Food Galley Gab

Mediterranean Faux Chicken Wrap

Mediterranean Faux Chicken Wrap is was the product of the amazing & surprising purchase of my Morning Star Chik Patty find. If you’ve read the post prior to this, you will know of the true and utter gleamingly wondrous glories that were running through my heart upon finding these patties.  Something so simple but I had never seen in Beijing for the 5 years I’ve lived here!  It filled my vegetarian soul for sure.  Needless to say, I made Chik Patty everything for weeks! 

As per usual, this wrap was concocted via the remnants in my refrigerator. Waste not, people!  I’ve been on an arugula kick lately, as I’ve been getting loads of amazing & perfectly spicy arugula.  I threw some feta, hummus (click for recipe), cucumbers, cherry tomatoes, oregano, arugula, s & p, and of course, a Chik Patty into a whole wheat wrap.  Thus the birth of this Mediterranean Faux Chicken Wrap.  Super healthy, incredibly easy, tasty as can be, and last, but not least, done in 5 minutes!  Who could ask for more?!  Use what you’ve got, add to this wrap recipe, and get your creativity cookin’, please feel free to leave a comment as to how you’ve done yours.  Eat well!

Mediterranean Faux Chicken Wrap

Mediterranean Faux Chicken Wrap
Yields 1
Mediterranean Faux Chicken Wrap is an amazingly easy, healthy & delicious vegetarian wrap. Done in 5 minutes!
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Total Time
5 min
Total Time
5 min
Ingredients
  1. 1 whole wheat wrap
  2. 1 small-medium handful of arugula
  3. 2 tsp oregano (less or more if you'd like)
  4. 2 cherry tomatoes - sliced OR a few sun dried tomatoes diced
  5. large spoonful of hummus (I like A LOT)
  6. feta cheese - as much or as little as suits you
  7. 4 thin slices of a cucumber
  8. 1 Morning Star Chik Patty - diced OR any soy product you deem delicious
  9. sea salt & cracked pepper to taste
Instructions
  1. Smother your wrap in hummus, place the cucumbers on top, and sprinkle with oregano
  2. Layer the arugula atop and then place all ingredients over the arugula
  3. Sprinkle with your salt & pepper
  4. Roll it up and you're done!
Wine pairing suggestion
  1. Sauvignon blanc
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Lentil Sloppy Joes To Die For!

Lentil Sloppy Joes To Die For! are a twist on a childhood recipe.  I loved these growing up!  Now, I smother these in cheese, however, if you want it a tad healthier or you would like to make it vegan, forget the cheese!  Still totally delicious, cross my heart!  I have to say, I’ve never had a real sloppy joe, as I have been a veg head since I was 8 yrs old.  I can honestly say that I don’t really think I’d love one.  I am, and always have been, a lover of the lentil so this is truly an amazing recipe whether or not you enjoy the real deal.  Thinking of what to do for a meatless Monday perhaps? These are your jam.  Thinking of alternative or twists on the ol’ classic? Again, these are your jam.  I think I’ve mentioned before how my mother told me to never eat spaghetti on a date (me + pasta = hot mess).  Well, these should never be eaten in the company of a first date or anyone you are trying to impress.  You will less than impress, as you will be a sloppy mess!  Sorry, had to do it. Sloppy & delicious.  Wash it down with a cold brew and you’re golden.  Bring your napkin (or ten) and slop your way to heaven.

