Bologna Rigatoni

Posted on by jeffreylatty

VeggHead BeerCyclist 3.03

Bologna Rigatoni
It Saul Goodman
Yesterday was a partial total failure. My plan was to ride a bike outside and make my pasta. I did not do either. I was a little tired and hungry after work. And a majority of my winter cycling clothes were left in the wash for over 24 hours. I washed the load again and later hung them out to die. Do Not Dry your cycling clothes unless you’re drunk. 

I did drown myself in Lagunitas’ Sucks whole quart UnaBomber. I did not die. It is always a euphorically delightful DIPA. My liver died a little. Also, one quart is 32 ounces. All of those ounces equate to only ¼ of my recommended daily percentage of alcohol, but what can ya do. Lagunitas opened a brewery in Chicago that I cannot wait to visit and terrorize calmly. Try it if ya can.
One thing that has always pissed me off and strangely boggles my mind and my heart. What is with these Japanese Beatles or lady bugs. I love how my phone corrects both “japanese” and “beatles” as it should be because of the threat level significance. They just keep appearing. And flying drunk? I do occasionally leave empty beers in my sleeping quarters and sometimes trap these thugs in Kleenex and put them into an empty bottle. I think they’re that sneaky and annoying that they escape and continue their mission of pissing me off. Last night I caught three and put into an empty water bottle basically as an experiment. Do they need oxygen? What do they eat? Will one eat the other two? Will they die? Will they escape? 
And they all seemed very much alive inside the water bottle this morning. I threw them away and didn’t give them the chance of a respectable recyclables burial. Like the annoying buggers they are, they will be smashed at least once with the garbage and invaders that they are. 
I watched Big Top Pee-Wee on Netflix. I have this obsession with going into my IMDb app to check out a bit of info on there while I miss part of whatever I’m watching because I’m not a multitasker. It ranks that movie less than 5/10. It was corny, funny and overall a 6 in my opinion. Yeah, ok. Tim Burton directed Pee-Wee’s Big Adventure in his debut directing gig and it was definitely better than Big Top Pee-Wee, but Big Top is definitely watchable. It has Benicio Del Toro and Screech in it to name two actors. I am sleeping with Netflix. 
A few interesting Vegan or Vegetarian people I came across inline online:
Gandhi 
Hitler
Forest Whitaker 
Paul McCartney
Herschel Walker
Tom morello
Christina applegate
Elizabeth Berkley
Kevin Nealon
Sarah Silverman
Eddie Vedder
Rob Zombie

It is supposed to be icy today. Ice and bicycles don’t usually mix. Even FatBike tires show a weakness to ice. If I go for a ride it will be solo and it’ll be earlier than later. I guess I never ever ride alone because if zero humans ride with me I jam those earbuds close to my brain. It’s not the safest thing to do, but it always sounds better than wind. I do toggle the volume and sometimes pause the wind. Traffic is danger. And danger is bad only when you’re on a bicycle. 

Perhaps a beer r(un)ide 

Cold wetness is not good. Snow is much tolerable. No go on a ride. I put my Garmin Edge 1000 and NightRider Lumina 700 on their USB and left them charging on my little charging hub. After changing a few settings on the Garmin, its battery life is outstanding. I do not use the three sensors that it came with and turned off the Bluetooth. With all of these things going if was if my Garmin had a battery life of ten hours. It did never die on me, but I did shut her down after I completed my century ride. I didn’t record some km, but nothing was missing from my data. 
I made some killer food today. And ate it to my lonesome while watching the latest episode of Better Call Saul, an outstanding prequel to Breaking Bad. And it’s shaping up to be better than breaking bad. CHECK IT OUT
I did get a few ingredients from my grandmother before her trip and I was told the plastic film had cauliflower, but it was actually cabbage. Which I’ll try and save for St. Paddy’s day at Paddy’s Pub. Did you know that it is always sunny in Philadelphia? No cauliflower, but the Brussels sprouts were the main ingredient anyways. 
I made an experimental Baked Potato and a pasta that I named Bologna Rigatoni. They were a bit time consuming, but I impressed myself. 

