LBⓋ 27

Posted on by jeffreylatty

Nothing beats an economical Mexican-style fiesta! Dense Quesadillas were prepared while quick and easy Nachos were dreamt up. The Quesadillas are as follows:

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  • Tortilla (8) @ $1.99 =  $0.25 per serving
  • Daiya (11) @ $4.79 = $0.44 per serving
  • Alfalfa Sprouts (8) @ $2.29 = $0.29 per serving
  • (pre-made) Pico de Gallo (6) @ $3.89 = $0.65

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On a flat (copper) skillet, two Tortillas were warmed. After flipping both, Daiya slices were added to one of the two Tortillas. The slightly charred sides of both Tortillas smothers the Daiya in a natural Quesadilla fashion. After slightly charring on side, the Quesadilla is flipped and topped halfly with more Daiya, Alfalfa Sprouts and Pico de Gallo. And flipping one more time evenly chars the Daiya Quesadilla Taco, simultaneously melting the Daiya greatness.

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Nachos:

  • Daiya (Included above)
  • Pico de Gallo (Included above)
  • Tortilla Chips (13) @ $2.69 = $0.21 per serving
  • Beans (3) @ $0.74 = $0.25 per serving
  • Non-Dairy Cream (32) @ $2.09 = $0.07 per serving
  • Meatless Crumbles (4.5) @ $3.99 = $0.89 per serving

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The Non-Dairy Cream was added to a saucepan and heated generously. Crumbles, Daiya and Beans were added and brought to an expanding boil. Heat was reduced and the Sauce was stirred. Depending on portions, A little more Cream or Daiya should be added for proper consistency.

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Summing up to $3.05 per serving, the heartiness and lack of animal cruelty mixed with amazing flavor and texture, is extremely Low Budget Ⓥeganism.

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CHEERS

Ⓥaco Salad

Posted on by jeffreylatty

I’ve blogged it before and I’ll blog it again. Improv cooking sometimes allows truly great ideas to flourish. And having fun with your food is unreal, interesting and extremely entertaining. Perhaps, not always a success, but worth it most of the time.

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From time to time, I do not wanna go to the grocery store. And that alone (maybe a beer or two, also) is my spontaneous/improvisational motivation. Cook and create with what you have on hand. I have strong belief that in a prior life, I was a Mexican chef. Furthermore, I always non-subconsciously almost hoard Mexican cuisine ingredients. A past life is the only way that I can explain it.

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Hopslam:)

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I’ve had some good beers in the last weeks. I had enjoyed my first ever Hopslam on draft. I’ve had it in bottle before, which is great. The preservation and balance in keg is unbelievable. Hopslam is made out of Bell’s Brewing in Galesburg, MI. It is a DIPA (double india pale ale) made with honey. FIND IT. ENJOY IT.

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Seitan ingredients:

  • Vital Wheat Gluten
  • Corn Meal
  • Rosemary/Cayenne/FennelSeed, crushed together
  • Tomato Sauce
  • Veggie Broth
  • Turmeric/Thyme/SeaSalt/Pepper/GarlicP/OnionP
  • Bay Leaves/Celery/Peppercorn/Fennel/Rosemary, for baking
  • Vegan ‘Cheese’ cloth

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Domino Effect:

  • Mix wet ingredients together and dry ingredients separately before mixing together.
  • Form into a loaf and put into wet ‘cheese’ cloth.
  • Put Seitan loaf into Lasagna pan and put Herbs/Veggies with Broth filling halfway.
  • Bake for two hours, flipping loaf in between.
  • Remove from cloth immediately and put in foil or use.
  • I broiled slightly after out of ‘cheese’ cloth.

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Relish ingredients:

  • Tomato, deseeded and diced
  • Cucumber, deseeded and diced
  • Onion, diced
  • Seitan, diced and slightly charred
  • Radish, diced
  • Garlic, minced
  • Lime, juice
  • Cilantro, chopped
  • SeaSalt/Pepper
  • Oil/BalsamicVinegar/RedWineVinegar/Sriracha

Mix.

