Vegan Kale Pesto Spring Primavera!
Vegan Kale Pesto Spring Primavera! will be your next favorite spring pasta dish! Crazy colorful, flavorful, and incredibly healthy… not to mention quick and easy to make. This is one of those meals where I sometimes say, “if you could purchase it in a store and didn’t absolutely love it, I’d give you a refund in full.” Dem be powerful words, pasta lovers! A rainbow of deliciousness awaits you. I found this rainbow array of veggies in my fridge left over from my Organics to You delivery and had to use them before they went bad. I had also purchased Trader Joe’s Vegan Kale, Cashew, and Basil Pesto. However, if you don’t wanna go out and spend too much dinero on that bad boy, I have an AMAZING recipe on my blog for a pesto just like Trader Joe’s – in the search box, type – crazy creamy pesto (not sure why my hyperlink wasn’t working).
On this fine and fabulous afternoon, I went nuts-o cooking dishes for the week and for the blog. Breakfast toasts, red pepper hummus, a spaghetti marinara with peppers and chard (recipe coming soon), and of course, the one and only Vegan Kale Pesto Spring Primavera! I was a cooking machine. It was sunny, I had the door and windows wide open, and I listened to some My Bubba. If you don’t know these super hot, folk-esk, Scandinavian duo, get to know their music asap. They’re freakin’ amazing! So amazing, that I feel the need to add one of their recording sessions from a totally dope hostel in Iceland to this very post. You’re welcome. 😉 To sum this short post up (well, for me, haha), if you like incredible pasta and fantastic tunes, I implore you to make this recipe asap whilst listening to these superb ladies serenade you. Mangia!
PS- There’s a gigantic gap b/w my last photo and the video and recipe card. I can’t fix it! UGH! WordPress woes… 🙁
- 1 lb fusilli pasta (I used Trader Joe's Brown Rice Pasta Fusilli) - cooked
- 8 oz of kale pesto (I have a recipe on the blog for this but I used TJ's Vegan Kale, Cashew, and Basil Pesto)
- 1 1/2 C purple broccoli florets
- 3/4 C broccolini or something similar - diced
- 3/4 C small red cherry tomatoes
- 1/2 C carrot - diced
- 3/4 -1 C thin aspargus - cut into approximately 1 1/2 inch pieces
- 1/2 of a lemon
- 6 large basil leaves (or the equivalent) - chopped
- Salt & pepper to taste
- Olive oil for pan
- Heat a large pan with olive oil over medium heat
- Add the carrots and asparagus stirring occasionally for about 8 minutes
- Add the purple broccoli, broccolini, tomatoes, salt & pepper, and squeeze the lemon on top of the veggies - stir occasionally for about 5 minutes
- Add the basil and stir for approximately 2-3 minutes more
- Your veggies should be crisp but cooked - don't over cook
- Remove from heat
- Pour pesto over your pasta and mix well
- Pour the veggie mix from the pan over the pesto pasta and still well
- Done!
- Sauvignon Blanc, dry riesling, or Fiano di Avellino
Vegan Kale Pesto Lasagna with Veggie Tofu Ricotta
Vegan Kale Pesto Lasagna with Veggie Tofu Ricotta is one of my ultimate comfort foods. Really, anything Italian style and carb loaded ticks the box for comfort food in my world. My mom had no idea how to cook when we were little. She was raised on shitty German food at best, but my other gma had learned to cook ca-razzzzy good Italian food from her Italian hubster, and from living in Italy for a bit. Jealous! She gave my mom a cookbook that she had typed out for her. Totally amazing! My goal is to one day replicate this book vegan style! Anyway, now-a-days, my mother is an incredibly amazing cook and chefs up all styles of food. For many of my single digit years, I spent most of it consuming loads of delicious Italian grub… not too shabby! However, I definitely blame my love affair with carbohydrates on this long-winded stint in my life. 😉
Vegan Kale Pesto Lasagna with Veggie Tofu Ricotta is incredibly simple to make. It has a kale/arugula pesto (click for my recipe), pureed spinach, tofu, nooch (nutritional yeast), flax, and more as a vegan ricotta cheese, plus marinara. I love this because it gets in loads of protein and vitamins, plus, I can get my kiddo to eat all his veggies since he’s decided that whole vegetable are no longer for him… sighhhhh… Enjoy the good grub! Mangia!
- 12 lasagna noodles - cooked (I use whole wheat)
- 8 Oz vegan kale pesto (I used my own recipe. Click on link in post)
- 1 1/2- 2 C marinara sauce
- 4 cloves of garlic - minced
- 1/2 white or yellow onion - diced
- 1 Tbl dried Italian herbs
- 2 C loosely packed baby spinach
- 1/4 C previously soaked cashews
- 2 Tbl nutritional yeast
- 2 Tbl ground flax seed
- 14 Oz extra firm tofu - drained and pressed dry - crumbled
- 1/4 C water
- 1 tsp vegetable broth base (this is a paste - I use Better Than Bouillon Vegetable Base)
- Olive oil for pan
- Preheat the oven to 350f
- Cover the bottom of your lasagna pan with approximately 1/2 C marinara sauce
- Heat pan with olive oil on medium
- Add onion and cook for about 3-5 minutes
- Add garlic and cook for one minute more - stirring occasionally
- Add tofu, vegetable broth base, and Italian herbs, and spinach - stir occasionally for approximately 5 minutes
- Remove from heat
- In a blender, on low, blend contents of the pan, flax seed, nutritional yeast, cashews, and water
- Blend until the consistency of a ricotta cheese (if need be, SLOWLY add more water)
- Place your first layer of lasagna noodles on the bottom of the pan (on top of the marinara - my pan is 3 pieces per layer)
- Evenly spread some of the ricotta mixture, pesto, and marinara on top of the noodles
- Repeat this process until done
- Above the top layer of lasagna noodles, add more marinara and save a bit for when the lasagna comes out of the oven as well
- Bake for approximately 30-35 minutes
- Let stand and cool for about 10 minutes and then add the remaining marinara on top
- Done!
