Carrot Mushroom Barley Soup
Welcome back! This super easy, healthy, vegan, and flavorful Carrot Mushroom Barley Soup is a fall favorite of mine. This is my first food post since moving to Oregon from Beijing and it feels amazing to be posting about food again! Pictures? Well, terrible. I didn’t anticipate on shooting this recipe and made a quick last minute decision to do so… sorry for the horror! I have been beyond crazy busy since returning to the US. Not enough minutes in the day to accomplish everything I’d like to be doing. I’ll be trying to hone in on my amateur food photography shots over the next few months with more planned recipes – especially soup since this is most definitely soup season. Anything soul warming is a must! *Side note: Been overindulging in hot apple cider (from the farm of course – this is Oregon!) with spiced rum. So warm everything for the fall for sure. Took two weeks to figure out why I was so bloated! 😉 Was worth it, however, currently back on the less caloric concoctions. As usual, I digress. I had been craving barley and a different style soup. In this particular Carrot Mushroom Barley pot, I did not add small white beans, though this is my recommendation. Takes it to a new level! Sometimes, I cut the carrot portion in half and sub in sweet potato for a slightly different, and yes, sweeter flavor. Remember, any recipe can be used as just a base recipe for you. Feel free to substitute, add, adjust etc to your taste buds or simply to use whatever is left in your fridge. Waste nothing! Slurp, spill, slobber, and sip yourself into autumn… Enjoy!
- 9 small to medium carrots- diced loosely
- 3/4 package sliced (medium in thickness) mushrooms - I prefer white or cremini
- 10.5 ounces cooked barley
- 32 ounces veggie broth (I usually add a couple teaspoons of Better than Bouillon as well)
- 1 medium yellow onion - diced loosely
- 3 cloves garlic - diced loosely
- Olive to coat pan
- Salt & pepper to taste (be mindful of your salt usage pending upon how much sodium your veggie broth has)
- Oregano to taste (I enjoy quite a bit)
- Optional (but extremely recommended): 1 can of small white beans
- Place olive oil in pot on low-medium heat. Add onion and a dash of salt. Cook for about 3 minutes
- Add garlic. Cook for about 1 more minute
- Add mushrooms and a dash of salt and pepper. Cook for 3 minutes more
- Add carrots, oregano, and veggie broth (bouillon as well if using). Cook until carrots are soft. Approximately 10 minutes
- Remove from heat and puree with an immersion blender
- Return pot to low-medium heat and add barley and small white bean (if using). Stir occasionally and add any remaining oregano, broth, salt/pepper you'd like
- Let cook on low for approximately 10-15 minutes
- Enjoy!
- Substitute half the portion of carrots for sweet potato!
- You can also add 1/4 dry white wine for a different flavor.
- Pinot Noir
Creamy Vegan Carrot Sweet Potato & Mushroom Soup
Creamy Vegan Carrot Sweet Potato & Mushroom Soup was originally going to be my classic Carrot Mushroom Barley Soup. That is until I realized I had a sweet potato. I’ve been wanting to try a different take on this soup using a sweet potato for more sweetness and creaminess. Result? I LOVED it! It was crazy creamy, incredibly packed with flavor, and super healthy. Not to mention, very easy to chef up.
Garlic, onion, fresh oregano, sweet potato, carrots, and cremini mushrooms are the flavor explosions in this dish of delish. I was literally slurping it up, and it sounded a lil’ somethin’ like this:
sip, slurp, oh shit, wipe, sip, slurp, oh shit, wipe, repeat etc.
It wasn’t graceful, but I was slurpin’ solo and didn’t give a shit. If you like the ingredients listed in this soup, you’ll love this recipe.
Slurp responsibly. 😉 Love, FGG
- 2 bunches of carrots (about 4 cups) - chopped
- 1 sweet potato - chopped
- 2 C cremini mushrooms - sliced relatively thin
- 1/2 red onion - diced
- 1/2 yellow onion - diced
- 5 cloves of garlic - diced
- 1/4 C fresh oregano - loosely chopped
- 1/2 Tbl Better Than Bouillon Vegetable Based Broth (this is a paste)
- 2 C water (or more or less depending on the thickness you'd like to achieve)
- 2-3 tsp red pepper flakes
- Salt & pepper to taste (I used little salt due to the use of veggie broth)
- 1/4 C olive oil
- Boil the carrots and sweet potato until soft enough to cut through (about 10-15 minutes)
- In a sauce pan, heat olive oil over low/medium - medium heat
- Add onions, a pinch of salt, and stir occasionally for about 3-5 minutes
- Add garlic and stir occasionally for about 1-2 minutes
- Add mushrooms, pepper, fresh oregano, and red pepper flakes - stir occasionally for about 5-7 minutes
- Remove pan from heat
- Using a fork or tongs, remove mushrooms from sauce pan and place in separate bowl
- In a high powered blender (I used my Vitamix), add sweet potatoes, carrots, veggie broth, water, and contents from sauce pan. Puree until completely smooth - no bumps
- Return contents of blender to pot and add the mushrooms. Add any remaining water, salt or pepper you like now. Heat pot of soup on low for about 15-20 minutes to let flavors fully soak in - stir occasionally
- Done!