Experimental Baked Potatoes
Baked Sprouty Spuds ingredients:
-Potatoes, stabbed with fork
-Brussels Sprouts, roasted
-SeaSalt/Pepper/Cayenne/Onion p/Garlic p
-Avocado Cream
-Corn, roasted
-Cheese, grated
-Garlic, sliced and lightly roasted
-Fresh Dill for garnish 
Avocado Cream:
-Sour Cream
-Avocado
-SeaSalt/Pepper/Cayenne/Garlic p/Onion p
>Mix
Steps:
-Make Avocado Cream and refrigerate
-Bake Potatoes at 375 for 75 minutes
-You do not want to over cook the potatoes
-If everything is prepared, it is a waiting game and good beer drinking time
-When potatoes are baked enough, give them some Visine before taking them out where everyone can see them
-Cut them In half longways leaving the skin to keep both halves attached. 
– I them placed on parchment paper, potatoes open and broiled cooking while adding color at the same time, remove when done
-Add cheese generously and broil again, melting the cheese nicely, yet meanly
-Now just top
-I put Avocado Cream, Roasted Corn, Garlic, Brussels Sprouts, more cheese and garnish with dill. ENJOY with AMC’s finest programming.
This Will Destroy You
God Is An Astronaut 
Explosions In The Sky

Bologna Rigatoni ingredients:
-Non rinsed cooled Rigatoni
-Brussels Sprouts, prepped for surgery and then halved longways
-Garlic, diced and roasted sliced
-Onion, big chunks
-Corn, roasted and lightly season
-Butter, REAL
-Dill, fresh chopped and a garnishment
-Potato, sliced 
-SeaSalt/Pepper/Garlic p/Onion p/Cayenne
-Cheese, grated
-Carrot and Celery, diced superbly 
-Oil and Rice Wine Vinegar
-Thickening Agent

Organization and preparations:
-I first prepared the Rigatoni noodles. I boiled them stirring constantly like eight minutes maybe nine. I decided to not rinse the noodles which changes the noodles compared to rinsed noodles. I do not know the correct term, but it leaves the starch. I under cooked them a little under al dente because they need to cool and until the cooling process is finished they still cook. I put them in the freezer away from anything else for 3-4 minutes before putting them into the refrigerator until I needed them again. They turned out very well. As I confidently expected.
-Cut everything and discard the shit
-Toss potatoes, Onion and Brussels Spouts with vinegar, oil, salt and pepper
-Put on parchment paper and bake 35 ish minutes at 350*
-I removed onions when I flipped potatoes and then turned oven to 425*
-Combine Butter with Dill, SeaSalt, Pepper, Garlic p and Cayenne and simmer barely 
-Add butter to lightly caramelized diced Garlic, Celery and Carrots
-Throw in some Dill and Dill ‘Em All
-When butter is melted and your veggies are close to be or are done add enough flour or corn starch to thicken 
-Add Rigatoni and get warm while seasoning
-You can do whatever ya want. I topped the pasta with cheese or throw it in with all of your roasted goodness 
-Live a little, enjoy! 
I read on Twitter that the drinking age will change back to 18 this summer. Is this true or one of those hoaxes?
I just realized it should be BEETLES. Good day. 

Tempeh Sandwich 

Posted on by jeffreylatty

VeggHead BeerCyclist 2.28

Tempeh Sandwich

Yesterday I awaited the arrival of my new FatBike shirt that I had ordered earlier in the month. I love technology and being able to track a package. You know, to see all of the fabulous places it has seen before finding a new home. The USPS tracking number revealed that it would be delivered the 27th, but when I checked at 4:00pm yesterday it was saying it was in Peoria, IL some 60 miles away. My question is if I have to wait until Monday. Delivery should have a universal law. That if you order a delicious just Cheese pizza, FatBike tires, t-shirt or whatever you might order for delivery and it gives you an estimated time and it is late, you should get a nice discount or credit. Or if it take two plus hours for a pizza to be delivered and I pay with my credit card and have already added a generous tip, but have passed out because I only order pizza if I have been drinking and the two hours is a long time to keep drinking on an empty stomach and then I cannot answer my on-silent phone or (not on-silent) door bell, don’t take my money and the pizza. Just leave the pizza on the porch. It’s cold enough in Illinois winter to basically refrigerate or freeze it. 



Today I used leftovers from things that I have made recently that need to be used up and can’t survive much longer without getting shot in the metaphorical ass with the PED, preservatives. No one likes waste. It’s not cool. I used the Angry Stuffed Habaneros stuffing, various veggies, cheese that I had left, tempeh, thousand island and the homemade Bleu cheese. 