- Oregon Pinot Noir
- Serves 9-12 pieces
Crazy Creamy Pesto (Vegan)!
Crazy Creamy Pesto (Vegan)! is my new summertime spread. I use it on virtually everything I eat! My garden is overflowing with basil plants so I’m pumpin’ out pesto like it’s going outta style. I’ve been adding all sorts of things to my pesto: arugula, spinach, kale, cashews etc. My girl friends and I went camping recently and one of the ladies had made a pesto pasta salad using an edible lemon essential oil and it was amazing! If you get your hands on some of that tastiness I urge you to throw it into your pesto for a superbly refreshing summertime sauce.
The one thing I remember my father making plenty of every summer was pesto. Every time I’d pop over there for a meal we’d be eating it in some form or another. I, too, am a lover of pesto everything. This summer I’ve been making loads of rotini and farfalle with my Crazy Creamy Pesto (Vegan)! sauce. However, I rub that creamy green goddess sauce on sandbos, wraps, as a dip for veggies (peppers overflowing outta my garden), as a pizza sauce (both myself and G man’s most favorite thing to make together), or with any grain imaginable tossed up with some salad goodies. I think the gist is that you really can’t go wrong with pesto… ever.
Basil, spinach, kale, walnuts (’cause who can afford pine nuts these days?!), cashews (for extra creaminess), lemon, garlic, salt, and voila! Sub any of those salad greens for arugula or another healthy green. Add olive oil or any other oil for a different texture. As always, adapt and create to your tastebuds and whatever it is you have left over in your fridge or garden. Happy summertime eats to you all!
- Large handful of basil leaves (approximately 15-20 large leaves)
- 3/4 cup raw and unsalted cashews
- 1 cup raw and unsalted walnuts
- 1 cup raw spinach leaves
- 1 cup raw kale
- 1-2 Tbl lemon juice
- 2 cloves garlic
- salt to taste
- olive oil/water for texture (as per your preference). I add a small bit of water to thin it out during blending and mix in a smidge of olive oil once in bowl.
- Put all ingredients into a blender (minus oil) except water and blend
- Slowly add water according to your desired consistency and blend again
- Sub out spinach or kale for arugula, or add less of the first two and use all three together!
- Add tomatoes, sun-dried tomatoes, or sauteed mushrooms to liven up a pesto pasta!
- Sauvignon Blanc or Arneis
Pesto Mushroom & Chick Pea Spinach Salad
Pesto Mushroom & Chick Pea Spinach Salad is an incredibly delicious, easy, quick, and simply awesome recipe! Very few ingredients but loaded with flavor… now, that’s my kinda meal! Especially with a baby, blog, full time job, massive move prep, and my current “quest” to shed some lbs. Now that is not so simple, so shedding time, eating well, and assisting said “quest” makes this Pesto Mushroom & Chick Pea Spinach Salad my current favorite dish of the day. I think I average eating this delight about 3 times/week for sure.
Okay, I know I’ve said this before but it’s not like I’m on a permanent diet. I don’t think I could cope with that. However, I am officially trying to shed .6kgs/month (1.3 lbs). Sound like an odd number? Haha. I’ve sorted it out that from the time I began my weight chart (a simple but effective chart I made for myself) until when I leave Beijing for good in June that .6 kgs/month will get me to my goal weight. Bless you Jillian Michael’s for your assistance in this “quest.” Thus far, I’m doing fairly well. I’ve hit a plateau though and felt myself getting demotivated. Therefore, I…sigh…ugh…sigh again… am now going to have to cut back on some calories, mainly carbs, and outside of Greyson, that is my biggest love. Am I calling this a diet? Absolutely not! Not that there is anything wrong with dieting! I just need to get things moving again (em-hem, the scale!) and need to start seeing numbers that make me smile and for a moment, a meer wrinkle in time, make me forget about the carb I would’ve been enjoying at dinner. This brings me to my point, I know right? You didn’t think I’d get there! Why did I go on this tangent?! I’ll tell you, SALAD. I love it. It completes me. Well no, carbs do, but it’s not a far second or third. I believe salads should be delicious and specifically not boring. If I’m gonna shed some lbs I want to do it whilst catering to my tastebuds and not going bland, bland, bland! Pesto Mushroom & Chick Pea Spinach Salad will definitely be a recipe to add to your collection if you’re going down this rabbit hole with me, or even if you just love salad and want an awesome new and easy recipe. Let me know your thoughts! Enjoy!
