Greek Fusion Tofu Scramble (Vegan)
Greek Fusion Tofu Scramble (Vegan) is the perfect blend between an Italian & Greek style tofu scramble. With any good scramble, one must have potatoes. I made what I call hash brown nest potatoes and loaded them with Everything but the Bagel seasoning from Trader Joe’s. So simple, yet SO delicious. Kale, olives, capers, sun-dried tomatoes and more make up this flavor explosion. This recipe is healthy, easy, and will make you drooooolllll. 😉
I’m going to keep this post short and suh-weet since I decided to get back in bed after dropping my kiddo off at school. I never do that, however, I am binge watching a show right now and stayed up until 2:30 am doing just that. Sounded like a great f’in’ idea at the time until my alarm went off. Anyway, two cups of Stumptown Hair Bender and I’m officially back in the human race, annnddd with Rizzoli & Isles on the screen behind me (my binge). I’ll have to do a longer workout to make up for the fact that my ass hasn’t moved at all today, and I’ve eaten way too much of my Greek Fusion Tofu Scramble (Vegan). I don’t ever have these lazy days so it feels fabulously welcomed today! Plus, the Funeral March has officially begun as I count down the last 7 days of my freedom. Work (I’m a music teacher) begins then. 🙁 I’m not ready. I’m never ready for the summer days to die. With that depressing news, I shall leave you with this happiness: Enjoy!
Yum print recipe card still not working! I’ll write the recipe below for y’all:
Serves: 2-4 // Time: 25 minutes
Ingredients:
1 package firm or extra firm tofu – drained well
2 C loosely packed & chopped kale
1/2 C sun-dried tomatoes – diced
1 1/2 Tbl capers
1/2 package of Gimme Lean Sausage – divide into little balls
1/3 C white mushrooms – sliced thin
1/3 C black olives – whole or sliced (I used them whole)
1 small yellow or red onion – diced finely
3 cloves garlic – chopped
2 tsp dried oregano
1/3 C fresh basil – chopped
Olive oil for pan
Salt & pepper to taste
Directions:
In pan, heat olive oil on medium
Add onions & salt and stir occasionally for about 3-5 minutes
Add garlic and stir occasionally for 1-2 minutes more
Add mushrooms and stir occasionally for 3 minutes
Add the tofu by crumbling it through your fingers – mix well and cook for 3 minutes
Add oregano, olives, capers, and any more salt and pepper you’d like – stir occasionally for 3-5 minutes
Add the sausage and sun-dried tomatoes – mix well and stir occasionally for 5 minutes
Add the kale and any s & p you’d like – mix well and stir occasionally for 5 minutes
Add the fresh basil – mix well and remove from heat
Done!
Pair with:
Breakfast: Bloody Mary
Lunch/Dinner:
Red wine- Zinfandel OR Burgundy
White wine- Oaked Sauvignon Blanc OR Dry Riesling
Spaghetti Squash with Cheesy Marinara (Vegan)
Spaghetti Squash with Cheesy Marinara (Vegan) made all the members of my household drool. Seriously. I knew there would be skepticism at first sight, but mouth-watering, “MORE PLEASE!” hollers as soon as this was tasted and immediately scarfed down… annndd, I was right. The beauty of this meal, outside of the delish factor, is how incredibly easy and versatile it is. I made the adults spaghetti squash with shredded Miyokos vegan mozzarella, vegan meatballs (Trader Joe’s), and freshly chopped basil from my garden. I made my kiddo spaghetti squash with Quorn Chicken and parmesan cheese. The following day, I threw some left over olives I had from my Greek infused tofu scramble (recipe coming soon) in my bowl and my mouth melted just a teeny bit more. My point being, throw in whatever you’d like and it will still be awesome!
Many, many moons ago, my exe’s sister was in culinary school and taught us how to use spaghetti squash as pasta. I was hooked. As you all know, I’m a total f’in carb-whore, and my thighs really don’t appreciate that portion of my personality, so this discovery was pretty freakin’ fantastic to say the least. His sister also taught us a trick for cutting cilantro and parsley off the bunch. One day, when I actually have my YouTube channel that I’ve been talking about creating for over a year now, I’ll totally share that fabulous trick with you all. For the “one day…”
Anyway, enjoy the grub and the tunes! -FGG
Okay, so TOTALLY disappointing! My Yum Print Recipe card template isn’t working! Ugh… 🙁 I’ll post the recipe below without it. When I sort it out, I will revise this post with the recipe card.
30 minutes // Serves: 4-6
INGREDIENTS:
1 spaghetti squash
25 oz jar of garlic marinara (I used Cucina Antica)
2 C shredded vegan mozzarella (I used Miyokos or Follow Your Heart)
1/4 C fresh basil – chopped
Optional add-ons:
Vegan meatballs (I used Trader Joes)
Vegan chicken strips (try Gardein)
Vegan sausage (Gimme Lean OR Tofurky: Italian Sausage with Sun-Dried Tomatoes & Basil)
Olives
Capers
Artichoke hearts
Spinach
Fresh Parsley
DIRECTIONS:
Cut the spaghetti squash in half – length wise and place in a large pot with boiling water, face down, for 25 minutes on medium high
While the squash is cooking, shred your mozzarella and chop your basil. Prepare any other ingredients you are using as well
When the squash is through cooking, scrape out the seeds with a fork or spoon. Next scrape each half of the squash with a fork. You should be able to scrape all the way to the shell leaving no “meat” left in the squash shells
Place the scraped squash back in the pot on low, and add the sauce, basil, and cheese. Stir well until the squash is thoroughly covered in sauce and the cheese has begun to melt
Add any other ingredients you are using and stir again
Remove from heat and serve immediately
Done!
Wine Pairings:
Red – Montepulciano d’Abruzzo OR Pinot Noir
White – Pinot Grigio OR a crisp Sauvignon Blanc
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
Vegetable Gyoza Recipe – Vegan
I am officially back from my month long vacation and hiatus from all things blog! This past school year, I taught 52 classes per week, finished getting two books edited, and published a cookbook. This is on top of a bit of a roller coaster in my own life. I desperately needed time away from everything. I went to Long Island, NY (my hometown) and was a literal recluse. I only left my mom’s house for the beach (daily), the arboretum, Teddy Roosevelt’s house, my friend’s house in Queens (one time), and the city for an evening. That might sound like a lot, but remember, I was there for an entire month! I finally began working out again – thanks Jillian Michael’s for kicking my ass daily! My mom gave me a Fitbit so I’m now watching my steps, and I’m on the road to less boozing and carbs (insert the BIGGEST sigh ever here). I have a long way to go but made some progress this past month. That all being said, I’m back and ready to get to blogging twice a week! I’ve missed my cyber home and creating daily deliciousness!
Vegetable Gyoza Recipe – Vegan is an awesome recipe that stemmed from some serious disappointment. If you follow my blog, you know that I am practically the best advertisement ever for Trader Joe’s. Alas, the time has finally come when I just can’t get down with one of their meals: Thai Vegetable Gyoza. I decided I’d have a go at making my own recipe for a flavor palette better suited to me. For an even better flavor explosion, I fried these vegetable dough filled delights in tamari sauce. So freakin’ delish! Hope you love them as much as I did! Enjoy! -FGG
- 1 package gyoza/dumpling skins
- 1 C shredded white cabbage
- 1 C diced mushrooms (I used shiitake)
- 1/4 C chopped white radish
- 1 C shredded carrot
- 1 C finely diced chives or green onions
- 1 Tbl minced ginger
- 1/2 C chopped cilantro
- 2 tsp sesame oil
- 2 Tbl low sodium soy sauce or Bragg's Liquid Aminos
- 1/4- 1/3 C water
- Cooking oil (I used canola)
- Tamari to taste
- In a pan (or wok if you have) add sesame oil and heat on medium-high
- Add the mushrooms and stir well - about 3 minutes
- Add the cabbage, radish, carrots, ginger, soy sauce, and stir well - about 3 minutes
- Add the chives or green onions - stir occasionally for 1 minute
- Remove from heat and stir in the cilantro - let sit for about 1 minute
- Drain the mixture
- Evenly distribute the mixture into the center of each gyoza skin
- To fold, I simply squeeze the top together, pinching along the way, to create a half moon
- Heat pan on high and add cooking oil and tamari
- Place the bottom of the gyoza on the bottom of the pan - leave room to turn them onto their sides
- When the bottom of the pan begins to brown, add water and cover
- Check occasionally to see the progress of the browning and using tongs, turn to brown each side
- When all liquid evaporates and the 3 sides of the gyoza are browned, they are done!
- Serve with gyoza sauce (soy sauce, rice vinegar, chili paste or red pepper flakes, garlic, ginger, sesame oil, and chives or green onions)
- Done!
- Riesling, Bourgogne, or sparkling wine
- White ale or pilsner
China Book Coming Soon!
Okay, so I’m even more excited about my China book making it out into the world than I was about my first e-cookbook! I started an outline of ridiculous stories that were happening to me and the people around me when I first moved to Beijing, China in 2011. This outline grew & grew over the five years that I was there. I finally began writing it my final year when I was alone with Greyson (my then newborn) every night. My husband was at work spending quiet time on his master’s so that he could change careers. Lots of craziness was going on and I needed an outlet. I thought it would be INSANELY difficult to put pen to paper and actually gather these thoughts, this outline, and try to form it into an actual book. Alas, it was not! It was word vomit spewing out of my mouth faster than my pen could move! I had never written a book before this and was surprised at how quickly and easily this process was moving along. It was f***ing awesome! I originally wrote it for my friends and family so that they could understand what expat life was truly like for me. It was impossible to share those stories when you had a 15 hour time difference and didn’t often have the opportunity to chat with people. When I did have a moment to talk with friends or family I wanted to tell the nicer stories, the shinier ones that were fun and exciting. I didn’t want to run through my daily horrors. That being said, this book, “Crazy China Sh**,” is about the insanity of being an expat in China. It’s told through my own personal lens and through stories from fellow expats as well. It’s foul-mouthed, funny, absurd, and almost unbelievable at times. Whether you plan on ever visiting or living abroad in such a place, it is a good read that will hopefully make you laugh out loud and appreciate the insanity of an expats life in China, or any other incredibly foreign place. Coming soon to Amazon! This book will be available in print, Kindle, and eventually, Audible as well. Woo-hoo! Here is a snippet to get you excited…
Chapter 1
ASININE ALICE
“Oh Alice, Alice, Alice.” This is a phrase I muttered on many occasions and on many days, often followed by many a stream of complete and utter verbal diarrhea. Alice was my welcome wagon upon arriving in Beijing. She continued to be this force of insanity in my life until she retired, two years ago. Judging by how quickly she went gray, from the day I met her until the day she left, I’d say it wasn’t a retirement as much as a timely retreat to save any ounce of sanity she had left. Okay, I feel badly about this introduction of Alice. She was, in fact, a very, very nice individual. However, as incredibly nice as she was, Alice was also incredibly inept and incompetent. (Incompetence will be a running theme in this book and quite possibly, or rather almost definitely, deserved an appearance in the title.) Alice’s job is to assist the foreign staff with their living needs. I’m not sure she ever read her job description.
Funny, my heart rate has literally just spiked whilst starting this chapter. This is a bad sign for my health and the future of this book. It could also be the fact that I’ve had two coffees, two oolong teas, and am on my second giant glass of red wine. No, no, we’ll go with the first of these two statements. Onwards.
When I was a teen, Go Ask Alice was one of my favorite books. I was tempted to name this chapter just that until I realized it would’ve read more like, “Go Ask Who? Are you f’ing insane?” or, “Great, just great! Like my problem wasn’t big enough already, now I have to go ask Alice?” and it would just have continued like this: “Instead of Alice having a serious problem with drugs, she had a serious problem with the most basic skill sets of her job.” The chapter title, “For F*** Sake, Alice!” would also be fitting.
