tofu – VeggHead BeerCyclist

CCCF 2 Ⓥ Chipotle Tofu Tostada

Posted on March 2, 2023 by jeffreylatty

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.

CHEERS.

Taco Doomsday

Posted on March 17, 2020 by jeffreylatty

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.

CHEERS.

BofucaZone

Posted on March 9, 2020 by jeffreylatty

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.

CHEERS.

Ⓥ Scrambled Tofu

Posted on April 24, 2018 by jeffreylatty

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.

CHEERS.

Lemony Dilling Tofu

Posted on October 20, 2017 by jeffreylatty

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:)

BBⓋFU

Posted on May 28, 2017 by jeffreylatty

BBⓋFU = BBQ Tofu

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

Posted on October 12, 2016 by jeffreylatty

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):

Imaginate

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.

Terrifying Tofu Genocide

Posted on January 12, 2016 by jeffreylatty

TO(O)FU(N)

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

Mix.

Wusuppy ingredients:

Wasabi powder
Broth, Vegetable
Sea Salt
Cayenne powder
Molasses

Mix.

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

Mix.

Ⓥ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

Boom.

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

Construct.

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

Mix.

Chinese Weiner ingredients:

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

Consume.

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)

HAPPY HERBIVOROUS EATING!

BREAKⓋAST

Posted on November 30, 2015December 3, 2015 by jeffreylatty

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.

CHECK ‘EM OUT

PenguinsKillPolarBears

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!!!