Tahini Mushroom Dumplings
Tahini Mushroom Dumplings were inspired by my love for mushrooms, missing my favorite Beijing restaurant, Din Tai Fung, and what was left lurking in my refrigerator (waste not). Mushroom & veggie dumplings are my ultimate faves. Usually, I like them steamed, however, I was in the mood for some serious crispiness. I purchased some dumpling wraps last week and was itching to throw my shrooms in them! I decided Saturday was it, dumpling making day. So, I got out my mushrooms & wraps and then realized I had no idea what I was going to cook the mushrooms in. I ended up grabbing soy, dijon, white miso paste, and tahini. Holy sh#% balls! They were amazing! I stuffed 6 dumpling wraps, fried them, and served with a soy/Goddess dressing blend. Typically, my fave is soy & wasabi, OR soy and chili oil (ahhh… Din Tai Fung days…). I was crazy regretful that I had only opted to make 6! Who knew my kiddo would come over and go to town on them, too… which is why this also turned into a Greyson photoshoot. After all, he IS my most favorite subject. 😉 Hence the obscene amount of photos in this post.
I love sunny Oregon days. Especially when I have time to enjoy the outdoors and shoot some dope grub! Two for the win! Winter is coming. It’s frosty in the morning now. Last year, I missed 9 days of work due to snow days. Crazy! Portland wasn’t prepared for that kind of snow and did not have the resources to clean it up. Was insane! I cooked loads, drank loads of Pom juice mimosas, lit fire-after-fire, and played with my kiddo. Here’s to hoping for more snow days this year! I’ll make hundreds of dumplings! -FGG
- 10-12 mushrooms - diced (I used white mushrooms)
- 6 dumpling wraps
- 1 Tbl soy sauce
- 1/2 Tbl white miso paste
- 1 tsp tahini SAUCE (Trader Joe's make an awesome tahini sauce - different than their plain tahini)
- 1/2 tsp dijon mustard
- 1 tsp red pepper flakes
- 1 Tbl diced chives or green onions
- Oil for pan (I used 2 Tbl of sesame oil)
- Heat the pan on med and throw in all ingredients - mix well for about 3-5 minutes
- Remove from heat and let cool for 2 minutes
- Evenly distribute mushrooms over all six dumpling wraps
- To wrap, start at one end, fold and pinch, and continue this way (hint: use a little water on the wrap where you're pinching)
- Heat pan on medium high with oil (I used 2 Tbl sesame oil), add dumplings
- Turn dumplings as they crisp. Mine cooked for about 3 minutes total
- Serve with dipping sauce!
- My favorite dipping sauce is soy mixed with chili oil and a small flick of vinegar!
- Anchor Steam
Dear Santa Baby
Dear Santa Baby is a post of two letters that I’ve written to “Santa.” My mother always asks me what I want for Christmas via email and I always respond with a list, and then a fictitious letter to the jolly old dude. If you don’t want insight into my ‘interesting’ sense of humor, workings of my odd brain, if you’re easily offended, or don’t think life is funny and meant to be laughed at, stop reading now and just continue to follow my blog for the good eats. 😉 I mean, my true wishes? To be a blogger full time, to publish an amazing cookbook with a bonafide publisher. For my book, “One More Sip of Whine,” to hit the ground running and find an incredible publisher to work with, and, of course, to find a magic skinny and happy pill. One that puts me in both of those states permanently. Hehe… seriously though, those are my magical wishes.
My first Santa letter is the one that I’ve just written to my momma, and the second letter is one that I randomly just found from 2008! Enjoy, and I hope you still come back to my blog for more of me and my grub. Happy holidays friends and followers! MWAH! XO
Dear Santa Baby,
This year’s been a rough one, sir. New house, new three-nager, the ol’ ball n’ chain, and of course, the turds and turdettes that I teach daily. I know, I know, I can feel your tears for me now, and I knew you’d understand. This being said, I think I’ve been an extra good girl this year, as I’ve endured the wrath of ‘poverty’ (house poor), politics (Trump-o-la), and pain (I have a hus-child, ya know). What more can a girl go through before the good people of the Lotto decide that my good reward should come now, this very year, this very Christmas, and be GRANNNDDDD.
A few things: My closet and all of its glorious inhabitants have been suffering from a severe lack of vitamin D, as I’ve gotten fat and can’t wear those goods in the outdoor venue in which they are so deserving of. Also, I live in OR so naturally, my skin is suffering from the same lack of vitamin D. This all being said, I would like the following 2 things from you:
1- A magic skinny pill so that I can eat everything I want and still maintain the svelte figure of Giselle Bundchen. Thanks
2- A trip to Bora Bora for some well-needed sunshine, sanity, and surf
Loaded Tofu & Veggie Bagel!
Loaded Tofu & Veggie Bagel! has been in my dreams as of late. I’ve been craving a bagel sandbo, don’t know why, but knew it was gonna happen and be my next blog post… so here it is! I love everything bagels. Pretty sure that if you left me on an island with only 1 food option, I’d opt to survive on everything bagels. I’m a carb-a-holic (if you can’t tell by the everything in my blog)! I’m also a lover of crispy tofu, especially on a sandwich! Loaded Tofu & Veggie Bagel! is stacked with avocado, crispy tofu, cucumbers, carrots, sundried tomatoes, fresh basil, spinach, and smeared with Tofutti Cream Cheese and my sundried tomato & basil hummus (click for recipe). This bagel was bustin’ with goodness and flavor. I always feel extra great when people realize that something SO healthy can taste equally as delish!
Being that I live in Portland, OR, it is often rainy for parts of the day. I really wanted to have a picnic with my kiddo. Currently, he is obsessed with his new Radio Flyer mini-wagon, so we opted to pack the wagon with grub and picnic indoors! I ended up putting a blanket down with a vase of flowers and we ate to the tunes of Dizzy Gillespie (one of my kiddo’s faves… and mine). Love that my little G-dog is 3 and has been requesting “Gillespie” since he was 1! I did something right in this world! LOL. Anyway, picnic indoors, picnic outdoors, picnic by your lonesome or with friends or fam, picnic with your dog, picnic with a ‘lova’… just make sure you’re doin’ it with this super fabulous Loaded Tofu & Veggie Bagel! by your side. Happy days! MWAH! XO
- 1 everything bagel (or bagel of your choosing)
- 3 thin slices of firm or extra firm well-drained tofu
- 1 Tbl sundried tomatoes
- Small handful of spinach
- 2 basil leaves
- 4 thin slices of carrot
- 4 thin slices of cucumber
- 1/2 of an avocado - sliced
- 2 Tbl cream cheese (I used Tofutti)
- 2 Tbl sundried tomato hummus (or any hummus you have)
- Garlic powder to taste
- Onion powder to taste
- Salt & pepper to taste
- Heat a small pan on medium/high - high
- Add tofu - gently so not break and add a pinch of garlic powder, onion powder, salt & pepper
- Flip when crispy, about 3 minutes & add pinches of powders, salt & pepper again
- Cook until crispy, about 2 minutes
- Cut bagel and smear one side with hummus and the other side with cream cheese
- Top hummus half with avocado, and cream cheese half with sundried tomatoes
- Top on cream cheese half: basil, carrots, cucumber, tofu, and then spinach
- Place hummus half on top, cut, and devour!
- Feel free to replace any of the veggies or add more. Use what you've got in your fridge!
Mexican Style Tofu Scramble
Mexican Style Tofu Scramble is SOOO delicious! It has the perfect balance of spice, it’s loaded with protein, healthy, and easy to make! If food had moxie, this recipe would claim it. She don’t mess around, aight?! She’s fierce, fiery, and full of flavor… I’m actually eating my leftovers as I write this. Though sadly, I am not devouring it with my avocado toast this time. I made this Sunday morning because I was craving a scramble. It had been a while since I’d made one and I’d been staring the soy chorizo in its face for weeks now just waiting to taste it’s deliciousness. If you’ve never had soy chorizo, you’re missin’ out. It’s freakin’ amazing!
The weather was super crappy this weekend in Portland. I shot 4 recipes on Saturday and the natural light blew… hard. It was a clearer day on Sunday but still not sunny per se. However, it wasn’t raining (woo-hoo!) and I was craving some seriously delicious eats. Also, I knew we’d be going to the farm to get our Christmas tree etc later and wanted a solid belly. Aaannnd, because I knew I’d be walking around with a thermos of adult warmth. 😉 How else does one pick a Christmas tree?! The kiddo was pretty cute decorating that fabulously aromatic green giant later that evening but I definitely went through and reorganized everyone’s ornament hanging… sigh… the nature of a borderline ‘OCD-er.’
This Mexican Style Tofu Scramble is loaded with tofu, soy chorizo, spinach, mushrooms, spices, beans, olives, and more to ensure a flavor explosion – pinata style – in your mouth. The drool is real here. I just housed my leftovers and am already regretting not having made more. Although, I’m trying to stay away from ‘Mr. Gluttony.’ If you’ve been reading my previous posts, you’ll know that I’m attempting to ‘cleanse’ and shed some lbs, instead of packing more on for the holiday season. #thestruggleisreal. 😉 All that aside, this dish is dope, so get the fiery fiesta on in your mouth! Eat up and enjoy!
PS- Some pics of the tree decorating for shits and giggles 😉
PPS-And, sigh… when your child kindly attempts to sweep up the needles by himself because he’s Mr. Freakin’ Independent and makes an even bigger mess. Good thing he’s so stinkin’ cute! 😉
- 1/2 brick of tofu - drained & crumbled
- Large handful of baby spinach
- 1/2 C soy chorizo (I used a heaping 1/2 cup) (I used Trader Joe's Soy Chorizo)
- 1 C sliced mushrooms (I used white)
- 1 Tbl chopped garlic cloves
- 1/3 C chili style pinto beans (you can use regular pinto or black but it will change the flavor a bit)
- 1/4 C sliced black olives
- 1/4 C red onion -diced
- 1/2 Tbl of taco seasoning
- 2 Tbl fresh cilantro
- Salt to taste
- 1/2 an avocado for toast (optional)
- 2 Tbl Tofutti or a vegan cream cheese
- Oil or spray for pan
- Heat oil in pan
- Add onions and cook for 3-4 minutes stirring occasionally (I like the onions, garlic, and mushrooms to be browned a bit)
- Add the garlic and cook for an additional 2-3 minutes - stir enough so they don't burn
- Add the mushrooms and a pinch of salt and cook until browned - stir mixture enough so they brown but don't burn
- Add the tofu and seasoning - mix well and cook for about 2-3 minutes
- Add the chorizo & beans - stir well and cook for about 1-2 minutes
- Add the olives, spinach, and cilantro (I don't use anymore salt b/c I find the chorizo to be salty) Stir for an additional minute and then you're done!
- Optional: On 2 pieces of toast evenly spread and smash the avocado and cream cheese
- Feel free to throw in any kind of veggies you have in your fridge! I chose these 2 b/c that's what I had lying around. Waste not! 🙂
4 Amazing Soups for Wintery Warmth! (Vegan)
4 Amazing Soups for Wintery Warmth! (Vegan) is really a post for both autumn and winter alike. We’ve definitely entered soup season in Oregon, and I’m loving it! Soup with bread is one of my favorite meals. I feel like soups are a fabulous way to use the leftovers in your fridge, get loads of veggies in (especially for my wee man), and they’re quick and easy. Sold. In this post I have the following 4 soups (click on soup title for link to recipe): Creamy Tomato & Cauliflower (my FAVORITE), Pumpkin Coconut Curry, Creamy Broccoli, Lentil & Sauteed Mushroom.