Creamy Avocado Sauce over Black Bean Pasta
Creamy Avocado Sauce over Black Bean Pasta is the combination the world has been waiting for. Two soulmates who have finally found one another. A duo so perfectly paired there can never be another. Intrigued? Then this is the dish you MUST try this week! Seriously, SO tasty, healthy and easy! Also, it only takes a mere 10 minutes to chef up. What’s better than that? I literally feel like there are not enough minutes in my day for all that I do and try to get done. Ten minute meals are a slice of heaven for this busy soul of mine. Plus, my kiddo scarfs this shit down, aaand I hide spinach and white beans in the sauce – so that’s two for the win – Bam! I had mine with a margarita… naturally.
I’m obsessed with avocados. I eat 1/2 an avo/day. I blended spinach and small white beans plus a few more ingredients for this delicious Creamy Avocado Sauce. When I looked in my pantry and saw the black bean rotini it was a duh moment. Obviously, anything black bean is totally perfect with anything avocado. Thus began the sexiest pasta affair that man has ever known. You could swim in this sauce, bathe in this sauce, drink this sauce, and have a creamy avocado ‘mud fight’ in this sauce.
Remember, I have Heyoya now! Leave a voice comment instead of a written comment! Enjoy saucin’ yourself up! -FGG
- 12 oz black bean pasta (I used Trader's Black Bean Rotini)
- 1 large ripe avocado
- 1 C fresh cilantro
- 2 C baby spinach - loosely packed
- 1 Tbl lemon or lime juice
- 2 Tbl olive oil (you can substitute for water if you'd like)
- 2 garlic cloves
- 3/4 C small white beans
- 1 Tbl taco seasoning
- Salt to taste
- While the pasta is cooking, put all of the other ingredients in a high-powered blender (I used my Vitamix) or processor and blend until completely smooth
- When pasta is done, pour sauce on top and serve immediately. Black bean pasta does not typically save well. If you want leftovers, use a different pasta.
- Beer - Pale Ales
- Wine - Sauvignon Blanc
Easy Vegan Mexican & Italian Inspired Food Cookbook
Easy Vegan Mexican & Italian Inspired Food Cookbook is my FIRST published e-cookbook! I wanted to thank everyone who has purchased it, and encourage you all to write me a review! If this is the first time you’re hearing about it, then check it out on Amazon for a mere $2.99! Every recipe comes with a music and drink pairing. The music is hyperlinked to send you directly to the YouTube video as well! You don’t need a Kindle to read it. The Kindle is a free download that will most likely automatically download on your device with purchase of the book. You can read it on any device! Let me know your thoughts in the comments as well. Remember, I now have Heyoya so you can leave me a voice comment, too. So cool! Hope you’re enjoying for those of you who have purchased my Easy Vegan Mexican & Italian Inspired Food Cookbook. Love, FGG
Two Vegan Breakfast Toasts!
Two Vegan Breakfast Toasts! Why two? Because it’s twice as nice. 😉 These delicious delights are incredibly easy, healthy, and quick to make. Everything you want in a breakfast! Lord knows, no one has endless amounts of time in the A.M. Mornings are the foundation of my day. If they start out shitty, the road is long for the rest of the day. I am a believer in starting your day right.
The first toast is loaded with avocado & shiitake mushrooms, and the second is loaded with spicy roasted red pepper hummus (click the name for link to my hummus recipe) & Italian veggie sausage. I LOVE glorified toasts in the morning. I usually have them with a green fruit smoothie and a cup of hot water with lemon, agave, ginger, and cayenne pepper. I feel like that perfect trifecta starts my body’s day at some form of homeostasis. No doubt I need that to cope with my 10 or 11 classes/day with 25-35 kiddos/class. Sigh… This is why my thighs will always touch. 🙁 Haha. I’ll never have enough energy to go nutty enough on the working out scene and I’ll always need my medicine, I mean, wine ;), after a long and crazy day of teaching, mommy-ing, cooking, blogging, writing, and house cleaning. INSANE! Let these two fabulous toasts at least ease some of the burden of your day, too! Wanna vent about it? Do it here! Leave your crazy lives and morning stressors in the comment section. I now have Heyoya as well which means you can leave voice comments. SO cool! Let’s get to know one another and our insane day-to-days!
Lastly, my very first e-cookbook, Easy Vegan Mexican & Italian Inspired Food, is now officially available on Amazon for a mere $2.99! And, no. You DON’T need a Kindle to read it! The Kindle is free to download (mine did it automatically with purchase) and therefore you can read on your iPhone, computer etc. What makes this cookbook so unique?! I have songs and well- researched drink pairings for every single recipe including slightly racy, and “Heather-style” inappropriate commentary for each page as well! Please leave me a review if you purchase it! They’ll be more to come by the end of the summer! Thanks for all of your support! Love, FGG
This album below (and Come Away with Me) are my 2 favorite Sunday morning albums to cook to and start the morning with!
UGH! CAN’T FIX THE GIANT GAP B/W THE PIC AND THE RECIPE CARD. WORDPRESS KILLS ME!
- 2 pieces of toast (I use black sourdough rye from Trader Joe's)
- 1 avocado - smashed
- 1 C of shiitake mushrooms (without stems)
- 1 Tbl chopped fresh cilantro
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1 Tbl olive oil
- 2 Tbl veggie broth
- Salt & pepper to taste
- Red pepper flakes to taste (optional)
- 2 pieces of toast (I use large sourdough slices)
- 1/3 C spicy roasted red pepper hummus (I use my own recipe - link in blog post)
- 2 Tbl vegan cream cheese (I use Tofutti)
- 1 1/2 C baby spinach
- 2 large veggie sausages (I use Trader Joe's Italian Vegan Sausages) - sliced
- 1 tsp oregano - fresh or dried. If fresh, chop
- 1 1/2 Tbl of olive oil
- Salt & pepper to taste
- Heat pan on medium with olive oil
- Add mushroom, salt, pepper, red pepper flakes, garlic & onion powders, and stir for about 3 minutes
- Add veggie broth and cilantro and stir occasionally for about 4-5 minutes more - shiitakes should be slightly crisp but not dry
- Remove from heat
- Evenly smear the smashed avocado onto both pieces of toasts
- Evenly divide the contents of the pan onto both pieces of toast
- Done!
- Heat pan on medium with olive oil
- When hot, add veggie sausage, salt & pepper
- Stir occasionally for about 5 minutes (we want to brown the outside of the sausages)
- Add the oregano and stir occasionally for 1-2 minutes more
- Add the spinach and stir occasionally for 2-3 minutes - spinach should be bright green and slightly wilted - do not over cook
- Remove from heat
- Evenly spread the cream cheese and then the hummus on both pieces of toast
- Evenly spread the contents of the pan on top of the toasts
- Done!
- White wine - riesling or chablis
- Red wine - pinot noir or zinfandel
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
Spaghetti Marinara with Chard & Burst Tomatoes
Spaghetti Marinara with Chard & Burst Tomatoes is loaded with veggies and incredibly healthy. I had left over vegetables in my fridge (as usual) that I didn’t want to go bad so I loaded what I had into this sauce and it was totally amazing! I am not a lover of anything bland so I am always guaranteeing a ton of flavor in my recipes! This one is no exception. I literally ate the entire pot of pasta in 2 days. Perhaps this is yet another reason why I am on a no carbs for the month of May (insert the saddest emoji ever right here) diet now. I’ve had a massive affair with carbohydrates over the past year and like most affairs, it’s completely blown up in my face, and then it trickled down to my thighs and some. Now that the weather is warm, I am missing my wardrobe, another thing that this “affair” took from me. Sigh, sigh, sigh… However, if you’re NOT reeling from a breakup with pastas and the like, than this is a fabulous Italian spaghetti dish that I highly recommend you eat… for me, if not for yourself. I can try and live vicariously I suppose. I’m gonna keep this short today, as I am short of time. Live, eat, (diet), be happy! 😉 XO
As per usual, my listening suggestion for you whilst you chef up this dope dish! MWAH!:
- 1 lb whole wheat spaghetti
- 24 oz jar of marinara sauce (I use Mezzetta)
- 2 Tbl olive oil
- 1 shallot - diced
- 3 cloves of garlic - diced
- 1 C cherry tomatoes
- 2 C chard
- 1 1/2 C sliced red and yellow (or just one or the other) sweet small peppers
- 3/4 C cannellini beans
- 1/2 C fresh basil - chopped
- 1 tsp fresh oregano - chopped (optional)
- 2 tsp red pepper flakes
- Salt & pepper to taste
- Nutritional yeast to taste for serving (optional)
- Start boiling the pasta (I like to cook it al dente)
- While pasta is cooking, heat a pan on medium with olive oil
- Add shallot and stir often for 3 minutes
- Add garlic and stir often for 2 minutes more
- Add tomatoes and a pinch of salt - stir occasionally and cook for 5 minutes
- Add beans, peppers, oregano, basil, salt & pepper - stir for approximately 3 more minutes
- Add marinara sauce, chard, red pepper flakes, plus any additional salt & pepper and stir for about 5 minutes more
- Pour sauce over pasta and serve with nutritional yeast (optional)
- White - Pinot Grigio or Verdicchio
- Red - Montepulciano d’Abruzzo or Chianti
Vegan Green Creamy Peanut Udon Noodles
Vegan Green Creamy Peanut Udon Noodles are made with healthy and simple ingredients, but these ingredients result in a delicious peanut buttery flavor that will leave you drooling with sauce down the sides of your mouth… SO good!
I made these a few weeks ago. Didn’t get any good pics but had to post because this recipe is too good not to share! I’m never selfish when it comes to sharing food, only in other facets of my life. 😉 Anyway, my kiddo and I were ‘chefin’ it up in the kitchen, and as per usual, I was trying to avoid spillage and contamination of the sauce. Epic fail I might add. The word “no” seems to fall on ears that participate in active selective hearing or out right deafness. Sigh… However, he’s so f’ing cute that sometimes I don’t give a shit. I pretend that I do, but I really just don’t. If you’re a parent, I’m sure you understand. If I chose to engage in every battle, I’d have bald patches on my head from pulling my hair out, wine red stained teeth from self-medicating with booze, and slurred speech – not from the vino, but rather, the Xanax. Permanent battle scars. LOL. It’s like the road’s divided. Thankfully, I just decided to take the more sane route, ’cause otherwise a crystal ball would totally show “alternate Heather” looking like the hot mess I just described above. Taking the sane and wise route? I’ve always massively sucked at this. Being a parent has made me a much better human being. Haha. 😉 Okay, back to the food. It’s just crazy freakin’ delish and you should eat it now. If you need to hide vegetables from your children in pureed form like I must do, I recommend this for your kiddo as well. Happy Thursday! MWAH! -FGG
PS- Not sure how to fix this, but my recipe is not appearing properly on a phone display…
PPS- My listening recommendation for you as you’re cooking:
- 1 package of udon noodles (cooked)
- 1 1/2 cups unsalted peanuts or peanut butter
- 2 C loosely packed baby spinach
- 1/2 C unsweetened coconut milk
- 1/4 C water
- 1 Tbl lime juice
- 3 Tbl soy sauce (I use Braggs Aminos)
- 1 Tbl white vinegar
- 1 Tbl honey
- 2 cloves of garlic
- Place all the ingredients except the noodles in your food processor or high speed blender (I used my Vitamix), and blend until completely smooth and creamy
- Pour sauce over noodles and mix well
- Done!
