recipe – Page 13 – VeggHead BeerCyclist

Lentili Scalloped Potatoes

Posted on October 12, 2016 by jeffreylatty

Take your time, but…

Real quick, watch Danny Macaskill’s new video (via YouTube):

Also, this one is my favorite (via YouTube):

I purchased a mandolin and love using it for food prep. I sliced Potatoes and dry-roasted them. In the meantime, I made a Roux -heating Earth Balance and mixing in flour. I then added chopped Avocado and extra firmly crumbled Tofu. I drowned the Roux with SoyMilk and seasoned with ChipotleP/Cayenne/Sugar/Pepper/SeaSalt/DillWeed&GarlicP. I let simmer before adding chopped Kale, Daiya and sliced Seican (Seitan Bacon).

I used a new cast iron skillet to cook my Lentili Scalloped Potatoes in the oven. I layered Lentili…

Lentili

…Tofu Cream Sauce with Daiya, Potatoes.

I put in oven and baked at a lower temperature for awhile before turning the heat up and finishing with a slight broil.

I also made a Lentili Pot Pie, stuffing dough with Lentili and folding closed.

Happy Tuesday.

LBⓋ 18

Posted on October 11, 2016 by jeffreylatty

Low Budget Veganism Eighteen

Winter Mix (Cauiflower & Broccoli) frozen, 5 servings @ $1.78 = $0.36 per serving
Hash Browns (O’brien-style) frozen, 11 servings @ $1.98 = $0.18 per servings
Sunflower Seeds (roasted, unsalted), 9 servings @ $2.28 = $0.25 per servings
SeaSalt/Pepper = $0.05 per serving
Soy Sauce, 20 servings @ $1.28 = $0.06 per serving

Ninety cents per serving overall.

Dry roasting the Seeds and Vegetables on parchment paper.

Seasoning with Salt/Pepper and garnishing with Soy Sauce.

Inexpensive, healthily textured and delicious.

Eat On.

Lentili Dawgs

Posted on October 8, 2016October 8, 2016 by jeffreylatty

Prepare Lentili:

Lentili

Purchase jumbo SmartDogs or small SmartDogs, just be smart about it. I was lazy and heated the Dawgs in Lentili, without, in my mind, ideal grilling prior to the Lentili hot bath. Go To TOWN.

To Be Continued..

Cajun GumboSlaw

Posted on October 3, 2016 by jeffreylatty

Slice Corn and roast, broiling if needed for some color. Pan-fry Tempeh, Sunflower Seeds, Potato, Garlic and Onion in a blackened fashion using BalsamicVinegar/ChiliP/Pepper/SeaSalt/Sugar/GarlicP and eventually Daiya:)

In the meantime, I combined: Cabbage, Carrot, Tomato, Guacamole, Vegenaise, ChipotleP/Cayenne/CelerySeed/SeaSalt/Pepper and mixed.

I combined ingredients carefully. I consumed dangerously.

Ⓥangoon

Posted on October 2, 2016 by jeffreylatty

I had leftover stuff from a previous idea and also had a few 98% Vegan Wonton wrappers. Utilization of everything is key in cheffing correctly. I’ve mentioned before that I am not 100% Vegan, I am 98% Vegan – allowing slight room for error to bring stress levels down.I do not buy cheese. I do not buy eggs. I do not buy milk. I am 150% Vegetarian. And will be Vegetarian for the rest of my life.

DubRoastKaleChokeSliders

Cashew Milk, Dub Roasted (unsalted) Sunflower Seeds, Artichoke Hearts-diced, Onion-chopped, Carrot-diced, Corn, Daiya-Cream Cheese, Liquid Smoke, Kale-diced, Salt/Pepper/Sugar/GarlicP/ChipotleP, Daiya-havarti–chopped, post-roasted Potato guts after choked and murdered (iHatePlants)-hence, the choke in the title, Cilantro-chopped, and BlackeyedPeas. I used the Wonton wraps to make Ⓥangoon. I baked them in the oven before squirting Sriracha-Soy Sauce to garnish.

Tomplant

Posted on October 2, 2016 by jeffreylatty

You’ll never truly know what works and what doesn’t work without experimental trial and error cheffing. Spontaneity usually works best for me while hunger motivates me to ponder in the back of my mind like a pinball machine bouncing ideas of mixing ingredients with other ingredients. Do I want to cook my ingredients? Which technique do I use to cook my ingredients? Or do I not cook some or all ingredients? What haven’t I done yet? Do I need to remaster an existing idea and attempt?

