BREAKⓋAST

Posted on by jeffreylatty

There are most likely numerous things I do miss about a carnivorous and non-Vegan lifestyle, but, for some reason, I miss that sickening full feeling the most. And the subconscious connection between comfort-food and that sickly full atmospheric pressure is in the back of my brain as I’m still attaining to retain that damn sensation.

Einstein_Bicycle-600x400

The conclusion was creating  an awesome ongoing process of constructing Ⓥegan food that is extremely good for you that will never provide a sick-full ambience, like chasing a water-like mirage for 100 kms in a sand-boiling-into-glass desert. After months and months of scientifically creating food ideas like Einstein with an apron on and like Einstein riding a bicycle, there IS NOT a way to be engulfed by that death euphoria without torturing, murdering and consuming animal flesh or animal dairy products.

thumb_IMG_3092_1024

I will never in my life eat animal flesh ever again. So, it is settled. I do still enjoy creating and consuming Ⓥ “comfort-food”, but I will never experience that deathly ill susceptibility. I will only have an energetic, healthy and LIFEFUL consciousness and how is that a bad thing.

Albert-Einstein-Nothing-will-benefit-human

One fact that bothers me is Albert Einstein, the brilliant scientist, believed in vegetarianism his whole life, yet only practiced a vegetarian lifestyle at the conclusion of his life. For someone so smart, why did it take him so long..? I’d truly enjoy asking him that question.

thumb_IMG_3056_1024

I’ve recently noticed a trend of mothers posting cute pictures of their children and calling them “hams” on various social media platforms. I am biased being Vegan and haven’t stuck a fork in ham for well over three years, but I find it disturbing. All that I can think of is the torture and murder involved in preparing that “cute” dead animal flesh for the holiday. Why is that becoming a fad? I hope for the sake of quality of life that I am not the only one that has noticed and been bothered by this. Maybe I am overthinking this, but felt an urge to shed some light on this. If anyone can explain the reasoning behind this, I’d greatly appreciate it. I can only think of ignorance.

Penguins Kill Polar Bears

thumb_IMG_3068_1024

A newly found artist, Penguins Kill Polar Bears, are a post-rock scottish foursome that are talented and loud.

CHECK ‘EM OUT

PenguinsKillPolarBears

thumb_IMG_3088_1024

I am also gonna, from now on, keep track of prices most of the prices in relation to their serving sizes. LBV is still not finished, also. (Low Budget Vegan)

thumb_IMG_3045_1024

BREAKⓋAST ingredients:

  • Tofu, extra firm (6) @ $2.98 = $0.50 per serving
  • Eggplant, chopped (8) @ $1.78 = $0.23 per serving
  • Spinach, sliced (3.5) @ $2.98 = $0.86 per serving
  • Shallot, sliced (6) @$0.72 = $0.12 per serving
  • Portabellini, sliced (3.5) @ $3.99 = $1.14 per serving
  • SEASONING: SeaSalt/Pepper/FennelSeed/ DillWeed/Oil = $0.07
  • Lightlife ‘sausage’, crumbled (7) @ $4.99 = $0.72 per serving
  • Lightlife ‘beef’, crumbled (7) @ $4.99 = $0.72 per serving
  • Rye Bread, grilled (16) @ $2.89 = $0.19 per serving
  • Earth Balance (30) @ $4.99 = $0.17 per serving
  • Tortilla, warm – for burrito (8) @ $1.25 = $0.16 per serving
  • Potato, diced (20) @ $2.99 = $0.15 per serving
  • Garlic, minced (27) @ $2.99 = $0.12 per serving

This is definitely not the cheapest meal, at $4.43 per serving, it is well worth it for health and general life benefits. And depending on quality of vegetables, it can cost more. The spinach and Mushrooms are ridiculously expensive for the servings. Not 100% sure those were the serving sizes, but still way more than I normally want to spend.

thumb_IMG_3046_1024

I do not feel like going into much detail on how I made this. It’s pretty simple. I think I broke my toe last night and I’m going to attempt to ride tonight! I, also, am going to buy a Fat Bike tonight!!!

