Vietnam!

Well, it’s almost been a full school year since we moved to Saigon. We’ve done some incredible traveling, eaten some amazing food, and met some wonderful people. My job is the best job that I’ve ever had, and G’s school has far exceeded my expectations. Life is good.

It’s been a crazy few years. My camera broke, and life got wildly busy, so FGG fell to the wayside. I will be back, hopefully posting at least once a month to chronicle our life in SE Asia and, of course, add some more vegan recipes. Thank you for your continuous support. I am amazed by the volume of views I’ve received since falling off the face of the blogosphere!

A wild mess of some photos of Vietnam thus far…

Coconut Island – Mekong Delta

Boating down the Mekong Delta

A Ho Chi Minh Temple
G in his Ao Dai

Famous Temple
Phu Quoc, Vietnam
Phu Quoc
Phu Quoc

Saigon (Landmark 81 – tallest building in Vietnam) Calm before the storm
Saigon during Tet

Saigon
Greyson’s 1st trip to Vietnam. Xmas 2015. Nha Trang

The BEST Super Bowl LV Vegan Party Appetizers!

It is vegan super bowl party time again! The BEST Super Bowl LV Vegan Party Appetizers! Are easy, delicious, and will please both vegans and non-vegans alike. Good food is good food, friends. Go _________(insert your team here)_________!

Below is a list of my favorite vegan Super Bowl recipes. Just click on the name of the recipe to bring you directly to its link.

The BEST Super Bowl LV Vegan Party Appetizers!

Southwestern style appetizers –

Cheesy Vegan Sweet Potato Fries Nacho Style!

Easy Cheesy Vegan Quesadilla

Mexican Vegan Sushi Rolls

Buffalo Cauliflower Wings

Vegan Nacho Cheese Sauce

Guacamole

Black Bean Mango Salsa

Vegan Buffalo Chickpea Collard Green Wraps

Mediterranean & Mexican Inspired Vegan Hot Dogs!

Asian-inspired appetizers –

Tahini Mushroom Dumplings

Vegetable Gyoza Recipe – Vegan

Creamy Peanut Thai Noodles

Tadka Dal & Curried Yellow Lentils & Potatoes (Vegan)

Random classic appetizers –

Tofu Tuna (As a dip-replace greek

yogurt with vegan yogurt or mayo)!

Spicy Roasted Red Pepper Hummus

Fried Green Tomatoes with Special Sauce (vegan)!

Italian-inspired appetizers –

Eggplant Meatballs (Vegan)

Bruschetta (Use a vegan parm or nooch)!

Creamy Vegan Macaroni and Cheese!

Homemade Vegan Pepperoni Pizza

*Click HERE to bring you to my first Super Bowl recipe post ever!

For your Super Bowl vegan food prep. Enjoy! (The most American piece of classical pieces of music out there) …

Southwest Tempeh Veggie Bowl (Vegan)

Southwest Tempeh Veggie Bowl (Vegan) is healthy, easy, and delicious. Bursting with flavor and incredibly good for you. I was making variations of this bowl for weeks and finally gravitated towards this deliciousness. I don’t use tempeh very often because I love tofu so much. Tempeh is a great source of iron as well, fellow vegans! However, every time I do use it, I tell myself I need to eat it more. Then, it happens all over again. 😉 Click HERE for info about the amazing benefits of tempeh.

I took these Southwest Tempeh Veggie Bowl (Vegan) pics awhile ago. I am still on my California road trip and I am nearing the end. It has been the most incredible ride so far. I hope I can get my shit together to make a blog post about it! We are leaving Santa Clara today after staying with my sister and her fam, it will be hard to go. Late nights, chatting and hangin’, kids playing together all day, cooking, being well-fed by my sis, and laughing our asses off. Been incredible. This trip was meant to start 2021 off with a bang. To help leave the shit-show of 2020 behind. To be in nature daily. To give me time to figure things out – what to do before I can move to China regarding G’s schooling, my work in the US, staying in Portland, or moving onwards before the big move to Shenzhen, etc. I am so incredibly happy to say that I think I have figured shit out. More on that at a later date.

Southwest Tempeh Veggie Bowl (Vegan) is such a healthy way to feed yourself and your fam. It’s a great way to get some otherwise more challenging veggies into your kiddos belly sans complaints, at least it was for me – a shocking revelation. 😉 Enjoy the Southwest Tempeh Veggie Bowl (Vegan) and drop a message in the comments if you changed it up!

PS- Click HERE for my recipe “Cheesy Vegan Tempeh Breakfast Sandwich”

For your cooking pleasure, a new song that I heard in my brother-in-law’s car two days ago. I’m obsessed! Two super talented dudes. The perfect song to relax and cook to…

Southwest Tempeh Veggie Bowl (Vegan)

Serves 2

Ingredients –

1 package (8 oz) of tempeh (cut the block in half length wise and then cut the tempeh into about 1-2 inch rectangles)

1 medium bell pepper (I used yellow bell pepper) – diced

1 C broccoli florets

1 C brussel sprouts (chop them up almost as you would for a hash)

1/2 C (loosely packed) cilantro – chopped

1/3 C red onion – diced

3 garlic cloves – chopped

Salt & pepper to taste

Oil for pan (avocado or olive preferably)

Salsa – red and green – to taste

Hot sauces (or just one) – to taste

Directions –

Heat oil in pan over medium. Add onions and let cook for 2 minutes – stir occasionally

Add garlic – let cook for one minute more – stir occasionally

Add tempeh and salt – let cook (turning tempeh occasionally for 5 minutes)

Add brussel sprouts and bell pepper – let cook for 3-5 minutes – stir occasionally (you may need to add more oil)

Add broccoli, salt, pepper, and cilantro, stir and cook for 3-5 minutes more (broccoli should be cooked but still bright green)

Separate into 2 bowls and smother in salsas and hot sauce

Done!

Pair with –

White wine – albariño

Red wine – zinfandel

Beer – Rye beer or pilsner

“Just Egg” New Yorker Omelet

“Just Egg” New Yorker Omelet is VEGAN & loaded with delicious Italian NY style flavors. Easy, healthy, done in 10 minutes! If you follow my blog, you already know how obsessed with JUST EGG I am. I literally eat it (mostly in omelet form) every morning that I can. I was a lover of real eggs back in the day, but Just Egg is even better in my opinion! Vegan eggs for the win – hell yeah.

Currently, I am on a road trip through California. You can follow my journey on Insta (https://www.instagram.com/foodgalleygab/) or some of it on FB (https://www.facebook.com/foodgalleygab). I left about 17 days ago from Portland, OR. Sadly, I have only had my Just Egg twice at the beginning of my adventure. I brought my camping stove so I could stay in motels and keep the trip cheap-o. The stove has somewhat worked but I am loving how vegan-friendly California is. And, I’m obsessed with Ike’s sandwiches.

2020 sucked for almost everyone. It sucked pretty extra hard for me with a fucked up post-divorce scenario. I needed 2021 to start with a bang so I made a decision to do my California road trip adventure with my kiddo, Greyson. I was gone a week later. And, honestly… it has been AMAZING so far. Taking the time to sort out my plans, be happy (first time in two years I’ve made it this long without depression), and be outside as much as possible. Thus far, a massive success.

I stopped in southern OR for one night. Then San Fran, Santa Cruz, San Luis Obispo, Venice Beach, Palm Springs (and surroundings), and Calabasas (and surroundings). I’m eventually hitting up Monterey and will then stay with my sister and fam in Santa Clara. I’ll take a breather there and then head to Mendocino, and back into OR. From there I’ll stay in Ashland, then Sisters, and finally, back home to Portland. I haven’t decided if I am going to stay in Portland before I get to China. They will aren’t letting in dependents so I am still stuck, teaching from abroad. I can’t believe we were supposed to move last July. I am so ready to be back in China living the glorious expat life! Like, yesterday…

Anyway, back to vegan omelets. “Just Egg” New Yorker Omelet is the bomb! This is great for breakfast or for any meal of the day! I have loads of delicious Just Egg recipes. Click on the name of the recipe below to bring you directly to that link. Cheers to making this year better. 🙂

More Just Egg recipes: (click on title)

Vegan “Just Egg” Southwest Omelet

Just Egg Hash Brown Omelet

The BOMB Just Egg Vegan California Omelet!

Asparagus, White Bean & Parmesan Vegan “Just Egg” Omelet

Vegan “Just Egg” 5 Minute Breakfast Sandwich

For your cooking pleasure – (been listening to lots of Bob Dylan on my road trip):

“Just Egg” New Yorker Omelet

Makes 1 large omelet

Ingredients –

1/2 bottle of Just Egg

1/4 C shredded vegan mozzarella (I used Violife)

2 tsp vegan shredded parmesan (I used Follow Your Heart)

1 Tbl capers

1 1/2 Tbl chopped marinated artichoke hearts

2 Tbl sliced olives (I used black olives)

2 C loosely packed baby spinach

2 Tbl (heaping) cannellini beans

1/2 tsp fresh chopped thyme (less if using dried thyme)

1 tsp fresh chopped basil (less if using dried basil)

Salt & pepper to taste

Olive oil for pan

Directions –

Heat oil in small pan over medium low and then pour in Just Egg

Add salt, pepper, basil, and thyme (spread evenly on top of omelet)

Evenly spread beans, olives, capers, and cheese – let cook for about 2-3 minutes

Add the spinach and let cook for about 2 minutes more. The bottom of the omelet should be cooked and slowly cooking through to the top

Fold omelet over and cook for one minute on each side – the inside should be fully cooked

Serve with a delicious piece of fresh bakery bread! (I used a fresh roasted garlic clove loaf)

Pair with –

Cava sparkling wine OR a Blanc de blancs

Just Egg” New Yorker Omelet

The Ultimate Vegan Christmas Menu

The Ultimate Vegan Christmas Menu is a perfect list of recipes that are delicious and crowd-pleasing for any vegan Christmas. Recipes include a variety of vegan appetizers, soups, salads, main dishes, and cocktails. You can mix and match to make your own perfect vegan Christmas menu!

I LOVE Christmas time. I’m sure I’m not alone in that. 😉 A perfect Christmas, even in the shit-storm we can call 2020, should still include great food and drinks. I know many people will be having a lot of family/friend time over Zoom. We make the most of what we have, right? And, it’s celebratory in its own right since we can say a hearty, “goodbye!” and “FuCk YOu!” to 2020! Wooooo-hooooo!!!

I am supposed to be living in Shenzhen, China right now, teaching music at a dope international school, with my son receiving a free and amazing education there. I am now instead, teaching over Zoom, at night, awaiting the moment I can get my visa.

I miss my friends, I miss a full paycheck, I miss restaurants, activities with my kid like bowling, the zoo, the children’s museum, etc. I miss my kid’s Taekwondo and swimming lessons. This year I was going to start his piano lessons, too. I now also work at my kid’s private Chinese School since I can no longer afford the tuition without it.

This year has also brought intense emotional pain from my ex both pre & post-divorce, panic attacks ending in ER visits, and a litany of health issues stemming from mind-blowing levels of stress. I am more than happy to let go of this shitty fucking year! I KNOW I am not alone in this. 😉

Despite my diatribe of bullshit, I am still standing, and I still choose to celebrate the good in this world. Holidays (to me) are incredibly important to keep our happiness afloat, or at least remind us that we have happiness somewhere still within, if even for a day. Make this Christmas count! Let it be the precursor to the mouth of 2021. Enjoy the shit outta your Christmas company, even if only via Zoom, good food, good libations, the giving of gifts, and of course, good music. Cheers!

If you guys have any staple vegan Christmas recipes/food that you make, please post in the comment section to share some ideas. Enjoy The Ultimate Vegan Christmas Dinner Menu and have an amazing holiday!

An ultimate classic Christmas song from my all-time favorite Rudolph movie! (The movie is free on YouTube btw)…

Also, click HERE for a link to my article, Dear Santa Baby (A letter for adults)

*Click on the name of the recipe to bring you directly to the link!

The Ultimate Vegan Christmas Menu!

Appetizers –

Eggplant Meatballs (Vegan)

Premier Tomato Bruschetta with Olives & Capers

Artichoke Balsamic & Basil Hummus

Fried Green Tomatoes with Special Sauce (vegan)!

Soups –

The BEST Vegan Pasta e Fagioli

The BEST Vegan Creamy Tortellini Soup! *This could be a main dish, too – SO filling!

Vegan Creamy Tortellini Soup

Vegan Kale, Broccoli, & White Bean Soup

Lentil Soup with Sauteed Mushrooms (Vegan)

Salads –

Sauteed Veggie & Farro Spiralized Zucchini Salad

Vegan Autumn Salad

Main dishes –

Vegan Lentil Nut Loaf

Vegan Mushroom Lentil Wellington

Vegan Kale Pesto Lasagna with Veggie Tofu Ricotta

Creamy Rigatoni with Lentils & Fresh Oregano – Vegan!

Creamy Vegan Macaroni and Cheese!

Sun-dried Tomato and Basil Stuffed Portobello Mushroom

Cocktails –

Poinsettia Cocktail

Desserts Cocktails –

Spiked Vegan Peppermint Hot Chocolate!

Minty Cacao Espresso Cocktail (Vegan)

If this is all too overwhelming for you, Whole Foods is doing a pre-made vegan Christmas dinner and I am pretty sure you can pick and choose some of your menu items! Click HERE for the link.

Greyson & my “Happy Holidays” card 🙂

Happy Holidays, everyone!

The Top 10 Best Vegan Food Blogs To Follow 2020

(Famous vegan blogs & stars on the rise)

The Top 10 Best Vegan Food Blogs To Follow 2020 are my personal selections (outside of my very own food galley gab of course – lol). They’ve been chosen because I’ve tried many recipes that I’ve loved, they have great pictures, a clean good-looking blog face that is easy to navigate, and they have easy to read vegan recipes. If I used other criteria for this post, etc., I’d have a somewhat different list. These vegan blogs are also vegan only, as they do not, or no longer post vegetarian recipes. A lot of lists post popular “vegan” bloggers that actually post both veggie and vegan recipes. Not this list! You’re getting some seriously famous vegan food blogs with other vegan food blogs that are on the rise, or certainly should be!

It was truly tough coming up with my top 10 best vegan food bloggers in 2020. There are SO many amazing vegan blogs and bloggers out there right now that I could easily do a list of 50 plus; however, not that meet my criteria for this list. Also, I know when I do research for vegan bloggers like this, I HATE going through a list that large. I think it’s easiest to simply look through a list of ten and start there.

There are other vegan food bloggers that I would’ve loved to have added to this list but their blogs are pretty terrible! The blogs’ themes (think template) are awful, the pictures aren’t always great, and they are not easy to navigate. A lot of these vegan food bloggers I’m referring to gained their fame and popularity from Instagram. I guess they don’t need a dope blog, too? Who knows?! Anyway, I hope you check out my personal list of The Top 10 Best Vegan Food Blogs To Follow 2020! They’re awesome!

Photo by Miika Laaksonen on Unsplash

The Top 10 Best Vegan Food Blogs To Follow 2020

*CLICK ON THE NAME OF THE BLOG BELOW TO BRING YOU DIRECTLY TO THEIR PAGE

1 – Oh She Glows: This is my #1 choice (as is for many other posts about top vegan bloggers). Her recipes NEVER disappoint, her photos are the bomb, and she has such a huge selection of vegan recipes so you can always find something you are looking for. Most of her recipes are plant-based and she doesn’t like to use processed foods. Oh She Glows is also the author of 3 very successful (and amazing) vegan cookbooks.

2 –  Olives for Dinner: She so faaannncy! Her blog is beautiful! Her food is beautiful! Her photography is beautiful! And, her food? Sometimes fancy and always delicious. This is a must-see vegan food blog if you haven’t already checked it out.

3 – Post Punk Kitchen – Guys! This is THE Isa Chandra Moskowitz’s vegan food blog! Author of 9, yes 9, amazing vegan cookbooks. My vegan bible is “Veganomicon.” Her blog is as amazing as her cookbooks. Delicious pictures and delicious recipes.

4 – Vegan Yack Attack – This is a gorgeous blog! Super easy to navigate, tons of out-of-this-world recipes, and some serious bomb-ass photography! She has 4 cookbooks, too. A vegan blog not to be missed.

5- Bianca Zapatka – This girl is awesome! Not only is her blog super pretty with some amazing photography (I love her colors and editing style), but her recipes are absolutely delish! She has 3 cookbooks available. If you haven’t heard of her yet, check out her vegan blog ASAP!

6 – Make It Dairy Free – This awesome vegan blog couple are totally adorable with delicious vegan recipes! They have a great mix of foods, loads of desserts, and are vegan stars on the rise. Their blog is really easy to navigate which is a must for me. Check out them out!