- Serves 4-6 bowls depending on how large of a bowl you're serving.
- White- Riesling or chardonnay
- Red- Beaujolais or pinot noir
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. 🙂
- 18 oz cooked lentils (I used Trader Joe's Steamed Lentils)
- 3 C sliced baby portobellos
- 1 roll of phyllo dough/puff pastry
- 1/4 C unsweetened almond milk (or any unsweetened milk) for brushing dough
- 1/4 C olive oil for brushing dough & additional 2 Tbl for pan
- 1/4 of a yellow onion -diced
- 3 cloves of garlic - minced
- Salt & pepper to taste
- 1 tsp chopped fresh rosemary
- 1 tsp all purpose seasoning
- Optional: fresh rosemary sprig for garnish
- Gravy to taste
- Heat pan with oil and add onions cooking for approximately 4 minutes
- Add garlic - stirring occasionally for 1 minute more
- Add the mushrooms, salt & pepper - stir for approximately 5 minutes
- Add the lentils, all purpose seasoning, and rosemary, and stir for approximately 5 minutes more
- Heat the oven to 375f and remove the mushrooms & lentils from the heat
- 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
- Top those sheets with 5-6 more layers - brushing each layer with oil prior to placing the next layer on top
- Add contents from pan (mushroom/lentil contents)
- Cover the mixture with an additional 5-6 layers brushing oil in between layers again
- For the top layer, do not oil (top), brush with almond milk
- 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
- Place a sprig of rosemary on top for a garnish
- Wait at least 5 minutes before slicing
- Serve with gravy
- Cabernet Sauvignon
Vegan Lentil Nut Loaf
Vegan Lentil Nut Loaf is easy, healthy, and delicious! Perfect for dinner, Thanksgiving, or Christmas meals. I make some kind of loaf for every Thanksgiving I have at my home – which is every year. LOL. Sometimes I do a pure lentil loaf, sometimes I do a nut loaf, sometimes a straight-up vegan meatloaf, and occasionally a mushroom wellington (click HERE for that recipe). Needless to say, I just try to change up the deliciousness every year since I host a vegan Thanksgiving annually.
I already had one vegan Thanksgiving thus far! My friend and her daughter came over since we won’t be able to spend the actual day together. It was amazing! We drank too much wine, good beer, and listened to too much Christmas music (is there such a thing?). The kids topped it off with A Charlie Brown Thanksgiving. Round two of unnecessary eating came late night after some porch time with Jack Herer. LOL. That’s also when we thought it was a good idea to dive into the beers. Fuck it, right? We only live once and spending this time with friends is precious. Especially as we are preparing for our inevitable departure to our new home – Shenzhen, China. It couldn’t come soon enough!
This year, our T-day will be with my sister and her son. Simple but perfect. Again, getting that time in with our nearest and dearest! It is HARD with COVID. My Saturday night plans are now on Zoom. Ideal? No. However, still fun. It is really important to maintain connections and stay social during this pandemic. One of the few things that have truly helped.
I’ll have a few more vegan Thanksgiving recipes posted in the next ten days, and then my annual vegan Thanksgiving menu post with some T-day trivia for your holiday. Treat yourself to some early T-day grub because “fuck it,” it’s COVID and we might as well! On that note, cheers!
