CCCF 2 Ⓥ Chipotle Tofu Tostada

Happy March!


Two new Ⓥegan products were utilized and enjoyed for today’s lunch:)


The Ⓥegan ‘cheese’ doesn’t melt , as doesn’t most Ⓥegan ‘cheese, the way I wish it would. Daiya ‘cheese’ melts a little better. These LOW CARB Tortillas are amazing:) Small, but delicious and seemingly versatile, as they need to be.


CCCF =Carb Conscience Comfort Food


  • Tofu

Mixed with

  • Soy sauce
  • Sesame Oil
  • Ginger
  • Rosemary
  • Olive oil
  • Crushed Red Pepper
  • Chipotle
  • Garlic Powder
  • Pepper
  • Sea Salt
  • Onion Powder
  • Paprika
  • Cilantro 🌿
  • Liquid smoke 💨


It’s basically whatever ya got, whatever you’re feeling – to combine into an awesome plate.





Taco Doomsday

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.




Greetings, food consumers & beverage inducers. A buffalo Tofu Calzone was prepared today. Whiskey Habanero Hot Sauce was utilized in this creation.


Extra firm Tofu was sliced and baked in the buffalo sauciness. Pizza dough was apathetically formed and stuffed with Daiya, Scallions and Buffalo Tofu before going into the oven again.


Sliced ever so nice, paired with a great Beer and Robin Williams in Cadillac Man on the big screen made for a lovely lunch.



Ⓥ Scrambled Tofu

After being mostly disgusted by my trials with Vegan Egg by Follow Your Heart a couple of years ago, this concept is not intended to taste or look like eggs. Although, the Tofu turned out looking like eggs, the taste was nowhere near an egg taste. That is a VICTORY.


Vegan Egg Review


In a non-stick skillet, Celery, Onion, Smart Bacon, Tofu, Sea Salt, Pepper, Balsamic & White Wine Vinegar, Wasabi Powder, Garlic Powder, (Gourmet) Tomatoes, Spinach, DAIYA, Ⓥ ‘parmesan cheese’ and Dill Weed were cooked-up strategically. A wrap seemed most fitting for this VEGAN victorious monument.


Enjoy a good Beer. Enjoy a small Bike ride. Create your own Masterpiece and consume dangerously like the Plant murderers we are.




Lemony Dilling Tofu

Marinating for over a day, Tofu infused with greatness.


The marinade is garlicy, lemony, stunningly dilling and plant based powerful.


Garlic was sauteed with Celery, Onion, light Oil, raw Cashew, Balsamic Vinegar, Chardonnay (I am currently trying to finish the bottle:), Cashew ‘milk’, Garlic Powder, Ginger, Earth Balance ‘butter’, Sugar, Fresh Dill, Cayenne Powder, Parmesan ‘cheese’ & Sea Salt // Pepper.


Obviously (I’d hope), I added things accordingly and not at the same time. This is not a teaching blog, yet, (hopefully) a inspiring creative blog that keeps you thirsty. A blender made this plant genocide much, much less bloody.


The deliciously marinated Tofu was grilled. Fresh Asparagus were roasted. Rice was prepared with Tomatoes, Earth Balance ‘butter’, Parmesan ‘cheese’, Sea Salt // Pepper // Garlic Powder. Plated with an artful mindset and garnished with Dill and Lemon.


Tofu versatility is overwhelmingly awesome. Enjoy a good Beer and take a good Photo.


Go on an adventure:)




The marinate was a mixture of Broth, Pineapple Juice, BBQ Sauce, Molasses, Wasabi Powder, Cilantro, Ginger, Garlic, SeaSalt/Pepper/Sugar, diced Cucumber, Sesame Seed, Sesame Oil, Poblano Pepper and Sesame Seed Oil to marinade TOFU, Pineapple & Onion slices.


With extra BBQ sauce added in the roasting of this Tofu, I easily ate the whole brick of Tofu. I made Lemon Dill Potatoes on the side. I day drunk a Lagunitas Born Again Yesterday.


Lentili Scalloped Potatoes

Take your time, but…

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

Wee Day Out

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…



…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.

Terrifying Tofu Genocide


I wanted to have some fun with Tofu. I did have some fun. And it has been documented. I will say, grilled Tofu is now by far my favorite way to prepare it and consume it. I’m just gonna jump in… Feet first.


