Artichoke Balsamic & Basil Hummus
Artichoke Balsamic & Basil Hummus is my most favorite hummus of the year! I have a true love affair with this hummus. I’m cheating on my old love, sun-dried tomato and basil hummus (recipe coming soon), with my new love. Believe me, she’s worth it. My husband doesn’t even like artichokes but loves the crap outta this recipe. I am a big fan of serving this with crackers and little brushetta-esk toasts. However, veggies, pretzels, pita bread, and other dipping vessels will more than suffice as well. So chomp down and do you! Just do it with this damn fine Artichoke Balsamic & Basil Hummus. Guilt free, regret free, recipe of the year.
To jazz it up, I often throw in some parmesan cheese and garnish with that as well. In the recipe you see today, I used marinated artichoke hearts, however, if I had a can of artichoke hearts, I would’ve marinated them myself for a few hours or overnight in this: Olive oil, balsamic, salt, pepper, oregano, and fresh basil. Then I would’ve ignored the balsamic in the recipe card. If you’re lookin’ for quick, easy, delicious, impressive, and sexy apps for a soiree, you simply must add this to your repertoire. Cheating has never tasted soooo good. 😉
Disclaimer: I am not promoting cheating. Just having a true love affair with food.
PS- My favorite vegan parmesans right now are Violife & Follow Your Heart. 365 also came out with a great shredded parm!
- 1 can garbanzo beans (save the liquid from the can)
- 4 oz marinated artichoke hearts
- 1-2 cloves garlic
- 2-3 tsp lemon juice
- 2 Tbl tahini
- 4 Tbl garbanzo bean liquid (or as much or little as you'd like for texture)
- Salt to taste
- 5 leaves fresh basil
- 1-2 tsp balsamic vinegar
- Parmesan cheese to taste
- Dried or fresh oregano to taste
- Place the tahini, basil, salt, bean liquid, garlic, and artichoke hearts in your mini food processor and puree
- Add the garbanzo beans, lemon juice, balsamic, and any more bean liquid you would like and puree
- If using parmesan cheese and/or oregano, add now and puree again
- Serve and garnish with basil and if you'd like, fresh ground pepper & parmesan cheese
- For a creamier consistency substitute half the can of garbanzo beans for cannellini beans.
- For an even more delicious flavor marinate your own artichokes using: olive oil, balsamic, fresh basil (chopped), dried or fresh oregano, salt, pepper. Marinate for at least a few hours or over night. Do not add the balsamic from the recipe card into the food processor if you've done this.
- Dry Sauvignon Blanc
Parmesan & Artichoke Dip
Parmesan & Artichoke Dip is a creamy and divine dip that everyone must be serving at virtually every fun, fancy, or low down/hoedown affair. This dip is compliments to my very first guest poster. A big welcome and HUGE “thank you” to my Beijing bestie, Ms. Alana Martin! Not only is she amazing, but her dip is as well. She serves this at every party and I’m pretty sure it’s always the first thing to go. I was saying that I wanted one more recipe to add to my game day post (to come) and was hoping that she’d kindly find some time (like asap, as I asked her last minute) out of her extremely busy work day, mommy day, and wife day, to make this, let me photograph it, and of course, let me eat some as well. In all of her fabulousness, she agreed, and lucky for all of you and every party that you may have in the future, for her easiness & agreeability. Healthy? Ummm… Can it be made healthier? Totally! Replace all mayo with Greek yogurt. You can serve this with almost anything as well and it takes a mere minutes to make. So let me get this right? Divine? Check. Delectable? Check. 5 minutes or less? Check. Guaranteed crowd pleaser? Check, check, check, check, check! Why are you still reading this? Get your artichokes and start stirrin’! Game day awaits!
Disclaimer: Had to be shot at night. I’ve been trying SO hard to only shoot during the day but alas, this simply wasn’t possible this time around.
- 3 Tbl mayo
- 1 1/8 C plain greek yogurt (260 grams)
- 1/2 C shredded fresh parmesan cheese
- 1/2 lemon - squeezed
- 1 clove garlic - pressed
- 1 tsp of dried oregano and a dash more for garnish
- 1 can artichoke hearts
- Salt & pepper to taste
- Mix all ingredients together in a bowl
- Garnish: (optional) with a sprinkling of oregano & shredded parmesan
- Serves enough for a small party (in conjunction with other appetizers of course) - approximately 2 1/2 cups
- Serve with veggie sticks, baguettes, bread sticks, or anything you like!
- Great with a crisp white wine
“Just Egg” New Yorker Omelet
“Just Egg” New Yorker Omelet is VEGAN & loaded with delicious Italian NY style flavors. Easy, healthy, done in 10 minutes! If you follow my blog, you already know how obsessed with JUST EGG I am. I literally eat it (mostly in omelet form) every morning that I can. I was a lover of real eggs back in the day, but Just Egg is even better in my opinion! Vegan eggs for the win – hell yeah.
Currently, I am on a road trip through California. You can follow my journey on Insta (https://www.instagram.com/foodgalleygab/) or some of it on FB (https://www.facebook.com/foodgalleygab). I left about 17 days ago from Portland, OR. Sadly, I have only had my Just Egg twice at the beginning of my adventure. I brought my camping stove so I could stay in motels and keep the trip cheap-o. The stove has somewhat worked but I am loving how vegan-friendly California is. And, I’m obsessed with Ike’s sandwiches.
2020 sucked for almost everyone. It sucked pretty extra hard for me with a fucked up post-divorce scenario. I needed 2021 to start with a bang so I made a decision to do my California road trip adventure with my kiddo, Greyson. I was gone a week later. And, honestly… it has been AMAZING so far. Taking the time to sort out my plans, be happy (first time in two years I’ve made it this long without depression), and be outside as much as possible. Thus far, a massive success.