thumb_IMG_2965_1024

It’s been quite a few months since I rolled a FATTY!

thumb_IMG_2918_1024

Happy THURSDAY! Enjoy a good BEER

thumb_IMG_2645_1024

 

Blushing Ⓥ Linguine

Posted on by jeffreylatty

IMG_1814

Back Burner Ragu Marinara ingredients:

  • Celery, finely diced
  • Carrot, finely diced
  • Onion, finely diced
  • Garlic, diced
  • Balsamic Vinegar
  • Veggie Broth
  • Tomato Paste
  • Chopped Tomatoes, canned or fresh (deseeded)
  • Sugar/SeaSalt/Pepper/Cayenne/GarlicP/OnionP

  

Steps:

  • Cook Garlic, Celery, Onion & Carrot before adding everything else.
  • Simmer for hours, stirring.
  • I used Brown Sugar this time and I put a splash of Liquid Smoke

   

 Blush Sauce ingredients:

  • Cashew ‘Milk’, mmmmm
  • SeaSalt/Pepper/GarlicP/OnionP/Cayenne/Turmeric
  • Nutritional Yeast/Sugar
  • Back Burner Ragu Marinara

Boil & simmer for 30-45 minutes.

  
Blushing Ⓥ Linguine ingredients:

  • Blush Sauce, hot & ready
  • Linguine, undercooked
  • Green Pepper, julienne sliced
  • Mushroom, sliced
  • Onion, diced
  • Parsley
  • Basil, sliced
  • Daiya, slices mmmm

    

  
Science:

  • Sauté Veggies and add Blush Sauce.
  • Undercook Linguine and drain to be completed in Blush sauce.
  • Plate Blushing Noodles and top with Blushing Veggies and Daiya slices.
  • Broil for two minutes and finish with herbs.

BBⓋ Ⓥuality Ⓥuest

Posted on by jeffreylatty

   
 
Mixing bicycles, (good) beers and (great) food together is a powerful combination. And at that, not everyone is Vegan and definitely not even Vegetarian. I have learned most people are well aware and can somehow relate to Vegetarianism. It’s Veganism that overwhelms the carnivorous mindset. I try my best in any situation to influence people to better the planet and in bettering themselves.

   
   
Does that mean I should spend money and time on Vegan food to share? You’d better believe it!

   
   
I’m a huge fan of LightLife products. And their Smart Dogs are outstanding! I brought enough Smart Dogs to share and more than enough Ⓥasta Salad to share.

  
IMG_1819

Seitan ingredients:

  • Vital Wheat Gluten
  • Rosemary/FennelSeed, crushed
  • Corn Meal
  • Cayenne/Thyme/Turmeric
  • Tomato Paste
  • Broth
  • SeaSalt/Pepper/GarlicP/OnionP
  • BayLeaves/Celery/Onion, for cooking in
  • Non-Dairy Cheese Cloth

411: Mix wet ingredients together and mix dry ingredients together and then mix wet and dry together. Form into a loaf and put into wet ‘Cheese’ Cloth and bake in Lasagna pan two hours flipping halfway in Broth. Remove from cloth immediately and store, add color or use!

IMG_1818IMG_1816IMG_1817IMG_1815

WildTurkey 101 BBⓋ sauce ingredients:

  • Chipotle Adobe, chopped/mixed/liquified
  • Liquid Smoke
  • Garlic/Onion/Serrano, diced and roasted or roasted and chopped
  • Brown Sugar
  • Sriracha/BalsamicVinegar
  • SeaSalt/Pepper/OnionP/GarlicP
  • Tomato Paste
  • Broth
  • Wild Turkey 101, after a few sips 🙂

IMG_1887

Shots:

  • Bring everything to a boil and simmer for hours.
  • Strain or do not strain, depending use.

   

 Italian Dressing ingredients:

  • Olive Oil
  • Red Wine Vinegar
  • Balsamic Vinegar
  • SeaSalt/Pepper/Oregano
  • Garlic cloves, peeled & slight cut into

Two parts oil to one part Vinegar which is ⅔ Red Wine Vinegar and ⅓ Balsamic. Let marinate for days.