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Lentil Sloppy Joes To Die For!
Yields 6
These Lentil Sloppy Joes truly are to die for! Easy, delicious, and loaded with flavor. Bring them out for your next party or on a meatless Monday!
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Total Time
25 min
Total Time
25 min
Ingredients
  1. 6 large toasted buns of your liking
  2. Oil for pan
  3. 2 cans lentils
  4. 20 oz (about 2 1/2 C) shredded pepper jack cheese
  5. (Optional) Some sort of soft & creamy spreadable cheese for the bottom bun - I used cracked pepper cheese
  6. 1 avocado - sliced
  7. 1 large onion - diced
  8. 6 cloves garlic - minced
  9. 4 celery stalks - diced
  10. 1 small carrot - diced
  11. 1/4 good ketchup
  12. 1/4-1/2 tomato paste
  13. 2-3 Tbl dijon mustard
  14. 2 tsp balsamic vinegar
  15. 1 Tbl brown sugar
  16. 1/4 veggie broth
  17. 2-3 Tbl dried oregano
  18. Hot sauce to taste
  19. Salt & pepper to taste
Instructions
  1. Heat pan with oil and add onion & a dash of salt. Cook for about 5 minutes
  2. Add garlic, more salt/pepper & cook for 30 seconds more
  3. Add celery, carrot, and half the oregano - cook for about 5 minutes or until soft
  4. Add tomato paste, ketchup, mustard, broth, balsamic, brown sugar. Stir for 1 minute
  5. Add lentils, hot sauce, and rest of oregano, plus any more salt & pepper you'd like
  6. Cook for about 10 minutes stirring often.
To assemble
  1. On toasted buns, spread creamy cheese on bottom halves & add half of the pepper jack on top
  2. On top bun add avocado and the rest of pepper jack
  3. Slop the lentil mixture on top of bottom bun, carefully put the top on
  4. Throw some awesome potato chips on the side of each plate!
Notes
  1. These make 6 large sloppy joes but can be make into slider style buns for a party!
  2. Serve with a cold brew of your liking!
  3. I always serve with potato chips on the side (these were jalapeno flavored...yum)!
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Croissant Egg/Egg Monster/Breakfast Feast!

I was looking to be glutenous on a Sunday morning way back when.  Well, I’m always looking to be glutenous on every Sunday morning.  I LOVE breakfast but sometimes have a hard time finding something different.  I wanted a breakfast platter of sorts and before I knew it I ended up with this feast!  I have never thought of having mushrooms as a side for bfast until traveling around Europe.  Many of the hotels offered this and as a mushroom lover I thought to myself, “why the ‘bleep’ haven’t I thought of this?! I eat mushrooms with everything!”  So, after beating myself up about it right, left, and center I decided this would now be a weekly staple.  What to add with this staple? Well, after being reminded of these amazing European hotels I was quickly reminded of the awesome croissants they served, next came the thought of eggs, then toast, fruit, and my mind soon arrived at the recipe platter below. Simple, quick, delicious, satisfying, and seemingly grander than it really is (who doesn’t love that?)… I present to you… drum roll please… “Croissant Egg/Egg Monster/Breakfast Feast!”

Croissant Egg Sandwich & Breakfast Feast!

Croissant Egg Sandwich & Breakfast Feast!

 

Croissant Egg/Egg Monster/Breakfast Feast!
Yields 2
A huge and hugely satisfying Sunday morning breakfast. Croissant Egg Sandwich, Egg Monster (hole in the middle), mushroom/ potato/fruit sides breakfast platter. Spoil your loved one, or heck, yourself!
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Total Time
15 min
Total Time
15 min
Ingredients
  1. 4 eggs
  2. 2 croissants
  3. 2 pieces delicious sandwich bread
  4. 2 slices cheese (I used white cheddar)
  5. 4 medium slices ripe & juice tomato
  6. Small handful of arugula
  7. 1/2 C mushrooms (I used oyster mushrooms)
  8. 1 Tbl fresh oregano - chopped (or 2 tsp dried oregano)
  9. Salt & pepper to taste
  10. Oil for pan
  11. 1 C fruit of your choice (I used diced melon & strawberries)
  12. Breakfast potatoes (find this recipe in my California Omelette with Homemade Breakfast Potatoes Recipe) or hash brown patties per plate
For the Croissant Sandwich
  1. Slice open croissants and top each with a piece of cheese, two slices of tomato, and arugula
  2. Scramble your 2 eggs with salt, pepper, and oregano (save some for mushrooms)
  3. Place eggs on top of croissant. Voila!
For the Egg Monster
  1. Cut a small & circular hole in each piece of bread
  2. In a heated pan, place bread & crack your egg in the hole (cook to desired temp) - sprinkle with salt and pepper. Done!
Mushrooms
  1. Heat pan with oil & throw in mushrooms. Add salt, pepper, and oregano. Cook for approximately 3-5 minutes depending on the type of mushrooms. Finished!
  2. Put each of the sandwiches on both plates
  3. Add potatoes, mushrooms, and fruit as a side
  4. Enjoy your feast!
Notes
  1. Serve with a nice Bellini or Kir Royal, an amazing cup of coffee, and you've started out your Sunday more than successfully! Now, you've guaranteed yourself an awesome day!
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Veggie Twist on a BLT