I’ve been on a soup kick lately for two reasons: COLD WEATHER & my kiddo has sadly become anti-veggie. UGH! I get his vegs in by giving him pureed soups, smoothies, and pureed sauces. He used to eat raw tofu and virtually any veggie. So.Stinkin’.Frustrating. 🙁 Anyway, my soups are always crazy flavorful. I need my food to be loaded with flavor. I’m not a fan of blandness. I promise you that you’ll get loads of veg and protein from these awesome soups as well! Enjoy your fall & winter warmth with me and slurp these up with a dope homemade or rustic bread of sorts. Make Saturday your official soup day! Taco Tuesdays & soup Saturdays are my fave. ‘Til next time, peeps… 😉
Creamy Tomato & Cauliflower Soup
Pumpkin Coconut Curry Soup
Creamy Vegan Broccoli Soup
Vegan Party Platter
Vegan Party Platter… where to begin. I make one every time I have a party, a playgroup, or a gathering of any kind of vibe. Now, I have no idea why it’s never occurred to me that I should properly photograph these beauts! This fabulous spread deserves professional pics. Alas, crappy light = crappy pics, and my computer with Photoshop is currently outta commission. Sigh… Anyway, back to the Vegan Party Platter. It is incredibly easy, delicious, and healthy! I usually use what you see here and pending on my mood, may throw in a few other gems. I always serve a hummus, in this case a sun-dried tomato hummus, veggies, various dipping/spread worthy chips, tapenade or whole olives, roasted red peppers, nuts and dried fruit (in this pic, apricots), a small crock pot with a warm Mexican bean dip (not shown), and cheeses. Now that I’m vegan, I’ve been trying my hand at homemade cheese. The white one in this pic is Miyoko’s Double Chive… amazing! The one on the left is my very own. 🙂 Over the summer, my garden overflows with tomatoes and hot peppers so I usually serve a homemade salsa or pico de gallo right along side some delicious guacamole. I tried making my own tortilla chips this past summer but definitely didn’t enjoy them as much as some of the incredible store bought ones. Oh well!
For drinks, I always have 3 staples and a 4th that I decide pending on the season, and of course, my mood or the type of gathering being had. I always have a sangria (changing upon the season), a water with fresh sliced lemon and fresh sliced ginger, and a water with fresh mint and fresh sliced strawberries. The waters are uber refreshing and always a crowd pleaser!
Spicy Garlic Asian Noodles (Vegan)
Spicy Garlic Asian Noodles (Vegan) are one of my go-to meals for a few simple reasons: easiness, quickness, and deliciousness! They’re perfectly spicy, garlicky, and topped with 2 of my 3 most favorite veggies! Mushrooms & broccoli (spinach being the 3rd). I love leftovers as much as the next gal but I have had SO very many Thanksgiving leftovers that I’m ready to explode… seriously. I needed something easy and totally different than my T-day menu so I whipped up an oldie but a goodie: Spicy Garlic Asian Noodles (Vegan). Also, I’m a massive lover of all things noodles – Italian or Asian. I don’t discriminate. 😉
This slurp worthy dish is smothered in garlic, hot pepper, sesame, broccoli, and shrooms for your next noodle love affair. Noodle love affairs are some of my favorite love affairs. 😉 Although, I think my belly would disagree with the sheer volume of carbs I’ve consumed over the past week. It’s obscene and my wardrobe, once again, is suffering from a lack of vitamin D, as they’ve yet to see some outside sun because, well, the carb bloat this past week has been reeeaalll. Time for some serious yoga and Jillian Michael’s over the next month. Back to business so I can slurp up delicious noodles guilt free. Anyway, enough about my belly and more about this dish. It’s simple: It’s crazy delicious. Enjoy responsibly with yoga. Namaste, friends. MWAH! 😉
- 1 packet ramen or other Asian noodle
- 5 broccoli florets
- 1/4 cup mushrooms - sliced (I used white)
- 1 small chili pepper - finely sliced OR 1 Tbl hot sauce - like Sriracha sauce OR chili paste
- 1 Tbl roughly chopped cilantro
- 1 garlic clove - minced
- Sesame seeds for garnish (optional)
- 2 Tbl soy sauce OR Braggs Aminos (I use Braggs)
- 1 Tbl rice vinegar
- 2 tsp honey or agave
- 1 tsp sesame oil
- 1/4 tsp ginger powder
- Boil your water & start to cook noodles whilst chopping and mincing your herbs/veggies etc
- Heat a pan with sesame oil on medium
- Add garlic and stir for 1 minute
- Add mushrooms and soy and stir for 1 minute
- Add all other ingredients (including noodles) and stir for approximately 3-5 minutes more (broccoli should be cooked but still green and vibrant in color)
- Put in a bowl and garnish with sesame seeds
- Belgian style ale
Thanksgiving Nachos!
So, I have LOADS of leftover stuffing, meatloaf, Tofurkey Roast, mashed potatoes, and gravy. Like all y’all, I didn’t really want to go old school and make ‘garbage bin’ style sandbos with all of the leftovers – been there, done that. After wondering what else I could do with this smorgasbord of food, I had an “a-ha!” moment. Everything tastes super and insanely good when baked over tortilla chips. I added some nooch and some Daiya cheddar, heated the oven, and was left with an orgasmic, mouth melting, tongue drooling plate of Thanksgiving Nachos. Everything was vegan and gluten free with the exception of the Tofurkey, too! We pretty much killed it in the food department this year for T-day. Crazy amounts of good wine, good food, and superb people. I loved hosting my fam, going wine tasting, bowling, shopping, restaurant-ing, and garage-game-playing for the week they were here. I miss them already! Here’s to hoping for version 1.3 for 2018’s T-day!
Spicy Roasted Red Pepper Hummus
Spicy Roasted Red Pepper Hummus is super creamy and delish! Any appetizer that is done in 5 minutes or less is almost always a winner in my book. This is the hummus I am going to serve as an app for Thanksgiving. It has the perfect lil’ kick of heat and can be used as a spread, dip, or eaten by the spoonful. My kiddo couldn’t wait for the spoon and starting dipping his hand in the food processor. Note: Don’t shoot food around toddlers. It’s mental. However, it makes for some cute pics. 😉
I’ll keep this post short ‘n sweet. If you’re looking for something quick, easy, and cheap to concoct for a soiree or just yourself or your fam, this is an awesome recipe. I definitely suggest a hummus for a T-day appetizer as well. Hummus is always a crowd pleaser. I have an awesome recipe for an artichoke, basil, and balsamic hummus, too! Enjoy!
- 1/2 15 oz can cannellini beans - drained
- 1/2 15 oz can of garbanzo beans -drain and save 1/2 a shot glass of bean liquid for hummus
- 3/4 C roasted peppers (if using jarred peppers, drain well)
- 2 heaping Tbl tahini
- 2 Tbl spicy taco sauce/hatch sauce
- 1 tsp lemon juice
- 2 tsp lime juice
- 1 clove of garlic
- 1/4 tsp of salt (or to your taste)
- Place all the ingredients in a small food processor and blend well
- If too thick, slowly add water until you've reached your desired consistency
- I drizzled hot sauce on top and garnished with small slices of lemon and lime and a couple slices of roasted peppers.
Lentil Soup with Sauteed Mushrooms (Vegan)
Lentil Soup with Sauteed Mushrooms (Vegan) is now definitely making an appearance on Thanksgiving… though not on my original menu. If you are a lover of the lentil like myself, I have no doubt you’re a lover of lentil soups. This is a classic lentil soup recipe that I’ve topped with loads of sauteed mushrooms and fresh cilantro because that is what I had that lying around in the fridge. Waste not! My food philosophy that I am constantly touting “(like the mind, food is a terrible thing to waste).” Mushrooms are my ultimate fave as well, and I nominate autumn as the season of the shroom! I used white mushrooms, as they were in my fridge, however, you could use any mushroom in this soup.
Personally, I deem this soup to be simplicity in its finest form. It’s a small twist on a classic soup but it is delicious, healthy, easy, and displays itself beautifully, especially if you’re serving guests. It’ll make you look like a savvy chef for sure! Bust out the dusty apron and fool people into thinking you’ve been slaving all day! That is, unless, it’s Thanksgiving. In which case, you’ve undoubtedly been slaving all day. For T-day, I drink wine whilst cooking. This makes everything better. 😉 Naturally, some good tunes and food sampling (duh) will sweeten the deal, too.
Hope you enjoy and have a fabulous Thanksgiving with those around you. Gobble, gobble, gobble up! 😉
- 1 lb dry lentils (rinse first)
- 2 cups sliced mushrooms
- 1 carrot - diced
- 1 stalk of celery - diced
- 1 onion - finely chopped
- 3 cloves of garlic - finely chopped
- 1 cup cilantro
- 3 bay leaves
- 1/2 tsp cumin
- 8 cups veggie broth
- 3 Tbl olive oil
- Salt & pepper to taste
- Heat a large pot with olive oil
- Add the onion, carrot, and celery with a pinch of salt - stir occasionally
- Add the garlic for the last minute (about minute 7)
- Cook for approximately 8 minutes
- Add the lentils, broth, bay leaves, and cumin
- Cover pot and bring to a boil, then reduce heat to low (about 40 minutes)
- Meanwhile, heat a pan with oil and add the mushrooms with salt
- Add the cilantro in the last minute (about minute 9)
- Cook until lightly browned (about 10 minutes)
- When lentils are done, add salt & pepper to taste
- If too thick, slowly add more veggie broth until you reach your desired consistency
- Pour the soup into bowls and then top with the mushroom mix
- Done!
- Serve with a rustic bread
- Wine- Chianti OR Sangiovese
- Beer- Winter Ale
Vegan Pumpkin Mac n’ Cheese
Vegan Pumpkin Mac n’ Cheese is creamy, easy, delicious, and healthy. You’ll fool all non-vegans for sure! I brought this to a friend’s Thanksgiving this past weekend and almost everyone said, “you’d have no idea there wasn’t any cheese in here.” Just another carb to add to your Thanksgiving day menu! This is a vegan game changer… no doubt.
A couple of my sibs are flying in for my vegan T-day. We have gluten-free, vegetarian, and vegan amongst us. I am making this Vegan Pumpkin Mac n’ Cheese (with gluten-free pasta), a vegan meatloaf, Tofurkey roast, stuffing with ‘sausage’ (homemade of course), mashed potatoes, mushroom gravy, spinach salad with candied pecans, and an apple pie & pumpkin cheesecake for Thanksgiving. I’m serving a vegan spinach and artichoke dip, some sort of hummus, and a vegan sour cream & onion dip for appetizers. They’ll be LOADS of wine and bubbly throughout the day and well into the evening. If any of us make it up the stairs for bed I will die in utter amazement! I’m carbin’ everyone the ‘f’ up and steering us into booze-ville. If we end the night with garage games I’ll be pleasantly surprised; though I won’t be holding my breath.
