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Loaded Tofu & Veggie Bagel!

Loaded Tofu & Veggie Bagel! has been in my dreams as of late. I’ve been craving a bagel sandbo, don’t know why, but knew it was gonna happen and be my next blog post… so here it is! I love everything bagels. Pretty sure that if you left me on an island with only 1 food option, I’d opt to survive on everything bagels. I’m a carb-a-holic (if you can’t tell by the everything in my blog)! I’m also a lover of crispy tofu, especially on a sandwich! Loaded Tofu & Veggie Bagel! is stacked with avocado, crispy tofu, cucumbers, carrots, sundried tomatoes, fresh basil, spinach, and smeared with Tofutti Cream Cheese and my sundried tomato & basil hummus (click for recipe). This bagel was bustin’ with goodness and flavor. I always feel extra great when people realize that something SO healthy can taste equally as delish!

Being that I live in Portland, OR, it is often rainy for parts of the day. I really wanted to have a picnic with my kiddo. Currently, he is obsessed with his new Radio Flyer mini-wagon, so we opted to pack the wagon with grub and picnic indoors! I ended up putting a blanket down with a vase of flowers and we ate to the tunes of Dizzy Gillespie (one of my kiddo’s faves… and mine). Love that my little G-dog is 3 and has been requesting “Gillespie” since he was 1! I did something right in this world! LOL. Anyway, picnic indoors, picnic outdoors, picnic by your lonesome or with friends or fam, picnic with your dog, picnic with a ‘lova’… just make sure you’re doin’ it with this super fabulous Loaded Tofu & Veggie Bagel! by your side. Happy days! MWAH! XO

IMG_9643IMG_9470IMG_9501IMG_9505IMG_9539IMG_9661IMG_9668Loaded Tofu & Veggie Bagel!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Loaded Tofu & Veggie Bagel!
Yields 1
Loaded Tofu & Veggie Bagel! is full of flavor, healthy, incredibly delicious, and easy to make! Done in 10 minutes!
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Total Time
10 min
Total Time
10 min
Ingredients
  1. 1 everything bagel (or bagel of your choosing)
  2. 3 thin slices of firm or extra firm well-drained tofu
  3. 1 Tbl sundried tomatoes
  4. Small handful of spinach
  5. 2 basil leaves
  6. 4 thin slices of carrot
  7. 4 thin slices of cucumber
  8. 1/2 of an avocado - sliced
  9. 2 Tbl cream cheese (I used Tofutti)
  10. 2 Tbl sundried tomato hummus (or any hummus you have)
  11. Garlic powder to taste
  12. Onion powder to taste
  13. Salt & pepper to taste
Instructions
  1. Heat a small pan on medium/high - high
  2. Add tofu - gently so not break and add a pinch of garlic powder, onion powder, salt & pepper
  3. Flip when crispy, about 3 minutes & add pinches of powders, salt & pepper again
  4. Cook until crispy, about 2 minutes
  5. Cut bagel and smear one side with hummus and the other side with cream cheese
  6. Top hummus half with avocado, and cream cheese half with sundried tomatoes
  7. Top on cream cheese half: basil, carrots, cucumber, tofu, and then spinach
  8. Place hummus half on top, cut, and devour!
Notes
  1. Feel free to replace any of the veggies or add more. Use what you've got in your fridge!
Food Galley Gab http://foodgalleygab.com/

Mexican Style Tofu Scramble

Mexican Style Tofu Scramble is SOOO delicious! It has the perfect balance of spice, it’s loaded with protein, healthy, and easy to make! If food had moxie, this recipe would claim it. She don’t mess around, aight?! She’s fierce, fiery, and full of flavor… I’m actually eating my leftovers as I write this. Though sadly, I am not devouring it with my avocado toast this time. I made this Sunday morning because I was craving a scramble. It had been a  while since I’d made one and I’d been staring the soy chorizo in its face for weeks now just waiting to taste it’s deliciousness. If you’ve never had soy chorizo, you’re missin’ out. It’s freakin’ amazing! 

The weather was super crappy this weekend in Portland. I shot 4 recipes on Saturday and the natural light blew… hard.  It was a clearer day on Sunday but still not sunny per se. However, it wasn’t raining (woo-hoo!) and I was craving some seriously delicious eats. Also, I knew we’d be going to the farm to get our Christmas tree etc later and wanted a solid belly. Aaannnd, because I knew I’d be walking around with a thermos of adult warmth. 😉 How else does one pick a Christmas tree?! The kiddo was pretty cute decorating that fabulously aromatic green giant later that evening but I definitely went through and reorganized everyone’s ornament hanging… sigh… the nature of a borderline ‘OCD-er.’ 