- Large handful of spinach leaves
- 1/2 can chickpeas (garbanzo beans)
- 5-7 shiitake mushrooms (you could substitute with other mushrooms) - sliced thin
- 3 Tbl pesto
- Parmesan cheese to taste for topping (optional)
- 2 tsp lemon juice (optional)
- tsp oregano (optional)
- Sea salt & cracked pepper to taste
- Olive oil for pan
- Place your spinach in the bottom of a bowl and set aside
- Heat oil in pan and add mushrooms, salt & pepper, oregano, 1 Tbl of pesto. Mix and let cook for 2 minutes
- Mix again and add add chickpeas, any more s & p you'd like, lemon juice, and 1 more Tbl of pesto. Cook for 2 more minutes
- Add last Tbl of pesto, toss, and cook for one more minute then remove from heat
- Place pan ingredients on top of spinach and garnish with parmesan cheese & pepper
- Toss well and enjoy!
- If your ingredient balance is a bit different and you want more dressing, consider adding a sprinkling of olive oil, more lemon juice, or more pesto.
- I've also tossed in some hummus just for the heck & deliciousness of it!
- Serve with a crisp white wine if you'd like (I prefer a nice sauvignon blanc with this)
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 🙂
My 5 Most Popular Vegan Entrées!
My 5 Most Popular Entrées are just that. From Asian to Italian entrées, these vegan meals offer you a variety of hearty, easy, and delicious recipes for any family meal, small soirée, or of course, for some dope solo vegan grub.
I’ve been outta commission this past month. I decided to go to New York for a long stay. My parents live here and I still have loads of friends all over the state. It has been so rejuvenating to spend time with everyone. It’s also been amazing to see Grey hang with my friends’ kiddos! So crazy! Half of the friend tribes I see here are friends from 20 plus years ago. I feel so lucky to have that.
G and I started our journey in New Orleans with my brother and fam. After a few days there, we drove to NY and camped along the way. This was the escape that I desperately needed! For some awesome pics of New Orleans and our journey to NY, check out my Instagram page (@foodgalleygab – Heather Rugile). My brother’s purple classic Nola home is f’in’ suh-weet!
Let me know what you think of My 5 Most Popular Vegan Entrées. If you change up the recipe, etc. I’d love to hear it. I believe the comment section might actually be working for one of the only times in FGG’s history in the blogosphere. LOL.
Click on the title of the recipe to bring you directly to its page.
For your cooking and listening delight… (love them)!
Tahini Mushroom Dumplings
Vegan Pumpkin Mac n’ Cheese
The Cheesiest Vegan Broccoli & Cheddar Baked Potato Ever!
Vegan Grilled Stuffed Burrito w/ Avocado Ranch!
Vegan Kale Pesto Lasagna with Veggie Tofu Ricotta
*Featured photo by Vegan Liftz on Unsplash
The Best Vegan 4th of July Menu!
The Best Vegan 4th of July Menu! Is my list of awesome appetizer, dinner, dessert, and drink ideas for the 4th. I love celebrating the shit out of any holiday. Mostly, I just love to entertain. My 4th of July decorations are buried somewhere in my storage. I am going to attempt to find them and fish them out for tomorrow. We are hanging with our friends we’ve been isolating with. I’m going to set up the picnic table outside, serve multiple cocktails, my classic infused party waters (strawberry and mint – and fresh lemon and ginger), play bocce ball, cornhole, blast my 4th of July playlist, and eat and drink throughout the day. We’re ending the holiday with our new and totally awesome gigantic outdoor blowup movie screen. The movie is still TBD! I feel this is a recipe for the perfect 4th of July. 😉
I shot the pictures of the hotdogs and the dessert yesterday. I’ll make them into individual posts at some point. I told my kiddo that I couldn’t find anything with a flag, etc. I turn around and he made me that adorable flag that you see in the berry dessert pictures. Grey is amazing. He made my bed, mopped the house, and made me breakfast yesterday. He’s becoming my little man! The menu below is for a large party. If you are going to have a smaller soiree, pick and choose to make your own menu!
Tomorrow is America’s birthday. Now, shit has been CRAZY this past year – virus, politics, #metoo, BLM, natural disasters, etc. I remember leaving the country embarrassed to have been American many moons ago. I’m disgusted by much of what goes on; however, I have seen the other side – communism, extreme poverty on levels I’ve never seen before – and I believe in the bones of this country. I know it could be worse – like, much, much worse. I am happy to celebrate America for its goodness. I’m happy to celebrate for change and hoping to be a part of that change. I want to teach my child to be part of that movement, that beauty. So cheers to America -“the beautiful” that is. Grill, drink, play outdoor games, appreciate the great, and vow to be part of the changes our country needs. Annnnnddd… watch Hamilton on Disney Plus tonight! Rock in the holiday with Lin-Manuel Miranda and the American Revolution!
For your holiday pleasure, I present to you, “Alexander Hamilton:”
CLICK ON THE NAME OF THE RECIPE TO BRING YOU DIRECTLY TO THE LINK! PICTURES TO EACH RECIPE BELOW, TOO. 🙂
Appetizers-
Red Potato Salad With Hickory Bacon (Vegan)
Buffalo Cauliflower
Mexican Vegan Sushi Rolls!
Fried Spiraled Zoodles – Oh, My! (replace egg with flax egg)
Easy Cheesy Vegan Tofu Quesadillas
Fried Green Tomatoes with Special Sauce (vegan)!
5 Bomb Hummus Recipes!
The BEST Vegan Nacho Cheese Sauce Ever!
