Ⓥ Taco Pi

The Bean Sauce/Dip was reused from yesterday:)

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Bean Sauce

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Ⓥ Taco Protein consisted of Garbanzo Beans, Tofu, Boca Ⓥ Crumbles, Chipotle Peppers in Adobo, Veggie Broth, Sugar, Sea Salt, Pepper, Lemon Juice, Carrot, Cilantro and slight Oil.

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The Pizza Pi was constructed deliciously with Bean Sauce, Taco Protein, Daiya, Lettuce, Pico de Gallo, Olives and Shallot.

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A bike ride in light rain was enjoyed with a couple of good Beers.

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Happy Sunday. CHEERS

Ⓥegan Beanan Daiya

RIP, Anthony Bourdain.

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Once, many years ago, in a culinary career attempt, Anthony Bourdain was most inspiring to me-influencing realism and motivation to be oneself.

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Coconut milk, Chipotle Powder, Jalapeño, Carrot, Onion, Peppers, Black & Red Beans, Ⓥ Chorizo and Corn were simmered. No additional seasonings were added other than the Chipotle Powder. Refried Beans were stirred in. Daiya was generously dumped in with fresh Cilantro.

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With Tortilla Chips tucked underneath the Beanan Daiya, Avocado, Pico de Gallo, Jalapeño and Scallions accented and garnished this delicious plate.

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Chips were scooped heavy and good Beer was had.

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Cheers.

 

Quick Ⓥ Pasta (LBⓋ 22)

Good pasta is one of my favorite comfort foods. Vegan pasta is healthier and ultimately fun. Vegan pasta can be extremely expensive, rather inexpensive and all in between. This Vegan Pasta took 15 minutes if prepping was overlapped as I prepared.

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  • Veggie Broth (4) @ $1.99 = $0.50 per serving
  • Ⓥ Brats (4) @ $3.29 = $0.82 per serving
  • Seasonings = $0.25 per serving

{SeaSalt,Pepper,GarlicP,Cayenne, BetterThanBouillon Veggie Base

InstantMashedPotato,TomatoBasilSeasoning}

  • Spinach (6) @ $2.75 = $0.46 per serving
  • Bow Tie Noodles (6) @ $0.99 = $0.17 per serving

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This deliciously quick & easy pasta was $2.20 per serving.

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The Ⓥ Brats were grilled on all sides while the water was boiled for the Bow Tie Noodle to be cooked in. A larger pot was heated to add Broth and Seasonings. Noodles were drained and rinsed while the Ⓥ Brats were sliced. Noodles, Pasta and Brats were mixed in and Instant Mashed Potatoes were added for thicker consistency.

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Cheers.

 

Fingerling Good BrusselSalad

A brewpub, Destihl Brewery and Restaurant out of Peoria, Illinois, offered a carnivorous BrusselSprout Salad. They influenced me to prepare a Vegan Salad utilizing Brussel’s Sprouts.

 

After a few Beers, I was brainstorming a salad and all of its fixin’s. Choosing to use packaged shaved Brussel’s Spouts, time and energy was on my side. Homemade Italian dressing was made with all of that time and energy from not slicing the Sprouts.

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Two parts Olive Oil to one part Red Wine Vinegar was combined. One Bay Leaf was added for many hours before being removed. Also, Salt, Pepper, Oregano and Garlic Cloves were added.

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Fingerling Potatoes were sliced, roasted and slightly broiled.

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Garlic and Pine Nuts were briefly sautéed prior to adding Cherry Tomatoes and Sugar Snap Peas. A small amount of Italian Dressing was mixed in, also.

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The shaved Brussels Sprouts were tossed in the generously mixed Italian Dressing before being topped with greatness.

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The fingerling Potatoes were basically on the side like retaining blocks to contain a tower of Salad.

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Julienne sliced Red Onion and Radish were piled on to create a tasty work of art.

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The sky is the limit. Cheers and I hope you make something creatively great today!

Grilled Ⓥeggie Fajita

Happy Sunday!

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Green, Yellow, Red & Orange Bell Peppers, Onion, Jalapeño, and Portabella Mushroom were all grill able sliced and grilled. In a skillet, super light oil was heated and Garlic was thrown in before all of the grilled Veggies.

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Corn on the Cob was boiled and also grilled:) The Veggies were seasoned and tossed with Sea Salt, Pepper, Garlic Powder, Sugar, Cumin, Chipotle Powder and Lemon Juice to be scorched before adding Veggie Broth, Corn Kernels and Cilantro. Corn Tortillas were grilled and stuffed with lightly salted Corn on the Cob on the side.

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The power and flavor of Veggies by themselves amazes me. I recommend getting away from meat substitutes once in a while and enjoy VEGGIES.

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Cheers.

Potato Soup

It only seems fitting to have a spring soup session with this never-ending winter the midwest is experiencing. This is a Potato Soup without an overload of Potatoes.

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Mashed Cauliflower was the basis of this wonderful Soup. In a Skillet, light Oil, Celery, Carrot, Onion and Garlic were pan-fried. Boiled and strained Cauliflower was mixed in and seasoned with Sea Salt, Pepper, Sugar and Cayenne before being slightly scorched on an fiery skillet. Balsamic and White Wine Vinegar put out the fire in my pan. After being stirred around, Almond Milk was added and stirred in, also. After cooling a tad, the concoction was blended slightly chunky. Added back to the pan, Almond Milk controlled the consistency of this goldmine of smells.

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Riced Broccoli & Cauliflower, Ⓥ ‘parmesan cheese’ and Dill Weed were added and stirred in while keeping an eye on the desired consistency.

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I like what I like. You like what you like. Recipes are guidelines. Let’s not take cooking too seriously. Have fun and create!

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NOW, some Veggies were roasted while the Mashed Cauliflower simmered down now, warmly. Potatoes and Carrots were chopped and seasoned with Cracked Pepper, Sea Salt and Garlic. Cubed Tofu was also roasted, but separately. Veggie Broth was simmered in the BIG POT and diced (raw) Celery & Onions were added with the roasted Veggies & Tofu. Fresh Dill and the Mashed Cauliflower was eventually added and cooked down as much as possible.

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To infuse all of these flavors together the best way in my head, they were blended to be further cooked down. Served with a side of Lemon Dill Potatoes and Garnished with fresh Dill and a simple cracker, a few pictures were taken before being devoured.

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Cheers. Have fun!