Ⓥ Linguine

Tofu is an extremely versatile and underrated ingredient. Twice Garlic marinated Tofu was the basis for this and another concept. In-between marinating sessions, the Tofu was Grilled. UNADJUSTEDNONRAW_thumb_5cafUNADJUSTEDNONRAW_thumb_5c5aUNADJUSTEDNONRAW_thumb_5cb4

Linguine is and always will be my favorite noodle. Nothing beats Linguine cooked al dente to be finished cooking with its starches in a sauce. Here, I used Earth Balance ‘butter’, Garlic & Onion Powder, Sea Salt, Pepper, Crushed Red Peppers, Parsley and Ⓥ ‘parmesan cheese’.

UNADJUSTEDNONRAW_thumb_5cdcUNADJUSTEDNONRAW_thumb_5c6acaqqp5DrQ26cDvLb8m8UPQ_thumb_5c6bUNADJUSTEDNONRAW_thumb_5cb6UNADJUSTEDNONRAW_thumb_5cbaUNADJUSTEDNONRAW_thumb_5cda

I saw a video online this morning on how to make a Taco Bell Crunchwrap. Craving Pasta constantly, I adapted an idea to make something absolutely edible. Pasta plated to be consumed with hands and a fork.

UNADJUSTEDNONRAW_thumb_5cbbUNADJUSTEDNONRAW_thumb_5cbdUNADJUSTEDNONRAW_thumb_5cc5

Quick and easy Garlic Daiya Bread was prepared using Bread, Earth Balance ‘butter, Ⓥ ‘parmesan cheese’, Garlic Powder, Sea Salt, Parsley and Daiya.

UNADJUSTEDNONRAW_thumb_5cbfUNADJUSTEDNONRAW_thumb_5cc1UNADJUSTEDNONRAW_thumb_5cc2UNADJUSTEDNONRAW_thumb_5cc6UNADJUSTEDNONRAW_thumb_5cd8

On a Tortilla Daiya was double-stacked to be smothered with Ⓥ Linguine nice and neatly.  Daiya side down Garlic Daiya Bread was put on top of the Ⓥ Linguine pile. The Tortilla was folded over the Bread and pan-fried on both sides.

UNADJUSTEDNONRAW_thumb_5ccfUNADJUSTEDNONRAW_thumb_5cd6

This was fun, quick, extremely easy and ever rewarding. Cheers!

Roasted Caulifloweredo

Roasted Cauliflower, Garlic and Carrots were blended ever so smooth with Almond milk. The Caulifloweredo was slightly enhanced with Onion Powder, Garlic Powder, Sea Salt and Pepper. Bringing to a boil, Whole Wheat Rotini Noodles were added, then simmered to cook flavor into every single noodle.

UNADJUSTEDNONRAW_thumb_5903UNADJUSTEDNONRAW_thumb_5904UNADJUSTEDNONRAW_thumb_5909UNADJUSTEDNONRAW_thumb_5906

Roasted Green Beans were sautéed in Garlic Sauce (Earth Balance ‘butter’, Garlic, Sea Salt) and then mixed with Cayenne and ‘Parmesan cheese’.

UNADJUSTEDNONRAW_thumb_5883UNADJUSTEDNONRAW_thumb_590eUNADJUSTEDNONRAW_thumb_5912UNADJUSTEDNONRAW_thumb_5910UNADJUSTEDNONRAW_thumb_590c

Baked with Daiya, this dish was sexy.

UNADJUSTEDNONRAW_thumb_5916UNADJUSTEDNONRAW_thumb_591dUNADJUSTEDNONRAW_thumb_591fUNADJUSTEDNONRAW_thumb_5919UNADJUSTEDNONRAW_thumb_5922

 

Maple Balsamic Sriracha Potato Medallions

These Potato Medallions were prepared to seriously be the dish with a side of a sandwich. These Potatoes were sliced, boiled, roasted and panfried before adding a single ingredient. The ingredients added were: slight Oil, Sea Salt, Pepper, Garlic Powder, Onion Powder, Dill Weed, Sesame Seeds, Riced Cauliflower, Balsamic Vinegar, Sriracha and Maple Syrup. Garnished with Pea Tendril, the sandwich complimented the Potatoes with ingredients such as: Meatless Brat, Dough, Pea Tendrils, Daiya and Smart ‘bacon’.

UNADJUSTEDNONRAW_thumb_5872UNADJUSTEDNONRAW_thumb_5848UNADJUSTEDNONRAW_thumb_585acBbLm0xKTEyfKhMCSmxJRA_thumb_5870UNADJUSTEDNONRAW_thumb_5871UNADJUSTEDNONRAW_thumb_586fUNADJUSTEDNONRAW_thumb_5873UNADJUSTEDNONRAW_thumb_5875UNADJUSTEDNONRAW_thumb_586cUNADJUSTEDNONRAW_thumb_5876UNADJUSTEDNONRAW_thumb_587aUNADJUSTEDNONRAW_thumb_586eUNADJUSTEDNONRAW_thumb_5878

Mexican-Italian-Frankly

In the past few months, I have fallen in love with Ⓥegan ‘brats’. Tofurky and Field Roast are just damn amazing!