Also, this morning I came across this:
It was clever, hilarious and awesome. I had to share it.

I thought of a new name for the Cheese stuffing, Pepper John Cheese. Jack sounds like a clowns name as it isn’t as common and as serious as John. I like Pepper Jack Cheese, but it is a choking joke compared to my Pepper John Cheese if they competed against each other on the Scoville Scale.

Being vegetarian or vegan equates to a possible black hole equivalent emptiness inside from the personal hot wing boycott. I was never a huge wing fan. Especially after butchering whole chickens a few times. For the record, I have never killed a living animal. And never will. Butchering (already dead) chickens and its disgustingness helped influence my vegetarian transformation. I am also not a huge fan of meatless meat replacements. I have eaten some and will continue to eat some. Some are made right and are organic, Project Non-GMO Verified and preservative free. Most are packed with preservatives and additives. Still very much better than eating meat or fish or aliens, pets and or other humans. 
After the Angry Stuffed Habaneros laughed at me and called me cowardice and other self-esteem crushing names, I wished I had some celery. 
By the way, the band Defeater, has an intensely awesome song Cowardice on their Travels album. Check it out if that’s your thing. It’s a loud to some people song. 
I’ve heard many of times milk is the best thing for you after your mouth is on fire. It will help to literally put out a fire if your mouth has flames on it, but milk is gross. I stopped drinking milk years ago. Also, I have a video of myself eating a raw Habanero and then eating a raw Bhut Jolokia, also known as a Ghost Pepper. This was in 2012 a few months after I moved back in with my parents after College. I almost thought that I needed a Hospital run. My mom actually took the video.
Suck it, Angry Stuffed Habaneros. 
Pepper John Cheese Stuffing ingredients:
-Cream Cheese at room temp
-PLAIN Greek yogurt
-Crushed Sunflower Seeds
-Garlic/Onion powder
-Sea Salt/Pepper
-Sugar
-Dry or Fresh Dill
-Deseeded Diced Cucumber 
-Super Diced Carrot
-Super Diced Sharp Cheddar
-Super Diced Habanero super deseeded
Pepper John Celery ingredients:
-Pepper John Cheese Stuffing
-Additional Sunflower seeds
-Organic Celery, rinsed and cut into thirds
Only two steps:
-Spread the Pepper John Cheese Stuffing onto the celery as if it were peanut butter.
-Slightly push sunflower seeds on Pepper John for looks, protein and texture.
While we’re on the topic of Habanero again, I had a Ballast Point Sculpin IPA this month that was outstanding. It wasn’t the regular Sculpin, but the Habanero Sculpin. It was very well balanced with the habanero and hops with some nice citrus notes. I might have a small tolerance to heat, but it was a delicious Hopanero IPA. I recommend it with a meal. 
Veggie Tempeh Baked Sandwich 
This sandwich was Dry. No oil or butter was used. The wonderful parchment paper offers a peaceful nonstick surface for all of your cheffing needs. I hope no one thought I meant dry like prohibition Dry. 
Homemade Bleu Cheese ingredients:
-Veganaise
-Gorgonzola 
-Soy Sauce
-Sriracha
-Sour Cream
-Butter
-Milk
-Apple Cider Vinegar 
-Sea Salt/Pepper
-Fresh Dill
>Mix 
Vegan Thousand Island:
-Veganaise
-Sriracha
-Celery Seed
-Garlic, caramelized 
-Sea Salt/Pepper/Sugar
-Paprika/Garlic/Onion Powder
-Balsamic Vinegar
-Diced Hot Peppers (I used Habanero)
-Deseeded Cucumber, diced
>Mix while listening to good tunes
I used leftover marinaded Tempeh from Vegan Reuben’s that I made last week.
Marinaded Tempeh ingredients:
-Tempeh, sliced
-Water or Veggie Broth
-Garlic, halved
-Onion, sloppy choppy
-Soy Sauce
-Sriracha
-Sea Salt/Pepper
-Thyme/Savory
Step One, Step One, Two, Three:
-Add Water or Broth and heat
-Add everything else and create boilage
-Cover and extinguish fire. Let cool completely and save your Tempeh. Depending on how thin you sliced it, it might be flimsy.
Save the remaining liquid if you’d like as it has a decent start to being Homemade Veggie Broth. Discard veggies or eat them. Use your imagination.
Ingredients for sandwich:
-Cucumber, deseeded and sliced
-Radish, rinsed and sliced
-Cheddar, not rinsed and sliced from block
-Mozzarella, sliced from block
-Homemade Bleu Cheese 
-Roasted Onion slices, raw if preferred 
-Avocado, Californian and extra large, sliced
-Thousand Island, made at home
-North American Cheese, I split one slice into equal quantities for three sandwiches
-Tempeh, pre marinaded 
-Rye Bread
Steps: 
-Take two slices of good Rye. I always go the seeded route. On one side spread the Vegan Thousand Island and on the other slice, spread the Homemade Bleu Cheese. And broil for a couple of minutes infusing the inside of your sandwich.
-Get your veggies and Cheese all ready to assemble your sandwich
-I started with Thousand Island side and put down a layer of Cheese including the small amount of American
-I generously put the Tempeh on top of the cheese layer
-More Cheese (I don’t put a lot of cheese just layers of Cheese spottiness)
-Cucumber and Radish
-More Cheese
-Onion and Avocado
-Remaining Cheese and Finish with Bleu Cheese slice, Bleu Cheese side down/inside
-Put on parchment paper
-Bake each side of sandwich at 350* F for 12-15 minutes (implement visual check intervals)
-Cut diagonally and plate
-Grab a good Beer, take a pic and enjoy!
I did not ride yesterday as something came up. Today is the last day for me to reach my February goal of 250 km’s. All being outside in a cold winter month. Strava does a MTS challenge, Monthly Training Series, that I always participate in. I need 30 plus km’s today. The route is depending on the wind, but it’s super sunny! Thanks for reading. Tomorrow, it is March! #RideOn



