recipe – Page 10 – VeggHead BeerCyclist

Quick Ⓥ Pasta (LBⓋ 22)

Posted on May 12, 2018 by jeffreylatty

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.

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

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

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.

Cheers.

Fingerling Good BrusselSalad

Posted on May 8, 2018May 9, 2018 by jeffreylatty

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.

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.

Fingerling Potatoes were sliced, roasted and slightly broiled.

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.

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

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

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

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

Grilled Ⓥeggie Fajita

Posted on April 22, 2018April 22, 2018 by jeffreylatty

Happy Sunday!

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.

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.

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

Cheers.

Potato Soup

Posted on April 21, 2018 by jeffreylatty

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.

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.

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

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

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.

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.

Cheers. Have fun!

Stuffed Mushroom Pilaf

Posted on April 17, 2018 by jeffreylatty

Greeky Pita Pi

Posted on April 16, 2018 by jeffreylatty

Happy Snow Day?

In a pan/skillet, Onion, Celery and Garlic were browned in slight oil before seasoned with Sea Salt, pepper, Sugar, Balsamic and Wine Vinegar. Boiled/rinsed Cauliflower and Almond Milk were stirred in and put in the food processor to be finely chopped. The mixture was added back to the pan. Slight Almond Milk was added with Riced Broccoli/Cauliflower, ‘Parmesan Cheese’ and Dill Weed.

Diced Potatoes were tossed in a bowl with Lemon Juice, Garlic, slight Oil, Oregano, Sea Salt, Pepper, Cayenne, Paprika and Tarragon before being roasted in the oven, covered. After being slightly burnt, the lid was removed and Veggie Broth was stirred in to be returned into the oven to finish roasting.

Pitas were smothered with Mashed Cauliflower to be topped with sliced Tomatoes and the roasted Greek Potatoes before being broiled for a few minutes.

Cheers.

Veganly Lemon Dill Potatoes

Posted on April 8, 2018 by jeffreylatty

Yellow Potatoes were roasted and slightly cooled before slicing these Potatoes and placing in their final deathbed.

In a saucepan, Veggie Broth, Garlic Powder, Crushed Red Peppers, Sea Salt, Sugar, Pepper, Almond Milk, Lemon Juice, Yellow (standard) Mustard, Corn Starch and Vegan Parmesan ‘Cheese’ was prepared.

The dead sliced Potatoes were placed, skins down, and smothered in the Vegan Lemon Dill Sauce and roasted//broiled to create amazing texture and color.

Cheers.

German Beer Mustard

Posted on April 6, 2018 by jeffreylatty

Through the spring snow, through the freezing rain and through my own sanity, a nice, lengthy visit was made to the parents a few weeks ago. The trip helped me realize all the little things in life that my careers tediousness takes away from. To sum it up simply, I cannot truly receive packages that require a signature, because I’m always at work.

This winter, in the midwest, has been painful, grueling and never-ending. Perhaps, the weather got to my head, but money isn’t everything. Time is money. Passionate hobbies should not decrease to better others dreams. I quit my job this last weekend.

“Intelligence is the ability to adapt to change.”

-Stephen Hawking

While visiting my parents, homemade Mustard was created in two separate batches.

German Beer was used for both.

Yellow & Brown Mustard Seeds, Garlic, Beer, Allspice, Sea Salt, Tarragon, Turmeric, Brown Sugar and Wasabi Powder were carefully combined and set at room temperature before blending, cooking and cooling.

Keep exploring. Do the things that you LOVE. And don’t let anyone (but yourself) take them away from you.

CHEERS

Beefsteakwich

Posted on February 26, 2018 by jeffreylatty

Last night, I watched a documentary on obesity called My Big Fat Body starring Frank Payne, a writer/comedian/actor. The documentary was eye-opening and touching showing Frank’s side of this sickness. The film ended leaving myself curious of how Frank was today, nine years later. After digging online for a bit, the conclusion of how Frank was doing was not good. He passed away in 2012, three years after completing this film, of seemingly a heart attack. Eat Healthy, Be Healthy.

Here is a link via YouTube:

My Big Fat Body

A Beefsteak Tomato was sliced and seared on both sides. Mashed Cauliflower was made with Cauliflower, Almond Milk, Garlic, Dill, Onions, Sea Salt, Dill and Cayenne. A bun was sliced and smeared with Earth Balance to be seared as well. Alfalfa Sprouts, Mashed Cauliflower, Red Onion and the Tomato stuffed the bun ever deliciously. The Beefsteakwich was served with Thrice Baked Potatoes.

Cheers.

Enchilada Flats

Posted on February 24, 2018 by jeffreylatty

Fork it. Fork it all. Finger foods are constantly my go-to, first-choice, comfort food. Sometimes, changing things up can be chaotically forking comforting.

The one thing I would’ve done differently, is baking the Tortillas ahead of time to avoid soggy Tortillas.

And nothing cheers up soggy Tortillas than Vegan Enchilada Flats.

Blackened Corn was the beginning. After that, Boca crumbles, Tofu crumbles, Garlic, Peppers, Onion, Ghost Pepper Sauce, Sea Salt, Pepper, Chipotle Powder and Paprika. Cilantro was stirred in very last.

The Enchilada Sauce was as simple as Tomato Sauce, diced Tomatoes, Sugar, Sea Salt, Pepper, Cayenne, Oregano, Garlic & Onion Powder, Parsley and diced Jalapeños.