2017 has been an interesting and turbulent year for myself. Ultimately, it was a good year. Is it really possible to have a bad year? Not for me. My goal of trying 2500 different beers has been accomplished. Goodbyes were said to Untappd, the social drinking network. I have progressed with my company and still somewhat enjoy my job.
Good, healthy and mostly Vegan food has been plentiful. May your 2018 be amazing!
Cheers
With ease, comfort and deliciousness, Ⓥajitas are ever customizable and fun. Cooked brown rice was tossed with Earth Balance ‘butter’, ‘parmesan cheese’, Paprika, Tomatoes and Black Beans.
A skillet was heated. Veggie Broth, Peppers, Onions, Gardein ‘chicken’, Corn, Garlic & Onion Powder were simmered before being tossed in Flour Tortillas.
-Intermission-
Depth perception isn’t always our greatest friend. When assumption collides with confidence, someone is bound to fall on their ass.
Spending all week mastering riding road tires decently quickly on ice/snow, a tree branch brings ya down. And brings ya down hard, reminding you how old you truly are.
Recover, Forget, Persevere.
I needed to redeem my original Ⓥajita concept. HERE IS DAIYA ⓋAJITA.
Marinating for over a day, Tofu infused with greatness.
The marinade is garlicy, lemony, stunningly dilling and plant based powerful.
Garlic was sauteed with Celery, Onion, light Oil, raw Cashew, Balsamic Vinegar, Chardonnay (I am currently trying to finish the bottle:), Cashew ‘milk’, Garlic Powder, Ginger, Earth Balance ‘butter’, Sugar, Fresh Dill, Cayenne Powder, Parmesan ‘cheese’ & Sea Salt // Pepper.
Obviously (I’d hope), I added things accordingly and not at the same time. This is not a teaching blog, yet, (hopefully) a inspiring creative blog that keeps you thirsty. A blender made this plant genocide much, much less bloody.
The deliciously marinated Tofu was grilled. Fresh Asparagus were roasted. Rice was prepared with Tomatoes, Earth Balance ‘butter’, Parmesan ‘cheese’, Sea Salt // Pepper // Garlic Powder. Plated with an artful mindset and garnished with Dill and Lemon.
Tofu versatility is overwhelmingly awesome. Enjoy a good Beer and take a good Photo.
Go on an adventure:)
Yesterday was a screwed up day. Terror unfortunately is still evident right in our backyard. And most usually it’s that white dude that seems nice that has a fascination with guns. It’s a sad, sad world. We move on. We #RideOn dreaming of a perfect world where animals and humans are both not slaughtered and happiness reigns free for all.
Chinese food is much better when good Chinese food is prepared. Chinese food is much greater when good Chinese food is prepared at home. Chinese food is the best when it is consumed out of the ordinary context, as in, for breakfast or brunch. Perhaps, in the same concept as to why breakfast for dinner is so exciting.
Have fun with your food.
Tofu and GadenIn Meatless Meatloaf were utilized as my Chinese-style protein while Yellow Potato, Sweet Potato, Onion, Garlic, Rice Noodles, Cauliflower, Broccoli were stir-fried with amazing seasonings.
Fennel and Sesame Seeds, Garlic Sriracha, Cumin, Sugar, Pink Himalayan Sea Salt, Pepper, Lemon Pepper, Dill, Rice Wine Vinegar and Sesame Seed Oil were added to this fry at various key times to obtain a flavorfully exciting taste and smells.
The Noodle fry was plated and topped with Ⓥ protein, Kimchi and Soy Sauce.
Ride a Bike. Drink a Beer.
Fall is basically here in Northern Illinois. Which means open windows, sweatpants, beautiful colors and ideal cycling conditions.
Sakitumi from Lagunitas Brewing was utilized with a huge variety of vegetables and Veggie Broth to marinade Tofurky ‘roast beef’ slices. Among those Vegetables were; Onion, Green, Red & Yellow Peppers, Carrot, Broccoli, Cucumber, Rice and more. A Pretzel Bun, Daiya and BBQ Sauce were involved also to create this delicious sandwich.
Happy Sunday! And, please, Enjoy Outside!