I stopped in southern OR for one night. Then San Fran, Santa Cruz, San Luis Obispo, Venice Beach, Palm Springs (and surroundings), and Calabasas (and surroundings). I’m eventually hitting up Monterey and will then stay with my sister and fam in Santa Clara. I’ll take a breather there and then head to Mendocino, and back into OR. From there I’ll stay in Ashland, then Sisters, and finally, back home to Portland. I haven’t decided if I am going to stay in Portland before I get to China. They will aren’t letting in dependents so I am still stuck, teaching from abroad. I can’t believe we were supposed to move last July. I am so ready to be back in China living the glorious expat life! Like, yesterday…
Anyway, back to vegan omelets. “Just Egg” New Yorker Omelet is the bomb! This is great for breakfast or for any meal of the day! I have loads of delicious Just Egg recipes. Click on the name of the recipe below to bring you directly to that link. Cheers to making this year better. 🙂
More Just Egg recipes: (click on title)
Vegan “Just Egg” Southwest Omelet
Just Egg Hash Brown Omelet
The BOMB Just Egg Vegan California Omelet!
Asparagus, White Bean & Parmesan Vegan “Just Egg” Omelet
Vegan “Just Egg” 5 Minute Breakfast Sandwich
For your cooking pleasure – (been listening to lots of Bob Dylan on my road trip):
“Just Egg” New Yorker Omelet
Makes 1 large omelet
Ingredients –
1/2 bottle of Just Egg
1/4 C shredded vegan mozzarella (I used Violife)
2 tsp vegan shredded parmesan (I used Follow Your Heart)
1 Tbl capers
1 1/2 Tbl chopped marinated artichoke hearts
2 Tbl sliced olives (I used black olives)
2 C loosely packed baby spinach
2 Tbl (heaping) cannellini beans
1/2 tsp fresh chopped thyme (less if using dried thyme)
1 tsp fresh chopped basil (less if using dried basil)
Salt & pepper to taste
Olive oil for pan
Directions –
Heat oil in small pan over medium low and then pour in Just Egg
Add salt, pepper, basil, and thyme (spread evenly on top of omelet)
Evenly spread beans, olives, capers, and cheese – let cook for about 2-3 minutes
Add the spinach and let cook for about 2 minutes more. The bottom of the omelet should be cooked and slowly cooking through to the top
Fold omelet over and cook for one minute on each side – the inside should be fully cooked
Serve with a delicious piece of fresh bakery bread! (I used a fresh roasted garlic clove loaf)
Pair with –
Cava sparkling wine OR a Blanc de blancs
The Ultimate Vegan Christmas Menu
The Ultimate Vegan Christmas Menu is a perfect list of recipes that are delicious and crowd-pleasing for any vegan Christmas. Recipes include a variety of vegan appetizers, soups, salads, main dishes, and cocktails. You can mix and match to make your own perfect vegan Christmas menu!
I LOVE Christmas time. I’m sure I’m not alone in that. 😉 A perfect Christmas, even in the shit-storm we can call 2020, should still include great food and drinks. I know many people will be having a lot of family/friend time over Zoom. We make the most of what we have, right? And, it’s celebratory in its own right since we can say a hearty, “goodbye!” and “FuCk YOu!” to 2020! Wooooo-hooooo!!!
I am supposed to be living in Shenzhen, China right now, teaching music at a dope international school, with my son receiving a free and amazing education there. I am now instead, teaching over Zoom, at night, awaiting the moment I can get my visa.
I miss my friends, I miss a full paycheck, I miss restaurants, activities with my kid like bowling, the zoo, the children’s museum, etc. I miss my kid’s Taekwondo and swimming lessons. This year I was going to start his piano lessons, too. I now also work at my kid’s private Chinese School since I can no longer afford the tuition without it.
This year has also brought intense emotional pain from my ex both pre & post-divorce, panic attacks ending in ER visits, and a litany of health issues stemming from mind-blowing levels of stress. I am more than happy to let go of this shitty fucking year! I KNOW I am not alone in this. 😉
Despite my diatribe of bullshit, I am still standing, and I still choose to celebrate the good in this world. Holidays (to me) are incredibly important to keep our happiness afloat, or at least remind us that we have happiness somewhere still within, if even for a day. Make this Christmas count! Let it be the precursor to the mouth of 2021. Enjoy the shit outta your Christmas company, even if only via Zoom, good food, good libations, the giving of gifts, and of course, good music. Cheers!
If you guys have any staple vegan Christmas recipes/food that you make, please post in the comment section to share some ideas. Enjoy The Ultimate Vegan Christmas Dinner Menu and have an amazing holiday!
An ultimate classic Christmas song from my all-time favorite Rudolph movie! (The movie is free on YouTube btw)…
Also, click HERE for a link to my article, Dear Santa Baby (A letter for adults)
*Click on the name of the recipe to bring you directly to the link!
The Ultimate Vegan Christmas Menu!
Appetizers –
Premier Tomato Bruschetta with Olives & Capers
Artichoke Balsamic & Basil Hummus
Fried Green Tomatoes with Special Sauce (vegan)!
Soups –
The BEST Vegan Pasta e Fagioli
The BEST Vegan Creamy Tortellini Soup! *This could be a main dish, too – SO filling!
Vegan Kale, Broccoli, & White Bean Soup
Lentil Soup with Sauteed Mushrooms (Vegan)
Salads –
Sauteed Veggie & Farro Spiralized Zucchini Salad
Main dishes –
Vegan Mushroom Lentil Wellington
Vegan Kale Pesto Lasagna with Veggie Tofu Ricotta
Creamy Rigatoni with Lentils & Fresh Oregano – Vegan!
Creamy Vegan Macaroni and Cheese!
Sun-dried Tomato and Basil Stuffed Portobello Mushroom
Cocktails –
Desserts Cocktails –
Spiked Vegan Peppermint Hot Chocolate!