  
Ⓥasta Salad ingredients:

  • Rotini, tri-color & slightly overcooked
  • Daiya, ‘Cheddar’ slices-chopped
  • Black Olives, whole & then quartered
  • Italian Dressing
  • Cayenne
  • Cucumber, deseeded & diced finely
  • Radish, diced
  • Celery Seed
  • Sunflower Seed, shelled & unsalted
  • Spinach, basil-like sliced 🙂

Mix & add dressing as late as possible.

   
    
   
   
 

ⓋLattyDaddys

Posted on by jeffreylatty

   
   
Vegan LattyDaddy’s are Vegan patties that are perfectly architected like imperfected Cincinnati’s Belgian Abbeys.

   
    
 No need for Condiments. A LightLife LifeLine. A menace to society. How can one Vegan patty be so flavorful and still hold its own against heat?

   
Japanese beetles are not The Beatles with a Japan-like accent, but here in the midwest of the United States of America to ensure our Windows are sealed correctly.

  
Seitan ingredients:

  • Vital Wheat Gluten
  • Rosemary/FennelSeed, crushed
  • Corn Meal
  • Cayenne/Thyme/Turmeric
  • Tomato Paste
  • Broth
  • SeaSalt/Pepper/GarlicP/OnionP
  • BayLeaves/Celery/Onion, for cooking in
  • Non-Dairy Cheese Cloth

411: Mix wet ingredients together and mix dry ingredients together and then mix wet and dry together. Form into a loaf and put into wet ‘Cheese’ Cloth and bake in Lasagna pan two hours flipping halfway in Broth. Remove from cloth immediately and store, add color or use!

  
WildTurkey 101 BBⓋ sauce ingredients:

  • Chipotle Adobe, chopped/mixed/liquified
  • Liquid Smoke
  • Garlic/Onion/Serrano, diced and roasted or roasted and chopped
  • Brown Sugar
  • Sriracha/BalsamicVinegar
  • SeaSalt/Pepper/OnionP/GarlicP
  • Tomato Paste
  • Broth
  • Wild Turkey 101, after a few sips 🙂

   

    
 Shots:

  • Bring everything to a boil and simmer for hours.
  • Strain or do not strain, depending use.

   

   
ⓋLattyDaddy patty ingredients:

  • Seitan, diced
  • Tofu, firm
  • LightLife ‘beef’ & ‘sausage’, chopped
  • Brown Rice, cooked
  • Black Beans, cooked
  • Pinto Beans, cooked
  • Lentils, cooked
  • WildTurkey 101 BBⓋ sauce, mmmmmmm
  • Sunflower Seeds, roasted
  • Cauliflower, diced & roasted
  • Eggplant, diced & roasted
  • Shallot, diced & roasted
  • Broth, Veggie DUH
  • Mushroom, sliced & roasted
  • Garlic, minced & roasted
  • Parsley, chopped
  • SeaSalt/Pepper/OnionP/GarlicP/Sugar
  • LiquidSmoke/Cayenne/Turmeric/NutritionalYeast
  • Instant Mashed Spuds, binding agent

   
    
 Mix together. I let sit before forming patties. I normally would’ve roasted the patties, but I actually ran out of Parchment Paper and pan-fried the patties with very light oil in a non-stick pan.

  
ⓋLattyDaddy ingredients:

  • ⓋLattyDaddy Patty
  • Daiya, Daiya slices melt extremely perfect 🙂
  • Green Pepper, sliced and pan-fried or roasted
  • Tomato, sliced
  • Buns, bigger (gourmet) & toasted on insides
  • Vegenaise, mmmmm

   

   
Trick or Treat:

  • Toast buns and set aside.
  • Roast or pan-fry ⓋLattyDaddy patty and put Green Pepper slices under Daiya & melt.
  • Lather Vegenaise on inside of Buns and put together.
  • Put together without condiments. Place Tomatoes in there somewhere.
  • I baked halved Potatoes on a cast iron skillet for the side.

