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Vegan Banana Coconut Chocolate Peanut Butter Ice Cream!

Vegan Banana Coconut Chocolate Peanut Butter Ice Cream! Is literally the best ice cream ever! And, it’s done in 5 minutes. On top of the fact that it’s caaa-rrrraaazzzzyyy delicious, it is also healthy and beyond simple to make. Score! My sister, Jessica, was saying that she had been blending frozen bananas for ice cream and that gave me the ever-so-delicious idea for this glorious treat. Thanks, J-Ru! Frozen bananas, coconut milk, dark chocolate, peanut butter, cinnamon, and vanilla extract: blend in high powered blender (I used my Vitamix), and done! 

My mom had an ice cream maker when we were little. I LOVED making ice cream recipes over the summer. I also totally remember making the vanilla and chocolate Jello pudding frozen bars which were my absolute favorite! Especially, the vanilla. Okay, this has definitely triggered a craving. It’s also reminded me of a camp my mother sent me to in Old Bethpage, Long Island when I was about 8; very interesting memories… I remember having to wear a bonnet and a long hand-sewn dress, high boots, and a metal can tied to a rope that wrapped around my waste so we could have birch beer on tap at the end of the day (let me tell you, this was the HIGHLIGHT of my afternoons). It was about 95f one day and I took off my bonnet, only to promptly be told to “put it back on, as the children back-in-the day could not remove their bonnets.” Yeah, I was living in olden times… just in 1989… sigh… We played with wooden circles and sticks, wrote with feather pens in old classrooms, made pickles, churned ice cream, and sang songs of the old. This is just one of the many strange camps I attended in my childhood… In hindsight, I can now appreciate these experiences. The key word there being “hindsight.” πŸ˜‰ I’ll have to share a pic of myself from this time. Anyway, enjoy the delicious Vegan Banana Coconut Chocolate Peanut Butter Ice Cream! I hope, you too, can reflect upon any old camp or ice cream churning memories from your possible crazy youth! πŸ˜‰

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Vegan Banana Coconut Chocolate Peanut Butter Ice Cream!
Serves 4
Vegan Banana Coconut Chocolate Peanut Butter Ice Cream! Is incredibly easy, quick to make, healthy, and crazy delicious! Done in 5 minutes!
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Total Time
5 min
Total Time
5 min
  1. 3 frozen bananas (I froze mine chopped up)
  2. 3 Tbl creamy peanut butter
  3. 1/4 C coconut milk
  4. 1/2 tsp of vanilla extract
  5. Pinch of cinnamon
  6. Pinch of salt
  7. Approximately 1.75 Oz (50 grams) of dark chocolate OR 2 Tbl cocoa powder (I used chocolate)
  1. Place all ingredients in a blender (I use my Vitamix)
  2. Blend until smooth and creamy
  3. Done!
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Vegan Kale Pesto Lasagna with Veggie Tofu Ricotta

Vegan Kale Pesto Lasagna with Veggie Tofu Ricotta is one of my ultimate comfort foods. Really, anything Italian style and carb loaded ticks the box for comfort food in my world. My mom had no idea how to cook when we were little. She was raised on shitty German food at best, but my other gma had learned to cook ca-razzzzy good Italian food from her Italian hubster, and from living in Italy for a bit. Jealous! She gave my mom a cookbook that she had typed out for her. Totally amazing! My goal is to one day replicate this book vegan style! Anyway, now-a-days, my mother is an incredibly amazing cook and chefs up all styles of food. For many of my single digit years, I spent most of it consuming loads of delicious Italian grub… not too shabby! However, I definitely blame my love affair with carbohydrates on this long-winded stint in my life. πŸ˜‰

Vegan Kale Pesto Lasagna with Veggie Tofu Ricotta is incredibly simple to make. It has a kale/arugula pesto (click for my recipe), pureed spinach, tofu, nooch (nutritional yeast), flax, and more as a vegan ricotta cheese, plus marinara. I love this because it gets in loads of protein and vitamins, plus, I can get my kiddo to eat all his veggies since he’s decided that whole vegetable are no longer for him… sighhhhh… Enjoy the good grub! Mangia!


