Broth, Garlic, Bell Peppers, Setian, Cheican, Corn and Onion were simmered heavy.
In a mixing bowl, a lettuce mixture, Vegenaise, Cilantro, Lemon Juice, Pepper, Chili Garlic Sriracha and ‘Parmesan Cheese’ were tossed with much love:)
After straining the greatness from the hot simmering Veggie Broth, The Greatness, Cayenne, Black Olives and DAIYA were covered and melted infusingly with Agave Tequila.
I prepared my own (baked) Potato chips and seasoned them with SeaSalt, GarlicP, OnionP, Pepper, Dill, Cayenne and ChipotleP.
Daiya could have easily been thrown onto this sandwich to ultimately mimic a meat and dairy (fan) club, but I chose not to partake today.
I toasted Pumpernickel bread and spread the innards with Vegenaise:) Peppered Tofurky is legit and legitimately rolled up working as a solid starter for such a Veganly amazing construction. Just enough Seitan ‘bacon’ was the next addition and then topped with Tomato, Onion and sliced Spinach.
Although, no animals were injured during the making and consumption of my Tofurky Seican Club, I kept the non-Vegan theme of something dying by stabbing the lively sandwich with extremely sharp daggers (CUBS colors) before murdering this plant-based greatness by cutting it completely in half.
I’ve blogged it before and I’ll blog it again. Improv cooking sometimes allows truly great ideas to flourish. And having fun with your food is unreal, interesting and extremely entertaining. Perhaps, not always a success, but worth it most of the time.
From time to time, I do not wanna go to the grocery store. And that alone (maybe a beer or two, also) is my spontaneous/improvisational motivation. Cook and create with what you have on hand. I have strong belief that in a prior life, I was a Mexican chef. Furthermore, I always non-subconsciously almost hoard Mexican cuisine ingredients. A past life is the only way that I can explain it.
I’ve had some good beers in the last weeks. I had enjoyed my first ever Hopslam on draft. I’ve had it in bottle before, which is great. The preservation and balance in keg is unbelievable. Hopslam is made out of Bell’s Brewing in Galesburg, MI. It is a DIPA (double india pale ale) made with honey. FIND IT. ENJOY IT.
- Vital Wheat Gluten
- Corn Meal
- Rosemary/Cayenne/FennelSeed, crushed together
- Tomato Sauce
- Veggie Broth
- Bay Leaves/Celery/Peppercorn/Fennel/Rosemary, for baking
- Vegan ‘Cheese’ cloth
- Mix wet ingredients together and dry ingredients separately before mixing together.
- Form into a loaf and put into wet ‘cheese’ cloth.
- Put Seitan loaf into Lasagna pan and put Herbs/Veggies with Broth filling halfway.
- Bake for two hours, flipping loaf in between.
- Remove from cloth immediately and put in foil or use.
- I broiled slightly after out of ‘cheese’ cloth.
- Tomato, deseeded and diced
- Cucumber, deseeded and diced
- Onion, diced
- Seitan, diced and slightly charred
- Radish, diced
- Garlic, minced
- Lime, juice
- Cilantro, chopped
- Rice, Basmati – browned and cooked
- Leftovers (mostly beans)
- Potato, chopped
- Celery, sliced
- Carrot, sliced
- Onion, diced
- Seitan, mmmm
- Corn, browned
- Cilantro, chopped
- Daiya, slices for garnish
Ⓥaco Salad ingredients:
- Tortilla, baked as taco bowl
- Lettuce, iceberg – sliced
- Spinach, sliced
- Jalapeno, roasted and deseeded/skinned
- Vegenaise, mmmmm
- Seitan, chopped
- Relish, mmmm
- Mushroom, sliced
Happy Friday! Spring is approaching!
I’ve been vigorously trying to construct the perfect ‘blt’ever since finding Sweet Earth ‘Bacon’ in early December for the first time. It is a great product and will continue to purchase it. However, I’ve come to the conclusion that any ⓋLT is not perfect unless I have made my own Vegan bacon or Seican. I have a recipe map already made up, just need to pull that trigger and kill some plants! I truly hate plants and hope that they all die.
A ⓋLT (Vegan BLT) is common sense and easy to make and configure. I did make Vegan Island Dressing.
Vegan Island Dressing ingredients:
- Vegenaise, mmmm (64) @ $9.98 = $0.16 per serving
- Cucumber, deseeded & diced (4.5) @ $0.70 = $0.16 per serving
- Radish, diced (7.5) @$1.19 = $0.16 per serving
- Celery seed = $0.05 per serving (probably less)
- Seasonings: GarlicP/OnionP/Paprika/Salt/Pepper/Sugar = $0.05 per serving
- Shallot, diced (4.5) @ $0.72 = $0.16 per serving
- Sriracha (96) @ $2.97 = $0.04 per serving
- Balsamic Vinegar (32) @ $2.97 = $0.10 per serving
Prep, Mix & Spread. For roughly 88 cents per serving and for the number of servings you can have, the punch in the mouth of flavor compared to cost is unreal. Making a Vegan BLT with Vegan Island and pairing with a nice (local) IPA hits the spot so hard.
The only things that I can recommend for awesome VLTs are:
- Use fresh Veggies
- Use good Bread
- Toast the Bread
- And prep your own Veggies
- Use your imagination 🙂
ⓋLT pictures and adaptations to follow…
I’ve also found it better to use the Vegan ‘bacon’ right out of the package. I hope everyone takes pride in the Quality of their pictures as much as I do. QUALITYoverQUANTITY. Have fun & be healthy! Happy SUNDAY!