- Wine- Gewurztraminer OR pinot gris
The Cheesiest Vegan Broccoli & Cheddar Baked Potato Ever!
The Cheesiest Vegan Broccoli & Cheddar Baked Potato Ever! is made with an incredibly easy, cheesy, healthy, and delicious vegan cheddar cheese sauce. This is my staple sauce for nachos (I add taco seasoning and cilantro to that one), some of my mac n’ cheese recipes, or to pour over veggies or fries. If you are NOT a lover of nutritional yeast (nooch), this isn’t the sauce for you. However, if you ARE a lover of nooch, like myself, you’ll find yourself drooling even thinking about this cheesy goodness! To me, this is sex in a potato. If a potato were ever sexy, this potato would have high heels and look like Christy Brinkley.
I received loads of potatoes from my Organics to You delivery and kept saying that I was going to make these broccoli and cheddar baked potatoes. However, I kept making fries on the grill because my wee man is totally obsessed with them. Last week, the craving was real so I made a TON of my vegan cheese sauce to make sure that I could fully smother my two potatoes with cheesiness and broccoli (they weren’t both for me, I’m not that much of a fatty – though my soul totally is 🙂 – carb whore 4eva!). Besides having a baked potato that’s actually baked well, the gluttonous cheese factor is most definitely the foundation for goodness in this recipe.
I stabbed the crap outta the potato (great way to let out post-concert rehearsal stressors – LOL), and rubbed it with olive oil, Himalayan pink salt, and cracked pepper, then baked it. The rest is on the recipe card. Easy as _________ (whatever works for you – certainly not pie, that’s not easy, that’s BS). Lastly, as per my new Youtube additions to my posts, I’ve left you with what I was listening to when making this glorious cheesy vegan broccoli & cheddar baked potato. Enjoy the tunes and the grub! -FGG
- 2 large potatoes
- 1 3/4 C broccoli florets
- 1/4 - 1/3 C nutritional yeast
- 3 Tbl flour (I used whole wheat)
- 1 tsp oregano
- 1/2 tsp onion powder
- 1 tsp garlic powder
- Salt & cracked pepper to taste (I use little to no salt due to the broth)
- Himalayan pink salt (or other salt) for potato
- 1 tsp Better Than Bouillon Vegetable Base paste
- 1 Tbl dijon mustard
- 2 tsp soy sauce (I used Bragg's Aminos)
- 2 C water
- Oil for pan
- Heat oven to 425f
- Wash potatoes and rub with olive oil, Himalayan salt, & cracked pepper
- Stab potatoes with fork
- Leave in oven for 50-60 minutes -turn potatoes about every 20 minutes
- Remove from oven - let cool for 5 minutes and cut in half - be sure to NOT cut through to the bottom
- Remove about 1-2 Tbl of potato from the insides
- Heat oil in pan on medium - medium high - add flour - mix constantly for 1 minute
- Add bouillon paste and slowly add water and yeast - stir to break up clumps for 3-5 minutes
- Add broccoli and turn up to medium high - be sure to stir if it bubbles
- Add dijon, soy, oregano, onion and garlic powders, and any salt & pepper you'd like -stir occasionally for 5-7 minutes
- The sauce should be thickening from the flour and yeast
- Remove from heat or let thicken more
- Pour hot cheese & broccoli sauce over the baked potatoes
- Enjoy!
- Beer - Lager
- Red- Pinot Noir
- White- Dry Sauvignon Blanc or Cotes du Rhone
Vegan Kale, Broccoli, & White Bean Soup
Vegan Kale, Broccoli, & White Bean Soup! Welcome to bein’ green and feelin’ oh so goooood. 😉 Vitamin packed, protein packed, and flavor packed makes this my soup of the month! As usual, it came to be because I had a bunch of veggies that I needed to use up before they went south. Also, my kiddo is still refusing to eat vegetables in their true form so I am constantly making pureed soups, pureed sauces, and smoothies so that G-man is getting in his greens, oranges, reds etc. For this soup, I used kale, spinach, broccoli, white beans, oregano, garlic, leeks, and veggie broth… pure heaven.
Being that I’m trying to lose some weight before summer comes a’ knockin’, ’cause I know that’ll be around the corner if I don’t hop on that train now, I am really gettin’ down with soups, salads, veggies, and grains. I did something hilarious: didn’t drink for the month of January. Then I said something even MORE hilarious: I wouldn’t drink until June. Then reality had a big f’in laugh out loud and handed me a glass of wine… and I’ve been imbibing ever since. 😉 Life’s too short, right? Also, it’s twelve o’clock somewhere! My point being, I can justify anything, anytime, anywhere. Life is too short however to eat shitty food and diet like a nutter, so I eat amazing foods that are healthier. Even if you’re not trying to shed some lbs (though I feel like everyone I know is always trying to do that), this Vegan Kale, Broccoli, & White Bean Soup will hit your special soup spot – no doubt. Sip, slurp, repeat! -FGG
Fun facts: These beautiful shell spoons were purchased on my amazing trip to Indonesia a few years ago. The wine is a pinot noir rose from the best winery around my neck of the woods – Ponzi! Lastly, that beautiful wine glass was my grandma Rugile’s. I was living with her in Asheville, North Carolina when she passed away. Had a stroke on her opening night on stage (was an actress). I was working backstage. We drank wine out of these glasses every night. She loved when I played the piano for her, and she could keep me out until 11pm with friends drinking B&B. What a lady!
PS- Being that I always listen to tunes when I cook and am constantly touting the amazingness of Billie Holiday and dinner time cooking, I’ve added my all time favorite Billie Holiday tune in my all time favorite arrangement of hers at the bottom of this post: You Go to My Head (Strange Fruit is a second close) 😉 Enjoy!
My Yum Print recipe card template is not working so here is the recipe sans template!
Title: Vegan Kale, Broccoli, & White Bean Soup
Description:
Vegan Kale, Broccoli, & White Bean Soup is packed with healthy ingredients, easy to make, loaded with protein and vitamins, and is CRAZY DELICIOUS! Lunch or dinner!
Serves: 6 Cook time: 35 minutes
Ingredients:
10 oz bag of tuscan kale (this equals more than 1 1/4 C – it is about 4-6 loosely packed cups of chopped kale)
2 cups broccoli florets
4 C baby spinach – loosely packed
1 15 0z can of canellini beans – do NOT drain
6 cups of veggie broth (I used 1 1/2 Tbl of Better Than Bouillon Vegetable Base Stock & 6 cups water)
2 leeks – chopped (use every part but the leaves at the top)
6 cloves garlic – diced
Dried oregano to taste
Pinch of salt
Pepper to taste
Olive oil for pan
Directions:
Heat pan with olive oil on medium (medium high depending on your stovetop) and then add the leeks and salt – cook for about 5-7 minutes, stirring occasionally
Add garlic and cook for approximately 3 minutes more, stirring occasionally (I like my leeks to brown a little bit)
Add canellini beans and stir occasionally for 1 minute
Add broccoli and cook for about 3 minutes, stirring occasionally
Add kale and cover pan with lid. Let cook on medium for approximately 5 minutes, remove lid, stir occasionally for about 3-5 minutes more
Remove from heat
Option 1:
Put contents of pan in pot on medium or medium-low depending on stovetop, add broth, spinach, and oregano if using, cook for 5 minutes, then puree with immersion blender, heat for another 5-10 minutes
Done!
Option 2:
Put contents of pan in crock pot on high, add broth, spinach, and oregano if using, let cook for 30-40 minutes
Blend with immersion blender and let cook on high for 2 hours
Turn crock pot to medium and let cook for 1 hour more
Turn crock pot to warm and let simmer for 30 minutes
Done!
Notes:
Wine pairings:
Red- Rosso di Montalcino, Chianti Classico
White- Chardonnay, Riesling
(I used a pinot noir rose because that’s what I had in my fridge. Was an okay pairing)
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
Cheesy Vegan Sweet Potato Fries Nacho Style!
Cheesy Vegan Sweet Potato Fries Nacho Style! are officially my most favorite appetizer/meal/party food of the month. The flavor is as loud as the bright & bold colors in the pictures. Imagine the loudest and ‘bestest’ mariachi band in your mouth, costumes included, and you’ve arrived at the level of deliciousness in this dish. 😉 I’ll definitely be making these for a Cinco de Mayo party this year for sure.
I sliced and grilled sweet potatoes on the BBQ – french fry style. However, first I coated them in grape seed oil and taco seasoning for an even bigger flavor explosion. MWAH! I sliced up some sweet bell peppers I had to get rid of, grilled corn and then cut it off the cob, and then smothered the nachos in avocado, cilantro, and a DELICIOUS vegan nacho cheese sauce with spinach. I scarfed them down at a disgusting speed and then washed them down with a frozen homemade mango margarita. All my calories for the day? Yeah, probably… Worth it? TOTALLLYYYYY!
Cheesy Vegan Sweet Potato Fries Nacho Style! can easily be a lunch, dinner, appetizer, party plate, Cinco de Mayo grub, summertime grub, or literally anytime grub! Go getcha mariachi on in yo’ mouth and groove it up with a mango marg! 😉
- 2 sweet potatoes - grill as fries OR 20oz bag of frozen sweet potato fries (cooked)
- 4 sweet mini peppers - sliced
- 1 small avocado - sliced OR 1/2 a large avocado - sliced
- 1/4 C cilantro leaves
- 1 ear of corn - grilled and cut off the cob
- 1/3 C salsa
- Hot sauce to taste
- 1 C large spinach leaves loosely packed OR 1/2 cup if you're using baby spinach
- 1/4 C nutritional yeast
- 3 Tbl flour
- 1 Tbl soy sauce (I use Bragg's Aminos)
- 1 Tbl dijion mustard
- 3 Tbl fresh cilantro
- 1/2 tsp Better Than Bouillon's Vegetable base or another broth paste OR about 1/4 C liquid vegetable broth
- 3 Tbl of onion - diced
- 2 Tbl taco seasoning - leveled
- 1 C unsweetened vegan milk (I used soy)
- 1/2 C - 1 C water (this is optional, however, you may need this to make the sauce creamier - add it slowly and stir before adding more)
- 3 Tbl vegan butter
- Salt to taste
- Heat pan with butter on medium heat and then add onion and a dash of salt - stir occasionally for 3 minutes
- Add the flour and and stir very well until it becomes thick and creamy like a roux
- Add the milk and stir in until there are no bumps
- Add the nutritional yeast, soy, mustard, taco seasoning, broth, and cilantro - stir until creamy
- Add the spinach, water, and any salt you might like to add - stir until you have your desired consistency from adding water and then turn heat to low
- On a serving dish, place the fries, peppers, and add some of the nacho sauce - layering as you go
- Top with salsa, avocado, cilantro, and hot sauce
- A mango or any other margarita
- OR
- Mexican beer
Vegan Cuban Grilled Stuffed Burritos with Avocado Ranch
Vegan Cuban Grilled Stuffed Burritos with Avocado Ranch are the next best thing since Cuba let us ‘Murica folk back into their country. 😉 Helllloooo Havana, dope music (Buena Vista Social Club anyone?), the rainbow of colonial architecture, real mojitos, and cigars! Now, without further adieu, I give you Cuba’s next best thing – state side: Vegan Cuban Grilled Stuffed Burritos with Avocado Ranch. Totally f_____g delicious!
I can’t wait to go to Cuba. I’m totally in love with the music there. Not to mention all of the other things that I just mentioned above, and some. I’m definitely a traveler. Five years in Beijing, China as an expat had me exploring the world. I filled up my passport living there. Was freakin’ awesome. I haven’t went anywhere outside of the US in the past year and a half and it’s totally killing me! However, I’m super excited to be traveling this beautiful country.
