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!
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Vegan Mushroom Lentil Wellington

Vegan Mushroom Lentil Wellington was the best decision EVER for my Christmas dinner. It was incredibly easy to make, loaded with flavor, healthy, and seemingly fancy-schmancy so my guests were uber impressed! Typically, I hear of mushroom Wellington as a vegan substitute for beef Wellington, however, with my love for lentils and wanting a more solid stuffing, I opted to add lentils as well. So glad I did! Was crazy tasty and enjoyed by all! This recipe will be a crowd pleaser for Thanksgiving dinners, Christmas dinners, Easter dinners etc. I’d really love your opinions on this if you make it so please share in the comment section!

Along with my Vegan Mushroom Lentil Wellington I made a carrot barley soup (usually I add mushrooms but didn’t want to overload on the shrooms), and mashed potatoes & gravy (extra gravy for the Wellington). We chowed it all down with a beautiful Simi cabernet sauvignon! For the mashed potatoes, I used Earth Balance ‘butter’, unsweetened almond milk, fresh rosemary, and salt & pepper. For the gravy, I used dijon mustard, Braggs Aminos (or soy sauce), veggie broth, flour, Earth Balance, thyme, and salt & pepper. 

Christmas was extra amazing this year because it was the first year that G could really get into the xmas magic and spirit (movies, songs, presents), and because it was the first year that I have spent Christmas as a home owner! I am a lover of the art of decorating for all holidays… especially, Christmas and Halloween! It was awesome to listen to my favorite xmas tunes (classics and, hello, Mariah Carey!), drink Poinsettias, and decorate the new house with the fam. A pretty amazing month! Missing my grandma hardcore over the holidays but keeping her alive in spirit. 🙂 Now, it’s the new year and I’m crazy committed to my goals/resolutions for 2018! Read my previous Poinsettia post if you’d like to join me in ‘said’ resolutions! Lastly, I’m back to work today. Great to be back in a routine, but missing sleeping late, hangin’ with G, seeing my friends, shooting food, and exploring Portland! Sigh… maybe one day my dream of blogging/writing full time will come true. Until then, enjoy your return to the grind! XO -FGG

PS- Daytime photos of the Wellington are from the next day. For the full effect of the crispiness of the loaf, look at the nighttime pics. 🙂

Vegan Mushroom Lentil WellingtonIMG_0826IMG_0823IMG_0726IMG_0718IMG_0674IMG_0715

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Vegan Mushroom Lentil Wellington
Serves 6
Vegan Mushroom Lentil Wellington is an easy, healthy, and delicious meal that will impress any guest! A perfect holiday meal!
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Ingredients
  1. 18 oz cooked lentils (I used Trader Joe's Steamed Lentils)
  2. 3 C sliced baby portobellos
  3. 1 roll of phyllo dough/puff pastry
  4. 1/4 C unsweetened almond milk (or any unsweetened milk) for brushing dough
  5. 1/4 C olive oil for brushing dough & additional 2 Tbl for pan
  6. 1/4 of a yellow onion -diced
  7. 3 cloves of garlic - minced
  8. Salt & pepper to taste
  9. 1 tsp chopped fresh rosemary
  10. 1 tsp all purpose seasoning
  11. Optional: fresh rosemary sprig for garnish
  12. Gravy to taste
Instructions
  1. Heat pan with oil and add onions cooking for approximately 4 minutes
  2. Add garlic - stirring occasionally for 1 minute more
  3. Add the mushrooms, salt & pepper - stir for approximately 5 minutes
  4. Add the lentils, all purpose seasoning, and rosemary, and stir for approximately 5 minutes more
  5. Heat the oven to 375f and remove the mushrooms & lentils from the heat
  6. Spray a baking sheet with oil and place a few sheets of pastry on the sheet to make a large enough surface area for your Wellington and brush with oil
  7. Top those sheets with 5-6 more layers - brushing each layer with oil prior to placing the next layer on top
  8. Add contents from pan (mushroom/lentil contents)
  9. Cover the mixture with an additional 5-6 layers brushing oil in between layers again
  10. For the top layer, do not oil (top), brush with almond milk
  11. Press sides together, adding more oil if needed and fold upwards -flip the Wellington over and place in the oven for approximately 35 minutes or until slightly browned
  12. Place a sprig of rosemary on top for a garnish
  13. Wait at least 5 minutes before slicing
  14. Serve with gravy
Pair with
  1. Cabernet Sauvignon
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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! 🙂
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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
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Vegan Pumpkin Mac n’ Cheese

