Food Galley Gab

California Omelette with Homemade Breakfast Potatoes

California Omelette with Homemade Breakfast Potatoes
Yields 2
A cheesy California omelette with avocado and more. Serve with awesome homemade breakfast potatoes. Simple and delicious!
Write a review
Print
Ingredients
  1. 4 eggs
  2. 1 avocado -diced
  3. 1/4 red onion - diced
  4. 1/2 head of broccoli - small pieces
  5. 2 stalks green onion
  6. 4 slices of havarti cheese with dill
  7. 1 tomato - diced
  8. Salt and pepper to taste
For the potatoes
  1. 2 medium potatoes (I like to use russet) - diced
  2. 1/2 an onion - diced
  3. 1/4 red bell pepper - diced
  4. 1 tsp sea salt
  5. 1/2 tsp garlic powder
  6. Pinch of paprika
  7. Pinch of pepper
  8. Pinch of cayenne pepper
  9. Oil for pan
Instructions
  1. Heat pan and cook onions with a pinch of salt for about 3-5 minutes
  2. Add broccoli and cook for an additional 3 minutes and then remove from pan
  3. Crack 2 eggs, scramble lightly leaving it to make a circle as the base for your omelette, add 2 slices of cheese on top, add tomato
  4. Add salt and pepper
  5. Cook until the bottom starts to lightly brown
  6. Fold over one side and flip on rotate, flipping onto both sides until bottom is browned and egg is cooked in the middle
  7. If you have two pans or a griddle you should make both omelettes at once so they are served warm together
  8. Top each omelette with half of the avocado and sprinkle the green onion over the omelettes and the potatoes
For the potatoes
  1. Boil the potatoes
  2. Heat pan and add onions & pepper. Cook for about 5 minutes
  3. Add potatoes and all of the seasoning. Toss well and cook for an additional 5 minutes
  4. Toss again and scrap all the goodness of the pan and mix it in, cook for another 5-10 minutes.
  5. Taste. If needed, add more salt and pepper
Notes
  1. Serve with your favorite whole wheat toast!
Food Galley Gab http://foodgalleygab.com/

Healthy & Hearty Cheddar Omelette

Okay, sometimes I really just need a plump Sunday breakfast. Well, almost every Sunday I feel this way. Again, my philosophy is to use whatever is in my fridge.  I wanted something pretty healthy yet hardy and something my husband would eat as well (this can be a challenge).  We had a tomato, cheddar, white beans, basil, and broccoli.  Sold!  15 minutes later breakfast was served with some additional sides, not to mention a delicious bellini (prosecco and peach puree) to help wash down the delectable omelette delight. What a way to start my Sunday.  In my opinion, the only way one should begin their Sunday.  Now go cook your way into a relaxing end of your weekend!

Healthy & Hearty Cheddar Omelette
Yields 2
Like the title says, a healthy and hearty vegetarian egg omelette to start your Sunday (or any day) off right. Cheese, broccoli, white beans, basil, and tomato are the filling in this delight. Yum!
Write a review
Print
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 4 eggs
  2. Small handful of basil - chopped
  3. 1/4 C cheddar cheese - diced
  4. Approx. 10 broccoli florets - diced
  5. 1 small tomato
  6. 1/2 15 oz can of white beans
  7. Shallot - diced
  8. Pinch of red pepper flake
  9. Salt & pepper to taste
  10. Olive oil for pan
Optional sides
  1. 6 strawberries
  2. 2 english muffins
  3. 4 hashbrowns
Instructions
  1. Heat pan on low with olive oil. Add shallot and cook for about 3 minutes
  2. Add broccoli, white bean, tomato, salt & pepper, red pepper flake. Cook for 3-5 minutes
  3. Remove from pan, keep heat on, and re-oil
  4. Crack 2 eggs and lightly scramble. Add cheddar, pinch more salt & pepper, basil, and all other ingredients you've just cooked
  5. When bottom becomes lightly browned, fold omelette in half and briefly cook on both sides until egg center is fully cooked
  6. Do the same again for the other omelette. If you can do two pans at once or have a griddle I recommend doing this. Both omelettes will be perfectly hot and ready to eat together.
  7. Add side dishes and garnish with whole leaves of basil (optional)
Notes
  1. When I have brie cheese in the fridge I sometimes replace the cheddar. I love brie and basil together!
Food Galley Gab http://foodgalleygab.com/