Vegan Dawgs

Posted on by jeffreylatty

VeggHead BeerCyclist 2.27

Vegan Dawgs
I’m excited to receive a t-shirt that I ordered earlier this month, today! It is the very first FatBike shirt that I’ve come across. Thanks, Teespring. Hopefully it’s delivered before the mail as the mail always comes around 3:00 pm. The USPS always has me guessing. We will see. 



I had a really good Sour beer last night. It wasn’t just any Sour, it had great complexity and it is the closest local brewery to me being 50 some miles south in Bloomington, IL. It is the third Sour I’ve had from Destihl brewery that was at least very good. It was pricy and I’m poor so I probably won’t enjoy another, but it was well worth it. 



I’ve always loved hot dogs. I ate them as a kid. I always ate them at Wrigley Field either before or during many upon many of Old Style’s. Before magically transforming into vegetarianism to save the world, I found the best Dawg that I have ever had.  And it just took some time, but I dug up the only picture that I have of this amazing delight, Chicago-Style Char Dawg from Gold Coast Dogs inside the Chicago Union Station. 



Ever since experiencing this greatness of a Dawg, I’ve been trying to recreate it and make it better. Since I’ve taken the vow to save the planet by establishing an Ovo-Lacto Vegetarian lifestyle, it has been a bit more challenging. I’ve created quite a few different dawgs from the basic Dawg to elaborate and creative as possible. I always use Smart Dogs by Lightlife. They have smaller Dawgs and jumbo Dawgs. I like the jumbo Dawgs better, just because they have a greater gravitational pull to keep all the ridiculous toppings close by that I throw on them.
While I’m at it, I’d just like to share a discovery that I’ve made involving Dawgs and sandwiches. I like pickles and relish, but unpickled raw cucumber is where it’s at! I haven’t used relish or pickles in a couple of years. I haven’t even eaten them. And catsup or ketchup is baby food. Which most isn’t even safe for babies with all of the tomato flavoring with the sugar. Tomatoes are so much better and healthier. I could talk bad about catsup or ketchup for a very long time. If you don’t have tomatoes, donate the catsup or ketchup to a diabetic who can’t find their insulin and throw some Sriracha on there and grow some balls. Why is there two different spellings for the same product that is basically the same pronunciation. The whole idea of IT, buying, writing about IT, smack-talking about IT, even consumption, kills my brain cells and is ultimately mentally challenging. I’m done. 
I’m sharing 5 different Dawgs that I have pictures for so I can Strava #ProveIt. I seriously accidentally hashtagged ProbeIt. Haha. “LOL” belongs with IT. It’s dumb, overused, and so 2000. I have a basic Chicago Char Dawg, Experimental Mexi-Chicago Char Dawg, Italia-Chicago Char Dawg, Lentili Char Dawg and the 333 Halsted. I am and have been Vegan on Fridays for a few months now. #VeganVriday. I promise that I’m done hashtagging. It won’t be long before the actual hashtag finds its way into the dictionary and/or the bible. 