I didn’t anticipate shooting this pasta so these are all of the pics I have. I brought this Vegan Pumpkin Mac n’ Cheese, fresh flowers and herbs from my garden, and a bottle of pomegranate mimosas with pom seeds to my friend’s house. She hosted an awesome soiree and it was SO great to see her, as I’ve not seen her since I moved back to OR last year. Thanks for the hospitality, Bethany! 🙂
- 16 oz pasta (I used cellentani)
- 1/3 cup raw and unsalted cashews
- 1 small butternut squash - steamed and de-shelled
- 3 Tbl nutritional yeast
- 1/2 a 15 oz can of pumpkin puree
- 1 tsp of thyme
- 1 veggie broth cube (I used the equivalent with Better Than Bouillon Vegetable Broth)
- 1 small onion - diced
- 2 cloves of garlic - diced
- Oil for pan
- Boil water for pasta and cook when ready
- Heat a pan and cook onions for 3 minutes
- Add the garlic and cook for an additional 2 minutes ( like mine slightly browned)
- In a high powered blender (I use my Vitamix) add the onion/garlic mix and all other ingredients other than the pasta
- Blend until smooth
- Poor contents of the blender over the drained pasta and mix well (add water if needed)
- Done!
- Amazing dish for Thanksgiving! Also, I LOVE a good hot sauce on any mac n' cheese. If we are sympatico, go nuts!
- White wine: Chardonnay
- Red wine: Barbera
Simple & Quick Vegan Breakfast Toasts with Sausage
Simple & Quick Vegan Breakfast Toasts with Sausage is healthy and delicious. Hummus, avocado, cream cheese, cilantro and sausage. I eat this any morning that I have all of the ingredients in my fridge. It’s done in 5 minutes, and because I won’t wake my tired ass up any earlier than I already do, this is the perfect remedy for fullness, healthfulness, and happiness. Not only that, my 3 year old will totally get down with this deliciousness as well. Fabulous start to both of our way-too-early mornings!
I obviously have a total love affair with food; hence this blog. Just because something wasn’t sweated over upon a stovetop or involved loads of hard work definitely does not mean that it wasn’t healthy and delish. I’m posting this because it’s something I eat often and I love to eat. It’s easy, super fast, and crazy healthy. Something to be said for simplicity, folks. I promise to keep those KISS meals in my blog!
For this, I used Trader Joe’s Tuscan Pumpernickel Bread because it’s insanely delicious. I toasted that and then smeared Tofutti Cream Cheese on it. Over that I smashed some avocado, and then topped it with a roasted red pepper hummus (recipe coming soon). I had cilantro laying around so I threw some on top. Cilantro on almost anything, really. I used TJ’s Italian Sausage-Less Sausages and chopped that up on the side. I had some incredible espresso and made that in my Bialetti. Voila! A breakfast star was born. What are my fellow vegan/veg-head friends putting on their morning toasts? Send pics in my comment section!
Beet Hummus with Mint
Beet Hummus with Mint is something I’ve wanted to make for a while now, as it seems to be the ‘hip’ hummus these days. Garlic is out, anything off ‘beat’ (haha) is in. Ignore my humor. 😉 I made this recipe a few times in order to reach the perfect balance of ingredients. I didn’t want it to be too sweet or too earthy. This awesome Beet Hummus with Mint is my final and ‘perfect’ dip. If someone would’ve told me that beet hummus would be a thing years ago I would’ve said, “gross, we’ve gone too far.” Thankfully, I’m with the progressive crew these days… rollin’ with the homies. 😉
I blended mint and beets and then garnished with fresh pomegranate seeds since I had half of a pomegranate left over from my kiddo’s birthday party (for my fall sangria – yum!).
Beet Hummus with Mint is an awesome appetizer for a soiree! It’s totally gorgeous, unique, delicious, easy, and healthy. What more could you ask for?! Let me know your thoughts and send me pics in the comment section of your creations!
- 1/2 can garbanzo beans (save a shot glass worth of bean juice) - drained
- 1/2 can cannellini beans (the beans should total 15 ounces together) - drained
- 2 Tbl tahini sauce (not heaping)
- 5-7 drops edible lemon essential oil OR lemon juice (if using fresh lemon, squeeze one large slice)
- 5 mint leaves
- 1 8.5 oz can of beets -drained OR 1 small beet
- 1/2 tsp agave syrup (or syrup of your choice)
- Dash of salt
- *Oil, mint leaves, pepper, and pomegranate seeds for garnish
- Blend all ingredients (except garnish) in a blender or immersion blender
- Garnish with oil, mint leaves, pepper, and pomegranate seeds
- Serve with veggies or chips of your choosing!
12 Mexican Inspired Munchies & Meals – Vegetarian & Vegan!
12 Mexican Inspired Munchies & Meals – Vegetarian & Vegan! Has been a post I’ve been meaning to make for ages. Glad I waited since I’ve created a few more faves since then. Honestly, I don’t know one single person who dislikes, scratch that, doesn’t absolutely LOVE Mexican inspired food! It’s an amazing cuisine for veg-heads and vegans alike. If you’re a carb whore like myself, and this food is not your jam, I sit here, flabbergasted. If you are in fact of my ilk, then you’ll love these meals by washing them down with a serious margarita or beer. The first is usually preferred, as beer can put my guaranteed-to-be-stuffed belly over the top in fullness.
I thought about waiting to post this for Cinco de Mayo but now is a perfect time with the cold coming in. Time to stay at home, have friends over, cook, drink, and eat! Pretty sure this is what I live for (besides my fabulous wee man of course). Click on the recipe name below the pic for the recipe. Let me know your faves in the comment section! 🙂
Recipes in order of pictures:
Crazy Creamy Mexican Pasta, Holy Sh#% Loaded Nachos!, Lentil & Tofu Breakfast Quesadillas, Amazing Classic Guacamole, Buffalo Cauliflower Bowl, The BEST vegan nacho cheese sauce ever!, Vegetarian Chicken Street Tacos, G’s Arugula White Bean Quesadilla, Mexican Vegan Sushi Rolls, Green Goddess Cheesy Quesadilla, Easy Spinach & Mushroom Cheesy Quesadillas, Vegan & Vegetarian Huevos Rancheros
*Recipes from the archives and many of them on Foodgawker & Food52!
Creamy & Cheesy Pasta Bake (Vegan)
Creamy & Cheesy Pasta Bake (Vegan) is crazy delicious and easy! Yesterday, I was by myself for about 2 hours, a total rarity in life, and decided to take advantage of this randomly awesome moment and shoot some amazing eats! I drank red wine and danced around the kitchen listening to Billie Holiday. I truly did this. And, it felt sublimely amazing. “You Go to My Head” is one of my all time favorite tunes. I put it on repeat. 😉 I need more of these moments in life for sure! Not to say I don’t love my little guy to the freakin’ moon, but mama needs a break sometimes, too. Some me time. So, yesterday was suh-weet!
This recipe uses an arrabiata sauce (homemade recipe coming soon), and creamy vegan cheese sauce. You can buy a creamy vegan cheese OR you can make it yourself. If you’re looking for a recipe, I used mine from my Creamy Vegan Mac n’ Cheese recipe. I used Lisanatti Almond Mozzarella Cheese and shredded it for the top of the pasta bake. This is a simple but incredibly flavorful recipe!
Side Note: Upon reheating, I put the pasta in a sauce pan on medium, added a Tbl of Tofutti Cream Cheese, dash of garlic powder, flick of the wrist of olive oil, and crisped that baby up! A pasta that actually tasted just as good, if not better, reheated! One for the win! Mangia, my friends. 😉
- 1 lb whole wheat spaghetti
- Approximately 24 oz arrabiata sauce (can sub out for marinara) - a garlicky option is best
- Approximately 24 oz creamy vegan cheese (I used my recipe from my vegan mac n' cheese)
- Approximately 1 C shredded vegan mozzarella (I used Lisanatti)
- Fresh basil to taste (chopped) and for garnish
- Boil pasta and preheat oven to 350f
- On the bottom of an oven safe pan, smear both sauces and add spaghetti
- Top spaghetti with both sauces
- Continue this pattern until pasta has run out
- Top the pasta with more sauce, shredded vegan mozzarella, and fresh chopped basil
- Cover pasta with aluminum foil for 25 minutes. Remove foil for the last 5 minutes
- Enjoy!
- Sangiovese
In the Garden with Greyson
It’s fall and my garden is dying. Being in NY for 6 days last week definitely put the wilt in full gear. I’m salvaging what’s left! Greyson’s new love is to play in the back of the garden, which he calls his “digging site.” It’s freakin’ adorable! He wore my wireless headphones today because he said it’s what construction workers wear. Then he pours water on his rubber ball in hopes that he’s helping it grow. I can’t with the cute factor! I made an AMAZING vegan pasta bake today that I will post tomorrow. When it was cooling off, G-dog and I hit up the garden for good times and some salvation. Sorry for the obscene amount of pictures, but what can I say? I used my most favorite subject today! For that, I kinda renege on my ‘sorry’. 😉
I would LOVE for people to post pics in my comment section of what their veggie gardens currently look like! I didn’t plant for fall. Regret city. I’ve got some garlic growing that I planted way too late and hoping it makes it all the way up before a wintery death. I wanted to plant it because garlic looks super cool when grown! You’ll see pics of it rising from the ground next to the fence.
Love my garden, love my lil’ guy, and had an incredible and incredibly warm/beautiful Oregon day today. Thankful to be outta the smog of Beijing and in the the clear skies of Portland. Come back tomorrow for my pasta bake post! Alright, it’s cocktail time. Until tomorrow!
PS- Any other bloggers use WordPress? If so, my color editing neeevvveerrr comes through on my pictures when posted on my blog – only filters work. Major disappointment! How can I fix this? Help puh-lease!!! -FGG
A Series of Poems on Motherhood
Dear Moms (and Dads),
Here is a snippet from my upcoming book, “One More Sip of Whine.” It is 5 different styles of poems – mostly humorous. #3 is my particular fave. I have no doubt that you can relate! Parenthood is the craziest hood you’ll ever roll through. My goal was to express that in 5 short poems. I’d love your opinions before the editing of the book is completed so please leave comments! Enjoy the read!
Some Mothering Poems to You, From Me
1- Roses Are Black
Roses are red, violets are blue,
Someone took over your life that was you.
Roses are red, violets are blue,
Your days are now filled with pee pee and poo.
Roses are black, violets are dead,
Deep down you must know you are out of your head.
2- A Haiku of Truth
Like thunder, their roar
Rain, your tears that start to pour
Scream, shriek, more, more, MORE!
3- A Tangled Slew of Rhyming Words
Shitting, pissing, screaming, unfit
Mommy shouting daddy “fuck it!”
Penis, ‘gina, keep your hands off!
Headaches, hormones, “need a wet cloth!”
Dolls that make shit tons of noise,
Oops! Mom broke those talking toys!
What the fuck was one and done?
I should’ve said “boy run or none!”
Thomas, Blippi, Tayo, Poli,
Oops! Mom ‘broke’ the fucking TV!
I want, I want, I want, MOMMY!
I give, I give, MY SANITY!
Hitter, biter, licker, kicker
Bruises, scratches, ice packs, LIQUOR!