UNADJUSTEDNONRAW_thumb_5767UNADJUSTEDNONRAW_thumb_5790

In this concept, I utilized Field Roast Mexican Chipotle ‘brats’. Mindful of how awesome Chipotle is with its smoky pleasant heat, I wanted to give something already great, a flair. Choosing to infuse the Mexican-style ‘brat’ with Italian-style finesse, was just damn badass.

UNADJUSTEDNONRAW_thumb_57ce

O’Brien style Potatoes were roasted on parchment paper. Minestrone soup (from a can) was heated. The ‘brats’ were grilled. The soup was strained while saving the soup juices. The Potatoes, with slight Oil, were sautéed to achieve good color//char.

UNADJUSTEDNONRAW_thumb_5793UNADJUSTEDNONRAW_thumb_57a4UNADJUSTEDNONRAW_thumb_5797UNADJUSTEDNONRAW_thumb_5798

The Soup ‘stuff’ was flooded with a few amazing ingredients. Earth Balance ‘butter’, Garlic Powder, Sea Salt, Pepper, Cayenne, Dill and Ⓥegan Parmesan ‘cheese’. The Potatoes were mixed with the remaining Soup juices.

UNADJUSTEDNONRAW_thumb_57a0

Happy November.

Maple Balsamic Sriracha Linguine

Happy Halloween, folks. Fall is densely in the air here in the midwest United States of America. I will not be dressing up nor celebrating Halloween. Instead, I will be watching game six of the World Series. Maple Balsamic Sriracha Linguine was prepared for breakfast and ultimately hit the spot:)

UNADJUSTEDNONRAW_thumb_5477UNADJUSTEDNONRAW_thumb_5512

Tofu was grilled without seasoning and set aside while the rest progressed. In a skillet, Onion, Potato & Garlic was sautéed before adding Lightlife Smart ‘Bacon’, Balsamic Vinegar & Sriracha.

UNADJUSTEDNONRAW_thumb_54fdUNADJUSTEDNONRAW_thumb_546d

Fresh Dill, Cucumber and Tomatoes were added and kept on a low heat while the Linguine and Spinach finished.

UNADJUSTEDNONRAW_thumb_5515UNADJUSTEDNONRAW_thumb_54ffUNADJUSTEDNONRAW_thumb_5501UNADJUSTEDNONRAW_thumb_5502UNADJUSTEDNONRAW_thumb_5504UNADJUSTEDNONRAW_thumb_5507

Al dente is always the best way to prepare noodles. I rarely rinse and I finish cooking the Noodles in sauce. In this situation, Earth Balance ‘butter’, Garlic Powder, Parsley & Ⓥ ‘parmesan cheese’ created the Sauce.

UNADJUSTEDNONRAW_thumb_550a

Grilled Tofu truly complimented these ingredients with its texture and grilled flavor.

UNADJUSTEDNONRAW_thumb_5511

 

Cheers.

Lemony Dilling Tofu

Marinating for over a day, Tofu infused with greatness.

UNADJUSTEDNONRAW_thumb_52fbUNADJUSTEDNONRAW_thumb_52fcUNADJUSTEDNONRAW_thumb_52feUNADJUSTEDNONRAW_thumb_51f3

The marinade is garlicy, lemony, stunningly dilling and plant based powerful.

UNADJUSTEDNONRAW_thumb_5318UNADJUSTEDNONRAW_thumb_5223UNADJUSTEDNONRAW_thumb_5319UNADJUSTEDNONRAW_thumb_51efUNADJUSTEDNONRAW_thumb_531aUNADJUSTEDNONRAW_thumb_522f

Garlic was sauteed with Celery, Onion, light Oil, raw Cashew, Balsamic Vinegar, Chardonnay (I am currently trying to finish the bottle:), Cashew ‘milk’, Garlic Powder, Ginger, Earth Balance ‘butter’, Sugar, Fresh Dill, Cayenne Powder, Parmesan ‘cheese’ & Sea Salt // Pepper.

UNADJUSTEDNONRAW_thumb_5233UNADJUSTEDNONRAW_thumb_5300UNADJUSTEDNONRAW_thumb_531b

Obviously (I’d hope), I added things accordingly and not at the same time. This is not a teaching blog, yet, (hopefully) a inspiring creative blog that keeps you thirsty. A blender made this plant genocide much, much less bloody.

UNADJUSTEDNONRAW_thumb_52b5UNADJUSTEDNONRAW_thumb_51fdUNADJUSTEDNONRAW_thumb_5308

The deliciously marinated Tofu was grilled. Fresh Asparagus were roasted. Rice was prepared with Tomatoes, Earth Balance ‘butter’, Parmesan ‘cheese’, Sea Salt // Pepper // Garlic Powder. Plated with an artful mindset and garnished with Dill and Lemon.

UNADJUSTEDNONRAW_thumb_5301UNADJUSTEDNONRAW_thumb_5305UNADJUSTEDNONRAW_thumb_5208UNADJUSTEDNONRAW_thumb_5309

Tofu versatility is overwhelmingly awesome. Enjoy a good Beer and take a good Photo.

UNADJUSTEDNONRAW_thumb_530cUNADJUSTEDNONRAW_thumb_5217UNADJUSTEDNONRAW_thumb_5317

Go on an adventure:)