To get you in the holiday spirit…
Vegan Lentil Nut Loaf
Makes 8 slices
Ingredients –
2 C brown lentils (I use Trader Joe’s steamed lentils)
1 1/2 C walnuts – chopped finely
1 Tbl olive oil
3 Tbl vegetable broth
2 C yellow onion
1/2 Cup carrot – diced
1 C celery – diced
4 cloves garlic – minced
1 tsp thyme
1/2 tsp sage
3 tsp oregano
Salt & pepper to taste
1/2 C tomato paste
1 vegan egg equivalent – I use a flax “egg” – 1 Tbl ground flax with 3 Tbl water mixed well
1 1/4 C breadcrumbs
For the glaze:
1/3 cup ketchup (I use a good ketchup – Portland Ketchup)
2 Tbl balsamic vinegar
1 Tbl real maple syrup
Directions –
Heat olive oil in a pan on medium heat
Add the onion, celery, carrot, and salt – mix and cook for about 7 minutes
Add garlic and cook for another 2 minutes
Add the broth, lentils, oregano, thyme, sage, and salt & pepper and cook for 5 minutes more stirring ocassionally
In a large bowl, add the lentil mix, breadcrumbs, vegan egg, and tomato paste – mix very well (use a masher or your hands)
Flatten the contents of the bowl into a loaf pan
Evenly spread glaze on the top of the loaf
Cover with tinfoil and bake at 350 F for 50-60 minutes
Done!
Wine pairings –
Red – Barbaresco, tempranillo
White – Chardonnay
Beer pairings-
German hefeweizen, English brown ale
The BEST Vegan Pasta e Fagioli
The BEST Vegan Pasta e Fagioli, aka “pasta and beans,” or as us ‘muricans say it, “pasta fazool” (okay, so maybe we’ve derived that from Southern Italy – I dunno) – I have ever made is for your viewing and slurping delight below. I actually didn’t set out to make Fagioli at all. I was rummaging through my fridge and cabinets to concoct something for lunch from whatever the hell I had leftover. I do this often; however, this time, it was pure gold! I had a box of ditalini pasta in my cabinet forever in hopes to park it in some kind of soup. That was the day, and it was DAMN DELICIOUS!
I’d like to think that my inner Sicilian (or so Ancestry.com has stated) allowed me to make this fabulous vegan Pasta e Fagioli juuuussst right for my soup slurping soul. Yeah, we’ll go with that. 😉 This is FGG’s version of the perfect vegan Fagioli.
Honestly, COVID cooking has been the tits! I’ve been chefin’ shit up daily, and sometimes, even remembering or thinking to photograph it! My next conquest is going to be adding a tutorial video with every post. Hoping to start that next week. And, regarding my post the other day, MY SHOP IS UP AND RUNNING!!! WOO-HOO!!! I’ve had some sales, too! Okay, so I have no doubt it’s my family and the bf but hey, it’s something. 😉 You can just click on “My Shop!” in the tab on the top of the page. Happy shopping!
If you make The BEST Vegan Pasta e Fagioli! – please leave me a comment and let me know your thoughts! Buon appetitio!
For this post about soup, I only thought of one song because there IS only ONE perfect soup song in this world. That’s right, if you were a lover of Woodie Guthrie but have never heard of Cisco Houston, welcome to a new realm of awesome! They worked together often. Houston died in ’61 but this song, and many others, carry on his classic American folk music tunes. Houston’s, “Soup Song!”
The BEST Vegan Pasta e Fagioli
Serves: 6-8
Time: 30 minutes
Ingredients-
1 1/2 C ditalini pasta
Optional – 1-2 C vegan Italian sausage (diced until it is basically minced or just very finely diced – I love Tofurky’s Italian Sausage the most)
4 cloves garlic – chopped
1 yellow onion – diced
2 stalks celery – diced
2-3 carrots – diced (I recommend peeling first!)
3/4 C sliced white or crimini mushrooms
1-2 C baby spinach or Italian (Lacinato) kale (depending on how much you deem necessary – personally I use 2. If using kale, de-stem and chop)
2 cans of Great Northern Beans OR Cannellini Beans – drained
Olive oil for pot
4 C vegetable broth
1 1/2 cans good diced tomatoes (with juice from can)
1 bay leaf
2 sprigs fresh rosemary – finely chopped
2 tsp dried oregano
2 tsp dried basil
Salt and pepper (I used a 4 pepper blend) to taste
Vegan Parmesan to taste (some vegan parms are mild, some are goat-y, some are pungent, etc. For this soup, I prefer pungent, so I used Go Veggie)
Directions-
In a large pot, cook pasta
Heat olive oil in an additional large pot on medium
Once hot, add onion and cook for 1-2 minutes – stirring occasionally – then add garlic and stir occasionally for another minute
Add mushrooms and a pinch of salt – stir occasionally for about 3 minutes or until they start to soften nicely
Add carrots and celery – stir occasionally for about 3-5 minutes (make sure veggies are tender)
Add vegetable broth, diced tomatoes, and herbs. Add more salt and add pepper – bring to a boil, reduce heat and simmer whilst covered for about 10 minutes. If using kale, add now and cook for 5 minutes more. If using spinach, cook for 13 minutes and add spinach for the last 2 minutes
Add the pasta and beans – stir occasionally for about 2 minutes, until everything is nicely combined
Serve and garnish each bowl with vegan parmesan (I used rosemary sprigs for a garnish, too)
Done!
