pasta – VeggHead BeerCyclist

Blush Daiya Toni

Posted on January 13, 2021 by jeffreylatty

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

Posted on July 21, 2019 by jeffreylatty

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

Posted on February 5, 2019 by jeffreylatty

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

Posted on May 13, 2018 by jeffreylatty

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)

Posted on May 12, 2018 by jeffreylatty

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

Posted on March 5, 2017 by jeffreylatty

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

Posted on December 21, 2016 by jeffreylatty

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!

Ⓥeggie Ⓥinguine

Posted on December 1, 2016 by jeffreylatty

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.

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.

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.

Spaghetti Carbonara

Posted on February 22, 2016February 22, 2016 by jeffreylatty

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.

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.

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.

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.

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

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.

Save animals, kill plants.

My Sunday Funday was a Sudday Mudday 🙂

Plant-Based Protein Sauce

Posted on January 31, 2016January 31, 2016 by jeffreylatty

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.

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….

Ⓥ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.

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.