Greeky Pita Pi

Happy Snow Day?

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In a pan/skillet, Onion, Celery and Garlic were browned in slight oil before seasoned with Sea Salt, pepper, Sugar, Balsamic and Wine Vinegar. Boiled/rinsed Cauliflower and Almond Milk were stirred in and put in the food processor to be finely chopped. The mixture was added back to the pan. Slight Almond Milk was added with Riced Broccoli/Cauliflower, ‘Parmesan Cheese’ and Dill Weed.

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Diced Potatoes were tossed in a bowl with Lemon Juice, Garlic, slight Oil, Oregano, Sea Salt, Pepper, Cayenne, Paprika and Tarragon before being roasted in the oven, covered. After being slightly burnt, the lid was removed and Veggie Broth was stirred in to be returned into the oven to finish roasting.

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Pitas were smothered with Mashed Cauliflower to be topped with sliced Tomatoes and the roasted Greek Potatoes before being broiled for a few minutes.

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Cheers.

 

Daiya Grilled Portabella Ⓥeggie Sandwich

Awesomely Ⓥegan, this sandwich is ‘beefy’, ‘meaty’ and just damn delicious. Grilled Portabella strips, grilled Onion and a grilled Bun create a solid foundation for roasted Radish slices, roasted Daiya, raw Cucumber and Tomato slices.

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German Beer Mustard Recipe

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Homemade German Beer Mustard and Vegenaise were hidden, but essential building blocks to this masterpiece’s construction. Complimenting its texture and flavorful properties even more, is a giant pinch of Alfalfa Sprouts. Seasonings used: Sea Salt, Pepper, Cayenne, Garlic Powder and Dill Weed.

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CHEERS

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Veganly Lemon Dill Potatoes

Yellow Potatoes were roasted and slightly cooled before slicing these Potatoes and placing in their final deathbed.

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In a saucepan, Veggie Broth, Garlic Powder, Crushed Red Peppers, Sea Salt, Sugar, Pepper, Almond Milk, Lemon Juice, Yellow (standard) Mustard, Corn Starch and Vegan Parmesan ‘Cheese’ was prepared.

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The dead sliced Potatoes were placed, skins down, and smothered in the Vegan Lemon Dill Sauce and roasted//broiled to create amazing texture and color.

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Cheers.

German Beer Mustard

Through the spring snow, through the freezing rain and through my own sanity, a nice, lengthy visit was made to the parents a few weeks ago. The trip helped me realize all the little things in life that my careers tediousness takes away from. To sum it up simply, I cannot truly receive packages that require a signature, because I’m always at work.

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This winter, in the midwest, has been painful, grueling and never-ending. Perhaps, the weather got to my head, but money isn’t everything. Time is money. Passionate hobbies should not decrease to better others dreams. I quit my job this last weekend.

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“Intelligence is the ability to adapt to change.”

-Stephen Hawking

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While visiting my parents, homemade Mustard was created in two separate batches.

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German Beer was used for both.

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Yellow & Brown Mustard Seeds, Garlic, Beer, Allspice, Sea Salt, Tarragon, Turmeric, Brown Sugar and Wasabi Powder were carefully combined and set at room temperature before blending, cooking and cooling.

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Keep exploring. Do the things that you LOVE. And don’t let anyone (but yourself) take them away from you.

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CHEERS

Beefsteakwich

Last night, I watched a documentary on obesity called My Big Fat Body starring Frank Payne, a writer/comedian/actor. The documentary was eye-opening and touching showing Frank’s side of this sickness. The film ended leaving myself curious of how Frank was today, nine years later. After digging online for a bit, the conclusion of how Frank was doing was not good. He passed away in 2012, three years after completing this film, of seemingly a heart attack. Eat Healthy, Be Healthy.

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Here is a link via YouTube:

My Big Fat Body

A Beefsteak Tomato was sliced and seared on both sides. Mashed Cauliflower was made with Cauliflower, Almond Milk, Garlic, Dill, Onions, Sea Salt, Dill and Cayenne. A bun was  sliced and smeared with Earth Balance to be seared as well. Alfalfa Sprouts, Mashed Cauliflower, Red Onion and the Tomato stuffed the bun ever deliciously. The Beefsteakwich was served with Thrice Baked Potatoes.

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Cheers.

Enchilada Flats

Fork it. Fork it all. Finger foods are constantly my go-to, first-choice, comfort food. Sometimes, changing things up can be chaotically forking comforting.

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The one thing I would’ve done differently, is baking the Tortillas ahead of time to avoid soggy Tortillas.

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And nothing cheers up soggy Tortillas than Vegan Enchilada Flats.

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Blackened Corn was the beginning. After that, Boca crumbles, Tofu crumbles, Garlic, Peppers, Onion, Ghost Pepper Sauce, Sea Salt, Pepper, Chipotle Powder and Paprika. Cilantro was stirred in very last.

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The Enchilada Sauce was as simple as Tomato Sauce, diced Tomatoes, Sugar, Sea Salt, Pepper, Cayenne, Oregano, Garlic & Onion Powder, Parsley and diced Jalapeños.

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These awesome ingredients were layered Sauce, precut Tortilla, Daiya and repeat.

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Garnishment was with beautiful Scallions.

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Cheers.