Wine pairing-
Red – A light Chianti
White – Vernaccia or Pignoletto
Thanksgiving Trivia & Ramblings
Thanksgiving Trivia & Ramblings is a repost from last year. I love games, trivia included, during holidays with friends or family. Below is some Trivia about this crazy day of eating, drinking, and everything-ing in excess.
I remember the second Thanksgiving I celebrated in Beijing. I had taken the Wednesday off from work so that I could prepare food and drinks for approximately 20-25 people. It was fucking nuts! I started at about 9AM on Wednesday morning and went straight through until about 11 PM – solo. And what’s even more nuts, is that I totally loved every second of it! I had the apartment to myself, I drank wine, listened to music, and got my daily dose of ‘therapy’ in – hardcore. Cooking = therapy. Hands down. I wasn’t even thinking about the fact that almost everyone who was attending my party had never celebrated Thanksgiving. There were about 3 Americans, a few Canadians (who celebrate their own Thanksgiving about one month prior to ours), and a bunch of Brits, Australians, and some other randoms. Mind you, at the time, I was vegetarian (since I was 8); now vegan. Therefore, everyone chowed down sans Turkey. I made my stepdad’s awesome ‘meatloaf,’ pumpkin mac n’ cheese, au gratin potatoes, mashed potatoes, mushroom gravy (oh how I miss the variety and cheapness of shrooms in China), stuffing (homemade), cranberry sauce (homemade), roasted maple veggies (brussel sprouts, carrots etc), and my mothers fall salad – mesclun greens, candied pecans, blue cheese, shredded carrot, sliced red grapes, and diced apples topped with a homemade honey dijon dressing. SO GOOD! For drinks, we had mulled wine, beer, and wine. I decorated the apartment with laminated pictures of funny Thanksgiving facts/images, and we had a Thanksgiving game (I remember making it but I don’t remember what it was). It was one of my best parties that I threw whilst in BJ. In these reflective moments, I actually do miss it! In fact, it was probably my best Thanksgiving ever. Sorry, fam! 😉 And, my foreign friends fucking loved the shit out of it! Happy T-day, everyone! For a vegan Thanksgiving menu, click the title below:
The BEST Vegan Thanksgiving Menu
-FGG
*Featured image by, Icebreaker Ideas (Click to bring you to link with more Thanksgiving Trivia questions)!
THANKSGIVING TRIVIA
1- What is the real reason people get so tired after eating on Thanksgiving?
2- Who thought the turkey should be America’s representative bird?
3- Which president wouldn’t declare Thanksgiving a holiday due to his strong belief between separation of church and state?
4- What was the name of the ship that the religious separatists set sail on from Plymouth?
5- Which US state consumes the most turkey on Thanksgiving?
6- Which turkey actually ‘gobbles:’ Male or female?
7- What is the name of the most famous Native American to have helped the Pilgrims?
8- What year was the first Macy’s Thanksgiving Day Parade?
9- What does the US president do every year for Thanksgiving?
10- Where were the pilgrims meant to land?
Click on ‘more’ for the answers!
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
4 Vegan Soups & Sandwiches
4 Vegan Soups & Sandwiches are perfectly paired for your dining enjoyment. 😉 All easy, all healthy, and all crazy delicious. We’ve been having a pretty mild winter in Portland, OR. No complaints here! Love wearing my winter clothes but have yet felt the need to wear a coat on a daily basis. I went to the mountain to go sledding, soooo voila. Snow fix done. Will most likely go back in March (for my bdayyyy) to go skiing. Hopefully, my Beach Body madness will make me stronger so I don’t feel like I’m dying a slow and snowy death on the slope. Worrrkkk iiittt!!