Amazing Classic Guacamole
Main Dishes- (some of these recipes are from the beginning years of the blog when it was vegetarian, not vegan. I’ve replaced the ingredients below)
Lentil Sloppy Joes To Die For! (replace real cheese with something like Follow Your Heart Jack Cheese Shreds – I use this one)
The Most Bitchin’ Broccoli & Eggplant Veggie Burger Ever! (replace real eggs for flax eggs, yogurt for soy yogurt, and real parm for vegan parm – I love Follow Your Heart)
The Perfect Purple Potato Veggie Burger (replace egg for flax egg and vegan cheese)
Vegan Kale Pesto Spring Primavera!
Vegetarian Chicken Street Tacos (replace Quorn for any vegan chicken strips and replace queso fresca with vegan mozzarella such as Miyokos – my fave)
Sauteed Veggie & Farro Spiralized Zucchini Salad
VEGAN HOT DOGS (SEE PICTURE BELOW) –
1- Hummus, sauteed mushrooms (olive oil, lemon, garlic, parsley, salt and pepper), garlic chives (optional), tahini drizzle over hotdog
2- Diced black olives , diced scallions, shredded vegan cheddar (I used Miyokos), diced avocado, sprinkle of cilantro, spicy red pepper sauce drizzle OR hot sauce drizzle
Drinks-
Gin Fresh Fruit Fizz Cocktail
Fresh Blackberry Royale
Dessert- (See picture below for how to make)
Strawberries & Blueberries with Homemade Coconut Whipped Cream
Coconut Whipped Cream – In a bowl, use a handheld electric whisk and blend :
- 1 can coconut milk (refrigerate beforehand for at least 12 hours for the best results – though, not necessary!)
- 3 Tbl powdered sugar
- 1 tsp vanilla extract
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
Vegan Easter Menu (Recipes)
Vegan Easter Menu (Recipes) will cover your fabulous vegan Sunday fare. I am a total sucker for all things holiday. I decorate like crazy, celebrate like crazy, and eat like crazy. Everything is fucking crazy – and I love it.
I remember my mom making my Easter dresses when I was a kid. What a lost art! No one sews their kid’s clothes anymore, then again, most mothers now work FT, and many of us never got the “old trades” like sewing, knitting, quilting etc passed down to us. Kinda sad. It is my quest to get a sewing machine over the summer and start sewing again. I learned from my mother when I was little, and then again in my fashion class in HS. My grandma used to teach me to sew stuffed dolls and small quilts. I want to make G-dog cute lil’ Halloween costumes, dapper holiday attire, and some sweet fitted dresses for moi! … Shit!… that literally just reminded me of an Easter memory. The year was about 1990, and my mother held an egg hunt (she was a decorate-the-fuck-outta-every-holiday kinda gal, too) at our house for the neighbors. She made me dress up like a gigantic bunny and stand on my front lawn – like a window display. It was hot, I was mortified that the “love of my life” next-door-neighbor would see me and give me shit for life, and… damn! I wanted to hunt for some fucking eggs, too! It sucked being the oldest.
Anyway, back to Easter 2019. Chef up these Easter recipes, celebrate like crazy, don’t dress your kid up in an Easter bunny costume – especially in front of the neighbor boy, and remember your youth. Happy “Hippity Hop” Day! 😉 -FGG
PS- You know me, Led Zeppelin anything & everything! “Celebration Day” – hell yeah.
*CLICK ON RECIPE TITLE TO BRING YOU DIRECTLY TO THE LINK!
Vegan Easter Bunny Waffles!
Beet Hummus with Mint
Premier Tomato Bruschetta with Olives & Capers (use vegan parmesan! I love Violife)
Vegan Kale Pesto Spring Primavera!
Sun-dried Tomato and Basil Stuffed Portobello Mushroom
Gin Fresh Fruit Fizz Cocktail
The Sexiest Blackberry Syrup Ever! (perfect mimosa recipe idea in here)
ALSO…
10 Green Vegan Recipes for St. Patrick’s Day!
10 Green Vegan Recipes for St. Patrick’s Day! Okay, I’m Irish, like super Irish – well, for an American anyway. Ancestry.com will tell you this, too. Been to Sligo, met the fam… does this push me upwards in the Irish department? 😉 My uncles and their children on my mother’s side all have their Irish passports. Even though my mother never got hers, therefore, I don’t have mine, does this push me even further upwards in the Irish department? I say, “yes.” LOL. Fuck, if you’re a New Yorker, like from a borough or from LI, like myself, you’re Irish by proxy. Seriously. 😉 Even my super Italian best friend has a shamrock tattoo on her ankle. Catch my drift? So, now that I’ve said all of that, it gives me permission to say this (or so I believe – hehe): Irish food kind of, sort of, possibly… is fucking terrible. That being said, if you’re not down with corned beef & cabbage, or an Irish stew, for the most American-Irish day of the year, then below I have provided you with 10 awesome green vegan recipes for St. Patrick’s day that cross all cultures, but celebrate with the color green. How’s that for a run-on sentence?! 😉 Outside of Irish Soda Bread (vegan), recipe HERE, I usually go for the recipes that I’ve provided for you in this post. How do you celebrate? I’ll be at a parade, and then celebrating in style with Irish music, dance, and pipers at my fave restaurant for St. Pat’s Day shenanigans. Please feel free to add your recipes or ideas in the comment section below! Also, I have Heyoya, which means you can leave a voice message! -FGG
PS- This is the amazing Emerald Society Pipes & Drums band playing in the St. Pat’s Day parade in NYC:
*CLICK ON TITLE OF RECIPE TO BRING YOU DIRECTLY TO THE LINK:
GREEN GODDESS CHEESY QUESADILLAS
THE MOST BITCHIN’ BREAKFAST POTATOES EVER!