Vegan Kale Pesto Lasagna with Veggie Tofu Ricotta










Vegan Kale Pesto Lasagna with Veggie Tofu Ricotta
Vegan Kale Pesto Lasagna with Veggie Tofu Ricotta is incredibly healthy, easy to make, and delicious! Loaded with flavor and hidden veggies! Mangia!
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Total Time
1 hr
Total Time
1 hr
  1. 12 lasagna noodles - cooked (I use whole wheat)
  2. 8 Oz vegan kale pesto (I used my own recipe. Click on link in post)
  3. 1 1/2- 2 C marinara sauce
  4. 4 cloves of garlic - minced
  5. 1/2 white or yellow onion - diced
  6. 1 Tbl dried Italian herbs
  7. 2 C loosely packed baby spinach
  8. 1/4 C previously soaked cashews
  9. 2 Tbl nutritional yeast
  10. 2 Tbl ground flax seed
  11. 14 Oz extra firm tofu - drained and pressed dry - crumbled
  12. 1/4 C water
  13. 1 tsp vegetable broth base (this is a paste - I use Better Than Bouillon Vegetable Base)
  14. Olive oil for pan
  1. Preheat the oven to 350f
  2. Cover the bottom of your lasagna pan with approximately 1/2 C marinara sauce
  3. Heat pan with olive oil on medium
  4. Add onion and cook for about 3-5 minutes
  5. Add garlic and cook for one minute more - stirring occasionally
  6. Add tofu, vegetable broth base, and Italian herbs, and spinach - stir occasionally for approximately 5 minutes
  7. Remove from heat
  8. In a blender, on low, blend contents of the pan, flax seed, nutritional yeast, cashews, and water
  9. Blend until the consistency of a ricotta cheese (if need be, SLOWLY add more water)
  10. Place your first layer of lasagna noodles on the bottom of the pan (on top of the marinara - my pan is 3 pieces per layer)
  11. Evenly spread some of the ricotta mixture, pesto, and marinara on top of the noodles
  12. Repeat this process until done
  13. Above the top layer of lasagna noodles, add more marinara and save a bit for when the lasagna comes out of the oven as well
  14. Bake for approximately 30-35 minutes
  15. Let stand and cool for about 10 minutes and then add the remaining marinara on top
  16. Done!
Pair with
  1. Oregon Pinot Noir
  2. Serves 9-12 pieces
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Vegan Valentine’s Day Cake!

Dessert | February 5, 2018 | By

Vegan Valentine’s Day Cake! was the easiest thing ever. I really had my mind set on buying a heart shaped bundt cake mold this year, so when I found one at Target I snatched that sh#$ up asap! It’s SO cute and makes the perfect heart shaped cake for your ‘lova’ or day of celebration… whatever that may be or look like to you. Now, I love any excuse to cook, especially for a holiday of sorts, however, a secret for you: I don’t particularly enjoy baking! I don’t like measuring things and not having the freedom to create on my own. Plus, I don’t have a sweet tooth, I have the sharpest and fiercest carb tooth you’ve ever seen! Seriously… it’s deliciously awful, just ask my thighs.  Anyway, for Valentine’s Day I always feel the need to bake. This year, I cut some serious corners. I’ve recently found out that a lot of cake mixes and frostings are naturally vegan! This was AWESOME news for my lazy baking self. I used Trader Joe’s Vanilla Cake Mix and a pink frosting specifically for V-day with heart confetti and red and white sprinkles. I replaced the egg with Follow Your Heart Vegan Eggs, cow’s milk for almond milk, and replaced the butter with Earth Balance Vegan Buttery Spread. Done! 

My little man “helped” me as usual. So cute, yet so hindering. πŸ˜‰ As you can tell from the pics below, clearly he decided to do some form of ‘push-up’ off the couch next to my ingredients, lick and eat half of the batter, and drip cake everywhere, but alas, we had a badass time together… as always! My little stud muffin! Happy Valentine’s Day! Love, FGG

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Vegan Valentine's Day Cake!
Yields 1
Vegan Valentine's Day Cake! is an easy and quick heart shaped cake perfectly suited for your Valentine's day lova! πŸ˜‰ Celebrate the love!
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Total Time
45 min
Total Time
45 min
  1. 1 heart shaped bundt cake mold (spray mold with cooking oil)
  2. 1 box of vegan vanilla cake mix (most cakes are - I used Trader Joe's)
  3. Vegan egg substitute (or apple sauce) - # varies based on your box of cake
  4. Non-dairy milk unsweetened OR vanilla - I used almond milk - amount varies based on your box of cake
  5. Vegan butter - I used Earth Balance - Amount varies based on your box of cake
  6. 1 container of valentine's day frosting mix with sprinkles/confetti - I used a pink one with red & white sprinkles
  1. Preheat oven according to temperature on box of cake
  2. Follow the directions on your box of cake and replace the non-vegan items with the vegan items on the ingredient list
  3. Pour cake mix into the bundt pan and cook for amount of time stated - be sure to check its readiness with a toothpick before removing from the oven
  4. Let sit for at least 10 minutes before frosting
  5. Done!
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Vegan Appetizers for Super Bowl 2018!