Minty Cacao Espresso Cocktail (Vegan)
If this is all too overwhelming for you, Whole Foods is doing a pre-made vegan Christmas dinner and I am pretty sure you can pick and choose some of your menu items! Click HERE for the link.
Greyson & my “Happy Holidays” card 🙂
The BEST Vegan Thanksgiving Menu
Happy almost T-day, everyone! This is mostly a repost from last year with a few additions. In this post, I am giving you my recipes AND my favorite premade vegan roasts. Honestly, I serve at least one every year. It’s 2019 so we have options, people! When I was 8 years old and vegetarian, it meant I could eat a lot of potatoes and some sides. As a vegan? I would’ve had nothing but some veggies. Then came Tofurky. It was okay at the time. Now, Tofurky has jazzed it up and we have Gardein and Field Roast to give Tofurky some serious competition.
This year my vegan thanksgiving will look a bit different. One, I’m divorced. Thank. Fucking. God. Well, not yet, but soon. It couldn’t come fast enough. I’m doing a Friendsgiving, okay, one of my sisters will be here too, at my new and awesome apartment. I thought I’d miss my house SO much. Turns out, I don’t. I guess home is wherever and whatever you make it. This year, I’m serving many of the recipes below and a roast. I’m also adding a staple salad from Thanksgivings of my childhood. My mother made this salad every year. I don’t have a pic of it, however, I use mesclun greens, red onion, sliced purple grapes and small bits of apple, candied pecans or walnuts, garbanzo beans, vegan blue cheese or vegan feta (optional), and a homemade honey mustard dressing. SO GOOD! My friends, their kids, the Macy’s parade, lots of jazz records, awesome cocktails, dresses that stretch to match my belly as it begins to bust, my couch, and a massive sleepover at my place will complete my holiday of fun. Hell yeah!
Below are recipes for soups, salad, appetizers, entrees, and amazing cocktails. Enjoy the grub and please leave a comment if you make these or even one of these recipes, and let us know what your thoughts are! -FGG
Click on a recipe to bring you directly to the link!
PS- The featured image is by, RUNNING ON REAL FOOD
PPS- I remember seeing this when it aired. I was having a sleepover and my friend and I were watching this from my mother’s bed. I LOVED Adam Sandler. Cheers to the past! 😉
Creamy Vegan Carrot Sweet Potato & Mushroom Soup
Pumpkin Coconut Curry Soup
Lentil Soup with Sauteed Mushrooms (Vegan)
Sauteed Veggie & Farro Spiralized Zucchini Salad
Artichoke Balsamic & Basil Hummus (If you use the parm, my favorite vegan parm is Go Veggie Vegan Parmesan)
The BEST Pumpkin Seeds Ever!
Premier Tomato Bruschetta with Olives & Capers
Vegan Mushroom Lentil Wellington
Vegan Pumpkin Mac n’ Cheese
Vegan Kale Pesto Lasagna with Veggie Tofu Ricotta
Crazy Delicious Veggie Couscous
Sun-dried Tomato and Basil Stuffed Portobello Mushroom
A Maple Bourbon Fruit Fling Named Rosemary
Blackberry Royale
Amazon Link To My Two Self-Published Books!
Image by, Player.One
My 20 Favorite Portland Vegan Dining Spots!
Okay, after the 1000 million hours it took me to write this freakin’ post (well worth it), I present to you the following awesomeness!
My 20 Favorite Portland Vegan Dining Spots! Is just that. Whether you’re a vegan or a vegetarian, even a meat-eater at times, these are my most FAVORITE places to have brunch, breakfast, lunch, dinner, bagels, pizza, and more! Are there other awesome places for vegans to go in P-town? Hell yeah! However, for the purpose of this post, I kept it to my top 20 favorite vegan spots in Portland. I LOVE being a vegan in this amazing city! Honestly, I don’t know if there’s a better place to be for those who eat a meat-free diet. Love it! If you are a Portlander and you want to add to this list, please do so in the comment section.
PS- I LOVE the Beach Boys! This song always cracked me up. On another note, I have a tape cassette of my sister, her old best friend & our neighbor, plus myself recording ourselves singing “Kokomo,” because we were OBSESSED with that song when I was 8 or 9 years old.
My 20 Favorite Portland Vegan Dining Spots!
*Click on the name of the restaurant to bring you directly to their link!
- Vita Cafe – *UPDATE: This is now Cafe Gertrude – meh. Some of the menu is still the same. My ULTIMATE FAVORITE! For breakfast, I LOVE their tofu florentine and tofu Huevos Rancheros (plus, pretty much everything else). No matter what time of day it is, I get a raspberry mimosa and a caesar salad – every time. Their buffalo wrap for lunch is the bomb! And, their vegan mac and cheese is incredible. Their kids’ menu is amazing and crazy cheap (huge portions as well). Weekends can have a wait but it’s not too crazy. Honestly, you can’t go wrong here. They are primarily a vegetarian & vegan restaurant, however, they also have a few meat options. They are on Alberta (the end of the road).
- Gravy– There is no better tofu scramble in any restaurant in all the land that is better than Gravy’s. Not only are there a million options, but you can make your own, too. The portion size is insane! You can eat this for 3 meals! I always choose “The Greco” and I add veggie sausage. They always have a long wait on the weekends, and even sometimes, during the week. They close at 2. The perk is that Gravy is located in the heart of Mississippi St, so I go to Sloan, Pistills, the record store, etc to bide the time.
- Jam on Hawthorne – Another incredible breakfast place with a crazy wait, but it’s worth it! They close at 3. I love their El Beardo (a tofu scramble)! The cocktails/drinks are amazing here as well. They have a great kid’s breakfast menu AND a kids’ play area! Obviously, it’s on Hawthorne. 😉
- Tin Shed– Another awesome restaurant on Alberta! This one is closer to the beginning of the happenings than Vita. It is right across from an adorable boutique that has been there for ages called, Frock. Check that out whilst you’re there, too! Tin Shed has loads of food for non-veg people. However, they have tofu scrambles for breakfast, great veggie lunches & dinners, an awesome happy hour, and even a menu for your dog! Sooo Portland. 😉 There is always a massive line for this joint – similar to Gravy. Stop by the local stores while you wait!
