Easy Cheesy Vegan Tofu Quesadillas is another recipe I threw together during the Christmas holiday because (insert drum roll here)… my new and fabulous quesadilla maker entered my life! Santa loves me and knows me well. Once upon a time, when I was living in OR (the first time), on an old farm, 30 acres of glory: chicken coup, barn, bunk house, an old boat that someone had began making on the property, where we spent many a day drinking next to our horseshoe pit, amongst the apple, pear, nut, plum, and cherry trees, next to the grape and blackberry vines, wild mint everywhere and so much more… my hippie lovin’ roomies and I happened to purchase a quesadilla maker and we went nuts-o! Quesadilla everything! Brie and egg bfast quesadillas, veggie meat Mexican quesadillas, Italian, Greek, Thai… you name it. There was nothing we wouldn’t put in a quesadilla. The beauty of a quesadilla maker is that it seals the contents perfectly and creates beautifully even triangles so you look like a ‘profresh’ quesadilla chef galore. 😉 I implore you to buy one of these grand machines. They’re crazy cheap as well. Amazon that beotch up! It was a last minute decision to photograph these so I only have a few of the finished product. I didn’t really style them either but I still wanted to share this exciting new gift with you all, and to remind you that quesadillas are a great way to empty your fridge to support my “waste not” philosophy. Lastly, to encourage you to purchase a quesadilla maker if you have yet to own one. Happy quesadilla making! MWAH!
- 1/4 brick firm tofu - mashed
- 1 Tbl diced onion
- 1 clove garlic - diced
- 1 tsp nutritional yeast
- 1/4 tsp turmeric
- 1/2 tsp cumin
- Pinch of cayenne pepper
- 1 tsp oregano
- Salt & pepper to taste
- 2 Tbl tomatoes - diced
- 2 8-inch tortillas (I used Spinach)
- 1/4 C vegan cheese (I used my own recipe - in recipe index of my blog)
- Oil for pan
- *If using a quesadilla maker, heat now
- Heat a pan on medium and add oil
- Add onion and stir occasionally for 3 minutes (I pinch salt in as well)
- Add garlic and stir for another minute
- Add tofu and all spices/herbs/yeast and stir occasionally for approximately 5 minutes
- Remove from heat
- Put one tortilla in quesadilla maker or pan and evenly spread the tofu mixture and cheese on top
- Place the other tortilla on top and cook until both sides are browned
- Let cool for a few minutes, then cut into triangles, and serve
- Feel free to add whatever else you'd like in the quesadilla and top with hot sauce!
Cheesy Vegan Breakfast Sandwich was created over the holiday to ease a carb-craving hangover! It totally hit the spot! Typically, I make my own vegan cheese but I used Daiya cheddar for this sandbo. I crisped up some tempeh in taco seasoning, Gimme Lean Sausage (super crispy – the way I like it), toasted the cheddar on an amazing jalapeño bread, and smashed it up with some avocado. I sprinkled some s & p over the two toasts, put it together, sliced it in half, and literally inhaled this fabulous concoction quicker than you can say, “Cheesy Vegan Breakfast Sandwich.” I was left stuffed, and had become one with the couch, and then sipped on coffee, sat with my heating pad, and watched an episode of General Hospital. Hey, don’t judge. We all have our crack! This sandwich & GH are mine! 😉 I happened to indulge myself for the holidays with a bag of Stumptown’s Hair Bender coffee as well so that just made the crack even better! Not the worst way one can nurse a hangover!
I’m off to a healthier and more fit 2018 thus far. Four lbs down and more to go! Looking forward to wearing this AMAZING new jumpsuit and flare jeans that I just purchased from Free People. Hopefully, I’ll be rockin’ them & lookin’ svelte by spring! That being said, I’ll have to save this bfast sandwich for a real craving. 😉 Happy almost end to the first week of 2018! Cheers!
PS- I’ve included pics of the awesome jumper & jeans!
- 2 slices of bread (I used jalapeño)
- 1 slice of vegan cheddar (I used Daiya)
- 1/2 of an avocado - smashed
- 2 small circles of Gimme Lean sausage OR 2 other vegan sausage patties
- 3 thin slices of tempeh
- Taco seasoning to taste
- Salt & pepper to taste
- Oil for pan & tempeh
- Using one large pan or two small pans heat burner/s to medium
- Brush the tempeh slices with oil and taco seasoning - fully covering the tempeh with both
- Put the tempeh & the sausage in pan until crispy (you may cook the tempeh longer than the sausage) - about 5 minutes
- While the vegan 'meats' are cooking, toast the 2 slices of bread with a 1/2 piece of cheddar on each slice. When done, equally divide the avocado smash onto each slice with the cheese and smear together creating a beautiful gooey mess!
- Layer the sausage & tempeh on top of 1 slice of bread. Sprinkle s & p on both slices, close sandwich, cut in half, and scarf down!
