BBQ SEITAN

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

Arizona Bound

Happy Spring! Exciting news awaits as it is in the mid 60s here, today, in Northern Illinois.

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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.

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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.

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#NeverStopExploring

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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.

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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.

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CHEERS.

Wingless Street Corn

Let your Kernels roam free. Eat your wings without murder. Let your taste buds Evolve.

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‘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…..

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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.

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“Good people drink good Beer.” Great people drink great Beer, responsibly.

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CHEERS

ⓋUKKER

I consistently dare myself every so often to make a thrashing Vegan sandwich, upgrading my prior try.

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Grilled Peppers, roasted Peppers, fried Morning Star pulled ‘pork’, MUSTARD, Daiya, LightLife, Beans, Rice, Carrots and various seasonings, combined into mega over the TOP.

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I do not want to coach anyone in preparing food, I want to influence many to have fun and experiment. Push the limits of the brain. Think differently. Think fun.

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Sometimes, it’s a one person mosh-pit. Happy Wednesday!

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Cheers.

Pliny the Elder

Good Beer speaks many words, Great Beer inspires people. I made a Vegan Dawg almost as if I were elderly while enjoying a perfect Beer.

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The dawgs were boiled in extremely flavored broth with a good tablespoon of Tikka. The dawgs were majoritally grilled before returning to the boiling. These Lightlife wieners were not at all excited, but very limp until covering and melting Ⓥ ‘cheese’ onto.

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Relish consisted of Tomatoes, Onions, Cilantro, Black Beans, Jalapeño, Garlic, Horseradish and diced Pickles.

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Pliney the Elder from Russian River Brewing out west in northern California was enjoyed more than concentrating on these dawgs. The Double IPA was a perfect Beer, however, it is extremely hard to get. Great for the locals or close-byers, but not for us Illinoisans. The Beer would’ve achieved a perfect beer scoring on Untappd, but was brought down to an imperfect score due to its unattainability. Happy Thursday!

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Cheers.

TⓋatⓋiki Salad Wrap

Happy Sunday! Snow falls again, here, in Northern Illinois. A top secret mission was devised and completed in the form of a booze snow hike. I love snow, but I despise ice. And ice underneath fresh snow is ever slippery. Hulk legs do help, but out of the seven slips in 25 minutes, I fell to my knee once. This Illinois winter needs to be my last.

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In a mixing bowl, Iceberg Lettuce, chopped Spinach, Lemon Juice, Sea Salt, Pepper, Crushed Red Pepper, Garlic, Onion slices & chopped Tomatoes were mixed with plain Ⓥegan Yogurt.

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Tofurky ‘bologna’ slices lined these Aldi multigrain Flatbread with Flax before loading almost every space with the TⓋatⓋiki Salad. Rolled tightly including the Salad & Tofurky in every layer, aluminum foil was demised to hold this powerful punch together.

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CHEERS.