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:)
CHEERS
Nutcheese ‘alfredo’ was heated. Miyoko’s ‘mozz’ was added with sundried-tomato basil seasoning and Cayenne.
Cheican (faux chicken) was pan-fried and sliced. Flatbread pizza dough was sauced. Chopped Smart Bacon was added with sliced Spinach to cover. Tomato slices, Follow Your Heart slices, Mushroom, Cheican slices and lightly braised Broccoli completed this Pi.
In the desert valley soil, lives a fungus. This fungus spreads spores that people might breathe in. This is Valley Fever. I might have this or strep throat. We will see. The desert is a different beast, from what I am used to.
RIDE ON. COOK ON. PIC ON. LIVE ON. CHEERS.
Huggiging Cacti and tapping Beeri, the desert has been amazingly mild this spring. Vegan food has been plentiful during this new chapter in my life, desert exploration.
A Corn ‘Chowder’ was created to evolve as the universe explains our own species, to collaborate. Potatoes, Hot Peppers, Onion, Carrot, Tomato were boiled in flavorful Veggie Broth before being smashed. Corn kernels were added. Deliciously served mixed with Vegenaise, Cilantro complimented this plate.
A day later, these leftovers were warmed with additional Veggie Broth and pre-cooked Rice (Wild & Quinoa) and Black Beans. Spinach, Grape Tomatoes were added to be saved in an ice box for another day.
A new Veggie patty was experienced and enjoyed the other day, differently.
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.
Lettuce, Sunflower Seeds, Tomato, Northern Beans, Cucumber and grilled Jalapeno were topped with a Plant-Based protein-heavy Daiya Melt Sandwich, cubed.
A different take on an American ‘burger’ to be eaten with a forking fork without animal harm or discomfort.
CHEERS.
Ⓥ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!
CHEERS
Happy Monday and Blackjack from the desert valley in Arizona.
Twenty-one days have passed in my Arizona-resident-acclimation.
Things are progressing well.
O’Brien Potatoes were roasted and broiled before being tossed in Earth Balance ‘butter’ and Daiya.
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.
After the Daiya melted, the two seperate concoctions were combined with chopped Dill Pickles. Tortillas were warmed. Tortillas were stuffed and folded.
CHEERS.
Just maybe, did I get hit by a car, never saw it coming and do not recall.
Maybe, I crashed in an airplane.
Maybe, I wrestled a bear and did not win.
Maybe, a cactus hug went too far.
The desert valley of Arizona is amazingly beautiful.
Maybe this is Heaven.
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
Happy Spring! Exciting news awaits as it is in the mid 60s here, today, in Northern Illinois.
A little over one week ago, I was hired for a retail position in Peoria, AZ. And within a week, I’ve hired a moving service, signed a lease, gotten a raise and gave a two-week notice. I will not dive into details about my job, but rest assured, I’m in great hands.
A one-way flight and a little packing is all that is left. The excitement is immense and the number of adventures to come are endless being less than 300 km from California or Mexico, just over 500 km from Las Vegas, less than 1,000 km from the Rocky Mountains and roughly 350 km from The Grand Canyon.
#NeverStopExploring
Being a sunshine addict, Arizona is perfect for myself to strive and thrive all year round. Strategically, my residence and workplace are at the center of a trail intersection.
Elote en Ⓥaso (Mexican-style Street Corn) GONE Vegan was simplistic. Corn Kernels seasoned with Hot Sauce, Sea Salt, Pepper and Garlic Powder were stirred in Ⓥ ‘cream’ and heated generously. A few pieces of Daiya were tossed in with Ⓥ Crumbles. Cilantro and Scallions were mixed in at the very end. After spooning corn in a glass, Ⓥ ‘sour cream’ topped the tasty corn with Chipotle Powder sprinkled on top. Lime and Radish garnished this Corn fiesta.
CHEERS.
Let your Kernels roam free. Eat your wings without murder. Let your taste buds Evolve.
‘Milk’, Chipotle seasoning, Lime Juice, Sea Salt, Pepper, Garlic Powder and Daiya simmered in-between boiling before adding Pico de Gallo, chopped roasted Tofu, chopped Celery, Cilantro and Corn Kernels. Vegan ‘Sour Cream’ was mixed with drained Cornness to be simply served as Street Corn. However…..
Field Roast ‘Fruffalo Wings’ were baked in the oven while the Buffalo sauce was defrosted and panned. The ‘Wings’ were stirred in before adding to the Corn concoction.
“Good people drink good Beer.” Great people drink great Beer, responsibly.
CHEERS
VeggHead BeerCyclist 