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.

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  • 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

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This deliciously quick & easy pasta was $2.20 per serving.

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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.

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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.

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In light Olive Oil, chopped Garlic and Shallots were browned in a pan. Chopped Jalapeños were added with Lime Juice, Lemongrass and Tofurky ‘chorizo’.

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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.

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This Pasta truly hit the spot. Now to further contemplate my Gran Fondo today. Have a great day!

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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”.

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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.

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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

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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!

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Ⓥeggie Ⓥinguine

The basis of this concept is the Sauce. Call it an accident. Call it Evolution. Perhaps, experience and stubbornness played a bigger role. Whatever ya wanna call it, this sauce is versatile and damn delicious.

It started as Vegetable Stew. A big pot of Intense flavor simmered and cooked down longer to infuse the flavors like the construction of a new galaxy over 100’s of billions of years, just at a much smaller time frame. Veggie Broth, Pinto & Northern Beans, Potato, Carrot, Celery, Asparagus, Brussel’s Sprouts, Tomato Paste, Onion, Garlic, SeaSalt/Pepper and Pineapple Juice were thrown into the pot. The taste was amazing, I just wasn’t pleased with the texture.

The Stew stayed in the refrigerator for a couple of days before I decided to blend the entire pot down to much more of a smooth Soup. Daiya was added as I allowed the Soup to cook-down for a strong fraction of a day. Various styles of consumptions followed.

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Today, I used the last of it. Green, Yellow, Red & Orange Peppers were sautéed with Garlic, Onion, Portabella Mushroom and Seitan. Seasoned with RiceVinegar/CrushedRedPepper/ SeaSalt&Pepper, this stir-fry gave me the mouth-watering chills just from the visuals and aroma.

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Linguine was cooked al dente and not rinsed and immediately thrown into warmed Sauce. I grilled some Bread to serve dry with this Pasta. Plated the noodles with stir-fry greatness ontop. No garnish needed.

CHEERS. PROST.

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Spaghetti Carbonara

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Most of the time, something truly artery clogging usually murderous involving animals is excuse and motivation for my blog clogging Vegan food ideas. Meat is murder. Cheese and dairy is animal torture. I recently made Vegan Spaghetti Carbonara.

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Yesterday, I enjoyed something called Jesus Toast. I rode through wet and super soft mud/gravel to get to this toast. Only to later realize this Jesus Toast was created by a SIUC Saluki alum. And this Jesus Toast is not your traditional food. Food to me, but a craft beer from Hailstorm Brewing Company out of Tinley Park, IL. The beer is a black rye IPA and very decent. The name is unique and entertaining alone. Made from a Saluki alum is a cherry on top. I also enjoyed an Alabama Hot Tub by Hailstorm.

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Saturday, I rode my heart out along a multi-surfaced Gran Fondo of 100+ KMs. I set a most ascent record with my Garmin Edge 1000 with an ascent of 592 meters aka just short of 2,000 feet. It was an asskicker.

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Spaghetti Carbonara ingredients:

  • Spaghetti, whole wheat & cooked not rinsed
  • Onion, diced
  • Garlic, freshly minced
  • Mushroom, sliced
  • ‘Milk’, rice, soy or cashew non-dairy
  • Egg replacer
  • Pepper, coarse
  • Tempeh, grilled
  • Daiya
  • Nutritional Yeast
  • Parsley, freshly chopped
  • ‘Bacon’, Seitan chopped
  • Bread, everything is truly optional
  • GarlicP/OnionP/SeaSalt/Sugar/Cayenne

Progressive Karate:

  • Saute Onion and Garlic. Boil and season ‘cream’.
  • Cook noodles, leave starch and cool.
  • Add egg replacer, Daiya and Mushrooms.
  • Cook down adding noodles. Serve.

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The grilled Tempeh gives that deadly animal flesh look that so many love. To me, it’s nutritious and delicious.

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There was a Spring tease this weekend in Illinois. It was wonderful and hope is evident. Lube those bike chains. Mentally prepare for Spring cleaning. Baseball is in the air and soon here grilled veggies will be the aroma in your neighborhood.

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Save animals, kill plants.

My Sunday Funday was a Sudday Mudday 🙂

Plant-Based Protein Sauce

It is time to redeem my prior attempt to blog your arteries of a Vegan meatless sauce with loads of protein. Just like my consumed beers and lack of reviews, I have not measured ingredients except water for my food in so many years. They are not recipes, I guess. I do not wish to tell people how to prepare food, let alone, teach cooking basics. I do wish to influence others to try a plant-based lifestyle and to be creative. I think eating out is extremely overrated. It needs to be a necessity to want to know exactly what is in the food being prepared to keep us healthy and to ensure prosperity.