Srirsalmic ingredients:

  • Olive oil, all the dudes love extra virgins
  • Garlic, fresh and minced
  • Turmeric, fresh and minced
  • Balsamic Vinegar
  • Sriracha, cock sauce
  • Molasses
  • Shallot, diced
  • SeaSalt/Pepper/Oregano
  • Red Wine Vinegar & Cayenne powder, dashes

Mix & stir welly before usage.


SeanutSutter Soy:

  • Peanut Butter
  • Soy



Wusuppy ingredients:

  • Wasabi powder
  • Broth, Vegetable
  • Sea Salt
  • Cayenne powder
  • Molasses


So, I don’t believe I have ever had sushi. Traditional sushi does not appeal much to me. I am a rock star and why would I change that.


Marination ingredients:

  • Ginger, fresh and minced
  • Garlic, fresh and minced
  • Turmeric, fresh and minced
  • Sesame Oil
  • Tahini
  • Soy Sauce
  • Sriracha
  • Balsamic Vinegar
  • Cilantro, sliced stems
  • Peanut Butter
  • Lemon Juice, fresh
  • Shallot, diced
  • Molasses
  • SeaSalt/Pepper

Mix and marinate dried extra firm Tofu slices.

Tofu Crumbles ingredients:

  • Tofu, extra firm and crumbled
  • Garlic powder
  • Onion powder
  • Sea Salt/Pepper
  • Dill Weed



Ⓥicatta ingredients:

  • Grilled Marinated Tofu
  • Tofu Crumbles
  • Capers
  • Onion, diced
  • Scallions, sliced for garnish
  • Lemon Juice
  • Earth Balance
  • White Wine
  • Mushroom, sliced
  • Celery, sliced
  • Sweet Potato, chopped large
  • Flower, Flour
  • Olive Oil, extra virgin
  • Balsamic Vinegar
  • Garlic, fresh and minced
  • Sea Salt/Pepper
  • Cayenne powder
  • Cashew Milk

Rules of Engagement:

  • Saute Garlic and add Onion, Celery and caramelize in Oil.
  • Add Sweet Potatoes and stirringly saute.
  • Add Balsamic, Lemon Juice and Wine.
  • Cook down Wine. And don’t drive if you drink the rest of the bottle:)
  • Add Earth Balance, Mushrooms and ‘Milk’.
  • Season and add Capers, Tofu Crumbles.
  • Stir on medium high heat and grill your Tofu.
  • Plate and garnish. I forgot to garnish with Lemon…Too many sips of the Wine;)


Loaded Salad ingredients:

  • Tofu Marination, iBaked…defintely grill
  • Iceberg, wedged and removed from holding that door open
  • Radish, sliced
  • Tomato, graped halfly
  • Scallion, sliced
  • Rye Bread, toasted and cut
  • Capers
  • Mushroom, sliced
  • Daiya, slices
  • Carrot, shaved or slivered
  • Srirsalmic, mmmmmmmm
  • Spinach, basil-sliced


Chinese Pizza ingredients:

  • Tortilla, the bigger the better-size does matter
  • Pizza Sauce, store bought or nought
  • Daiya, I used ‘provalone’ pre-sliced and sliced block ‘cheddar’
  • Cashews, raw and then grilled:)
  • Tofu, grilled and then sliced
  • Scallions, sliced for garnish

Pizza Pizza:

  • Grill Tofu and Cashews.
  • Put Tortilla in a hot pan.
  • Top the Tortilla and cover.
  • Garnish and EAT.

I also made an Eggplant version with basil-sliced Spinach.


Relish ingredients:

  • Cucumber (4.5) @ $0.70 = $0.16 per serving, deseeded and diced
  • Onion (4) @ $0.80 = $0.20 per serving, diced
  • Tomato (6) @ $1.50 = $0.25, deseeded and deiced
  • Serrano Pepper (8) @ $1.17 = $0.15, deseeded and diced
  • Celery Seed/Celery Salt/Pepper = $0.05 per serving
  • Garlic (3) @ $0.24 = $0.08, minced
  • Mustard = $0.05 per serving , ground
  • Basil (10) @ $3.00 = $0.30, freshly chopped

Mix & have fun with.


