BBQ SEITAN

Happy Friday! Too long has passed since my last homemade Seitan exploration, however, this time around was extremely enjoyable.

As some know, I’m a huge baseball // Chicago Cubs fan. And possibly in a previous post, some may have read about my voyage west soon. Ironically, the Arizona Diamondbacks are in Chicago, this weekend, playing the Cubs. This weekend also happens to be my last weekend, for me, in Illinois as I will partake in my first ever one-way flight to Phoenix, Arizona. Additionally ironic, my first weekend as an Arizonian is next weekend where the Chicago Cubs will be in Phoenix to play the Diamondbacks.

This Seitan batch included Vital Wheat Gluten, Fennel Seed, Sesame Seed, Sea Salt, White Pepper, Garlic, Tomato Sauce, Water and Cayenne. After mixing and kneading, the loaf was wrapped in a dairy-free Cheese Cloth. In a pot, Veggie Broth, Bay Leaves, cracked Pepper, Sea Salt and Garlic Powder we’re combined. The Seitan loaf roasted in this mixture, turning and flipping halfway through.

The Seitan was sliced thickly and panfried on both sides for color//texture. Tomato Sauce, Liquid Smoke, BBQ Sauce, Chipotle Powder, Tarragon, Pepper and Brown Sugar were generously mixed and lathered all over the Seitan before being baked. Sliced, relathered and additionally baked, the Seitan concluded.

Happy Easter!

CHEERS – sent from my iPhone

ⓋUKKER

I consistently dare myself every so often to make a thrashing Vegan sandwich, upgrading my prior try.

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Grilled Peppers, roasted Peppers, fried Morning Star pulled ‘pork’, MUSTARD, Daiya, LightLife, Beans, Rice, Carrots and various seasonings, combined into mega over the TOP.

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I do not want to coach anyone in preparing food, I want to influence many to have fun and experiment. Push the limits of the brain. Think differently. Think fun.

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Sometimes, it’s a one person mosh-pit. Happy Wednesday!

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Cheers.

Pliny the Elder

Good Beer speaks many words, Great Beer inspires people. I made a Vegan Dawg almost as if I were elderly while enjoying a perfect Beer.

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The dawgs were boiled in extremely flavored broth with a good tablespoon of Tikka. The dawgs were majoritally grilled before returning to the boiling. These Lightlife wieners were not at all excited, but very limp until covering and melting Ⓥ ‘cheese’ onto.

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Relish consisted of Tomatoes, Onions, Cilantro, Black Beans, Jalapeño, Garlic, Horseradish and diced Pickles.

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Pliney the Elder from Russian River Brewing out west in northern California was enjoyed more than concentrating on these dawgs. The Double IPA was a perfect Beer, however, it is extremely hard to get. Great for the locals or close-byers, but not for us Illinoisans. The Beer would’ve achieved a perfect beer scoring on Untappd, but was brought down to an imperfect score due to its unattainability. Happy Thursday!

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Cheers.

TⓋatⓋiki Salad Wrap

Happy Sunday! Snow falls again, here, in Northern Illinois. A top secret mission was devised and completed in the form of a booze snow hike. I love snow, but I despise ice. And ice underneath fresh snow is ever slippery. Hulk legs do help, but out of the seven slips in 25 minutes, I fell to my knee once. This Illinois winter needs to be my last.

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In a mixing bowl, Iceberg Lettuce, chopped Spinach, Lemon Juice, Sea Salt, Pepper, Crushed Red Pepper, Garlic, Onion slices & chopped Tomatoes were mixed with plain Ⓥegan Yogurt.

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Tofurky ‘bologna’ slices lined these Aldi multigrain Flatbread with Flax before loading almost every space with the TⓋatⓋiki Salad. Rolled tightly including the Salad & Tofurky in every layer, aluminum foil was demised to hold this powerful punch together.

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CHEERS.

Ⓥizzawich

Field Roast Fieldburger is an amazingly hearty meat substitute. There are many of Ⓥeggie patties out there that are constructed with quality ingredients and simply are on another level beyond just a meat substitute.