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I am a modest beer snob, who cannot depict every accent or flavor in good beer. I probably never will. I also will not pretend to know. I know good beer from bad beer and that is good enough to me. It is a necessity to me to relax and unwind regularly. I am extremely good at documenting it. And now, I am just kind of (soberly) rambling. I’m overdue for a good bike ride. It was like 10° C yesterday, but I did not have time to make it out. Anyways….

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Ⓥaioli ingredients:

  • Wash, reused (Earth Balance ‘Butter’, ‘Milk’, Corn Starch)
  • Garlic, minced
  • ‘Cream Cheese’, Daiya mmmmmmmm
  • Breading, reused (Cashews, SeaSalt, Breadcrumbs, Garlic, Oregano, Parsley)
  • Corn Meal

Mix to a somewhat solid consistency.

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Garlic Rye ingredients:

  • Rye, bread
  • ‘Butter’, Earth Balance
  • Parsley, fresh and chopped
  • Garlic, fresh and minced
  • SeaSalt/Pepper/OnionP/GarlicP/Sugar

Heat. Mix. Cool. Spread.

Smashed Potatoes ingredients:

  • Potatoes, red and golden – diced and boiled then strained (time it right)
  • Aioli
  • Basil, fresh and diced
  • Parsley, fresh and diced
  • Oil, Olive
  • Garlic, minced
  • Onion, diced
  • ‘Cream Cheese’, Daiya mmmmm
  • Spinach, to garnish
  • Celery, diced
  • Carrot, diced
  • ‘Milk’, Almond
  • Cashews, SMASHED
  • Brown Sugar
  • Wine, white Vino is great
  • Dill Weed, fresh and chopped
  • Nutritional Yeast
  • Idaho Spuds, instant mashed for concistency assurance

Prep everything and go. Cook Veggies in Oil while boiling Potatoes. Add Wine and cook down and then add everything and crush and smash away. I enjoyed charred store-bought Pretzel Bun with the utter.

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Plant-Based Protein Sauce ingredients:

  • Celery, diced
  • Carrot, diced
  • Onion, diced
  • Serrano, seeded and diced
  • Balsamic Vinegar
  • Tofu, extra firm – crumbled
  • Cashew Milk
  • Tomato Puree
  • Chopped Tomatoes, canned with liquid
  • Basil, fresh and diced
  • Parsley, fresh and chopped
  • Brown Sugar
  • Lightlife ‘Sausage’, crumbled or chopped
  • SeaSalt/Pepper/GarlicP/OnionP
  • Mushroom, diced
  • Shallot, diced
  • Garlic, fresh and minced
  • Oregano, dash of dried

Saute Veggies before adding seasonings and sauciness. Cook down for hours:)

Eggplant Ⓥarmesan ingredients:

  • Eggplant, sliced & dried w/ salt
  • Wash (CashewMilk/EarthBalance/CornStarch)
  • Flour/Salt/Pepper/CornMeal
  • Breading (Cashews/Salt/Breadcrumbs/Garlic/Oregano/Parsley)
  • Plant-Based Protein Sauce, heated
  • Linguine, mmmmmmm slightly undercooked-SEASONED
  • Daiya, mmmmmm
  • Parsley & Basil, fresh and chopped or sliced

Flour Eggplant then wash and bread. Bake or pan-fry.

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Finish baking Eggplant in Sauce w/ or w/o Daiya.

Build a pasta and garnish.

Ⓥodka Pasta ingredients:

  • Plant-Based Protein Sauce, heated
  • Onion, diced
  • Potato, diced
  • Oil, Olive
  • Almond Milk
  • Daiya, cream cheese
  • Fennel Seed
  • Nutritional Yeast
  • Molasses
  • Idaho Spuds instant mashed, for consistence
  • Ⓥaioli

  • Spinach, sliced
  • Vodka infused w/ Rosemary and Basil
  • Noodles, I had Rotini

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Saute Potatoes and Onion in Oil. Add Vodka and cook down

Add all other ingredients and garnish w/ Spinach.

Smashed Ⓥodka Pasta ingredients:

  • Plant-Based Protein Sauce, blended
  • Vodka, infused w/ Rosemary and Basil
  • Garlic, fresh and minced
  • Onion, diced
  • Oil, Olive
  • Smashed Potatoes
  • Tomato Puree
  • Chopped Tomato, canned w/ juice
  • Molasses
  • Rigatoni, undercooked

Saute Potatoes and Onions before adding Infused Vodka. Cook down Vodka. Add Sauces and Tomatoes. Finish cooking Rigatoni in sauce.

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You (me) cannot ever have enough pasta! It is true comfort food. And when prepared correctly, it is true ART.

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