7- Vancouver with Love – This woman’s blog both looks delicious and IS delicious! Great photos, great layout, incredible recipes, and is rising in vegan food blog fame. You will want to eat everything you see! So good!

8 – The Cheeky Chickpea – There are so many delicious and hearty recipes on this blog! The variety is endless and her sauces are amazing! If you haven’t wandered over to check out this vegan blog goodness, do it now!

9 – Green Evi – I LOVE her blog page! Amazing photography and totally incredible and creative vegan recipes that require few ingredients. She’s totally adorable, lives in Germany, and has loads of delicious vegan dope-ness ready for you to eat!

10 – Avocado Centric – This girl has some seriously incredible recipes, an easy to read blog, and, like Green Evi, simply totally adorable. A beautiful and delicious vegan blog that has to be added to your go-to list of vegan blogs.

*CHECK OUT SOME OF MY MOST POPULAR VEGAN RECIPES! (CLICK ON POST NAME BELOW TO GO DIRECTLY THERE)

(Click this title) – My 5 Most Popular Vegan Entrées!

*The featured image on this post is by Free To Use Sounds on Unsplash

The BOMB “Just Egg” Vegan California Omelet!

The BOMB “Just Egg” Vegan California Omelet! Is so creamy and delicious that I made it three days in a row. It’s quick, easy, healthy, and amazingly flavorful. In my opinion, this is a classic California-style omelet. And, from my time living in Huntington Beach, CA, and knowing how much Californians appreciate a good hot sauce, I implore you to top this babe off with some bomb-ass heat. I LOVE Aardvark hot sauce, and, it is HOT! I smothered The BOMB “Just Egg” Vegan California Omelet! In Aardvark – an insanely perfect combo.

Like I said in my last post, Just Egg Hash Brown Omelet, I am a total “Just Egg” fanatic these days, and plan on posting loads more “Just Egg” recipes this month (in addition to some bomb holiday recipes). If you haven’t tried it, you should – like yesterday. I used to love eggs; however, these top real eggs for me. They are the shit!

This past month, I’ve had time for me. Sooo crazy. I love being a single mom but shit has been incredibly bad with the ex for the past year and a half. I’d also been suffering from severe depression for the past two years. I’ve had many bouts with depression my entire life, often crippled with life-shattering anxiety. I had at least gotten rid of the anxiety over the past ten years… that is until about 4 months ago, when it came exploding back into my life like a fucking atomic bomb.

Thankfully, it has recently left me. Over the past month or so, I feel better than I have in years. The depression has lifted, the anxiety has left, and I feel great. I am no longer on any kind of meds and I find myself able to live life like “me” again. Cleaning, working, doing basically anything feels good and feels easy. When you’re super fucked up, everything you try to do, something as simple as washing a dish, feels almost impossible. People who suffer understand this, people who don’t? Well, I’ve found VERY few who understand. It is mind-blowing and frustrating when people don’t at all get it and they judge your lack of abilities. The anger is intense!

I say all of this because I feel that people should not be ashamed and embarrassed. I say all of this so that people who “don’t get it,” may muster up some sympathy and empathy for someone they know/love who is suffering. I say all of this because it is the holiday season, this past year has been a total piece of shit for everyone, and we need to take a moment, a season, to say, “fuck it,” and be kind, thankful, and appreciative. Welcome to the “gab” portion of foodgalleygab. 😉

Anyway, back to the grub. The BOMB “Just Egg” Vegan California Omelet! Is just that, totally fucking “BOMB!” If you are a “Just Egg” lover like me, please leave me a comment and let me know your fave “Just Egg” recipes, or a recipe you’d like from me, FGG. Happy Holidays!

I heard this at my friend’s house the other day and it was a total flashback! I did a dance to this in college at our annual Dance Concert. Fuck, I miss dancing! Cook and listen to music, it’s free and amazing therapy…

The BOMB “Just Egg” Vegan California Omelet!

Serves 1-2

Ingredients –

1/2 bottle of “Just Egg”

1/2 small avocado – diced

2 Tbl black olives – sliced

1/4 C small white beans (navy beans)

1/3 C veggie sausage – cut into small pieces (I use Gimme Lean Sausage and roll them into little pieces)

1/3 C micro-greens

1/2 C baby spinach

1/3 C shredded vegan cheddar (I use Violife shreds – use something that melts well)

1 Tbl dried oregano

1 tsp dried cilantro

Optional – 1/2 tsp garlic powder

Salt & pepper to taste

Olive oil for pan

Directions –

In a small pan, heat olive oil over medium heat. Once warm, add veggie sausage (if you’re using Gimme Lean) and cook for a minute. If you’re using another veggie sausage that is already cooked or doesn’t need to be cooked, skip this step and pour in your “Just Egg.” If not, once Gimme Lean is cooked, pour in “Just Egg” – you may want to reduce your heat to medium-low if the egg is cooking too quickly

Add all of your herbs, garlic, cheese, olives, and beans – spread evenly over egg – let cook for about 1-2 minutes

Add spinach and micro-greens and let cook for 2-3 minutes more

Add avocado and salt & pepper – if bottom of egg is lightly browned, fold in half and then cook on each side for about 30 seconds

Done!

The BOMB Just Egg Vegan California Omelet
The BOMB Just Egg Vegan California Omelet
Look at that melted cheese!

Click on the recipe name below to bring you to more of my “Just Egg” recipes!

Just Egg Hash Brown Omelet

Vegan “Just Egg” Southwest Omelet

Asparagus, White Bean & Parmesan Vegan “Just Egg” Omelet

Vegan “Just Egg” 5 Minute Breakfast Sandwich

Just Egg Hash Brown Omelet

Just Egg Hash Brown Omelet is the perfect breakfast, snack, or hangover cure. 😉 Done in just over 5 minutes and requires very few ingredients. It’s good just because of its simplicity – you can taste all of the ingredients.

You literally just pop a hash brown into a small pan layered with “Just Egg,” over a slice of vegan cheese. I added olives because I had them and think they’re amazingly delicious in any omelet, some oregano, salt & pepper, and then topped it all with a combo of Cholula and Aardvark hot sauce. Voila… Just Egg Hash Brown Omelet pure deliciousness.

Since I’ve become your every day “Just Egg” whore, I can’t stop creating omelets. I have a Just Egg California Omelet recipe that I’m going to post soon, too. It might be my favorite one yet, and there have been many contenders! Coming soon will be a Just Egg frittata and a Just Egg quiche. My blog just may turn into an ode to Just Egg. Fuck it! Why not? 2020 has been nothing but anything and everything I NEVER thought it would be.

Let me know what you make with your Just Egg. In the meantime, enjoy the shit outta this Just Egg Hash Brown Omelet! 😉

For your Just Egg Hash Brown Omelet cooking pleasure and a relaxing morning (I finally just taught myself this version on the piano)…

Just Egg Hash Brown Omelet

Serves 1 – 2

Ingredients –

1/2 container of Just Egg

1 frozen hash brown

2 Tbl sliced black olives

1 slice vegan cheddar (provolone or smoky gouda would be delish as well – cheddar suits the hangover best – lol)

1/2 tsp dried oregano

Salt & pepper to taste

Olive oil for pan

Directions –

Either microwave your hash brown or cook it in your pan first and then remove it

In a small pan, add olive oil over medium heat. Once hot, pour in Just Egg and sprinkle evenly with oregano, and salt & pepper – let cook for one minute

Place your cheese slice in the center of the Just Egg in the pan (you may need to turn your pan down to medium-low if your Just Egg is cooking too fast). Place your hash brown in the center on top of the cheese, then sprinkle the olives evenly around the hashbrown and let cook for about 1-2 minutes (until bottom is lightly brown or cooked to your liking)

Flip the omelet carefully to keep it fully intact and let cook on the other side for 1-2 minutes more

Done!

Drink pairing –

Red beer (I like mine with a dash of Tabasco)

Mimosa

Pale ale

The BEST Vegan Creamy Tortellini Soup!

Vegan Creamy Tortellini Soup

The BEST Vegan Creamy Tortellini Soup! Has been my best creation all winter. Honestly, my sister and I scarfed this down and then laid comatose on the couch for about 30 minutes afterward. It was SOOOO good! We ate it too fast, therefore, we ate too much, then digested silently on the couch. When we stop drinking our wine because we are too full, you know we’ve hit our limit. LOL.

I had leftover Kite Hill Tortellini in my fridge which is how this idea came to be. Honestly, it had probably been about twenty years since I’d had tortellini soup. One of the most important parts of this deliciousness is using a GOOD marinara sauce. Don’t skimp out!

Hope everyone had a good Thanksgiving! We ate and drank too much and it was amazing. Loads of FT and Zoom calls with friends and family from my sister’s house. I ended up crashed in a teepee with my kiddo on my sister’s bedroom floor. LOL. Didn’t feel fabulous for my body when I woke up; however, didn’t give two-shits when I went to sleep. 😉

I can’t believe how fast Christmas is approaching. I say this every year like it is somehow shocking. LOL. Anyway, this The BEST Vegan Creamy Tortellini Soup! Would be an awesome addition to any Christmas dinner. Over the next few weeks, I’m going to post some more Just Egg recipes and a bunch of holiday recipes. Enjoy the first week back to the grind! I’m on a 3-hour work reprieve (I have an incredibly odd and disjointed schedule) and fucking exhausted.

Enjoy The BEST Vegan Creamy Tortellini Soup! And let me know if you have soups that you make for Christmas!

Click HERE for more great wintery soup recipes!

One of my holiday faves…

The BEST Vegan Creamy Tortellini Soup!

Serves: 4-6

Ingredients –

1 package (not frozen) of vegan cheese tortellini (I use Kite Hill -their package is 9 ounces)

1 1/2 C small white beans (navy beans)

4 C fresh baby spinach (can swap out for kale)

12 oz vegan sausage (I use Gimme Lean Plant-Based Ground Sausage – roll up in little balls)

3 cloves of garlic – minced

1 medium yellow onion – diced finely

1 Tbl ground oregano (can use fresh)

1 tsp ground basil (can use fresh)

1 tsp fresh thyme – finely chopped

2 tsp fresh rosemary – finely chopped

Salt & freshly ground black pepper – to taste

2 tablespoons all-purpose flour

5 C vegetable broth

1/3 C vegan milk (I use oat milk)

1 (8-oz) can GOOD tomato sauce (I use Mezzetta Marinara Sauce)

Directions –

Heat olive oil in pan over medium heat. Once warm, add sausage and cook until lightly browned – about 3-5 minutes

Add garlic, onion, and herbs, salt & pepper – cook for about 3 minutes

Whisk in the flour – about 1 minute

Slowly whisk in vegetable broth and tomato sauce

Add tortellini and beans- let boil. Once boiling, reduce heat and let simmer for about 10 minutes -stir occasionally (tortellini should be cooked and sauce should thicken)

Add spinach until wilted but still bright green – 1 minute

Add vegan milk and any salt & pepper you’d like – stir well – about 1 minute

Done!

Wine pairings –

Red – Amarone

White – Sauvignon blanc

Vegan Sausage Stuffing

Vegan Sausage Stuffing is honestly the BEST EVER! My exe used to make this for me every year. He’d dry out the bread for days and do it old school. Always perfect! I know I promised this recipe a day or two ago; however, it has been absolutely fucking crazy to say the least. And, for the first time in two years, I can say “crazy” in the best of ways. It feels amazing. If you follow the blog, you’ll have some semblance of the woes in which I am referring to. Alas, ’tis Thanksgiving and it is a time to be thankful, grateful, and full of deliciousness.

Imma gonna keep this short and sweet since this post is in the 11th hour. I’m chillin’ with the kiddo, cooking for tomorrow, and writing this post. I’ve just been given a 30-minute performance from Grey where he “conducted,” performed magic, danced, and sang. So sweet!

Happy Thanksgiving, everyone! Click the name of the recipe/post below for more amazing vegan Thanksgiving recipes. Gooble ’til you wobble, friends!

A Bob Marley T-day tune for you…

Vegan Sausage Stuffing

Serves: 8-10

Ingredients –

8 cups unseasoned stuffing cubes (or dry bread out for a few days prior!)

1/2 C vegan butter

1 1/2 C onion – diced

1 C celery – diced

1/2 C carrot – diced

4 garlic cloves – finely chopped

1 pound vegan sausage – (I am a FIRM believer that Lightlife’s Gimme Lean Sausage is the BEST for this recipe – roll into small balls)

2 3/4 C veggie broth

1 Tbl fresh rosemary – chopped

1 Tbl fresh sage – chopped

1/4 C fresh parsley – chopped

1/2 tsp freshly ground black pepper

Directions –

Preheat the oven to 350 F and use olive oil or vegan butter to grease a baking pan

Place the stuffing cubes in a large mixing bowl

In a large pan, melt the butter. Add the onions, carrots, and celery and cook over medium heat – stirring occasionally, for about 8-10 minutes

Add the garlic and cook for 2 more minutes

Add the vegetables to the bowl of stuffing cubes

In the same pan, cook the sausage over medium heat for 5 minutes

Add the sausage to the mixing bowl

Add the veggie broth, herbs, and pepper to the mixture and mix until the bread is soft

Transfer the stuffing to the baking pan and bake for about an hour to an hour and 10 minutes OR cook in pan on medium-low heat until everything is combined (about 5-10 minutes)

Done!

CLICK ON RECIPE TO BRING YOU TO LINK!

The BEST Vegan Thanksgiving Menu Ever!

Vegan Autumn Salad

Vegan Creamy Garlic Mashed Potatoes & Gravy

Vegan Lentil Nut Loaf

Vegan Creamy Cheesy Mashed Cauliflower & Gravy

Vegan Autumn Salad

Vegan Autumn Salad is my go-to salad for Thanksgiving or any good autumnal meal. Easy, delicious, and done in 5 minutes! I make a variation of this salad every Thanksgiving. This year, I decided to add hemp seeds and pumpkin seeds instead of candied pecans. It was amazing! I always make my homemade honey mustard balsamic dressing, too. The key is good balsamic! I’ll be making it again for this upcoming Thanksgiving.

Typically, every Christmas, whoever’s home my family goes to orders matching pajamas for everyone in the family to wear on Christmas Day. This year, since we will not be together due to the virus (most of us live in different states), it will just be me, the kiddo, and my sister. We’ve decided to do the pj tradition early. Since I plan on eating and drinking too much, we were both sold on this idea. It’s the simple changes during COVID that sometimes makes things a tad bit happier. We’re going for onesies this year. Amen to that! Nothing to push on the growing tire around the waste when we chow down.

What are you guys doing this year for your vegan T-day celebration? Or, if you’re just here looking for recipes for a vegan attending your soirée, what are you guys doing, too? Anyone have any special ideas to make the day more exciting? Something to compensate for the lack of family/friends? Please, post and let me know!

Gobble, gobble, friends. Almost T-day! I am posting a vegan sausage stuffing recipe in two days so stay tuned! Enjoy the Vegan Autumn Salad!

As always, here is my annual favorite Thanksgiving video…

Vegan Autumn Salad

Serves approximately 5

Ingredients –

5 ounces spinach (you can replace with mesculin greens)

1 1/2 C sliced cumcumbers

3/4 C sliced carrots

1/4 C roughly sliced red onion

3/4 diced apple (I used Honey Crisp)

Optional – 1/4 C vegan Violife Feta Cheese

1/4 raw pumpkin seeds

2 Tbl hemp seeds

For the honey mustard balsamic dressing –

2 Tbl GOOD balsamic

2 tsp dijon mustard

2 tsp honey (3 if you like it sweeter)

1/4 C olive oil

Salt & pepper to taste

Mix well and done!

Directions –

Mix all of the salad ingredients together

Pour the dressing evenly over the salad and then toss well

Done!

*Feel free to add some walnuts to this salad, too

Wine pairing-

White – Vermentino, Grüner

Sparkling – Blanc de Blanc

Vegan Creamy Garlic Mashed Potatoes & Gravy

Vegan Creamy Garlic Mashed Potatoes & Gravy are crazy easy and delicious. Honestly, mashed potatoes win all the time. I like mine creamy and garlicky, too. I picked some fresh garlic chives from my patio garden for this recipe. So perfect!

I love Thanksgiving. I love the food, the company, the drinks, the music, and the “becoming one with my couch.” Being vegan doesn’t mean my Thanksgiving is any less carb and food heavy/delish than any other T-day. There are SOOO many meals you can make. Click HERE for a list of Vegan Thanksgiving Recipes.