This Mexican Style Tofu Scramble is loaded with tofu, soy chorizo, spinach, mushrooms, spices, beans, olives, and more to ensure a flavor explosion – pinata style – in your mouth. The drool is real here. I just housed my leftovers and am already regretting not having made more. Although, I’m trying to stay away from ‘Mr. Gluttony.’ If you’ve been reading my previous posts, you’ll know that I’m attempting to ‘cleanse’ and shed some lbs, instead of packing more on for the holiday season. #thestruggleisreal. 😉 All that aside, this dish is dope, so get the fiery fiesta on in your mouth! Eat up and enjoy!

PS- Some pics of the tree decorating for shits and giggles 😉

PPS-And, sigh… when your child kindly attempts to sweep up the needles by himself because he’s Mr. Freakin’ Independent and makes an even bigger mess. Good thing he’s so stinkin’ cute! 😉

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Mexican Style Tofu Scramble
Serves 2
Mexican Style Tofu Scramble is incredibly flavorful, delicious, protein packed, and easy! This recipe is better than an egg scramble any day of the week!
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Total Time
25 min
Total Time
25 min
Ingredients
  1. 1/2 brick of tofu - drained & crumbled
  2. Large handful of baby spinach
  3. 1/2 C soy chorizo (I used a heaping 1/2 cup) (I used Trader Joe's Soy Chorizo)
  4. 1 C sliced mushrooms (I used white)
  5. 1 Tbl chopped garlic cloves
  6. 1/3 C chili style pinto beans (you can use regular pinto or black but it will change the flavor a bit)
  7. 1/4 C sliced black olives
  8. 1/4 C red onion -diced
  9. 1/2 Tbl of taco seasoning
  10. 2 Tbl fresh cilantro
  11. Salt to taste
  12. 1/2 an avocado for toast (optional)
  13. 2 Tbl Tofutti or a vegan cream cheese
  14. Oil or spray for pan
Instructions
  1. Heat oil in pan
  2. Add onions and cook for 3-4 minutes stirring occasionally (I like the onions, garlic, and mushrooms to be browned a bit)
  3. Add the garlic and cook for an additional 2-3 minutes - stir enough so they don't burn
  4. Add the mushrooms and a pinch of salt and cook until browned - stir mixture enough so they brown but don't burn
  5. Add the tofu and seasoning - mix well and cook for about 2-3 minutes
  6. Add the chorizo & beans - stir well and cook for about 1-2 minutes
  7. Add the olives, spinach, and cilantro (I don't use anymore salt b/c I find the chorizo to be salty) Stir for an additional minute and then you're done!
  8. Optional: On 2 pieces of toast evenly spread and smash the avocado and cream cheese
Notes
  1. Feel free to throw in any kind of veggies you have in your fridge! I chose these 2 b/c that's what I had lying around. Waste not! 🙂
Food Galley Gab http://foodgalleygab.com/

4 Amazing Soups for Wintery Warmth! (Vegan)

4 Amazing Soups for Wintery Warmth! (Vegan) is really a post for both autumn and winter alike. We’ve definitely entered soup season in Oregon, and I’m loving it! Soup with bread is one of my favorite meals. I feel like soups are a fabulous way to use the leftovers in your fridge, get loads of veggies in (especially for my wee man), and they’re quick and easy. Sold. In this post I have the following 4 soups (click on soup title for link to recipe): Creamy Tomato & Cauliflower (my FAVORITE), Pumpkin Coconut Curry, Creamy Broccoli, Lentil & Sauteed Mushroom

I’ve been on a soup kick lately for two reasons: COLD WEATHER & my kiddo has sadly become anti-veggie. UGH! I get his vegs in by giving him pureed soups, smoothies, and pureed sauces. He used to eat raw tofu and virtually any veggie. So.Stinkin’.Frustrating. 🙁 Anyway, my soups are always crazy flavorful. I need my food to be loaded with flavor. I’m not a fan of blandness. I promise you that you’ll get loads of veg and protein from these awesome soups as well! Enjoy your fall & winter warmth with me and slurp these up with a dope homemade or rustic bread of sorts. Make Saturday your official soup day! Taco Tuesdays & soup Saturdays are my fave. ‘Til next time, peeps… 😉

Creamy Tomato & Cauliflower Soup

Creamy Tomato & Cauliflower Soup

Pumpkin Soup Pictures

Pumpkin Coconut Curry Soup

Pumpkin Coconut Curry Soup

Creamy Vegan Broccoli Soup

Creamy Vegan Broccoli Soup

Lentil Soup with Sauteed Mushrooms (Vegan)

