garlic, Crushed Red Pepper, Rice Wine & Balsamic Vinegar, Sugar, Sriracha, Sesame Seed Oil, Sea Salt & Pepper and Dill. I mechanically tried chopping some ingredients first. Corn Starch was added to thicken.


Ⓥho was stuffed into a warmed Tortilla and wrapped burrito-style to be slightly grilled. The Chili Sauce was panfried with the Grilled Ⓥegg Ⓥholl and sliced in half to be served with more Ⓥho.


Enjoy your week!


Greek-Style Salad

My mother made some Vegan Potato Salad, greek-style, for me last weekend. I think she peeled Russet Potatoes and boiled them before cooling them and chopping to combine with Olive Oil, Red Wine Vinegar, Oregano, Scallions, Salt and Pepper. I finally fit it into my schedule to be consumed today.

When living off of preparing food for yourself and/or others, it is key to eliminate waste and utilize all ingredients. And that is often the biggest motivation to make different meals.


With Salad and I mean any type of salad, processed and pre-made dressings ruin salad and their potential health benefits. Natural raw flavor might not be for everyone, but if you train your pallet correctly, you’ll know what I’m talking about.

I chose to use, basically, my mom’s marinated Potatoes as my dressing. The flavors of other ingredients will act as helping this salad be drastically edible.


I baked a tortilla to serve the Salad in. I threw in Iceberg Lettuce, Tomato, Capers, Olives, Black Eyed Peas, and Mushrooms with my mothers Potatoes.

Make your own!

Vegan Pot Pie

Stew Carrot, Tempeh, Eggplant, Green Peppers, Onion, Cabbage in a mixture of Vegetable Broth, Molasses, Sugar, BalsamicVinegar, Sriracha, Italian Herbs, SeaSalt, Pepper, Daiya and BayLeaves removed.


I bought a container of Pillsbury Crescent Dough Sheets and used that. I found a PotPie-like container and went with it. It cooked amazingly nice. To be remastered.

Tofupeh Rangoon

I pictured these jumbo Tofupeh Rangoon turning out just a little bit better, visual-wise. The wonton wraps like to flop around, limply. And that is why the smaller wonton wraps are commonly used. All in all, they were still extremely deliciously edible.


My Sourly Sweet Sauce consisted of:

  • Pineapple Juice
  • Molasses
  • Rice Vinegar
  • Balsamic Vinegar
  • Tamari
  • SeaSalt
  • Cayenne
  • Garlic Powder
  • Corn Starch

The amazingly delicious Tofupeh:

  • Tempeh, diced
  • Tofu, extra firmly crumbled
  • Wasabi Powder
  • Tamari
  • Balsamic Vinegar
  • Thai Style Peanut Sauce
  • Daiya Cream Cheese
  • Daiya Jalapeno Havarti Cheese, diced
  • Scallions, chopped
  • SeaSalt/Pepper/GarlicP/Sugar/DillWeed

Basically, just pan-fried Tempeh and Tofu in oil before adding everything else.


I used Sugar/Water/Mollasses for Wonton adhesive. I baked the Rangoon on low heat.


The Wonton wraps contain less than 2% egg. I’d say this recipe is 99.5% Vegan.


Deliciously Dairy-Free.



RIP Gene Wilder.

Daiya Stuffed Tomato

My Aunt gave my Mother a few delicious garden tomatoes the other day. My mother, who knows how much i hate plants and wish death on all of them, gave me the majority of them. I butchered the biggest, meatiest and liveliest Tomato that I could find. I first obtained it and named it and showed all the kids, who adored this giant Tomato, Potato. I kept it around for awhile and became friends with Potato, the Tomato. I got hungry. I became a bit greedy. I took out my butcher dagger and gutted Potato, the Tomato, and consumed all of its flesh violently like an animal. I like animals, though. I would never murder them, but I dispise PLANTS…..


In todays plant massacre….


I boiled, seasoned and cooked a mixture of Cacti, White Rice and Japonica Rice. I gutted Potato, the Tomato, and threw his guts in with the Rice including Cilantro, and Earth Balance dairy-free ‘Butter’. I chopped any little life left that an Enjoya Pepper would have and grilled those meaty mofos. I baked, I roasted, I killed those plants and ate them all viscously. And not only do I do, but I tell others about my rage against plants. I practically boast upon their death.


Egg Substituteless Breakfast

It’s cool what some brands are doing with Vegan meatless and eggless substitutes. It is becoming easier than ever to be Vegetarian and even Vegan. Truly, it is easy as shit – just eat vegetables, but the majority of us have been spoiled with comfort food and ease of the fast, delicious food from murdering and torturing animals. I am extremely guilty of eating some of these Vegan, quick and easier, products, but some of them are trying to imitate too intensely. And what is up with heath of preservatives and ingredients in these products. I’ve made numerous types of Veggie burgers from scratch. Knowing what exactly is in them, eases my mind and the quality is unreal.

The other day I made a steak substitute with nothing other than a Sweet Potato, I just had trouble finding a Sweet Potato knife:)


Last night I made a late breakfast, probably because I had a few beverages and was a bit confused, but my goal was to imitate the look of dead chicken babies hatched out of a life-case that escaped a chickens ass. I did not have to wash any fecal matter away from anything. I did not have to kill anything other than the plant genocide that already took place. The plants only have a voice when we choose to speak for them. And most of us talk positively of these plants that we use and kill, sucking all of their life away.


