mexican – VeggHead BeerCyclist

LBⓋ 27

Posted on October 22, 2018 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:

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

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.

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

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.

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.

CHEERS

Ⓥaco Salad

Posted on February 19, 2016 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.

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.

Hopslam:)

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.

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

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.

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.

Rice ingredients:

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

Veggies ingredients:

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

Ⓥ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.

Happy Friday! Spring is approaching!

Be safe.

Vegan Tacoisms

Posted on September 6, 2015September 7, 2015 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 🙂