The BEST Vegan Dinner Christmas Menu!
The BEST Vegan Dinner Christmas Menu! Is complete with amazing vegan appetizers (not just traditional appetizers, different and delicious apps that aren’t your holiday standards), soups, salads, entrees (pastas, Wellington, stuffed potatoes, stuffed portobellos), and of course, holiday cocktails (both warm and cold)! I’ve had many a small, medium, and large sized holiday parties at my home. No matter where I’ve been, whether I lived in Oregon, California, New York, China etc, I’m always the first to host a T-day or an xmas soiree… I LOVE entertaining! As long as I have the kitchen to myself (I’d love to be in the house by myself), wine, and music, I am golden for hours upon hours in the kitchen. Anyone else?
Since we’re in the seasonal spirit right now, I shall leave you with MY version (or desires) of The Twelve Days of Christmas.
The Twelve Days of Christmas
by, Heather Rugile
On the 1st day of Christmas my true love gave to me,
a day alone with my SANITY
On the 2nd day of Christmas my true love gave to me,
Two trips to Fiji, and a day alone with my SANITY
On the 3rd day of Christmas my true love gave to me,
Three French men, two trips to Fiji, and a day alone with my SANITY
On the 4th day of Christmas my true love gave to me,
Four thousand dollars, three French men, two trips to Fiji, and a day alone With my SANITY
On the 5th day of Christmas my true love gave to me,
Five days of PEACE, four thousand dollars, three French men, two trips to Fiji, and a day alone With my SANITY
On the 6th day of Christmas my true love gave to me,
Six Brad Pitt’s swimming, five days of PEACE, four thousand dollars, three French men, two trips to Fiji, and a day alone with my SANITY
On the 7th day of Christmas my true love gave to me,
Seven second homes, six Brad Pitt’s swimming, five days of PEACE, four Thousand dollars, three French men, two trips to Fiji, and a day alone with My SANITY
On the 8th day of Christmas my true love gave to me,
Eight maids a-cleanin’, seven second homes, six Brad Pitt’s swimming, five days of PEACE, four thousand dollars, three French men, two trips to Fiji, and a day alone with My SANITY
On the 9th day of Christmas my true love gave to me,
Nine buff bods dancin’, eight maids a-cleanin’, seven second homes, six Brad Pitt’s swimming, five days of PEACE, four thousand dollars, three French men, two trips to Fiji, and a day alone with My SANITY
On the 10th day of Christmas my true love gave to me,
TEN hours sleeping, nine buff bods dancin’, eight maids a-cleanin’, seven second homes, six Brad Pitt’s swimming, five days of PEACE, four thousand dollars, three French men, two trips to Fiji, and a day alone with My SANITY
On the 11th day of Christmas my true love gave to me,
Eleven days no laundry, TEN hours sleeping, nine buff bods dancin’, eight maids a-cleanin’, seven second homes, six Brad Pitt’s swimming, five days of PEACE, four thousand dollars, three French men, two trips to Fiji, and a day alone with My SANITY
On the 12th day of Christmas my true love gave to me,
Twelve flasks of vodka, eleven days no laundry, TEN hours sleeping, nine buff bods dancin’, eight maids a-cleanin’, seven second homes, six Brad Pitt’s swimming, five days of PEACE, four thousand dollars, three French men, two trips to Fiji, and a day alone with My SANITY
PS- Okay, so I totally cannot get enough of the Pentatonix Christmas songs/videos! I know I used their “Little Drummer Boy” in one of last week’s posts, but I feel the need to share this absolutely incredible winter holiday song! A MUST WATCH!
Click the recipes below to bring you directly to the links!
APPETIZERS:
Fried Green Tomatoes with Special Sauce (vegan)!
Premier Tomato Bruschetta with Olives & Capers
(Use my favorite vegan parmesan! Go Veggie! Parmesan)
Hummus & Veggie “Sushi” Rolls
Tofu Tuna
(Replace the greek yogurt with vegan mayo. In my opinion, the BEST EVER vegan mayo is Vegenaise! Also, you could sub out seaweed for white miso paste! This is one of my all time favorite dips)!
Cheesy Vegan Sweet Potato Fries Nacho Style!
Eggplant Meatballs (Vegan)
(Serve them just like the picture with sauce and some toothpicks)!
Vegetable Gyoza Recipe – Vegan
Spicy & Smoky Vegan Cheddar Cheese Wheel & Sundried Tomato & Basil Hummus)
SOUPS:
Vegan Kale, Broccoli, & White Bean Soup
Creamy Tomato & Cauliflower Soup
SALADS:
Sauteed Veggie & Farro Spiralized Zucchini Salad
Pesto Mushroom & Chick Pea Spinach Salad
(Use vegan parmesan. Again, Go Veggie! Is amazing)!
ENTREES:
Vegan Mushroom Lentil Wellington
Creamy Rigatoni with Lentils & Fresh Oregano – Vegan!