Happy St. Patrick’s Day
To some, it means eating corned beef and drinking green bud light. Which might be fun, but that does not fit my lifestyle whatsoever. I am an extremely stubborn person and I do what I want and what feels good to me. I will never eat meat, of any kind, ever again in my life. Now, minor dairy and egg exceptions will be made by me when it feels right to me. Label me as a bad person, but I will never purchase cheese, dairy or eggs. I will not stress about small amounts of these ingredients already in something.
The stress and letdown is not worth it in my mind. My boss made blueberry muffins for me and I do not care what was in them, I ate two. That shows respect and also ease of mind. And they were delicious. Yeah, she could’ve put just blueberries in a cupcake wrap and given me that… Anyways, 97-98% Vegan is great, in my book.
Let’s try something different….
Jamo Tofurked Corno Cabbo
Open a beverage and also open your mind. Heat a saucepan and add slight Avocado Oil. Brown Minced Garlic and continue adding Plum, Serrano Pepper, Carrot and Celery – diced. Generously add Jameson Irish Whiskey. It is absolutely essential, whenever cooking with alcohol, to sip on it a tad.
Add Veggie Broth with Thyme, Capers, purple Potatoes and Onion. Let the cook down process happen. Add Cabbage. And I added Tofurky lately last. Seasonings used were Sea Salt & Pepper. Served on a toasted Pretzel Bun with Corn and a purple Potato.
I encountered a strange different style of riding yesterday. Not so much strange, just a change of pace on a strenuous ride. I have been riding solo for the last few weeks, which happens and is totally fine. A buddy was going to commute to his new job for the first time. Which doesn’t seem like a big deal, except for it being just short of 30 miles. When I ride, I rarely start before 9am.
Yesterday, I left to meet up with my buddy at 6:12 am. When I open (for my job) I leave about the same time. On a day off, this is unheard of by me. We rode the 45 kilometers and met up with a couple of engineers who we occasionally ride with for some breakfast. I enjoyed water and a peanut butter Vegan Cliff bar.
Dude went to work and I went with the engineers and in a sense went to work. We went a little farther to stop in a little town to have a beer. Their town ordinance was not to serve alcohol before noon on Sundays, so we rode on.
We hopped on a horribly weed overgrown and sinkhole plentiful canal for roughly 55 kilometers (35 miles) where I ran out of water and snacks conveniently away from stores and non-well water. We wound up splitting up at different paces after canal departure, yet still all trying to conclude this ride without passing out on the side/middle of a road/trail from heat exhaustion.
It is extremely uncomfortable to be out of water in the heat pedaling away with your mind medaling affray almost as if your life flashing before your sweaty eyes. I guess in my defense, I didn’t exactly know where the engineers were leading me. I could have been more prepared. I’m a sucka for cold water and on longer rides, I fill up my water bottle somewhat regularly with ice. I might start bringing two, but I normally know where I’m going.
The point of my story is to keep an open mind. You never truly learn anything unless you occasionally jump into something blind. Routines are great, but changing them up from time to time has benefits.
If a bartender gives you a homemade pickle and it is amazing, take a shot of that pickle juice!
And according to Untappd, I experienced my first ever Old Milwaukee. I do not recommend experiencing an Old Milwaukee.
I do condone experiencing this track of music via YouTube link:
Good people drink good beer.
Don’t be a fisherman. Be a farmer. Eat yo veggies! The amount of flavorful variations involving just vegetables are exponentially infinite. Not to mention the number of benefits that come with eating yo veggies! They are delicious health fuel that gives you nothing, but quality life.
I do not intend to be a bossy asshole, but I strongly recommend the following:
I’ve been slacking with my blogs lately, but today, I am blogging all over yo face:)
It is rare for me to blend or make sauces/relishes/salsas/etc smooth. I like food chunky flavorful and with character. I love Salsa Verde, but I refuse to make store-bought Salsa Verde. ¿Comprende? I was Mexican, Spanish or Creole in my past life. That style of cooking is explosive with fun and interesting variations.
¡Salsa Ⓥerde! ingredients:
Jalapeño, deseeded and diced
Prep. Mix. ENJOY!
I enjoyed my ¡Salsa Ⓥerde! with chips and as a relish for a satanishly amazing Seitan (Ⓥegan) Boca Sandwich with ¡Salsa Ⓥerde! as relish engulfed by a Pretzel Bun. And then there were POTATOES.
EatYoVeggies!
Go Cubs!
Apple Music > Netflix
“Good people drink good beer”
-H.S.T
VeggHead BeerCyclist 