OMG… COVID! Preventing family/friend soirées across the world. UGH! This year, it’ll just be me, my sis’, my nephew, and of course, G-dog. It’ll be amazing, no doubt. However, I am so pissed at the stupidity of people. This past year, human stupidity, in mass quantity, has become incredibly evident through both COVID and the election. I mean, what the fuck, people? Is putting on a mask too difficult? Is putting on a mask and following basic rules of socialization too freedom-restricting? Why can’t we all agree, despite our opposing beliefs, that this virus fucking sucks, and that if we all follow VERY easy and basic rules, we might have a chance of getting over this hellacious hump earlier than a down-tick next summer? Let’s all cross our fingers for this vaccine being readily available with access for everyone – like ASAP. Okay, that’s my diatribe for today. I felt the need to put it in this post since holidays are super-spreaders.

Anyway, Vegan Creamy Garlic Mashed Potatoes & Gravy are the bomb! I hope you enjoy! Live well, eat well, mask-up well, friends.

For your cooking delight… I LOVE this version…

Vegan Creamy Garlic Mashed Potatoes & Gravy

Ingredients –

For the mashed potatoes:

3 1/2 lbs of potatoes – I usually use russet; however, this time, I use red potatoes and loved it! Also, I keep the skin ON!

2 C vegan milk – I prefer oat milk for this recipe

1/4 C vegan butter

5-7 cloves of garlic – diced (depends on your level of garlic and size of cloves)

2-3 Tbs garlic chives – diced (save some for a garnish)

Salt & pepper to taste (salt for boiling potatoes, too)

For the gravy: (feel free to double this recipe – I usually do)

2 C vegetable stock

2 Tbl soy sauce or Bragg’s Liquid Aminos

2 tsp dijon mustard

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 C flour

Optional – 1-2 Tbl ground flax

Directions –

For the mashed potatoes:

Cut the potatoes into quarters. Place in a large pot, add salt and cover with water

Bring to boil over medium-high heat and then reduce heat once boiling. Cook until potatoes are tender – about 15 minutes

Drain and place back in pot

Heat the milk, butter, garlic, and garlic chives in a pan over medium heat until simmering – remove from heat

Mash and add the mixture from pan, plus salt and pepper

Garnish with a piece of butter and chives

Done!

For the gravy:

Place all ingredients in a pan and bring to a boil

Whisk often over medium-high heat for a few minutes until the gravy thickens to your liking

Done!

Wine pairing

White – Chardonnay

Red – Barbaresco, Chianti Classico, Côtes du Rhône.

Beer pairing –

Blonde ale

Vegan Lentil Nut Loaf

Vegan Lentil Nut Loaf is easy, healthy, and delicious! Perfect for dinner, Thanksgiving, or Christmas meals. I make some kind of loaf for every Thanksgiving I have at my home – which is every year. LOL. Sometimes I do a pure lentil loaf, sometimes I do a nut loaf, sometimes a straight-up vegan meatloaf, and occasionally a mushroom wellington (click HERE for that recipe). Needless to say, I just try to change up the deliciousness every year since I host a vegan Thanksgiving annually.

I already had one vegan Thanksgiving thus far! My friend and her daughter came over since we won’t be able to spend the actual day together. It was amazing! We drank too much wine, good beer, and listened to too much Christmas music (is there such a thing?). The kids topped it off with A Charlie Brown Thanksgiving. Round two of unnecessary eating came late night after some porch time with Jack Herer. LOL. That’s also when we thought it was a good idea to dive into the beers. Fuck it, right? We only live once and spending this time with friends is precious. Especially as we are preparing for our inevitable departure to our new home – Shenzhen, China. It couldn’t come soon enough!

This year, our T-day will be with my sister and her son. Simple but perfect. Again, getting that time in with our nearest and dearest! It is HARD with COVID. My Saturday night plans are now on Zoom. Ideal? No. However, still fun. It is really important to maintain connections and stay social during this pandemic. One of the few things that have truly helped.

I’ll have a few more vegan Thanksgiving recipes posted in the next ten days, and then my annual vegan Thanksgiving menu post with some T-day trivia for your holiday. Treat yourself to some early T-day grub because “fuck it,” it’s COVID and we might as well! On that note, cheers!

To get you in the holiday spirit…

Vegan Lentil Nut Loaf

Makes 8 slices

Ingredients –

2 C brown lentils (I use Trader Joe’s steamed lentils)

1 1/2 C walnuts – chopped finely

1 Tbl olive oil

3 Tbl vegetable broth

2 C yellow onion

1/2 Cup carrot – diced

1 C celery – diced

4 cloves garlic – minced

1 tsp thyme

1/2 tsp sage

3 tsp oregano

Salt & pepper to taste

1/2 C tomato paste

1 vegan egg equivalent – I use a flax “egg” – 1 Tbl ground flax with 3 Tbl water mixed well

1 1/4 C breadcrumbs

For the glaze:

1/3 cup ketchup (I use a good ketchup – Portland Ketchup)

2 Tbl balsamic vinegar

1 Tbl real maple syrup

Directions –

Heat olive oil in a pan on medium heat

Add the onion, celery, carrot, and salt – mix and cook for about 7 minutes

Add garlic and cook for another 2 minutes

Add the broth, lentils, oregano, thyme, sage, and salt & pepper and cook for 5 minutes more stirring ocassionally

In a large bowl, add the lentil mix, breadcrumbs, vegan egg, and tomato paste – mix very well (use a masher or your hands)

Flatten the contents of the bowl into a loaf pan

Evenly spread glaze on the top of the loaf

Cover with tinfoil and bake at 350 F for 50-60 minutes

Done!

Wine pairings –

Red – Barbaresco, tempranillo

White – Chardonnay

Beer pairings-

German hefeweizen, English brown ale

Vegan Quinoa Chorizo Loaded Breakfast Burrito

Vegan Quinoa Chorizo Loaded Breakfast Burrito is the bomb! So easy, so delicious, crazy healthy, and flavor-packed. Done in 10 minutes! If I could make this every weekend, I would.

I made my own instant pot pinto beans which really adds to the overall deliciousness of this vegan breakfast burrito. Honestly, any breakfast that is Mexican-inspired is almost always a huge hit with me. In the pictures below, you can see that I have it in a wrap (burrito-style) but also have it as a bowl (or a scramble). Both are equally as amazing – I pinky promise. This particular badass Vegan Quinoa Chorizo Loaded Breakfast Burrito recipe is a proud moment for me. When simplicity meets healthy and then makes out with deliciousness, I’m fucking sold. 😉

Here’s some information about quinoa for those of you who are not fully in the know about its awesomeness: Quinoa is an ancient grain. What that means is it really hasn’t been changed much over hundreds of years. It is also considered a “supergrain.” Quinoa is high in fiber, protein, iron, B6, and is gluten-free. It is also super high in antioxidants (helps aging and the fight against diseases). If you would like more information on how/why quinoa kicks some serious ass, click HERE.

On that note, eat well, stay healthy, and remember FGG’s mantra, “Like the mind, food is a terrible thing to waste.”

With the craziness of this week and 2020 in general, chasing happiness can be both almost impossible and exhausting. Personally, to say this has been the worst year (really 18 months) of my life has been an understatement. Cooking and trying to stay healthy are incredibly important during these times. I try hard to remember this. The one thing that has helped me the most through this year of pain is music. Cooking and listening to music together is an extreme form of therapy for me as well. 🙂 I hope it helps you through the pain and uncertainty, too. When you’re cooking your Vegan Quinoa Chorizo Loaded Breakfast Burrito, I encourage you to do so with this awesome Tiny Desk Concert…

Vegan Quinoa Chorizo Loaded Breakfast Burrito

Serves 2-4 (small wraps or big burritos)

Ingredients –

2-4 wraps (if you’re doing the burrito version – not a bowl) – I used whole wheat

1 C vegan chorizo (Trader Joe’s is the BEST!)

1 C cooked quinoa

1 1/2 C pinto beans (I cooked mine in my instant pot)

1/3 C sliced black olives

1/3 C diced ripe avocado

*Optional – 1/2 C vegan shredded cheddar

*Optional – 1/4 loosely chopped fresh cilantro

1 Tbl taco seasoning

1-2 tsp dried oregano

Salt & pepper to taste

Oil for pan

*Optional – hot sauce to dress the burrito when done

Directions –

Heat oil in pan on medium and then add pinto beans, quinoa, olives, taco seasoning, oregano, and salt & pepper – stir occasionally for about 3-5 minutes or until hot and blended

Mix all ingredients from pan and the rest of the ingredients in a large bowl – mix well

Separate mixture onto 2-4 different wraps and fold (or make these breakfast bowls, not wraps)

Smother in hot sauce if you so desire

Done!

Drink pairings:

Red beer (this is a light beer mixed with tomato juice – I often splash some Tabasco or hot sauce in there as well)

Classic or Spicy Bloody Mary (Annie’s makes a vegan worchestire sauce!)

Black Bean Mango Salsa

Black Bean Mango Salsa is my ultimate favorite healthy and refreshing appetizer. Easy, delicious, and done in 5 minutes! I make this for almost every party I host, and I host A LOT of parties. It is always a favorite, which pleases me because I am so tired of party appetizers being both fattening and unhealthy – not necessary! Click HERE for a link to vegan party platter recipes and ideas from my Alice in Wonderland themed birthday party a few years back!

Darkness Disclaimer!: On a personal note. What a crazy week. Trying to let anxieties go is incredibly hard, especially when people ignore things like “no-contact” orders. After a year of hell, I want to move on. I am SOOO ready to get to Shenzhen and start my new life with my little man. When the virus first hit I thought, yeah, it’ll be fine. No idea that it was going to be anything but fine, and that my July move date would be moved indefinitely. If everything goes well from this point forth, I’m hoping to be outta here in the next 4-8 weeks tops. I am hoping that China doesn’t close its borders because the US is gonna keep fucking up and our cases will soar. So frightening! Therefore, even if all of the past year (and some) of absolute horrendous hell is possibly dwindling, nothing will feel fully relaxed until I am in quarantine in my hotel in China! Send positive vibes, please!

I’ve been thinking that if what happened to me over the past 17 months had happened to me when I was younger, it would’ve motivated me to change careers to help advocate for people who were in a similar situation. The law has such fucked up loopholes and everyone with any authority is aware and sympathetic, but there is little help and no plans in motion for well-needed, must-have changes in our legal system. Currently, I’m on a path that makes me unwilling to shift gears; however, had I been in my twenties, this experience would’ve shaped what I did with my life in a professional sense and I would’ve said “goodbye” to teaching. To all of you amazing people out there who advocate for change and help women like me, THANK YOU! There are no words.

Okay, out of the darkness. Remember, this blog is called food-galley-GAB, and if you know me, “gab” is something that I excel at. LOL. I almost always have life stories, usually humorous, that I share. Anyway, this Black Bean Mango Salsa is the fucking bomb! It will not disappoint – promise. If you like the ingredients, you will like this salsa. Cheers to your next soirée! Margarita recipes coming soon. Perfect pairing. And yes, I am aware it is Autumn! However, I firmly believe margaritas have a place any time of year. 😉

This song reminds me of this appetizer, plus it is a longtime fave! For your cooking delight… “Put the lime in the coconut…”

Black Bean Mango Salsa

Servings: Party sized (Double for large party)

Ingredients –

1 can black beans – drained

2 fresh & ripe mangoes – diced

1 red pepper – diced

1/3 C red onion – diced

2 -3 cloves garlic – minced

1/4 C fresh lime juice (can save some slices of lime for garnish)

1/4 C fresh mint – chopped well (can save a couple of leaves for garnish)

1/4 C fresh cilantro – loosely chopped

1/4 tsp cumin

Salt to taste

*Optional – 1 ripe avocado – diced

*Optional – 1 small jalapeno – de-seeded and minced

*Optional – 2 green onions – diced

Directions –

Place all ingredients in a large bowl and mix well (mixing well is important for the flavor)!

Garnish if you’d like and serve with tortilla chips

Done!

Pair with –

Fresh margaritas

Vegan Creamy Cheesy Mashed Cauliflower & Gravy

Vegan Creamy Cheesy Mashed Cauliflower with vegan gravy is a Thanksgiving go-to for me over the past three years. Honestly, sometimes I serve both mashed cauliflower and mashed potato. Why not? These pics are from about two months ago. I was craving them! I ate them with the Buffalo Chickpea Wraps from the last post I made. Total awesomeness together!

Speaking of Thanksgiving, I am hoping G and I will be living in Shenzhen, China by then! We are getting SOOO close to our move! I can’t wait. Grey asks every day when we are moving. It makes me so happy to know that he is as excited as I am. Truly hoping that we can do our two-week quarantine in Shanghai. Yes – two weeks, in a hotel room, not being able to leave it AT ALL, with a 5 (maybe 6 at that point!) year old. Please pray for me. LOL. 😉 I’ll take any suggestions anyone may have regarding fun activities to assist in evading extreme boredom, and to help maintain some “mommy sanity” until we are released from the confines of our hotel box! Then, it would be my dream, that Alana is the first smiling face I see! Hence, why I want to quarantine in Shanghai. CAN’T WAIT TO FUCKING SEE YOU, ALANA AND FAM!

Okay, back to Vegan Creamy Cheesy Mashed Cauliflower with bomb gravy. It’s easy, delish, is great by itself, as a side dish, and of course, to ramp up your vegan thanksgiving recipes.

I was just telling my sister, the amazing Danella, who flew here to represent me via Pro Hac Vice (the most insane thing ever that we managed to make happen with literally zero time) – you’re my fucking hero, D – that I’ve had this song stuck in my head for a week. She begged me not to sing it so I didn’t do the same to her. Not sure if I’ve heard it recently or if it is simply because China is on my mind, but here you go! For your listening/cooking delight! … And, to my freedom from an absolute year of hell. Hopefully, I will never be harassed, threatened, and stalked to the point of absolute insanity ever again – or that my friends, family, my son’s school, etc., will not be harrassed and threatened from him any longer. FREEDOM!

Vegan Creamy Cheesy Mashed Cauliflower & Gravy

Mashed Cauliflower

Ingredients

1 large head of cauliflower

1 Tbs vegan butter (I use Miyokos or Earth Balance)

1/4 C vegan cream cheese (I use Tofutti)

*Optional- 1 Tbs vegan shredded parm OR 1 tsp vegan parm

1/4 cup vegan milk (I prefer soy for this recipe)

1/2 tsp salt

1/4 tsp pepper

2 cloves garlic, minced

*Optional- fresh parsley – chopped loosely

Directions –

Boil water with salt and cut cauliflower into medium-sized florets. Once water boils, add cauliflower and cook on a medium boil for about 10 minutes or until semi-soft

Drain cauliflower and rinse with cold water – let cool for a few minutes

Heat butter and garlic on medium-low for about one minute

In your food processor or Vitamix, add cauliflower and all other ingredients

Puree ingredients until smooth, place in bowl, and add optional parsley on top

Done!

Vegan Gravy

Ingredients –

2 Tbs vegan butter

1/3 C flour (1/2 C flour if you want it thicker)

1/2 tsp garlic powder

1/4 tsp dried rosemary

1/4 tsp dried thyme

1/2 tsp dried sage

1/4 tsp ground black pepper

2 Tbs tamari or soy sauce

4 C vegetable broth

2 Tbs dry white wine

Pepper – to taste

Directions

Melt butter in a saucepan over medium-high heat

Add flour, garlic powder, pepper, thyme, sage, and rosemary and cook for 1 minute

Slowly whisk in the broth, until smooth and bring to a boil

Add wine and tamari/soy sauce

Next, simmer and cook, whisking, until smooth and thick, about 1 minute

Remove from heat

Serve immediately

Done!

Beer Pairing –

Pilsner

Wine Pairing –

White- Oaky Chardonnay

Red – Oaky Cabernet

Vegan Buffalo Chickpea Collard Green Wraps

Vegan Buffalo Chickpea Salad Collard Green Wraps are crazy easy and super delish. Honestly, they take about 5-8 minutes to make too, so that plus layin’ off the carbs have made these a lunchtime fave recently. I’ve made these for Superbowl parties, as teatime wraps, and for other soirees. They’re crowd-pleasers for sure.

Some like it hot! If that’s the case, add more hot sauce. I like my shit hot too; however, the ever-so-lovely perks of badass GERD have given me a big “fuck you” in that department. Alas, I settle for somewhat hot and then try not to die. LOL. Honestly, it’s the WORST! Not enough Prilosec in the world to make it better. If you are a sufferer, I feel you! Blows.

Speaking of hot, yesterday, my friend Heather had me taste test 2 different hot sauces I’ve never had the pleasure of trying. I love all things truffle. This sauce is called “Truff” and is truffle hot sauce! Say whaaaa?!?! If you can handle the heat, the “hotter” sauce is amazing. Personally, I almost lost a lung. LOL. Heather (me) ten years ago woulda smothered that shit on her eggs. The black label Truff was my fave. Totally recommend if you are a truffle lover as well!