- Nectar Cafe – This little gem is on NE 42nd. Amazing coffee, smoothies, and a perfect little menu. Their vegan sausage bagel sandwich and their buffaloed soy curl wrap are delish! Any of their falafel meals are amazing, too! All vegan menu.
- Sweetpea (Baking Company) – I LOVE this place! Apparently, the street that it is on (SE Stark) has been dubbed “vegan street.” Loads of random vegan stores. I typically go here for a tub of veggie cream cheese and some bagels. Their baked goods are amazing! However, their lunch is SO good, too! The club, the higgins, the reuben… their potato and macaroni salad, etc. are awesome! You never have to wait very long (at least in my experience), and the entire joint is 100% vegan.
- Food Fight! *UPDATE: They didn’t survive COVID! 🙁 Grocery – Okay, so this is actually not a restaurant but a VEGAN grocery store! Again, fuck yeah, Portland! Way to truly be, “Portland.” 😉 It is literally next door to Sweetpea (SE Stark). Awesome selection of vegan stuff I’ve never seen before or that can be hard to come by. Also, behind the register they have the classic chocolate, vanilla, or swirled, soft-serve “ice cream!” Do you love Portland yet?! 😉
- ¿Por Qué No? – This list would be remiss without this AMAZINGGGGG little spot! I have loved you for soooo very long, ¿Por Qué No?. The BEST margaritas in all of Portland. In fact, they serve (fresh) the best margaritas I’ve ever had in any restaurant ever. Their guac and salsa are the tits! My favorite meal is the Brian’s Bowl and their veggie tacos! I have only been to the location on N. Mississippi but there is another location on Hawthorne. During peak hours, there is a line, however, someone usually comes out and asks if you’re getting a drink/cocktail, and will deliver it to you when you’re waiting in line. Awesome, right?! The tiny little restaurant is decorated in the CUTEST Mexican style ever! This place has my heart. 🙂
- Laughing Planet – There are 10 locations in Portland and its surrounding suburbs. Want fast, delicious, healthy, and well-priced Mexican food & some? Look no further! In fact, there is one right down the street from Por Que No on Mississippi! I LOVE their tempeh royale burrito! The burritos are the size of a football! I always add vegan cheese, sour cream, and guac to mine. My other favorite dish there is the Thai bowl… soooo good! The kids’ menu is awesome, too. They have perfectly sized kids burritos (and more meals) and even a tween burrito! Love that. My kiddo always gets the bean and cheese burrito on whole wheat and I add tofu in it. He devours it! You can’t go wrong with anything on the menu here. They have a good selection of draft beer, wine, and even smoothies. Great prices! Everything from vegan to meat.
- Veggie Grill – There are 2 locations of this incredible place in Oregon. One downtown, and one in Cedar Hills. You order at the counter and have your food in 5 minutes (just like Laughing Planet). I love their bahn mi salad, all-day breakfast burrito, and crispy beyond tacos. They also have a good kids menu, great drink selection, and beer. Priced well, fast, and delicious! Everything from vegan to meat.
- Cafe Yumm! – They have loads of locations in Oregon! Their yum sauce is amazing and you can buy it at the restaurant and even some stores. It is predominately Asian food but they have some Mexican style bowls as well. I love their tempeh skewer and their secret Asian man salad. Order at the counter and have your food ready in 5 minutes. Well-priced. Beer on tap and wine. Everything from vegan to meat.
- Ichiza Kitchen – Located in Goose Hollow, this pan-Asian vegan restaurant quickly earned rave reviews. Everything on the menu is great! Go with a group, order loads of food, and share… true Asian style. They are also known for their “rare oolong teas” to quote their website.
- Vtopia All Vegan Restaurant & Cheese Shop – SW Jefferson hosts this incredible shop of homemade vegan cheeses! Try their cheese plate or macaroni and cheese that offers a variety of add-ons. Try the fried buffalo tofu or curl bacon in your mac. The Caprese salad is awesome, too! You really can’t go wrong with this menu. They serve beer and a variety of wines as well. A bit pricier than most of this restaurants in this post, but so unique in the fact that all of the cheeses are made by them! Everything is vegan here.
- The Sudra – Portland’s vegan inspired Indian Restaurant. This place is amazing! You honestly cannot go wrong with anything on their menu. So good!
- Home Grown Smoker – Located on N. Lombard, this vegan BBQ joint is the best BBQ that has yet to come to Portland! Comfort food at its finest. Just FYI, they are closed Mondays & Tuesdays. Try a combo plate, SloSmoMoFo, macnocheeto, or chili mac. You can’t really go wrong with this menu! Decent prices, bomb ass food. Sold!
- Modern Times – The Belmont Fermentorium – Check out their brunch and go for their griddle times! For lunch or dinner, go for their bratwurst, or paul’s reuben. Everything is good! Wash it down with their city of the sun IPA or another of their awesome craft brews. Fair prices, great beers, and all the amazing grub is vegan!
- The Bye and Bye – Just another (the third on this list) restaurant on Alberta! However, The Bye and Bye is more than just a restaurant, it’s a bar as well! It is total Portland grunge without being too grungy. Perfect! It has a cute and covered outdoor back patio, too. The drinks are sooo good and the food is definitely worth the trip. For cocktails, I love the Bye and Bye and The North Williams. Try the peanut noodle bowl or the samurai bowl for some grub. They have a cheap late-night menu as well. Everything is vegan!
