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.

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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! 🙂

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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.

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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 🙂