Anyway, the Vegan Cuban Grilled Stuffed Burritos with Avocado Ranch are incredibly healthy and easy to make. Cuban style black beans and rice, red pepper, spices, all smothered in an avocado ranch and cilantro. Chow your way down to the smoke rings and colors of your very own Cuba. 😉
PS- My new and awesome vegan blogger friend, Tully Zander, has an amazing blog: vegansfirst.com. She has fabulous recipes and vegan products. Her blog has a load of information about veganism in general. Since this post is on the topic of yummy burritos, check out her delicious breakfast burrito recipe here!
- 4 tortillas (10 inch)
- 1 1/2 C cooked long-grain white rice
- 1 15 oz can of black beans
- 2-3 strips vegan bacon (I used Lightlife's Smart Bacon) - diced
- 1/2 white or red onion - finely diced
- 1/2 red pepper - finely diced
- 2 large garlic cloves - diced
- 1/2 C loosely packed cilantro leaves
- 1 Tbl white or red vinegar (I used white)
- 1 Tbl olive oil
- 1 tsp cumin
- 1 Tbl dried oregano
- Salt & pepper to taste
- 2 small avocados
- 1/4 C vegan ranch dressing (I use Follow Your Heart Vegan Ranch Dressing)
- Heat your pan on medium and add olive oil
- Add onion and stir occasionally for 3 minutes
- Add garlic and stir occasionally for 1-2 minutes more
- Add vinegar red peppers, bacon, black beans, cumin, oregano, and salt & pepper stirring occasionally for 3-5 minutes
- Add 1/3 C cilantro and rice and stir well - let cook for about 3 minutes
- Evenly divide the contents of the pan into 4 tortillas and wrap in a tight burrito
- Heat pan to low-medium and cook the outsides of each burrito evenly until they are lightly browned
- Remove from heat
- Smash the avocados and evenly distribute them over the 4 burritos
- Evenly pour the ranch dressing onto all 4 burritos and sprinkle the remaining cilantro over them
- Done!
- Feel free to throw in other veggies as well. I had a bunch of greens I needed to get rid of the last time I made these and they were a delicious addition to the burritos!
- Mojitos
The BEST Avocado Toast Ever!
The BEST Avocado Toast Ever! was created because I had left overs from my Organics to You delivery AND because I was tired of my everyday avocado and vegan cream cheese breakfast toasts. I mean, avocado, everyday, on almost anything, right?! However, I thought there’s always room to jazz up even the simplest of breakfasts… so, I did! I had left over rainbow chard and I sauteed that up with some seasoning. Threw in some julienned sun-dried tomatoes in oil and herbs, cut fresh chives from my garden, topped it with left over cilantro, and layered that on top of my avocado smash toasts. Lastly, I drizzled the shit outta them with hot sauce and a vegan ranch dressing… OMG!!! They were crazy AMAZING! I was totally pleased with myself as I was chowing down like a machine on ‘roids leaving a trail of sauce dripping down my face. I had just devoured true love in its most honest form… food. 😉 Hence the name of this post: The BEST Avocado Toast Ever!
My aunt lives in southern California and her neighbor has these beautiful avocado trees that extend into her yard and drop on her grass. This is like my freakin’ dream! She also has lemon trees that produce like crazy every year. Honestly, I think I’d quit teaching and start selling avocado toasts every morning at a stand in front of my house on the street. I’d graduate to selling various styles of guacamole in the afternoon with homemade tortilla chips and fresh lemonade from my lemon trees. I’d soak up the sun (well, from under my umbrella. If you knew me, you’d know I hate direct exposure to sun for too long), blast dope tunes from my old school radio, and chat with my customers – all day, everyday. What a suh-weet way to spend my days! Alas, I don’t live in or amongst that beauty. This is not to say that where I live doesn’t have its own incredible beauty as well, because shit, it TOTALLY does, it’s just different. Still, a girl can dream of lemons, avocados, the sun and a stand… aahhhh…
Please feel free to comment and let me know what kind of breakfast toasts you’re eating! Always looking to mix things up in the kitchen! Let’s share the food wealth, people! 😉
- 2 pieces of toast (I used TJ's Black Sour Dough and Rye)
- 1 small avocado
- Approximately 1 Tbl chives - cut however you'd like
- 4 leaves of rainbow chard - chopped
- 1 Tbl sun-dried tomatoes (I used TJ's julienned in oil and herbs)
- 2 Tbl spoons loosely packed cilantro
- Garlic & onion powder to taste
- Salt & pepper to taste
- Olive oil for pan
- Hot sauce to taste (optional)
- Vegan ranch to taste (optional) - I used Follow Your Heart ranch dressing
- While you bread is toasting, heat pan with olive oil and add the chard and sun-dried tomatoes Season with salt, pepper, garlic, and onion powder to taste
- Cook for approximately 3 minutes on medium or medium high and then remove from heat
- Smash 1/2 of an avocado on to each toast and then evenly divide the contents from the pan on top of the toasts
- Sprinkle the cilantro and chives evenly across both toasts
- Drizzle with ranch and hot sauce to taste
Vegan Easter Bunny Waffles!
Vegan Easter Bunny Waffles! were SO fun to make with my little dude this morning! It’s my spring break (woo-hoo!!!) and today G didn’t go to his nanny’s. We declared it a day of Easter fun! Easter bunny waffles, egg dying, and nail painting… was totally awesome! These waffles were super easy to make and crazy cute! They were almost too cute to eat! As you all know, I’m a sucker for any kind of holiday/event decor, so the food styling for this post was incredibly fun. I’ve also included the link and picture to last year’s Easter Bunny cake, and pics of my table’s decor (and my new and fabulous plants). I’m gonna keep this post short and sweet because the little man and I are headed to the Audubon Society for a suh-weet hike! Happy early Easter! Love, FGG
PS- Beware! Picture heavy post! 😉
- Waffle mix (I used Krusteaz)
- 1/4 C coconut milk
- 1 egg substitute (I used Follow Your Heart OR you can use apple sauce)
- Food coloring (colors of your choice)
- 3 jelly beans
- 6 chocolate chips
- Fruit leather cut into 6 thin strips
- 2 Tbl shredded coconut
- 2 chocolate circle (I used Choco-nono's -vegan)
- Follow the waffle directions to make 3 Belgian waffles - sub out egg for substitute and instead of 2/3 water - replace a 1/4 of it with coconut milk - mix all ingredients required for your box mix
- Using 3 bowls, divide the waffle mix evenly into each bowl and dye each bowl your preferred colors
- Cook waffles and design them like the picture! You will have a remaining colored waffle
- Done!
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
Creamy Vegan Pasta with Shiitakes and Veggies!
Creamy Vegan Pasta with Shiitakes and Veggies! is flavor packed, nutrition packed, and simply: CRAZY DELICIOUS! Like I’ve said a million times before; I’m a total carb-a-holic so pasta scratches that itch hard core for me. Not to mention, anything crazy creamy is just icing on my carb-cake. I had no intention of blogging this recipe until I made it and it tasted like a creamy cloud of shiitake heaven in my mouth. So, the next afternoon I took some pics in crap lighting, but still needed to share this gem with all y’all. In my Organic to You delivery last week (see previous post) I received these tiny and scrumptious looking shiitakes. Mushrooms are my all time fave! Outside of missing traveling the world, the other thing I really miss about living in Beijing is the abundance of super cheap and plentiful mushrooms. I had such a wide variety to pick from that virtually every meal I made had some type of shroom in it. Ahhh… the expat days… I digress (I know, shocking, right?!), I used this vegan cashew-based alfredo sauce that I had purchased at Whole Foods and was curious to taste. In a sauce pan I cooked shiitakes, sun-dried tomatoes, and spinach in onions, garlic, olive oil, and fresh oregano, with a pinch of Better Than Bouillon Vegetable Broth, nooch (nutritional yeast), a pinch of ground flax, and then combined that with the alfredo sauce. Feel free to use any vegan alfredo sauce, however, being that this didn’t actually taste like an alfredo sauce per se, but a lighter and very tasty creamy sauce, I believe it made up a good part of the flavor palate in this dish. If you don’t want to use it, I have a recipe right here for a homemade alfredo sauce. For the pasta, I used Barilla Veggie Rotini and smothered that creamy and delicious sauce all over the pasta, and then drooled all over my bowl. After basking in my pasta glow of pure heaven, albeit, one bowl too many, I knew I had to share this Creamy Vegan Pasta with Shiitakes and Veggies! with the world. Mangia! -FGG
- 1 box of Barilla Veggie Rotini Pasta (12 oz) OR equivalent
- 3/4 - entire jar of Victoria Vegan Alfredo Sauce (start with 3/4 of the jar and add more after the pasta is and sauce have been mixed together if you'd still like it creamier - I used 3/4 of the jar)
- 1 Tbl nutritional yeast
- 1/2 Tbl ground flax seed
- 1/2 tsp Better Than Bouillon Vegetable Broth (it's a paste) OR equivalent
- 1 1/2 C shiitake mushrooms - de-stemmed
- 2 C baby spinach
- 1/3 C sun-dried tomatoes in oil and herbs - julienned (I used Trader Joe's)
- 1/2 a white onion - diced
- 3 large cloves of garlic - chopped
- 3 Tbl fresh oregano - chopped
- Olive oil for pan
- Salt & pepper to taste
- Boil and cook pasta
- On another burner, in a saucepan heat oil on low-medium or medium depending on your stovetop
- Add onions and a pinch of salt - stir occasionally for about 3 minutes
- Add garlic and stir occasionally for about 1 minute more
- Add shiitakes, oregano, and pepper - stir occasionally for about 3 minutes
- Add sun-dried tomatoes - stir occasionally for about 2 minutes
- Add spinach, flax, and nutritional yeast- stir occasionally for about 3-5 minutes
- Remove from heat
- Put the cooked rotini in the pot over low heat and add the contents from the sauce pan and the alfredo sauce - mix well
- If you would like to add more salt & pepper, do so now
- When fully mixed and warm, remove from heat and serve instantly
- Done!
- This serves 4-6 bowls depending on what size bowl you serve
- Red- Tempranillo from Rioja
- White- Un-oaked Chardonnay
Alice in Wonderland Themed Party for Adults & Vegan Party Platter Spreads!
Alice in Wonderland Themed Party for Adults & Vegan Party Platter Spreads! is a post that comes from my AMAZING 37th birthday party a few weeks ago. If you follow my blog, you’ll know that I am a girl who not only loves a good party, but loves to host and throw a great soiree. Entertaining has always been a love of mine and I’ve been doing it since my early 20’s. Actually, since I was a kid! I planned an incredibly dope Clue themed party for my sister, Danella, and a hippie party for myself when I was in elementary and middle school. If I don’t have a specific reason to throw an awesome bash, you can bet I’ll make one up!
This year, I decided to throw an Alice in Wonderland themed party… adult style. Now, mind you, there were children there. However, they were doin’ their own thang, but I did accommodate for them as well. I strive to be the hostess with the mostest (yeah, yeah, I know that’s crazy cheesy, but I really do)! I am an avid decorator for parties. I go BIG. Amazon was my best friend this year, as I could find things there that I could not find anywhere else. Also, Pinterest seriously rocks for decor ideas and inspirations. I have an Alice in Wonderland themed board on my Foodgalleygab Pinterest page if you want to check it out! My one request for my guests was that they came dressed in costume. I did my invite on Facebook and used a picture from Alice in Wonderland (AIW) for the face of the event page. Here is a list of what I did to decorate and some:
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. 🙂
Crazy Creamy Vegan Fettuccine Alfredo!
