Low Budget Veganism
- Corn Tortillas (15) @ $1.77 = $0.12 per serving
- Hummus (10) @ $2.73 = $0.27 per serving
- Romaine Lettuce (5) @ $1.80 = $0.36 per serving
- Radish (6) @ $1.55 = $0.26 per serving
- Cucumber (5) @ $0.88 = $0.18 per serving
- Roasted Corn (4) @ $0.85 = $0.21 per serving
$1.40 per serving
No meat look-alikes. No dairy look-alikes. These simple Tacos are packed with amazingly normal Veggies.
(Sea Salt/Pepper/Paprika was utilized)
As of 2020, the world’s doomsday clock has been set to a short 100 seconds. That was before this damn virus invaded our lives. Hopefully, immune systems and summer climates destroy this Corona without a Lemon or a Lime.
Tofu was baked on a griddle before being tossed with light Olive Oil and Hot Sauce.
I picked up a unique Hot Sauce while visiting Northern Arizona in a “haunted” old mining town, Jerome, AZ. This Hot Sauce is extremely Southwestern with ingredients being; Habanero, Smoked Habanero, Carrot Puree, Piquine Peppers, Smokey Pepper Vinegar, Tequila, Lime Juice, Onion & Spices.
Flour Tortillas were baked while Iceberg & Romaine Lettuce was mixed with sliced Spinach, Hummus and Pico de Gallo (Tomato, Cilantro, Lime Juice, Onion & Jalapeño).
Hand washing has always been a very consistent thing in my life as it should be in yours.
Distant mountaintops, subtly waving palm trees silhouetting a true blue sky
Groups of hot air balloons hovering tall in the Northern sky
The brilliant sun, all its powerful energy makes wide
A smile one cannot pry
Every direction is paradise
Life is my heaven
Never-ending photography failure occurs when photos cannot capture what my eyes see. Irreplaceable and priceless brain screenshots are in my head. It has taken many years to begin realizing that experiencing greatness doesn’t need documentation. Photographs are just reminders and in my case, hopefully Inspiration.
As words usually run and hide from me, Broccoli Taco’s were documented today. They were extremely easy and packed with texture & flavor.
In a skillet, light oil was heated before throwing in a surplus of Broccoli Florets to be scorched. In the fridge and then out of the fridge, leftover (baked) Onion Rings were utilized by taking a chopped form to be tossed in with the Broccoli. Seasoned with Crushed Rep Pepper Flakes, Garlic Powder, Sea Salt & Pepper, the skillet was popped into the oven to lightly roast prior to adding Ⓥegan Gouda. Broiled, roasted and melted ever so nice, Corn Tortillas were stuffed with this greatness and charred once again.
Again, I do not wish to tell you what to do, but I recommend a bicycle ride, trying something new and taking a couple of decent photos.
Taco Tuesday very well could be everyday of the week. But, today is actually Tuesday. So, hooray!! In ten hours, I will fly to the Midwest from the Southwest United States and just incase the plane goes down, a maybe last meal has to be enjoyed and shared. A bike ride and photos complimented my Vegan tacos.
Refried Beans were made from scratch with Pinto Beans, Carrots, Veggie Broth, Onion, Garlic, Paprika, Cayenne and Sea Salt.
Rice was cooked and Earth Balance ‘butter’ was added.
Meatless Crumbles, (frozen) Potatoes O’Brien, Garlic, Corn from the cob, Spinach and Daiya made up my Protein Stir-Fry.
Happy Tuesday and CHEERS.
Sitting in the refreshing breezy shade
Dull subtly humming 101 loop buzz
Pondering food, pondering bicycle rides
palm trees dancing
Mountains distant, standing short and tall in every direction
The sun ever present
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.
Ⓥegan (ready-to-cook) Taquitos do exist! They were delicious, yet expensive. These Ⓥegan Taquitos needed something to compliment their amazingness.
Ⓥegan Queso was prepared by simmering GarlicPowder/SeaSalt/Pepper/ChipotlePowder, Yellow/Green/Orange/Red Bell Peppers and Beyond Meat Crumbles in Veggie broth. After the mixture cooked down, Ⓥ Cream was added with a few slices of Daiya. Consistency was achieved and then transferred to be enjoyed with the Ⓥ Taquitos!
Happy Tuesday and Happy New Year! A Taco Tuesday is an excellent way to start the year. Have no fear, responsibly, enjoy a Good Beer.
In a mixing bowl, Sriracha, Balsamic Vinegar, light Olive Oil, Tarragon, Sea Salt & Pepper were mixed together before adding the big Cauliflower Florets to be tossed generously.
A scorching hot cast iron skillet was utilized in the oven to char the Cauliflower. Meanwhile, Spinach, Jalapeños, Radish, Black Olives and Scallions were sliced.
Corn Tortillas were warmed and slightly charred by flame immediately prior to the sliced in half charred Cauliflower was ready.
Stuffing Tortillas without meat, without dairy, without meat or dairy substitutes. Simple seasonings with explosive flavors and creative textures, Cauliflower is super diverse.
A Bean Sauce was monumentally constructed infusing Chipotle Peppers with Refried Beans, Almond Milk, Tofurky™ Chorizo, Roasted Corn and Pico de Gallo with careful effort before evolving ever so slightly into a separate Bean Dip. Sliced Cheican (Gardein™ Scappolini), Black Beans, Onion, Avocado and Scallions were added for the Dip.
Pizza Dough was slapped with Bean Sauce on half before being topped generously with Daiya, Spinach, Onion, Tomato, Avocado, Olive and Cheican Strips. The unused dough was folded onto sealing these Taco ingredients ever so tight. Baked to a slight color the Calzoni was topped and baked with more Daiya on top. The Calzoni was sliced and served with the Bean Dip.