Vegan Appetizers for Super Bowl 2018! This will be my 3rd year posting Super Bowl apps. In the past, they’ve been both veg and vegan. This year, they’re solely vegan! (Like me) πŸ˜‰ Now, I’d be totally lying to you if I said that I knew shit about football. I’d also like to state that I was in the marching band in HS. Still, I know nothing. To be fair, we had the WORST football team on Long Island. We excelled only in soccer and lacrosse. However, our marching band was the best on the island. Aahhh… memories… me and my lil’ clarinet, band clinic, hat & plume, a uniform that didn’t fit well, crushes on virtually all jazz musicians, scavenger hunts, Hofstra performances etc… good times. I digress (as usual), in that trip down memory lane, I should’ve included: football games. I’ve always wanted to be into football. My husband and I used to chat about coming back to live in the US and becoming huge football fans. Bringing our kiddo to the games, wearing jerseys, having people over to watch the Super Bowl etc. So far, none of this has happened. I LOVE the comradery that football fans have with one another. I envy my friends who all get together to watch games, drink, and eat. It sounds amazing! This year, I’ve purchased a Nerf football and I am adamant that I will toss this with my wee man, paint black lines under our eyes, eat game time appetizers, and shout things like “Blitz!,” “Get rid of the ball!,” “RUNNNN!!!” All whilst not having a f#$%ing clue as to what I’m sayin’, ya know?! Anyway, it seems fun and better than simply watching it for the commercials and the halftime show (which often blows). Okay, done with my stories. Enjoy the Vegan Appetizers for Super Bowl 2018! Game time! “Go ___________!”

Here are the links to all of the pictures! (CLICK ON RECIPE TITLE FOR LINK)!

Easy Cheesy Vegan Quesadilla

Mexican Vegan Sushi Rolls

Buffalo Cauliflower Wings

Vegan Nacho Cheese Sauce


Tahini Mushroom Dumplings

Tofu Tuna (As a dip-replace greek yogurt with vegan yogurt or mayo)!

Spicy Roasted Red Pepper Hummus

Bruschetta (Use a vegan parm or nooch)!


Buffalo Cauliflower BowlIMG_6523Amazing Classic GuacamoleIMG_9943

Tofu tuna

Spicy Roasted Red Pepper Hummus

Premier Tomato Bruschetta with Olives & Capers

Vegan Blueberry Pancakes (Healthy!)

Vegan Blueberry Pancakes (Healthy!) is the best pancake recipe I have ever made. Not only are they loaded with flax and whole wheat, but they’re super tasty as well! I knew I wanted to make a nice breakfast on Sunday for the fam, and my wee man has been on a waffle/pancake kick for bfast during the week. I’d been spending stupid amounts of money buying organic, whole grain, blah, blah, blah… healthy frozen waffles/pancakes for him. I doubled this recipe and froze a TON of pancakes so he now can have these homemade, and WAYYYY cheaper breakfast delights. Grey eats them every morning topped with PB & coupled with a side of strawberries. Not a bad way to start his lil’ day. πŸ˜‰ 

Usually, whilst I cook, I either listen to music or catch up on TV shows on my computer. This Sunday, it was the latter. I had been itching to watch the last episode of “This is Us.” I’d been actively evading all of the articles I’d seen about it, as I could basically smell the sorrow and plot give-away from my screen. Let’s just say that these Vegan Blueberry Pancakes (Healthy!), are made with love and LOTS of tears… literally. OMG… Jack! The music, the crockpot, all mixed together! I can’t! Instant sobbing. Kate! You almost didn’t buy that dog after you totally had pulled her Audio heart stings! And, who could pass up an animal with that name?! I mean, c’mon! Finally, I’ll never look at my crockpot the same, and my borderline OCD was just kicked backwards a giant step simply because I’ll now be checking all appliances more than I already do to ensure, that they are, in fact, turned OFF. πŸ™

Okay, now that I’ve let that out, I’ll leave you with this: Vegan Blueberry Pancakes (Healthy!) are freakin’ amazing, super easy, super quick, super healthy, and must be made! Think brunch, lunch, dinner, Valentine’s Day, Mother’s Day, Father’s Day… or, any day! MWAH! -FGG

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Vegan Blueberry Pancakes (Healthy!)
Serves 3
Vegan Blueberry Pancakes (Healthy!) are SO delicious and incredibly good for you. Loaded with whole wheat and flax seed. Easy and quick pancake recipe!
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  1. 1 1/2 C whole wheat flour
  2. 1/4 C flax seed (ground)
  3. 2 tablespoons brown sugar
  4. 1 Tbl honey (OR 2 Tbl honey & 1 Tbl brown sugar)
  5. 2 tsp baking powder
  6. 3/4 tsp cinnamon
  7. Pinch of salt
  8. 1 tsp vanilla extract
  9. 1 1/3 C unsweetened almond milk OR water
  10. 1/2 cup blueberries
  11. 1/2 C unsweetened applesauce or cinnamon applesauce
  12. Oil spray for griddle or pan (I used canola)
  1. Heat griddle
  2. In a large mixing bowl, add all dry ingredients (plus honey)
  3. Add applesauce, milk or water, and vanilla extract, and berries. Mix until just combined - do not over mix
  4. Use a 1/4 C measuring cup or small ladle and the scoop batter onto the griddle
  5. Cook until bubbles form on the top and edges start to crisp (about 2 1/2 – 3 minutes per side)
  6. Flip pancakes, cook another 2 – 3 minutes. Repeat until batter is gone
  7. Done!
  1. If you don't love blueberries, replace with another berry, OR opt out of the berries all together!
Pair with
  1. Kir Royale & coffee
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