Spaghetti Marinara with Chard & Burst Tomatoes
Creamy Vegan Macaroni and Cheese!
The Cheesiest Vegan Broccoli & Cheddar Baked Potato Ever!
Sun-dried Tomato and Basil Stuffed Portobello Mushroom
COCKTAILS:
4 Fabulous Christmas Cocktails
Vegan Bowls To-Go!
Vegan Bowls To-Go! are super delish and make your work week way easier and healthier. I had all these veggies, beans, grains, and basil that I wanted to use before going food shopping – “Waste not!” (FGG’s food mantra) – so I used them for my Sunday food prep. Last week I was crazy unprepared and either didn’t have a lunch, or grabbed something that I otherwise would normally never have eaten. I was so pissed at myself!
I always save glass jars from various sauces etc. I love to recycle them as tupperware or vases. This time I cooked quinoa and orecchiette pasta – that took up 2 burners. On the other 2 burners I was cooking a bunch of veggies and beans in a homemade taco seasoning, and cooking maple flavored brussel sprouts in the other. All 4 burners going at the same time. During that food fiesta, I made a kale pesto with loads of basil from my window basil plant (a must in the cold weather seasons). Click here for one of my kale pesto recipes. I made 5 different Vegan Bowls To-Go in under 30 minutes. Fuck yeah! That’s exactly the kind of ease and simplicity I am looking for… especially when you had a good friend and her daughter stay over last night and drank ’til wee hours of the morn! Let’s just say I’m lagging a little in the lust for motivation department. Yesterday, all 4 of us went to Mississippi Pizza to see an awesome kids band play, eat dope pizzas (yup – they have vegan!), and drink beer. We were having so much fun that we stayed for most of the bluegrass band afterwards. We did the same thing a few weeks back with 2 different bands. Portland is fucking awesome!
Anyway, I’m tired, have to make some more tea, and then finish up my podcast editing so I can fiiiinallllyyyy go live! Enjoy the work week! I’ll be dangling the “Friday is the last day before 2 weeks off ” hallelujah carrot in front of my face all week so I can make it with my sanity still intact. Chow for now! 😉 -FGG
PS – As usual, a fitting song…
These are not going to be direct recipes – I’ll give you the ingredients I used and you can follow that or tweak it to your taste. If not, simply use this post as a good idea for work week grub. 😉
1 – Quinoa with brussel sprouts. I cooked the brussel sprouts in grape seed oil, Himalayan salt, pepper, fresh lemon, and maple syrup (SOOOO good!). I often throw in tempeh but I didn’t have any.
2 – Orecchiette, quinoa, red & yellow peppers, kale, broccoli and black beans. I cooked the beans and veggies in taco seasoning. I put hot sauce on top of the orecchiette. Would be great with a good salsa, too!
3 – Same as above but without orecchiette.
4 – Orecchiette with homemade kale pesto (click in post for pesto recipe) and sun-dried tomatoes.
5 – Orecchiette with kale pesto, vegan meatballs (I love Trader Joe’s!), and small white beans.
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
8 Awesome Vegan Pasta Dishes!
8 Awesome Vegan Pasta Dishes! The title says it all. 😉 I’ve collected my top 8 pasta recipes and compiled them all into one post for your ease and delight. They’re packed with flavor and loaded with crazy healthy ingredients. Think like a fatty, but eat like a fit f***. Side note: I feel like that should be a quote on a tee-shirt. Onwards… What’s better than that?! Short answer? Nothing. Food is life! Hence this crazy blog. Food shouldn’t taste like shit to be healthy as shit. Food should taste like delectable dopeness and be healthy as shit! I’ll stop now so as not to subject you to a ‘Heather’ diatribe. You’re welcome. 😉
Ooohhh pasta. Yesterday was National Pasta Day, which inspired today’s post. I f’in’ love pasta more than Bradley Cooper AND Brad Pitt combined. Say wha?! Yeah, I said it. And I meant it. The most challenging thing in the world for me is cutting back on carbs. However, I just have to do it when I’m not working out very much. It’s a fact. A shitty fact, but fuck, my thighs don’t lie. I literally find it more difficult to quit my carboholic ways than I did to quit my pack-a-day smoking habit. 🙁 #addictionisreal LOL. Now, with all of that being said, these 8 Awesome Vegan Pasta Dishes! are a much better alternative to their dairy partners. And remember, there are always zoodles to substitute for the grains! I’m a big fan of my spiralizer for that very reason. And of course, my thighs are its biggest fan. 😉 On that note, mangia! -FGG
PS- Feeling guilty about wanting carbs? Take a note from our musical selection below. Call up your pusherman, have a toke, and I promise, you’ll be chowing down on carbs guilt free. 😉 Similarly, I used to be super poor, go to the mall, swig down 2 well-mannered martinis from the Cheesecake Factory, as I knew this would easily open my wallet up for business, and then shop for clothes – guilt free. Until I came home, and hid them in the trunk of my car so my all-to-astute boyfriend wouldn’t notice that I had new clothes but somehow, couldn’t pay the rent. Oh man… from days of old!
CLICK ON RECIPE TO GO TO LINK!
Creamy Rigatoni with Lentils & Fresh Oregano – Vegan!
Vegan Kale Pesto Spring Primavera!
Creamy Vegan Macaroni and Cheese!
Crazy Creamy Pesto (Vegan)!