I find myself talking to beer store clerks/cashiers more and more. I think, unconsciously adapting them as my “bartender” as I don’t go to bars much anymore because they cannot upkeep their varieties of good beers to my beer guts demand. I don’t dwell of any issues going on in my life, just basically hired friends forced to bullshit with me. 🙂

   
 Drink a Bicycle and go Ride a Beer. Have an extremely safe and outrageously FUN Halloween!

Vegan Lasagna with Ⓥicotta

Posted on by jeffreylatty

  
Lasagna is along the same lines with me as my Chili. In a past blog, I went through my Evolution of my Chili. I don’t think anyone read it, which is great, but I don’t wanna invest in that much time or that many words. I apologize (for apologizing) for any (not really) inconvenience.

  
The best Lasagna that I have ever made, involved Béchamel sauce. Which in French translates to “not Vegan” or something like that. I have created Ⓥicotta, a delightful VEGAN combination of Béchamel & Ricotta Cheese.

   
 And of course Lasagna is never successful or possible, even, without a great sauce. In my case it’s my Back Burner Ragu Marinara. And now I am obligated to find throwback pictures to commemorate my Italian roots.

Working for the Italians:

   

    
    
    
   
Back Burner Ragu Marinara ingredients:

  • Celery, finely diced
  • Carrot, finely diced
  • Onion, finely diced
  • Garlic, diced
  • Balsamic Vinegar
  • Veggie Broth
  • Tomato Paste
  • Chopped Tomatoes, canned or fresh (deseeded)
  • Sugar/SeaSalt/Pepper/Cayenne/GarlicP/OnionP

  

Steps:

  • Cook Garlic, Celery, Onion & Carrot before adding everything else.
  • Simmer for hours, stirring.

  

Ⓥicotta ingredients:

  • Tofu, soft
  • Raw Cashews, boiled & chopped
  • Eggplant, sliced, roasted & chopped
  • Fennel Seed
  • Garlic, roasted & chopped
  • Lime, juiced
  • Honey, 😉
  • Shallot, diced
  • Baby Spinach, sliced
  • Instant Mashed Potatoes, thickening (top secret) agent
  • Cashew ‘Milk’
  • BalsamicVinegar, SeaSalt/Pepper/Sugar/LiquidSmoke/GarlicP/OnionP/Cayenne

Mix to a somewhat clumpy consistency, if desired.

   
   
Vegan Lasagna with Ⓥicotta ingredients:

  • Back Burner Ragu Marinara, hot
  • Lasagna noodles, cooked
  • Ⓥicotta, mmmmmmmmmmmm
  • Daiya, mmmmmmmm
  • Parsley

  

CONSTRUCT 🙂

   

 

Vegan Biscuits and Gravy

Posted on by jeffreylatty

Today I purchased the cardboard refrigerated Biscuits for the first time in my life. It took me a minute to find Vegan Biscuits, but thankfully they are out there. And they were very simple and tasty. They complimented my Gravy extremely well. I’ve made bread a few times from scratch and I do not like to bake. Store bought Bread is well worth it to me.

Let’s Go.

  
Seitan ingredients:

  • Vital Wheat Gluten
  • Corn Meal
  • Rosemary/Cayenne/FennelSeed, crushed together
  • Tomato Sauce
  • Veggie Broth
  • Turmeric/Thyme/SeaSalt/Pepper/GarlicP/OnionP
  • Bay Leaves/Celery/Peppercorn/Fennel/Rosemary, for baking
  • Vegan ‘Cheese’ cloth

   

   
Domino Effect:

  • Mix wet ingredients together and dry ingredients separately before mixing together.
  • Form into a loaf and put into wet ‘cheese’ cloth.
  • Put Seitan loaf into Lasagna pan and put Herbs/Veggies with Broth filling halfway.
  • Bake for two hours, flipping loaf in between.
  • Remove from cloth immediately and put in foil or use.
  • I broiled slightly after out of ‘cheese’ cloth.