- Blossoming Lotus – Located almost on the corner of NE Broadway and NE 15th. Where to start with this one… most vegan restaurants are kinda grungy or just average in their appearance. Nothing worthy of a fancy date night out. That’s where the Blossoming Lotus comes in. The food, incredible cocktails, wine menu, and general atmosphere and interior of the place is quite proper for a vegan restaurant! Don’t go on the weekend without a reservation or be prepared to wait. For apps, go for the cheese plate (homemade) or the chanterelle toast. For lunch & dinner, check out their cheeseburger, bibimbap, or chickpea chana masala curry. However, whatever you decide, it’ll be great! Lastly, they have an awesome weekend brunch. This restaurant is solely vegan!
- Sizzle Pie – Annnddd… now for the pizza! Five of these amazing places in Portland currently exist. What’s best is that if you have a late-night out and need an entire pie (east coast lingo, sorry), I’ll correct myself, pizza, to soothe your boozy soul, look no further than Sizzle Pie to come to your rescue! The delivery schedule is Sunday-Thursday all the way until 3 am, and Friday-Saturday until 4 am! Say whaaaa?!?!?! Vegan pizzas? 4 am? Hell yes! Full disclosure, I’ve only ever eaten this deliciousness when intoxicated, but, I sure did fucking love it! While they sell meat and vegetarian pizzas, they have a nice selection of vegan ones, too. You can even choose between Violife or Follow Your Heart Mozzerella! Check out their buffalo 666 and their new maps out of hell.
- Virtuous Pie – Drum roll please! … Welcome to the dopest and newest vegan pizza digs around P-town! This place blew up with its sheer and utter awesomeness right after it opened. And, rightfully so! Located on SE Division, whether you live near or far, you have to check this place out. They serve single slices or 10″ pizzas. I can hardly choose which one is the best! The super fungi, chorizo & artichoke … They have small plates like cheese platters and garlic knots, etc. In addition, they serve salads, have a good beer selection on tap, some cocktails, and a large coffee & tea list. They have a good HH menu as well! Last but not least, they are just as famous for their ice cream. I’ve been told that their charcoal ice cream is ridiculously amazing!
*CHECK OUT MY MOST POPULAR VEGAN RECIPES (CLICK BELOW)
My 5 Most Popular Vegan Entrées!
*FEATURED IMAGE/PHOTO BY, Miika Laaksonen on Unsplash
5 Bomb Hummus Recipes!
Welcome back from the winter break! Since I’m a music teacher, I’m technically still on break until next Monday. I was in Cali with the fam for xmas and now that I’m back and have free time, I’m sitting in bed with the WORST case of strep throat and a mega bad ear infection ever. I’ve literally never felt pain like that before. Gimme labor, 2 broken wrists again… nothing felt worse than this shit did two days ago. So crazy! In some twisted way, I’ve been thinking about how incredibly ill I’ve been this past year for about a month now. I feel this is a sign, albeit a brutal sign, that is here to tell me to not just think about how sick I’ve been, but to totally do something about it. Up until I was 30, I virtually never got sick at all. I’ve been abusing my body for too long. Thankfully, I eat well, but we can always do better, right? Lastly, it’s been the first year of my life that I’ve never exercised, and I’ve experienced serious weight gain due to new meds and of course, diet and lack of exercise. I had zero plans on making a New Year’s resolution. I had been thinking of the huge shifts I need to start implementing into my life. Big, big, changes… on ALL fronts of my life. Getting this insanely ill (again) was the last fucking straw for me. This is the twisted way in which I’m totally sold on starting anew. Yeah, so it happens to align itself beautifully with the new year, however, simply a case of coincidence. I’ll take it though. I feel incredibly motivated, especially after the last two back-to-back bouts of “sick.” Okay, thanks for listening to me vent! If you’re on a similar track to mine, join me on my updates and chime in with your own! Promise, I won’t be bitching regularly. 😉
5 Bomb Hummus Recipes! Are all crazy delicious, healthy, and easy. So easy that they’re done in 5 minutes. If I randomly have people over, it’s always a go-to for me to make. Every party I have, I serve at least one hummus, if not, two. Everyone likes them, they’re easy, and again, they’re easy. I value my time. 😉 I use hummus not only as an appetizer but on sandwiches (all the time, one of G-dog’s faves), on salads, and even in a pasta sauce or as a pasta sauce. SO GOOD! … And on that note, enjoy! Happy New Year! -FGG
All this talk of sauce, and the fact that it’s been stuck in my head for almost 2 months now, I bring you:
*CLICK ON THE RECIPE TO BRING YOU DIRECTLY TO THE LINK!
Spicy Roasted Red Pepper Hummus
Artichoke Balsamic & Basil Hummus – Sub parm for vegan parm. I LOVE Go Veggie’s! Vegan Parm!
Vegan Thanksgiving Recipes & Menu
Vegan Thanksgiving Recipes & Menu is your go-to guide for faux T-day this November. All things delicious, all things festive, and all things healthy. Say whaaa?! I was encouraged to serve vegetarian and meat last year for T-day. I said, “fuck that!” That is demeaning to both myself and my kitchen. Why would my vegan grub taste any different than my vegetarian grub? So, naturally, being who I am, I did what I wanted. After all, it was me, and only me, who was cooking for 8 people. I’m not complaining, I love doing it solo, just don’t tell me what to do in my kitchen. Now, hope you’re not thinking I’m a cruel, control-freak kinda asshole, I assure you, I’m not. I am speaking in defense of food. If you make it well, it tastes good. Simple as that. A lesson to be taught to many who think that no food can be a meal without meat or cheese. That’s nuts-o. It’s 2018. I think by now, we should all be aware that plant-based food is DOPE! Just like any food! If you cook chicken or pasta without flavoring, it sucks. It’s alllll about flavor. I had 2 meat eaters, a gluten free-er, 5 vegetarians and moi last Thanksgiving. The result? Everyone loved the food! And I mean alllll of the food. I made everything GF as well. For me, this holiday is about eating amazing food, drinking copious amounts of delicious wine, shoveling some pie in your overflowing and about-to-burst belly, unbuttoning your pants, or losing the tights, and then enjoying good company with some good games. Last year, we somehow made it to the dart board. I have NO idea how anyone was standing long enough to make that happen. It was awesome.
