Ⓥ GreekSTA

Planets align in motion. The moon glows. A new trail is born. An eight year washout has begun to be fixed?

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Unreal.

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Happy Monday.

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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.

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#RideOn

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CHEERS.

 

 

Pasta Salad

With ease, a simple and quick Salad was developed. After the Chickpeas are cooked of course, a matter of putting things together was only needed.

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Olive Oil, Balsamic Vinegar, Garlic, Sea Salt, Peppe & Chipotle Powder mixed/stirred/shooken was created.

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Tri-color Rotini was cooked and mixed with the Chickpeas, Green Pepper, Onion, Radish, White Onion and VEGAN Parmesan. Just a quick reason to post a few pictures:)

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CHEERS.

Black Bean Daiya Quesadilla Wich

¡Happy Holidays!

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Trying to think outside of the bun, yet, stay inside of the bun, a sandless wich was constructed.

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Corn Tortillas, a Pretzel Bun, Daiya, Cilantro, Black Beans and Jalapeño brought this deliciously textured (animal-free) beast to life.

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To make this piece of art look and taste even better, Romain Lettuce, Tomato and Onion were placed between the Bun//Tortilla greatness. Served with steakless Fries and thrown into a basket, minimal dishes only had to be done. Stay safe!

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Hummus as the condiment:)

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CHEERS.

Twice Roasted Daiya Potatoes

Simple and fairly quick, these Potatoes do not mess around. Heartier than your normal steak Fries, these are steakless Fries and Ⓥeganful Fries.

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Quality Russet Potatoes were quartered into large wedges. Large enough wedges to basically be an entree dish.

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The wedges were tossed in light Olive Oil, Sea Salt and Pepper, thrown on parchment paper (peels down) and roasted for around 20 minutes at 405.

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The wedges were tonged back into the mixing bowl and lightly seasoned with Garlic Powder, a pouch of Daiya ‘cheese’ and a pouch of Daiya ‘bacon’ from the ghost of Ⓥegan past. The hot Potatoes were not as easy to toss as dreamt. Almond milk was added to ease that process to my liking.

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These amazingly dressed Potatoes were roasted at 455 for additional 20 ish minutes. A craft Beer and a Hard Seltzer was had:)

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Garnished with Scallions. Inspired by the amazing Sonoran Desert, I drew my niece a Bday card:)

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CHEERS.

LBⓋ 29 Bruncho Taco

Low Budget Ⓥeganism is self-explained once typed out.

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The key to LBⓋ is simplicity. All you need is Good Beer, Good Tunes and Good Positivity. The texture was great:)

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  • Tortillas [(Flour (20] @ $2.19 = $0.11 per serving
  • Peanut Butter (11) @ $3.79 = $0.35 per serving
  • Celery (2) @ $0.88 = $0.44 per serving

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Squeezable Peanut Butter helps this simple idea more taco-ish. $0.90 per serving!

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CHEERS.

Pilaf Wild

Happy November!

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The world, at least mine, is still a mess, but let’s make some comfort food and calm our nerves with a quality drink.

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Evolution is such a beautiful thing. As humans, we are evolution. And as long as we’re on a planet, it will never end.

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My drinking habit has evolved to still include great beverages, but allowing my “man-boobs” & “beer-gut” to dissipate. For the last six months, I’ve been enjoying sugarless//maltless hard seltzer’s between beers. Instead of drinking four craft brews in one night, I might have a hard seltzer or two and a beer.

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Try it. Who wants to be overweight anymore. Just something that works for me.

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In water, Carrots and Potatoes were boiled with Sea Salt, Pepper & Garlic Powder. Wild Rice was cooked separately and drained. Jasmine Rice was added to the Potatoes and Carrots and cooked appropriately.

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Once the Rice has been cooked, Corn, Black & Red Kidney Beans, Celery and Onion were added and stirred in with the Wild Rice (previously cooked).

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The taste and smell of this dish was amazing, but the texture achievement (after all of the ballots were counted:) stole the show.

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Daiya Waffle Tortillas were made in a waffle maker:):):):)

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CHEERS.

Chipotle Tempeh Elotes Taco

A chipotle marinade was whipped up by combining; Vegenaise, Ketchup, Chipotle Powder, Onion, Sea Salt//Pepper, Garlic Powder, Paprika, (good) Sugar, White Wine Vinegar and CILANTRO.

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The Tempeh was marinated for a day. The Chipotle Tempeh Was roasted twice and cut in between.

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ELOTES was extremely close to this past post.

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Arizona Bound

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Daiya, Radish and CILANTRO was utilized to garnish these amazingly delicious Taco Shells.

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CHEERS.

Soupy Ⓥ Sliders

A soupy concoction was prepared after many hours of patience. Ⓥ Broth was heated and seasoned with Sea Salt, Pepper, Sugar, Garlic Powder and Crushed Red Peppers.

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Peppers, Tofu, Ⓥ Gouda, Corn, Roasted Potatoes, Cilantro, Wild Rice and Instant Mashed Potatoes (for consistency) were combined and stewed. Scallions were added lastly.

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Flour Tortilla Bowls became stuffed with soupiness and baked/broiled briefly. Chives to garnish and compliment a good Craft Beer and a bike ride.

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Cheers.

Beyond Mushroom Tortilla Pi

Happy Sunday!

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Mushroom Broth, Garlic, Carrot, Onion, Jalapeño, Pepper, Nutritional Yeast, Crumbles, Mushrooms, Wild Rice and Instant Mashed Potatoes were heated and mixed accordingly.

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Corn Tortillas were sandwiched with Ⓥegan Gouda, Beyond Meat, Mushroom greatness and Pico de Gallo. The Tortilla stuffed Pi was pan fried in Olive Oil.

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May sunshine be in your day:)

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CHEERS.