   

 Groovy Gravy ingredients:

  • Cashew ‘Milk’, mmmmmm
  • Nutritional Yeast
  • Garlic & Onion, diced and dry roasted
  • Seitan, diced and sliced for garnish.
  • Tofu, soft
  • Raw Cashew, boiled, strained and chopped
  • Cauliflower, roasted and chopped
  • Eggplant, sliced, roasted and diced
  • Potato, diced and roasted
  • Rosemary/SeaSalt/Pepper/Sugar
  • Lime, juiced
  • Instant Mashed potatoes, thickening agent 🙂

   
   
Roast everything and bring to appropriate consistency, simmering. Serve HOT with Biscuits.

  
Happy Monday!

Chili EⓋolution

Posted on by jeffreylatty

I finished this blog this morning spending two hours on it only for WordPress to fail and erase a huge chunk of data. So, I went for a ride.

Friday Morning Ride


  
I’ve been making kick-ass Chili for at least (well documented) five years now. It has only truly been documented a few times, but I mastered my style of chili probably ten years ago I just never knew it until around 5 years ago. I used to make this kick-ass DIP (for chips) using nothing but chicken and actual veggies working in a restaurant kitchen. You know, against the rules kitchen food, to feed the staff. And from there after plugging the concept in with chili type ideas, my style of Chili was born.


I cannot believe I had the mindset, at more than one points in the past, to keep my cheffing secrets, secrets until they made me millions. I have now forever retired from a kitchen that I do not own. Might as well share and help someone develop their own style.


October is kind of a HUGE month for me. The month includes or almost includes: 

  • Trek HulkRip 2nd Birthday (Sept 22nd)
  • Trek Darth Vader 1st Birthday (Oct 30th) 
  • 1000 Vegetarian Day (Oct 26th)
  • 100 Vegan Day (Oct 16th)

When your own personal well-being is healthy and you truly feel well, it makes life much easier. I feel when healthier than not, stress levels are down and energy levels are up.


Since making a Vegetarian lifestyle change, I’ve noticed extremely better health vitals and weight loss without a true workout routine, other than cycling. Every time that I donate blood (Double Red Cell), I am assured my once moderately high blood pressure is still low. My gym is adventure. My gym is outdoors.

Chili Secrets:

  • Use Vegetables instead of powders
  • Use lots of Vegetables
  • Chop everything yourself, don’t be a lazy ass
  • Marinate on lowest of simmers for hours
  • Drink a good Beer

It shouldn’t necessarily be about ourselves as it should be about the animals, about the environment and truly realizing and comprehending the bigger picture. There is an impact bigger than just one person, cutting out meat/dairy or even just consuming less.


 Chili ingredients (2009):

  • Ground Turkey, eewwwwww
  • Bell Peppers, diced
  • Hot Peppers, diced
  • Onion, diced
  • Salt/Pepper
  • Water sometimes Chicken broth
  • Beans
  • Corn
  • Tomatoes, stewed, diced or chopped (can)
  • Cilantro, chopped
  • Cheddar Cheese, gross

I’ve made different variations through the years. Creating a creamier sauce with adding Cheese until last year. I made Lentili without butter or oil and almost Vegan. I think I added Cheese that wasn’t completely Vegan.


 Ever find an artist (music band) that makes you super excited after you find out the length of their discography to listen to. And only an eighth of their music is what you want and the rest is garbage. I really appreciate good bands that can stay consistently different through the years. Not sounding the same on every album, but not changing their roots either.

mewithoutyou


 Yam Lentili ingredients:

  • Garlic, diced finely
  • Onion, diced
  • Celery, diced
  • Carrot, diced
  • Hot Peppers – Jalapeño, Serrano, Poblano, Chipotle (in Adobo), diced
  • Bell Peppers – Green, Red, Yellow, Orange, diced
  • Veggie Broth, splashy
  • Tomatoes, deseeded & chopped
  • Day, mmmmmm
  • Kale, chopped
  • Cilantro, chopped or frozen cubes 🙂 lots
  • SeaSalt/Pepper
  • Parsley, chopped
  • BalsamicVinegar/Sriracha/Sugar
  • Sweet Potato, chopped and baked on parchment paper
  • I think I added Mushrooms, sliced
  • Lentils, Red (split) & Green 🙂


  
  
 I ain’t here to give cooking lessons. Use your imagination and have FUN! I did also make kick-ass Vegan Corn Bread. Seriously, play with your food!


