Flat Aco Two

Sitting in the refreshing breezy shade

Dull subtly humming 101 loop buzz

Pondering food, pondering bicycle rides

Birds singing

palm trees dancing

Mountains distant, standing short and tall in every direction

The sun ever present

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Adapting to the desert has been a trial/error process. Surviving while Riding a bike and drinking beer all day in Illinois was easy compared to riding a bike and drinking one beer for one hour in the desert.

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CHEERS.

Potato Chowder

A Dill Weed and Almond Milk mixture was simmered to be infused with VEGGIES. Oil was kept away. Chopped Potatoes, Onion, Carrot and Celery were cooked into the Almond Milk creaminess for hours. The greatness was seasoned with Garlic Powder, Sea Salt, Pepper and Corn Kernels. True texture, flavor and versatility was happily achieved today:)

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CHEERS

DaiyaMelt Salad

A new Veggie patty was experienced and enjoyed the other day, differently.

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The All-American Ⓥ patty was pan-fried in light oil to be set aside. Good Bread was fried appropriately with Earth Balance “butter” before being crafted with Daiya, Ketchup, Mustard, Grilled Onions and Pickles. Lathered with more Earth Balance, the patty was added and pan-fried, lastly.

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Lettuce, Sunflower Seeds, Tomato, Northern Beans, Cucumber and grilled Jalapeno were topped with a Plant-Based protein-heavy Daiya Melt Sandwich, cubed.

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A different take on an American ‘burger’ to be eaten with a forking fork without animal harm or discomfort.

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CHEERS.

 

 

Ⓥotatorito

Happy Monday and Blackjack from the desert valley in Arizona.

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Twenty-one days have passed in my Arizona-resident-acclimation.

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Things are progressing well.

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O’Brien Potatoes were roasted and broiled before being tossed in Earth Balance ‘butter’ and Daiya.

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In a separate pot, Pickle Juice, Pepper and Garlic Powder were brought to a simmer. Northern Beans, (Instant) Brown/Quinoa/Wild Rice mixture, Beyond Meat Crumbles were added and heated until the Pickle Juiced infused and evaporated.

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After the Daiya melted, the two seperate concoctions were combined with chopped Dill Pickles. Tortillas were warmed. Tortillas were stuffed and folded.

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CHEERS.

 

BBQ SEITAN

Happy Friday! Too long has passed since my last homemade Seitan exploration, however, this time around was extremely enjoyable.

As some know, I’m a huge baseball // Chicago Cubs fan. And possibly in a previous post, some may have read about my voyage west soon. Ironically, the Arizona Diamondbacks are in Chicago, this weekend, playing the Cubs. This weekend also happens to be my last weekend, for me, in Illinois as I will partake in my first ever one-way flight to Phoenix, Arizona. Additionally ironic, my first weekend as an Arizonian is next weekend where the Chicago Cubs will be in Phoenix to play the Diamondbacks.

This Seitan batch included Vital Wheat Gluten, Fennel Seed, Sesame Seed, Sea Salt, White Pepper, Garlic, Tomato Sauce, Water and Cayenne. After mixing and kneading, the loaf was wrapped in a dairy-free Cheese Cloth. In a pot, Veggie Broth, Bay Leaves, cracked Pepper, Sea Salt and Garlic Powder we’re combined. The Seitan loaf roasted in this mixture, turning and flipping halfway through.

The Seitan was sliced thickly and panfried on both sides for color//texture. Tomato Sauce, Liquid Smoke, BBQ Sauce, Chipotle Powder, Tarragon, Pepper and Brown Sugar were generously mixed and lathered all over the Seitan before being baked. Sliced, relathered and additionally baked, the Seitan concluded.

Happy Easter!

CHEERS – sent from my iPhone

ⓋUKKER

I consistently dare myself every so often to make a thrashing Vegan sandwich, upgrading my prior try.

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Grilled Peppers, roasted Peppers, fried Morning Star pulled ‘pork’, MUSTARD, Daiya, LightLife, Beans, Rice, Carrots and various seasonings, combined into mega over the TOP.

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I do not want to coach anyone in preparing food, I want to influence many to have fun and experiment. Push the limits of the brain. Think differently. Think fun.

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Sometimes, it’s a one person mosh-pit. Happy Wednesday!

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Cheers.

Pliny the Elder

Good Beer speaks many words, Great Beer inspires people. I made a Vegan Dawg almost as if I were elderly while enjoying a perfect Beer.

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The dawgs were boiled in extremely flavored broth with a good tablespoon of Tikka. The dawgs were majoritally grilled before returning to the boiling. These Lightlife wieners were not at all excited, but very limp until covering and melting Ⓥ ‘cheese’ onto.

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Relish consisted of Tomatoes, Onions, Cilantro, Black Beans, Jalapeño, Garlic, Horseradish and diced Pickles.

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Pliney the Elder from Russian River Brewing out west in northern California was enjoyed more than concentrating on these dawgs. The Double IPA was a perfect Beer, however, it is extremely hard to get. Great for the locals or close-byers, but not for us Illinoisans. The Beer would’ve achieved a perfect beer scoring on Untappd, but was brought down to an imperfect score due to its unattainability. Happy Thursday!

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Cheers.