pasta – VeggHead BeerCyclist

Pasta Zero Spaghetti

Posted on November 19, 2022 by jeffreylatty

Probably the most difficult thing about being diagnosed with Type One Diabetes, for me, is having to cut out a lot of my favorite foods from my diet. Monitoring Carb intake isn’t hard – it takes discipline and low carb food.

My goal is Not to take insulin if I don’t have to. The deciding factor is food consumed and the carbs included. Vegetables usually have moderate to extreme Carbs. Luckily, not all.

I tend to make exceptions for higher Carb foods that are high in Fiber and/or Protein. Also, I am not perfect.

I found this Pasta! It is Pasta Zero by Nasoya. It’s Vegan, gluten free, low Carb and Calories. For the first time since being diagnosed Diabetic, I enjoyed guiltless Spaghetti. It was delicious and I give it two thumbs up without the insulin:)

Cheers.

Ravioli

Posted on February 6, 2022 by jeffreylatty

#RideON

Creamy Linguine w/ Cucumber

Posted on October 11, 2021 by jeffreylatty

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

Posted on May 24, 2021 by jeffreylatty

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

Posted on January 13, 2021 by jeffreylatty

The last of my Base Sauce previously used in my Tofu Florentine,

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.