Rizzoto

The Chicago Cubs are in the playoffs again this year. Today, Vegan Risotto was prepared and titled Anthony Rizzoto after the Cubs first baseman, Anthony Rizzo.

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Go Cubs.

Light Oil was utilized in a copper pan to sauté Onion, Garlic and Arborio Rice.

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Seasoned with Parsley, Chives, Sea Salt, Pepper and Cayenne, Chardonnay was added and cooked down.

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Veggie Broth, Yellow & Zucchini Squash and garden Cherry Tomatoes were tossed in.

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After reducing most liquid, a small stick of Earth Balance ‘butter’ was added with Ⓥ ‘parmesan cheese’.

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I did not ride a bike today, but rest is essential. Happy Sunday!

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SexiMexiWich w/ Tequila GarParm Steakless Fries

Happy Saturday to all. If you don’t believe in Saturdays, tomorrow is Sunday.

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GardenIn protein, Tofutti dairy less slices, Go Veggie ‘parmesan cheese’, Earth Balance ‘butter’ and ‘mayo’ were some ingredients utilized today.

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The steakless Fries were cut, boiled and baked before pan-fried. The texture is perfect for the ingredients infused. (Good) Tequila, (little) Oil, Crushed Red Pepper, Sea Salt, Pepper, Parmesan ‘cheese’, Garlic Powder and Chives were panfried with Red and Yellow Potatoes to create an amazing side dish.

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Bigger Rolls were cut and lathered with Earth Balance ‘butter’ before being quickly grilled and set aside. The GardenIn protein, beefless burgers and breakfast ‘sausage’ patties, were also grilled before being smothered with Pico De Gallo and baked to confuse and infuse these flavors. Tofutti slices to be topped and melted. The ‘sausage’ patties were stacked on top the beefless burgers, artistically.

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I don’t always drink 10% beers before noon, but when I do, it’s Saturday!

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The true character and the sexiness of this sandwich comes from a mixture of Alfalfa Sprouts, chopped Radish, Pickles & Onion, (cooked) Wild Rice, Cracked Pepper, Lemon Pepper, Chipotle Lime Powder, Earth Balance ‘mayo’ and Celery Seed.

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The SexiMexiWich was constructed and plated right beside Tequila GarParm Steakless Fries to be completely destroyed and consumed in a bloodless plant genocide.

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Celebrate Saturday. Celebrate Life.

Grilled Ⓥegg Ⓥholl

A Vegan version of a Vietnamese Pho idea was prepared a few days prior to the Grilled Ⓥegg Ⓥholl abstraction. In a previous blogging, my Ⓥho version was posted in basically laziness in just pictures. Today, I will reiterate with a few words and ingredients.

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ⓋHO

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Veggie Broth, Merlot, Balsamic & Rice Wine Vinegar, Sriracha, Roasted Garlic, Sugar,  (freshly ground) Coriander & Fennel, Ginger, Dill, Sesame Seed Oil, Sea Salt & Pepper and Thyme was brought to a boil in a pot. Seitan, Cheican, crumbled Tofu, diced Onion, Carrot, Cauliflower, Sweet Potato, Celery, Russet Potato and whole/halved Cashews were added, covered and simmered for a while. After a while, quartered Mushrooms, Wild Rice, Bean Sprouts and Scallions were added to simmer until Wild Rice became tender where Rice Noodles were added and covered while taken off of the simmering heat.

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BOOM. DELICIOUSNESS.

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In the past, I’ve made some foods with wonton wraps which contain a tiny amount of eggs. Steering away from wontons, a 100% Ⓥegan Ⓥegg Ⓥholl was brainstormed. Let’s stuff Tortillas with my Ⓥho and let’s grill it a bit. This idea would be great with a Chili Sauce, but without dipping. Apologies to any and all dipsticks, but I’m too lazy for any of that noise.

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In a sauce pot, Water was simmered with Ginger, Garlic, Crushed Red Pepper, Rice Wine & Balsamic Vinegar, Sugar, Sriracha, Sesame Seed Oil, Sea Salt & Pepper and Dill. I mechanically tried chopping some ingredients first. Corn Starch was added to thicken.

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Ⓥho was stuffed into a warmed Tortilla and wrapped burrito-style to be slightly grilled. The Chili Sauce was panfried with the Grilled Ⓥegg Ⓥholl and sliced in half to be served with more Ⓥho.

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Enjoy your week!