Below are recipes for: soups, salad, appetizers, entrees, and an amazing cocktail. Enjoy the grub and please leave a comment if you make these, or even one of these recipes, and let us know what your thoughts are! -FGG
Click on recipe to bring you directly to the link!
PS- Sorry for the day-late post! It was my kiddo’s bday party (HUGE) on Saturday, and his actual bday on Sunday. He got all of me. No time for anything or anyone else. My heart, G-man. 😉
PPS- The featured image is by: RUNNING ON REAL FOOD
PPPS- I remember seeing this when it aired. I LOVED Adam Sandler. Cheers to the past! 😉
Creamy Vegan Carrot Sweet Potato & Mushroom Soup
Pumpkin Coconut Curry Soup
Sauteed Veggie & Farro Spiralized Zucchini Salad
Artichoke Balsamic & Basil Hummus (If you use the parm, my favorite vegan parm is “Go Veggie Vegan Parmesan)
15 Awesome Vegan Recipes for the Fall!
So, it’s been a while… a long while. I am making a vow right now that I am going to get my shit together and start blogging like I was doing before summer hit. In fact, I’m gonna blog ten times f’in’ harder than that! Why? Well, one, because I LOVE it! Two, because I’m listening to “Crushing It!” by, Gary Vaynerchuk and I am sooo inspired! It literally makes me want to pull my car over mid-drive and start blogging, writing my book, and starting my podcast. I freakin’ heart you hard, Gary. 😉
Okay, back to the title of this post: 15 Awesome Vegan Recipes for the Fall! I have compiled 15 of my favorite autumnal recipes (appetizers, salad, soups, pasta, cocktails etc) from the archives of this blog that make my soul warmer and happier in what should be called, the BEST season of the year. Who doesn’t love fall foliage, the crisp air, apple and pumpkin picking, tractor rides at farms, corn mazes at farms, all things pumpkin spice, all things maple, and of course, some warm food on a cold day?! Obviously, only the soulless! Click on the recipe title to bring you directly to the link. See you all soon… -FGG
PS- My mother had said she was listening to George Winston’s “Autumn” the other day which has inspired the musical selection for this post. Totally reminds me of my childhood!
SOUPS:
Pumpkin Coconut Curry Soup, Creamy Vegan Carrot Sweet Potato Mushroom Soup, Creamy Vegan Broccoli Soup, Lentil Soup with Sautéed Mushrooms
APPETIZERS & SALAD:
Artichoke & Balsamic Parmesan Hummus (replace real parm for vegan parm – GO VEGGIE is my fave), The BEST Vegan Nach Cheese Sauce Ever! (who doesn’t love nachos during game season?!), Sautéed Veggie & Farro Spiralized Zucchini Salad
MEALS:
Vegan Pumpkin Mac n’ Cheese, Vegan Mushroom and Lentil Wellington, Crazy Delicious Veggie Couscous, Spaghetti Squash with Cheesy Marinara, Lentil Sloppy Joe’s (replace shredded cheese with vegan shredded cheese like Daiya’s)
COCKTAILS & DESSERT:
A Maple Bourbon Fling Named Rosemary, Warm & Delicious Spiked Choco-Coffee, 3 Minute/4 Ingredient Hot Chocolate Mini-Mug Cake (Replace Egg with Follow Your Heart Vegan Egg – this stuff is awesome!)
Spaghetti Squash with Cheesy Marinara (Vegan)
Spaghetti Squash with Cheesy Marinara (Vegan) made all the members of my household drool. Seriously. I knew there would be skepticism at first sight, but mouth-watering, “MORE PLEASE!” hollers as soon as this was tasted and immediately scarfed down… annndd, I was right. The beauty of this meal, outside of the delish factor, is how incredibly easy and versatile it is. I made the adults spaghetti squash with shredded Miyokos vegan mozzarella, vegan meatballs (Trader Joe’s), and freshly chopped basil from my garden. I made my kiddo spaghetti squash with Quorn Chicken and parmesan cheese. The following day, I threw some left over olives I had from my Greek infused tofu scramble (recipe coming soon) in my bowl and my mouth melted just a teeny bit more. My point being, throw in whatever you’d like and it will still be awesome!
Many, many moons ago, my exe’s sister was in culinary school and taught us how to use spaghetti squash as pasta. I was hooked. As you all know, I’m a total f’in carb-whore, and my thighs really don’t appreciate that portion of my personality, so this discovery was pretty freakin’ fantastic to say the least. His sister also taught us a trick for cutting cilantro and parsley off the bunch. One day, when I actually have my YouTube channel that I’ve been talking about creating for over a year now, I’ll totally share that fabulous trick with you all. For the “one day…”
Anyway, enjoy the grub and the tunes! -FGG
Okay, so TOTALLY disappointing! My Yum Print Recipe card template isn’t working! Ugh… 🙁 I’ll post the recipe below without it. When I sort it out, I will revise this post with the recipe card.