Try to cook and then relax,
Mama needs her pills, XANAX!
Knock it over, pick it up!
Someone needs a bigger cup!
Tissues, boogers, burps, and farts,
Legos missing favorite parts,
Bath/story/bedtime blues,
Redundancy turns into booze,
I do not want green eggs and ham!
Shove it, be a fuckin’ man!
Brush your own teeth! Go to bed!
Where is my mind, I’ve lost my head…
4- A Cozy Couplet
Baby brewing in the womb
Sanity is leaving soon
5- Acrostic Poem for Dummies
Brainless act in Shanghai
Aspire for perfection – fail and sigh
Body shaming boobies – Buh-bye!
Your youth is gone – a new one – arise
*Found on Google images via PopSugar @ popsugar.com
5 Easy & Delicious Vegan Asian Inspired Meals
5 Easy & Delicious Vegan Asian Inspired Meals is a compilation of recipes from my blog that I totally love! Going vegan from veg-head a few months ago has been amazing for me. I have loads of energy (pumpin’ my B12’s of course) and a lot less belly bloat. I remember, many moons ago, this being the case when I was vegan for 2 years. Asian food is a fabulous foundation for vegans because there is rarely any dairy (Indian food aside and sans meat of course) involved. So many flavors and veggies to play around and experiment with. I often do ‘inspired’ meals. For example, my Mexican Sushi Rolls. I am definitely not a ‘by the book’ kind of gal. I like to mix it up and use whatever ingredients are in my fridge. When you read my recipes, I encourage you to take your own creative license with them as well.
Get some chopsticks out, prepare to make yourself a hot and saucy mess, get together with friends, chow down with the fam, drink well, chat well, eat well, and appreciate the amazing conversations and moments that come from the kitchen to the table. Life is short. A recent and heavy loss reminded me of this, and she lived a beautiful 93 years. I’ll always have our family meals… politics, humor, tales from the times etc. In many Asian cultures, food is a time to be together. Click on the light green title of the recipe below the pic for the link to the recipe, and serve up your own good times and traditions… let the memories begin!
RIP, grandma. You’re my woman amongst all women. I’ll carry you with me forever and always. XOXO
Chocolate Covered Fruit – Vegan!
So there’s no trick to making the easiest thing in the world. I thought I’d post my pics of my chocolate covered fruit because they were delicious and made me feel better about giving my kid sweets. I have this thing about sugar. Especially about giving sugar to my almost 3 year old. Outside of soda, I think it’s the worst thing in the world for your body. Anything in moderation? Sure! I’m not that crazy, but I don’t get down with loads of sugar for the soul. Have some soup. I am a savory girl, not a sweet girl. If you offered me a gigantic Belgian chocolate bar or an everything bagel, I’d choose the bagel every time. Nothing gets in the way of me and a good carb! Just ask my wardrobe that hangs so beautifully in my closet wondering when their owner will get her growing rear to the gym so that they may make an appearance in the outside world again. Sigh… winter is coming, I have loads of amazing pants but let’s just say they’re not lookin’ so fly. Of course, I write this as I am promoting a delicious dessert. 😉
My kiddo has been asking for donuts like crazy. Obviously, I’m not going to satisfy that hunger every time he begs, so I wanted to make him something different to get his mind out of the donut gutter. As you all know, I hate to waste food! I looked in my fridge and fruit bowl, and noticed I had a ton of good fruit about to go south. This is when the chocolate covered fruit lightbulb went on. The rest is delicious history. Start melting your sugars away…
- 1 vegan chocolate bar
- 1 handful of honey roasted peanuts - crushed
- 1/4 cup shredded coconut
- A variety of fruits - I used bananas, strawberries, blueberries, and 1 peach
- Melt your chocolate
- Dip fruits in chocolate and scatter coconut and peanuts on top
- Let cool for a few minutes
- Done!
- Sparkling Rose
- Red Zinfandel
- Port
Mexican Vegan Sushi Rolls!
Mexican Vegan Sushi Rolls! are so incredibly healthy, easy, and delicious. I wanted to do something unique with my nori rolls so I looked at what I had to get rid of in my fridge, and this idea rolled (hehe) right into my head. I had whipped up some fire roasted hot sauce last week with my various hot peppers that are pouring out of my garden. I smothered the inside (and out) with it. Of course, using store bought hot sauce will be just as amazing. From there, I added my sushi rice, and everything else from the recipe card below…
Everyone always assumes that I don’t eat sushi because I’m veg. Sushi is an awesome veggie or vegan food! You can put absolutely anything in it. The weirder the rolls, the better. At least in my humble opinion. 😉 Carrots, cucumbers, and avocado. That is primarily the “it” veggie sushi roll. Screw that! Shove some buffalo patties, chives, and pinto beans in there! Why not use tofu or tempeh? Go Italian style with some amazing Tofurky Sun-dried tomato/basil sausages and more. Go Greek with olives, tomato, and hummus, think of throwing some kind of veggie patty or a falafel in there! There’s no end to what you can roll into your nori. Obviously, swishing it down with some hot saki is highly recommended, or even encouraged. I live near a saki factory where you can go and taste the amazing flavors that sakis have to offer. Pretty dope! If I haven’t mentioned it before, I’m in love with living in Oregon again. Five years in China and I’m extra freakin’ in love with this orgasmic place! I get asked all the time why in the world I don’t live in New York (my home state), and I have one answer: The Pacific Northwest rocks!
Mexican Vegan Sushi Rolls! should be on your list of things to make this week. In addition to some cocktails, Halloween decorations, jack-o’-laterns, and costumes of course. 😉 Eat up and enjoy!
- 4 Nori wraps
- 3/4 C cooked sushi rice
- 1 vegan buffalo chicken patty (I use Boca) cut into strips
- 1 slice vegan cheese (I used Field Roast Chao - Tomato Cayenne) cut into strips
- A handful of chives cut in half
- 8 slices of cucumber
- 8 slices of carrot
- Optional: avocado slices (recommended) & cilantro to taste
- Pinto beans to taste (I dived 3/4 of a can)
- Hot sauce for inside and out - to taste
- Optional: Everything bagel seasoning for a garnish (I used Everything But The Bagel from Trader Joe's)
- Top each sushi roll with rice (split evenly among all 4 rolls)
- Add hot sauce on each roll (to your taste)
- Add beans
- Add cheese and buffalo patty
- Add carrots and cucumbers
- If using, add avocado and cilantro now
- Add chives
- Roll them up and lightly rub with water then sprinkle with everything seasoning
- Garnish with hot sauce
- Feel free to squeeze a fresh lime over those rolls!
- Hot saki OR Hefeweizen, Witbier, American Ales
Easy Whole Wheat Grain Bread
Easy Whole Wheat Grain Bread is delicious, healthy, and incredibly simple to make! It reminds you of why homemade bread is so superior to store bought loaves. Whole wheat flour, flax seeds, and oats are the foundation of this incredible bread. If I had sunflower seeds I would’ve thrown them in too, but hey, create with what you have and waste not! Are you sick of hearing me say that yet? 😉
When I was in Ireland I ate homemade ‘brown bread’ at my relative’s house daily. This bread recipe reminds of the brown bread I had when I was there. Prior to arriving my mom said 2 things to me: 1- You must accept tea when offered to you. 2- You must eat the brown bread when offered to you. So, I did! Boat loads and boat loads of it with my friend, Cheryl. Perhaps my mom could’ve offered me alternate advice about traveling through Europe with my 18 year old friend a week after we graduated high school, but perhaps she knew I wouldn’t have taken it. It was surreal to be away, so far away, and so free, for the first time in our lives. We had no idea what the hell we were doing, were supposed to be seeing, what we shouldn’t be doing… 😉 So, we did everything, and it was awesome.
This Easy Whole Wheat Grain Bread is crazy easy, delicious, and healthy. It wins across the board! Great with butter, hummus, or any spread, and excellent for sandwiches, too. Get down with the bread and #carbthe’bleep’up! (My favorite hashtag on Instagram) 😉
- 4 C whole wheat flour
- 1 1/2 cups warm water
- 1 packet fast-acting yeast
- 2 Tbl agave or honey (I use agave)
- 1-2 Tbl flaxseed (Pending upon what you prefer)
- 3 Tbl oats
- 1 tsp salt
- Put all ingredients into a large mixing bowl leaving 1/4 flour for later, and stir well
- When fully stirred, knead dough with hands
- Add flour until the dough doesn't stick to the bowl any longer
- Spray the bowl and cover dough with a cloth - let rise for 2 hours
- Next, let rise in fridge for an additional 2-3 hours
- Take bread out of the refrigerator and knead
- Spray a loaf pan and shape the dough inside the pan. Spray top of bread. Cover with plastic wrap and let sit for 30-40 minutes
- Bake bread for 30-35 minutes at 425f
- Done!
- Great with butter, hummus, or any spread! Excellent as a sandwich bread as well.
Creamy Vegan Macaroni and Cheese!
Creamy Vegan Macaroni and Cheese! is my most favorite comfort food. This is a mac n’ cheese recipe for vegans and non-vegans alike. It’s crazy creamy, flavorful, and (drum roll please)… healthy! Don’t let that scary word deter you. I promise you that this kinda health will only bring you happiness. In a mouth watering, drooling, gimme some more, can’t stop won’t stop, this is the food bomb of the year, melt in your mouth, orgasmic kinda shit, kinda way. I know, I’m setting the bar high, but this will deliver. My kiddo, when asked what he wants for dinner, at least 3 days of the week begs me for “vegan macaroni and cheese puhleeeasse, mom!” Even the meat eating, vegan sceptic hubby thinks it’s incredible. His vegan fearing mother is coming for a visit from Scotland soon and he’s asked me to unknowingly feed her loads of yummy vegan food and drop the “V” bomb on her after she’s scarfed it all up. Now, this just feels wrong, but hey, it just might still happen. However, he can drop that dirty lil’ “V” word, not me. Judge us if you will. 😉
Creamy Vegan Macaroni and Cheese! is the perfect lunch or dinner for all walks of life. I recommend saving some of the cheese sauce on the side so that if you actually have left overs the following day you can pour on some new sauce before reheating, otherwise it will be a bit dry like a ‘real’ mac n’ cheese. I used my fabulously beautiful and buttery crooked neck heirloom squash from my garden, however, you can use any yellow squash. That all being said, go get cookin’ into your carb coma! *IMPORTANT: Be sure you have someone to roll you from the table to the bed. This mac n’ cheese don’t mess around, aight? 😉
- 2 1/2- 3 yellow squashed - sliced
- 1 C vegetable broth
- 1/2 C nutritional yeast
- 2 tsp turmeric
- 2-3 Tbl flax seed (optional - but hey, so healthy, why not?!)
- 1 Tbl garlic powder
- 2 tsp onion powder
- 1/3- 1/2 C raw and unsalted cashews
- 1 lb pasta
- Salt to taste
- Preheat oven to 400f and then roast squash until soft (about 25 minutes)
- Meanwhile, boil your choice of pasta and set all other ingredients in a blender (I use my Vitamix)
- When squash is done, place in blender with other ingredients and blend until creamy and smooth
- Pour over pasta and done!