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Super Ⓥausage Waffle Pi

Make Super Ⓥausage. Grind raw Cashews into a chunky powder and mix with Lightlife ‘beef’ & ‘sausage’, Tempeh, Fennel Seed, Ghost Pepper marinated Smart Dawg, frozen hash brown patty cooked, chilled and then leftoveringly diced, Liquid Smoke, Veggie Broth and GarlicPowder/SeaSalt/Pepper/Sugar.

Ball some Plant-Based ingredients into balls and bake with Vegan (Gluten-free) Waffle. Mix Ⓥ-Thou Island consisting of Vegenaise, Cucumber, Red Pepper, Scallions and GarlicPowder/Pepper/Cayenne. Slightly broil Waffle Pi with Ⓥ-Thou Island. Add Sauerkraut and slightly broil some more. Add Super Ⓥ Balls and a Cucumber slice.

Soup Evolution

Soup making is one of my favorite things to do. And a big batch of Soup is usually made far away from sober. To me, life is to harsh to live sober. Life is stressful. Life is unfair. Life is as Awesome as you make it. Evolving food ideas is imbedded in the back of my brain like a shadow from a boiling hot star casting us life. Just Photos.

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Ⓥacquito (LBⓋ 19)

An idea of a Low Budget Vegan was epiphanized, sometime around November 19th, 2015, by yours truly. Originally, the concept was going to be ten separate LBⓋ recipe ideas with the cost of ingredients broken down by price by serving to be added up in an overall price by serving sum. LBⓋ 10/10 was reached and I decided to keep going. Not that non-imaginary readers actually read these bloggings. I mean, why would anyone with all the improper english and run-on sentences. If it weren’t for the pictures, even I would lose interest. Anyways.

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Ingredients (servings per package) = cost of package @ cost per serving

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It’s Super Bowl Sunday, let’s enjoy a beverage, because it is still not baseball season yet.

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  • Refried Beans w/ Lime (3.5) = $1.39 @ $0.40 per serving
  • Red Beans (3.5) = $1.18 @ $0.34 per serving
  • Corn (3.5) = $0.95 @ $0.27 per serving
  • Serrano (3) = $0.22 @ $0.08 per serving
  • Boca ‘meat’ Crumbles (6) = $3.99 @ $0.67 per serving
  • Brown Rice (11) = $2.12 @ $0.19 per serving
  • Seasonings (SeaSalt/OnionP/GarlicP/Pepper) = $0.04 per serving
  • Onion (4) = $0.80 @ $0.20 per serving
  • Celery (5.5) = $1.67 @ $0.30 per serving
  • Carrot (7) = $0.99 @ $0.14 per serving
  • Blackeyed Peas (3.5) = $0.99 @ $0.28 per serving
  • Guacamole (12) = $1.97 @ $0.16 per serving
  • Cilantro (20) = $0.99 @ $0.05 per serving
  • Tortilla (8) = $1.19 @ $0.15 per serving

Summing to $3.27 per serving, the price isn’t as friendly as the amount of delicious food you get for the buck. The rule of thumb is that canned food can be much more expensive than dry beans and other options.

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Bringing water to a good simmer, I finely chopped my Onion, Celery, Serrano and Carrot to add into the water with seasonings and Brown Rice. Bringing to a boil, I stirred and then covered and reduced heat. The Beans, Corn and ‘meat’ were heated in a skillet and then rolled into the Tortillas to be baked for a few minutes. Garnished with Guacamole and Cilantro, feel free to make a Ⓥacquito Taco Salad, also.

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Quality pictures. Good Beers. Healthy and Wellbeings.

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Taco Tempeh Pizza

Oh, it is 2017. Let’s make another Vegan Pizza, because I am a Pizza addict. How about a Taco Pizza, Veganly. This was super simple, mostly just prep work. I used ready (Vegan) pizza dough, because I am a lazy addict as well. Pan-fried chopped Tempeh was infused with a bit o’ oil, Crushed Red Peppers, Garlic Powder, Onion Powder, Oregano, Paprika, Cayenne, Balsamic Vinegar, Sea Salt, Pepper and Chili Powder. The Pizza was constructed with Vegenaise, Taco Tempeh, sliced Daiya, Onion and Avocado. I threw this pie into the oven as hard as I could to be slow baked for awhile before turning up the heat to add color to the Daiya. The pizza escaped the oven to be further constructed with super diced Romaine, Daiya shreds, Tomato, Black Olive, Avocado and more Vegenaise in the center.

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The finished construction was broiled for a couple of minutes just to melt the Daiya shreds.

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I’m going to have a big year of cycling. I have not ridden yet in 2017 because of this bug that I have acquired. I’ve ridden 700 km (435 miles) farther in 2016 than 2015. I’m assuming that I’ll probably ride 10,000 km in 2017. #RideOn

🙂

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