lightlife – VeggHead BeerCyclist

Ⓥegan Stromboli

Posted on January 28, 2018 by jeffreylatty

To overcome various obstacles is never an easy feat, but sense of accomplishment can be so great once overcome.

Illinois, this month of January, has been bipolar and basically psychopathic. This one commute home on a Sunday evening was very unusual. The air was thawing the frozen ground like a shock thaw, that some of the most dense fog was literally in the air. On this commute, I had to overcome the fog and a portion of that commute was dealing with the thick fog and the road traffic barely visible. Eyewear was useless because of the heavy moisture in the air. The ground was still mostly frozen with some ice and water. Getting closer to home I chose an off-road path on the softest ground that had some snow, some mud and some puddles. Never had I ever had to deal with all of those obstacles in one ride.

#RideOn

Today, through an indecisive process, a Stromboli was made. A Celery Blush Sauce was utilized to compliment this Vegan roll of awesomeness. The Celery Blush Sauce was a combination of Celery Soup:

Celery Soup Recipe

High Quality Tomato Puree, Basil, Garlic, White Onion, Sugar, Cayenne, Sea Salt & Pepper were simmered and slightly cooked down before combining with the Celery greatness.

The Ⓥ Stromboli’s key ingredient was a Plant-Based Protein mostly from Lightlife products.

Chopped Smart ‘bacon’, Garlic & Onion Powder, Cayenne, Parsley, Liquid Smoke, Sesame Seed and Ⓥ Parmesan was infused with Lightlife ‘sausage’ and ‘beef’.

Dough was rectangled and seasoned to be then stuffed with the Plant-Based Protein and Daiya. After being rolled up and splashed with Celery Blush Sauce, this massive loaf was baked and cooled to be sliced up and served.

Cheers.

Maple Balsamic Sriracha Linguine

Posted on October 31, 2017 by jeffreylatty

Happy Halloween, folks. Fall is densely in the air here in the midwest United States of America. I will not be dressing up nor celebrating Halloween. Instead, I will be watching game six of the World Series. Maple Balsamic Sriracha Linguine was prepared for breakfast and ultimately hit the spot:)

Tofu was grilled without seasoning and set aside while the rest progressed. In a skillet, Onion, Potato & Garlic was sautéed before adding Lightlife Smart ‘Bacon’, Balsamic Vinegar & Sriracha.

Fresh Dill, Cucumber and Tomatoes were added and kept on a low heat while the Linguine and Spinach finished.

Al dente is always the best way to prepare noodles. I rarely rinse and I finish cooking the Noodles in sauce. In this situation, Earth Balance ‘butter’, Garlic Powder, Parsley & Ⓥ ‘parmesan cheese’ created the Sauce.

Grilled Tofu truly complimented these ingredients with its texture and grilled flavor.

Cheers.

Ⓥ Cleanwich Ⓥ

Posted on August 6, 2017 by jeffreylatty

Ⓥegan sandwiches are my favorite. They are usually quick, easy and delicious. The bigger the sandwich, the better. The better the sandwich, the messier the sandwich. Let’s clean things up just a bit. And with the ingredients being so clean, how about a sandwich that doesn’t involve a few napkins.

A homemade Veggie Burger with a condiment//dressings sandwich within a sandwich.

A pre sandwich bicycle ride with a few Beers is a necessity. Open your throat and open your mind, responsibly and safely.

Thrice Baked Potatoes were prepared on the side. Simple and delicious.

A prior Rice concoction was utilized. I did not write down the ingredients. Along with the rice concoction, Carrots, Lightlife ‘sausage’ and ‘beef’, chopped Daiya and Instant Mashed potatoes were mended together and cooked in an oil-less copper skillet.

The condiment-wich was a mixture of Iceberg Lettuce, Vegenaise, Liquid Smoke, Garlic and chopped Spinach, Tomato, Onion & Avocado. Bigger Tortillas were warmed and stuffed with the mixed veggies and then folded shut. Gluten-free and Ⓥegan waffles were baked with Daiya and top. Dill Weed and Chipotle powder were lightly sprinkled on top before combining the waffles and condiments into sandwich form.