Veggie Twist on a BLT
Yields 1
An easy, quick, and yummy vegan or vegetarian twist on the classic BLT. Ten minutes to deliciousness!
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 2 slices hearty whole wheat bread - toasted
  2. 2 slices vegetarian bacon
  3. 2 medium slices of firm or extra firm tofu
  4. 1/2 avocado
  5. 2 slices of tomato
  6. 1 Tbl green onion - diced
  7. 6 baby spinach leaves
  8. 1 Tbl Vegenaise (my favorite is the grapeseed)
  9. Salt & pepper to taste
  10. 1 tsp taco seasoning
  11. 1 slice white american cheese (optional)
  12. Olive oil
Instructions
  1. Coat tofu with oil and taco seasoning (both sides)
  2. Cook tofu on medium in pan until golden brown on both sides
  3. Spread the Vegenaise on both sides of toast
  4. Smash the avocado on both slices of bread and sprinkle with salt and pepper
  5. On one side of the toast place the spinach, bacon, and then tofu
  6. On the other side of toast place the green onions & top with cheese (optional), then top with tomato
  7. Put the pieces of bread together, slice in half, and enjoy!
Notes
  1. Smoked tempeh bacon is a very nice choice for your veggie bacon!
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The Most Bitchin’ Broccoli & Eggplant Veggie Burger Ever!

The Most Bitchin' Broccoli & Eggplant Veggie Burger Ever!
Yields 4
An amazing vegetarian broccoli burger with an equally amazing sauce. Impress your guests with this mouth watering patty!
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Prep Time
40 min
Cook Time
10 min
Total Time
40 min
Prep Time
40 min
Cook Time
10 min
Total Time
40 min
Ingredients
  1. 2 eggs
  2. 1 large potato, skin on - diced
  3. 2 C eggplant -diced
  4. 4 Tbl cooked lentils
  5. 1/3 C loosely packed fresh basil - chopped (save some for garnish)
  6. 1/4 C bread crumbs
  7. 1 C broccoli florets, no stems - diced
  8. 1 shallot - diced
  9. 1 1/2 tsp cumin
  10. 1/4 tsp cayenne powder
  11. 2 tsp oregano
  12. 1 tsp salt
  13. 2 Tbl parmesan cheese (optional)
  14. Olive oil
  15. Grain and seeded buns
For the sauce
  1. 2 Tbl sesame paste OR tahini
  2. 1 1/2 Tbl lemon juice
  3. Pinch of salt
  4. 1/4 tsp garlic powder
  5. 1 Tbl freshly chopped cilantro
  6. 2 Tbl water
  7. 1/2 tsp chilis (I use jarred fermented Chinese chilis)
  8. 2 Tbl plain yogurt or plain greek yogurt
  9. 1/2 tsp dill
Instructions
  1. Steam potatoes until soft
  2. Cook shallot for about 5 minutes
  3. Add lentils and stir for about 1 minutes
  4. Add garlic and stir for about 1 minute more
  5. Add eggplant and 1/2 tsp salt, 1 tsp oregano, 1 tsp cumin, 1/4 tsp cayenne and stir for 5 minutes
  6. Add broccoli, basil, and the rest of the seasoning, and stir for about 3-5 minutes
  7. If using parmesan, add now
  8. Remove from heat and place in bowl adding your potato, eggs and bread crumbs. Blend with immersion blender until smooth
  9. Let cool in fridge either briefly or overnight
  10. Form mixture into patties
  11. Brush patties with olive oil and heat in pan until each side is golden brown
For the sauce
  1. Mix all ingredients together and blend with immersion blender or small food processor
  2. Place the burger, open-faced, on the bottom bun
  3. Add sauce and garnish with basil
Notes
  1. To make these burgers really solid you can place them in the refrigerator for two hours or over night before cooking them.
  2. Feel free to plump these burgers up when serving with red leaf lettuce, onions, cucumbers or anything you'd like!
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