Tofato Souper w/ Grilled Daiya ingredients:

  • Tofu, not squared, but cubed (to the third power)
  • Tomato Concentrate
  • Guts, leftover Cucumber and Tomato guts from my abundance of Relish I posted a few days ago.
  • Garlic powder/Onion powder
  • Rye, grilled
  • Relish
  • Daiya
  • Vegenaise
  • Scallions, sliced for garnish


Make your sandwich and await your Tofato Souper.


Tofunated EZ Chinesey  ingredients:

  • Ramen noodles, undercooked and drain.
  • Sesame Seed Oil
  • Sesame Seeds
  • Ginger, fresh and minced
  • Garlic, fresh and minced
  • Turmeric, fresh and minced
  • Soy Sauce
  • Balsamic Vinegar
  • Tofu, Wasabified and grilled
  • Sriracha
  • Scallions, sliced for garnish

Simplicity simplified:

  • Undercook Ramen and donate the non-vegan seasoning.
  • Drain.
  • Dry same pot, add oil and heat.
  • Toss in Ginger, Garlic, Sesame Seeds and Turmeric.
  • Caramelize.
  • Include Balsamic, Sriracha, Soy Sauce and Noodles.
  • Stir. Plate. Oppositely subtract Tofu and Garnish immediately.


Ⓥinston’s Ⓥagel ingredients:

  • Earth Balance, mmmmm
  • Tofu Marination, get it extra firm and braise that bad boy.
  • Spinach, basil-sliced
  • Tomato, grapely halved
  • Shallot, sliced
  • Bagel, toasted


Ⓥ Fry ingredients:

  • Cauiflower, chopped
  • Tofu, cubed
  • Daiya, mmmmmmmm
  • Garlic, minced
  • Turmeric, minced
  • Ginger, minced
  • Serrano, deseeded and diced
  • Relish, mmmmmmmmmmm
  • SeaSalt/Pepper/Paprika/OnionP/NutritionalYeast
  • Balsamic Vinegar
  • Carrot, stringiness
  • Soy sauce

Have fun and Fry away.


Tofempehwich ingredients:

  • Tofu, grilled
  • Tempeh, grilled
  • Daiya, mmmmm
  • Bun, gurmet
  • Spinach, basil-sliced
  • Relish, mmmmmmm



BBⓋ Tofu ingredients:

  • Tofu, extra firm crumbles
  • GarlicP/OnionP/Pepper
  • Sriracha, cock sauce
  • Balsamic Vinegar
  • Liquid Smoke
  • Molasses

Mix and broil if desired.


ⓋLT w/ BBⓋ Tofu ingredients:

  • Bacon, Vegan
  • Bun, gourmet and grilled
  • Spinach, basil-like sliced
  • Earth Balance, mmmmmm
  • Tomato, sliced w/ a touch of SeaSalt

Erect and destroy with your big and strong plant eating teeth.


Wasabi Tofu ingredients:

  • Wasabi, powder
  • Ginger, powder
  • Garlic, powder
  • Tofu, extra firm crumbles



Chinese Weiner ingredients:

  • Smart Dog, grilled
  • Bun, grillio, yo!
  • Wasabi Tofu


I don’t know about anyone else, but some of these terms for these ingredients are somewwhat sexual. I’m not saying that I’m not a pervert, I’m just saying.

So, I had a Sushi idea in my head, but got lazy and decided to be a meatless lover. If that makes any sense. I’m a dude, I might practice a Vegan lifestyle, but I like to eat Vegan like a man, I think. Not too sure how other Vegan males deplete their hunger, but I am well aware of my processes.

Sushi Browned Rice ingredients:

  • Brown rice, post-soaked & rinsed
  • Olive Oil
  • Sesame Oil
  • Ginger, fresh and minced
  • Sriracha
  • Balsamic Vinegar
  • Garlic, P for powder

After ingredients:

  • Tahini
  • Molasses
  • Red Wine Vinegar
  • White Wine, dashly

Heat Oil mixture and get that Ginger going. Combine everything else with double water of Rice measurement and bring to a boil. Cover and Coolio.


Jeff’s Sushi? ingredients:

  • Sushi Browned Rice
  • Bacon, Ⓥegan
  • Tofu, sliced long and extra firm
  • Toothpicks

Roll ’em up and stick a pick through ’em. I was more impressed with the sauces to dip. (see very top)



There are most likely numerous things I do miss about a carnivorous and non-Vegan lifestyle, but, for some reason, I miss that sickening full feeling the most. And the subconscious connection between comfort-food and that sickly full atmospheric pressure is in the back of my brain as I’m still attaining to retain that damn sensation.