Creamy & Cheesy Pasta Bake (Vegan)
Vegan Kale Pesto Lasagna with Veggie Tofu Ricotta
Creamy Vegan Pasta with Shiitakes and Veggies!
Vegan Fettucine Alfredo
Creamy Rigatoni with Lentils & Fresh Oregano – Vegan!
Creamy Rigatoni with Lentils & Fresh Oregano – Vegan! was so freakin’ good that my kiddo housed it like a drunken frat boy chowing down on pizza after a wild night out. 😉 … Yeah, so that statement just produced a litany of SUNY New Paltz memories racing through my brain. Ahh… the good ole days. When livers were strong, friends were family, stoners still laughed when they got high, cigarettes were cheap, the walk of shame was lived by all – every weekend, and life was… well… fucking great! THAT’s how unbelievably awesome this pasta dish is.
This Creamy Rigatoni with Lentils & Fresh Oregano – Vegan! is made with a cashew and pesto based sauce. It’s loaded with vitamins, omega 3, iron, and all things good for your mind, body, soul, and of course, your tastebuds. 😉 This dish talks the talk and walks the walk. I have a load of oregano and basil pumpin’ in my garden. I dried the oregano the night before to use for this meal. I had to stop myself from over-carbing, as usual.
Since I hadn’t written a post in ages until my previous gyoza post, I totally forgot to do my new thanggg. Music! I’m super into adding some good tunes to every post. I always cook with music. If you have my e-cookbook, you’ll know that each recipe has a link to a song that accompanies that specific dish. Enjoy the dope tunes and grub! Mangia!
- 1 lb rigatoni pasta - cooked
- 1 C cooked lentils (I used 1/2 a pack of Trader Joe's Steamed Lentils)
- 1/4 C fresh oregano that has been dried - this will taste very different than dried oregano in a store
- 1 1/2 C basil leaves - loosely packed
- 1 & 1/2 C cashews - raw & unsalted
- 1/2 of a large red onion - diced
- 3 Tbs nutritional yeast
- 3 Tbs ground flax seed (I add this solely for health purposes - omegas!)
- 2 cloves garlic - chopped
- 1/4 C pine nuts
- 1/2 of a lemon - squeezed
- 1 1/2 tsp Better Than Bouillon Seasoned Vegetable Base
- 1 - 2 C unsweetened almond milk or soy milk (depends on how thick you want your sauce)
- 2 Tbl olive oil
- Salt & pepper to taste
- Heat pan on medium with olive oil
- Add onion and salt - cook, stirring occasionally for 3 minutes
- Add garlic and cashews - cook, stirring occasionally for 5-7 minutes more
- In a high powered blender (I used my Vitamix), blend all of the ingredients, except the lentils and oregano, together until smooth and creamy - adjust salt, pepper, and milk as necessary
- Pour sauce over warm rigatoni and sprinkle with oregano
- Done!
- White - oaked chardonnay, soave, chablis
- Red - teroldego, pinot noir
Vegan Mexican & Italian Food!
Vegan Mexican & Italian Food! Is a post that is revisiting two of my most all-time favorite blog recipes: (Click on recipe name for direct link to page)
Vegan Kale Pesto Lasagna with Veggie Tofu Ricotta
Cheesy Vegan Sweet Potato Fries Nacho Style!
I have just written a cookbook called, Easy Vegan Mexican & Italian inspired Food, and it will be released on Amazon within the next 72 hours! Only $2.99 for amazing Italian & Mexican style grub with music and booze to accompany each recipe… not to mention my inappropriate banter before you even get to the ingredient list. 😉 You know me! Wasn’t gonna keep my personality out of this cookbook or any cookbook that I’ll be publishing. My goal is to have 3 e-cookbooks out by the end of the summer, and my, “Crazy China SH#%” book will be released next month – tales of my expat days in Beijing, China told through a very candid and raw lens.
Above are two of my recipes from the archives to get you super stoked about the upcoming Foodgalleygab cookbook! Enjoy! Love, FGG
Creamy Peanut Thai Noodles
Creamy Peanut Thai Noodles is my most favorite dish this summer. It’s right up there with my Crazy Creamy Pesto! I am a massive noodle lover, no doubt about that. Peanut noodles are always my fave and I have been perfecting this recipe forever! If ever there were a perfectly creamy and healthy noodle dish, this is it. Taking one for the win!
When I was living in China there was very little I could eat at Chinese restaurants. Din Tai Fung was my ultimate favorite place on the planet. One, because I could actually eat there. Two, because of their amazing dumplings, braised tofu, aaaand noodles! I have been on an epic quest to recreate those ‘noods’. In doing so, I concocted something I like even better! Score again! I make bucket loads of sauce and freeze the rest in small sized batches so that I can just take a meal-size out of the freezer when needed.
If you eat this and aren’t a sloppy hot mess, you’ve not enjoyed them properly. I wanna see sauce all over your pretty little face dripping down the noodles and your mouth. See G-man (below) doing just that. Hands and all! Now, go get your ‘noods’ on!