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! 😉
- 1/2 brick of tofu - drained & crumbled
- Large handful of baby spinach
- 1/2 C soy chorizo (I used a heaping 1/2 cup) (I used Trader Joe's Soy Chorizo)
- 1 C sliced mushrooms (I used white)
- 1 Tbl chopped garlic cloves
- 1/3 C chili style pinto beans (you can use regular pinto or black but it will change the flavor a bit)
- 1/4 C sliced black olives
- 1/4 C red onion -diced
- 1/2 Tbl of taco seasoning
- 2 Tbl fresh cilantro
- Salt to taste
- 1/2 an avocado for toast (optional)
- 2 Tbl Tofutti or a vegan cream cheese
- Oil or spray for pan
- Heat oil in pan
- Add onions and cook for 3-4 minutes stirring occasionally (I like the onions, garlic, and mushrooms to be browned a bit)
- Add the garlic and cook for an additional 2-3 minutes - stir enough so they don't burn
- Add the mushrooms and a pinch of salt and cook until browned - stir mixture enough so they brown but don't burn
- Add the tofu and seasoning - mix well and cook for about 2-3 minutes
- Add the chorizo & beans - stir well and cook for about 1-2 minutes
- 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!
- Optional: On 2 pieces of toast evenly spread and smash the avocado and cream cheese
- 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! 🙂
Simple & Quick Vegan Breakfast Toasts with Sausage is healthy and delicious. Hummus, avocado, cream cheese, cilantro and sausage. I eat this any morning that I have all of the ingredients in my fridge. It’s done in 5 minutes, and because I won’t wake my tired ass up any earlier than I already do, this is the perfect remedy for fullness, healthfulness, and happiness. Not only that, my 3 year old will totally get down with this deliciousness as well. Fabulous start to both of our way-too-early mornings!
I obviously have a total love affair with food; hence this blog. Just because something wasn’t sweated over upon a stovetop or involved loads of hard work definitely does not mean that it wasn’t healthy and delish. I’m posting this because it’s something I eat often and I love to eat. It’s easy, super fast, and crazy healthy. Something to be said for simplicity, folks. I promise to keep those KISS meals in my blog!
For this, I used Trader Joe’s Tuscan Pumpernickel Bread because it’s insanely delicious. I toasted that and then smeared Tofutti Cream Cheese on it. Over that I smashed some avocado, and then topped it with a roasted red pepper hummus (recipe coming soon). I had cilantro laying around so I threw some on top. Cilantro on almost anything, really. I used TJ’s Italian Sausage-Less Sausages and chopped that up on the side. I had some incredible espresso and made that in my Bialetti. Voila! A breakfast star was born. What are my fellow vegan/veg-head friends putting on their morning toasts? Send pics in my comment section!
Banana Carrot Coconut Breakfast Muffins are delicious, easy, and vegan! Looking for a healthy and easy way to start your day? Take a quick muffin to go! Now, at the end of mixing together all of these ingredients, I opted to make them vegetarian instead because I discovered some left over chocolate chips from Easter. However, typically, I would keep them vegan just to make them extra healthy! Of course, something this delicious can easily be scarfed down as a dessert. They are specifically stated as breakfast muffins because they are not light and fluffy, but rather dense and filling like a good breakfast should be.
I have no idea what’s happened to me with age, well, that’s not entirely true at all. A big.fat.sigh. to that on many accounts, however, regarding breakfast, what used to be my most favorite meal of the day, I no longer have an appetite in the early hours of the day and I struggle to get down anything too large. Being that I fully understand and support the importance of a dope bfast I force myself to eat something. These Banana Carrot Coconut Breakfast Muffins are perfect for me right now because they’re quick to eat, healthy, dense enough, but doesn’t leave me feeling like I’ve just eaten a mountain of food. Not to mention, getting both the wee dude and myself ready in the morn leaves little time to chow down on gigantic homemade delicatessens. I make a tray of these bad boys and I’m good for the week! If not, freeze them and enjoy their deliciousness at a later date. On that note, happy easy, healthy, vegan, and delicious morning to you! Love, Foodgalleygab.
- 2 C oats
- 2 bananas
- 1 C shredded carrot
- 2/3 C shredded coconut
- 1/2 C whole wheat flour
- 3 Tbl flax seeds
- 1 tsp salt
- 1 heaping Tbl cinnamon
- 1/4 tsp ginger
- 1/2 C water
- 1 C unsweetened almond milk
- 2 Tbl agave (substitute honey if you'd like)
- 2 Tbl vegetable oil
- Optional: chocolate chips
- muffin pan (12 muffins)
- Preheat the oven to 375F
- Place all ingredients in a blender (I used my Vitamix) and blend until smooth (if using chocolate chips, don't blend them in. Put them in after blending and stir them into the mix well)
- Spray your muffin pan and fill each muffin to the top rim
- Bake for approximately 25-30 minutes
- Let cool and then enjoy!