Vegan Pumpkin Mac n’ Cheese is creamy, easy, delicious, and healthy! You’ll fool all non-vegans for sure! I brought this to a friend’s Thanksgiving this past weekend and I overheard loads of people saying, “you’d have no idea there wasn’t any cheese in here.” The texture will melt in your mouth for sure. Just another carb to add to your Thanksgiving day menu! This is a vegan game changer… no doubt.

A couple of my sibs are flying in for my vegan T-day. We have gluten free, vegetarian, and vegan amongst us. I am making this Vegan Pumpkin Mac n’ Cheese (with gluten free pasta), a vegan meat loaf, Tofurkey roast, stuffing with ‘sausage’ (homemade of course), mashed potatoes, mushroom gravy, spinach salad with candied pecans, and an apple pie & pumpkin cheese cake for Thanksgiving. I’m serving a vegan spinach and artichoke dip, some sort of hummus, and a vegan sour cream & onion dip for appetizers. They’ll be LOADS of wine and bubbly throughout the day and well into the evening. If any of us make it up the stairs for bed I will die in utter amazement! I’m carbin’ everyone the ‘f’ up and steering us into booze-ville. If we end the night with garage games I’ll be pleasantly surprised; though I won’t be holding my breath. 

I didn’t anticipate on shooting this pasta so these are all of the pics I have! Poor light that day, too. I brought this Vegan Pumpkin Mac n’ Cheese, fresh flowers and herbs from my garden, and a bottle of pomegranate mimosas with pom seeds to my friend’s house. She hosted an awesome soiree and it was SO great to see her, as I’ve not seen her since I moved back to OR last year. Thanks for the hospitality, Bethany! 🙂

Happy early T-day to all!

IMG_8436IMG_8450IMG_8462Vegan Pumpkin Mac n' CheeseIMG_8458

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Vegan Pumpkin Mac n' Cheese
Vegan Pumpkin Mac n' Cheese is creamy, easy, delicious, and healthy! You'll fool all non-vegans for sure! Share for Thanksgiving or for any evening meal!
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Total Time
25 min
Total Time
25 min
Ingredients
  1. 16 oz pasta (I used cellentani)
  2. 1/3 cup raw and unsalted cashews
  3. 1 small butternut squash - steamed and de-shelled
  4. 3 Tbl nutritional yeast
  5. 1/2 a 15 oz can of pumpkin puree
  6. 1 tsp of thyme
  7. 1 veggie broth cube (I used the equivalent with Better Than Bouillon Vegetable Broth)
  8. 1 small onion - diced
  9. 2 cloves of garlic - diced
  10. Oil for pan
Instructions
  1. Boil water for pasta and cook when ready
  2. Heat a pan and cook onions for 3 minutes
  3. Add the garlic and cook for an additional 2 minutes ( like mine slightly browned)
  4. In a high powered blender (I use my Vitamix) add the onion/garlic mix and all other ingredients other than the pasta
  5. Blend until smooth
  6. Poor contents of the blender over the drained pasta and mix well (add water if needed)
  7. Done!
Notes
  1. Amazing dish for Thanksgiving! Also, I LOVE a good hot sauce on any mac n' cheese. If we are sympatico, go nuts!
Pair with
  1. White wine: Chardonnay
  2. Red wine: Barbera
Food Galley Gab http://foodgalleygab.com/