… getcha, getcha, getcha, getcha, getcha, your ‘noods’ on…
- 2 C raw and unsalted peanuts
- 1/2 C nutritional yeast
- 1 can (13.5 oz) coconut milk
- 3-4 Tbl Braggs Aminos or soy sauce
- 1 Tbl sesame oil
- 1 Tbl agave or honey
- 1 Tbl lime juice (optional)
- Sprinkling of salt if needed (I do not use)
- 2 tsp ginger powder
- Water for texture
- Noodles (asian-think ramen)
- Boil noodles
- Place all other ingredients in a strong blender/processor (I use my Vitamix) and blend
- Very slowly add water for a thinner (not too thin!) texture as you blend
- Pour amount needed over noodles and you're done!
- Freeze extra sauce
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!
Green Goddess Cheesy Quesadilla
I have been on a quesadilla kick lately. Honestly, they’re amazing no matter what you do to them. Years ago when I lived in Oregon my roommate got a quesadilla maker. Now, I’ve always been partial to a quesadilla cooked in a pan, as my father had always made them for me this way, however, for this month long quesadilla binge that occurred post purchase of the quesadilla maker many moons ago, I was in love. We’re talkin’ breakfast, lunch, and dinner quesadillas. We couldn’t be stopped. Everything from eggs, tofu, every cheese in the rainbow, veggies, veggie meat and more had a place in a quesadilla at one time or another. Needless to say, I went on a quesadilla hiatus after this. Ahhh… old OR and quesadilla memories. Makes me smile! I’ve been creating all kinds of craziness lately in a tortilla or two. The Green Goddess Cheesy Quesadilla reminds me of the old farmhouse Oregon days. Yes, we lived on a 30 acre farm. It was awesome! I miss my gigantic gardens more than words can say. I loaded it with mozzarella cheese (it oozes as you slice it open…yum…), basil, tomato, spinach, and then topped it with smashed avocado & salt, and a pesto rosso (sun-dried tomato pesto). It was beyond fabulous, deliciousness to the extreme! Hence why I’ve given it “Goddess” status. Just to top it all off, it took ten minutes. Easy, quick, amazing. Crack open a nice Peroni and mangia!
- 1 whole wheat tortilla
- Approximately 2-3 cups shredded mozzarella
- Large handful spinach
- Small handful basil - chopped
- 1 small ripe tomato -sliced thin
- 1/4-1/2 ripe avocado
- 2 heaping Tbl pesto rosso
- Salt & pepper to taste
- Dried oregano to taste (optional)
- Olive oil for pan
- Oil & heat pan
- Add spinach, salt & pepper, and oregano - cook for about 1 minute. Remove from heat
- Place tortilla on pan. Add cheese, then basil, spinach, and tomato. Fold tortilla in half
- Heat each side until golden brown and cheese is fully melted
- Let cool for a minute or two and slice in half
- Top each half with smashed avocado and salt followed by your pesto rosso
- A cold Peroni or beer of your liking
Easy & Amazing Fettuccine Alfredo
I am sitting in this awesome Airbnb rental in Amsterdam as I write this. Not too shabby, right?! Husband’s putting the wee man to sleep and it has just occurred to me that I haven’t posted in a week! I’d been posting everyday to get this blog up and running but oh, Amsterdam! You’ve been a pleasant and well needed distraction and I have not touched my blog or my book (I am currently writing a book about the craziness of my last 5 years in China) in the past week. So, with my delicious beer, full on far too much cheese & bread, I sit here, looking out over the awesome balcony, ready to post. If you’ve never been, I can’t recommend it enough! Anyway, there will be a large Amsterdam post upon my return.
Easy & Amazing Fettuccine Alfredo is just that- easy & amazing. This to me is one of those sauces like a pesto sauce. Very few ingredients, easy to make, but I rarely enjoy it. When I do enjoy one of these sauces they are one of my top choices & favorites for a sauce. However, for some reason, I find myself a stickler for the perfect balance of ingredients in order to make sauces like these tasty. Anyone else this picky or find this to be true?
As my mom used to call this dish – “a heart attack on a plate” – I won’t even pretend to paint a pretty picture of health & weight loss. You are swimming in a sea of fatty deliciousness. A true comfort food. Let’s be serious. There’s almost always a time and a place for this type of food. I am quite a healthy eater on the day-to-day but sometimes, just sometimes, I must indulge, and when I do, I dive right in for a creamy & rich swim in this here Alfredo sauce. Yes ma’am. This is the recipe for when the boyfriend breaks up with you, a hell of a day at work, or anything that involves comforting your inner self. Enjoy!
- 1 lb (16 oz) of fettuccine pasta (fresh if possible)!
- 1 1/4 C heavy cream
- 1 stick of butter
- 1 3/4 C parmesan cheese - grated
- 2 Tbl lemon juice
- Salt & pepper to taste (I use a lot of cracked peppercorn)
- Fresh basil for garnish
- Optional: 1 garlic cloves (minced) or 2 tsp garlic powder
- Optional: 1 very ripe tomato – diced
- Boil pasta
- Over medium heat, put in butter (let melt for a few seconds) & add cream (I dash some s & p here)
- Add lemon juice & garlic (optional), and then stir in cheese until melted with the rest of your s & p
- Remove from heat and add pasta into sauce - stir until pasta is fully covered in sauce
- To serve: (optional)
- Top each bowl with diced tomato & garnish with fresh basil and additional cracked pepper
- White wine- Chardonnay for you chard lovers! (I don't love Chardonnay myself so I often opt for a Pinot Grigio)
- Red Wine- Pinot Noir
- This dish takes less than 15 minutes if you use fresh pasta!
