Tofu Tempeh Lentili

Chili season is upon us. I do not mess around with chili. It is a commonly blanded down and destroyed  dish with blah. I’ve perfected and remastered my concept of chili in any variation. My idea of chili comes from vegetables and not seasonings…

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Do not be lazy and lose flavor to ease the process. Seasonings come from fresh vegetables/herbs. Do not use seasonings other than Salt, Pepper and perhaps a bit of Sugar. I usually don’t even include oil. I like a pure Vegetable taste that has been marinated for a LONG time.

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I hunt those plants and end their life greedily to keep myself strong and ongoing. I use a bow and arrow when hunting plants because I do not believe in guns.

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Perhaps, a step into my lifestyle without consuming animals happened in early developments of how much flavor there is with vegetables. A genocide of Vegetables.

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I poured Veggie broth with various Tomato products into a big pot and started heating.

And the butcher continued…

I massacred Vegetables, slicing them to bits, while tormenting the survivors in a chilled box. I added Garlic, Onion, Corn, Celery, Peppers, Poblano, Serrano, Jalapeno, Cilantro, Carrot, LiquidSmoke, Tofutti ‘cheese’, Sugar/Pepper/SeaSalt and not a single animal was harmed.

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To Be Continued…

veggheadbeercyclist.com

I enjoy thinking that I do influence individuals to either think of food differently, dusting off their bicycle to actually ride it or go for an adventure and take quality pictures.

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I gratefully appreciate any input that people are enjoying run-on sentences with decent pictures. I work hard to pay the bills in allowing me to blog in your eyes.

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It has been a goal of mine for a good amount of time and it has been progressively evolving into something.

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I took another step into my  blogging goal with a purchase of my own domain. I do not know everything, however, a different insight provides more options to choose for themselves which path they’d want to take in hopefully bettering their lives.

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Thanks to the billions of imaginary people who acknowledge my blogging.

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Dub Roast Kale Choke Sliders

Guidelines:

Enjoy a beer or non-alcoholic beverage that you’ve never had before somewhere you’ve never been before.

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Slice Potatoes flatter-style in half and oven-roast.

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I also roasted a few (like 50) sunflower seeds again.

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The dip that I developed to fill the Potato Sliders with consisted of; Cashew Milk, Dub Roasted (unsalted) Sunflower Seeds, Artichoke Hearts-diced, Onion-chopped, Carrot-diced, Corn, Daiya-Cream Cheese, Liquid Smoke, Kale-diced, Salt/Pepper/Sugar/GarlicP/ChipotleP, Daiya-havarti–chopped, post-roasted Potato guts after choked and murdered (iHatePlants)-hence, the choke in the title, Cilantro-chopped, and BlackeyedPeas.

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I simmered all ingredients before thickening with a bit of Instant Mashed Potatoes.

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Stuff those innocently choked dead Organic potatoes and roast again before slightly broiling.

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I do not provide recipes, yet guidelines, to take into consideration in creating something different yourselves.

StirⓋrizza

I unfortunately do not make time to dabble in the art of making fresh dough these days, so for this recipe I used Mama Mary’s (Ⓥegan) pizza dough. It is excellent and gives you (me) endless pizza construction possibilities.

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I mixed Thai Peanut Sauce with Tamari and Sriracha for my pizza sauce.

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I stir-fried Garlic, Sunflower Seeds, Carrot, Celery, Onion, Cabbage, Mushroom and chopped Daiya (Havarti Jalepeno) with Wok Me Up Garlic Stir Fry (chopped Tofu and the (Ⓥegan) Sauce).

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Smothering the already prepared pizza dough with the Peanut Sauce, I then put a few slices of Swiss Daiya ‘cheese’ before adding the StirⓋry to be slow roasted in the oven at 250 F for 20 ish minutes. I broiled slightly.

I made some Brown Rice to consume with the remaining StirⓋry.

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Work Binge

I enjoy putting myself up to a somewhat difficult task, somewhat often and somewhat regularly. Ideas pop into my head and I quickly say, “ok, let’s try it.” I don’t always achieve my small goals, but at times, I do. I challenge myself on a bicycle almost daily. I think of different ways to eat and conquer various Vegan foods.

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And then you evolve, before repeating that same process on a larger scale.

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It’s not about succeeding all of the goals, it’s about the effort forth attempting completion of the goals. The key is to not be lazy and to just try while having fun.

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I also am decently easily documented for myself and have been infatuated with statistics since childhood figuring out equations for various sports stats. Averages, RBI, ERA, etc…

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I want to prove to myself that it can happen and possibly influence others to work harder.

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I may sacrifice my body by working too hard. I sometimes do not eat all day because I do not feel the need of food. I feel comfortable. If I am hungry, I snack healthily. Is it unhealthy to only feed the need?

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Working a shift is a bike ride, in my mind.

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When riding a bicycle, I only drink water when I’m thirsty and I eat when hungry. I take breaks when I need to take a break, not because I can.

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And that mindset has been my approach on life. I don’t eat a meal because I can. It eat a meal because I want to create something and because I want to eat. I shower because I need to and so on. There is a huge difference between need and between want. I’m progressively ascertaining those differences with age.

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I want to work hard. I want to work harder than you. In a sense, I may need to, also.