  
 Ⓥ Cream Corn ingredients:

  • Corn, kernels
  • Cashew ‘Milk’
  • Earth balance, ‘Butter’
  • SeaSalt/Sugar/ChipotleP/Onion&GarlicP/NutritionalYeast
  • Balsamic Vinegar
  • Flour
  • Onion, diced
  • Parsley, chopped
  • Corn Meal
  • Parsley, chopped

I just mixed everything together, covered and set out for a good hour.

  
  
ⓋornBread ingredients:

  • Balsamic Vinegar & Sriracha
  • Flour & Sugar
  • Corn Meal
  • Poblano Pepper, just a little & diced
  • Cilantro, diced
  • Baking Powder & Soda
  • Ⓥ Cream Corn

Simply mixed together and baked.


Lentili Colcannon ingredients:

  • Yam Lentili
  • Potatoes, red & russet roasted
  • Cashew ‘milk’
  • Daiya, mmmm
  • Onion, diced
  • Jalapeño, diced
  • Garlic, diced
  • Corn
  • Parsley & Cilantro, chopped finally finely
  • Grape Tomatoes
  • SeaSalt/Pepper/BalsamicVinegar/Sriracha
  • OnionP/GarlicP/Sugar

 

Balls & Strikes:

  • I dry roasted and did not add any oil. I used one pan with PARCHMENT PAPER:) Added things at different times because not all veggies roast in the same time. I then mixed everything together and topped with Yam Lentili. I did not roast the Grape Tomatoes. I heated them up in the Cashew ‘milk’.

10.07.15 I’m taking my love for Chicago-style dawgs and Vegan lifestyle to another level tonight as the Chicago Cubs play the Pittsburgh Pirates in a wildcard matchup. The Cubs, not being in the post-season since 2008, are a stellar team this season.

10.08.15 The Chicago Cubs won and Jake Arrieta threw a complete game SHO (shutout). Jake has shown a poise that I’ve never seen from a Cubs pitcher. His confidence and simply his persona on the mound sometimes gives me goosebumps. The Chicago Cubs acquired Jake (and Pedro Strop) from the Baltimore Orioles on July 2, 2013 for Steve Clevenger and Scott Feldman. At the time I was sad to see Feldman go, but heard both Arrieta and Strop had potential. Arrieta pitched well the remainder of 2013 and 2014. He went 14-7 with a 2.81 ERA (Earned Runs x 9(innings in a game) ÷ IP (Innings Pitched)). And his numbers are in for 2015 with a whopping 22 wins to only 6 losses. Having the best stats ever after the all-star break. Baseball has been around since the 19th century. Baseball has been a game for a few minutes.

I have created the Ⓥ Jake Arrieta’s. Ⓥ=Vegan. I made five of these monsters being strong, consistent & extremely healthy. The Ⓥ Jake Arrieta is a friendly neighborhood Char Dawg.


Chicago-style Relish ingredients:

  • Tomato, deseeded and diced
  • Cucumber, deseeded and diced
  • Onion, diced
  • Hot Peppers (Poblano & Jalapeno), deseeded and diced
  • Celery Seed
  • Celery Salt
  • SeaSalt/Pepper/ChipotleP/OnionP/GarlicP
  • Poppy Seed

MIX 🙂

Since being close to 100 days Vegan, my body has skyrocketed to amazing well-being and health. I’m going to live for 300 years. And I think that I am shrinking while still being very strong. I can ride a bicycle so much better and faster. My energy level is through the roof. And I feel AMAZING.