- You will have extra sauce for another round of pasta! Make 2 lbs for a party size. Also, save some sauce if you will have left overs the following day when reheating. It will be too dry without extra sauce when reheating like a 'real' mac n' cheese.
- Beer- American style brown ale
- White wine- Dry riesling
- Red wine- Grenache
Red Potato Salad With Hickory Bacon (Vegan)
Red Potato Salad With Hickory Bacon (Vegan) was created on a whim! I LOVE red potato salad in the summer. In fact, it could be a qualifier in whether or not we could be friends. Ah, how I so vainly quantify the important things in life! 😉 Hehe. As usual, I digress… I had purchased Sweet Earth Vegan Hickory & Sage Benevolent Bacon from Whole Foods because, well, it was on sale! I was staring into the depths of my refrigerator when I started throwing things onto the countertop. Okay, okay, so I miiight have been drinking some cocktails throughout the process but hey, more often than not, that lends itself to some seriously delicious kitchen concocting! After my potatoes were cooked, I mixed the bacon and other delicious ingredients (see pic below) together, and voila! A new red potato salad was born into instant stardom! The crowd went wild. I can still hear the applause! I know… Clearly, I’ve taken some creative license in the story telling department but cut me some slack. It’s my first week of school back with the little monsters and my brain is a big bowl of shriveled and exhausted matter. I should’ve posted this before Labor Day but hey, I was too busy relaxing! #sorrynotsorry.
Enjoy the Red Potato Salad With Hickory Bacon (Vegan) for your next BBQ or carb lovin’ affair! Lastly, I have finally caved and joined Instagram! New addiction in my life for sure. *Insert sigh here.* Follow me @ foodgalleygab. Chow!
- 2 lbs red potatoes - boiled and then diced
- 1/2-3/4 red onion - diced
- 1/4 C finely diced chives
- 4-5 slices of Sweet Earth Vegan Hickory & Sage Benevolent Bacon - diced
- 3 heaping Tbl dijon mustard
- 1 - 1 1/2 C Grapeseed Oil Veganaise (pending on your level of creaminess. Start with 1 cup, stir, and then see if you want more)
- 1/2 tsp - 1 tsp garlic powder (pending on your preferred level of strength)
- 1 tsp salt
- Pepper to taste
- Boil the potatoes for about 15 minutes
- Meanwhile, add the rest of the ingredients into a mixing bowl and stir well
- When potatoes are done, let cool, and then mix together in bowl
- Done!
Buffalo Cauliflower Bowl
Buffalo Cauliflower Bowl! Why did it take me so long to try this buffalo cauliflower trend?! It’s freakin’ delicious and amazing! Anything uber tasty and guilt free gets a 5-star rating in the book of “Heather.” 😉 Side note: This would be a frightening book. Resume: I was in Bend, OR 2 weeks ago for a vacation (amazing! Managed to squeeze in a night in Sisters and Crater Lake as well), and went to the Bend Brewery. It was there that I was first deflowered to the hot and steamy buffalo cauliflower. What a tasty and ravenous treat. Hehe. 😉 It was instant love. A saucy treat that ended in a very real addiction. Obviously, I had to keep coming back to buffalo cauliflower for more, because, like my love for General Hospital, #additionisreal. Hey, don’t judge, we all have our vice!
I read loads of recipes online about how to make this taste sensation. I was also trying to recreate the incredible recipe from the brewery. This Buffalo Cauliflower Bowl is a result of a few recipes leading me to my buffalo cauliflower of perfection. You will LOVE this as much as everyone I have shared it with. Pinky promise!
I wanted to add this delicious treat to a ‘bowl’. I’m all about the bowls since going more plant-based. It’s an amazing way to get tons of goodness and flavor in your life in an easy fashion. I smothered some sliced portobellos and potato wedges in this buffalo sauce and grilled them up. I put spinach on the side and then smothered the shrooms, fries, and spinach in my left over vegan mac n’ cheese sauce. *Recipe coming soon! I’ll hyperlink the italicized words once I post the recipe so you can dig into this delicious cheese sauce asap. Now, stop reading this and start making your soon-to-be most favorite hot and steamy dish of the summer! Summer flings are the best kinda flings. Only, she’ll leave you wanting more. Every season. Every day. Buffalo Cauliflower Bowl does not disappoint. Enjoy the addiction. 😉
- 1 medium head of cauliflower - diced into florets
- 1/2 of a medium sized potato - cut into wedges
- Approximately 5 sliced portobellos
- 1 large handful of raw baby spinach (or any other green)
- 1/2 C flour
- 1/2 C water
- 1/4 C vegan breadcrumbs (optional)
- 1/2 cup hot sauce - I prefer buffalo style (or more sauce if you like it fully smothered)
- 2 Tbl Earth Balance (vegan butter) - melted
- 1/2 tsp agave or honey (optional, but so good)
- 1/2 tsp salt
- 1/4 tsp black pepper (optional)
- 1 tsp garlic powder
- Preheat the oven to 450f.
- In large bowl, whisk together flour, water, bread crumbs, garlic powder, salt, and pepper
- Toss in cauliflower - toss well
- Spray tinfoil or cookie sheet and place in oven for 20 minutes
- Remove the cauliflower from oven - keep oven on
- In small bowl, mix hot sauce, agave, and Earth Balance
- Toss cauliflower in sauce and butter and place back in oven for 30 minutes
- About ten minutes before the cauliflower is done, mix and toss the potatoes and mushrooms in the same bowl that had the hot sauce - I add pepper too
- Spray them with oil and place them on the BBQ until done
- Assemble bowl and done! Use any dipping sauce/dressing you desire!
- I smother my fries, mushrooms, and spinach in my vegan mac n' cheese sauce!
- This makes one bowl with left over buffalo cauliflower
- A cold IPA or Pale Ale
Creamy Peanut Thai Noodles
Creamy Peanut Thai Noodles is my most favorite dish this summer. It’s right up there with my Crazy Creamy Pesto! I am a massive noodle lover, no doubt about that. Peanut noodles are always my fave and I have been perfecting this recipe forever! If ever there were a perfectly creamy and healthy noodle dish, this is it. Taking one for the win!
When I was living in China there was very little I could eat at Chinese restaurants. Din Tai Fung was my ultimate favorite place on the planet. One, because I could actually eat there. Two, because of their amazing dumplings, braised tofu, aaaand noodles! I have been on an epic quest to recreate those ‘noods’. In doing so, I concocted something I like even better! Score again! I make bucket loads of sauce and freeze the rest in small sized batches so that I can just take a meal-size out of the freezer when needed.
If you eat this and aren’t a sloppy hot mess, you’ve not enjoyed them properly. I wanna see sauce all over your pretty little face dripping down the noodles and your mouth. See G-man (below) doing just that. Hands and all! Now, go get your ‘noods’ on!
… getcha, getcha, getcha, getcha, getcha, your ‘noods’ on…
- 2 C raw and unsalted peanuts
- 1/2 C nutritional yeast
- 1 can (13.5 oz) coconut milk
- 3-4 Tbl Braggs Aminos or soy sauce
- 1 Tbl sesame oil
- 1 Tbl agave or honey
- 1 Tbl lime juice (optional)
- Sprinkling of salt if needed (I do not use)
- 2 tsp ginger powder
- Water for texture
- Noodles (asian-think ramen)
- Boil noodles
- Place all other ingredients in a strong blender/processor (I use my Vitamix) and blend
- Very slowly add water for a thinner (not too thin!) texture as you blend
- Pour amount needed over noodles and you're done!
- Freeze extra sauce
Vegetarian Chicken Street Tacos
Vegetarian Chicken Street Tacos was the last recipe I had made as a veg-head!* I was vegan many moons ago for two years and have decided that after watching “What the Health” and a few other documentaries about plant-based diets/veganism that I would return to the vegan world. Also, just my own want and desire to always return to my vegan ways. That being said, Vegetarian Chicken Street Tacos was an incredible creation that would be just as incredible with a vegan chx and sans queso fresco.
I am a massive lover of tacos, quesadillas, or anything that I can smother in hot sauce, cilantro, and avocado. Obviously, a margarita wouldn’t hurt the process if you decided to sweeten the deal. 😉 Everyone I know has been raving about street tacos for the past year. I guess I live under a rock because I had no freakin’ idea what the hell they were talking about. Hence the birth of this delicious lil’ taco recipe I have so kindly shared with you here. 😉 Invite some of your most favorite peeps over and chow down with some incredibly beautiful, delicious, yet healthy and easy (bonus for sure) food, and blend up some tasty margs. You’ll be a taco making star amongst your nearest and dearest. If you’re not convinced, serve them more margaritas. 😉 Taco time!
*Veg-head: (Top definition in Urban Dictionary)
- Quorn Fajita Chicken
- 5 street taco tortillas (4.5") - corn or flour
- 1 zucchini- diced finely
- 1 avocado- diced
- 1/2 can of pinto beans (seasoned or unseasoned)
- 5 mushrooms -diced finely
- 1/2 lime or the equivalent in lime juice
- Fresh cilantro to taste
- Taco seasoning to taste
- Queso fresco- enough to be sprinkled on each taco. Approximately 4-5 Tbl
- Hot sauce to taste
- Toss the pintos beans, taco seasoning, lime juice, zucchini, and mushrooms in a bowl and mix
- Cook in pan with chicken for about 5 minutes (medium-medium high)
- Lay out tortillas and divide the mix evenly on top of each tortilla
- Garnish with cilantro, queso fresco, avocado, and hot sauce
- Fold in half and done!
- Your choice of margarita
- OR
- Beer (pale ale or IPA)
Crazy Creamy Pesto (Vegan)!
Crazy Creamy Pesto (Vegan)! is my new summertime spread. I use it on virtually everything I eat! My garden is overflowing with basil plants so I’m pumpin’ out pesto like it’s going outta style. I’ve been adding all sorts of things to my pesto: arugula, spinach, kale, cashews etc. My girl friends and I went camping recently and one of the ladies had made a pesto pasta salad using an edible lemon essential oil and it was amazing! If you get your hands on some of that tastiness I urge you to throw it into your pesto for a superbly refreshing summertime sauce.
The one thing I remember my father making plenty of every summer was pesto. Every time I’d pop over there for a meal we’d be eating it in some form or another. I, too, am a lover of pesto everything. This summer I’ve been making loads of rotini and farfalle with my Crazy Creamy Pesto (Vegan)! sauce. However, I rub that creamy green goddess sauce on sandbos, wraps, as a dip for veggies (peppers overflowing outta my garden), as a pizza sauce (both myself and G man’s most favorite thing to make together), or with any grain imaginable tossed up with some salad goodies. I think the gist is that you really can’t go wrong with pesto… ever.
Basil, spinach, kale, walnuts (’cause who can afford pine nuts these days?!), cashews (for extra creaminess), lemon, garlic, salt, and voila! Sub any of those salad greens for arugula or another healthy green. Add olive oil or any other oil for a different texture. As always, adapt and create to your tastebuds and whatever it is you have left over in your fridge or garden. Happy summertime eats to you all!
- Large handful of basil leaves (approximately 15-20 large leaves)
- 3/4 cup raw and unsalted cashews
- 1 cup raw and unsalted walnuts
- 1 cup raw spinach leaves
- 1 cup raw kale
- 1-2 Tbl lemon juice
- 2 cloves garlic
- salt to taste
- olive oil/water for texture (as per your preference). I add a small bit of water to thin it out during blending and mix in a smidge of olive oil once in bowl.