I’ve made numerous varieties of Lentili. It’s my usually Vegan awesome creation. Really I just use Lentils instead of beans. But the name, Lentili, rocks and makes me want to do a shot every time I say it or type Lentili. I drank a little Jameson last night. I’d have a pretty good buzz after this paragraph. I usually make Lentili without oil, but in this case I used leftover Back Burner Ragu Marinara that I used for some Chicago Stuffed Pies that was made with a bit of oil. 



Back Burner Ragu Marinara ingredients:
-Oil, not too splashy
-Garlic, diced
-White or Yellow Onion, diced
-Celery, diced
-Carrots, whole and then diced
-Sea Salt/Pepper/Sugar/Oregano
-I usually throw a little cayenne in
-Tomato Paste
-Canned chopped Tomatoes or be a chef and chop your own
-Water or Veggie Broth
-Time to simmer down now
Steps:
-Sauté Garlic in oil
-Sauté Onion 
-Sauté Celery and Carrots
-I usually add a few splashes of Balsamic Vinegar after the veggies are sautéed 
-Add Tomatoes and Paste and Water or Broth
-Season
-Bring to a very brief boil without scorch torture 
-Simmer while stirring for hours. 
-You want it to cook down. Things are better with time. Cheese, Wine, Beer… The consistency you want to start out with is a little runnier than chunky as it will thicken and swell upon timely simmering.



Vegan Lentili ingredients:
-Back Burner Ragu Marinara
-Oil
-Bell Pepper assortment, Deseeded and diced
-Hot Peppers, deseeded and diced
-Carrot and Celery, diced
-Garlic and Onion, diced
-Go Veggie! “Cheese”
-Balsamic Vinegar
-Sea Salt/Pepper/Garlic Powder 
-Lentils!
-Water or Veggie Broth
-I used mush that I saved from previously deseeding tomatoes and cucumbers. Why not. 
-Time
Steps:
-Oil
-Sauté Garlic
-Sauté Onion
-Sauté Celery and Carrot
-Sauté PEPPERS
-Add Balsamic Vinegar
-Add Back Burner Ragu Marinara
-Add Water or Broth if needed
-Season
-Simmer for 60-90 minutes
-Add Lentils
-Simmer 30 more minutes
-Add “Cheese” and turn off your simmer contraption 
-Probably hot, but ready to serve or save for your Lentili Char Dawg.



Vegan Chicago Char Dawg ingredients:
-Good Buns
-Smart Dog
-Cucumber
-Tomato 
-Organic Mustard is the shit.
-Onion 
-Pepper
-Hot Peppers or Sport Peppers
-Do not disgrace me with IT (Rhymes with Fetch Crup) 
Steps:
-Char your Dawgs by grilling, broiling or baking
-To somewhat imitate that Gold Coast Dog, I cut the end like they do. It’s not necessary and Smart Dogs are grillable. That is a recent change they’ve conquered. They can withstand more heat. They still bubble a bit, but don’t explode (that I’ve seen).
-Char your bun now or later. One it adds flavor. And two it gives ya a stronger platform, host, boat or Bun as most would say.
-While keeping your charring on your mind, get your veggies prepped. 
-Build your Dawg and top with Mustard and a few dashes of Pepper.
-Add a side and a good Beer and enjoy! 



Vegan Mexi-Chicago Char Dawg ingredients:
     I experimented by slicing the Smart Dogs before charring. It is not necessary.
-Smart Dog, charred 
-Go Veggie! “Cheese”
-Serrano Peppers, sliced (deseed if you want)
-Avocado, sliced (seared if you want. I did it in the pic, just to do it.)
-Onion, diced
-Tomato, diced, sliced or whole?
-Guacamole (store bought or homemade) 
-Cucumber, anyway you’d like
-Mustard, if it’s Organic, all over my face
Steps: 
-I charred the Dogs and then melted “Cheese” on them. 
-Prepare all of your veggies.
-Spread the Guacamole on the Bun and lightly char/toast
-If you build it, he will come eat it.
-Add a side and a beer and enjoy!