Sooo… I will soon be posting far better vegan Beach Body recipes than the shit that is currently out there. Most of my soups and sandbos will make an appearance as well. The colored Tupperware totally freak me out b/c it looks like an anorexic move, however, I completely get it. Portion control is everything! Moderation is everything! If only life were that fucking easy. If only self-control was that easy… ; )
Anyway, enjoy the grub! If you have a favorite soup/sandbo combo please, by all means, let me know. Happy Thursday! -FGG
PS- I love this Tribe Called Quest song. It was on my mind the other day…
*CLICK ON THE TITLE OF THE RECIPE TO BRING YOU DIRECTLY TO THE LINK.
1. Lentil Soup with Sauteed Mushrooms (Vegan) & The Most Bitchin’ Broccoli & Eggplant Veggie Burger Ever! -(Use vegan eggs, vegan parm, and vegan mayo)
2. Classic Vegan Chili & Loaded Tofu & Veggie Bagel!
3. Creamy Vegan Carrot Sweet Potato & Mushroom Soup & Tofu Tuna
4. Vegan Kale, Broccoli, & White Bean Soup & Lentil Sloppy Joes To Die For! – (Use a vegan cream cheese and vegan shredded cheese)
10 Delicious Vegan Holiday Appetizers
10 Delicious Vegan Holiday Appetizers is here for your tasting pleasure because: ’tis the season! I’m obsessed with everything holiday. If you follow me regularly, you’ll know that I’m a total decorating whore (Halloween looked like it exploded over every wall and space both inside and outside my house). I. Love. It. Now that I have a kiddo, people assume I do it for him. I, of course, do it for the wee man. However, with or without child, holidays are huge and celebrated in style… decor and all! That being said, I like to go all out with my food, too. How many Christmas’, Hanukkahs’ etc have you spent at your house, a relatives’ or friends’ house, and you eat THE SAME appetizers, drink THE SAME drinks, et cetera, et cetera? I compiled 10 of my favorite entertaining eats for you that will switch it up and impress your guests, vegan, or not.
When I was little, we spent every Christmas eve at my grandma Rugile’s house. There were always bowls of nuts (shelled), and every kind of nut you can imagine. That’s one tradition I keep. Weird that I keep it though, as one year, I cracked a walnut and the shell flew into my eye and scratched my cornea. I spent a large part of xmas eve in the ER. There was a silver lining, my mom let me stop by my friend and neighbor’s house on the way home, and then allowed me to stay up late, pirate patch and all (old school days), to watch the claymation version of “Rudolph the Red Nosed Reindeer” (still the only version me and the little dude watch). Imagine having that kind of resilience as an adult?! Fuck that! I’m a total whining a-hole when I’m sick or injured now! No “Rudolph,” visit to a friend’s house, or late night TV would have me not giving a shit. I’d be whining on the couch with a bottle of wine. New adult formula: whine & wine, a necessary combo for adult ailments. Oh how things change. I also can’t run a 6 minute mile anymore, do a pull-up, or come even remotely close to being that individual I was as a kid… like most of us. Though, I’m feeling incredibly inspired as of late to be in the best shape of my life by 40. Dangling carrot and all that jazz. 😉 I digress, as always. If you try any of these appetizers, please leave a pic and a comment! I want to see what you did with yours! Happy holidays, everyone! -FGG
PS- This post is a day late, like Sunday’s post! It’s been a cah-raaaazzzyy week! We’ll be back on track next week for sure. 🙂 Look for our ‘gab’ post tomorrow!
PPS- If ever there was an epic party song, the tune below, La Fiesta (dual piano Chick Corea & Herbie Hancock – saw him perform last year!), is most definitely it! This video is part 1, and then part 2 will play immediately after for the full tune. My favorite version!
PPPS- CLICK ON THE RECIPE BELOW TO BRING YOU DIRECTLY TO THE LINK
Fried Green Tomatoes with Special Sauce (vegan)!
Spicy Roasted Red Pepper Hummus
Premier Tomato Bruschetta with Olives & Capers
-use vegan parm instead – I LOVE “Go Veggie!” Their vegan parm is the best!
Tofu Tuna
-use vegan mayo (I HIGHLY recommend Vegenaise) instead of greek yogurt
Eggplant Meatballs (Vegan)
Easy Cheesy Vegan Tofu Quesadillas
Tahini Mushroom Dumplings
Vegetable Gyoza Recipe – Vegan
Lentil Sloppy Joes To Die For!
-MAKE THESE AS SLIDERS!!! Take the cheese out entirely – no need! If you’d like, you can use shredded vegan cheese. I would use Field Roast’s Chao pepperjack slices – SO good! – if I opted to use ‘cheese.’