- Put all ingredients into a blender (minus oil) except water and blend
- Slowly add water according to your desired consistency and blend again
- Sub out spinach or kale for arugula, or add less of the first two and use all three together!
- Add tomatoes, sun-dried tomatoes, or sauteed mushrooms to liven up a pesto pasta!
- Sauvignon Blanc or Arneis
Banana Carrot Coconut Breakfast Muffins
Banana Carrot Coconut Breakfast Muffins are delicious, easy, and vegan! Looking for a healthy and easy way to start your day? Take a quick muffin to go! Now, at the end of mixing together all of these ingredients, I opted to make them vegetarian instead because I discovered some left over chocolate chips from Easter. However, typically, I would keep them vegan just to make them extra healthy! Of course, something this delicious can easily be scarfed down as a dessert. They are specifically stated as breakfast muffins because they are not light and fluffy, but rather dense and filling like a good breakfast should be.
I have no idea what’s happened to me with age, well, that’s not entirely true at all. A big.fat.sigh. to that on many accounts, however, regarding breakfast, what used to be my most favorite meal of the day, I no longer have an appetite in the early hours of the day and I struggle to get down anything too large. Being that I fully understand and support the importance of a dope bfast I force myself to eat something. These Banana Carrot Coconut Breakfast Muffins are perfect for me right now because they’re quick to eat, healthy, dense enough, but doesn’t leave me feeling like I’ve just eaten a mountain of food. Not to mention, getting both the wee dude and myself ready in the morn leaves little time to chow down on gigantic homemade delicatessens. I make a tray of these bad boys and I’m good for the week! If not, freeze them and enjoy their deliciousness at a later date. On that note, happy easy, healthy, vegan, and delicious morning to you! Love, Foodgalleygab.
- 2 C oats
- 2 bananas
- 1 C shredded carrot
- 2/3 C shredded coconut
- 1/2 C whole wheat flour
- 3 Tbl flax seeds
- 1 tsp salt
- 1 heaping Tbl cinnamon
- 1/4 tsp ginger
- 1/2 C water
- 1 C unsweetened almond milk
- 2 Tbl agave (substitute honey if you'd like)
- 2 Tbl vegetable oil
- Optional: chocolate chips
- muffin pan (12 muffins)
- blender
- Preheat the oven to 375F
- Place all ingredients in a blender (I used my Vitamix) and blend until smooth (if using chocolate chips, don't blend them in. Put them in after blending and stir them into the mix well)
- Spray your muffin pan and fill each muffin to the top rim
- Bake for approximately 25-30 minutes
- Let cool and then enjoy!
The BEST Vegan Nacho Cheese Sauce Ever!
The BEST Vegan Nacho Cheese Sauce Ever! is the creamiest, tastiest, and easiest vegan cheese sauce I have created to date. It is also the best tasting vegan nacho cheese I have ever consumed! After years of messin’ around and trying to create the best vegan nacho cheese sauce one can possibly make, I dare say, I have finally done it. The texture is absolutely incredible and the flavor is outta this world. Okay, so I’m not gonna be humble in this post ’cause this kicks some serious vegan nacho cheese ass! My husband greatly dislikes and will not eat almost every single ingredient in this sauce, but absolutely LOVED this cheese sauce. If you knew my husband, you’d know that this is sayin’ something. I have a million and five ways you could alter this for different styles as well. Typically, I say, “use whatever is in your fridge and use my recipe as a guide,” however, in this case, to achieve flavor and texture I would state that you should follow this recipe as closely as possible. If you’d like to have a different style of vegan nacho cheese sauce I’d recommend the following:
Add vegan chorizo! Trader Joes makes a bomb one!
Add even more jalapenos!
Add cilantro (had I had this in my fridge I absolutely would’ve done this)
Add taco seasoning for a flare
Jazz it up with a smoky (or any) hot sauce
Vegan or not, this is a much healthier version of a cheese sauce and it literally takes a mere 5 minutes to make. If I sold my, “The BEST Vegan Nacho Cheese Sauce Ever!” I would promise you a money back guarantee if you were not 100% satisfied. Get down with some corn tortillas chips, sweet peppers, and margaritas on your next beautiful weekend!
- 1 C raw cashews
- 1/4 C nutritional yeast
- 1 1/4 tsp Braggs Liquid Aminos OR soy sauce
- 1 Tbl vegan cream cheese
- 1 Tbl dijon mustard
- Approximately 10 pickled jalapenos
- 2 Tbl Ortega Taco Sauce (or another thick taco sauce)
- 2 small cloves of garlic
- 1/4 tsp onion powder
- 1/4 tsp cumin
- 1/4 tsp coriander
- Place all of the ingredients in a mini food processor or anything that will chop/grind well and puree until completely smooth and creamy
- Serve with your choice of chips or veggies
- I served this at room temperature. If you refrigerate and serve again you can quickly heat it up.
- Feel free to add: vegan chorizo, more jalapenos, cilantro, and/or taco seasoning
- Negra Modelo or another light and crisp beer
- OR
- A margarita of your choice
Xanax & Xylophones/Husbands & Headaches
Xanax & Xylophones/Husbands & Headaches is a post from my up and coming book, “One More Sip of Whine.” It is a humorous tale of my experience in motherhood thus far. Crude, raw, honest, crass, foul mouthed in nature sums up this book. It will be released this summer on Amazon Kindle. Enjoy the chapter and keep a look out for the release! I will post on my blog when that date has arrived. Let me know your thoughts in the comments. Thanks!
Xanax & Xylophones/Husbands & Headaches
NOISE. HEADACHE. CHILD. HUSBAND. Noise. Headache. Child. Husband… and the cycle continues. It’s Groundhog’s day here at the Rugile/Burns household but I’m not getting paid Murray style moola for this gig. Through my long and winding road that I’ve travelled, where did I fail to turn towards the path of enlightenment? Maybe I should consider embracing Buddhism. I do love those bald and fat bellied statues, especially in my garden. Also, I think I could really get down with meditation, or at least the music, especially when coupled with a sweet massage. Lastly, I freakin’ love Thailand and any excuse to go back there is a good one.
I am sure I’ll mention this many times; I am a music teacher. Colleagues come into my classroom regularly and ask me how I cope with all of the incredible noise. To which I retort, “what noise? Oh, that? I’ve stopped hearing those sounds years ago.” I say this coupled with a ‘pish-posh-like’ flick of the hair and slight ‘tude. I don’t hear the children, their instruments, their exuberant yelps, dog like whines, cat clawing arguments etc. It’s not that I don’t give a crap, I have simply learned to block them out. I could never do this job if I heard every last itty bitty freakin’ bang, crash, or curse. I’d go “bleepin’” mental. However, when I am home, I hear everything. I hear lil’ G’s adorable laughter and Thomas’ (my husband) silly toddler voices and then… screech! The sound of a record going tits up and my ears and brain begin to bleed. Once the bleeding starts, it’s almost impossible to stop. In fact, I sometimes begin hemorrhaging. And then, once again, all of the mother shamers swim up, thirsty, ready to chew me to shreds. They can smell me from a million miles away. “There she goes again, ruining her child… again…” However, I should really say, “There she goes again, ruining her children… again…” Remember, I, too, am a wife, which means, I have a ‘huschild’. It goes a lil’ somethin’ like this: The banging of the metal xylophone (the loudest instrument on earth- thanks Gymboree), throw in the tambourine (Thomas’ go-to and most favorite musical toy- ‘bleep’ me), screaming, add some ‘singing’; “Danny Boy,” with some interesting lyrics and about 5 different key changes in one phrase, kill my musical ears now, Sky news (Thomas is Scottish) blaring from the television in the background, the sound of my somewhat broken drier banging harder than a whore and her pimp on a headboard, and then, right when my brain is about to spontaneously combust, someone decides now is a really great time to throw in the lovely timbre of the recorder, but not before shot-putting a couple of drum sticks in my general direction. I love my life, I love my life, I love my life, I think I can, I think I can, I think I can… Mommy needs a Xanax, ‘children’.
Now, every time, okay, almost every time I see/hear my munchkin doing/saying something that is fairly questionable I ask myself this, “What would Xanax Heather do?” and, voila! I have my answer!
Heather: “Sh**, should he be standing on the countertop that close to the edge?”
Xanax Heather: “‘Bleep’ it! He’s allllll gooood.!”
So, I go with the latter.
Heather: “Two pancakes. Greyson, mommy said only two pancakes!”
Xanax Heather: “‘Bleep’ it! Have three. No, ‘bleep’ that, have ten!” … “Let them eat cake! Let them alllll eat cake! Mwahahahahahahahaaaaaa!”
So, again, I go with the latter. Once adopting this new and glorious frame of mind, this adorable and insane new philosophy, I find myself breathing easier and needing “one less sip of whine.” Catch my drift? Good.
*A cleaned up version of a chapter in my upcoming book, “One More Sip of Whine,” which will be published on Amazon Kindle this summer. Tales of motherhood told through a raw, crude, foul mouthed, and humorous lens.
*Image from Dreamstime
https://www.dreamstime.com/stock-illustration-overwhelmed-mother-woman-messy-room-illustration-background-image53592840
-Written by,
Heather Rugile
Best Style Trends of 2017 – Hot Damn!
Best Style Trends of 2017 – Hot Damn! is a compilation of my ultimate favorite summer styles this year. There are a few that I’m just not totally down with (high platform shoes, boho oversized mix and match patterns – which sounds totally “Heather” but wasn’t executed in a “Heather” enough fashion), but these pictures depict what I’ll be going for as soon as the weather gets a bit warmer. Rockin’ some nice abs this summer? Totally go for the bra-let look! Trying to cover up a winter’s worth of carbs in your belly? Rock the Boy Scout sash! There is something for everyone. Now, I, of course, in my infinite wisdom decided to pack on my winter weight over the past two months. So much for becoming svelte and fabulous! I was down to an amazing weight and feeling pretty good about myself. In a mere 2-3 months, I managed to pack on more lbs than I had in 5 years! I blame everything on pregnancy hormones (ummm… my kid is 2 and a 1/2), and the fact that I just purchased a house for the first time and had a major life shift and move. Obviously, I won’t be taking any of the blame myself. 😉 Anyway, I am back on the mend and am shedding those lbs but not in time for the random heat waves we’ve already had. I’ve been rockin’ my baby doll dresses to hide the weight, and because, well, nothing else fits nicely! The moral here is that these amazing styles, especially the bra shirts, have been a huge motivating factor in me getting fit and ready for some seriously badass summer ’17 style trends… and abs! Like it says in the title: Best Style Trends of 2017 – Hot Damn! Go at it, ladies!
http://www.whowhatwear.com/spring-summer-2017-fashion-trends/slide7
http://en.vogue.fr/fashion/fashion-inspiration/diaporama/pe2017-spring-summer-2017-trends/37812#epaules-xxl-tendances-mode-de-la-saison-printemps-ete-2017
http://www.instyle.com/fashion/spring-2017-fashion-trends-runway
http://www.elle.com/fashion/trend-reports/g28728/spring-2017-fashion-trends/?