If you make my Vegan Buffalo Chickpea Salad Collard Green Wraps, let me know what hot sauce you used and if you changed anything up. Always open to different twists on recipes.

One of my favorite old movies, “Some Like it Hot.” For your cooking pleasure… a lil’ Marilyn Monroe.

Vegan Buffalo Chickpea Salad Collard Green Wraps

Yields: 2 collard green wraps

Ingredients-

2 collard green leaves – rinsed

1 can of chickpeas – drained

2 Tbl hummus

2 Tbl vegan mayo (you can go crazy and substitute with vegan ranch)

1/4 C celery – chopped

2 Tbl red onion – diced finely

Optional – 2 Tbl red bell pepper – diced

1 Tbl hot sauce (adjust to your taste)

1/4 tsp salt

1/4 tsp pepper

1/4 tsp garlic powder

1/4 tsp onion powder

Optional – 2-3 tsp taco seasoning ( I LOVE adding this)

Optional – 1 tsp dried cilantro

Directions

Place all ingredients in a bowl and mash with masher

Spread evenly onto both collard green leaves. Chop off the stems of both leaves and fold

Done!

Pair with-

Beer- A hoppy IPA

Vegan “Just Egg” 5 Minute Breakfast Sandwich

This is the easiest vegan breakfast sanbo eveerrrr. Loaded with vegan sausage, vegan cheese, avocado, fresh parsley, and salt & pepper on sourdough. I appreciate something cooked in the morning but don’t have a lot of time. This has become my go-to over the past few months.

I’ve said it in my other “Just Egg” posts. Whole Foods sells it for $4.99! This is the only time that WFs has significantly beat Safeway and every other store in such a price divide. It is upwards of $8.99 at other places. CRAZY!

“Just Egg” is the fucking bomb. The consistency and flavor is so amazing that it can easily hold its own in any omelet making competition, and would fool most with its look and taste. Check out my two “Just Egg” omelet recipes as well. Totally delish.

Vegan “Just Egg” 5-Min Breakfast Sandwich is an awesome way to start your hectic day. My work schedule is so weird because of this virus. Sometimes, I think it’s amazing. Other times, it totally can stress me out. Egg yourself up to get off on the right foot. Good breakfast, good day. 😉

For your morning cooking delight…

Vegan “Just Egg” 5-Min Breakfast Sandwich

Yields: 1

Ingredients-

2 pieces of bread (I used sourdough)

1/3 btl of “Just Egg” (you can use half the bottle for a bigass sandbo!)

1/4 ripe avocado – will smash on sandwich

1-2 vegan sausages (I use Lightlife and make 2 medium-sized sausages – however; in some of these pics, I’ve used Beyond Meat Veggie Sausage)

1 slice vegan cheese (I used provolone in this pic; however, usually I use cheddar)

Salt & pepper to taste

Vegan butter for pan

Optional- Fresh parsley to taste

Directions-

Place 2 pieces of bread in toaster

If using frozen sausages, place in microwave now. If using Lightlife, have patties ready for pan

Heat a small pan with butter on medium

Once hot, pour “Just Egg” in with salt & pepper. It will quickly start to bubble. After about 2 minutes of bubbling, fold the egg in half – if using parsley, add now – (throw on vegan patties and cook on the other half of pan if using Lightlife sausages)

After 1-2 minutes, flip egg and turn off heat

Smear avocado on both sides of toast and cut the cheese in half and place on each side on top of avocado. Place egg on toast and make your sandwich. Cut sanbo in half.

Done!

Da Bomb Vegan Chocolate Chip Cookies!

Dessert | September 16, 2020 | By

I’d like to preface this post by stating I am not a dessert person. Bakeries? BLAH! I know, weird. Hated them my whole life. I have room in my dessert heart for about 3 things: cheesecake, brownies, and of course, the “Da Bomb Vegan Chocolate Chip Cookies!” Or any chocolate chip cookies with some PB in there, too. If you offered me an everything bagel or a piece of cake, to me it’s a no-brainer. The bagel! LOL. So, I am sharing this recipe because I’m convinced it’s that good – meaning, I’d pass on the bagel. Say whaaa?!

To make me an even pickier cookie participant, I only like them when they’re soft or semi-soft. Okay, get your mind outta the gutter. We are talking about cookies, friends. If you don’t know me, you can clearly guess the kind of folk I surround myself with, as that response was me hearing their voices as soon as I wrote that. To my friends, this is why I love you. Ride or die, bitches. MWAH!

Badass, moist, scrumptious, easy, and a fave for making with the kid. Enjoy the “Da Bomb Vegan Chocolate Chip Cookies!” And on a last note, keep your kitchen clean, but not your mind. FGG’s words to live by. 😉

For your cooking pleasure… AND FOR ALL OF YOU KILLA TEACHERS OUT THERE RIGHT NOW!…

Da Bomb Vegan Chocolate Chip Cookies!

Makes approximately 12-24 cookies depending on you!

Ingredients-

3 Tbl unsweetened oat milk (or any dairy-free milk)

2 tsp vanilla extract

3/4 C sugar

1/2 C vegan butter

1 1/2 C flour (you can use whole wheat flour, just know they’ll taste different)

1/2 tsp baking soda

1/4 tsp salt

1 – 1 1/4 C vegan chocolate chips

Directions-

Preheat oven to 350 degrees

Brush your cookie sheet with oil or use parchment paper to cover

In a bowl, add flour, baking soda, and salt

In a separate bowl, add butter, sugar, and blend until consistency is creamy

Add oat milk and vanilla extract, and beat until creamy

Slowly add the flour and mix well

Stir in chocolate chips

Make 1 1/2 – 2 Tbl sized balls of cookie dough and place them about 2 inches apart on the baking sheet (I made them bigger so I yielded 12)

Place in the oven and bake for 10 to 12 minutes

Move to baking/wire racks to cool after about 2-3 minutes

How to Make Wheatgrass Shots

Making wheatgrass shots is literally the easiest process ever. Especially when you consider the cost of buying the wheatgrass and how much it produces. Far better than running to the health food store, etc. to buy a “million-dollar” shot of the good shit.

Spent your COVID days on the booze-train like literally every other American I know? Enjoyed your fair share of frozen cocktails and wines this summer? It’s time to DETOX the crap outta your body. You should start with about 1/2 a shot every morning as soon as you wake up. Of course, you can add it to a smoothie, or you can add an orange or any other fruit when blending, too. However, I recommend to fully detox your hot-bod, take wheatgrass shots straight up – no training wheels. 😉 Graduate to one full shot – put on those big-boy pants!

Wheatgrass is a superfood! Packed with vitamins A, C, E, K, and B complex. For all of you old smokers or asthmatics, it also aids in respiratory function. Wheatgrass juice can help detox by eliminating toxins, aid in cell production, lower blood sugar, and the chlorophyll helps to support healthy liver function. *It is also packed with proteins, enzymes, iron, calcium, magnesium, phytonutrients, and 17 amino acids.*

Honestly, suck up the fact that wheatgrass tastes like, you guessed it, grass! And know that you’re detoxing and loving your body in the biggest and “bestest” of ways. You’ll save loads of moola and have loads of wheatgrass shots ready at your disposal every morning. Don’t buy, make. I try to live by that as often as I can. Your wallet and your health will thank you.

*https://www.healthline.com/health/food-nutrition/wheatgrass-benefits#superfood (click that link for even more benefits of wheatgrass)

How to Make Wheatgrass Shots

Ingredients-

1 small (they are usually sold in a similar size – reference picture below) wheatgrass plant

1-2 C water

Will need-

A nut milk bag, cheesecloth, or very small sieve/strainer (like the one in my pictures below)

Vitamix or high-powered blender

Pitcher

Directions

Wash and then cut the wheatgrass as low as possible (look at picture below) – get all of the green grass

Place wheatgrass and 1 cup of water into the blender and blend on high (until everything is fully blended and smooth). Add another cup of water if you would like to thin it out more

Pour the contents of the blender over your nut milk bag, cheesecloth, or very small sieve/strainer, and into the pitcher to collect your wheatgrass juice

Done!

*Save the wheatgrass for up to a week in your fridge. You may freeze the wheatgrass as well

I wanted to attach a favorite song about the earth for this post. Wheatgrass just might taste like the earth, but it is the plants like this that grow on our beautiful planet that can make our bodies a force to be reckoned with. Enjoy some Joni!

My 5 Most Popular Vegan Entrées!

My 5 Most Popular Entrées are just that. From Asian to Italian entrées, these vegan meals offer you a variety of hearty, easy, and delicious recipes for any family meal, small soirée, or of course, for some dope solo vegan grub.

I’ve been outta commission this past month. I decided to go to New York for a long stay. My parents live here and I still have loads of friends all over the state. It has been so rejuvenating to spend time with everyone. It’s also been amazing to see Grey hang with my friends’ kiddos! So crazy! Half of the friend tribes I see here are friends from 20 plus years ago. I feel so lucky to have that.

G and I started our journey in New Orleans with my brother and fam. After a few days there, we drove to NY and camped along the way. This was the escape that I desperately needed! For some awesome pics of New Orleans and our journey to NY, check out my Instagram page (@foodgalleygab – Heather Rugile). My brother’s purple classic Nola home is f’in’ suh-weet!

Let me know what you think of My 5 Most Popular Vegan Entrées. If you change up the recipe, etc. I’d love to hear it. I believe the comment section might actually be working for one of the only times in FGG’s history in the blogosphere. LOL.

Click on the title of the recipe to bring you directly to its page.

For your cooking and listening delight… (love them)!

Tahini Mushroom Dumplings

Vegan Pumpkin Mac n’ Cheese

The Cheesiest Vegan Broccoli & Cheddar Baked Potato Ever!

Vegan Grilled Stuffed Burrito w/ Avocado Ranch!

Vegan Kale Pesto Lasagna with Veggie Tofu Ricotta

*Featured photo by Vegan Liftz on Unsplash

My Shop is Open!

My shop is open and running! I’ve had a few purchases thus far… exciting! I have created a bunch of logos. For each logo, you can purchase various different pieces of merchandise. I have my logo, food quotes, funny quotes, and shit I made up that I find to be humorous. LOL.

Please support FGG and look through my shop (it’s HUGE) for coffee mugs, aprons, lunch boxes, pins, trucker hats, crop tops, sweatshirts, bandanas, baby onesies, gym bags, and more!

You can put your mouse over the product and it will enlarge the logo. Go to the bottom of the piece of merch to remove the “Pinterest/Twitter/Facebook” logos that may be blocking you from viewing the logo in its entirety.

Below are some examples of the various logos I’ve created. Enjoy your virtual Food Galley Gab shopping experience! Click on “My Shop!” on the top of the page with my other page tabs to bring you to my shop!

PS- Was listening to this today. Used to be OBSESSED with this about two years ago!

Asparagus, White Bean & Parmesan Vegan “Just Egg” Omelet

Asparagus, White Bean & Parmesan Vegan “Just Egg” Omelet is another “Just Egg” vegan breakfast concoction. Honestly, I’m obsessed with “Just Egg.” It has yet to fail me. Everything I make with it is delicious – my favorite obviously being vegan omelets, or “omelettes” for you fancier folk. Asparagus, White Bean & Parmesan Vegan “Just Egg” Omelet is like a faux Italian vegan egg breakfast. Soooo good!

I made this the morning my boyfriend and I planned a MUCH NEEDED weekend get-away to Sisters, OR. I have had zero time without the kiddo for almost a year. If you’ve never been to Sisters, it’s incredibly beautiful! It’s twenty minutes from Bend, in the high-desert, is quaint, and loaded with great food and badass antique shops that I can never stop myself from buying shit that I don’t need. Mostly because I convince myself that I do, in fact, totally need this “shit.” For example, the $55 mid-century Samsonite chair I snagged today. And, pretty sure I’m going back for this AMAZING Formica kitchen table with newly reupholstered chairs in bright oil fabric. I’m obsessed! I can already see it as being the focal point of the kitchen in my house in Joshua Tree (JT). That’s right, the one I don’t own yet, but plan on owning in 2-3 years max. LOL.

When I move to Shenzhen, China, as soon as the borders reopen and the consulates are reissuing visas, I’m putting all of my new (less than 2 years old) furniture in storage to await the JT purchase. My furniture and general decor are perfect for the style of desert house I am planning on styling. Why reinvent the wheel and buy anew?

Anyway, the Asparagus, White Bean & Parmesan Vegan “Just Egg” Omelet was the perfect breakfast for relaxing and planning our trip to Sisters. If you do go, check out the Five Pines Lodge. I’ve stayed there 3 times and every time it is better than the last. It’s such a beautiful place and incredibly private.

PS- Heard this on the 70’s Folk station on Alexa en route to Sisters with the lova. I had forgotten about this tune- love it! Sooo… go get down with your badass Asparagus, White Bean & Parmesan Vegan “Just Egg” Omelet cooking tunes! … 😉

SHE’S SOOO CUTE!
Just Egg Omelet GIF - Find & Share on GIPHY
MY OMELET GIF!

Asparagus, White Bean & Parmesan Vegan “Just Egg” Omelet

Serves: 1-2

Total time: 15-20 minutes

Ingredients-

Half a bottle of “Just Egg” ($4.99 at Whole Foods! Loads cheaper than anywhere I’ve seen -ironically!)

2-3 asparagus stalks cut into 1/2 inch chunks

1/2 large lemon (fresh lemon only)

1/4 C small white beans (navy beans) – can sub out for cannellini beans

Optional- 2-3 Large fresh basil leaves – chopped

1/4 C red onion – diced (can replace with shallots)

1 large clove garlic – minced

1/4 C vegan parm shreds (more for garnish if you’d like)

1/4 C Vegetable broth

Pepper to taste (I used a 4 pepper blend & no salt because of the veggie broth)

Olive for pan

Directions-

Heat medium-sized pan on medium low – medium (pending on your stove) and add a bit of olive oil

Once oil is heated, add onions and stir occasionally for about 2 minutes. Add garlic and cook about 1 minute more – stirring occasionally

Add asparagus,, pepper and veggie broth – cook for about 10 minutes (or until tender- not too soft) stirring occasionally

Place contents of pan on a plate and set aside

Keep same pan, pour more olive oil, and pour Just Egg in pan

Add vegan parmesan cheese – sprinkle evenly, and let cook for 1-2 minutes

Add contents from plate and basil – spread evenly, and let cook for a few minutes or until bottom of Just Egg is solid (I like mine browned a bit)

Squeeze about 1/2 of the (1/2) lemon on top of egg and veggies

Fold omelet, make sure inside Just Egg is not runny, and remove from heat

Let cool for a few minutes. Squeeze the rest of the lemon evenly across the top of the omelet

Garnish with vegan parmesan and fresh basil (both optional)

Done!

Wine pairing-

White – Pouilly-Fumé or blanc de blanc

Sparkling – Cava

Beer Pairing-

Belgian-style witbier

Mediterranean & Mexican Inspired Vegan Hot Dogs!

Mediterranean & Mexican Inspired Vegan Hot Dogs! – are fully loaded and smothered in deliciousness. The most bomb veggie dogs on the block. I made these for the 4th of July this year. Totally incredible.

The Mediterranean vegan hot dog is loaded with hummus, sauteed mushrooms with fresh lemon, parsley, garlic chives, and a tahini drizzle. The Mexican vegan hot dog is loaded with olives, vegan cheddar, green onions, (usually avocado), fresh cilantro, hot sauce, and a roasted red pepper drizzle. Honestly, I can’t pick a favorite. They’re totally different dogs but equally as badass.

I missed the beach big time this past 4th of July. Usually, I go to Long Island (where I’m from) and we all mosey to the beach in glow stick apparel to see the fireworks. However, since I spent my 4th’s at my friend Maureen’s house as a child, they’ve never been as fun at my own home (LI) unless my mother hosts a big party. Maureen’s parents always had loads of family, staple food, and lawn games – bocce being the biggest. This year I hosted (I usually do) with the few people we’ve been isolating with. We had lawn darts, bocce ball, cornhole, etc. There were water balloon fights, super soakers, great food, strawberry/mint margaritas, mango margaritas, and a slightly failed outdoor movie. I fucking love the shit out of entertaining and hosting any party for any occasion and believe me, I’ll always find an occasion, no need for a “just because.”

Anyway, enjoy the shit outta the Mediterranean & Mexican Inspired Vegan Hot Dogs! Comment below and let me know how you did yours, or other crazy dog inventions you’ve rocked.

PS- We listened to Bob Marley for a large part of the 4th of July. Bob is my sunshine summer music (thanks to my old New Paltz roomies for that) Enjoy the tunes! …

PRE-DRIZZLE
POST-DRIZZLE

Mediterranean & Mexican Inspired Vegan Hot Dogs!

