Daiya™ Mac N Cheese was experienced. And, of course, it couldn’t be just Mac N Cheese. The Diaya™ product was infused with Mexican-style ingredients. Away from the Mac N Cheese, Mexballs were created.
The Mexballs were a combination of Almond Milk, Lightlife™ ‘sausage’ & ‘beef’, (cooked) Quinoa, Scallions, Corn, Cilantro, (Italian-style) Breadcrumbs, Garlic, Sea Salt, Pepper, Garlic Powder and Cayenne. A few more Breadcrumbs were added after mixing to obtain the correct consistency. After balls were molded, baking carefully took place.
Bean Sauce was mixed and warmed. The Sauce consisted of Almond Milk, (Vegetarian) Refried Beans, Ⓥ Chorizo, Pico de Gallo, Corn and Seasonings.
The Mac N Cheese was prepared just as the package suggested, however, after draining the Whole Wheat Pasta, Bean Sauce, Noodles, Wild Rice, Green Peppers, Jalapeños, Cilantro and Daiya™ Cheese Sauce were tossed together.
Guacamole was plated like a bed of garnishing greens before a Mexball and a sliced Burrito were added to the assortment.
A Bean Sauce was monumentally constructed infusing Chipotle Peppers with Refried Beans, Almond Milk, Tofurky™ Chorizo, Roasted Corn and Pico de Gallo with careful effort before evolving ever so slightly into a separate Bean Dip. Sliced Cheican (Gardein™ Scappolini), Black Beans, Onion, Avocado and Scallions were added for the Dip.
Pizza Dough was slapped with Bean Sauce on half before being topped generously with Daiya, Spinach, Onion, Tomato, Avocado, Olive and Cheican Strips. The unused dough was folded onto sealing these Taco ingredients ever so tight. Baked to a slight color the Calzoni was topped and baked with more Daiya on top. The Calzoni was sliced and served with the Bean Dip.
Escaping from a sometimes meat & dairy substitute overload, these Tacos exclude any of that. Chunky Guacamole and lightly roasted Potatoes are ever gratifying and truly meaty enough for any Taco lover.
- Corn Tortilla (36) @ $1.99 = $0.05 per serving
- Guacamole (15) @ $2.75 = $0.18 per serving
- Corn (5) @ $1.79 = $0.036 per serving
- Potato (15) @ $2.55 = $0.17 per serving
- Lettuce (24) @ $0.98 = $0.04 per serving
- Tomato (8) @ $1.89 = $0.24 per serving
- Seasonings (Garlic, Cayenne, SeaSalt, Pepper & light oil) = $0.08 per serving
The chopped Potatoes, Corn and seasonings were tossed and roasted before being tossed with Iceberg Lettuce and chunky Guacamole. The Corn Tortillas were warmed by flame, stuffed with the animal-free Potatoes and topped with chopped Tomatoes.
I don’t know if a Taco could be any easier to prepare. And at $1.12 per serving, I don’t know how much more economical a hearty & healthy Taco could be.
There are many benefits in riding a bicycle to work, for fun, errands or any reason. An ingredient, gardein (™) Scallopini, has me dabbling glimpses of old cooking memories. Also, inspiring to recreate, yet enhance, to better fulfill my personal Vegan palate.
The connections the brain makes can seem infinite. Sometimes the brain can produce an adrenaline rush consequentially connecting and simultaneously creating an adaptation so amazing, sparks fly mentally like a minor Big Bang. Riding bicycles helps:)
Sautéed in Earth Balance (™) ‘Butter’ were Onion, Celery, Carrots, Bell Peppers and Garlic. Seasoned with Sea Salt, Cracked Pepper and Crushed Red Pepper, this copper skillet literally transformed into a senses enhancing apparatus. Balsamic Vinegar, Red Wine and Veggie Broth flooded the veggies with Cherry Tomatoes, Kalamata Olives, grilled Ⓥ Scallopini, Cayenne, (ready) Garbanzo Beans, Mushrooms and Brown Sugar.
After allowing to cook down, Go Veggie (™) ‘Parmesan Cheese’ and Instant Mashed Potatoes were mixed in to thicken. The pieces of Scallopini were pulled up and covered with Veggies and Sauce before piling Daiya on top. The skillet was thrown into the oven for a few minutes before being broiled to slightly char the Daiya. Scallions garnished this skillet.
The Ⓥ Cacciatore was served with Pasta. Organic Whole Wheat spaghetti was utilized and tossed with Sea Salt, Pepper, chopped Tomatoes and freshly boiled Wild Rice. Parsley to garnish the combination of all of these wonderful ingredients.
Gardein (™) Scallopini was utilized as the “chicken” in this concept. Many of years ago, I made the real Chicken Piccata for hungry carnivores in the restaurant realm. Recipes are guidelines. Normal is boring. No animals were harmed in this Ⓥegan Piccata.
A Garlic Sauce was simmered from mixing Almond ‘Milk’, Earth Balance (™) ‘Butter’, Go Veggie (™) ‘Parmesan Cheese’, Pepper, Cayenne, Garlic Powder and Parsley. Linguine and Scallions were added to the Garlic Sauce and tossed.
The ‘Chicken’ Scallopini was prepared as the the package stated and set aside while the Piccata was created.
Earth Balance (™) ‘Butter’ and sliced onions were sautéed before adding Ⓥ So Delicious (™) ‘Cream’, Chardonnay Wine, Cayenne, Cherry Tomatoes, Capers, Parsley, Sea Salt, Pepper, Mushrooms, Go Veggie (™) ‘Parmesan Cheese’, the Scallopini and eventually Lemon Juice.
Garnished with Parsley and sliced Spinach, this plate was created with ever flavorful Linguine, meatless ‘Chicken’, and amazingly plant based creamy Piccata Sauce.
Multiple (good) Beers were (responsibly) enjoyed and (good) Tunes were (irresponsibly) heard.
Whatever Mexican-style cooking that I have, is unbeatable. However I feel, the ingredients change – adapting cravings, influencing realism. The sense of a certain level of hunger can immensely inspire a spontaneous spark of flavor, economically smartness, picture-perfect food.
There is no time for the numbers and prices. Aldi Black Bean patties, Corn and Hash brown patties were baked to immediately become panfried to create amazing texture and color. Seasonings (Cilantro, Sea Salt, Pepper, Lime Juice, Garlic Powder, Turmeric, Cayenne), Scallions and Kidney Beans were tossed together.
Corn tortillas were flame torched and stuffed with the mixture and fresh Avocado, Tomato, Iceberg Lettuce, Olive and Cilantro.