FLORALS
STRIPES
BRA-LET
BOY SCOUT SASH
ONE SHOULDER – OFF THE SHOULDER
SLOGAN/STATEMENT TEE-SHIRTS
OVER-SIZED EARRINGS
BAGS
Gin Fresh Fruit Fizz Cocktail
Gin Fresh Fruit Fizz Cocktail is the most delicious and refreshing cocktail I’ve made all year… hands down! I had some left over kiwi and strawberry in my fridge, some fresh mint in my garden, and wanted something fruity but light with this heat wave we’re having in Portland. Also, I had purchased these amazing Moscow Mule cups and was dying to make something delicious in them.
Whenever the winter has fully gone and left us, and the sun seems like it just might be here to stay a while, I feel like everyone goes cocktail crazy. Well, at least the people that I know in my life! Which more than works for me. I remember creating amazing cocktails with my friend April when I last lived in OR. Always with fresh ingredients and incredibly refreshing in taste. She’d love this Gin Fresh Fruit Fizz drink for sure! April, I’ll make it for you next time you’re here. We used to use this stick we found in the backyard for a muddling stick… pretty sure she still has it! In my 30’s, I’ve graduated to a real muddler. I purchased a Rabbit cocktail set the other week and I’ll never look back. Muddling has never been so easy! Ahh… adulthood. A pretty sweet hood to live in.
If you love gin, strawberry, kiwi, mint, lime, refreshing and natural cocktails to help beat the summer heat, I implore you, make this cocktail now! Also, what an amazing and delicious drink to serve up on Memorial Day. Gin Fresh Fruit Fizz Cocktail will have all of your friends melting in the palms of your cocktail making hands. Slurp up!
- 3-4 ounces of gin
- 3-4 ounces of lemonade
- 2 kiwis
- 2 limes
- 4 strawberries
- Approximately 10 fresh mint leaves
- Crushed ice
- Seltzer water to fill the rest of the cup
- Squeeze the juice from 1 whole lime per cup
- Fill the bottom of each cup with crushed ice
- Add 1 kiwi, 2 strawberries, and approximately 5 mint leaves per cup- muddle well
- Add I.5-2.0 ounces of gin per cup
- Add 1.5-2.0 ounces of lemonade per cup
- Stir well or shake well
- Fill each cup about 3/4 of the way to the top with crushed ice
- Top with seltzer water - stir again
- Garnish with mint if you'd like!
Sun-dried Tomato and Basil Stuffed Portobello Mushroom
Sun-dried Tomato and Basil Stuffed Portobello Mushroom is the most delicious stuffed mushroom you’ll ever eat! Easy, vegan, and a flavor explosion in your mouth! I saw this beautifully large fungus on the shelf at Trader Joe’s and knew it was mine. I went home and scoured through the fridge to see what I had left over to stuff this baby with. I decided that I did not want to add rice or any grain, as it was a huge mushroom and I didn’t want it to be too heavy. Plus, I always make my stuffed mushrooms that way and was ready for a change.
I remember the first time anyone had ever introduced me to this delicious mushroom. My mom and my neighbor had decided to knock down the fence we shared in the backyard to rebuild a taller one for more privacy. I was extremely disappointed to say the least because my next door neighbor, Erick, was the love of my thirteen year old life and had been since I was eight. We would always chat over the fence and hang out. I was beyond bummed! Didn’t our parents know what they were doing to us?! Literally building a wall in between our hearts. Okay, so we just walked out our front doors instead, but still, this led to a diminished ability to stalk one another and two bleeding teenage hearts. Years later my sister and his sister said they found one of Erick’s old sneakers that he had saved that had penned in it “I ‘heart’ HR.” My older teenage heart melted. Anyway, I’m sure you’re wondering why in the world I’m sharing my first love tales of woe with you. Being that we were rebuilding this fence into a fortress (hey, I’m allowed some dramatic license here) we temporarily had no fence in between the yards. “Ahhh…” and love hearts filled the air and love stalking each other was easier than ever. Erick’s mom came over often and BBQ’d with us. One day, she brought over a marinated portobello mushroom for the grill and couldn’t believe that my vegetarian self had never had the wonder of such a delicatessen. I was hooked! This was the best thing since, well, Erick! From that point forth, stuffed portobellos were in my top 5 grilled foods.
I hooked this baby up with canellini beans, baked tofu, fresh basil, sun-dried tomatoes, kalamata olives, spinach, and brushed the mushroom in balsamic and olive oil. This was the birth of the BEST and most flavorful mushroom I had ever eaten, and voila, we now have Sun-dried Tomato and Basil Stuffed Portobello Mushroom on this earth. Woo-hoo! Enjoy, folks!
- 1 large portobello mushroom
- Olive to brush the mushroom
- Balsamic vinegar to brush the mushroom
- Salt and pepper to taste
- Dried oregano to taste
- 4-5 basil leaves finely diced
- 1/4 cup sun-dried tomatoes in oil - julienned
- 1/2 brick of baked tofu diced in small cubes
- 3 Tbl kalamata olives diced finely
- 2 C fresh spinach
- Approximately 1/4 C of cooked white beans
- Preheat oven to 350
- Brush the mushroom with olive oil and balsamic vinegar. Add the salt and pepper and brush over the mushroom again
- Wilt the spinach (pan or microwave) and place on the mushroom
- Add white beans and kalamata olives then top with dried oregano
- Add the baked tofu and basil
- Top with the sun-dried tomatoes
- Wrap the portobello (completely covered) in tinfoil and place in oven for approximately 20 minutes
- This would be delicious with feta cheese or parmesan cheese as well
- Red Zinfandel, Shiraz, or Syrah
Fried Spiraled Zoodles – Oh, My!
Fried Spiraled Zoodles are the next ‘it’ french fries. Why? For starters, using a spiralizer is ridiculously fun and entertaining on so many levels. Secondly, they’re healthier, and we all know we wanna stay svelte yet eat like a ‘fast foodie’. Thirdly, and most importantly, they’re just damn delicious! Dip those babies in a chipotle mayo and MWAH! There aren’t enough napkins to wipe away your drool. Promise.
I had a twinge of anxiety before making the Fried Spiraled Zoodles because I knew I had to, gulp, fry them! I’m not opposed to frying, though I virtually never do it, it’s the result of a childhood memory. One fine morning my mother was frying away… what? I don’t remember. However, I do most definitely remember her picking up a tupperware cup that was filled with hot grease as it melted onto her lovely white hands, and a scream that pierced through my heart of complete fear. I have no idea how she stayed so calm and collected as she ran to the neighbors to have them watch me as she carted herself to the ER. Hence my frying fright. Needless to say, I was relieved when that portion of this recipe was completed. Also, that brought me closer to the eating portion, and I slobbered it down with a chilled IPA. Not a day goes by that I regret moving back to Portland, OR. Especially when I’m slurping up an IPA. Though I do in fact drink IPA’s from anywhere, I will say with certainty that OR makes the finest of them all, as do they, pinot noirs… in my humble opinion.
Use any dipping sauce from ketchup to mayo of any kind, ranch, blue cheese dressing, Sriracha, hot sauce etc. They will not disappoint! Enjoy!
- 4 zucchinis (spiralized)
- 4 eggs
- Flour - about 2 cups or enough to cover all the zucchini
- Oil for frying
- Salt & pepper to taste for egg
- Dip the spiralized zucchini into the egg with salt & pepper, and then into the flour. Place into and additional bowl as you continue the process.
- Heat a large pan with enough oil to cover the zucchini. When it is fully hot (I used a high heat), add the zucchini.
- Cook until golden or desired crispiness.
- Serve with a chipotle mayo or any sauce you desire.
- You can add any seasoning to the egg mix and/or sprinkle it over the cooked zucchini. Make it cajun, Italian, Greek etc
- A cold beer
Easter Bunny Cake
This Easter Bunny Cake is a long standing tradition in my mother’s household. We had this cake every single year throughout my entire childhood, and now it’s time for a resurrection! Perfect word of course for such a holiday if you get down with that. Either way, this Easter Bunny Cake is uber adorable, edible, and fantastic, especially when you consider serving it after arranging the cake in the midst of the absolute cutest of Easter decorations (see pics below). Your guests will be more than impressed and may follow up with a few of these: “Awe!!” “Adorable, absolutely brilliant!” “How cute!” “Can your wife make a cake like this?” I kid, I kid, but one can only hope. 😉
I specifically remember my mother making, yes making me wear an Easter bunny costume on several Easters. That’s not the embarrassing part. I had to stand on the front lawn with an Easter basket and greet my neighbors, after getting my face painted and losing all sense of self dignity. I was fifteen years old. Amen. This happened.
My family killed it in the holiday department… every year, every holiday. We went holiday decor bananas and ate like professional food champs. If you didn’t feel like your clothing was about to hurt your soul because you were so full, you’d not eaten enough. It only got better as we neared adulthood because we could at least sneak in some spiked libations when the real adults weren’t looking. On that note, as I made this Easter Bunny Cake I sipped on a sparkling rose, okay, I totally drank half the bottle. I suppose I should’ve included a picture of that as well.
I wish you all an absolutely fabulous Easter Sunday and only hope you can recreate the love that came along with this Easter Bunny Cake, and for that matter, every fabulous holiday this year. Cheers to Springtime and Summer en route! Sip with champagne, sparkling wine, or any delightful drink for that matter. Happy Easter!!!
- 1 box of cake mix (I used carrot cake but you could easily use vanilla)
- Jelly beans
- Licorice strands
- Shredded coconut
- Vanilla frosting
- Chocolate chips
- Food coloring
- Two 8-inch pans
- Mix the cake ingredients and put the 8 inch pans in the oven
- While the cake is cooking, dye some of your coconut green and pink
- When the cake is done cooking, let it cool completely
- Once the cake has completely cooled, cut one of the cakes into the two ears and bowtie as shown in the picture
- Arrange your bunny on a tray and frost it, cover it with coconut, add the colored coconut to the ears and bowtie as shown in the pictures
- Add the chocolate chips, jelly beans, and licorice strands as shown in pictures
Artichoke Balsamic & Basil Hummus
Artichoke Balsamic & Basil Hummus is my most favorite hummus of the year! I have a true love affair with this hummus. I’m cheating on my old love, sun-dried tomato and basil hummus (recipe coming soon), with my new love. Believe me, she’s worth it. My husband doesn’t even like artichokes but loves the crap outta this recipe. I am a big fan of serving this with crackers and little brushetta-esk toasts. However, veggies, pretzels, pita bread, and other dipping vessels will more than suffice as well. So chomp down and do you! Just do it with this damn fine Artichoke Balsamic & Basil Hummus. Guilt free, regret free, recipe of the year.
To jazz it up, I often throw in some parmesan cheese and garnish with that as well. In the recipe you see today, I used marinated artichoke hearts, however, if I had a can of artichoke hearts, I would’ve marinated them myself for a few hours or overnight in this: Olive oil, balsamic, salt, pepper, oregano, and fresh basil. Then I would’ve ignored the balsamic in the recipe card. If you’re lookin’ for quick, easy, delicious, impressive, and sexy apps for a soiree, you simply must add this to your repertoire. Cheating has never tasted soooo good. 😉
Disclaimer: I am not promoting cheating. Just having a true love affair with food.