*There are no measurements for these hot dogs, as you will dress each one as you’d like and to taste

Ingredients-

Mexican Vegan Hot Dog:

Good hot dog buns

Hot dogs – grilled

Shredded vegan cheddar (I used Miyoko’s Farmhouse Cheddar)

Fresh cilantro – chopped loosely

Green onions – diced

Black Olives – sliced

Avocado – diced

Optional – hot sauce, roasted red pepper drizzle

Mediterranean Vegan Hot Dog:

Good hot dog buns

Hot dogs – grilled

Hummus – You can use a classic hummus (recipe here), a spicy roasted red pepper hummus (recipe here), or any other hummus

White or crimini mushrooms – sliced thin

Garlic – minced (for mushrooms)

fresh parsley (for mushrooms)

Garlic Chives

fresh lemon (for mushrooms)

Olive oil for pan

Salt & pepper for the mushrooms

Directions-

Mexican Vegan Hot dog:

Toast your buns with a bit of the cheese and hot sauce (optional) on the bottom

Add hot dog, cheese, green onions, olives, avocado, cilantro, and drizzle with (both optional) hot sauce and roasted red pepper sauce

Mediterranean Vegan Hot Dog:

Heat pan on medium with olive oil. Once hot, add garlic and mushrooms and sprinkle on salt & pepper. Stir. Add fresh parsley and squeeze just a bit of fresh lemon juice on the mushrooms and stir. Cook for about 3 minutes stirring occasionally (toast buns at the same time).

Toast your buns and then smother the bottom of the bun with your choice of hummus and then add hot dogs

Place the garlic chives on the side of the bun, top with mushrooms, and drizzle with tahini sauce

Beer pairings:

For Mexican Vegan Hot Dog – witbier or hefeweizen

For Mediterranean Vegan Hot Dog – pilsner, American pale ale, or warsteiner

The BEST Vegan Pasta e Fagioli

The BEST Vegan Pasta e Fagioli, aka “pasta and beans,” or as us ‘muricans say it, “pasta fazool” (okay, so maybe we’ve derived that from Southern Italy – I dunno) – I have ever made is for your viewing and slurping delight below. I actually didn’t set out to make Fagioli at all. I was rummaging through my fridge and cabinets to concoct something for lunch from whatever the hell I had leftover. I do this often; however, this time, it was pure gold! I had a box of ditalini pasta in my cabinet forever in hopes to park it in some kind of soup. That was the day, and it was DAMN DELICIOUS!

I’d like to think that my inner Sicilian (or so Ancestry.com has stated) allowed me to make this fabulous vegan Pasta e Fagioli juuuussst right for my soup slurping soul. Yeah, we’ll go with that. 😉 This is FGG’s version of the perfect vegan Fagioli.

Honestly, COVID cooking has been the tits! I’ve been chefin’ shit up daily, and sometimes, even remembering or thinking to photograph it! My next conquest is going to be adding a tutorial video with every post. Hoping to start that next week. And, regarding my post the other day, MY SHOP IS UP AND RUNNING!!! WOO-HOO!!! I’ve had some sales, too! Okay, so I have no doubt it’s my family and the bf but hey, it’s something. 😉 You can just click on “My Shop!” in the tab on the top of the page. Happy shopping!

If you make The BEST Vegan Pasta e Fagioli! – please leave me a comment and let me know your thoughts! Buon appetitio!

For this post about soup, I only thought of one song because there IS only ONE perfect soup song in this world. That’s right, if you were a lover of Woodie Guthrie but have never heard of Cisco Houston, welcome to a new realm of awesome! They worked together often. Houston died in ’61 but this song, and many others, carry on his classic American folk music tunes. Houston’s, “Soup Song!”

SOUP WITH GREY’S ALOE PLANT, “ARENDELLE.” LOL 😉

The BEST Vegan Pasta e Fagioli

Serves: 6-8

Time: 30 minutes

Ingredients-

1 1/2 C ditalini pasta

Optional – 1-2 C vegan Italian sausage (diced until it is basically minced or just very finely diced – I love Tofurky’s Italian Sausage the most)

4 cloves garlic – chopped

1 yellow onion – diced

2 stalks celery – diced

2-3 carrots – diced (I recommend peeling first!)

3/4 C sliced white or crimini mushrooms

1-2 C baby spinach or Italian (Lacinato) kale (depending on how much you deem necessary – personally I use 2. If using kale, de-stem and chop)

2 cans of Great Northern Beans OR Cannellini Beans – drained

Olive oil for pot

4 C vegetable broth

1 1/2 cans good diced tomatoes (with juice from can)

1 bay leaf

2 sprigs fresh rosemary – finely chopped

2 tsp dried oregano

2 tsp dried basil

Salt and pepper (I used a 4 pepper blend) to taste

Vegan Parmesan to taste (some vegan parms are mild, some are goat-y, some are pungent, etc. For this soup, I prefer pungent, so I used Go Veggie)

Directions-

In a large pot, cook pasta

Heat olive oil in an additional large pot on medium

Once hot, add onion and cook for 1-2 minutes – stirring occasionally – then add garlic and stir occasionally for another minute

Add mushrooms and a pinch of salt – stir occasionally for about 3 minutes or until they start to soften nicely

Add carrots and celery – stir occasionally for about 3-5 minutes (make sure veggies are tender)

Add vegetable broth, diced tomatoes, and herbs. Add more salt and add pepper – bring to a boil, reduce heat and simmer whilst covered for about 10 minutes. If using kale, add now and cook for 5 minutes more. If using spinach, cook for 13 minutes and add spinach for the last 2 minutes

Add the pasta and beans – stir occasionally for about 2 minutes, until everything is nicely combined

Serve and garnish each bowl with vegan parmesan (I used rosemary sprigs for a garnish, too)

Done!

Wine pairing-

Red – A light Chianti

White – Vernaccia or Pignoletto

Vanilla & Peanut Butter Kid’s Cake-Vegan

Vanilla & Peanut Butter Kid’s Cake-Vegan is insanely easy and delicious. Personally, I am not a dessert person, as I am sure you can tell by the serious lack of desserts I have on this blog. For Father’s Day, we made a cake for my boyfriend. We used this recipe and it was awesome! We made a coconut whipped frosting and used white flour. For this particular cake, we used whole wheat flour (quite a different taste FYI) and homemade peanut butter for the frosting. Honestly, they were amazing. The cake is fluffy and moist… aaaannnd, there is no egg replacer! Every ingredient is a pantry staple.

Greyson (my kiddo) wanted to make homemade peanut butter about 2 months ago. We’ve been making our own ever since. Literally all you have to do is blend peanuts in a high-powered blender – no added ingredients. I use my Vitamix and a 365 brand bag of roasted & salted peanuts. It looks dry when you first blend, but the oils quickly release and it becomes creamy and delicious in seconds. We used this for our frosting, as per Grey’s request. I was opposed at first; however, it was delish!

I was having my weekly Wednesday “Cobras” happy hour (just another reason why COVID has improved my life – trying to look at the bright side, people) on Zoom the other day and I was talking about my Vitamix and my Dyson. I’d decided that if I could choose 2 inanimate objects to be my best friends, it would be my Vitamix and my Dyson. I use them daily. My Dyson gets used at least 3 times/day. Yeah, I’m a clean freak but I ALSO have a 5 YO – enough said. I am a walking advertisement for these two products. 😉 Actually, I recently published an article in “The Haven” about COVID and how my inanimate objects are becoming my best friends. You can find it here:

https://medium.com/the-haven/dear-diary-im-officially-over-it-8ab5db75a765?source=friends_link&sk=c71ae00d2d22c69f499dc522627e4548

(my links aren’t embedding at the moment – just one of the many annoyances on the blog right now)

Anyway, if you have kiddos, Vanilla & Peanut Butter Kid’s Cake-Vegan, is so fun to make together, super easy and delish, and of course, it’s always awesome to instill a love and understanding for cooking at a young age!

PS- I decorated it to say “G ‘heart’ in'” – meaning “G-Lovin'” – and then some other easy designs.

For your cooking and musical pleasure…

Vanilla & Peanut Butter Kid’s Cake-Vegan

Ingredients-

1 3/4 C flour – white or wheat (just know they’ll taste very different – we used wheat)

1 C white Sugar

1/2 tsp Salt

1 tsp baking soda

3 tsp vanilla extract

1 C non-dairy milk (I used oat milk)

1/3 C vegetable oil (could sub for canola, too)

1 Tbl white vinegar

Frosting- Creamy peanut butter

Directions

Preheat oven to 350°F

Mix the flour, sugar, baking soda, and salt together

Add non-dairy milk, vanilla, oil, and vinegar – whisk together

Grease an 8″ round pan and pour the batter

Bake for 30 minutes

Remove from pan. Allow cake to cool for at least 15 minutes and then spread peanut evenly on top of cake. Feel free to decorate!

Vegan “Just Egg” Southwest Omelet

Vegan “Just Egg” Southwest Omelet is literally a GAZILLION times better than any “real egg” omelet I’ve ever had… and I used to love me some real eggs. If you have never tried Just Egg, vegan or not, you are totally missing out on a delicious and healthy foodgasm. She is the plant-based Goddess of the year – hands down. The texture, the way it cooks, and most importantly the taste, is absolutely fucking incredible. If you can’t tell, if she took human form, I’d marry her. 😉

For the 4th of July (was amazing btw), I made my beloved instant pot pinto beans (recipe to come for sure). Since I made a lb of them, I’ve been chowing down on this glory in various ways for dayssss – still not over it. I decided to throw them in my Just Egg Omelet this morning with all of the other leftover 4th grub (cilantro, avocado, vegan cheddar, etc). Remember, my food mantra, “waste not!” And of course, “Like the mind, food is a terrible thing to waste.” Anyway, to say the Vegan “Just Egg” Southwest Omelet was amazing would be an understatement.

My little dude, G, helped me out in the kitchen for a bit. Mostly, he played me music on the record player, and “taste tested” all the food I was actively trying to stop him from eating. He’s lucky he’s both cute, and the most amazing cleaner/helper I’ve ever seen in any 5 YO. Later, we made a cake (next post) that was pretty incredible. I don’t have a sweet tooth so I feel that it was a legit concoction.

Lastly, I created a store on Spreadshop for my blog! She’ll be up and running under the “My Shop!” tab in just a few days. Super excited! Loads of awesome merch with hilarious food quotes, Heather quotes, and other cool shit.

Back to the Vegan “Just Egg” Southwest Omelet… pretty sure I just changed your breakfast for life. You’re welcome. 😉

PS- “Just Egg” can be super-pricey depending on where you purchase it. What cracks me up (pun intended – lame, I know, LOL) the most about their price point is that Whole Foods is selling it for almost 50% less than anywhere else! I can state that this is the very first time I have ever witnessed WF being a better deal than virtually anywhere else.

Enjoy the Vegan “Just Egg” Southwest Omelet! For your listening pleasure, and because it’s totally appropriate, and we all need a little Beastie Boys up in our kitchens!!!…

via GIPHY

Vegan “Just Egg” Southwest Omelet

Serves: 1-2

Time: 10 minutes

Ingredients-

1/2 bottle of “Just Egg”

1/3 C fresh cilantro – loosely packed and loosely chopped

1/4 of an avocado – chopped

1/2 C pinto beans (I used my instant pot pinto beans – the BEST!)

1/3 C shredded vegan cheddar (I used Miyokos)

1/4 C sliced black olives

2 C fresh spinach

Olive oil for pan

Garlic powder to taste

Salt & Pepper to taste

Optional- Hot sauce (I used a combo of Cholula & Aardvark)

Directions-

Heat medium-sized pan with olive oil on medium-low to medium (Just Egg cooks quickly so adapt to your stove). Then pour Just Egg in pan

Add the garlic powder, salt & pepper – sprinkle evenly. Next, top with cheese – sprinkle evenly atop egg

Add the pinto beans, olives, and either all or most of the cilantro (I saved some for a garnish) – spread evenly atop egg

Let cook for about 5 minutes and then add your avocado

Fold egg in half to create your omelet. Optional – flip to cook on both sides; however, not necessary if it has cooked well

Remove from pan and garnish with the rest of your cilantro and smother in hot sauce. Done!

Drink pairing:

Vegan Bloody Mary (use Annie’s vegan Worcestershire sauce) OR a red beer

*If not having for breakfast…

Wine pairing:

Grenache, Gamay, or Beaujolais

Beer pairing:

Amber lager

*Click on the recipe name below to bring you to more of my “Just Egg” recipes!

Just Egg Hash Brown Omelet

Asparagus, White Bean & Parmesan Vegan “Just Egg” Omelet

The BOMB Just Egg Vegan California Omelet!

Vegan “Just Egg” 5 Minute Breakfast Sandwich

The Best Vegan 4th of July Menu!

The Best Vegan 4th of July Menu! Is my list of awesome appetizer, dinner, dessert, and drink ideas for the 4th. I love celebrating the shit out of any holiday. Mostly, I just love to entertain. My 4th of July decorations are buried somewhere in my storage. I am going to attempt to find them and fish them out for tomorrow. We are hanging with our friends we’ve been isolating with. I’m going to set up the picnic table outside, serve multiple cocktails, my classic infused party waters (strawberry and mint – and fresh lemon and ginger), play bocce ball, cornhole, blast my 4th of July playlist, and eat and drink throughout the day. We’re ending the holiday with our new and totally awesome gigantic outdoor blowup movie screen. The movie is still TBD! I feel this is a recipe for the perfect 4th of July. 😉

I shot the pictures of the hotdogs and the dessert yesterday. I’ll make them into individual posts at some point. I told my kiddo that I couldn’t find anything with a flag, etc. I turn around and he made me that adorable flag that you see in the berry dessert pictures. Grey is amazing. He made my bed, mopped the house, and made me breakfast yesterday. He’s becoming my little man! The menu below is for a large party. If you are going to have a smaller soiree, pick and choose to make your own menu!

Tomorrow is America’s birthday. Now, shit has been CRAZY this past year – virus, politics, #metoo, BLM, natural disasters, etc. I remember leaving the country embarrassed to have been American many moons ago. I’m disgusted by much of what goes on; however, I have seen the other side – communism, extreme poverty on levels I’ve never seen before – and I believe in the bones of this country. I know it could be worse – like, much, much worse. I am happy to celebrate America for its goodness. I’m happy to celebrate for change and hoping to be a part of that change. I want to teach my child to be part of that movement, that beauty. So cheers to America -“the beautiful” that is. Grill, drink, play outdoor games, appreciate the great, and vow to be part of the changes our country needs. Annnnnddd… watch Hamilton on Disney Plus tonight! Rock in the holiday with Lin-Manuel Miranda and the American Revolution!

For your holiday pleasure, I present to you, “Alexander Hamilton:”

CLICK ON THE NAME OF THE RECIPE TO BRING YOU DIRECTLY TO THE LINK! PICTURES TO EACH RECIPE BELOW, TOO. 🙂

Appetizers-

Red Potato Salad With Hickory Bacon (Vegan)

Buffalo Cauliflower

Mexican Vegan Sushi Rolls!

Fried Spiraled Zoodles – Oh, My! (replace egg with flax egg)

Easy Cheesy Vegan Tofu Quesadillas

Fried Green Tomatoes with Special Sauce (vegan)!

5 Bomb Hummus Recipes!

The BEST Vegan Nacho Cheese Sauce Ever!

Amazing Classic Guacamole

Main Dishes- (some of these recipes are from the beginning years of the blog when it was vegetarian, not vegan. I’ve replaced the ingredients below)

Lentil Sloppy Joes To Die For! (replace real cheese with something like Follow Your Heart Jack Cheese Shreds – I use this one)

The Most Bitchin’ Broccoli & Eggplant Veggie Burger Ever! (replace real eggs for flax eggs, yogurt for soy yogurt, and real parm for vegan parm – I love Follow Your Heart)

The Perfect Purple Potato Veggie Burger (replace egg for flax egg and vegan cheese)

Vegan Kale Pesto Spring Primavera!