Ⓥ Jake Arrieta a Ⓥegan Chicago-style Lentili CharDawg ingredients:

  • Chicago-style Relish, mmmm
  • Buns, bigger the better
  • Daiya, mmmmmmmmmmmmm
  • Vegan Hot Dog (I use Lightlife Smart Dogs-JUMBO), charred
  • Mustard, organic 🙂
  • Lentili, mmmmmmmmmmmmm
  • Chipotle Powder, mmmmmm

Extra Innings:

  • Cut the ends of your smart dogs to keep from blistering.
  • Bake/Broil until your level of char or you patience allows.
  • Add already warm Lentili and Daiya and broil.
  • Broil Buns if desired, I’m a char-head.
  • Top with Chicago Relish, Organic Mustard and Chipotle Powder


  
I also came up with a salad concept of Roasted Veggies mixed with Romaine and Lentili as the ‘dressing’. It was good. I made Sweet Potato chips with my first batch of Ⓥ Jake Arrieta’s, but I was a little too tipsy to take a decently good pic. Hopefully today is much better with the art of photography. I also made three Dawgs a little different, yesterday. I feel like I’m forgetting some stuff. DAMNIT.


  
  
The Cubs play STL in a best of 5 NLDS and I’ve been saying all season that if the Cubs want to win big, they have to be able to destroy STL. And they can. Go CUBBIES & Happy Friday!


This Will Destroy You

And it is now Saturday.. HAPPY SATURDAY!

I came up with yet another Lentili concoction. This one is a Lentili Spudwich.

And these are a concept of eating Lentili without utensils, being Potato bowls filled with Lentili and Daiya!

Ⓥ Souper

Posted on by jeffreylatty

  
My choice of Vegan lifestyle obviously started with the easy decision of Vegetarianism close to three years ago. And while maintaining 100% Vegetarian lifestyle, I progressively made Vegan adaptations.

  
Social media is a tool and often a tool for me to reference statistics or dates. Today I’m gonna search through my social diary in Twitter. At some point in my life, I want to write a book with basically just my tweets.

  • First purposely #VeganVriday was 1.9.15
  • First purposely #VeganVeekend was 5.29.15

I did not survive every VeganFriday and I think I failed only one VeganWeekend after starting. I did, however, notice a difference in my digestive system and stomach between Vegetarianism and Veganism. Ultimately bringing me to the no-brainer decision of upgrading vegetarianism into Veganism as of 7.8.15.

  
I have finally found my love for Earth Balance Vegan ‘butter’. “Better late than never.” Says everyone.

  
I made SOUP for the first time in this colder turning time. And I was going to name it Souper Ⓥ Supe, but chose to shorten to Ⓥ Souper.

  
I found out that Sweet Potato skins are very edible and very good.

  
I resurrected my very first “real” bicycle in honor of his second birthday on September 22nd, in a 2014 Trek CrossRip. I’ve named him the HulkRip. I’ve ridden him through hell and back at over 7,000 km. He needed new cables, brakes, chain, cassette, chain ring and tape and pedals which I put on. He sat up at the bike shop for a good month awaiting a chain keeper. I’d like to keep HulkRip rideable for a long long time. And rode him for the first time in months yesterday. Happy Birthday, HulkRip!

   
    
 Ⓥ Souper ingredients:

  • Tofu, soft
  • Soyrizzo, had to add another ‘z’ because I’m a cubbies fan
  • Mushroom, sliced
  • Sunflower Seeds, shelled & I used non salted
  • Garlic, minced
  • Radish, sliced
  • Onion, Diced and julienne sliced
  • Green Pepper, shorter julienne sliced
  • Tomato, beefsteak diced and grape-whole
  • Spinach
  • BalsamicVinegar/Oil
  • Earth Balance ‘butter’, mmmmm
  • Jasmine Rice, cooked
  • Lentils, cooked
  • Kale, frozen & NonGMO mmm
  • Eggplant, chopped
  • Zucchini, chopped
  • Sweet Potato, chopped w/ skin
  • Red Potato, chopped w/ skin
  • Russet Potato, chopped w/ skin
  • Cilantro, frozen cubes mmm
  • SeaSalt/Pepper/Cayenne
  • Serrano & Hot Peppers, diced
  • Veggie Broth

Insanity:

  

I actually started out making a breakfast stir-fry and severely enjoyed it before later making into soup.

