#RideON
Ravioli
Creamy Linguine w/ Cucumber
In light Olive Oil, Garlic, Carrot, Celery and Onion were panfried. The fry was seasoned with Pepper before adding Corn Meal, Flour and Sugar. A Ⓥ Bouillon cube (‘chicken’) was added, also. White Wine Vinegar was next.
Almond Milk, CAPERS, Cayenne Pepper, Garden Tomatoes, Mushroom and Cucumber helped intensify this pasta with the almost al dente Linguine that finished cooking in the Ⓥ creaminess:)
Parsley and Ⓥ Parmesan to garnish.
I hope everyone had a Hoppy International Pizza & Beer Day:)
CHEERS.
Ⓥ GreekSTA
Planets align in motion. The moon glows. A new trail is born. An eight year washout has begun to be fixed?
Unreal.
Happy Monday.
An olive medley was utilized for this Vegan pasta. It was drained and blended with a little water. Acini de Pepe was boiled and drained before combining the two with chopped Ⓥegan Feta. Spinach was added. A Craft Beer and Seltzer was had.
#RideOn
CHEERS.
Blush Daiya Toni
The last of my Base Sauce previously used in my Tofu Florentine,
…was utilized wonderfully, in a deliciously Ⓥegan Blush Pasta.
Earth Balance ‘butter’, Flour, Sea Salt, Pepper (the Ⓥegan Roux) was slightly panfried before adding Garlic Powder, Almond Milk, a bit o’ water, a Veggie Bouillon cube (more of a rectangle), Carrot, Celery, Onion and (real) Garlic. After simmering for hours, a huge amount of Parsley was added:)
A pot of diced Tomatoes, Tomato Paste and dry Basil was simmered in a pot separate from the Base Sauce. The Base Sauce was added to the other and cooked down with Hot Sauce, Sugar, sliced Tofurky ‘sausages’ and a Bay Leaf.
Rigatoni Pasta was cooked slightly under al dente and strained, not rinsed, to be added to the Blushness with Daiya and Spinach after the Bay Leaf was found in the pot – not in the mouth:)
CHEERS.
OrzoⓋredo
Daiya ‘Alfredo’ was experienced for the first time in this creation.
Beyond Meat Crumbles and Garlic were pan-fried in light Oil before adding Veggie Broth and Seasonings (SeaSalt, Pepper and a few CrushedRedPepper).
Soon after, Orzo Noodles were added with a medley of riced Veggies (Broccoli, Cauliflower and Carrot). Once the noodles reached the state of slightly undercooked, Daiya ‘Alfredo’ was added with sliced Spinach and Nutritional Yeast.
CHEERS.
Pasta Ⓥizza
Happy Monday to all and, to all, a happy Tuesday! Pizza addiction is real. Although, I’ve made a personal theme that Ⓥegan Pizza doesn’t count as relapse in a never-ending struggle. Ⓥizzawich was orchestrated, recently, with leftovers.
Make that dollar count! Feed yourself, Feed your friends, Feed your family, Feed hungry people! Please, do not throw food away or let spoil. Please read my prior post if you’d like a glimpse of the recipe. This blog is meant only for Inspiration. Cook your own! 🙂
CHEERS.
Fingerling Ⓥlorentine
Coconut Creamer was purchased about 1.5 months ago and with an outstanding shelf-life, this product was utilized how I originally dreamt it to be. Ecstatic of how it reacted to how I’d hoped it to react…. No words. CHEERS.
Quick Ⓥ Pasta (LBⓋ 22)
Good pasta is one of my favorite comfort foods. Vegan pasta is healthier and ultimately fun. Vegan pasta can be extremely expensive, rather inexpensive and all in between. This Vegan Pasta took 15 minutes if prepping was overlapped as I prepared.
- Veggie Broth (4) @ $1.99 = $0.50 per serving
- Ⓥ Brats (4) @ $3.29 = $0.82 per serving
- Seasonings = $0.25 per serving
{SeaSalt,Pepper,GarlicP,Cayenne, BetterThanBouillon Veggie Base
InstantMashedPotato,TomatoBasilSeasoning}
- Spinach (6) @ $2.75 = $0.46 per serving
- Bow Tie Noodles (6) @ $0.99 = $0.17 per serving
This deliciously quick & easy pasta was $2.20 per serving.
The Ⓥ Brats were grilled on all sides while the water was boiled for the Bow Tie Noodle to be cooked in. A larger pot was heated to add Broth and Seasonings. Noodles were drained and rinsed while the Ⓥ Brats were sliced. Noodles, Pasta and Brats were mixed in and Instant Mashed Potatoes were added for thicker consistency.
Cheers.
Avocado Cucumber Rigate
Spontaneity can make for awesome food and can also make for great rides. Partaking in both in the same day is my continuous goal, day-in and day-out. VeggHead BeerCyclist is all for hydration, but recommends good Beer and cold water to help overcome any muddy paths, colder temperatures or longer rides. And then there’s food. I bought a jar of pesto the other day. Going to prepare Pasta last night, I noticed some ingredients in the pesto that I did not wish to consume. A Mexican-American Pasta masterpiece was discovered instead.
In light Olive Oil, chopped Garlic and Shallots were browned in a pan. Chopped Jalapeños were added with Lime Juice, Lemongrass and Tofurky ‘chorizo’.
Later, Almond Milk was added with (cooked) Beans, Sea Salt and Pepper. Penne Rigate was cooked al dente and strained without rinsing to be added to my sauce. The Noodles finished cooking and absorbed outstanding flavor in the sauce before adding chopped Cucumber, Cilantro, Guacamole and Tofutti’s Better Than Cream Cheese. Basil was my garnishment.
This Pasta truly hit the spot. Now to further contemplate my Gran Fondo today. Have a great day!
Vegan Fettuccine Alfredo Simplistics
Veganism is sometimes a tricky game. In my opinion, it all depends on how you go about the Vegan lifestyle. I’ve said it before and I’m not ashamed on saying that I am 95-98% Vegan. I do not purchase cheese, dairy or eggs. I do not become stressed over Vegetarian ingredients already in something. It’s easier to maintain that lifestyle healthier when you have time and energy to prepare all of your food. If you do not have all of the time in the world, it takes tedious preparations and planning or money to purchase the more expensive “faster foods”.
I will go ahead and include this as a LBV (Low Budget Vegan) idea. I went back to my roots. I thought about my restaurant kitchen manager days and how we used to prepare alfredo with heavy cream. That mindset was my approach this time around. Along with that mindset, was a simple approach. At times, I overcomplicate things to not work in my favor the best that they sometimes could.
Ingredients:
- Almond Milk $1.99 @ 8 servings = $0.25 per serving
- Oil & Garlic = $0.08 per serving
- GarlicP/OnionP/Cayenne/Basil/SeaSalt/Pepper seasonings = $0.10 per serving
- Instant Mashed Potatoes $2.49 @ 18 servings = $0.14 per serving
- Fettuccine $1.28 @ 8 servings = $0.16 per serving
With great simple flavor and creamy textures, this pasta made my day! 73 cents per serving is amazing, also! Keep on rockin’! Try Triptych brewery out of Savoy, IL!
VeggHead BeerCyclist 