30 minutes // Serves: 4-6
INGREDIENTS:
1 spaghetti squash
25 oz jar of garlic marinara (I used Cucina Antica)
2 C shredded vegan mozzarella (I used Miyokos or Follow Your Heart)
1/4 C fresh basil – chopped
Optional add-ons:
Vegan meatballs (I used Trader Joes)
Vegan chicken strips (try Gardein)
Vegan sausage (Gimme Lean OR Tofurky: Italian Sausage with Sun-Dried Tomatoes & Basil)
Olives
Capers
Artichoke hearts
Spinach
Fresh Parsley
DIRECTIONS:
Cut the spaghetti squash in half – length wise and place in a large pot with boiling water, face down, for 25 minutes on medium high
While the squash is cooking, shred your mozzarella and chop your basil. Prepare any other ingredients you are using as well
When the squash is through cooking, scrape out the seeds with a fork or spoon. Next scrape each half of the squash with a fork. You should be able to scrape all the way to the shell leaving no “meat” left in the squash shells
Place the scraped squash back in the pot on low, and add the sauce, basil, and cheese. Stir well until the squash is thoroughly covered in sauce and the cheese has begun to melt
Add any other ingredients you are using and stir again
Remove from heat and serve immediately
Done!
Wine Pairings:
Red – Montepulciano d’Abruzzo OR Pinot Noir
White – Pinot Grigio OR a crisp Sauvignon Blanc
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!
- 1 can Trader Joe's Jackfruit - sliced into thin strips
- 2 Tbl Trader Joe's Onion Salt
- 1 Tbl taco seasoning
- 3 cloves garlic - chopped
- 1 C onion -diced
- 1/2 C red enchilada sauce
- 1/4 C green enchilada sauce
- 3-4 C vegan cheese sauce (I used my own recipe - in recipe index on blog)
- 8 tortilla shells
- Oil for pan
- Salt to taste
- 10 limes - juiced
- 1 1/2 C tequila
- 1/2 C pickled jalapeño - sliced
- 4 oz orange juice
- 2 oz orange liquor of choice (Cointreau or Triple Sec)
- 2 Tbl agave or honey
- Pinch of salt
- Ice
- Preheat oven to 350f
- In a pan over medium heat, add onion in oil with a pinch of salt and cook for about 3 minutes
- Add garlic and cook for an additional minute
- Add jackfruit, onion salt, salt, taco seasoning, and stir occasionally for about 8-10 minutes or until slightly browned
- In a separate pan, spray with oil and layer the bottom with some enchilada sauce
- Evenly spread the jackfruit and cheese into each of the 8 tortillas
- Roll them up and place in pan
- Cover fully with the rest of the enchilada sauces and bake for approximately 15-20 minutes or until lightly crisped
- For the margaritas: (Make whilst the enchiladas are baking)
- Place all of the ingredients into a pitcher and mix well
- 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
- Margarita recipe makes about 6
- Enchilada recipe makes 8
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!
- 1/2 15 oz can cannellini beans - drained
- 1/2 15 oz can of garbanzo beans -drain and save 1/2 a shot glass of bean liquid for hummus
- 3/4 C roasted peppers (if using jarred peppers, drain well)
- 2 heaping Tbl tahini
- 2 Tbl spicy taco sauce/hatch sauce
- 1 tsp lemon juice
- 2 tsp lime juice
- 1 clove of garlic
- 1/4 tsp of salt (or to your taste)
- Place all the ingredients in a small food processor and blend well
- If too thick, slowly add water until you've reached your desired consistency
- I drizzled hot sauce on top and garnished with small slices of lemon and lime and a couple slices of roasted peppers.
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 almost everyone said, “you’d have no idea there wasn’t any cheese in here.” 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 meatloaf, Tofurkey roast, stuffing with ‘sausage’ (homemade of course), mashed potatoes, mushroom gravy, spinach salad with candied pecans, and an apple pie & pumpkin cheesecake 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 shooting this pasta so these are all of the pics I have. 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! 🙂
- 16 oz pasta (I used cellentani)
- 1/3 cup raw and unsalted cashews
- 1 small butternut squash - steamed and de-shelled
- 3 Tbl nutritional yeast
- 1/2 a 15 oz can of pumpkin puree
- 1 tsp of thyme
- 1 veggie broth cube (I used the equivalent with Better Than Bouillon Vegetable Broth)
- 1 small onion - diced
- 2 cloves of garlic - diced
- Oil for pan
- Boil water for pasta and cook when ready
- Heat a pan and cook onions for 3 minutes
- Add the garlic and cook for an additional 2 minutes ( like mine slightly browned)
- In a high powered blender (I use my Vitamix) add the onion/garlic mix and all other ingredients other than the pasta
- Blend until smooth
- Poor contents of the blender over the drained pasta and mix well (add water if needed)
- Done!
- Amazing dish for Thanksgiving! Also, I LOVE a good hot sauce on any mac n' cheese. If we are sympatico, go nuts!
- White wine: Chardonnay
- Red wine: Barbera
Super Bowl 51 – Food for the football Gods and you!
Welcome back to another annual American tradition! Super Bowl 51 has arrived. Personally, I’ve always been in it for the food, commercials, and the half time show. Every year, someone explains to me the ins and outs of football… and every year I forget the information as quickly as I had received it. To be fair, typically there are some adult libations involved so I share half of the blame with that little detail.
Since I’ve not had much time, and last year I posted a tad too late, I am reposting last year’s amazing spread that I had concocted along with a fabulous dish from my fabulous friend, Alana. Alas, Alana has remained in Beijing and I am now in Portland, Oregon but I miss her daily, as I miss throwing and hosting parties with her, our tipsy IKEA adventures (click on it for that incredible story), and our weekly “The Goodwife” dates. This one’s for you, girl!
“Super Bowl 51 – Food for the football Gods and you!” 9 amazing appetizers for the big day that are more than guaranteed to satisfy your crazy crowd. Have you been wondering what to serve other than plain chips and plain sliders? Well, here is your answer and some! There is no way, and I mean no way, that these 9 appetizers will not only be crowd pleasers but have people, dare I say it, at times almost forget about the game. Ahh! Crazy! Sacrilege! Don’t hate me. Promise, you will thank me later when you are rolling your guests out the door with their ever-so-content bulging bellies. And yes, those bellies will be food & beer bellies, no doubt. So, start makin’ your list and sortin’ out next Sunday. Go ______! Insert team of your choice. 😉
The list: (Click on the colored link to bring you to the recipe’s page)
Holy Sh#& Nachos! This is maybe the best thing in the entire world. Featured on Food Gawker!
