Food Galley Gab

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!
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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!
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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!
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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/

The Perfect Purple Potato Veggie Burger

The Perfect Purple Potato Veggie Burger
Yields 4
An amazing and delicious Purple Potato Veggie Burger. Healthy, filling, and perfect for a lunch or dinner to 'wow' your friends!
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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Ingredients
  1. 4 medium purple potatoes - diced
  2. 1 1/2 C uncooked oats
  3. 1 red onion - diced
  4. 2 cloves garlic - diced
  5. Handful of cilantro
  6. 1 1/2 tsp sea salt
  7. 1 tsp cumin
  8. 1 Tbl oregano
  9. 1 small carrot - diced
  10. 1 egg
  11. Olive oil to brush on burger patties
  12. 4 seeded and plump whole wheat or grain buns
  13. 4 lettuce leaves
  14. 4 small slices white cheddar (optional)
For the topping
  1. 1 avocado - sliced
  2. 1 small tomato - sliced
  3. 6 Tbl greek yogurt OR Vegenaise
  4. 2 tsp taco seasoning
Instructions
  1. Heat the pan on low with add onions. Cook for about 3-5 minutes
  2. Add garlic and cook for 30 seconds more
  3. Add purple potatoes, carrots, salt, cumin, and oregano. Cook until potatoes are soft. Throw in the cilantro at the end
  4. Remove from heat and put in bowl with egg. Use immersion blender until smooth
  5. Add oatmeal and mix it in with your hands
  6. Form into 4 patties (put in fridge for two hours if you would like them to be more firm - not necessary though).
  7. Brush burgers with olive oil and cook on each side in pan until lightly browned. Top with cheese at the end if using (optional) to slightly melt
  8. Take the yogurt or Vegenaise and mix with taco seasoning
To assemble
  1. Place lettuce leaves on bottom of buns
  2. Place burger on lettuce
  3. Top with sauce, avocado, and tomato
Food Galley Gab http://foodgalleygab.com/

Vegan & Vegetarian Huevos Rancheros

Huevos

 

Vegan & Vegetarian Huevos Rancheros
Yields 2
A delicious, healthy, and easy Mexican inspired vegan and vegetarian rendition of Huevos Rancheros. Good for breakfast or anytime of day!
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. Handful cilantro - lightly chopped
  2. 3 stalks green onion - diced
  3. 8 Tbl vegetarian refried beans
  4. 2 slices cheddar cheese (optional)
  5. 3 Tbl red & yellow roasted peppers - juilienned
  6. 1 1/2-2 C spinach
  7. 2 wedges of lime
  8. 2 eggs (for vegetarian version)
  9. 4 slices tofu (for vegan version)
  10. 1 small tomato - diced
  11. 2 whole wheat tortillas
  12. Hot sauce as desired (I use a green & a red hot sauce)
  13. 1 tsp: cumin, oregano, cayenne pepper, garlic salt, salt OR taco seasoning
Instructions
  1. Cook spinach in pan for about 1 minute with pinch of salt
  2. Add roasted peppers and cook for about 30 seconds more
  3. Smear refried beans on each tortilla and top with cheese (optional) & pinch with seasoning (don't use all of the seasoning)
  4. Cook eggs or tofu in a separate pan. Sprinkle each side with remaining seasoning
  5. In the meantime, heat an additional pan on low and put tortilla/s in pan.
  6. Add spinach & peppers and then place your egg or 2 slices of tofu on each tortilla and cook until tortilla gets crispy
  7. Garnish each tortilla with cilantro, hot sauce, and lime wedges (squeeze on top)
  8. Serve quickly while still warm!
Notes
  1. If you like more seasoning feel free to be liberal when sprinkling it on.
  2. When using eggs, I like to fry it over-medium.
Food Galley Gab http://foodgalleygab.com/