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Rice ingredients:

  • Rice, Basmati – browned and cooked
  • Broth
  • Leftovers (mostly beans)
  • SeaSalt/Pepper

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Veggies ingredients:

  • Potato, chopped
  • Celery, sliced
  • Carrot, sliced
  • Onion, diced
  • Seitan, mmmm
  • Corn, browned
  • Cilantro, chopped
  • Daiya, slices for garnish
  • Rice

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Ⓥaco Salad ingredients:

  • Tortilla, baked as taco bowl
  • Lettuce, iceberg – sliced
  • Spinach, sliced
  • Jalapeno, roasted and deseeded/skinned
  • Vegenaise, mmmmm
  • Seitan, chopped
  • Relish, mmmm
  • Mushroom, sliced
  • Cilantro

Build.

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Happy Friday! Spring is approaching!

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Be safe.

Vegan Tacoisms

Posted on by jeffreylatty

  
I am absolutely in love with this trifecta of Tofu, Soyrizo and Tempeh. I decided to mad scientist together Taco.

  
Password is Taco.

  
Perhaps it won’t be as entertaining as Frankenstein to most or as sweet as Willy Wonka’s Chocalote Factory, but Gene, it’s wild and almost Wilder..

  
If there is a such thing as a past life or multi universe, I’d be a Mexican culinary artist with a big mustache, painting edible masterpieces on people’s plates. Garnishing with cilantro, of course.

I have decided to not do any fantasy football this year, but to do a The League marathon instead. And have THAT being my fantasy football. If you ever get a chance, FIND and WATCH Safety Not Guranteed (2012). It is an outstanding flick starring Mark Dupless and Aubrey Plaza and also produced by Mark and his brother Jay.

Safety Not Guaranteed

Has anyone seen these Chicago Cubs lately? Has anyone ever seen the Cubs dominate and click with chemistry like this club?

   
 I have made tacos in the past with store bought hard shell tortillas and they never fulfilled what I needed. I saw somewhere someone making hard shell from soft tortillas and I had to try it. I made two before even making any tacos. I also just ate them as is and they were delicious. I wanted them to open bigger so i cranked the heat and made the mistake of making four.

  
They cooked and hardened, but were basically closed. I draped all of these tortilla attempts over an oven rack and baked until golden brown.

  
I brainstormed for a minute and concluded that they need to open wider and so I made four draped over two oven rack grills. The results gave me a permi-smile.

  
I made tacos with hash browns that I had leftover uncooked from a past concoction. I also made a taco salad with the untacoable shells.

  
Ⓥegan Trifecta Taco w/ HashBrowns ingredients:

  

 HashBrowns ingredients:

  • Potato, hash brown style (homemade or store bought)
  • Onion, diced
  • Carrot, sliced halfly
  • Celery, sliced
  • Lentils/SplitPeas/BrownRice, cooked at once
  • Broth/BalsamicVinegar
  • ChipotleP/OnionP/GarlicP/SeaSalt/Pepper
  • Corn/BlackeyedPeas, canned
  • Cilantro, fresh and chopped
  • Oil

I did not have any fresh garlic or I would’ve used it.

  • Cook Rice/Lentils/SplitPeas in water seasoned with Sugar/SeaSalt/OnionP/GarlicP/Pepper, drain
  • Sauté Onion, Carrot and Celery in oil for a few minutes before adding Hash Browns and BalsamicVinegar
  • Season and add broth, simmer for a good 20 minutes
  • I did broil to add a little color.

  

    Ⓥegan Trifecta ingredients:

    • Soyrizo
    • Tempeh, diced
    • Tofu, crumbled
    • Lentils/SplitPeas/BrownRice, cooked
    • Corn/BlackeyedPeas, canned
    • Onion, diced
    • Celery, diced
    • Broth/Sriracha/BalsamicVinegar/Honey
    • CajunSeasoning/Cayenne/ChiliP/Oregano/NutritionalYeast/Cumin/Paprika
    • Oil
    • Cilantro, fresh and chopped

    Break Dances:

    • Sauté Onion and Celery in oil before adding Tempeh and Soyrizo. Sauté for 7 minutes and add Sriracha/Balsamic and seasonings get hot add Broth, Tofu and Honey stir and cover simmering for 12-15 minutes.

    Other ingredients:

    • Tortilla, hardened by baking
    • Lettuce, Iceberg and chopped
    • Tomato, diced
    • Onion, diced
    • Cilantro, fresh and chopped
    • Vegenaise, mmmm

      

      Taco Construction:

      • When everything is prepared awaiting your constructing, life is good.
      • Construct how you think is best!
      • Same with the Taco Salad!
      • Enjoy and have a good week! Cheers 🙂