Thanksgiving Trivia & Ramblings
Thanksgiving Trivia & Ramblings is brought to you by the crazy cats at FGG. 😉
I remember the second Thanksgiving I celebrated in Beijing. I had taken the Wednesday off from work so that I could prepare food and drinks for approximately 20-25 people. It was fucking nuts! I started at about 9AM Wednesday morning, and went straight through until about 11PM – solo. And what’s even more nuts, is that I totally loved every second of it! I had the apartment to myself, I drank wine, listened to music, and got my daily dose of ‘therapy’ in – hardcore. Cooking = therapy. Hands down. I wasn’t even thinking about the fact that almost everyone who was attending my party had never celebrated Thanksgiving. There were about 3 Americans, a few Canadians (who celebrate their own Thanksgiving about one month prior to ours), and a bunch of Brits, Australians, and some other randoms. Mind you, at the time, I was vegetarian (since I was 8); now vegan. Therefore, everyone chowed down sans Turkey. I made my stepdad’s awesome ‘meatloaf,’ pumpkin mac n’ cheese, au gratin potatoes, mashed potatoes, mushroom gravy (oh how I miss the variety and cheapness of shrooms in China), stuffing (homemade), cranberry sauce (homemade), roasted maple veggies (brussel sprouts, carrots etc), and my mothers fall salad – mesclun greens, candied pecans, blue cheese, shredded carrot, sliced red grapes, and diced apples topped with a homemade honey dijon dressing. SO GOOD! For drinks we had mulled wine, beer, and wine. I decorated the apartment with laminated pictures of funny Thanksgiving facts/images, and we had a Thanksgiving game (I remember making it but I don’t remember what it was). It was one of my best parties that I threw whilst in BJ. In these reflective moments, I actually do miss it! In fact, it was probably my best Thanksgiving ever. Sorry fam! 😉 And, my foreign friends fucking loved the shit out if it! Happy T-day, everyone! For a vegan Thanksgiving menu, click here:
Vegan Thanksgiving Recipes & Menu
-FGG
THANKSGIVING TRIVIA
1- What is the real reason people get so tired after eating on Thanksgiving?
2- Who thought the turkey should be America’s representative bird?
3- Which president wouldn’t declare Thanksgiving a holiday due to his strong belief between separation of church and state?
4- What was the name of the ship that the religious separatists set sail on from Plymouth?
5- Which US state consumes the most turkey on Thanksgiving?
6- Which turkey actually ‘gobbles:’ Male or female?
7- What is the name of the most famous Native American to have helped the Pilgrims?
8- What year was the first Macy’s Thanksgiving Day Parade?
9- What does the US president do every year for Thanksgiving?
10- Where were the pilgrims meant to land?
Click on ‘more’ for the answers!
15 Vegetarian Recipes for Toddlers
15 Vegetarian Recipes for Toddlers, are crazy healthy, easy, and most importantly, delicious. Flavor is everything to my kid. If it tastes good, he’ll eat it. These are 15 vegetarian and vegan recipes that toddlers and kids will love!
My mom got lucky with me in the fact that I’d eat anything. Even though I was her only vegetarian at the time (began that journey when I was 8), I was a human garbage disposal for everything else (was? … is – 😉 ). And, she very rarely cooked meat… Fast forwarding: My kid went from eating all veggies to eating none. This was incredibly depressing for me, as veggies are my ultimate fave! Well, next to my carb-o-holic, or more accurately, total carb whore, self. Now, I have to puree them in everything, and bribe him through chaotic fucking meltdowns to eat the teeeeeeniest piece of a veggie because I’m not giving up on that shit. I’m sick of eating pureed everything or having to make two separate meals. Fuck that.
I’ve loved food from the moment I took my first bite, or so I assume. Teaching your kiddo that healthy food is tasty and will be their fuel for their body is soooo important! Imagine learning to play the piano at 30? Learning to ski, surf, or swim at 30? Possible? Totally. Difficult and arduous? Hell yes! When we learn how to do things when we are young, our path to ability and understanding is ridiculously easier. Teach your wee one/s to cook! Being in the kitchen together can be crazy fun! My little dude has an apron (though he’s usually naked – haha), a chef’s hat, and his own little kitchen tools. He loves helping me make his food. It’s rewarding as an adult, so imagine how rewarding it is when you’re a kid! Not to mention, the amazing bonding time with your kiddo. If you make it fun, it’s fun. If you make food good, it’s good. Simple as that. Vegetarian or vegan shouldn’t mean bland or difficult. Hopefully, these recipes will plant the seed to give you creative ideas of your own. If so, please share! Enjoy! -FGG
PS- Click the name of the recipe to bring you directly to the link! Recipes listed in the order of the pictures (first being the featured pic – Quinoa Pancakes)
PPS- Enjoy the tune! 😉
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Vegan Quinoa Fruit & Veggie Infused Pancakes!