The conclusion was creating  an awesome ongoing process of constructing Ⓥegan food that is extremely good for you that will never provide a sick-full ambience, like chasing a water-like mirage for 100 kms in a sand-boiling-into-glass desert. After months and months of scientifically creating food ideas like Einstein with an apron on and like Einstein riding a bicycle, there IS NOT a way to be engulfed by that death euphoria without torturing, murdering and consuming animal flesh or animal dairy products.


I will never in my life eat animal flesh ever again. So, it is settled. I do still enjoy creating and consuming Ⓥ “comfort-food”, but I will never experience that deathly ill susceptibility. I will only have an energetic, healthy and LIFEFUL consciousness and how is that a bad thing.


One fact that bothers me is Albert Einstein, the brilliant scientist, believed in vegetarianism his whole life, yet only practiced a vegetarian lifestyle at the conclusion of his life. For someone so smart, why did it take him so long..? I’d truly enjoy asking him that question.


I’ve recently noticed a trend of mothers posting cute pictures of their children and calling them “hams” on various social media platforms. I am biased being Vegan and haven’t stuck a fork in ham for well over three years, but I find it disturbing. All that I can think of is the torture and murder involved in preparing that “cute” dead animal flesh for the holiday. Why is that becoming a fad? I hope for the sake of quality of life that I am not the only one that has noticed and been bothered by this. Maybe I am overthinking this, but felt an urge to shed some light on this. If anyone can explain the reasoning behind this, I’d greatly appreciate it. I can only think of ignorance.

Penguins Kill Polar Bears


A newly found artist, Penguins Kill Polar Bears, are a post-rock scottish foursome that are talented and loud.




I am also gonna, from now on, keep track of prices most of the prices in relation to their serving sizes. LBV is still not finished, also. (Low Budget Vegan)


BREAKⓋAST ingredients:

  • Tofu, extra firm (6) @ $2.98 = $0.50 per serving
  • Eggplant, chopped (8) @ $1.78 = $0.23 per serving
  • Spinach, sliced (3.5) @ $2.98 = $0.86 per serving
  • Shallot, sliced (6) @$0.72 = $0.12 per serving
  • Portabellini, sliced (3.5) @ $3.99 = $1.14 per serving
  • SEASONING: SeaSalt/Pepper/FennelSeed/ DillWeed/Oil = $0.07
  • Lightlife ‘sausage’, crumbled (7) @ $4.99 = $0.72 per serving
  • Lightlife ‘beef’, crumbled (7) @ $4.99 = $0.72 per serving
  • Rye Bread, grilled (16) @ $2.89 = $0.19 per serving
  • Earth Balance (30) @ $4.99 = $0.17 per serving
  • Tortilla, warm – for burrito (8) @ $1.25 = $0.16 per serving
  • Potato, diced (20) @ $2.99 = $0.15 per serving
  • Garlic, minced (27) @ $2.99 = $0.12 per serving

This is definitely not the cheapest meal, at $4.43 per serving, it is well worth it for health and general life benefits. And depending on quality of vegetables, it can cost more. The spinach and Mushrooms are ridiculously expensive for the servings. Not 100% sure those were the serving sizes, but still way more than I normally want to spend.


I do not feel like going into much detail on how I made this. It’s pretty simple. I think I broke my toe last night and I’m going to attempt to ride tonight! I, also, am going to buy a Fat Bike tonight!!!


It’s been quite a few months since I rolled a FATTY!


Happy THURSDAY! Enjoy a good BEER




Low Budget Vegan 4/10

TOFATO has been created mated and stated boldly never hated life. 

  • Tomato Soup Concentrate (6)@$2.24=$0.38 per serving
  • Tofu, firm (6) @ $2.99 = $0.50 per serving
  • Silk Cashew ‘Milk’ (8) @ $2.97 = $0.38 per serving 
  • Seasonings @ $0.05 per serving
  • Smart Dogs (8) @ $3.99 = $0.50 per serving
  • Buns (8) @ $1.25 = $0.16 per serving
  • Mustard (136) @ $1.75 = $0.02

When you marinate Smart Dogs in this Euphoria, you’re playing with fire. Eat healthy and enjoy a good beer. 


This costs, per serving, $1.99 and is well worth it to end a snowy day.