Leeks were used in a concoction for the first time in my life. This will not be the last time that Leeks are messed with:)
Diced Russet Potatoes were tossed in light Oil and seasoned with Sea Salt & Pepper before being roasted. Halfway through, the Potatoes were separated into two bowls. In the bowl that was originally used to toss the Potatoes Leek half-moons were added and tossed before being roasted longer.
In the other bowl with the roasted diced Potatoes, cooked Northern Beans, cooked Wild Rice, slightly browned diced Onion, cooked diced Carrots, Roasted Corn, Mashed Cauliflower, Horseradish and Tofurky™ ‘Chorizo’ and SeaSalt/Pepper/GarlicPowder were mixed and slightly mashed together.
A simple Diaya Sauce was prepared in a saucepan with non-dairy Cream, Daiya and Sea Salt & Pepper.
The roasted Leeks & Potatoes were lightly pan-fried with Crushed Red Pepper, Garlic, Sea Salt & Pepper before adding Lemon Juice and White Wine Vinegar. After cooling, sliced Spinach was mixed in.
The Burger ‘meat’ was brought to proper consistency with Instant Mashed Potatoes. Patties were formed and baked.
After baking, a patty was put into a hot cast iron skillet and topped with the Leeking Potatoes and Daiya Sauce before being slightly broiled. The Wild Bean Burger was added to a toasted Bagel and enjoyed viciously.
Nothing beats an economical Mexican-style fiesta! Dense Quesadillas were prepared while quick and easy Nachos were dreamt up. The Quesadillas are as follows:
- Tortilla (8) @ $1.99 = $0.25 per serving
- Daiya (11) @ $4.79 = $0.44 per serving
- Alfalfa Sprouts (8) @ $2.29 = $0.29 per serving
- (pre-made) Pico de Gallo (6) @ $3.89 = $0.65
On a flat (copper) skillet, two Tortillas were warmed. After flipping both, Daiya slices were added to one of the two Tortillas. The slightly charred sides of both Tortillas smothers the Daiya in a natural Quesadilla fashion. After slightly charring on side, the Quesadilla is flipped and topped halfly with more Daiya, Alfalfa Sprouts and Pico de Gallo. And flipping one more time evenly chars the Daiya Quesadilla Taco, simultaneously melting the Daiya greatness.
- Daiya (Included above)
- Pico de Gallo (Included above)
- Tortilla Chips (13) @ $2.69 = $0.21 per serving
- Beans (3) @ $0.74 = $0.25 per serving
- Non-Dairy Cream (32) @ $2.09 = $0.07 per serving
- Meatless Crumbles (4.5) @ $3.99 = $0.89 per serving
The Non-Dairy Cream was added to a saucepan and heated generously. Crumbles, Daiya and Beans were added and brought to an expanding boil. Heat was reduced and the Sauce was stirred. Depending on portions, A little more Cream or Daiya should be added for proper consistency.
Summing up to $3.05 per serving, the heartiness and lack of animal cruelty mixed with amazing flavor and texture, is extremely Low Budget Ⓥeganism.
Daiya™ Mac N Cheese was experienced. And, of course, it couldn’t be just Mac N Cheese. The Diaya™ product was infused with Mexican-style ingredients. Away from the Mac N Cheese, Mexballs were created.
The Mexballs were a combination of Almond Milk, Lightlife™ ‘sausage’ & ‘beef’, (cooked) Quinoa, Scallions, Corn, Cilantro, (Italian-style) Breadcrumbs, Garlic, Sea Salt, Pepper, Garlic Powder and Cayenne. A few more Breadcrumbs were added after mixing to obtain the correct consistency. After balls were molded, baking carefully took place.
Bean Sauce was mixed and warmed. The Sauce consisted of Almond Milk, (Vegetarian) Refried Beans, Ⓥ Chorizo, Pico de Gallo, Corn and Seasonings.
The Mac N Cheese was prepared just as the package suggested, however, after draining the Whole Wheat Pasta, Bean Sauce, Noodles, Wild Rice, Green Peppers, Jalapeños, Cilantro and Daiya™ Cheese Sauce were tossed together.
Guacamole was plated like a bed of garnishing greens before a Mexball and a sliced Burrito were added to the assortment.
A Bean Sauce was monumentally constructed infusing Chipotle Peppers with Refried Beans, Almond Milk, Tofurky™ Chorizo, Roasted Corn and Pico de Gallo with careful effort before evolving ever so slightly into a separate Bean Dip. Sliced Cheican (Gardein™ Scappolini), Black Beans, Onion, Avocado and Scallions were added for the Dip.
Pizza Dough was slapped with Bean Sauce on half before being topped generously with Daiya, Spinach, Onion, Tomato, Avocado, Olive and Cheican Strips. The unused dough was folded onto sealing these Taco ingredients ever so tight. Baked to a slight color the Calzoni was topped and baked with more Daiya on top. The Calzoni was sliced and served with the Bean Dip.