Crazy Creamy Vegan Fettuccine Alfredo! Totally satisfies my creamy pasta cravings. I’ve read so many recipes about how to make a vegan version of fettuccine alfredo but wasn’t loving the seemingly bland ingredient lists in these sauces. This recipe is somewhat plant-based, but also uses heavier ingredients like a true alfredo sauce would. This is how I finallllly came to create an actual delicious version of vegan fettuccine alfredo! Amen.
My mother used to make an AMAZING alfredo sauce in which she accurately called, “a heart attack on a plate.” So true, but too delicious to care; especially, when I was young and fabulously fit… ahhh… sigh… the good ‘ol days. I ate the shit outta her alfredo and definitely was devouring (very ungracefully might I add) more than a single serving of pasta. I’m now officially salivating on my keyboard. Side note: When I was younger, my mother told me never to eat pasta on a date. Another accurate statement from the madre. If you’ve ever seen me eat pasta, you’d understand. 😉
This recipe blends together cauliflower, cashews, vegan butter and cream cheese, and some. You definitely won’t be disappointed! If you’ve been underwhelmed before by bland alfredo sauces, I definitely encourage you to try this ‘Crazy Creamy Vegan Fettuccine Alfredo!’ recipe, as it is anything but bland! Mangia! -FGG
- 1 lb fettuccine noodles (I used whole wheat)
- 3 Tbl diced yellow onion
- 3 cloves of garlic - chopped
- 1/2 C cauliflower florets
- 1/4 C unsalted cashews
- 3 Tbl olive oil
- 1 - 1 1/2 C unsweetened soy or almond milk (I prefer soy for this recipe)
- 1 C vegetable broth (I use Better Than Bouillon)
- 3 Tbl vegan cream cheese (I use Tofutti)
- 3 Tbl vegan butter (I use Earth Balance)
- 2/3 C vegan parmesan cheese (you can buy this OR make your own with nooch, garlic powder, salt, and a nut like almond or cashew)
- 1 tsp garlic powder
- 1 tsp onion powder
- Optional: Fresh herb for garnish (parsley and basil are common, however, I used chives because they were still in my garden)!
- In a pot, boil water and cook your fettuccine
- In a separate pan, heat to low and add olive oil
- Add onions, a pinch of salt, and stir occasionally for about 4 minutes
- Add garlic and stir occasionally for about 1 more minute
- Turn pan up to medium. Add butter, veggie broth, milk, garlic & onion powder, cashews, and cauliflower, plus any salt and pepper you'd like - stir occasionally until cauliflower is softened (about 10 minutes)
- In a blender (I use my Vitamix), add all of the ingredients from the pan, and blend until perfectly smooth and creamy
- Return mixture to pan on low- medium/low, and add cream cheese and parmesan. Stir occasionally for about 5 minutes (make sure the cream cheese and parmesan has fully blended in), remove from heat and pour over drained pasta
- Serve with garnish
- Feel free to add peas or sun-dried tomatoes to this recipe! I often use both.
- Red- Barolo or Barbera
- White- Roussanne
Mediterranean Tofu Scramble
Mediterranean Tofu Scramble is one of my most favorite breakfasts in the entire world. Bold statement. Totally true. Sooo very past the point of bold, that it is even past my love for my over-use of exclamation points. ‘Nough said.
Okay, I’d love to leave this post there, but we all know I love to talk too much. Every time I have a snow day (9 last year!), I feel compelled to do two things: Drink copious amounts of mimosas, and eat too much tofu scramble. Done & done. Love that my 3-day weekend turned into a 5-day weekend. Love you OR for your lack of snow preparedness! MWAH! Anyway, my mother is “doing Purple Carrot.” Yeah, I guess I’ll say it that way. She told me about a recipe that called for tofu feta cheese and I was totally enamored with this idea. Therefore, when the snow came and school did not (insert chorus to “Hallelujah” here), I immediately went to work on this Mediterranean Tofu Scramble. Tofu, vegan feta, loads of basil & oregano, garlic & onion, sun-dried tomatoes, beans, spinach, Kalamata olives, fresh lemon, and a side of potato hash… hell yes!
Tofu scrambles are kinda my speciality. I’m surprised I only have 3 posted on my blog! I’m now motivated to put all of my tofu scramble recipes here for you. Next, my Thai tofu scramble… sooooooo good! From my kitchen to yours… happy scramblin’! XO
- 3/4 package of extra firm tofu - drained & pressed well - crumbled
- 1/4 red or yellow onion - diced
- 2 cloves of garlic - diced
- 3 heaping Tbl sun dried tomatoes - julianned
- 2 C raw baby spinach (loosely packed)
- 2 Tbl of diced Kalamata olives
- 1/4 C chick peas OR small white beans
- 1/2 of a medium sized lemon
- 2 Tbl olive oil
- 5 basil leaves -chopped OR 2 tsp dried basil
- 1 Tbl dried oregano and a sprig of fresh for garnish (garnish is optional)
- Salt & pepper to taste
- For the tofu feta: (best if marinated over night)
- 1/4 package of extra firm tofu - very well drained & pressed - small cubes
- 1 tsp lemon juice
- 2 tsp white miso
- 1 Tbl white or apple cider vinegar
- 1 tsp onion powder
- 1/2 tsp garlic powder
- *Gently mix all ingredients together in bowl, put in fridge, after a few hours, strain any excess liquid, keep refrigerated overnight
- Heat pan with olive oil
- Add onion, salt, and cook for 3 minutes - stir occasionally
- Add garlic and stir in for about 1 minute more
- Add tofu, dried herbs, and beans - stir occasionally for about 5 minutes
- Squeeze the lemon into the pan and stir occasionally for about 30 seconds
- Add sun-dried tomatoes, spinach, feta, olives, and fresh basil if using, plus any salt & pepper you'd like - cook for about 3 minutes more
- Done!
- Tofu feta should be made ahead of time & therefore is not included in the overall cook time
Vegan Quinoa Fruit & Veggie Infused Pancakes!
Vegan Quinoa Fruit & Veggie Infused Pancakes! Was an idea I’d been thinking about for a while. On Instagram, everyone seems to be going mental for quinoa pancakes. I needed to see if they tasted as good as they looked! Also, I’m pretty sure that I’ve mentioned that my kiddo has some sort of insane death like reaction and unnatural aversion to eating whole vegetables these days… kill me. 🙁 Therefore, I sneak them in any way I can, anytime I can, and in any form I can. I decided that our morning pancakes should be no different.
I’m going to keep this post short because right now, as I write this very post, I am sitting in bed with mimosas (cheating on my non-drinking binge… yes, NON-drinking binge), slurping up way too expensive coffee (Stumptown – worth it), staring out at the “snow storm” that really is a light sprinkling, a wee dusting of 38 degree snow, Karen Alpert’s, “I Want My Epidural Back” (which all mothers with any sense of mediocrity and humor in their bones should read – NOW), and loving the fact that Portland, OR cancels school for a mere single flake of snow… thus turning my 3-day weekend into a 4-day weekend. And, oh yeah, the highlight? My kiddo is playing his fabulous little ass off at pre-school! Win-win, baby! Mwahahaha!
PS- This day will be ending with me soaking in a tub, mimosa in hand, and General Hospital playing on my computer whilst I sink into my glorious bubbles (the bath, not the mimosa… though, that sounds disturbingly delicious). 😉
Okay, so these Vegan Quinoa Fruit & Veggie Infused Pancakes! are crazy delish, healthy, cute, and easy. Loaded with applesauce, spinach, beets, raspberries, strawberries, and more. Enjoy!
- 3/4 C whole wheat flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1 C cooked quinoa
- 2 vegan eggs (I used Follow Your Heart - You could sub with apple sauce as well)
- 1/4 C unsweetened dairy free milk (I used almond)
- 1 Tbl vegan butter (I used Earth Balance)
- 2 Tbl agave or maple syrup (I did one of each)
- 3/4 C vegan chocolate chips (optional)
- For the fruit/veg purees: (Use as many or as little as you want)
- 1- Frozen strawberries & water
- 2-Frozen raspberries, beets (doesn't need to be frozen - I used one very small beet), water
- 3- Baby spinach and unsweetened applesauce
- In one bowl, mix together all dry ingredients plus the quinoa, & if using, chocolate chips
- In another bowl, mix together all wet ingredients but NOT the fruit/veg purees
- Combine both bowls and stir well
- Heat griddle or pan and spray
- In a separate bowl, add batter and one of the fruit mixtures, stir, and then ladle onto griddle
- Repeat for the other 2 fruit/veg purees
- Make sure you have enough batter for each puree you've made
- Flip pancakes when they begin to bubble on top
- Serve with fresh fruit, jam, peanut butter & jam (I do this for my lil' guy), syrup, or any topping of your choice!
Vegan Banana Coconut Chocolate Peanut Butter Ice Cream!
Vegan Banana Coconut Chocolate Peanut Butter Ice Cream! Is literally the best ice cream ever! And, it’s done in 5 minutes. On top of the fact that it’s caaa-rrrraaazzzzyyy delicious, it is also healthy and beyond simple to make. Score! My sister, Jessica, was saying that she had been blending frozen bananas for ice cream and that gave me the ever-so-delicious idea for this glorious treat. Thanks, J-Ru! Frozen bananas, coconut milk, dark chocolate, peanut butter, cinnamon, and vanilla extract: blend in high powered blender (I used my Vitamix), and done!
My mom had an ice cream maker when we were little. I LOVED making ice cream recipes over the summer. I also totally remember making the vanilla and chocolate Jello pudding frozen bars which were my absolute favorite! Especially, the vanilla. Okay, this has definitely triggered a craving. It’s also reminded me of a camp my mother sent me to in Old Bethpage, Long Island when I was about 8; very interesting memories… I remember having to wear a bonnet and a long hand-sewn dress, high boots, and a metal can tied to a rope that wrapped around my waste so we could have birch beer on tap at the end of the day (let me tell you, this was the HIGHLIGHT of my afternoons). It was about 95f one day and I took off my bonnet, only to promptly be told to “put it back on, as the children back-in-the day could not remove their bonnets.” Yeah, I was living in olden times… just in 1989… sigh… We played with wooden circles and sticks, wrote with feather pens in old classrooms, made pickles, churned ice cream, and sang songs of the old. This is just one of the many strange camps I attended in my childhood… In hindsight, I can now appreciate these experiences. The key word there being “hindsight.” 😉 I’ll have to share a pic of myself from this time. Anyway, enjoy the delicious Vegan Banana Coconut Chocolate Peanut Butter Ice Cream! I hope, you too, can reflect upon any old camp or ice cream churning memories from your possible crazy youth! 😉
- 3 frozen bananas (I froze mine chopped up)
- 3 Tbl creamy peanut butter
- 1/4 C coconut milk
- 1/2 tsp of vanilla extract
- Pinch of cinnamon
- Pinch of salt
- Approximately 1.75 Oz (50 grams) of dark chocolate OR 2 Tbl cocoa powder (I used chocolate)
- Place all ingredients in a blender (I use my Vitamix)
- Blend until smooth and creamy
- Done!
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
Vegan Valentine’s Day Cake!