The Bun was spread (top and bottom insides) with Earth Balance Coconut Spread and Grilled face down. The Cleanwich was combined and cut in half to be plated with the Thrice Baked Potatoes and then destroyed, cleanly.

Happy Sunday!

Countdown to Pi Dai (1)

Posted on January 26, 2017 by jeffreylatty

Being a dropout math/engineering major, I still have a strong connection with 3.14, Pi Day, every year starting with my birth. Not knowing what Pi Day was on 3.14.1985, I still celebrated 3.14 every year. I don’t think my first sip of Beer was until 1989, probably not on 3.14, but usually (good) Beers are involved. I’m going to make various pies through March 14, 2017. Here is number one.

SHEPARDLESSPOINTONEFOUR

…is a Vegan play of food from the recipe Shepards Pie, commonly a meat dish. Let’s tear shit up with this one and kill so many different plants. If you consume plants, it does state that you (and I) hate plants. Therefore, I eat and murder so many plants. I do, however, LOVE animals and good health. I do not take part in animal consumption.

Ⓥravy

Slight oil and Garlic was heated to destroy diced Celery, Carrot and Onion. Balsamic Vinegar, Molasses, Bay leaves, Veggie Broth, with seasonings (Sugar, Salt, Pepper, Paprika & Garlic Powder) were cooked down for a good while before being blended (after Bay leaves were removed:)

NeatⓋeatFri

Protein was prepared for the base of this wonderful activity. Along with protein was fiber. Without any blood clotting properties, I pan-fried Sunflower Seeds (unsalted), Tempeh, Red Beans, Lightlife ‘beef’, Tomato, Onion, Celery, Carrot and similar seasonings.

Chunky Ⓥashed Potatoes

Baked potatoes were chopped and mixed with simmering Almond Milk, chopped Avocado, Tofu, Salt, Pepper, Garlic & Onion Powder, Cayenne and then later Instant Mashed Potatoes, Daiya, Fakin’ Bacon and Scallions.

The construction is simple:

Neat Ⓥeat Fri

–

Ⓥravy

–

Corn and Peas

–

Chunky Ⓥashed Potatoes

–

Daiya

Have some fun as the days are becoming longer.

BREAKⓋAST

Posted on November 30, 2015December 3, 2015 by jeffreylatty

There are most likely numerous things I do miss about a carnivorous and non-Vegan lifestyle, but, for some reason, I miss that sickening full feeling the most. And the subconscious connection between comfort-food and that sickly full atmospheric pressure is in the back of my brain as I’m still attaining to retain that damn sensation.

The conclusion was creating an awesome ongoing process of constructing Ⓥegan food that is extremely good for you that will never provide a sick-full ambience, like chasing a water-like mirage for 100 kms in a sand-boiling-into-glass desert. After months and months of scientifically creating food ideas like Einstein with an apron on and like Einstein riding a bicycle, there IS NOT a way to be engulfed by that death euphoria without torturing, murdering and consuming animal flesh or animal dairy products.

I will never in my life eat animal flesh ever again. So, it is settled. I do still enjoy creating and consuming Ⓥ “comfort-food”, but I will never experience that deathly ill susceptibility. I will only have an energetic, healthy and LIFEFUL consciousness and how is that a bad thing.

One fact that bothers me is Albert Einstein, the brilliant scientist, believed in vegetarianism his whole life, yet only practiced a vegetarian lifestyle at the conclusion of his life. For someone so smart, why did it take him so long..? I’d truly enjoy asking him that question.