  

  • Cook Rice and Lentils together while stir-frying and later drain before adding.
  • Heat Oil and add Garlic, Hot Peppers, Potatoes, diced Onion and Eggplant.
  • Add Tofu, Soyrizzo, Sunflower Seeds and diced Tomato. Cover and sauté.
  • Add Seasonings, Rice/Lentils and BalsamicVinegar with generous Earth balance! Cover
  • Always stir occasionally…duh
  • Add Kale, Zucchini, Green Pepper, Julienne Onion, Radish, Mushroom, Cilantro& Grape Tomatoes
  • Can’t forget the SPINACH
  • Cover and simmer low

  
I served the stir-fry w/ wheat toast with Earth balance. I FREAKING LOVE EARTH BALANCE.

  
Rano Pano – Mogwai

  
To make Soup, I honestly just added Broth as it mixed and thickened extremely well. Very flavorful! And powerfully nutritious!

   
   
Go Cubbies as it’s almost playoff time! Have a good beer, take a good pic and ride a bicycle before the cold hits! Happy Thursday and Happy Weekend! Do something out of the ordinary!

  
  

Ⓥegan Pasta

Posted on by jeffreylatty

  
Yesterday was my very first experience buying, cooking and consuming Earth Balance Vegan ‘butter’. It was extremely enjoyable and I’m officially now a lifelong customer. Along with Vegenaise, Earth Balance is better than animal-based dairy. SERIOUSLY. It could be the evolution of my palate, but serious tastiness anyway you consume these wonderful plant-based products is a no brainer.

   
   
Saturday night, immediately after work, I went for a ride via towpath to drink some beers and make a small night out of it. I noticed the super moon and was extremely impressed with the visuality of a normally immensely dark (death metal) towpath. I still used my light, but would’ve been fine without my NiteRider Lumina 700. When the moon casts shadows, you (me) know its close to our earth. For the second time this year, I completed a (my) local bars Hall of Foam where you get your name on a plaque for drinking 50 different beers. It was a great night! (Warning: not all in one night)

   
   
Here in northern Illinois, it has been unseasonably warm this September. And yesterday was the first Fall-like day this year (2015:). Chili (and Soup) season is HERE! Last night, after work, I had to make a buttery pasta with the amazing Earth Balance. I decided to make a Mexicano (Ⓥ) Pasta and I’ll just go ahead and call it Mexicano Ⓥasta.

   
 Mexicano Ⓥasta ingredients:

  • Earth Balance ‘butter’, mmmmmmmmm
  • Garlic, minced
  • Carrot, sliced small longways
  • Onion, (red) diced
  • Sweet Potato, WITH PEEL ON (try it!) chopped
  • Oil/BalsamicVinegar
  • SeaSalt/Pepper/ChipotleP/Cayenne/C.R.P./Paprika/FennelSeed
  • Cilantro, I used frozen cubes
  • Kale, frozen & NONGMOProjectVerified
  • Corn, kernels
  • Tomato, grape sliced
  • Rice, Jasmine & cooked
  • Lentils, cooked
  • Radish, sliced
  • Mushroom, sliced
  • Eggplant, chopped
  • Squash, Zucchini & chopped
  • Angel Hair pasta, cooked al dente & not rinsed
  • Thickening agent, instant mashed potatoes

  

T minus ______ until blastoff:

  • Added a bit of Oil to heated pan and sautéed Garlic with Carrot, Sweet Potato, Onion & Eggplant while cooking Jasmine Rice and Lentils on another burner.
  • I added seasonings, Corn, BalsamicVinegar & Zucchini, covering for a few minutes.
  • Once Rice/Lentils are done, I strained and added with Earth balance ‘butter’, Cilantro, Tomato, Radish & Mushroom, covering on a simmer.
  • I cooked Angel Hair (Capellini for those Italians:) al dente and strained. If you’d like, a little Oil on pasta…
  • I added a few pinches of instant mashed potatoes as a thickening agent and served over plated pasta!

  
I couldn’t stop eating this pasta. Not literally, but just about. I might eat the leftovers for breakfast!

  
I hope everyone is having a great week! I also hope no one witnessed any crazies during this Super Moon.

  
And go Chicago Cubbies! Happy Wednesday!

  
I also made Sweet Potato Chips 🙂 (to be mastered)