Vegan Valentine’s Day Cake! was the easiest thing ever. I really had my mind set on buying a heart shaped bundt cake mold this year, so when I found one at Target I snatched that sh#$ up asap! It’s SO cute and makes the perfect heart shaped cake for your ‘lova’ or day of celebration… whatever that may be or look like to you. Now, I love any excuse to cook, especially for a holiday of sorts, however, a secret for you: I don’t particularly enjoy baking! I don’t like measuring things and not having the freedom to create on my own. Plus, I don’t have a sweet tooth, I have the sharpest and fiercest carb tooth you’ve ever seen! Seriously… it’s deliciously awful, just ask my thighs. Anyway, for Valentine’s Day I always feel the need to bake. This year, I cut some serious corners. I’ve recently found out that a lot of cake mixes and frostings are naturally vegan! This was AWESOME news for my lazy baking self. I used Trader Joe’s Vanilla Cake Mix and a pink frosting specifically for V-day with heart confetti and red and white sprinkles. I replaced the egg with Follow Your Heart Vegan Eggs, cow’s milk for almond milk, and replaced the butter with Earth Balance Vegan Buttery Spread. Done!
My little man “helped” me as usual. So cute, yet so hindering. 😉 As you can tell from the pics below, clearly he decided to do some form of ‘push-up’ off the couch next to my ingredients, lick and eat half of the batter, and drip cake everywhere, but alas, we had a badass time together… as always! My little stud muffin! Happy Valentine’s Day! Love, FGG
- 1 heart shaped bundt cake mold (spray mold with cooking oil)
- 1 box of vegan vanilla cake mix (most cakes are - I used Trader Joe's)
- Vegan egg substitute (or apple sauce) - # varies based on your box of cake
- Non-dairy milk unsweetened OR vanilla - I used almond milk - amount varies based on your box of cake
- Vegan butter - I used Earth Balance - Amount varies based on your box of cake
- 1 container of valentine's day frosting mix with sprinkles/confetti - I used a pink one with red & white sprinkles
- Preheat oven according to temperature on box of cake
- Follow the directions on your box of cake and replace the non-vegan items with the vegan items on the ingredient list
- Pour cake mix into the bundt pan and cook for amount of time stated - be sure to check its readiness with a toothpick before removing from the oven
- Let sit for at least 10 minutes before frosting
- Done!
Vegan Appetizers for Super Bowl 2018!
Vegan Appetizers for Super Bowl 2018! This will be my 3rd year posting Super Bowl apps. In the past, they’ve been both veg and vegan. This year, they’re solely vegan! (Like me) 😉 Now, I’d be totally lying to you if I said that I knew shit about football. I’d also like to state that I was in the marching band in HS. Still, I know nothing. To be fair, we had the WORST football team on Long Island. We excelled only in soccer and lacrosse. However, our marching band was the best on the island. Aahhh… memories… me and my lil’ clarinet, band clinic, hat & plume, a uniform that didn’t fit well, crushes on virtually all jazz musicians, scavenger hunts, Hofstra performances etc… good times. I digress (as usual), in that trip down memory lane, I should’ve included: football games. I’ve always wanted to be into football. My husband and I used to chat about coming back to live in the US and becoming huge football fans. Bringing our kiddo to the games, wearing jerseys, having people over to watch the Super Bowl etc. So far, none of this has happened. I LOVE the comradery that football fans have with one another. I envy my friends who all get together to watch games, drink, and eat. It sounds amazing! This year, I’ve purchased a Nerf football and I am adamant that I will toss this with my wee man, paint black lines under our eyes, eat game time appetizers, and shout things like “Blitz!,” “Get rid of the ball!,” “RUNNNN!!!” All whilst not having a f#$%ing clue as to what I’m sayin’, ya know?! Anyway, it seems fun and better than simply watching it for the commercials and the halftime show (which often blows). Okay, done with my stories. Enjoy the Vegan Appetizers for Super Bowl 2018! Game time! “Go ___________!”
Here are the links to all of the pictures! (CLICK ON RECIPE TITLE FOR LINK)!
Tofu Tuna (As a dip-replace greek yogurt with vegan yogurt or mayo)!
Spicy Roasted Red Pepper Hummus
Bruschetta (Use a vegan parm or nooch)!
Vegan Blueberry Pancakes (Healthy!)
Vegan Blueberry Pancakes (Healthy!) is the best pancake recipe I have ever made. Not only are they loaded with flax and whole wheat, but they’re super tasty as well! I knew I wanted to make a nice breakfast on Sunday for the fam, and my wee man has been on a waffle/pancake kick for bfast during the week. I’d been spending stupid amounts of money buying organic, whole grain, blah, blah, blah… healthy frozen waffles/pancakes for him. I doubled this recipe and froze a TON of pancakes so he now can have these homemade, and WAYYYY cheaper breakfast delights. Grey eats them every morning topped with PB & coupled with a side of strawberries. Not a bad way to start his lil’ day. 😉
Usually, whilst I cook, I either listen to music or catch up on TV shows on my computer. This Sunday, it was the latter. I had been itching to watch the last episode of “This is Us.” I’d been actively evading all of the articles I’d seen about it, as I could basically smell the sorrow and plot give-away from my screen. Let’s just say that these Vegan Blueberry Pancakes (Healthy!), are made with love and LOTS of tears… literally. OMG… Jack! The music, the crockpot, all mixed together! I can’t! Instant sobbing. Kate! You almost didn’t buy that dog after you totally had pulled her Audio heart stings! And, who could pass up an animal with that name?! I mean, c’mon! Finally, I’ll never look at my crockpot the same, and my borderline OCD was just kicked backwards a giant step simply because I’ll now be checking all appliances more than I already do to ensure, that they are, in fact, turned OFF. 🙁
Okay, now that I’ve let that out, I’ll leave you with this: Vegan Blueberry Pancakes (Healthy!) are freakin’ amazing, super easy, super quick, super healthy, and must be made! Think brunch, lunch, dinner, Valentine’s Day, Mother’s Day, Father’s Day… or, any day! MWAH! -FGG
- 1 1/2 C whole wheat flour
- 1/4 C flax seed (ground)
- 2 tablespoons brown sugar
- 1 Tbl honey (OR 2 Tbl honey & 1 Tbl brown sugar)
- 2 tsp baking powder
- 3/4 tsp cinnamon
- Pinch of salt
- 1 tsp vanilla extract
- 1 1/3 C unsweetened almond milk OR water
- 1/2 cup blueberries
- 1/2 C unsweetened applesauce or cinnamon applesauce
- Oil spray for griddle or pan (I used canola)
- Heat griddle
- In a large mixing bowl, add all dry ingredients (plus honey)
- Add applesauce, milk or water, and vanilla extract, and berries. Mix until just combined - do not over mix
- Use a 1/4 C measuring cup or small ladle and the scoop batter onto the griddle
- Cook until bubbles form on the top and edges start to crisp (about 2 1/2 – 3 minutes per side)
- Flip pancakes, cook another 2 – 3 minutes. Repeat until batter is gone
- Done!
- If you don't love blueberries, replace with another berry, OR opt out of the berries all together!
- Kir Royale & coffee
Sipping My Way to Sanity
Cheers to all you mamas out there who just might be, “Sipping Your Way to Sanity.” Here’s to those who’ve had a killer day at work and came back to a tantrum. To those who’ve tried to leave their house an hour earlier but were busy wrangling the herd. To those who have wanted to basically stick their fingers in their ears, scream “LALALALALAAAAA” and pretend, for a mere moment in time, a blip in reality, that they never had children. This post, my fellow mamas, is for you…
Sipping My Way to Sanity
THERE IS LITTLE MEDINCINE that cures the insane to sane, the child shrieking shouts to child chill-outs, the husband headaches to husband halos. Little in the way of help for such abhorrent ailments. You can’t yell, can’t pray, can’t plead your way to the sanity Gods and Goddesses. When nothing else seems to work, and you feel defeated yet again, this simple solution might find you well: I’ve come to realize that you can most certainly, and should surely, start sipping your way to sanity. This is a skill in which I’ve become quite adept.
Sip, slurp, “Sure!”
Sip, slurp, “What?! No problem!”
Sip, slurp, “Spilt milk? Who cares!”
If I had a prescription pad it would read:
“One glass of wine per hour. Not to exceed one bottle per day.”
And, that would be my doctor’s handwriting. Barely legible, but kinda cute. (Side note: WordPress won’t allow me to keep my original and adorable font). An unnecessary point that I thought I’d share.
The problem with this is that we shouldn’t be drinking a bottle of wine per day. I wish that were an acceptable thing to do and that I wouldn’t be a shit teacher, colleague, and mom if I opted to imbibe daily in such a fashion. In fact, I wish that style was in fashion! I’d rock the shit out of it! Quick! Someone get Gucci into the wine making industry! I think this would make the winos of the world look more acceptable. Though, I think my face would get fat, my liver further damaged (four years of college plus about ten more because my mind never left that ‘university of booze’), and I’d most likely stop going to the gym (God bless Zumba classes and treadmills with TVs), and in turn gain an additional thigh, which Lord knows I most certainly can’t afford to gain. I sometimes pretend there is a parallel universe where all of the “no, you shouldn’t-s” are “yes, you should-s” and vice versa. Yes, I could see myself in a perfectly pretty place like that.
I had a crazy day at work last week. My students were fucking mental, and getting ready for multiple concerts makes my anxiety soar through the roof. You’d never know it by looking at me but I truly detest the weeks leading up to performances. The day itself? Totally cool as shit. Ugh. I came home and G-man was sick and in quite a mood, it was raining hard, again (note-to-self, this is what makes Oregon so beautiful so I should forgive Mother Nature…again), and I totally forgot to go to the store for food. What’s worse? I. Was out. Of wine! How could I have let this happen?! Someone upstairs must hate me today (rule of thumb for mothers: place blame elsewhere…always). So, instead of going to get food, I plopped my kiddo in the stroller, walked with the speed of light to the wine store next door (yes, next door- a blessing or curse in disguise… you decide) and voila! Bought myself a sultry and too expensive beautiful bottle of Pinot Noir. Oh, yes, I did. “Food? Pshhh… I’ll throw some things in a pan!” “Crying baby? Double ppshh! I’ll turn on the tube while I throw things in a pan.’ “Students and looming dark concert cloud following my sanity to hell? Triple pshhh! I’ll drink that shit away!” I confess, those are the days where I very well might have the entire bottle of wine. Plus, that shit spoils if you leave it overnight, right? (wink)
In reality, at the end of the day, all is forgiven. When my little man tells me, “Mommy, Ms. J (his nanny) doesn’t have eyeballs,” or “When I get older I’ll have a vagina then, okay?” or “Mommy, you need lemon for the hummus. You don’t know?” After he had gotten me all of the hummus ingredients without me reminding him, and I had actually forgotten the lemon. What a precious piece of pie. He’s my main squeeze, and it is he who is truly my best medicine.
The Oregon Coast Rocks!
Okay, since I’ve been wallowing in a sea of self-pity and reeling from the pain of being sick and now, having to work aaand be sick (as if parenting and illness paired together weren’t enough), I’ve decided to tell myself to “shut-up and get over my self-made pity party.” Really though, I’m pretty sure I woulda been almost okay by now if it weren’t for the fact that there is no ‘sickness’ in ‘parenting.’ Bless those who opted to have more than one… I’m both baffled and amazed by you. Secretly, I also think you’re masochists… even bigger masochists than us lone wolves for having one. Don’t worry, there’s Xanax for that… and a whole lotta wine. Okay, I digress. I was thinking about the one ray of sunshine that I’ve had in the past week and that was when my fam and I went to the Oregon coast to enjoy the beautiful Saturday. We saw elk crossing in the street, had our toes in the sand, walked in an adorably quaint seaside town (we were in Manzanita – read my last post), and enjoyed the serenity of the trees and beach grass surrounding us. There is no comparison to the Oregon Coast, as it has its own unique beauty. Totally different than Long Island beach towns where I grew up… of course, those are beautiful as well, just different. Anyway, that one highlight from the past week reminded me of a coast trip from this past summer. It’s amazing having awesome friends who share their amazing beach houses with you. G and I went with our friends Jessica & her adorable daughter Daphne. The backyard is flat and huge for the kiddos to roam and play t-ball, there’s trees and a large stream in the far back, a giant garden with a guest house and peace flags, mint, berries, and all kinds of amazing finds growing and ready to be picked. At the beach, when the tide goes out, this entire cave and large area with LOADS of sea creatures opens up for you to walk in and explore. It’s like magic! Airbnb or VRBO a place to stay if you ever have the pleasure of visiting one of these tiny towns and you’ll see it for yourself. Suh-weeeet…
I meant to create a post of this amazing weekend after I left the beach house and then kept on forgetting, and forgetting, and forgetting again. Hopefully, this lil’ flashback to summer days gets you excited for future beach days. For my fellow Portlanders, if we keep on having these amazing days we’ll be beachin’ it up all year! Although, we are gonna head to the mountain this weekend for some sledding & skiing if I’m not seeing double anymore when I stand-up. 😉 The glory of having the mountains and the coast equidistant from your home.