Vegan Lentili Char Dawg ingredients:
-Good Bun, charred
-Smart Dog, charred and “Cheese” charred
-Go Veggie! “Cheese”
-Vegan Lentili, heated
Steps:
-Get your charring inferno completed and don’t toast the Bun too much as you’re gonna double char that punk.
-I charred the Bun the first time with a little “Cheese” on it.
-Throw that meatless tube steak on the cheesy Bun.
-Add some more “Cheese” on top and find a way to balance it for the additional charring. I used a shallower bowl. 
-When charred, plate your work.
-Does it look good?
-Throw some Lentili on it add a Beer and a side and you’re good to go! Enjoy! 



Vegan Italian-Chicago Char Dawg ingredients:
-Good Bun, charred
-Smart Dog, charred and “Cheese” melted/charred
-Go Veggie! “Cheese”
-Garlic, sliced 
-Cucumber, I cut them into strips
-Tomato, sliced or diced
-Onion, diced
-Serrano Peppers, sliced 
-Organic Mustard is worth it.
-Parsley, if you’re gonna take a beautiful picture to share to your friends. It is also edible 🙂

Leaps:
-Char your Dog. I believe that I baked the Dog first before broiling. I achieved great color with these. 
-Melt/Char the “Cheese” lightly
-Put sliced Garlic on the “Cheese” EVER so carefully and then go nuts and char the Soy out of it. 
-Also, char your Bun
-In the meantime, listen to some Helmet. Yeah, from the 90’s! 
-Your favorite thing, veggie prep, should have already been done during the Edible Vegan Charcoal process.
-Throw it all together. Distance gets you much more points. Have a beer, take a pic and enjoy. Then go for a bike ride! 

333 Halsted:
This one is my baby. It took some time to name and complete with the awesome sense of success it gave me.
The address is 333 Halsted St.
Chicago, IL 60661. It is a National Hellenic Museum. It is in Greektown in Chicago in Illinois in the United States of America found in the Northern America on Earth’s Northern Hemisphere inside our Solar System in the enormous Milky Way Galaxy. Just a tiny dot in the vast universe. 
My thought process was to infuse Greek-Style and Chicago-Style into one Dawg. Greektown is an awesome area in Chicago, by the way. This is a Vegan Dawg, but I did leave the “Cheese” away. Add it if you’d like. I’ve been a fan of different types of tapenade for quite a few years now. Maybe not the correct name, but it should have an elaborate name for the awesome ingredients in it. It’s basically a Greek-Style relish. Tapenade is an assortment of capers, olives and oil originated in Provence. Which is France. I’ve never been. I am not an expert and I guess they like anchovies in theirs. 



Greek-Chicago-Style Tapenade ingredients:
-Chicago Hot Giardiniera, super diced
-Capers, super diced
-Garlic, super diced
-Roasted Red Pepper, skinned and super diced
-Hot Peppers, super diced (I used Serrano)
-Onion, super diced
-Cucumber and Tomato, deseeded and super diced
-Green and Kalamata Olives, diced superbly-Pits not allowed
-Red Wine, drink a glass as well
-Oil and Balsamic Vinegar
-Sea Salt/Pepper/Paprika/Poppy Seed
Steps, Wino:
-I hope that’s good wine. 
-Mix everything together just don’t drown everything with a waterfall of flavor. You just want this tasty concoction to swim and relax, having fun with their friends. 
-Let marinade at room temperature for a while.
333 Halsted ingredients:
-Greek-Chicago-Style Tapenade
-Smart Dog, charred
-Good Bun, charred
-Organic Mustard
Voyage:
-I actually forgot to char the Bun in the picture. Too much wine. It was still delicious. 
-Char the Dog and Bun if the wine lets you. 
-Throw it together 
-I recommend trying those potatoes
-Slice and bake for hourish at 400* F seasoning is always good
-Keep drinking your wine or crack open a 2013 Destihl Saint Dekkera Reserve Sour: Excommunie Trois. The best Sour that I’ve ever had. 