I’ve recently noticed a trend of mothers posting cute pictures of their children and calling them “hams” on various social media platforms. I am biased being Vegan and haven’t stuck a fork in ham for well over three years, but I find it disturbing. All that I can think of is the torture and murder involved in preparing that “cute” dead animal flesh for the holiday. Why is that becoming a fad? I hope for the sake of quality of life that I am not the only one that has noticed and been bothered by this. Maybe I am overthinking this, but felt an urge to shed some light on this. If anyone can explain the reasoning behind this, I’d greatly appreciate it. I can only think of ignorance.

Penguins Kill Polar Bears

A newly found artist, Penguins Kill Polar Bears, are a post-rock scottish foursome that are talented and loud.

CHECK ‘EM OUT

PenguinsKillPolarBears

I am also gonna, from now on, keep track of prices most of the prices in relation to their serving sizes. LBV is still not finished, also. (Low Budget Vegan)

BREAKⓋAST ingredients:

Tofu, extra firm (6) @ $2.98 = $0.50 per serving
Eggplant, chopped (8) @ $1.78 = $0.23 per serving
Spinach, sliced (3.5) @ $2.98 = $0.86 per serving
Shallot, sliced (6) @$0.72 = $0.12 per serving
Portabellini, sliced (3.5) @ $3.99 = $1.14 per serving
SEASONING: SeaSalt/Pepper/FennelSeed/ DillWeed/Oil = $0.07
Lightlife ‘sausage’, crumbled (7) @ $4.99 = $0.72 per serving
Lightlife ‘beef’, crumbled (7) @ $4.99 = $0.72 per serving
Rye Bread, grilled (16) @ $2.89 = $0.19 per serving
Earth Balance (30) @ $4.99 = $0.17 per serving
Tortilla, warm – for burrito (8) @ $1.25 = $0.16 per serving
Potato, diced (20) @ $2.99 = $0.15 per serving
Garlic, minced (27) @ $2.99 = $0.12 per serving

This is definitely not the cheapest meal, at $4.43 per serving, it is well worth it for health and general life benefits. And depending on quality of vegetables, it can cost more. The spinach and Mushrooms are ridiculously expensive for the servings. Not 100% sure those were the serving sizes, but still way more than I normally want to spend.

I do not feel like going into much detail on how I made this. It’s pretty simple. I think I broke my toe last night and I’m going to attempt to ride tonight! I, also, am going to buy a Fat Bike tonight!!!

It’s been quite a few months since I rolled a FATTY!

Happy THURSDAY! Enjoy a good BEER

LBⓋ 3/10

Posted on November 21, 2015November 21, 2015 by jeffreylatty

Low Budget Ⓥegan 3/10

Chicago-style Vegan Hot Dogs could be a bit cheaper depending on the quality of your Veggies. Any time I’m eating raw Veggies, I tend to be pickier on quality. These are super quick and easy to make and even easier to devour.

Chicago-style Vegan Hot Dog ingredients:

Smart Dogs, grilled or boiled
Smart Dog Buns, regular buns
Mustard, mmmmm
Tomato, I had leftover grape Toms-sliced longways
English Cucumber, diced
Celery Salt
Onion, diced
Tortilla Chips, on the side or choose other side

No instructions needed (I’d hope) 🙂

Chicago-style Vegan Hot Dog Cost Science:

Smart Dogs (8) = $3.99 @ $0.50 per serving
Buns (8) = $1.25 @ $0.16 per serving
Mustard (136) = $1.75 @ $0.02 per serving
Tomato (10) = $3.98 @ $0.40 per serving
English Cucumber (10) = $1.99 @ $0.20 per serving
Celery Salt (794?) = $1.00 @less than $0.01 per serving
Onion (7) = $1.17 @ $0.17 per serving
Tortilla Chips (13) = $2.00 @ $0.16 per serving

These are extremely comforting Vegan Dawgs and at $1.62 per serving, they are most worth it on a regular basis. Lightlife does an outstanding job with their Plant Powered Protein and if anyone ever gets a chance, TRY one of their many products. They even blew my mind having JUMBO Smart Dogs.

Lightlife

To all of you getting some snow, be safe & have FUN!