Vegetarian Chicken Street Tacos (replace Quorn for any vegan chicken strips and replace queso fresca with vegan mozzarella such as Miyokos – my fave)

Sauteed Veggie & Farro Spiralized Zucchini Salad

VEGAN HOT DOGS (SEE PICTURE BELOW) –

1- Hummus, sauteed mushrooms (olive oil, lemon, garlic, parsley, salt and pepper), garlic chives (optional), tahini drizzle over hotdog

2- Diced black olives , diced scallions, shredded vegan cheddar (I used Miyokos), diced avocado, sprinkle of cilantro, spicy red pepper sauce drizzle OR hot sauce drizzle

Drinks-

Gin Fresh Fruit Fizz Cocktail

Fresh Blackberry Royale

Dessert- (See picture below for how to make)

Strawberries & Blueberries with Homemade Coconut Whipped Cream

Coconut Whipped Cream – In a bowl, use a handheld electric whisk and blend :

  • 1  can coconut milk (refrigerate beforehand for at least 12 hours for the best results – though, not necessary!)
  • 3 Tbl powdered sugar
  • 1 tsp vanilla extract
Red Potato Salad
Buffalo Cauliflower
Mexican Sushi Rolls
Fried Zoodles
Easy Cheesy Quesadilla
Fried Green Tomatoes
Hummus
THE BEST VEGAN NACHO CHEESE SAUCE EVER!
Guacamole
Lentil Sloppy Joes
The Most Bitchin’ Broccoli & Eggplant Burger Ever!
The Perfect Purple Potato Burger
Kale Primavera Pesto Pasta
VEGETARIAN CHICKEN STREET TACOS
Farro Salad
Vegan Hot dogs
Hot dog 1
Hot dog 2
Gin Fresh Fruit Fizz Cocktail
Blackberry Royale
Blueberry/Strawberry Dessert

Healthy Hummus Veggie Wrap (Vegan)

Healthy Hummus Veggie Wrap (Vegan) is super easy and fast. I used to eat these daily for lunch. Done in 5 minutes, little mess, easy to grab as a to-go fix, too. When I was getting my Master’s at PSU, I would either have this wrap or essentially the same wrap but on bread, hiding in my purse – all the time. I’m pretty sure this is how I came to befriend one of my many awesome and amazing cohort peeps with whom I’m still in touch with to this day. Love you, ladies!

So glad to have the blog back. I love writing and sharing recipes. I also find it to be incredibly therapeutic. Lord knows I need it these fucking days! Shit has officially hit the fan in ex-drama. It is incredibly sad and painful. I’ve been angrier than I’ve ever been, crazy confused and disappointed, and utterly perplexed by my exes choices in this world. At the end of the day, all of it is just insurmountable in sadness – mostly, for G. Dark as that may be, my day-to-day that doesn’t involve utter bullshit is pretty sweet since COVID! I get to hang with my kiddo and be outside all the time. We’ve more or less been isolating with my sister, nephew, good friend – and her daughter, and my boyfriend. It was the best thing that could’ve happened to me mentally after this epic past year.

Now, it’s summer, I’m not teaching at all, and the camping trips, etc have already begun. Fuck yeah! We had our first ever glamping trip at Lost Lake. Rained the whole time but was still totally awesome! I can’t wait for our upcoming trips. I hope you’re enjoying the summer thus far! Until next time…

Healthy Hummus Veggie Wrap (Vegan)

Serving Size: 2

Ingredients-

2 medium sized tortillas (I used an organic spinach and herb wrap)

3/4 C hummus (you can use basil, sun-dried tomato, roasted pepper, original etc – I make my own hummus I used click HERE for recipe)

1 small ripe avocado or a half of a large avocado – smashed (use fork)

8 slices of vegan cheese (I used Lisanatti Almond Mozzarella style)

1/4 C sliced black olives

1/4 C yellow and red peppers – roughly chopped

1/3 C cucumbers – roughly chopped

1 C arugula

*(Optional) Salt and pepper to taste

*(Optional) 3 Tbl chopped fresh basil

Directions-

Split hummus between both wraps and spread evenly

Split mashed avocado between both wraps and place on top of the hummus

Split the cheese and place on top of the avocado

Sprinkle the olives, peppers, and cucumbers evenly atop both wraps

Split the arugula and place on top of olives, peppers, and cucumbers

*If using the salt, pepper, and/or basil – add now

Roll each wrap tightly

Done!

White wine pairing – Pinot Grigio

Red wine pairing – Pinot Noir from the Willamette Valley

Homemade Vegan Pepperoni Pizza

Homemade Vegan Pepperoni Pizza is something I do to cook with the kiddo. Grey, my 5 YO, loves to cook with me. This is an incredibly easy and always delicious recipe that we try to make together monthly. I tell him what to do, drink wine, and listen to Louis Prima and Dean Martin. Done. Fun for everyone.

Now, the bllloooooggg. Two months of the most ridiculous dealings with multiple people at Bluehost, and in the end, this unsavvy technologically challenged lady fixed the last leg herself. A frustrating and proud moment. LOL. Since I’m a teacher, I’d been running a Google classroom for months. This gave me loads of time to finally take care of myself and start cooking/photographing again. I was so pissed that I couldn’t post! However, at the end of the day, my divorce was FINALIZED (woo-fucking-hoo!), the ex had temporarily stopped threatening me and others in my life (unfortunately, he’s back on that crazy train for the umpteenth time) and he moved to Peru (!!!!!). This is why I didn’t make my Wednesday post as promised on FB – too many ex fires to put out. Grey and I spend our days outside playing basketball, soccer, and tennis. We ride bikes daily and play games inside almost nightly. Times during COVID have been shiny and pretty for the most part. If the blog was the one downfall, well, that was more than acceptable after this past year of absolute hell and anguish.

CHIIINNNAAAA! “Are you still actually going to China? What about the borders? What about the COVID?!” The answer is “YES!” China is amazing about quarantining and actually understanding the severity of the virus, unlike the insanity and delusions that Americans have been left to deal with on our own. My school in Shenzhen is amazing. We will be doing Google classrooms until we can arrive if they can’t get us there on time. There is always some finagling to be done with visas and the government so we shall see what happens as everything unfolds. I am incredibly excited about G and my new lives there. He’ll get the most bomb education any kiddo could ever hope to receive, the experiences of a lifetime, the opportunity to travel all over the world again, make moolah and save said moolah, and the opportunity to once again love my job.

Okay, back to pizza. Homemade Vegan Pepperoni Pizza requires very few ingredients, little mess (usually), and will make your kiddo/s smile. Mangia! And, it’s great to be back in the blogosphere again.

FIRST THE SAUCE…
NEXT THE CHEESE! …
ADD THE PEPPERONI…
AND EVEN MORE PEPPERONI…
VOILA! PIZZA AL FRESCO!
FINITO!
SOME MUSIC FOR YOUR COOKING DELIGHT 😉

Homemade Vegan Pepperoni Pizza

Ingredients:

Pizza dough (I love Pirate Pizza Dough)

Flour to roll out the dough

Olive oil for pan

1 15-oz can of GOOD pizza sauce (I use Muir Glen Organic Pizza Sauce)

1 8-oz bag of vegan mozzarella or vegan pizza shreds (I used 3/4 a bag of Follow Your Heart Pizzeria Blend and 1/4 bag of Lisanatti The Original Mozzarella Style Almond Cheese, Shredded)

Vegan parmesan to taste (I used Follow Your Heart Grated Parmesan)

Small package of vegan pepperoni (I used Yves)

Optional: Fresh or dried herbs (basil, oregano, rosemary)

Optional: Cornmeal for bottom of pizza

Directions:

Preheat oven to 475 degrees

Spread a thin layer of flour on a pastry board (or hard and flat surface) and a thin layer of flour on a rolling pin. Roll out dough into a circle or a rectangle, or if you let your kid do it, whatever weird shape you deem large enough

Oil your baking pan. If using cornmeal, place on top of the olive oil now. Transfer the dough onto your pan or your pizza stone

Get a cooking brush and evenly brush on your pizza sauce

Spread a thin layer (to taste) of grated parmesan on top of the sauce. Next evenly spread your shredded cheese over the top of the pizza. Optional – add another layer of grated parmesan on top

Place your pepperoni slices on top of the cheese (we use a lot)

Place pizza on the bottom rack of your oven and bake for approximately 15 minutes or until desired – move to top rack for one final minute

Let the pizza cool for about 5 minutes

Optional – Top with fresh herbs or dried herbs

For a NY style slice, top each individual slice with grated parm, dried oregano, garlic powder, and red pepper flakes

Wine pairings: Sangiovese or Barbera

Beer pairings: IPA or American Brown Ale (I prefer the latter with pepperoni pizza)

6 Vegan Noodle Dishes (and my return to China)

6 Vegan Noodle Dishes (and my return to China) is a post about just that. First, food. These noodles range from garlicky to peanut-based recipes. All of them are easy, healthy, kid-friendly, and delicious. You won’t be rummaging the grocery store aisles looking for unknown and hard-to-find ingredients. They are my most popular noodle dishes, especially on Pinterest and Foodgawker. Click on the name of the noodle dish below and it will bring you directly to the recipe link. 🙂

China? The Corona Virus (poorly named as I associate it with either the beer or a crown, but hey, at least it’s memorable – haven’t actually heard anyone call it COVID 19 outside of news articles)? Why would you go back? What about your family, your friends? What about your kid? And these are just some of the many questions that I am asked daily. Well, I shall answer them now for all who care to hear.

One. THE VIRUS! Seriously? It’s everywhere and most people who are infected by it have mild symptoms and manage just fine. There are two cases in my county in Oregon and loads more up North in my neighboring state of Washington.

Two. I’m going back because when I lived in Beijing, China, three and a half years ago, I was living my best life ever in comparison to those I had experienced post-college (with the exception of one year when my friends and I all moved back to Northport, NY. That was pretty dope, too). What did both of those times have in common? I had money, I had time, I had loads of friends, and I had freedom. Sounds simple enough, until you have kids, buy a house, work in a public school (or two), can’t work out, have no money, have no time, and your friends are now scattered everywhere. Adulthood totally fucking blows. At least, in my humble opinion. In Beijing, before having a kid and after, my life was still free. Expatriates (expats) are tight-knit. We all live amongst one another, travel together, and do awesome China-city activities together over the weekends. I had almost zero outgoings, saved loads of money, traveled ALL of the time (filled up my passport in less than five years), etc. Expat life was pimpin’. However, Beijing? The air was crazy bad and now that I had a kiddo, I didn’t want to raise him in the insane pollution. I also thought that I truly wanted my childhood dream. A family, with a beautiful home, a child with strong roots in a beautiful place like Oregon, a nice car, and a cushy cloud that held up this facade of warmth that I deemed to be the perfect place. The place that I used to live in via imaginary play when I was young, but this time, for real. That’s when the record skips, screeches, and goes tits up, my friends! My life here has been stained by the wretched stench of exhaustion and tribulations. If you’re reading this and your life resembles that beautiful fairytale, well, fuck you! Haha… just kidding. 😉 I either call bullshit or envy the ever-loving shit out of you. That dream was unraveling as it was being built for me. When I left for China, I was single. Life was all about me. Then came the kid. I ran with the assumption that life with a child in the US would far surpass life with a child as an expat in China. WRONG! Life as an expat in China with a child was FAR superior to my life here with a child – in almost every single way possible. Maybe not for everyone, but most certainly, for me.

Three. I have no family here. My sister recently moved to Portland but our lives are so crazy we don’t see one another all too often. Plus, my family and I have never been close. My friends? Sure, I’ll miss them, but I’ll have new and no doubt familial relationships with a great crew of expats in China.

Four. My kid? Well, he wants to be there like, yesterday. He is fully bilingual and will receive the best education money can buy – for free. We will be at the same school/campus, and he will hopefully graduate from this amazing institution. The air? We are going south, baby! Beijing is in the north and is littered with polluted air. In Shenzhen, on the border of Hong Kong, the air is clean and warm. There are beaches, palm trees, HK, and more than a shitload of activities for adults and kids alike. The city is HUGE! If you can’t tell, I’m crazy excited about this change.

Five. My blog! I can’t wait to start posting my frequent trips to Cambodia, Thailand, Vietnam, Shanghai to see my China bestie, etc. I’ll post my favorite vegan restaurants, and my life in general, too. Of course, I’ll keep creating recipes. Being that time will be something that will once again become part of my life, I’ll actually have time to cook beautiful food and photograph, edit, and post my recipes.

Lastly, if you know me, visit me! If not, and you’re traveling to Shenzhen or China in general, message me for advice. Until then, onwards and upwards! Peace out. 😉

PS- Currently loving this song. Heard it in Sleepy Monk Coffee House in Cannon Beach and had to find out who it was! ZHU – an amazing Chinese/American musician.

ZHU

Spicy Garlic Asian Noodles (Vegan)

*THE FEATURED IMAGE OF THIS POST

Creamy Peanut Thai Noodles

Creamy Peanut Thai Noodles

Sesame Soba Soy Scallion Noodles

*I NEVER TOOK PICS OF THIS AS A BLOGGER. THIS SHITTY PIC IS BOTH THE SOBA SOY NOODLES AND THE PHO BELOW. DESPITE THE FILTERED AND ANTIQUATED HIPSTOMATIC APP PIC, THEY’RE BOTH FUCKING DELICIOUS.

Sesame Soba Soy Scallion Noodles/Best Veggie Inspired Pho ever!

Best Veggie Inspired Pho Ever!

Vegan Green Creamy Peanut Udon Noodles

MY NOODLE MACHINE! HE’S SO CUTE!

Veggie Miso Ramen Soup (Vegan)

Dear Santa, Letter (for adults)

Dear Santa,

I know, I know, this year has passed by SO quickly. I can still feel the pen on my paper from last year’s letter. I won’t pretend it has been easy, Santa. I’m not intentionally selfish when I complain about my first-world problems. Alas, they are problems, they are mine, and yes, they are relative to the world around me. The beauty of first-world living also dampens them, and no, I don’t mean a roof over my head and clean drinking water — blah, blah, blah. I mean Lexapro and Wellbutrin. God bless America, sir.

As I age, my wants and needs, my desires and passions, have shifted and swayed into a world, or a cacophony, of the runniest stacked steaming pile of shit that would put an elephant’s two-ton pile of poop to shame. The stench and the steam are so incredibly toxic to your dear old olfactory senses (you know, the ones you’ve trained so diligently for years to develop the perfect palette for sipping life’s ultimate necessity, wine) that they are now tainted with a runny, stinky, steaming, pile of shit.

Now that I’ve ever-so-appropriately set the stage for you to fully grasp, fully understand, that my world, dearest Santa, is not at all the peppermint bark, jingle jangle, elf singing, toy loving, reindeer flying, three-hundred-and-sixty-five-days-a-year Christmas caroling, and Angels We Have Heard on High, It’s the Most Wonderful Time of the Year, Christmas perfection, you can officially read this letter through the lens of a woman, who needs some serious Santa sugar.

In the past, I’ve asked for things like Brad Pitt, world peace, 500 acres, a small country to call my own, etc., but no, not this year, Mr. Claus. This year, I have adjusted my wishes to set a more realistic tone for my child to observe and be proud of as he ages.

Santa baby, if it’s okay to call you that, I’ve packed on some serious pounds over the past two years.

Side note: To that point, if you need a new Misses, I am ready for a ride on Santa’s sleigh, if ya know what I mean.

I could really use a Sven or Fabio, or someone strong sounding, to work me into some serious shape, to take off some of those serious lbs. Thanks.

I’d ask for world peace; however, I don’t think you’re in the business of annihilation in the form of mass murders. We all know we’ve got quite the list we’d have to hit to accomplish such an insurmountable task (D.T., K.J.U., etc.). However, keep it on the back burner, will ya? Thanks. Next, I’d like Botox twice a year for the rest of my life. I would also like a breast lift that will knock out those twenty-year-old hoes by both sight and physical contact and a cellulite remover that actually works. Get those elves up on that shit, please. I would also like permanent eyelash extensions that won’t somehow give me eye cancer by 2030. Of course, Imelda Marcos’ shoe collection — in size nine. Yes, my feet, they’ve grown with my body.

Santa, can we make America great again? Like, for real? None of these asinine falsehoods from MAGA. Can we run an internment camp where all of the extremists who don’t let people speak the truth, or poke fun at the horror in this world, or who accept that freedom of speech needs a safe space for their souls, yet they-won’t-let-people-they-don’t-care-to-hear-speak-their-truths-have a microphone, outwardly showing their hypocrisy like the dumbass college-aged students they are or are acting like?

Side note: That was my most favorite run-on sentence of the year, and I have many.

Can we corral all those fucks up together on an island called, I don’t know, say, Alcatraz or Molokai? If not, I am willing to give up the small country that I had previously requested as a place of internment for said fucks. Lastly, to this point, can we let people like me take their diatribes and give them a venue for listening ears? Thanks, man. Is it okay to call you “man?” I’m feelin’ like we’re developing this type of rapport with one another. I’m diggin’ our vibe.

Better credit. Like, the best. I need it — badly. How else will I purchase my perfect desert home in Joshua Tree? Are you still “in” with the IRS? Don’t worry; I’ll keep it on the down low. That means “secret.” Not sure how up-to-date you are with the lingo of these crazy kids in this crazy climate.