Having a beer or two helps creativeness continuously flowing and going away from that game ending drain. If it turns out great, I’ll take a few pictures and blog about it. First, I’ll have a little fun with a photo.

I sliced Eggplant and roasted the slices. I smeared Daiya ‘cream cheese’ and torn Daiya ‘cheese’ slice on the roasted Eggplant and warmed in the oven. Out of the oven, I sprinkled a bit of Chipotle Powder on top and put a Caper underneath a sliced Tomato. Then I broiled slightly before adding some Oregano and SeaSalt. Deliciously easily edible.

CHEERS

Dub Roast Kale Choke Sliders

Posted on September 27, 2016September 27, 2016 by jeffreylatty

Guidelines:

Enjoy a beer or non-alcoholic beverage that you’ve never had before somewhere you’ve never been before.

Slice Potatoes flatter-style in half and oven-roast.

I also roasted a few (like 50) sunflower seeds again.

The dip that I developed to fill the Potato Sliders with consisted of; Cashew Milk, Dub Roasted (unsalted) Sunflower Seeds, Artichoke Hearts-diced, Onion-chopped, Carrot-diced, Corn, Daiya-Cream Cheese, Liquid Smoke, Kale-diced, Salt/Pepper/Sugar/GarlicP/ChipotleP, Daiya-havarti–chopped, post-roasted Potato guts after choked and murdered (iHatePlants)-hence, the choke in the title, Cilantro-chopped, and BlackeyedPeas.

I simmered all ingredients before thickening with a bit of Instant Mashed Potatoes.

Stuff those innocently choked dead Organic potatoes and roast again before slightly broiling.

I do not provide recipes, yet guidelines, to take into consideration in creating something different yourselves.

Ensalada de Mexicanoamericanos

Posted on September 25, 2016September 25, 2016 by jeffreylatty

Blackened Red Potatoes using Oil, Oregano, Cayenne, Chili Powder, Pepper, Garlic Powder, Sunflower Seeds and Daiya.

I baked a tortilla into a bowl to be stuffed with Iceberg Lettuce, Potatoes, Tomato, Corn with Cilantro, Black Olives, Mushroom, Carrot, Black Eyed Peas and Onion. I utilized Guacamole and Vegenaise for dressing.

Greek-Style Salad

Posted on September 23, 2016September 23, 2016 by jeffreylatty

My mother made some Vegan Potato Salad, greek-style, for me last weekend. I think she peeled Russet Potatoes and boiled them before cooling them and chopping to combine with Olive Oil, Red Wine Vinegar, Oregano, Scallions, Salt and Pepper. I finally fit it into my schedule to be consumed today.

When living off of preparing food for yourself and/or others, it is key to eliminate waste and utilize all ingredients. And that is often the biggest motivation to make different meals.

With Salad and I mean any type of salad, processed and pre-made dressings ruin salad and their potential health benefits. Natural raw flavor might not be for everyone, but if you train your pallet correctly, you’ll know what I’m talking about.

I chose to use, basically, my mom’s marinated Potatoes as my dressing. The flavors of other ingredients will act as helping this salad be drastically edible.

I baked a tortilla to serve the Salad in. I threw in Iceberg Lettuce, Tomato, Capers, Olives, Black Eyed Peas, and Mushrooms with my mothers Potatoes.

Make your own!

StirⓋrizza

Posted on September 22, 2016September 22, 2016 by jeffreylatty

I unfortunately do not make time to dabble in the art of making fresh dough these days, so for this recipe I used Mama Mary’s (Ⓥegan) pizza dough. It is excellent and gives you (me) endless pizza construction possibilities.

I mixed Thai Peanut Sauce with Tamari and Sriracha for my pizza sauce.

I stir-fried Garlic, Sunflower Seeds, Carrot, Celery, Onion, Cabbage, Mushroom and chopped Daiya (Havarti Jalepeno) with Wok Me Up Garlic Stir Fry (chopped Tofu and the (Ⓥegan) Sauce).

Smothering the already prepared pizza dough with the Peanut Sauce, I then put a few slices of Swiss Daiya ‘cheese’ before adding the StirⓋry to be slow roasted in the oven at 250 F for 20 ish minutes. I broiled slightly.