Food Galley Gab

Easy Cheesy Vegan Tofu Quesadillas

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!

Easy Cheesy Vegan Tofu QuesadillasIMG_0747IMG_0771Easy Cheesy Vegan Tofu Quesadillas

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Easy Cheesy Vegan Tofu Quesadillas
Yields 1
Easy Cheesy Vegan Tofu Quesadillas are incredibly simple to make, healthy, delicious, and done in 15 minutes!
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Total Time
15 min
Total Time
15 min
Ingredients
  1. 1/4 brick firm tofu - mashed
  2. 1 Tbl diced onion
  3. 1 clove garlic - diced
  4. 1 tsp nutritional yeast
  5. 1/4 tsp turmeric
  6. 1/2 tsp cumin
  7. Pinch of cayenne pepper
  8. 1 tsp oregano
  9. Salt & pepper to taste
  10. 2 Tbl tomatoes - diced
  11. 2 8-inch tortillas (I used Spinach)
  12. 1/4 C vegan cheese (I used my own recipe - in recipe index of my blog)
  13. Oil for pan
Instructions
  1. *If using a quesadilla maker, heat now
  2. Heat a pan on medium and add oil
  3. Add onion and stir occasionally for 3 minutes (I pinch salt in as well)
  4. Add garlic and stir for another minute
  5. Add tofu and all spices/herbs/yeast and stir occasionally for approximately 5 minutes
  6. Remove from heat
  7. Put one tortilla in quesadilla maker or pan and evenly spread the tofu mixture and cheese on top
  8. Place the other tortilla on top and cook until both sides are browned
  9. Let cool for a few minutes, then cut into triangles, and serve
  10. Done!
Notes
  1. Feel free to add whatever else you'd like in the quesadilla and top with hot sauce!
Food Galley Gab http://foodgalleygab.com/

Tahini Mushroom Dumplings

Tahini Mushroom Dumplings were inspired by my love for mushrooms, missing my favorite Beijing restaurant, Din Tai Fung, and what was left lurking in my refrigerator (waste not). Mushroom & veggie dumplings are my ultimate faves. Usually, I like them steamed, however, I was in the mood for some serious crispiness. I purchased some dumpling wraps last week and was itching to throw my shrooms in them! I decided Saturday was it, dumpling making day. So, I got out my mushrooms & wraps and then realized I had no idea what I was going to cook the mushrooms in. I ended up grabbing soy, dijon, white miso paste, and tahini. Holy sh#% balls! They were amazing! I stuffed 6 dumpling wraps, fried them, and served with a soy/Goddess dressing blend. Typically, my fave is soy & wasabi, OR soy and chili oil (ahhh… Din Tai Fung days…). I was crazy regretful that I had only opted to make 6! Who knew my kiddo would come over and go to town on them, too… which is why this also turned into a Greyson photoshoot. After all, he IS my most favorite subject. 😉 Hence the obscene amount of photos in this post. 

I love sunny Oregon days. Especially when I have time to enjoy the outdoors and shoot some dope grub! Two for the win! Winter is coming. It’s frosty in the morning now. Last year, I missed 9 days of work due to snow days. Crazy! Portland wasn’t prepared for that kind of snow and did not have the resources to clean it up. Was insane! I cooked loads, drank loads of Pom juice mimosas, lit fire-after-fire, and played with my kiddo. Here’s to hoping for more snow days this year! I’ll make hundreds of dumplings! -FGG

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Tahini Mushroom Dumplings
Yields 6
Tahini Mushroom Dumplings are incredibly delicious, easy, and done in 10 minutes! They're crispy, flavorful, and great as a meal or an appetizer. Enjoy!
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Total Time
10 min
Total Time
10 min
Ingredients
  1. 10-12 mushrooms - diced (I used white mushrooms)
  2. 6 dumpling wraps
  3. 1 Tbl soy sauce
  4. 1/2 Tbl white miso paste
  5. 1 tsp tahini sauce (Trader Joe's make an awesome tahini sauce - different than their plain tahini)
  6. 1/2 tsp dijon mustard
  7. Oil for pan (I used 2 Tbl of sesame oil)
Instructions
  1. Heat the pan on med and throw in all ingredients - mix well for about 3 minutes
  2. Remove from heat and let cool for 2 minutes
  3. Evenly distribute mushrooms over all six dumpling wraps
  4. To wrap, start at one end, fold and pinch, and continue this way (hint: use a little water on the wrap where you're pinching)
  5. Heat pan on medium high with oil (I used 2 Tbl sesame oil), add dumplings
  6. Turn dumplings as they crisp. Mine cooked for about 3 minutes total
  7. Serve with dipping sauce!
Notes
  1. My favorite dipping sauce is soy mixed with chili oil and a small flick of vinegar!
Pair with
  1. Anchor Steam
Food Galley Gab http://foodgalleygab.com/

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/

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/

Spicy Roasted Red Pepper Hummus

Spicy Roasted Red Pepper Hummus is super creamy and delish! Any appetizer that is done in 5 minutes or less is almost always a winner in my book. This is the hummus I am going to serve as an app for Thanksgiving. It has the perfect lil’ kick of heat and can be used as a spread, dip, or eaten by the spoonful. My kiddo couldn’t wait for the spoon and starting dipping his hand in the food processor. Note: Don’t shoot food around toddlers. It’s mental. However, it makes for some cute pics. 😉

I’ll keep this post short ‘n sweet. If you’re looking for something quick, easy, and cheap to concoct for a soiree or just yourself or your fam, this is an awesome recipe. I definitely suggest a hummus for a T-day appetizer as well. Hummus is always a crowd pleaser. I have an awesome recipe for an artichoke, basil, and balsamic hummus, too! Enjoy!

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Spicy Roasted Red Pepper Hummus
Spicy Roasted Red Pepper Hummus is creamy and delicious with a perfect pinch of spice. A great appetizer for any occasion. Done in 5 minutes!
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Total Time
5 min
Total Time
5 min
Ingredients
  1. 1/2 15 oz can cannellini beans - drained
  2. 1/2 15 oz can of garbanzo beans -drain and save 1/2 a shot glass of bean liquid for hummus
  3. 3/4 C roasted peppers (if using jarred peppers, drain well)
  4. 2 heaping Tbl tahini
  5. 2 Tbl spicy taco sauce/hatch sauce
  6. 1 tsp lemon juice
  7. 2 tsp lime juice
  8. 1 clove of garlic
  9. 1/4 tsp of salt (or to your taste)
Instructions
  1. Place all the ingredients in a small food processor and blend well
  2. If too thick, slowly add water until you've reached your desired consistency
Notes
  1. I drizzled hot sauce on top and garnished with small slices of lemon and lime and a couple slices of roasted peppers.
Food Galley Gab http://foodgalleygab.com/