TRIBE. Can we please take that word back? It truly means something, and it has been decimated by the devils of social media that be. Now people all over FB (that’s Facebook, Santa) and Instagram are messaging anyone and everyone in a continuous manner to “join their tribe of ladies on the path to a better body, soul, brain, belly button, nose, elbow, and earlobe.” I mean, it’s almost as bad as my old boss who hated “the gays” and responded to a FB post where red was the color of a local pride parade by stating, “Oh great, they’ve taken the rainbow already, now they’re taking the color red, too?! They’ve gone too far.” Though I disagree with her sentiments, I do believe I would like to have the word “tribe” back in its rightful home. Thanks, jolly old man.

Dearest, dearest, darling, divine, dependable, distinguished, dutiful (and all other adjectives that begin with “d” that are delightful), Santa Claus. Can you, will you, please, please, pretty, pretty, please, bring me to the end of my dramatic, dysphoric, disturbing, diabolical, demented divorce? Can we end it all with a group of cheerleaders chanting, “Gimme a D! D! You got your D, you got your D. Gimme an I! I! You got your I, you got your I,” and so on? I’ll run down a football field shouting, “I’m freeeeeeee!!! With two bottles of the finest French champagne spouting out of the top, like Old Faithful on its finest day, all over me, flowing through my lips, and when I reach the finish line, the ghosts of Christmas past will fly away into the abyss, and I will never feel haunted again. And Santa, I’d like it to go down exactly like that, please.

On a lighter note, I’d be remiss if I didn’t ask you for the one thing the ladies of the world are craving, an internal vibrator. One that a mere Kegel would turn on at any moment. I’m talkin’ a real, hit the g-spot every time, orgasm of the year every time, kinda device that is so perfectly designed by your most couture elves, who know their way around a clitoris, that is placed in a pussy ever-so-perfectly, and doesn’t need to be replaced for at least five years. And Santa, I’m more than willing to be the test pilot on this one. I’ll happily take one for the team. Thanks.

I’d also really love a two-week stint in some sort of establishment that mirrors a spa. This past year has taken its toll on me, and I desperately need some peace and quiet in a sanctuary where no one can contact me or find me for approximately fourteen days. A place where the world stops spinning on its axis, where the sky is always blue, and the sun is always bright. A place where there are endless amounts of delicious and healthy foods to clean my gut, detoxifying teas to rid me of my toxic year, horses to ride daily, meditations twice a day, calming and beautiful music with the sounds of waterfalls flowing through my ears, and of course, I would not be too terribly upset if we ended the day in some sort of “fun tea.”

However, NO FUCKING WEIRDOS, please! The place that I’ve just described houses the freakiest shaved head, I’m an earth goddess, my name is Moonbeam, and my spirit name is Sunshine, the dirt sings through the air a story of the past (which, yes, I believe, but not in an airy-fairy way), I only eat food that has fallen off a tree on its lonesome, and welcome to my tribe, kind of freaky-deeky, fucks. No. I want cool bitches (oh yes, no men allowed), who have been rocked by life a little too hard but are tough, down-to-earth (not, I am the earth — which we are, but stay with me here), badass bitches to rock this journey with me. Then, we’ll all leave in the back of a sexy farmer’s pickup truck for a day of wine tasting in Napa Valley. Thanks, Kringle.

I’d also really love 300 acres of amazing property using the most up-to-date methods of regenerative farming, an instant pot, a Le Creuset set in red, a microbiome that just won’t quit (it’s simply too legit — pick up what I’m puttin’ down, St. Nick?), Jimmy Choo heels, and a trip down Fifth Avenue with Anna Wintour, in which I get to have the personalized shopping trip of my dreams. Think “Pretty Woman.” Thank you.

I want to go back to Cambodia. I’d also like to consume happy pizza daily and go back to see Ta Prohm. While in Asia, I’d like a first-class flight, or I’m happy to ride with you, “Santy,” on your sled way up in the sky. Talk about the mile-high club! Hot damn! Our destination? Boracay, Philippines — My most favorite vacation spot on earth.

Now, jolly old man, I must state my disappointment in something. I’ve been asking for a Ferrari for approximately ten years now yet my driveway still provides a cold and lonely home for my Kia Optima. She’s treated me well over the years; however, I can’t help but see a shiny red Berlinetta ripping out of my driveway, blonde hair blowing in the wind, and flirting with every human I deem “flirtable” while cruisin’ down the 101. That, sir, is how I’ll get my sexy back.

I realize this may seem like a lot, jolly fella. I must state again, with a mighty emphasized voice and tone, reminding you that it’s been a long, challenging, and brutally trying year. I’ll be the milk to your cookies, Santa baby.

Love always and forever, you sexy old beast,

Heather XOXO

Featured image: Photo by Guido Fuà on Unsplash

Aglio e Olio with Asparagus, Lemon & Breadcrumbs

Aglio e Olio with Asparagus, Lemon & Breadcrumbs is my favorite simple pasta. Plus, anytime I have an excuse to use bucatini, I’m happy. I am sure that I have mentioned this many times on this blog but I grew up eating Italian food, and I mean like, solely Italian food, for about the first ten years of my life. My mother is an incredible cook… now. Her mom, my most favorite woman to have ever walked this earth, was not an incredible cook. Crappy food… crappy German food. Need I say more?

My other grandmother, though not Italian, was married to my grandpa, Paul. An Italian who told us we were french. Long story. I didn’t find out I was Italian until I was sixteen. I chose French as my second language because that is what I thought I was. Well, now, thanks to Ancestry.com, I am aware that I am actually twenty-two percent Italian and that my family came from southern Italy, specifically, Calabria, Italy. Shockingly, I am French, too. A whopping twelve percent. 😉 All from spitting into a tube and mailing it back. If you haven’t done DNA testing, it’s pretty rad.

Anyway, about fifteen years ago my second cousin gave me a list with the names of my grandpa and his eleven, yes, ELEVEN, other siblings. His name was really Paulo, and his siblings were Gaetano, Carmella, Octtalia, Dominick, Rossina, etc. You get the drift. Super “French” sounding names, right? 😉

My Italian grandpa’s wife, Norma, whom I lived with when she passed; a beautifully talented and artistic soul, learned to make Italian food for her husband. They had lived in Sorrento, Italy for a bit while my grandfather was penning a book that my father tells me was about politics… possibly, in rhyme. I’d love to have a copy of that. My grandma gifted my mother a cookbook with typed out recipes on index cards. And this, friends, is what I was fed for a decade until my mother expanded outwards. Puttanesca and Aglio e Olio defined my childhood. This would also explain my unbreakable love for carbohydrates.

I’ve taken the classic Aglio e Olio and jazzed it up with asparagus, lemon, bread crumbs, capers, and yes, vegan parm. I read that parmesan is not really meant to be part of an Italian dish like this (with heat), but like my life’s mantra always says, “Fuck it.” On that note, have a fabulous vegan Tofurky day! Eat, drink, and be merry. Mangia! Salute!

PS- One of my favorite Louis Prima songs. Popped into my head right away when I was thinking about what song I should add to this post. 🙂

Aglio e Olio with Asparagus, Lemon & Breadcrumbs
Aglio e Olio with Asparagus, Lemon & Breadcrumbs
Aglio e Olio with Asparagus, Lemon & Breadcrumbs

Aglio e Olio with Asparagus, Lemon & Breadcrumbs

Ingredients:

2 cups toasted breadcrumbs – I used Panko

1/3 cup olive oil

1 cup vegan parmesan cheese – I used Follow Your Heart (my new fave)

Salt and pepper to taste

1 1/2 pounds asparagus, trimmed and cut diagonally into 1/2-inch-thick slices

1 lb. bucatini pasta

8 cloves (1 bulb) garlic – chopped

1-2 tsp crushed red pepper (depending on your personal heat index)

3 Tbl capers – roughly chopped

1 lemon – juiced

1/4 cup dry white wine

1/2 cup fresh flat-leaf parsley, oregano, and basil – chopped finely. You can use all three as I did or use just one. You could also add thyme or rosemary pending upon your taste.

Directions:

Cook bucatini in salted water – save 1/2 C pasta water

In a steamer set over boiling water, steam asparagus, covered, until crisp-tender, about 3 minutes. Rinse with cold water and drain well.

In a large pan, heat the olive oil on low-medium. Add the garlic, crushed red pepper, salt and pepper, and capers. Cook for about 1 to 2 minutes.

Add the white wine and stir the pan for a minute. Reduce heat to medium-low.

Add asparagus, pasta water, lemon juice, and herbs. Turn off heat. Toss the pasta in until coated – about 1 to 2 minutes. Top with the vegan parmesan and breadcrumbs. I threw some sun-dried tomatoes on the center top of the bowl for my photos.

Wine pairings:

Sparkling brut wine or pinot noir

To contrast the tangy flavor, try a french chardonnay

Thanksgiving Trivia & Ramblings

Thanksgiving Trivia & Ramblings is a repost from last year. I love games, trivia included, during holidays with friends or family. Below is some Trivia about this crazy day of eating, drinking, and everything-ing in excess.

I remember the second Thanksgiving I celebrated in Beijing. I had taken the Wednesday off from work so that I could prepare food and drinks for approximately 20-25 people. It was fucking nuts! I started at about 9AM on Wednesday morning and went straight through until about 11 PM – solo. And what’s even more nuts, is that I totally loved every second of it! I had the apartment to myself, I drank wine, listened to music, and got my daily dose of ‘therapy’ in – hardcore. Cooking = therapy. Hands down. I wasn’t even thinking about the fact that almost everyone who was attending my party had never celebrated Thanksgiving. There were about 3 Americans, a few Canadians (who celebrate their own Thanksgiving about one month prior to ours), and a bunch of Brits, Australians, and some other randoms. Mind you, at the time, I was vegetarian (since I was 8); now vegan. Therefore, everyone chowed down sans Turkey. I made my stepdad’s awesome ‘meatloaf,’ pumpkin mac n’ cheese, au gratin potatoes, mashed potatoes, mushroom gravy (oh how I miss the variety and cheapness of shrooms in China), stuffing (homemade), cranberry sauce (homemade), roasted maple veggies (brussel sprouts, carrots etc), and my mothers fall salad – mesclun greens, candied pecans, blue cheese, shredded carrot, sliced red grapes, and diced apples topped with a homemade honey dijon dressing. SO GOOD! For drinks, we had mulled wine, beer, and wine. I decorated the apartment with laminated pictures of funny Thanksgiving facts/images, and we had a Thanksgiving game (I remember making it but I don’t remember what it was). It was one of my best parties that I threw whilst in BJ. In these reflective moments, I actually do miss it! In fact, it was probably my best Thanksgiving ever. Sorry, fam! 😉 And, my foreign friends fucking loved the shit out of it! Happy T-day, everyone! For a vegan Thanksgiving menu, click the title below: 

The BEST Vegan Thanksgiving Menu

-FGG

*Featured image by, Icebreaker Ideas (Click to bring you to link with more Thanksgiving Trivia questions)!

THANKSGIVING TRIVIA

1- What is the real reason people get so tired after eating on Thanksgiving?

2- Who thought the turkey should be America’s representative bird?

3- Which president wouldn’t declare Thanksgiving a holiday due to his strong belief between separation of church and state?

4- What was the name of the ship that the religious separatists set sail on from Plymouth?

5- Which US state consumes the most turkey on Thanksgiving?

6- Which turkey actually ‘gobbles:’ Male or female?

7- What is the name of the most famous Native American to have helped the Pilgrims?

8- What year was the first Macy’s Thanksgiving Day Parade?

9- What does the US president do every year for Thanksgiving?

10- Where were the pilgrims meant to land?

Click on ‘more’ for the answers!

(more…)

The BEST Vegan Thanksgiving Menu

Happy almost T-day, everyone! This is mostly a repost from last year with a few additions. In this post, I am giving you my recipes AND my favorite premade vegan roasts. Honestly, I serve at least one every year. It’s 2019 so we have options, people! When I was 8 years old and vegetarian, it meant I could eat a lot of potatoes and some sides. As a vegan? I would’ve had nothing but some veggies. Then came Tofurky. It was okay at the time. Now, Tofurky has jazzed it up and we have Gardein and Field Roast to give Tofurky some serious competition.

This year my vegan thanksgiving will look a bit different. One, I’m divorced. Thank. Fucking. God. Well, not yet, but soon. It couldn’t come fast enough. I’m doing a Friendsgiving, okay, one of my sisters will be here too, at my new and awesome apartment. I thought I’d miss my house SO much. Turns out, I don’t. I guess home is wherever and whatever you make it. This year, I’m serving many of the recipes below and a roast. I’m also adding a staple salad from Thanksgivings of my childhood. My mother made this salad every year. I don’t have a pic of it, however, I use mesclun greens, red onion, sliced purple grapes and small bits of apple, candied pecans or walnuts, garbanzo beans, vegan blue cheese or vegan feta (optional), and a homemade honey mustard dressing. SO GOOD! My friends, their kids, the Macy’s parade, lots of jazz records, awesome cocktails, dresses that stretch to match my belly as it begins to bust, my couch, and a massive sleepover at my place will complete my holiday of fun. Hell yeah!

Below are recipes for soups, salad, appetizers, entrees, and amazing cocktails. Enjoy the grub and please leave a comment if you make these or even one of these recipes, and let us know what your thoughts are! -FGG

Click on a recipe to bring you directly to the link!

PS- The featured image is by, RUNNING ON REAL FOOD

PPS- I remember seeing this when it aired. I was having a sleepover and my friend and I were watching this from my mother’s bed. I LOVED Adam Sandler. Cheers to the past! 😉

Creamy Vegan Carrot Sweet Potato & Mushroom Soup

Pumpkin Coconut Curry Soup

Lentil Soup with Sauteed Mushrooms (Vegan)

Sauteed Veggie & Farro Spiralized Zucchini Salad

Artichoke Balsamic & Basil Hummus (If you use the parm, my favorite vegan parm is Go Veggie Vegan Parmesan)

The BEST Pumpkin Seeds Ever!

Premier Tomato Bruschetta with Olives & Capers

Vegan Mushroom Lentil Wellington

Vegan Pumpkin Mac n’ Cheese

Vegan Kale Pesto Lasagna with Veggie Tofu Ricotta

Crazy Delicious Veggie Couscous

Sun-dried Tomato and Basil Stuffed Portobello Mushroom

A Maple Bourbon Fruit Fling Named Rosemary

 Blackberry Royale

Amazon Link To My Two Self-Published Books!

IMG_8311
Premier Bruschetta
USE VEGAN PARM! I LOVE “GO VEGGIE!” VEGAN PARM
Vegan Kale Pesto Lasagna with Veggie Tofu Ricotta
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FIELD ROAST CELEBRATION ROASTMEATY, GREAT TEXTURE.
TOFURKY ROASTTHICK TEXTURE, NICE GRAVY
GARDEIN CELEBRATION ROASTPOSSIBLY MY FAVORITE. LOVE THE FLAVOR AND TEXTURE
MY BOOKS! WORKING ON A NEW ONE NOW. A SERIES OF SHORT STORIES ABOUT MY YOUTH. BOOKS ALWAYS MAKE FABULOUS CHRISTMAS GIFTS AND STOCKING STUFFERS! 😉
Image result for Vegan thanksgiving cartoon images

Image by, Player.One

Halloween for Adults: Your Dos & Don’ts

Let’s face it, Halloween is the best time of year for your inner-child to come out and play. Here are some dos and don’ts for your Halloween experience this year, like, being creepy, but not land yourself in jail kind of creepy and ending up on some registry, scoring the best candy (I mean, not that shit that’ll take out your dentures or aging teeth), getting wasted on pumpkin beer and Halloween cocktails (yes, there are MANY), and picking the perfect costume (no Disney princes or princess’ welcome here – grow the fuck up!). Happy haunting, kids. Here’s to finding your loophole to youth.

