Classic Hummus
Classic Creamy Hummus
2015-11-23 00:40:20
Prep Time
5 min
Cook Time
2 min
Total Time
7 min
Ingredients
- 1 15 oz can garbanzo beans (You can heat these in a pan or toast them for additional flavor)
- 1/2 15 oz can small white beans or cannellini beans
- 2 cloves garlic
- Liquid from cans of beans for desired consistency of creaminess - Add SLOWLY!
- 3 tsp lemon juice
- 1/4 tsp cumin
- 1/2 tsp freshly chopped parsley (a smidge more for garnish if presenting)
- 1 tsp oregano (optional-I'm just obsessed with it)
- 1 1/2 Tbl tahini
- 3/4 tsp salt
Instructions
- Add garlic, lemon juice, tahini, cumin, oregano and parsley, white beans, liquid from can, salt, and blend in food processor.
- Add the rest of beans and liquid and blend again until smooth. Add more liquid if needed for desired creaminess.
To serve
- Put in small bowl in center of plate with pita bread/pita chips/crudite/pretzels
- Sprinkle hummus with olive oil, paprika, and a few pieces of parsley on top
Notes
- Hummus is amazing on sandwiches, wraps, and burgers as a healthy and creamy spread. It also makes for an amazingly easy and well-liked party appetizer or just on a spoon itself! Lastly, place it on top of a salad or even use it as a pasta sauce!
Food Galley Gab https://foodgalleygab.com/
Classic Baked Creamy Macaroni & Cheese
Creamy Mac n’ Cheese
Classic Baked Creamy Mac n' Cheese
2015-11-23 00:11:30
Serves 6
A classic and delicious creamy & baked macaroni and cheese. Soul warming and comforting with every bite!
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
- Approx 1 lb conchigliette pasta
- 1/4 C diced onion
- 2 Tbl butter
- 2 Tbl flour
- 1 1/2- 1 3/4 C milk
- 2 3/4 C shredded white sharp cheddar
- 2 3/4 C shredded smoked gouda (if you are not a fan of smoked gouda, 'sigh'- I forgive you, you may use regular gouda)
- 1/4 cup breadcrumbs (sometimes I use a Mexican blend to spice it up for a change)
- salt & pepper to taste
Instructions
- Cook pasta.
- Preheat oven to 400.
- Heat the pan and add butter. Once melted stir in onion and cook for about 3-5 minutes.
- Stir in flour. Stir continuously until a paste is created. This should be quick.
- Add milk and stir continuously until smooth.
- Add cheese and stir continuously until no bumps and completely smooth.
- Add salt and pepper and turn off heat.
- Slowly add pasta into the the pan of cheese. Be sure you are fully covering the shells before you add more.
- Once all pasta has been added to the cheese pour into a rectangular glass bakeware.
- Top with breadcrumbs and put in the oven for 20-30 minutes.
- *I often put tinfoil on the the first half of the baking time and remove it for the rest.
- Enjoy your glutenous cheesy comfort!
Notes
- I think mac n' cheese deserves a decent amount of pepper for those who pinch small! I usually grind some on each plate afterwards as well.
- Wear spandex style pants before indulging. 😉
Food Galley Gab https://foodgalleygab.com/
It’s Easy Bein’ Green Smoothie
It's Easy Bein' Green Smoothie
2015-11-22 21:59:43
Serves 2
An extremely healthy smoothie that will leave you feeling satisfied. A great way to start the day as a breakfast or a wonderful pick-me-up snack later in the day.
Prep Time
4 min
Cook Time
1 min
Total Time
5 min
Ingredients
- 1/2 C oats
- 1 C coconut milk
- 7 Strawberries
- 1/4 C raspberries or blueberries (or a combo of the two)
- 3 C spinach or spinach & kale mix
- 1 banana
- pinch matcha powder
- water (depending on your desired level of thickness)
Instructions
- Put in a blender, add water, and blend until smooth. Done!
Notes
- I make this the night before so the oats get nice and soaked. Also, all you have to do is blend in the morning. No fuss!
Food Galley Gab https://foodgalleygab.com/
Pumpkin Coconut Curry Soup
PUMPKIN COCONUT CURRY SOUP
Pumpkin Coconut Curry Soup
2015-11-22 21:37:43
Serves 4
An easy and delicious vegan soup that tastes creamy and flavorful.
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
- 20 oz pumpkin puree
- 3 cups veggie broth
- 2 Tbl grapeseed oil
- 1 small diced onion
- 2 cloves diced garlic
- 1- 1 1/2 Tbl Thai red curry paste (pending upon the strength you'd like)
- 1 1/2 C coconut milk (plus extra for a drizzle if you'd like)
- salt to taste
- cilantro & pumpkin seeds to garnish
Instructions
- Heat the pot with grapeseed oil and add onion. Pinch with salt. Cook for approx 5 minutes.
- Add the garlic and cook for 1 minute more.
- Add the pumpkin and stir in for about 30 seconds-1 minute.
- Add veggie broth and stir. Cook for about 5 minutes.
- Remove from heat and puree. Bring back to stovetop.
- Add coconut milk and curry paste then stir.
- Stir occasionally on low heat for about 15-20 minutes.
To serve
- Drizzle coconut milk (optional)
- Top with cilantro and pumpkin seeds
Notes
- I make my own pumpkin puree by steaming and blending the pumpkin with a little bit of water.
Food Galley Gab https://foodgalleygab.com/
Orange & Green Veggie Baby Food Purees
G’s Purees
Orange & Green Baby Food Purees
2015-11-22 21:15:55
Healthy, delicious, fresh baby food purees
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
For the orange
- 2 1/2 cups pumpkin - diced
- 3/4 cup carrot - diced
- 1/4-1/3 cup chickpeas
- 1/2 cup water
For the green
- 1 1/2- 1 3/4 cup broccoli florets
- 3 1/2 cup spinach
- 3/4 cup potato - diced
- 1/3- 1/2 cup firm tofu
- 3/4 cup water
For both
- Steam all ingredients for about 5 minutes at most
- Puree (I use my Baby Bullet - it's magical)!
- Pour into 2.5 ounce jars or keep each one in a large tupperware and serve how you'd like
Notes
- Not only do I mix these with rice cereal, but as my little man grows older I use them as sauces mixed in with pastas and other grains. You can even smear on toasts with smashed avocado!
Food Galley Gab https://foodgalleygab.com/