Creamy Vegan Macaroni and Cheese!
Crazy Delicious Veggie Couscous
G’s Avocado Pasta
G’s Creamy Veggie Sauce (no cream)!
Eggplant Meatballs (Vegan)
Vegan Kale Pesto Lasagna with Veggie Tofu Ricotta
Lentil & Tofu Breakfast Quesadillas
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!)
Vegan Snack & Food Deliveries!
Vegan Snack & Food Deliveries! was what this past week was all about for me. Firstly, I had the pleasure of getting a free box of vegan snacks from Vegan Works delivery (www.vegan.works). This.Was.AWESOME! Plus, it came with a note from one of the owners of the company on a piece of unicorn note paper that said, “You’re MAGICAL.” If you knew me, you’d know how totally super I thought that was. 😉 Thanks, Justin! I had no idea what was coming in ‘said box’ so it was a spectacular surprise. I LOVE vegan jerky. I buy it anytime I take a road trip to the Oregon coast, as there is a little hole in the wall shop that sells it en route. So, I was very happy that it arrived in my snack box. The chips, bars, chocolate were all delicious and though the price was free for me, it is only $39.99 and delivered to your door! Convenience and the ability to try new vegan snacks that I didn’t even know existed, as well as items that I didn’t even know were vegan make this snack box totally worth it. Sold!
Secondly, I received an incredible box from Organics to You this past Wednesday. I don’t always get one weekly, but if my fridge is fairly empty and I love the box, I’m down for a delivery! I get the “small bin” which is $38.00 and I always add a buck or two for a tip to the driver. This week I received:
- 4ct Fuji Apple: Local – Sage
- 2ct Red D’anjou Pear: Local – Starr Ranch
- 2# Potatoes: Local – farm direct – Denison Farms
- 1 Bunch Carrots: Cali, farm direct – Capay Organics
- 1 Broccoli Romanesco: Cali’, farm direct – Capay Organics
- 2 Honey Gold Grapefruit: Cali’
- 10oz Asparagus: Cali’
- 1 Bunch Italian Kale: Cali’, farm direct – Capay Organics
- 1-2ct Yellow Onions: Local, farm direct – Denison Farms
- 1# Mini Bell Peppers: Cali’/Mex.
- 1-2 Butternut Squash: Cali, farm direct – Capay Organics
- 1 Bag Shiitake Mushrooms: Local, farm direct – Misty Mountain
- 1Pkg Strawberries: Cali’
I feel as though that is an incredible amount of organic fresh fruit and veg for free delivery and $38 “buck-a-roos!” I’m going to make a pasta dish with vegan alfredo or cream sauce with shiitake mushrooms and kale tonight. I’ll post that recipe soon!
Anyway, I know it’s difficult to find the time to shop for all this stuff, and, it can be pricey. Therefore, I truly love finding amazing places for vegan grub that doesn’t involve breaking the bank or me having to wrangle my child down the grocery isles after work during my kiddo’s witching hour. #neverfun
Enjoy the new deliveries if you haven’t already used them before. Feel free to comment about any other amazing vegan deliveries that you know of. Share the vegan love! -FGG
*I was NOT paid to write these reviews and all of the opinions are mine and mine alone. 🙂
My Morning Through Snack Daily Food Routine (shed those lbs & still eat well)!
Well, it’s official. I’ve finally decided that to make my goal weight by mid-June I am officially going to have to kind of… err… sort of… uugghh… maybe diet a bit! Yuck! That tasted bad evening writing down that hateful “d” word. I made it 6 months while staying on target or even getting ahead of my chart and have hit the longest of plateaus over the past 3 months. If I plan on “making it” to the finish line I have to actually cut back a bit. I’ve also just revamped my workout. In previous posts I had mentioned the glory of Jillian Michael’s Shred It Level 1. Well, now it’s Level 2 in addition to her 6 Weeks to 6 Pack Abs (if you want to die a painful workout death… do this. It’s killer! But amazing), and I am taking hour long Latin dance classes every Friday. I feel the combo should get me to where I need to be in the short bit of time I seem to have left. Sigh, sigh, and sigh again… however, I feel great! So, that’s the silver lining, and the hope for total “svelte-ness” is my dangling carrot. In my mind it’s super model status, however, reality strikes in the form of a possible thinner thigh, arm, and a true dream of 50% of Jillian Michael’s abs. We dream big here my friends. I mean BIG. I do indeed, dare to dream.
