Broccoli Ⓥ Beer Cheese & Rice

Ⓥ Chipotle Beer Cheese  was prepared.

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Ⓥ Chipotle Beer Cheese

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Rice was prepared normally with a little extra water seasoned with Sea Salt, Pepper and Garlic powder.

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Chopped Broccoli and Onion added towards the end before sliced Mushrooms were added at the very end.

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Ⓥ Chipotle Beer Cheese was mixed in and also garnished the plate of greatness:)

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CHEERS.

Ⓥ Chipotle Beer Cheese

A Ⓥ Roux started this amazing sauce with Earth Balance, Pepper and Flour. A majority of a bottle of Founders Brewing Company Porter was added (the remaining balance was enjoyed in the mouth and belly:) with a Ⓥ Cube and slightly cooked down.

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Almond milk, Parsley, Chipotle & Garlic Powder were infused (not confused, yet abused) before adding a little jar of Chipotle Sauce and two types of Daiya – Cheddar slices and Mozzarella Shreds.

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A Ⓥ Hot Dawg was topped utilizing the Ⓥ Chipotle Beer Cheese. Also, Pretzels were enjoyed with the Ⓥ Chipotle Beer Cheese.

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CHEERS.

Dream of Celery Soup

Aim high. Dream Big with Celery:)

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Diced Carrot, Onion, Garlic and Celery were sautéed in light oil before adding Habanero Hot Sauce and White Wine Vinegar.

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Soon after, Almond Milk, Sugar and a Ⓥ Cube were mixed in to come to a boil. Seasoned with generous Celery Salt, Dill, Pepper, (fresh) Parsley, the aroma was (nose and) mouth watering.

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A blender was utilized to grind and insanely infuse the wonderful flavors. Daiya was added and simmered. Happy Saturday!

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CHEERS.

 

Blush Daiya Toni

The last of my Base Sauce previously used in my Tofu Florentine,

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TOFU Florentine

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…was utilized wonderfully, in a deliciously Ⓥegan Blush Pasta.

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Earth Balance ‘butter’, Flour, Sea Salt, Pepper (the Ⓥegan Roux) was slightly panfried before adding Garlic Powder, Almond Milk, a bit o’ water, a Veggie Bouillon cube (more of a rectangle), Carrot, Celery, Onion and (real) Garlic. After simmering for hours, a huge amount of Parsley was added:)

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A pot of diced Tomatoes, Tomato Paste and dry Basil was simmered in a pot separate from the Base Sauce. The Base Sauce was added to the other and cooked down with Hot Sauce, Sugar, sliced Tofurky ‘sausages’ and a Bay Leaf.

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Rigatoni Pasta was cooked slightly under al dente and strained, not rinsed, to be added to the Blushness with Daiya and Spinach after the Bay Leaf was found in the pot – not in the mouth:)

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CHEERS.

TOFU Florentine

Happy Sunday Funday

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A Ⓥegan Roux kicked off a badass base sauce for a few different, yet, similar ideas.

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Earth Balance ‘butter’, Flour, Sea Salt, Pepper was slightly panfried before adding Garlic Powder, Almond Milk, a bit o’ water, a Veggie Bouillon cube (more of a rectangle), Carrot, Celery, Onion and (real) Garlic. After simmering for hours, a huge amount of Parsley was added:)

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Bow Tie Noodles were cooked not to al dente to be finished in the Florentine Sauce with cubed (not squared) TOFU.

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Sun Dried Tomato seasoning and a portion of the base sauce continued being split into another warming pot. The Pasta was added with Spinach and Daiya ‘cheese’.

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A Craft Beer or three was enjoyed during this process:)

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CHEERS.

Ⓥeggie Sandwich

¡Happy Thirsty Thursday!

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A surplus of thirstiness is vast this Thursday as my country (USA) is utterly a mess and an embarrassment in the universe. I apologize to all and I don’t want to dwell on politics in any of my blogs, but I’ve been extremely angry and frustrated with my country for a great while. Yesterdays event was over the top – not okay, okay. I have high hopes and confidence in President-Elect Biden & Vice-Elect Harris. I need them in control now for my own sanity.

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A simple, yet, intricate sandwich was constructed and enjoyed to distract from the madness. A grilled Pretzel Bun was topped with Guacamole on both halves. A raw Tomato slice was platform for this Ⓥ sandwich to shine and hold the grilled Onion & Green Pepper and raw Radish slices.

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Roasted Chipotle Balsamic infused Brussels Sprouts were deleafed (new word?) to act as a ‘Lettuce’ for the Guacamole splattered top Pretzel Bun with roasted Jalapeño to plop on. Served to myself with Potatoes, remaining Brussels Sprouts And a Snow Cold Beer, a record for consuming (not really) a sandwich took place because of deliciousness.

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CHEERS.

Rice Lentili Bake

It’s amazing how vast a pot of Lentili (Lentili Chili) will last:)

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In previous posts, details of my Lentili are more vivid. Rice was cooked, Earth Balance ‘butter’ was added & mixed nicely before the Lentili was added to be infused with the art of stirring.

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Carrots were tossed with Crushed Red Pepper Flakes, Balsamic Vinegar, Olive Oil, Sea Salt and Pepper prior to a generous charring. The charred Carrots were diced to garnish the Rice Lentili Bake with Cilantro.

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The Rice confused Lentili included Soy Sauce and a Daiya topping previous of a light/medium baking.

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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.

Lentili Daiya Dawg

Amazing flavorful Veggies were added to water – creating its own Veggie Broth before Lentils were added to be simmered for hours.

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A Vegan Hot Dawg was lightly grilled, tossed on a bun, topped with strained Lentili, Avocado and Daiya.

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Garnished with delicious Cilantro, this comfort food couldn’t be more comfortable.

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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.