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Out of 162 hours, I worked 73.26 without a break or a lunch. For the motherblogging record, I did snack. And I snack mostly on peanuts. I walked 190.08 km (118.11 miles) and I rode a bicycle 84.4 km (52.44 miles) consuming three hours and thirty-one minutes and thirty-five seconds. 3:31:35

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Call the commuting work, if you dare. Riding a bicycle is amazing for the body and even better for the mind. I also, cooked all of my food other than the snack food.

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Work hard, play harder.

Rain Commute

chancing drowning without frowning,

pronouncing rhythm every hum/splash/swish my tires announce

Breaking through waters, hydrogen particles with oxygen, marvels

enhancing thoughts about life and our world,

slowing cadence understanding the turbulence

bathing away my workday,

washing aside any negative tides

mentally coinciding today with tomorrow,

whistles somewhat regularly an irregular happiness

front light 700 lumens bright, the rear readily redly blinking the dark away

Arrival home as damp as can be, smiles sadly as the warm rain is a dismantled array for today

BillHicks-Style Soup

It makes for a great night to accidentally discover there is Bill Hicks comedy specials on Netflix. I talk badly, usually, about Netflix, these days. The amazing and rare discovery that I made, motivated me to make an impovisational late night soup after one too many Beers.

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For those who do not know who Bill Hicks is. A lot of you, probably shouldn’t know who he was. Bill Hicks passed away in 1994, to pancreatic cancer, at the age of 32. He was bluntly honest and widely controversial. A comedian with a severely dark persona. Will Melvin Hicks was on a higher level of comedy that only a few people have touched base with. And even some of his stuff pisses me off. That is how you know it is genuine. Horrible comedy pisses me off, but finding controversial comedy that somewhat gets under my skin is uncommon and unique.

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On Netflix as of 6.6.16 = Bill Hicks : Sane Man , Bill Hicks : Revelations

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The band Tool dedicated their 1996 album, Ænima, to Bill Hicks. Here is a YouTube link to its best song, in my opinion…

H.

This soup was easy and extremely delicious. I grilled halved Red and Yellow Potatoes while simmering Tomato Juice and Veggie Broth.

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I threw in all sorts of leftover veggies consisting of: Onion, Tomato, Cucumber, Scallions, Celery, Parsley, Tofu, Tempeh, Japonica Rice and Garlic. I seasoned this Soup with Sugar, SeaSalt, Pepper, Cayenne, BalsamicVinegar and Garlic Powder.

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I let it simmer for some more Bill Hicks Comedy before checking it again to realize that it needs more time. I made myself a sandwich of beer. The sandwich of Beer was simply a sandwich between two slices of Beer. I let the Soup simmer just above warm for the rest of the night.

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There are things you can rush, but knowing ultimately that you cannot not rush something multiple beers deep, is the art of cooking.

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I suggest any flavor of White Claw Hard Seltzer to anyone 21 or older.

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Refreshing.

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I made a Daiya Cheese sandwich with two separate Grilled Daiya sandwiches capturing Lettuce, Tomato, Onion and Guacamole. With some evolved Soup materials on the side:)

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Happy Tuesday! Go find a blood drive near you! I will be donating double red cells at noon today and so should you, if you qualify to.

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iSalad

My excuses for cooking my life away is to obtain my most correct lifestyle and distrust of the area involving my lifestyle. My lifestyle is easy. iRide iEat iDrink

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I do shuffle and repeat that playlist. I will say a positive mindset and attitude about every freaking thing is key to inner happiness. And always having good days, makes life irresistibly better, for me. Maybe I have my head up my own ass, but maybe I’m doing it right.

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You can spin everything to be a good thing. TRY IT.

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I made a simple Taco Salad. It was so simple that a picture reveals its ingredients.

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I’m just a lazy blogga wannabe. 🙂 Happy Thursday!

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.

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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.

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

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

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Deliciously Dairy-Free.

-Daiya

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RIP Gene Wilder.

Baked Tortellini

I’ve mentioned in previusly unread blogs, that I do not wish to continue being a stickler about minute (mynoot) amount of dairy or egg. I will probably never purchase cheese nor egg themselves ever again in my life.

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I used Wonton wraps today that included less than 2% of egg.

Thus, I’ve been saying for a few weeks, I am 98% Vegan. The other day a coworker/friend offered me a cookie. She is Vegetarian and warned me that they consisted of a little egg. I thanked her for the information and consumed one delicious cookie. Stress kills and it’s not a good feeling to be excited for consumable food only to find out it conflicts with your lifestyle. I am keeping a small window open and that is truly up to me.

  • Heat Veggie Broth
  • Throw in (from a decent distance) Celery, Baby Carrot, Onion & Bay Leaves
  • Season with Basil, SeaSalt, Pepper, Sugar, BalsamicVinegar&GarlicPowder
  • Simmer down now
  • I thickened this Broth with InstantMashedPotatoes

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I used leftover Fennel Cream which has not been blogged yet…

  • Roasted Fennel Seeds
  • Dill Weed
  • Scallions, diced
  • Vegenaise, mmmmm

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I will not buy eggs. I will not physically cook with them. I mixed Sugar with Water to create an edible adhesive.

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I pan-fried Tempeh in OliveOil, BalsamicVinegar, SeaSalt, Pepper, CrushedRedPepper, Sugar, Basil & GarlicPowder.

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I stuffed the Tortellini with Fennel Cream, Tempeh & Daiya (Jalapeno Havarti:) and Baked them in the oven.

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I adjusted my rear caliper on my FatBike and went for a small ride fighting the sunset and visibility without a light.

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