I start every morning with my G’s Oatmeal Smoothie recipe. My little man (Greyson) LOVES them, as do my husband and myself. Berries mixed with oatmeal, coconut milk, and yes, spinach! Don’t let this scare you! The spinach is masked by the coconut and the sweet fruit. An incredibly healthy and satisfying start to your day. Not to mention, I make it the night before so the oats have been fully soaked, it will be cold without having to add ice, and let’s face it, one less step to slow down your morning. Sold! Next, I arrive at work and have a small snack of almonds, walnuts, pumpkin seeds, and a clementine. I love all of them and they keep my belly content until a later snack or early lunch. I swallow this down with a cup of chrysanthemum tea with a dash of cayenne pepper, lemon juice, and an ever-so-small squeeze of agave. This is incredibly refreshing and easy to drink. After this, I return to the caffeine with a Jasmine Green Tea (I have a black coffee as soon as I arrive at work). For a small lunch or hefty snack, I have a whole wheat slice of bakery bread loaded with all kinds of delicious seeds, and I smother it in my homemade Classic Hummus after smashing some avocado on the bread (sometimes with a tomato or some cheese as well-all depends on how crazy I feel that day!). If I want to make this more of a lunch, I will have a heftier slice of my bread and it’s toppings plus I’ll tack on a salad or soup, like my Pesto Mushroom Salad or my Creamy Vegan Broccoli Soup. I’m not trying to pack the calories in but I definitely want to feel satisfied and really enjoy my food. What’s eating if we don’t love it?! My goal is to fuel my body with the “best” and enjoy it in the making. Simple, happy, delicious. Join me in my not-so-new morning mantra!
Crazy Delicious Veggie Couscous
Crazy Delicious Veggie Couscous is easy, incredibly healthy, and can be made in just ten minutes! I’m always trying to make something well-balanced, healthy, and yummy for my wee man, Lil’ G. Now that he is eating what I eat, this has cut down my Sunday cooking by almost 2 hours, as I like to make two big meals for the week for the both of us. Not to mention, I’m also always attempting to create dishes from the leftover ingredients in my refrigerator. What’s that annoying phrase I keep posting? Oh yes, waste not! Clearly, I am a pusher of this personal philosophy. Food truly is a terrible thing to waste. Onwards, I was hangin’ with Greyson looking for a dish to make for us. I loaded the floor with pots, pans, spoons, and a variety of other kitchen items for G to play with whilst I took to the stove. After all, he has just turned 17 months. Can he entertain himself? Sure. For a little bit of time. However, when I give him the opportunity to play with things he doesn’t get to use daily, this increases my odds of a more lengthy self-play session giving me the opportunity to cook with ease! Of course we play and “compare” creations throughout, too. 😉
Crazy Delicious Veggie Couscous is a perfect choice for an easy and healthy dinner any day/night of the week. Pumpkin, lentils, carrots, mushrooms, spinach, and herbs make this dish a tasty meal. Naturally, feel free to add any veggies you may have left over in your fridge. Please comment and let me know how your creations came out. Share a pic and let’s chat about ideas for other couscous delights! Enjoy!
- 2 C cooked whole wheat couscous
- Olive oil for cooking
- 1 shallot - diced
- 3 gloves garlic - diced
- 1 can lentils
- 1 C pumpkin - diced
- 1 carrot - diced
- 1 C mushrooms - sliced (I used cremini)
- 1 handful spinach leaves
- Dried parsley, oregano, and basil to taste
- Salt & pepper to taste
- Optional: Parmesan cheese for topping
- While your couscous is cooking, heat a large pan with oil
- Add shallot and cook for 1 minute
- Add garlic and cook for 30 seconds - stir
- Add carrots, pumpkin, and some salt & pepper. Cook for 3-4 minutes
- Add mushrooms, lentils, and herbs, more salt & pepper if needed. Cook for 2-3 minutes
- Add spinach and any more herbs you would like. Stir for 30 seconds.
- Place in individual bowls. Serve
- Garnish each bowl with parmesan cheese & dried parsley
- Serves 6 adult sized dinner bowls.
- Optional: Cook your couscous with a veggie broth cube
- White - Viognier
- Red - Syrah