PS- My favorite vegan parmesans right now are Violife & Follow Your Heart. 365 also came out with a great shredded parm!
- 1 can garbanzo beans (save the liquid from the can)
- 4 oz marinated artichoke hearts
- 1-2 cloves garlic
- 2-3 tsp lemon juice
- 2 Tbl tahini
- 4 Tbl garbanzo bean liquid (or as much or little as you'd like for texture)
- Salt to taste
- 5 leaves fresh basil
- 1-2 tsp balsamic vinegar
- Parmesan cheese to taste
- Dried or fresh oregano to taste
- Place the tahini, basil, salt, bean liquid, garlic, and artichoke hearts in your mini food processor and puree
- Add the garbanzo beans, lemon juice, balsamic, and any more bean liquid you would like and puree
- If using parmesan cheese and/or oregano, add now and puree again
- Serve and garnish with basil and if you'd like, fresh ground pepper & parmesan cheese
- For a creamier consistency substitute half the can of garbanzo beans for cannellini beans.
- For an even more delicious flavor marinate your own artichokes using: olive oil, balsamic, fresh basil (chopped), dried or fresh oregano, salt, pepper. Marinate for at least a few hours or over night. Do not add the balsamic from the recipe card into the food processor if you've done this.
- Dry Sauvignon Blanc
Crazy Creamy Mexican Pasta
Crazy Creamy Mexican Pasta was created on a complete whim whilst looking for left over items in my refrigerator. I had NO idea it was going to be as incredibly delicious as it turned out to be. This may be my best invention yet. So good in fact, that it may solve all of the world’s problems in just one measly bite. I’m talkin’ world hunger, war, elephant poaching, your boyfriend/girlfriend’s nagging ways, crappy drivers, and yes, even mother-in-law madness. Don’t believe me? Well, you’ll certainly have to chow down on this Crazy Creamy Mexican Pasta for proof.
I am currently on my Spring break this week. Amen, because my students were beginning to drive me crazy, and I was itchin’ for some fun playtime with my favorite wee one, G-man. I wanted to use the left overs in my fridge (waste not, people!) but wasn’t really sure what to create. I noticed I had some left over mole sauce and POW! It hit me. Thus the birth of Crazy Creamy Mexican Pasta. So go get cookin’ and get down with this dope chow! You’ll be drooling cheese for a week.
- 1 lb rotini pasta
- 2 C shredded cheddar
- 1 Trader Joe's Quinoa Cowboy Veggie Burger (or any veggie burger) - diced
- 1/2 C corn
- 1/4 of a soyrizo tube
- 4 oz Mexican sauce of any kind (I used a mole sauce)
- 1 C cooked lentils
- 1 avocado - smashed (I squeezed a bit of lime on this)
- 2 Tbl chipotle mayo
- 2-3 Tbl taco seasoning
- 1/4-1/2 C grapeseed oil
- Cook the pasta and strain. Return to pot and add oil and cheese with stove on low. Stir continuously until cheese is almost melted
- Add the chipotle mayo and taco seasoning. Stir
- Add the avocado & sauce. Stir
- Add the soyrizo. Stir
- Add the lentils & corn. Stir
- Add the quinoa burger and stir.
- Remove from heat and serve
- If I had cilantro in my fridge I would've added that as well.
- Corona and lime or a light beer, as this is a heavy dish.
Irish Soda Bread (Dairy Free)
St. Pat’s favorite food, Irish Soda Bread, is here for that time of year yet again! I remember my mom having to make 2 loaves when I was a kiddo because I couldn’t cope with the thought of raisins invading my precious holiday treat. If you are a lover of the withered grape, please feel free to add them to this recipe. In this St. Patrick’s Day Irish Soda Bread post, I’ve definitely went a tad overboard in the photo department. As you can see below, this is clearly because I used my most delicious ingredient… my wee man, lil’ G. He is Mr. Independent at his new ‘ripe’ age of 28 months. Greyson loves helping me around the house and in the kitchen. It’s pretty amazing because I’m fairly sure that this phase will be quite fleeting and he’ll spend a majority of the first 18 years of his life trying to evade being ‘house helpful.’ Well, so the wise old mother owls I know tell me. I shall heed their wisdom and advice and trust that they know the road well travelled. Summation? I’ll take all the stinkin’ help I can get whilst my little man is willing to give it… voluntarily. 😉
I’ve replaced the butter and milk with Earth Balance & almond milk. I do use an egg, however, you can replace that with some apple sauce if you’re wanting to go vegan with this recipe. I just decorated my place yesterday and made the soda bread today. I’m sure Greyson ended up wearing half of it and by default, so did I! We had a great time and again, I’m so excited to be back stateside and give Grey all of these amazing holiday memories. It melts my mommy heart, as I hope this soda bread recipe melts in your Irish mouth. Crack open a creamy Irish stout to wash down this delicious soda bread. Sláinte chugat!
INGREDIENTS
READY TO GO!
A COOK’S BEST HELPING HAND
WE TAKE IRISH SODA BREAD MAKING SERIOUSLY IN THESE PARTS!
UMM… THIS IS NOT RECOMMENDED
- 4 C flour (I used whole wheat but white is just fine)
- 1 tsp salt
- 1 1/4 Tbsp sugar
- 1 tsp baking soda
- 5 Tbsp Earth Balance or any vegan margarine/butter
- 1 3/4 C unsweetened almond milk
- 1 egg
- Preheat the oven to 425
- Whisk together the flour salt, baking soda and sugar in mixing bowl
- Using your hands, mix the butter into the flour
- Add the almond milk and egg. Mix with spoon
- Knead with your hands into a dough
- Make into a ball and put in a round pan
- Score it with a knife lengthwise in both directions through the middle
- Bake for 35 minutes
- Add raisins or caraway seeds if you so desire!
- Creamy Irish Stout
Super Bowl 51 – Food for the football Gods and you!
Welcome back to another annual American tradition! Super Bowl 51 has arrived. Personally, I’ve always been in it for the food, commercials, and the half time show. Every year, someone explains to me the ins and outs of football… and every year I forget the information as quickly as I had received it. To be fair, typically there are some adult libations involved so I share half of the blame with that little detail.
Since I’ve not had much time, and last year I posted a tad too late, I am reposting last year’s amazing spread that I had concocted along with a fabulous dish from my fabulous friend, Alana. Alas, Alana has remained in Beijing and I am now in Portland, Oregon but I miss her daily, as I miss throwing and hosting parties with her, our tipsy IKEA adventures (click on it for that incredible story), and our weekly “The Goodwife” dates. This one’s for you, girl!
“Super Bowl 51 – Food for the football Gods and you!” 9 amazing appetizers for the big day that are more than guaranteed to satisfy your crazy crowd. Have you been wondering what to serve other than plain chips and plain sliders? Well, here is your answer and some! There is no way, and I mean no way, that these 9 appetizers will not only be crowd pleasers but have people, dare I say it, at times almost forget about the game. Ahh! Crazy! Sacrilege! Don’t hate me. Promise, you will thank me later when you are rolling your guests out the door with their ever-so-content bulging bellies. And yes, those bellies will be food & beer bellies, no doubt. So, start makin’ your list and sortin’ out next Sunday. Go ______! Insert team of your choice. 😉
The list: (Click on the colored link to bring you to the recipe’s page)
Holy Sh#& Nachos! This is maybe the best thing in the entire world. Featured on Food Gawker!
Classic Guacamole. Great to top the nachos with AND for an awesome dip!
Lentil Sloppy Joes To Die For! Make these into sliders for game day.
Cheesy Mushroom & Onion Pizza. Serve as slices or small square bites.
Classic Creamy Mac n’ Cheese. Serve in large slices or as small bites in cups.
Easy Spinach & Mushroom Quesadillas. Serve in small triangles.
Classic Hummus. Honestly, when and how could this ever not be a perfect app? Serve with pita chips, pretzels, veggies, whatever! Make in 5 minutes!
Parmesan & Artichoke Dip. A super creamy and 5 minute dip that can be served with the same options as the hummus!
Mediterranean Pita Platter. Throw some of the already made hummus on here, plus some other easy & quick do-dads, and done!
Tofu Scramble Italian Style
Tofu Scramble Italian Style is a scramble that I make quite often. Tofu scrambles for breakfast are one of my ultimate favorite meals. This particular morning, I had yet another snow day. Mind you, I now live in Portland, OR so it baffles me that as of today, we are on our 5th snow day! I’m convinced that when I moved back from Beijing the weather system got confused upon my arrival, and with me landed New York’s classic winter weather (I am from Long Island, NY so I am quite accustomed to the beauty of snow days). This being said, I finally had some time to spend in the kitchen again. It was about 6:00 in the morning on this fine Tofu Scramble Italian Style day that I decided to break out the camera and for the first time ever, actually write down my recipe. Fast forward a few hours and I was drinking sparkling wine with Pom juice in front of the fire with my pjs on. Not too shabby! I fully intended on making the most of this day.
Tofu Scramble Italian Style is loaded with flavor and delicious ingredients. However, like I always say, use what you’ve got in the fridge first! If it is not exactly what I have on my recipe card, don’t fret. Get creative and throw in ingredients that you already have opened and get crackin’! Waste not! In my particular scramble on this fine and snowy day I used artichokes, capers, sun-dried tomatoes, veggie sausage, arugula, small white beans, garbanzo beans, onion, garlic, and herbs. These are the ingredients I had floating around my refrigerator. I put my usual toast on the side: vegan cream cheese, avocado smash, and veggie bacon crumbled on top. A coffee and some water and that was me… done! Needless to say, I was both stuffed and super satisfied for hours! As soon as I could get off of the couch that I had become one with, that is the time I decided to crack the bubbly. It was an amazing day and I loved having extra time to play with my wee man, Greyson. If you have a snow day or any morning with a bit of time, give the Tofu Scramble Italian Style recipe a whirl. It will not disappoint! Mangia!
- 1 brick firm tofu-drained and squeezed dry
- 1 small yellow onion- diced
- 2-3 cloves garlic- diced
- 1 large veggie sausage link-diced. I use Tofurkey's Italian Sausage. Beyond amazing!
- 1 Tbl capers
- 4-5 marinated artichoke hearts
- 3 Tbl diced marinated sun-dried tomatoes- diced
- 1/2 a can of small white beans (not to be confused with cannellini beans-though you could substitute with these) and garbanzo beans combined
- 1-2 handfuls of arugula
- oregano to taste
- basil to taste
- salt and pepper to taste
- olive oil for pan
- Heat the olive oil in the pan and then add onions. Sprinkle with salt. Cook for about 3 minutes
- Add the garlic, stir, and cook for about a minute more
- Take the brick of tofu and squeeze it through your hands so it crumbles into the pan. Add herbs and a pinch of salt and pepper. Cook and occasionally stir for about 3-5 minutes
- Add the sun-dried tomatoes and veggie sausage and stir for a minute
- Add the capers and artichokes and stir for a minute
- Add the beans and any additional herbs, salt and pepper. Stir for a minute
- Add the arugula and stir in. Let scramble cook, occasionally stirring for 2-3 minutes.
- Done!
- If I happened to have had olives, I would've used them as well.
- Feel free to top with vegan or regular Parmesan cheese for serving.
- Serve with bubbles and Pom juice