Man, writing these posts are time consuming and make me hungry and make me thirsty. On another good note, it’s super sunny outside and I’m gonna take my Trek HulkRip out for an in town road ride. Thanks for reading this, if you did. I bought all of you readers flowers at Aldi! 



Veggie Burger

Posted on by jeffreylatty

VeggHead BeerCyclist 2.26

I’ve been thinking of this meal for a few days now. And I’m super excited to create this and eat it all. I’m so hungry. Hunger is motivation. I’d love a beer.



I’m enjoying my second 2015 Extra Hoppy Old Guardian by Stone. I’ve already been known to love Barleywine beers, but this one is probably the best Barleywine beer that I have ever had. I’m a hop addict. They make me truly hoppy. 
One thing about Barleywine beers is that that pack a punch. They are always at least 9% ABV. Plan their enjoyment responsibly. Calorically speaking, they are probably horrible for you. Situations like this is where happiness is more important than health. For me, at least. Moderation is the key for anything. 



This meal has a few steps that I did in a special order to have everything ready and hot close to the same time. I prepared the homemade Thousand Island and Veggie Burgers on a previous day. Might as well start with those. 
Pea-Brain Patties:
-Slightly overdone Blackeyed Peas
-Slightly overdone Split Peas 
-Carrots grated dicely
-Diced White or Yellow Onion, carmelized
-Garlic, caramelized
-Oats
-Sunflower Seeds w/o shell
-Sautéed Peppers, sautéed 
-Habaneros, diced
-Dry Brown Rice, slightly over cooked and seasoned
-Baked Potatoes, cooled and diced
-Celery Seed
-Kale, chopped
–
Cumin/Fennel/Salt/Pepper/Garlic
-Egg
-Corn Starch, if needed
-CornFlakes Crumbs
>Mix, Form, Bake



Vegan Thousand Island:
-Veganaise
-Sriracha
-Celery Seed
-Garlic, caramelized 
-Sea Salt/Pepper/Sugar
-Paprika/Garlic/Onion Powder
-Balsamic Vinegar
-Diced Hot Peppers (I used Habanero)
-Deseeded Cucumber, diced
–
>Mix while listening to good tunes
NOTES:
-That is amazing Thousand Island.
-Those Patties were originally supposed to be vegan, but wouldn’t hold together how I like. 
-I love Veganaise. 
-I always use dry beans. Have a little dignity. Do it right and save money! 
I was disappointed with the way the side turned out. Definitely edible and the Burgers were NO JOKE. The side was a Cabbage stir-fry. I did not use oil. I did not even sauté anything. I baked and used Veggie a Broth as a lubricant. Lubricant? Whatever… If it weren’t for the Greek Yogurt I used, it would be Vegan. Veganaise would work great. Cabbage Dry Stir-Fry is the name I gave the side. 



Cabbage Dry Stir-Fry ingredients:
-Garlic and Ginger, diced
-White or Yellow Onion, diced
-Carrot, diced
-Sea Salt/Pepper/Sugar/Ceyanne/Dill
-Cucumber, deseeded and diced
-Soy Sauce/Sriracha 
-PLAIN Greek Yogurt
-Cabbage, finely chopped
-Veggie Broth
So, this burger… Is named Crazy Cheesy Split&Blackeyed Hawaiian Pea-Brain Veggie Burger. It deserves a unique and elaborate name.

The first time I picked up an Extra Hoppy Old Guardian, the liquor store guy, Dom, offered it to me as I had already picked up a regular 2015 Old Guardian. They were in the back as they just came in. Only 6.99 for a bomber. Outstanding! The other day I didn’t see them on any shelves. I figured they were sold out already. I picked up a few other beers and then got to the checkout line and Dom was there. I asked if they were sold out already. Dom said no and grabbed one from underneath the counter as if we were back in the prohibition at an illegal speakeasy. It’s a very good marketing scheme and I hope to pick another up the next time I’m there. Excellent Barleywine! 