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Daiya as well as Go Veggie ‘parmesan cheese’ were utilized in this endeavor. The Pizza Sauce was more of a Marinara Sauce with various canned Tomato products, Boca crumbles, Sea Salt, Pepper, Garlic Powder and Falafel Balls (which were not in this recipe). Onion & Mushrooms were pan-fried before being smothered on top of the grilled Fieldburger. Sauce and Daiya were then layered even higher. A Croissant Bun was cut and slightly grilled before baking with Sauce, Spinach and Daiya.

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With Potatoes on the side, the Croissant Bun could barely contain this massive design. Napkins and a face wash were a must. What a perfect day to enjoy a Good Beer, stay inside and create and consume a wonderful sandwich, messily.

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CHEERS

Wild Bean Burger

Leeks were used in a concoction for the first time in my life. This will not be the last time that Leeks are messed with:)

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Diced Russet Potatoes were tossed in light Oil and seasoned with Sea Salt & Pepper before being roasted. Halfway through, the Potatoes were separated into two bowls. In the bowl that was originally used to toss the Potatoes Leek half-moons were added and tossed before being roasted longer.

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In the other bowl with the roasted diced Potatoes, cooked Northern Beans, cooked Wild Rice, slightly browned diced Onion, cooked diced Carrots, Roasted Corn, Mashed Cauliflower, Horseradish and Tofurky™ ‘Chorizo’ and SeaSalt/Pepper/GarlicPowder were mixed and slightly mashed together.

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A simple Diaya Sauce was prepared in a saucepan with non-dairy Cream, Daiya and Sea Salt & Pepper.

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The roasted Leeks & Potatoes were lightly pan-fried with Crushed Red Pepper, Garlic, Sea Salt & Pepper before adding Lemon Juice and White Wine Vinegar. After cooling, sliced Spinach was mixed in.

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The Burger ‘meat’ was brought to proper consistency with Instant Mashed Potatoes. Patties were formed and baked.

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After baking, a patty was put into a hot cast iron skillet and topped with the Leeking Potatoes and Daiya Sauce before being slightly broiled. The Wild Bean Burger was added to a toasted Bagel and enjoyed viciously.

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HAPPY HALLOWEEN

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CHEERS

LBⓋ 27

Nothing beats an economical Mexican-style fiesta! Dense Quesadillas were prepared while quick and easy Nachos were dreamt up. The Quesadillas are as follows:

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  • Tortilla (8) @ $1.99 =  $0.25 per serving
  • Daiya (11) @ $4.79 = $0.44 per serving
  • Alfalfa Sprouts (8) @ $2.29 = $0.29 per serving
  • (pre-made) Pico de Gallo (6) @ $3.89 = $0.65

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On a flat (copper) skillet, two Tortillas were warmed. After flipping both, Daiya slices were added to one of the two Tortillas. The slightly charred sides of both Tortillas smothers the Daiya in a natural Quesadilla fashion. After slightly charring on side, the Quesadilla is flipped and topped halfly with more Daiya, Alfalfa Sprouts and Pico de Gallo. And flipping one more time evenly chars the Daiya Quesadilla Taco, simultaneously melting the Daiya greatness.

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Nachos:

  • Daiya (Included above)
  • Pico de Gallo (Included above)
  • Tortilla Chips (13) @ $2.69 = $0.21 per serving
  • Beans (3) @ $0.74 = $0.25 per serving
  • Non-Dairy Cream (32) @ $2.09 = $0.07 per serving
  • Meatless Crumbles (4.5) @ $3.99 = $0.89 per serving

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The Non-Dairy Cream was added to a saucepan and heated generously. Crumbles, Daiya and Beans were added and brought to an expanding boil. Heat was reduced and the Sauce was stirred. Depending on portions, A little more Cream or Daiya should be added for proper consistency.

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Summing up to $3.05 per serving, the heartiness and lack of animal cruelty mixed with amazing flavor and texture, is extremely Low Budget Ⓥeganism.

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CHEERS