Food Galley Gab

Vegan Chicken Enchiladas & Jalapeño Margaritas!

Vegan Chicken Enchiladas & Jalapeño Margaritas! was shot at night on New Year’s Eve so the pics are poop. 🙁 However, I’ve been on my death bed with bronchitis and a cold/flu for almost a week now so it’s all I’ve got in the archives. I felt like crap-o-la at work on Friday, thought I was recovering on Saturday (went to Manzanita, OR – the coast – b/c it was beautiful that day) until my cough started up and bought me to the ER because urgent care was closed. Sigh… sickness blows. And, you know I’m sick when I don’t even want to eat food… that means I’m for reaaalllzzz sick. 

Okay, back to the food. I tried packaged jackfruit that was pre-seasoned last year and I thought it was totally gross. However, many people have told me to make it myself and give it a second go, so, I did. I purchased it in a can at Trader Joe’s and seasoned it myself. Was awesome! NOTHING like the crap I had bought pre-packaged. Honestly, it reminded me of an artichoke. I made my own vegan cheese sauce, used red and green enchilada sauces (Christmas enchiladas), and, of course, had to make my famous spicy jalapeño margaritas to go with! Especially, since I was chef-ing this up for the new year! Bubbles during the EST & PST ball drops and margs the rest of the night. WOo-hOo! 

Enjoy the recipes and my pics from Manzanita! I threw in one from our walk downtown on New Year’s Eve before the margs and enchiladas (G was super upset he couldn’t play in the fountain. 😉 Cheers to a MUCH warmer winter than last! 

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Vegan Chicken Enchiladas & Jalapeño Margaritas
Yields 8
Vegan Chicken Enchiladas & Jalapeño Margaritas! were my New Year's faves this year! Jackfruit chicken, homemade vegan nacho cheese, and spicy margaritas!
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Total Time
1 hr
Total Time
1 hr
For the enchiladas
  1. 1 can Trader Joe's Jackfruit - sliced into thin strips
  2. 2 Tbl Trader Joe's Onion Salt
  3. 1 Tbl taco seasoning
  4. 3 cloves garlic - chopped
  5. 1 C onion -diced
  6. 1/2 C red enchilada sauce
  7. 1/4 C green enchilada sauce
  8. 3-4 C vegan cheese sauce (I used my own recipe - in recipe index on blog)
  9. 8 tortilla shells
  10. Oil for pan
  11. Salt to taste
For the margaritas
  1. 10 limes - juiced
  2. 1 1/2 C tequila
  3. 1/2 C pickled jalapeño - sliced
  4. 4 oz orange juice
  5. 2 oz orange liquor of choice (Cointreau or Triple Sec)
  6. 2 Tbl agave or honey
  7. Pinch of salt
  8. Ice
Instructions
  1. Preheat oven to 350f
  2. In a pan over medium heat, add onion in oil with a pinch of salt and cook for about 3 minutes
  3. Add garlic and cook for an additional minute
  4. Add jackfruit, onion salt, salt, taco seasoning, and stir occasionally for about 8-10 minutes or until slightly browned
  5. In a separate pan, spray with oil and layer the bottom with some enchilada sauce
  6. Evenly spread the jackfruit and cheese into each of the 8 tortillas
  7. Roll them up and place in pan
  8. Cover fully with the rest of the enchilada sauces and bake for approximately 15-20 minutes or until lightly crisped
  9. For the margaritas: (Make whilst the enchiladas are baking)
  10. Place all of the ingredients into a pitcher and mix well
  11. To serve, take a shaker with ice, pour mix over ice, and pour into individual margarita glasses - the jalapeños should be strained with the ice and therefore neither should enter the margarita glasses
Notes
  1. Margarita recipe makes about 6
  2. Enchilada recipe makes 8
Food Galley Gab http://foodgalleygab.com/

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!

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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/

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/

Thanksgiving Nachos!

So, I have LOADS of leftover stuffing, meatloaf, Tofurkey Roast, mashed potatoes, and gravy. Like all y’all, I didn’t really want to go old school and make ‘garbage bin’ style sandbos with all of the leftovers – been there, done that. After wondering what else I could do with this smorgasbord of food, I had an “a-ha!” moment. Everything tastes super and insanely good when baked over tortilla chips. I added some nooch and some Daiya cheddar, heated the oven, and was left with an orgasmic, mouth melting, tongue drooling plate of Thanksgiving Nachos. Everything was vegan and gluten free with the exception of the Tofurkey, too! We pretty much killed it in the food department this year for T-day. Crazy amounts of good wine, good food, and superb people. I loved hosting my fam, going wine tasting, bowling, shopping, restaurant-ing, and garage-game-playing for the week they were here. I miss them already! Here’s to hoping for version 1.3 for 2018’s T-day!

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12 Mexican Inspired Munchies & Meals – Vegetarian & Vegan!

12 Mexican Inspired Munchies & Meals – Vegetarian & Vegan! Has been a post I’ve been meaning to make for ages. Glad I waited since I’ve created a few more faves since then. Honestly, I don’t know one single person who dislikes, scratch that, doesn’t absolutely LOVE Mexican inspired food! It’s an amazing cuisine for veg-heads and vegans alike. If you’re a carb whore like myself, and this food is not your jam, I sit here, flabbergasted. If you are in fact of my ilk, then you’ll love these meals by washing them down with a serious margarita or beer. The first is usually preferred, as beer can put my guaranteed-to-be-stuffed belly over the top in fullness. 

I thought about waiting to post this for Cinco de Mayo but now is a perfect time with the cold coming in. Time to stay at home, have friends over, cook, drink, and eat! Pretty sure this is what I live for (besides my fabulous wee man of course). Click on the recipe name below the pic for the recipe. Let me know your faves in the comment section! 🙂

Recipes in order of pictures: 

Crazy Creamy Mexican Pasta, Holy Sh#% Loaded Nachos!, Lentil & Tofu Breakfast Quesadillas, Amazing Classic Guacamole, Buffalo Cauliflower Bowl, The BEST vegan nacho cheese sauce ever!, Vegetarian Chicken Street Tacos, G’s Arugula White Bean Quesadilla, Mexican Vegan Sushi Rolls, Green Goddess Cheesy Quesadilla, Easy Spinach & Mushroom Cheesy Quesadillas, Vegan & Vegetarian Huevos Rancheros

*Recipes from the archives and many of them on Foodgawker & Food52!