Crazy Cheesy Split&Blackeyed Hawaiian Pea-Brain Veggie Burger ingredients:
-White or Yellow onion, sliced thick and at the middle of onion
-Slightly thick cored sliced Pineapple seasoned with Cayenne
-Artichoke, sliced into 1/6 pieces
-Thousand Island
-Hearty Buns
-Pea-Brain Patty
-Mozzarella Cheese, sliced from block
-Sharp Cheddar Cheese, sliced from block
-American Cheese
-Cali Avocado 
-Manpower/Technique 
-Drinkable Good Beer for hydration purposes
I used parchment paper, but ran out. I used a piece of aluminum foil. I also used a vast surplus of love and architecture building/design mentalities. This Sandwich is a tower. And liked to come apart a bit. Broiler and oven was a great help. 



Steps Schedule:
I first roasted the sliced onions and pineapple flipping carefully once for 25 minutes at 350* F. I then broiled them for a minute for color and burnt greatness. They escaped the heat and I set them aside. 
I saved the parchment paper after saving the onion and pineapple from the fire. I put the diced garlic and ginger directly up my nose because the smell was too amazing. I roasted those for 10-15 minutes. I hope you didn’t put anything up your nose. Control the urge! They smell even better once they start to roast. While in oven, I then diced carrot, cucumber and onion. I put them into a mixing bowl and seasoned with dry ingredients and added roasted garlic and ginger. 
I threw the mixture into the oven and got the other burger veggies sliced. I moved the burger prep out of the way. No one likes a cluttered cutting board especially when the Cabbage is on deck. AND Cabbage is CRAZY. With a clean cutting board, I was in no way bored. I cut that Cabbage so good. Mix with Sriracha, Soy Sauce and Veggie Broth and throw on top of already roasting for 20 minutes veggies. 
I used to think I liked longer chunks of cabbage, but finely chopped is the correct way for me. Don’t let me lie to you. 
Now is a good time to get a good grip on your buns and find that crack. If there isn’t a crack, you’ll have to credit card those buns with a bread knife. If there is a crack, put your fingers in there generously and bust those buns apart. We’ll need to lather in between the crack. The lather treatment consists of Thousand Island dressing that you should have already made! You’re gonna want to broil these buns and char a bit if you live on the edge.
Set those beautiful buns right in front of your eyes. Take a good look at those buns and prepare to clothe those buns with edible clothing. I had a concept of stacking ingredients. Oh, yeah, that’s right. I did it again. Throw the Pea-Brain Patty on the ultimate kitchen hardware, your Pizzazz. The patty only needs eight minutes. 
I wanted to smartly stack the layers of this amazing sandwich with Cheese dripping down for a visual stimulation to people. 
I went: Bun, Cheese, Pea-Brain, Cheese, Avocado, Onion, Cheese, Pineapple, Cheese, Artichoke, Top Gun…..BUN. 
Don’t forget about the Cabbage. Mix it with the Greek Yogurt or Veganaise. Plate it all up and sell it! Crazy Cheesy Split&Blackeyed Hawaiian Pea-Brain Veggie Burger all day! 
The sandwich stayed together amazingly in my hands until my teeth and tongue ripped that baby to shreds like a damn carnivore. And it was totally herbivore the whole time! Enjoy! If you wanna see how I rank BEERS, become a friend of mine on Untappd. 
NOTES: 
-For the last few years, I’ve included skins on my veggies as much as possible. I hope people love nutrients as much as I do. 
-My oven is awesome. The broiler is on the top of the inside of the oven. Convenience is amazing. 
-I’m gonna go for a good ride tomorrow. FatBike? 
-Barleywine makes me feel fine!
#RideOn #Cheers

Hello

Posted on by jeffreylatty

I am not a professional cyclist. I’m a vegetarian with vegan qualities. I ride hard and far when I need to and want to. I noticed that some of the food available within this eating lifestyle is absurdly high in preservatives and poor on quality. The healthier vegan/vegetarian food out there ready is even more expensive. Which is nice when I have the funds, but that is not always the case. Especially after you put the necessity of good beers in there. I have been out to find a better way to eat with quality by cooking my own food cheaper. And want to share what I’ve come up with and tried. QUALITY OVER QUANTITY 

Eventually I want to start writing about the thousands of recipes I’ve created/modified to answer my tastebuds and eating lifestyle and thousands of awesome beers I’ve enjoyed and some adventurous bike rides I’ve ventured and will trek. I am not a culinary arts degree holder. I am not an English major. I do like to consider myself a professional beer drinker, although I am not paid to enjoy beers. I do love to think I know how to write after a few beers and the tipsiness occurs. Hence, future writings that are awful.