Cheers to a summer throwback… enjoy the pics! (Taken near Cannon Beach, OR)
Vegan Chicken Enchiladas & Jalapeño Margaritas!
Vegan Chicken Enchiladas & Jalapeño Margaritas! was shot at night on New Year’s Eve so the pics are poop. 🙁 However, I’ve been on my death bed with bronchitis and a cold/flu for almost a week now so it’s all I’ve got in the archives. I felt like crap-o-la at work on Friday, thought I was recovering on Saturday (went to Manzanita, OR – the coast – b/c it was beautiful that day) until my cough started up and bought me to the ER because urgent care was closed. Sigh… sickness blows. And, you know I’m sick when I don’t even want to eat food… that means I’m for reaaalllzzz sick.
Okay, back to the food. I tried packaged jackfruit that was pre-seasoned last year and I thought it was totally gross. However, many people have told me to make it myself and give it a second go, so, I did. I purchased it in a can at Trader Joe’s and seasoned it myself. Was awesome! NOTHING like the crap I had bought pre-packaged. Honestly, it reminded me of an artichoke. I made my own vegan cheese sauce, used red and green enchilada sauces (Christmas enchiladas), and, of course, had to make my famous spicy jalapeño margaritas to go with! Especially, since I was chef-ing this up for the new year! Bubbles during the EST & PST ball drops and margs the rest of the night. WOo-hOo!
Enjoy the recipes and my pics from Manzanita! I threw in one from our walk downtown on New Year’s Eve before the margs and enchiladas (G was super upset he couldn’t play in the fountain. 😉 Cheers to a MUCH warmer winter than last!
- 1 can Trader Joe's Jackfruit - sliced into thin strips
- 2 Tbl Trader Joe's Onion Salt
- 1 Tbl taco seasoning
- 3 cloves garlic - chopped
- 1 C onion -diced
- 1/2 C red enchilada sauce
- 1/4 C green enchilada sauce
- 3-4 C vegan cheese sauce (I used my own recipe - in recipe index on blog)
- 8 tortilla shells
- Oil for pan
- Salt to taste
- 10 limes - juiced
- 1 1/2 C tequila
- 1/2 C pickled jalapeño - sliced
- 4 oz orange juice
- 2 oz orange liquor of choice (Cointreau or Triple Sec)
- 2 Tbl agave or honey
- Pinch of salt
- Ice
- Preheat oven to 350f
- In a pan over medium heat, add onion in oil with a pinch of salt and cook for about 3 minutes
- Add garlic and cook for an additional minute
- Add jackfruit, onion salt, salt, taco seasoning, and stir occasionally for about 8-10 minutes or until slightly browned
- In a separate pan, spray with oil and layer the bottom with some enchilada sauce
- Evenly spread the jackfruit and cheese into each of the 8 tortillas
- Roll them up and place in pan
- Cover fully with the rest of the enchilada sauces and bake for approximately 15-20 minutes or until lightly crisped
- For the margaritas: (Make whilst the enchiladas are baking)
- Place all of the ingredients into a pitcher and mix well
- To serve, take a shaker with ice, pour mix over ice, and pour into individual margarita glasses - the jalapeños should be strained with the ice and therefore neither should enter the margarita glasses
- Margarita recipe makes about 6
- Enchilada recipe makes 8
Easy Cheesy Vegan Tofu Quesadillas
Easy Cheesy Vegan Tofu Quesadillas is another recipe I threw together during the Christmas holiday because (insert drum roll here)… my new and fabulous quesadilla maker entered my life! Santa loves me and knows me well. Once upon a time, when I was living in OR (the first time), on an old farm, 30 acres of glory: chicken coup, barn, bunk house, an old boat that someone had began making on the property, where we spent many a day drinking next to our horseshoe pit, amongst the apple, pear, nut, plum, and cherry trees, next to the grape and blackberry vines, wild mint everywhere and so much more… my hippie lovin’ roomies and I happened to purchase a quesadilla maker and we went nuts-o! Quesadilla everything! Brie and egg bfast quesadillas, veggie meat Mexican quesadillas, Italian, Greek, Thai… you name it. There was nothing we wouldn’t put in a quesadilla. The beauty of a quesadilla maker is that it seals the contents perfectly and creates beautifully even triangles so you look like a ‘profresh’ quesadilla chef galore. 😉 I implore you to buy one of these grand machines. They’re crazy cheap as well. Amazon that beotch up! It was a last minute decision to photograph these so I only have a few of the finished product. I didn’t really style them either but I still wanted to share this exciting new gift with you all, and to remind you that quesadillas are a great way to empty your fridge to support my “waste not” philosophy. Lastly, to encourage you to purchase a quesadilla maker if you have yet to own one. Happy quesadilla making! MWAH!
- 1/4 brick firm tofu - mashed
- 1 Tbl diced onion
- 1 clove garlic - diced
- 1 tsp nutritional yeast
- 1/4 tsp turmeric
- 1/2 tsp cumin
- Pinch of cayenne pepper
- 1 tsp oregano
- Salt & pepper to taste
- 2 Tbl tomatoes - diced
- 2 8-inch tortillas (I used Spinach)
- 1/4 C vegan cheese (I used my own recipe - in recipe index of my blog)
- Oil for pan
- *If using a quesadilla maker, heat now
- Heat a pan on medium and add oil
- Add onion and stir occasionally for 3 minutes (I pinch salt in as well)
- Add garlic and stir for another minute
- Add tofu and all spices/herbs/yeast and stir occasionally for approximately 5 minutes
- Remove from heat
- Put one tortilla in quesadilla maker or pan and evenly spread the tofu mixture and cheese on top
- Place the other tortilla on top and cook until both sides are browned
- Let cool for a few minutes, then cut into triangles, and serve
- Done!
- Feel free to add whatever else you'd like in the quesadilla and top with hot sauce!
Cheesy Vegan Tempeh Breakfast Sandwich
Cheesy Vegan Breakfast Tempeh Sandwich was created over the holiday to ease a carb-craving hangover! It totally hit the spot! Typically, I make my own vegan cheese but I used Daiya cheddar for this sandbo. I crisped up some tempeh in taco seasoning, Gimme Lean Sausage (super crispy – the way I like it), toasted the cheddar on an amazing jalapeño bread, and smashed it up with some avocado. I sprinkled some s & p over the two toasts, put it together, sliced it in half, and literally inhaled this fabulous concoction quicker than you can say, “Cheesy Vegan Tempeh Breakfast Sandwich.”
I was left stuffed and had become one with the couch, and then sipped on coffee, sat with my heating pad, and watched an episode of General Hospital. Hey, don’t judge. We all have our crack! This sandwich & GH are mine! 😉 I happened to indulge myself for the holidays with a bag of Stumptown’s Hair Bender coffee as well so that just made the crack even better! Not the worst way one can nurse a hangover!
I’m off to a healthier and more fit 2018 thus far. Four lbs down and more to go! Looking forward to wearing this AMAZING new jumpsuit and flare jeans that I just purchased from Free People. Hopefully, I’ll be rockin’ them & lookin’ svelte by spring! That being said, I’ll have to save this Cheesy Vegan Breakfast Tempeh Sandwich for a real craving. 😉 Happy almost end to the first week of 2018! Cheers!
PS- I’ve included pics of the awesome jumper & jeans!
Click HERE for a link to my other favorite tempeh recipe!
- 2 slices of bread (I used jalapeño)
- 1 slice of vegan cheddar (I used Daiya)
- 1/2 of an avocado - smashed
- 2 small circles of Gimme Lean sausage OR 2 other vegan sausage patties
- 3 thin slices of tempeh
- Taco seasoning to taste
- Salt & pepper to taste
- Oil for pan & tempeh
- Using one large pan or two small pans heat burner/s to medium
- Brush the tempeh slices with oil and taco seasoning - fully covering the tempeh with both
- Put the tempeh & the sausage in pan until crispy (you may cook the tempeh longer than the sausage) - about 5 minutes
- While the vegan 'meats' are cooking, toast the 2 slices of bread with a 1/2 piece of cheddar on each slice. When done, equally divide the avocado smash onto each slice with the cheese and smear together creating a beautiful gooey mess!
- Layer the sausage & tempeh on top of 1 slice of bread. Sprinkle s & p on both slices, close sandwich, cut in half, and scarf down!
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
Poinsettia Cocktail
Happy New Year! 2017 was an absolutely insane, bat shit crazy kinda year for me with lots of ups and downs. Mostly, it was pretty great! I’m hoping for an even better 2018 and can’t wait to start gettin’ all hardcore with my resolutions! More about that in a minute… For this New Year’s, I went the route of spicy margaritas (will be a future post for sure), however, to start the afternoon off on the right foot, I opted to make Poinsettia Cocktails, and of course styled them with some of my beautiful New Year decor! If you’ve never had these, they’re basically cranberry mimosas but stronger and better! Cheers to that!
Okay, so back to my resolutions. This year, I’m keepin’ it simple. I am looking for a greater sense of self awareness. I want my mind, body, and soul to be as healthy as possible so that I may be more authentic to my true self. I know, this almost sounds too cheesy/airy fairy for me to even write or say out loud, however, it is definitely what I mean. Time to get my bod back to where it was last year, hit the gym… HARD, practice yoga and meditation in the morn, if only for 20 minutes, cut calories and keep up with more plant-based cooking, and take time to focus on my cookbook, and my new book about my most favorite subject, G-dog. This will be a follow-up to, “One More Sip of Whine.” Regarding that book-o-la, I hope that 2018 is crazy kind to her and puts her out in the world with great success! Okay, so maybe that doesn’t sound so simple to you, but with the year I’ve had, that’s pretty simple to me! Wanna join me in my resolutions? I’d love the company!
I hope everyone had an amazing holiday! Back to work tomorrow, sigh… Two weeks off has been suh-weeeeet! Enjoy the New Year!
PS- Some pics from Christmas for your viewing pleasure as well 😉
- 1/3 C champagne OR sparkling wine
- 3 Tbl vodka
- 1/2 oz Cointreau OR Triple Sec
- 1/2 C cranberry juice
- Put all ingredients in a shaker with ice
- Shake well
- Pour in glass
- Done!
Spiked Vegan Peppermint Hot Chocolate!