DO

  • Wear makeup or a mask to avoid the heckling of teenage assholes and the “what the’s” from adults with no soul who opens the door and dare to not give you candy (you know where they live, am I right?)
  • Throw some eggs at that vile teenager next door who kicked your cat and called you fat. DISCLAIMER: Getaway vehicle, preferably something with a motor, needed. Our knees and backs hurt. Those fuckers are stupid but fast
  • MUST: Do NOT dare go trick-or-treating sans alcohol. We may be old but we’re not masochists! Plus, everything is funnier when drunk. Especially your dumb neighbor’s toupee and their kid’s lazy eye
  • Play hide-and-go-seek in a graveyard. It’s still fun (remember, you’re adults, in costumes, drinking in a graveyard. FUN). While there, pick a plot for you and a loved one. Just saying, the clock’s not moving backward, friends
  • Scare the shit out of a random stranger. Not too young, that’s just cruel. Not too old, their heart is at risk. A viable option: some mangy teenager who farted in your general direction will do.
  • Go to where the rich people live. Or, your local mafia houses. Guaranteed to not get candy corn, Clark Bars, Charleston Chews, or anything taffy (remember, you are old and so are your teeth). Almost always guaranteed to get king-sized candy bars. Score!
  • Watch Freddie, or Jason, or those crazy kids in the cornfields or under the stairs movies and drink spiced rum and apple cider while you’re already toasted from drinking and trick-or-treating with face makeup running down your face and old farts partaking in all the glory using run-on sentences because you’re so drunk and you think that it’s really funny because you’re so old

DON’T

  • Bring your friend who has kids or borrow their kid to go trick-or-treating. This is about YOU reliving your youth. Don’t squander this once a year opportunity by bringing the rug rats. Plus, they’ll out cute you in every way and make you look a little bit too tall
  • Wear any costume a Disney character has worn, a twenty-one-year-old would wear (slutty firewoman, nurse…). Gravity is real, lest we not forget. Men, well, hide your beer belly and shave your beard – dead give-away
  • Stay in all night and hand out candy. Get the fuck outta the house and start ringing some goddamn bells, friends! It’s called “please take one”
  • Watch children’s Halloween movies. Unless it’s Charlie Brown and the Great Pumpkin because, duh! That was our time, folks. And, Charles M. Schulz will always rock
  • Be sober. I repeat, DON’T BE SOBER. Scaring children, ridiculous cult movies, and trick-or-treating is a lot more fun when drunk. Remember, you only live once and you spent all of your youth doing it sans booze. This year, you’re a booze bag… and don’t you forget it!
  • Get so drunk that you start crying on your friend’s shoulder about how you miss your childhood and that being an adult is scary and hard. NO! Halloween is supposed to be scary. Not your fucking divorce or stupid marketing job. #growthefuckup
  • Complain that you’ve had too much sugar. Man up
  • Bob for apples. That should NEVER have been okay. Disgusting… just absolutely, totally, mind-blowingly, freakin’ disgusting. Hello, influenza!

Okay, now that you know the dos and don’ts of this crazy thing we call Halloween, get out there and start your wild rumpus! Uuhh… I mean, go out there and stir some shit up, yo!

One of my favorite makeup moments

The Resurrection of FGG

This blog post is to announce the resurrection of FGG and why the hell I’ve been gone for so long. It’s been a crazy fucking ride since my last post (Easter!), and a boat load of things have happened to me and my life in this seemingly short, yet incredibly long, period of time.

Why did I stop posting? Well, from May-June, my work life was INSANE. I had 4 separate concerts, a talent show, and was taking classes for my admin program – as “luck” would have it, the most challenging course I have ever taken in my life. On top of that, I was trying to keep up with my blog, newsletters, podcast, and photography. Not to mention, I’m a mom. I see approximately 700 students twice/week and then run home to my four year old, Greyson – the cutest thang since the Care Bears. 😉 For a week in early May, my body felt super out of whack. It felt like it was preparing for a heart attack. For real. Then, one day, after work, I was playing corn hole with my lil’ Care Bear, and suddenly felt numb. I felt tingling all over my body, was pale white, and about to faint. I sat down and told my husband at the time (yup, that story is coming, so just stay tuned) that I was having a heart attack. After an ER trip, an EKG that “was not pristine,” to quote my amazing doctor, and complete numbness on the left side of my body, shoulder to toe, a slew of intense tests, and my husband yelling at me in the room (yeah, he was always good at doing that when I was sick or in the hospital), and the possibility of a small stroke, it turned out to be a panic attack. Now, if you’ve never experienced one you simply cannot relate, you just can’t. I now know what a heart attack would feel like – for real. My body manifests stress in a craaazzzzy way. It’s very physical for me. When I went to see my doc a few days later for a follow-up, she asked me about my life. When I told her my day-to-day, week-to-week, she seemed genuinely stunned. She then asked me if I could “stop doing some of those many things that I do.” I was fucking agast! I was like, “I was just blogging on my computer whilst waiting for this appointment!” However, she was right. Something had to give. So, the blog, photography, newsletters, and podcast had the brakes put on. The clincher was social media. I went full on MIA. I have to say that it actually felt fucking great. Today will be my first day back on social media since around the time of my last blog post.

I thought that all of that shit, all of that shedding of self, had helped, but only a bit. I was still frazzled and began experiencing anxiety, my old foe, 7 days a week. WTF?! I shed that shit 7 years ago! It was the fucking tumor that I finally cut out after suffering my entire life from it! My meds weren’t even carrying the slack at this point. So, I survived the rest of the school year (I’m a music teacher) and reevaluated my life. My sister, her 3 YO, and her mastiff were living in my house, as she was getting a well-needed divorce. This is when I, too, realized that I was next in line for a well-needed divorce. Things between my ex and I had been “off” since before Greyson was born when we were still living in China. He deserves someone far more suited to his personality, his political beliefs, and his hobbies. That person is not me. And, I deserve the same.

Fast forwarding, I went away for ten days in the beginning of the summer, got back, got an apartment, moved out days later, and now am in the midst of a shitty divorce. Writing and blogging are two fantastic outlets for me. So, I figured, it’s time to hop back on the bandwagon. I’ve adjusted my work schedule a bit so it’s a tad more conducive to my sanity, I have a two-bedroom apartment to tend to as opposed to a gigantic house and garden, though I miss my garden daily, I have started meditating again and gone back to the gym, so, I hope that I am able to keep up my blogging etc. I’ve casually, and I mean very casually, started writing another book (check out my link above in “My books!”), this time about my life. It’s been a WILD ride since I’ve been born. I’m calling it, “F is for F**k.” I thought my next book would be a humorous tale about motherhood again, but alas, all of these ideas for my bio have been flooding my brain.

To end this post, I won’t promise I’m totally back because I have to see how this fits into my new life, but I hope to be posting weekly with recipes and lots of Heather “gab.” Cheers to a new and fresh start!

Some pics of my summer:

WINE TIME AT MY OLD FARMHOUSE
PRESCHOOL GRADUATION!
1ST DAY OF KINDERGARTEN!
BOWLING WITH THE FAM BAM
MARGARITA FACTORY!
4TH OF JULY ON LI
DRIVE IN MOVIE IN BUMBLE FUCK WASHINGTON WITH SISTERS (FEATURED IMAGE) AND KIDDOS
A CRAZY HIKE IN THE HIGH DESERT
MY ONLY BOATING TRIP ALL SUMMER
FOR YOU, G. 😉

Vegan Easter Menu (Recipes)

Vegan Easter Menu (Recipes) will cover your fabulous vegan Sunday fare. I am a total sucker for all things holiday. I decorate like crazy, celebrate like crazy, and eat like crazy. Everything is fucking crazy – and I love it.

I remember my mom making my Easter dresses when I was a kid. What a lost art! No one sews their kid’s clothes anymore, then again, most mothers now work FT, and many of us never got the “old trades” like sewing, knitting, quilting etc passed down to us. Kinda sad. It is my quest to get a sewing machine over the summer and start sewing again. I learned from my mother when I was little, and then again in my fashion class in HS. My grandma used to teach me to sew stuffed dolls and small quilts. I want to make G-dog cute lil’ Halloween costumes, dapper holiday attire, and some sweet fitted dresses for moi! … Shit!… that literally just reminded me of an Easter memory. The year was about 1990, and my mother held an egg hunt (she was a decorate-the-fuck-outta-every-holiday kinda gal, too) at our house for the neighbors. She made me dress up like a gigantic bunny and stand on my front lawn – like a window display. It was hot, I was mortified that the “love of my life” next-door-neighbor would see me and give me shit for life, and… damn! I wanted to hunt for some fucking eggs, too! It sucked being the oldest.

Anyway, back to Easter 2019. Chef up these Easter recipes, celebrate like crazy, don’t dress your kid up in an Easter bunny costume – especially in front of the neighbor boy, and remember your youth. Happy “Hippity Hop” Day! 😉 -FGG

PS- You know me, Led Zeppelin anything & everything! “Celebration Day” – hell yeah.

*CLICK ON RECIPE TITLE TO BRING YOU DIRECTLY TO THE LINK!

Vegan Easter Bunny Waffles!

Beet Hummus with Mint

Premier Tomato Bruschetta with Olives & Capers (use vegan parmesan! I love Violife)

Vegan Kale Pesto Spring Primavera!

Sun-dried Tomato and Basil Stuffed Portobello Mushroom

Gin Fresh Fruit Fizz Cocktail

The Sexiest Blackberry Syrup Ever! (perfect mimosa recipe idea in here)


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Premier Bruschetta
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ALSO…

Tadka Dal & Curried Yellow Lentils & Potatoes (Vegan)

Tadka Dal & Curried Yellow Lentils & Potatoes (Vegan) are healthy, easy, and totally delicious vegan Indian recipes. I am a lover of the lentil… big time. Lentils are super badass for protein, fiber, iron, magnesium, and folate – a vegetarian and vegan dream. Plus, they taste fucking incredible and are ridiculously versatile. I make “meatballs” with them, toss them on salads, in pasta, in bean dips, patties and more. I made the Tadka Dal for me (I like spice), and the Curried Yellow Lentils for my kiddo.

When I lived in Beijing (almost 3 years ago now – crazy!), I traveled alllll over Asia. One of the coolest things to me was the day I filled my passport and had to get pages added. However, it totally ruined the cool look of my passport. LOL. Anyway, I always felt bad for people who traveled with me. I wasn’t vegan when I lived in China, but I was a vegetarian (since the age of 8). Traveling in SE Asia meant delicious and cheap food for everyone… but me. Not to mention, vegetarianism is pretty much a foreign concept there so things like fish sauce and pastes were never revealed when asked if the dish was vegetarian. Better safe than sorry. I lived on the shittiest pizzas, pasta, and occasional toastie (basically a grilled cheese). All of my friends traveling with me got stuck eating at these awful western restaurant when we were traveling in various places of SE Asia – except in Ho Chi Mihn – there was this AWESOME coffee shop (Vietnam has incredible coffee) that served these crazy cheap, crazy delicious, tofu lemongrass baguettes. I ate one every day. That was the only “gem” I had ever come across… until I went to India. I ate the shit out of India. Breakfasts were insane! I could eat everywhere. A vegetarian’s paradise. Plus, Indian food is so flavor-packed, I never got bored. Oddly enough, it was my least favorite place in Asia that I ever traveled to – but at the same time, the best fucking food I’d ever had in Asia. I ate Tadka Dal like it was my last day on earth – and every other piece of naan, biryani, paneer, and kofta I could get down before barfing from overeating. 😉 Yes, Delhi Belly is real, very grossly real… but more than worth it. 😉

Let me know your thoughts on these recipes. Did you switch it up? Add things? I also have just been informed that my comment section hasn’t been working for about a year! WTF! Figuring this out now. One of my plugins is most likely the source. Feel free to comment on my FB page, LinkedIn, Twitter, or Instagram accounts though! -FGG

PS- I LOVE The Beatles! This is a fitting song for the post. 😉

Curried Yellow Lentils
Creamy Curried Potatoes (AMAZING)
Tadka Dal

TADKA DAL RECIPE:

Ingredients:

1 C yellow lentils

1 small-medium yellow onion – diced

1 small tomato – diced

1 chili – diced finely (I used a green chili)

2 Tbl ghee

1 tsp cumin seeds

5 cloves of garlic – diced

3/4 tsp chili powder (adjust according to your desired level of spice)

1 Tbl fresh ginger – thinly sliced OR 1/2 tsp of powdered ginger

1 tsp turmeric

Garam masala powder – sprinkled in a very tiny amount

2 Tbl fresh cilantro – loosely chopped

1 tsp dried fenugreek leaves

Salt as desired

4 C water

3 Tbl vegetable oil

Directions:

Rinse lentils very well

In a saucepan – boil water

Once boiling, add lentils, turmeric, garam masala, chili powder, and fenugreek leaves

Reduce heat to medium-low and cook uncovered for approximately 30 minutes – stir occasionally

Remove from heat when lentils are soft (add more water if necessary)

Put oil in a skillet on medium high

Add cumin seeds. After 1-2 minutes, add onion. After 2 more minutes, add garlic. Cook for about 8 minutes or until onions are browned.

Add ginger, chili, and tomato. Cook, stirring occasionally, for another 8 minutes or until tomato is soft.

Combine the lentils with the mixture from the skillet, salt, and cilantro – mix well

Done!

Curried Yellow Lentils

Ingredients:

1 C dry yellow lentils

1/2 onion – finely diced

3 cloves garlic – minced

1 Tbl vegetable oil

1 Tbl cumin powder

1/2 tsp turmeric

1 C vegetable broth

2 C water

Salt to taste

Directions:

In a pan, heat oil and add the onion, garlic, and ginger. Cook for about 2-3 minutes

Add the turmeric, and cumin powder – cook for about more more minute

Add the broth and water and bring to boil – stir well

Add the lentils and simmer, uncovered, for approximately 20-30 minutes (add more water or broth if necessary)

Add salt – stir

Done!

Creamy Curried Potatoes!

Ingredients:

6 medium white potatoes – boiled

1/2 C (or more pending upon your level of creaminess) vegan mayo (I only use Vegenaise)

2 tsp garlic powder

2 tsp cumin

2 tsp curry powder

1/2 tsp turmeric

Salt to taste

Directions:

Let potatoes cool and cut potatoes in half

Add all of the ingredients into a bowl and mix well

Done!

*Feel free to adjust your spices according to your taste!

Wine Pairings:

White – Dry riesling OR dry rose

Red- Pinot Noir

Beer Pairing:

Lager

HERE ARE SOME PICS FROM MY TRIP TO INDIA IN 2013 (DEHLI, AGRA, JAIPUR, GOA). TOO MANY “HEATHER PICS” LOL – BUT I WANTED PICS IN FRONT OF THESE AMAZING PLACES! 😉

WE DRANK IN BEACH HUTS EVERY NIGHT – THAT PART WAS AWESOME
THIS WAS ALSO PRETTY FUCKING RAD!

OMSOW Podcast Episodes 5 & 6!

“One More Sip of Whine (OMSOW): Motherhood in the Raw,” has finally produced two new podcasts! – Episodes 5 & 6. In my last podcast post, I stated that I was going to post episode 5 yet never did. 😉

Episode #5 is the first time I’ve done a solo podcast! I read the first few chapters from my book, “One More Sip of Whine.” I discuss my feelings about what I wrote, and why I find those stories to be so relevant to my life as both a mother and a person.

Episode #6 is most likely my best podcast to date! I have an amazing guest, Monica “X”, who chats about being a stay-at-home-mom (SAHM), and how life is going to be (and already is) totally different for her young girls whilst growing up in the current climate of the Me-Too Movement and modern day feminism. Monica is crazy funny, crazy smart, and crazy insightful. Of course, we laugh our asses off, go on a million epic tangents, and begin the podcast with HILARIOUS tales of how we met and our friendship through the years. I am seriously still laughing from last week when we recorded it. So awesome! Love you, Monica! XO

You can click on any of the links below. Coming to iTunes soon! I swear this time. 😉 Life has been INSANE – between working, mom-ing, blogging, cooking & shooting food, editing, podcasting, starting my vlog (seriously, that is also coming soon – LOL), and of course, my first 2 weeks of school (getting my admin license). Dammmnnnn… shit be crazy! … But as always, a wild and awesome ride… -FGG

PS- Okay, you might be wondering about the song choice in regards to this post. I LOVE classical music, as you can tell from previous song selections in my posts. Why this song choice with my funny and raw podcasts you ask? Weelllll… you’ll have to listen to podcast #6 when you will simultaneously laugh, sigh, and cringe for Monica, our friend, Sureya, and myself. Okay, I’m already fucking cracking up again! I dedicate this glory to you, Monica & Sureya! 😉



ALL PODCASTS ARE AVAILABLE ON THE SITES IN THE PICTURE BELOW. I AM LEAVING THE SPOTIFY & LIBSYN LINKS ONLY BELOW

Libsyn Episodes 5 & 6:

http://foodgalleygab.libsyn.com/

ABOVE IS THE HOME LINK TO MY PODCAST PAGE (FOR ALL EPISODES)

BELOW IS THE LINK TO EPISODE #5 & BELOW THAT, #6

http://foodgalleygab.libsyn.com/readings-descriptions-from-my-book-one-more-sip-of-whine

http://foodgalleygab.libsyn.com/sahm-life-raising-girls-in-the-new-wave-of-feminism

Spotify Episodes #5 & #6 (This link brings you directly to my Spotify page. You access all OMSOW episodes here):

October, 2008 – Beer pong in my old house in Oregon (the first time I lived here)

I think this certainly sums up our fun together! 😉

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