Veggie Twist on a BLT

Veggie Twist on a BLT
Yields 1
An easy, quick, and yummy vegan or vegetarian twist on the classic BLT. Ten minutes to deliciousness!
Write a review
Print
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 2 slices hearty whole wheat bread - toasted
  2. 2 slices vegetarian bacon
  3. 2 medium slices of firm or extra firm tofu
  4. 1/2 avocado
  5. 2 slices of tomato
  6. 1 Tbl green onion - diced
  7. 6 baby spinach leaves
  8. 1 Tbl Vegenaise (my favorite is the grapeseed)
  9. Salt & pepper to taste
  10. 1 tsp taco seasoning
  11. 1 slice white american cheese (optional)
  12. Olive oil
Instructions
  1. Coat tofu with oil and taco seasoning (both sides)
  2. Cook tofu on medium in pan until golden brown on both sides
  3. Spread the Vegenaise on both sides of toast
  4. Smash the avocado on both slices of bread and sprinkle with salt and pepper
  5. On one side of the toast place the spinach, bacon, and then tofu
  6. On the other side of toast place the green onions & top with cheese (optional), then top with tomato
  7. Put the pieces of bread together, slice in half, and enjoy!
Notes
  1. Smoked tempeh bacon is a very nice choice for your veggie bacon!
Food Galley Gab http://foodgalleygab.com/

G’s Avocado Pasta

G's Avocado Pasta
Yields 6
A very simple, easy, and delicious creative Avocado Pasta dish for your baby or toddler. Perfect for vegetarian or vegan babies or toddlers as well!
Write a review
Print
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 1 avocado - smashed (save your avocado shells)
  2. 1/2 tsp lemon juice
  3. 2 1/2 Tbl cilantro - chopped
  4. 1 Tbl tofu - crumbled
  5. 1 Tbl plain greek yogurt
  6. 2 C cooked pasta
  7. Pinch of salt
Instructions
  1. Mix the avocado and salt together in bowl
  2. Add the lemon juice, cilantro, tofu, greek yogurt - mix well
  3. Stir in the pasta and cover completely
To serve
  1. Place pasta in half of avocado shell
Optional
  1. Mix with diced tomato & sprinkle with parmesan cheese
Food Galley Gab http://foodgalleygab.com/

The Most Bitchin’ Broccoli & Eggplant Veggie Burger Ever!

The Most Bitchin' Broccoli & Eggplant Veggie Burger Ever!
Yields 4
An amazing vegetarian broccoli burger with an equally amazing sauce. Impress your guests with this mouth watering patty!
Write a review
Print
Prep Time
40 min
Cook Time
10 min
Total Time
40 min
Prep Time
40 min
Cook Time
10 min
Total Time
40 min
Ingredients
  1. 2 eggs
  2. 1 large potato, skin on - diced
  3. 2 C eggplant -diced
  4. 4 Tbl cooked lentils
  5. 1/3 C loosely packed fresh basil - chopped (save some for garnish)
  6. 1/4 C bread crumbs
  7. 1 C broccoli florets, no stems - diced
  8. 1 shallot - diced
  9. 1 1/2 tsp cumin
  10. 1/4 tsp cayenne powder
  11. 2 tsp oregano
  12. 1 tsp salt
  13. 2 Tbl parmesan cheese (optional)
  14. Olive oil
  15. Grain and seeded buns
For the sauce
  1. 2 Tbl sesame paste OR tahini
  2. 1 1/2 Tbl lemon juice
  3. Pinch of salt
  4. 1/4 tsp garlic powder
  5. 1 Tbl freshly chopped cilantro
  6. 2 Tbl water
  7. 1/2 tsp chilis (I use jarred fermented Chinese chilis)
  8. 2 Tbl plain yogurt or plain greek yogurt
  9. 1/2 tsp dill
Instructions
  1. Steam potatoes until soft
  2. Cook shallot for about 5 minutes
  3. Add lentils and stir for about 1 minutes
  4. Add garlic and stir for about 1 minute more
  5. Add eggplant and 1/2 tsp salt, 1 tsp oregano, 1 tsp cumin, 1/4 tsp cayenne and stir for 5 minutes
  6. Add broccoli, basil, and the rest of the seasoning, and stir for about 3-5 minutes
  7. If using parmesan, add now
  8. Remove from heat and place in bowl adding your potato, eggs and bread crumbs. Blend with immersion blender until smooth
  9. Let cool in fridge either briefly or overnight
  10. Form mixture into patties
  11. Brush patties with olive oil and heat in pan until each side is golden brown
For the sauce
  1. Mix all ingredients together and blend with immersion blender or small food processor
  2. Place the burger, open-faced, on the bottom bun
  3. Add sauce and garnish with basil
Notes
  1. To make these burgers really solid you can place them in the refrigerator for two hours or over night before cooking them.
  2. Feel free to plump these burgers up when serving with red leaf lettuce, onions, cucumbers or anything you'd like!
Food Galley Gab http://foodgalleygab.com/