Spiked Vegan Peppermint Hot Chocolate! is the only way I like my hot chocolate this winter. I can only have so much ‘regular’ hot chocolate before I get super sick of it. This drink has a twist of peppermint, and vanilla or whipped cream vodka to warm you up from the inside out. Not to mention, it’s done in less than 10 minutes! Perfect for a quick fix. 😉
In Portland, it’s been pretty cold. However, last year we were in the throws of some major snow storms at this time so I’m thankful that I’m not reliving that! It was fun for the first few days of fireplace, mimosas, snow forts, and sleds, and then it got too cold and old for my bones. After all, I left NY to escape NY winters! I’m hoping for a sprinkling of white flakes on Christmas day and that’s it. My snow quota is still super saturated from last year’s winter. Anyway, I LOVE my Spiked Vegan Peppermint Hot Chocolate! by the fireplace in my pj’s, with friends, or with a favorite holiday movie (A Christmas Story, anyone?). I’m ‘a gonna keep this post short ‘n’ sweet. Warm your soul, rouge those cheeks, and slowly slurp up this deliciousness. Happy holidays! Cheers! -FGG XO
- 1 C vanilla almond milk
- 1/2 C chocolate peppermint almond milk (I bought mine from Trader Joe's)
- 1.5 oz either vanilla vodka OR whipped cream vodka
- 1 Tbl unsweetened cocoa powder
- 2 tsp sugar (I used raw)
- Soy or coconut whipped cream for topping
- Optional: crushed up candy cane and small marshmallows for topping (TJ's marshmallows are vegetarian/vegan)
- Heat a small pot on medium and pour in both almond milks
- Once warm, stir in cocoa powder - mix well
- Stir in sugar - mix well
- After about 3 minutes (or until warm) turn off heat
- In a large mug, pour the shot of vodka (1.5 oz) and then top with contents in pot
- Top with whipped cream, candy cane, and marshmallow
- Done!
One More Sip of Whine
A holiday gift to yours truly was to get a move on with my book, “One More Sip of Whine.” It’s a book comprised of short stories about my adventure thus far, as a mother. It’s raw, real, honest, foul-mouthed, and I hope, hilarious. *Side note: As I write this, I am at a ‘child play land venue’ downtown Portland. Why do I love it? My child is amongst the other batshit crazy kiddos in what looks like a cage in a kiddie jungle, as I sit and type this with a glass of pinot grigio. Bless the man or woman who created this space. I think I’m in love with you… *Back to business: I’ve previously shared a few of my chapters (each short story is a chapter) with you all and thought that I’d share the beginning of the book: My introduction, and the shortest and very first chapter of my book, “Dear Abby.” I’m SO excited that my book has been through its beta readers and is now in the editing process! Do I realize the harsh reality of getting a book published? I think I do. I’m totally stoked about it anyway and am proud of myself for attempting to move in this direction!
I wrote another book about my experience as an expat in Beijing, China that I will self-publish when this current book is all said and done. It’s called, “Crazy China Sh#% (Do you swear to tell the truth, the whole truth, and nothing but the truth, so help you God? I do).” This book was written to better explain to my friends and family what my life was truly like on a daily basis whilst living in such a foreign place. I’ve just started 2 new books as well. My first ever, to be self-published, e-cookbook AND a book that details Greyson’s life as a 3 year old, month-by-month. Writing is my therapy and a place that lets me escape and relax, a comfy pocket of my life to retreat to. That being said, I love cooking & eating food just as much, hence this blog! And, I did name it foodgalleygab… let us not forget the ‘gab’ portion of this space and place! I’d love to hear your opinions on my intro and first chapter, or opinions on any of the other 3 chapters that I’ve previously posted. Many thanks and I hope you enjoy this crazy book journey with me, as I’ll post the whole process as it happens. Happy Saturday!
“One More Sip of Whine”
Introduction
I NEVER THOUGHT I’D BE WRITING this book because no one could’ve ever prepared me for the absolute insane and yet, insanely wonderful ins and outs of motherhood. There are no words, however, I’ve tried to use many in this book to describe to you my experiences. Did I ever expect that a little person would be poking me in the vajajay and screaming “vagiiinnnaaa!” Or shouting like a madman “I’m crazy, mommy! I’m so many women!” Excuse me? No, I absolutely did not expect this to be my life. It’s a totally and completely, crazy and fucked up ride. I’m not going to preach to you about the latest studies in child rearing because I’m making my own up as I go. Unless, of course, the study states something that I’m already doing right, in that case, I win. Killin’ it as a mama. I have no idea why I thought when I became a mother I’d be in the elite five percent of motherhood. I’ve been knocked off that pedestal… hard. Those elite moms are often what I will refer to as the ‘mother shamers’ in this book. Also, it’s a code name for ‘not taking responsibility and feeling totally okay about my batshit crazy child rearing ways.’ I’ll get all real on ya at times and explain the seriousness of some of my struggles, but the rest? Well, that’s just a comical twist on the fact that bringing a kid into this world challenges every last sane and sleep deprived bone in your body. And, that sometimes, I think a glass of wine is the best medicine for almost all child related ailments (for you of course, not your child, I’m not that much of an asshole).
It’s the moments when your kid escapes the shower wearing his underwear on the top of his head while shouting “I’m so cute!” And, now you’re running late to a birthday party only to notice you failed to put mascara on both eyes after you’re miles away from home, but your new philosophy since becoming a mom has become “fuck it!” To virtually every facet of your life. Phew! Words to live by. When the word ‘sex’ is something you think you remember from your college years, and the word ‘poop’ is something you use in almost every sentence. When you think the world is over because your child might not be going to Princeton, when in fact, he has yet to begin preschool, and you’ve not figured out why all the mother shamers got on that shit while their kid was still in utero. Yes, it’s all of these beautiful moments that at the end of the day, make your life so totally weird and nuts but somehow, makes it the best life you’ve ever lived.
My lil’ man is the coolest little shit on the block. His name is Greyson and he rocks at life. He was born in Beijing, China because I was working there at the time and I think that makes him even more rad. He is bilingual and bad ass and I love him more than Brad Pitt. G is the reason my world spins so crooked but so right. My husband, bless his Scottish heart, deals with our shit daily and I think is entertained by our unpredictable ways. And this, folks, is my life.
DEAR ABBY
DEAR ABBY:
I’m a total mess! I’ve screwed up and this mistake can’t be taken back. I’m losing my shit and it all began with me getting stupid drunk in Shanghai on Valentine’s Day almost three years ago. I mean, I could barely see straight kinda drunk. Weeks later, I found out I had done it; I’d gone and gotten myself good and knocked up. Fast forwarding, I now have this little baby… fast forwarding some more, I now have this little toddler… and his dad, my husband. My boobs have never felt the same and I barely breast fed (which I cried about daily for 6 months and am pretty sure I’ve been added to the Motherhood of Shame list. You don’t believe me? I assure you, it’s real. It’s a secret, or really, not so secret society of mother ‘shamers’), I’m developing cellulite overnight, my baby hair is coming in at a rapid rate and I regularly look like Alfalfa, my husband tells me I’m sexy and I tell him to ‘shut up’ because we both know that’s a big fat lie, and I’ve ignored my friends for approximately two years now guaranteeing me little return in the friendship department. I love my child but I think I love my brandy and wine almost as much. I thought I was a tiger mom but now I think I may be the most underachieving mother and wife who’s ever lived; and guess what, I’m TOTALLY okay with that! What’s wrong with me?! Am I going to hell in a hand basket with an empty bottle of booze?! Surely, the Devil knows this is my worst fate, and I will, therefore, receive just that. What can I do to score some sweet points with the Mother Goddesses? I’m a good person, I swear! Wait, I don’t think I’m supposed to swear. See! I don’t even know the rules of this sick and twisted game they’re calling “motherhood.” Help me, Abby! Help!
-MOMMIE DEAREST
DEAR MOMMIE DEAREST:
Has it occurred to you that you may be affecting your husband’s self-confidence and possibly giving your child a litany of bad examples with your love affair of alcohol and general disregard for the people in your life? You say you’re a ‘good person’ but this may not be the side of yourself that you’re letting your child, husband, and friends see or get to know. I’m not advocating for ‘tiger mom’s’, however, I do not think accepting failure is the alternative you should take. Perhaps reflect on the impact of your actions to others and to yourself, and then slowly make positive changes like thanking your husband and spending quality time playing with your child; pick up the phone occasionally to check-in on your friends to maintain or rebuild your relationships.
*FOUND ON GOOGLE IMAGES FROM CAFE MOM
Sauteed Veggie & Farro Spiralized Zucchini Salad
Sauteed Veggie & Farro Spiralized Zucchini Salad totally made my mouth melt. I purchased Trader Joe’s 10 minute barley & 10 minute farro a couple of weeks ago and knew I’d eventually use the farro for a salad. If you’ve never had farro, you’re missin’ out! It’s an ancient wheat grain with a fabulously chewy texture. It’s an excellent source of protein, fiber, and nutrients like magnesium and iron, so eat up veg-heads and vegans! Or, of course, anyone wanting an awesomely healthy grain. 😉 I love my Paderno Spiralizer almost as much as I love my Vitamix, so that’s saying a lot! I spiralized my zucchini and then shaved my carrot with my spiralizer. I sauteed spinach, broccoli, and small white beans with some herbs and garlic powder. I had some farro that I had cooked with veggie broth (the BEST) and then put it all together in a bowl, tossed it with some Goddess dressing, and voila! A salad star was born. I was definitely left full and satisfied, as a good salad that is meant to be a meal should leave you feeling. When people tell me they don’t like salad or that it doesn’t “fill them up,” my response is that they’ve never gotten creative enough in the salad making department, and with a few ideas, they could eat a different salad everyday of the week that would totally satisfy them, fill them with nutrients, and load their mouths with deliciousness. I’d bet my Paderno on it! 😉
If you’ve been regularly following my blog-o-la, you’ll know that I’m not happy with my weight. I have gained a bunch since last year and miss my beautiful wardrobe. I moved from Beijing, China back to the US a year and a half ago and gave all of my clothes away before I left. Upon my return, I purchased a seriously dope, brand stinkin’ new, amazeballs, wardrobe that is just waiting to get back together with me, as I am, with it. I told myself that if I lost 5 lbs by this Sunday (almost there; gonna happen) I’d treat myself to a haircut and nail appointment. It’s been far too long since I pampered myself. Plus, I cut my hair the week after I moved to the US… I’ve occasionally trimmed it myself over my garbage bin at work only to have my students ask me why I have pieces of “hair” or “string” on my clothing. This has GOT to stop. Haha. Laziness at its finest! Not cool. 😉 Anyway, I mention this because I’m salads, everyday, at least once a day, yoga everyday, at least once a day for almost 2 weeks now and it feels great. I recommend this to anyone looking for health & happiness, or just to lose some holiday bloat. Plus, it’s delish! Inside and out. 😉 Happy salad week to all! XO
PS- This beautiful lil’ leaf is from my adorable kiddo who had come back from the park as I was about to shoot my food. He said, “Mom, this is for you! You can put it in your blog!” So, duh! I totally did! Thanks, G-man! XOXO
- 2 C spinach
- 1 carrot (spiralized or shredded)
- 1 zucchini (spiralized)
- 10 small broccoli florets
- 1/2 a 15oz can of small white beans
- 1 C cooked farro (I use TJ's 10 minute farro & cook with veggie broth)
- Oil for pan (I used extra virgin olive oil)
- Dressing of choice (I used Goddess)
- 1/2 Tbl garlic powder
- 1/2 tsp oregano
- 1/2 tsp basil
- Salt & pepper to taste
- Cook the farro on one burner, and heat medium sized pan on another burner on low-med with oil
- Put the broccoli, beans, salt & pepper in the pan and stir for about 3 minutes
- Add the spinach, oregano, basil, and garlic powder - stir for another 2 minutes (broccoli should be cooked but crunchy and still bright green)
- Divide all of the ingredients from the pan, divide the raw zucchini & carrot, and put into 2 bowls
- Toss with dressing
- Done!
- Pinot Grigio