Classic Guacamole. Great to top the nachos with AND for an awesome dip!
Lentil Sloppy Joes To Die For! Make these into sliders for game day.
Cheesy Mushroom & Onion Pizza. Serve as slices or small square bites.
Classic Creamy Mac n’ Cheese. Serve in large slices or as small bites in cups.
Easy Spinach & Mushroom Quesadillas. Serve in small triangles.
Classic Hummus. Honestly, when and how could this ever not be a perfect app? Serve with pita chips, pretzels, veggies, whatever! Make in 5 minutes!
Parmesan & Artichoke Dip. A super creamy and 5 minute dip that can be served with the same options as the hummus!
Mediterranean Pita Platter. Throw some of the already made hummus on here, plus some other easy & quick do-dads, and done!
Tofu Scramble Italian Style
Tofu Scramble Italian Style is a scramble that I make quite often. Tofu scrambles for breakfast are one of my ultimate favorite meals. This particular morning, I had yet another snow day. Mind you, I now live in Portland, OR so it baffles me that as of today, we are on our 5th snow day! I’m convinced that when I moved back from Beijing the weather system got confused upon my arrival, and with me landed New York’s classic winter weather (I am from Long Island, NY so I am quite accustomed to the beauty of snow days). This being said, I finally had some time to spend in the kitchen again. It was about 6:00 in the morning on this fine Tofu Scramble Italian Style day that I decided to break out the camera and for the first time ever, actually write down my recipe. Fast forward a few hours and I was drinking sparkling wine with Pom juice in front of the fire with my pjs on. Not too shabby! I fully intended on making the most of this day.
Tofu Scramble Italian Style is loaded with flavor and delicious ingredients. However, like I always say, use what you’ve got in the fridge first! If it is not exactly what I have on my recipe card, don’t fret. Get creative and throw in ingredients that you already have opened and get crackin’! Waste not! In my particular scramble on this fine and snowy day I used artichokes, capers, sun-dried tomatoes, veggie sausage, arugula, small white beans, garbanzo beans, onion, garlic, and herbs. These are the ingredients I had floating around my refrigerator. I put my usual toast on the side: vegan cream cheese, avocado smash, and veggie bacon crumbled on top. A coffee and some water and that was me… done! Needless to say, I was both stuffed and super satisfied for hours! As soon as I could get off of the couch that I had become one with, that is the time I decided to crack the bubbly. It was an amazing day and I loved having extra time to play with my wee man, Greyson. If you have a snow day or any morning with a bit of time, give the Tofu Scramble Italian Style recipe a whirl. It will not disappoint! Mangia!
- 1 brick firm tofu-drained and squeezed dry
- 1 small yellow onion- diced
- 2-3 cloves garlic- diced
- 1 large veggie sausage link-diced. I use Tofurkey's Italian Sausage. Beyond amazing!
- 1 Tbl capers
- 4-5 marinated artichoke hearts
- 3 Tbl diced marinated sun-dried tomatoes- diced
- 1/2 a can of small white beans (not to be confused with cannellini beans-though you could substitute with these) and garbanzo beans combined
- 1-2 handfuls of arugula
- oregano to taste
- basil to taste
- salt and pepper to taste
- olive oil for pan
- Heat the olive oil in the pan and then add onions. Sprinkle with salt. Cook for about 3 minutes
- Add the garlic, stir, and cook for about a minute more
- Take the brick of tofu and squeeze it through your hands so it crumbles into the pan. Add herbs and a pinch of salt and pepper. Cook and occasionally stir for about 3-5 minutes
- Add the sun-dried tomatoes and veggie sausage and stir for a minute
- Add the capers and artichokes and stir for a minute
- Add the beans and any additional herbs, salt and pepper. Stir for a minute
- Add the arugula and stir in. Let scramble cook, occasionally stirring for 2-3 minutes.
- Done!
- If I happened to have had olives, I would've used them as well.
- Feel free to top with vegan or regular Parmesan cheese for serving.
- Serve with bubbles and Pom juice
Super Bowl 50, Game Day, Game Changin’ Eats!
“Super Bowl 50, Game Day, Game Changin’ Eats!” 9 amazing appetizers for the big day that are more than guaranteed to satisfy your crazy crowd. Have you been wondering what to serve other than plain chips and plain sliders? Well, here is your answer and some! There is no way, and I mean no way, that these 9 appetizers will not only be crowd pleasers but have people, dare I say it, at times almost forget about the game. Ahh! Crazy! Sacrilege! Don’t hate me. Promise, you will thank me later when you are rolling your guests out the door with their ever-so-content bulging bellies. And yes, they will be half beer bellies as well, no doubt. So, start makin’ your list and sortin’ out next Sunday. Go ______! Insert team of your choice. 😉
The list: (Click on the colored link to bring you to the recipe page)
Holy Sh#& Nachos! This is maybe the best thing in the entire world.
Classic Guacamole. Great to top the nachos with AND for an awesome dip!
Lentil Sloppy Joes To Die For! Make these into sliders for game day.
Cheesy Mushroom & Onion Pizza. Serve as slices or small square bites.
Classic Creamy Mac n’ Cheese. Serve in large slices or as small bites in cups.
Easy Spinach & Mushroom Quesadillas. Serve in small triangles.
Classic Hummus. Honestly, when and how could this ever not be a perfect app? Serve with pita chips, pretzels, veggies, whatever! Make in 5 minutes!
Parmesan & Artichoke Dip. A super creamy and 5 minute dip that can be served with the same options as the hummus!
Mediterranean Pita Platter. Throw some of the already made hummus on here, plus some other easy & quick do-dads, and done!