Vegan Party Platter

Vegan Party Platter… where to begin. I make one every time I have a party, a playgroup, or a gathering of any kind of vibe. Now, I have no idea why it’s never occurred to me that I should properly photograph these beauts!  This fabulous spread deserves professional pics. Alas, crappy light = crappy pics, and my computer with Photoshop is currently outta commission. Sigh… Anyway, back to the Vegan Party Platter. It is incredibly easy, delicious, and healthy! I usually use what you see here and pending on my mood, may throw in a few other gems. I always serve a hummus, in this case a sun-dried tomato hummus, veggies, various dipping/spread worthy chips, tapenade or whole olives, roasted red peppers, nuts and dried fruit (in this pic, apricots), a small crock pot with a warm Mexican bean dip (not shown), and cheeses. Now that I’m vegan, I’ve been trying my hand at homemade cheese. The white one in this pic is Miyoko’s Double Chive… amazing! The one on the left is my very own. 🙂 Over the summer, my garden overflows with tomatoes and hot peppers so I usually serve a homemade salsa or pico de gallo right along side some delicious guacamole. I tried making my own tortilla chips this past summer but definitely didn’t enjoy them as much as some of the incredible store bought ones. Oh well! 

For drinks, I always have 3 staples and a 4th that I decide pending on the season, and of course, my mood or the type of gathering being had. I always have a sangria (changing upon the season), a water with fresh sliced lemon and fresh sliced ginger, and a water with fresh mint and fresh sliced strawberries. The waters are uber refreshing and always a crowd pleaser! 

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Spicy Garlic Asian Noodles (Vegan)

Spicy Garlic Asian Noodles (Vegan) are one of my go-to meals for a few simple reasons: easiness, quickness, and deliciousness! They’re perfectly spicy, garlicky, and topped with 2 of my 3 most favorite veggies! Mushrooms & broccoli (spinach being the 3rd). I love leftovers as much as the next gal but I have had SO very many Thanksgiving leftovers that I’m ready to explode… seriously. I needed something easy and totally different than my T-day menu so I whipped up an oldie but a goodie: Spicy Garlic Asian Noodles (Vegan). Also, I’m a massive lover of all things noodles – Italian or Asian. I don’t discriminate. 😉 

This slurp worthy dish is smothered in garlic, hot pepper, sesame, broccoli, and shrooms for your next noodle love affair. Noodle love affairs are some of my favorite love affairs. 😉 Although, I think my belly would disagree with the sheer volume of carbs I’ve consumed over the past week. It’s obscene and my wardrobe, once again, is suffering from a lack of vitamin D, as they’ve yet to see some outside sun because, well, the carb bloat this past week has been reeeaalll. Time for some serious yoga and Jillian Michael’s over the next month. Back to business so I can slurp up delicious noodles guilt free. Anyway, enough about my belly and more about this dish. It’s simple: It’s crazy delicious. Enjoy responsibly with yoga. Namaste, friends. MWAH! 😉

Spicy Garlic Asian Noodles (Vegan)IMG_8341IMG_8367IMG_8354

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Spicy Garlic Asian Noodles (Vegan)
Serves 1
Spicy Garlic Asian Noodles (Vegan) are easy, healthy, incredibly tasty, and done in 15 minutes!
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Total Time
15 min
Total Time
15 min
Ingredients
  1. 1 packet ramen or other Asian noodle
  2. 5 broccoli florets
  3. 1/4 cup mushrooms - sliced (I used white)
  4. 1 small chili pepper - finely sliced OR 1 Tbl hot sauce - like Sriracha sauce OR chili paste
  5. 1 Tbl roughly chopped cilantro
  6. 1 garlic clove - minced
  7. Sesame seeds for garnish (optional)
  8. 2 Tbl soy sauce OR Braggs Aminos (I use Braggs)
  9. 1 Tbl rice vinegar
  10. 2 tsp honey or agave
  11. 1 tsp sesame oil
  12. 1/4 tsp ginger powder
Instructions
  1. Boil your water & start to cook noodles whilst chopping and mincing your herbs/veggies etc
  2. Heat a pan with sesame oil on medium
  3. Add garlic and stir for 1 minute
  4. Add mushrooms and soy and stir for 1 minute
  5. Add all other ingredients (including noodles) and stir for approximately 3-5 minutes more (broccoli should be cooked but still green and vibrant in color)
  6. Put in a bowl and garnish with sesame seeds
Pair with
  1. Belgian style ale
Food Galley Gab http://foodgalleygab.com/