These resilient plants have vast life in vast places as we keep murdering, they grow their armies quicker. We can only do so much as the slow-growing plant consuming army that we are. Climate change, water crisis and destruction of land helps plant armies expand slower, but we want to murder these things. And the game plan is to let them grow to consume all of them. And an upgraded game plan has been developed. There is a group that hates plants more than us adults. The problem is they are not fond of the dark and evil consumption of these plants. We need to teach these KIDS the magnitude of torture we need to afflict on these living things.



thumb_IMG_6718_1024 2

  • Hashbrowns, pan-fried
  • Tofu, crumbled & pan-fried
  • Corn Meal
  • Mustard
  • Balsamic Vinegar
  • SeaSalt/Pepper
  • Cilantro
  • Cucumber
  • Radish
  • Onion
  • I used two leftover smartdogs, diced

Happy Wednesday!

Chicago-style Dawgza

“Goodbye my friend

I hope you are well

I’m sorry our time has run out

There’s so many stories left to tell

About our battles, losses, and victories too

My tongue hurts with the words

I never said to you”


Recipe at the end………….:)


I ordered a new bicycle Friday after getting off work. It is by far the most expensive bike that I’ve ever purchased. It is also the nicest bike that I’ve ever purchased.

CrossRip 3

The video shows the CrossRip 2, this will be my third CrossRip, so I have to go with the 3, right!? To help with funds, I will be selling my original CrossRip. I named this bike the HulkRip. The HulkRip is a 2014 CrossRip purchased in 2013. It was my real first bike and I rode the shit out of it! It has a heart of steel with durable aluminum skin. It has been through numerous wrecks and has truly survived a beating. I’ve ridden this monster just short of 8,500 km (roughly 5,300 miles). I have upgraded to a carbon fork and have rebuilt its entire drivetrain. I’m sad to see this beast go. And technically he hasn’t been sold yet;) My Sunday consists of cleaning the HulkRip up and getting ready for a sale.


I had an interesting Saturday, yesterday, of drinking a lot of beer, eating VEGAN and riding a bicycle, henceforth, VEGGHEAD BEERCYCLIST. This is who I am. I slept horribly Friday night / Saturday morning. I might as well say that I barely failed at pulling an all-nighter. I decided to give up and I made VEGAN pizza while enjoying a beer.


I don’t always drink first thing in the morning, but when I do it usually makes for an interesting day worth blogging into (onto) peoples faces.


My idea was to eat/drink and nap hard afterwards. That did not happen. I went out and rode 50km and enjoyed numerous other beers. It was hot and hydration is key and beer is a little more lively than water. It is water on steroids, basically. I stopped at a booze shop after getting into town and forgot I was a minimalist cyclist without major storage space and bought a bomber, a 4-pack and a sixer. The cashier gave my these in a paper bag inside of a plastic bag. I walked my bike home with my hydration necessities. I rested the bag handles on my handlebars to ease my travel.


The bag broke and shattered my bomber and poked a hole in one out of ten cans. I screamed mother FFFF-er. And a kind sir gentleman, working in his garage, walked out and brought my a 30-pack carton and a garbage can where we disposed of the glass and leaking beer. I continued my journey looking like a bum walking his bike after drinking 20 Busch Lights and still dragging along the last 10…. Destroying the normal label of cyclists not steeping to that level:)


At times things aren’t exactly how they appear. I dropped my luggage and bicycle off and went to hang out with some family, where I was driven back to the same liquor store to replace that imploded bomber.


I fed my (first) niece for the first time and had a great lazy day. I also attempted a tipsy Mexican Dawg (to be remastered later) What a great day!


Chicago-style Dawgza


Ketchup / Catsup is NOT allowed on any kind of hot dog / sandwich. That is the rule. Nothing beats the flavor of a raw tomato and other various VEGGIES.


Sauce-PizzaSauce,Mustard,BrownSugar,Tofu,ChipotleP,GarP,BalsamicV,Salt, Pepper,SerranoPeppers – MIX


I’m lazy most of the time and bought and used prepared Ⓥ pizza dough. I smothered that pizza dough with that heavy duty // heavy gauged pizza sauce and began creating a masterpiece! I used Cucumber, Onion, Tomato with DAIYA and pre-grilled SmartDog slices. I baked slowly before slightly broiling my pie. A little mustard to garnish and BOOM.



  • Cook Lentils and Brown rice (from dry state)
  • Boil water in small pot, add sugar/pepper/sriracha and simmer
  • Add chopped Onions and minced Garlic once liquid had evaporated from Rice/Lentils
  • Grill Tempeh, cool and slice
  • Turn oven on low, warming Tortillas
  • Add Chipotle Powder and Dill to small pot
  • Slice Daiya, chop Tomato, Scallions, Radish & Cilantro


  1. Vegenaise
  2. Chopped Daiya
  3. Scallions
  4. Chipotle powder
  5. Cilantro
  6. Avocado


  • Turn small pot on high boiling adhesive mixture and turn off
  • Use adhesive to Tortilla after Tempeh and Daiya has been stuffed
  • Seal and bake
  • Construct deliciousness.