The BEST Super Bowl LV Vegan Party Appetizers!
It is vegan super bowl party time again! The BEST Super Bowl LV Vegan Party Appetizers! Are easy, delicious, and will please both vegans and non-vegans alike. Good food is good food, friends. Go _________(insert your team here)_________!
Below is a list of my favorite vegan Super Bowl recipes. Just click on the name of the recipe to bring you directly to its link.
The BEST Super Bowl LV Vegan Party Appetizers!
Southwestern style appetizers –
Cheesy Vegan Sweet Potato Fries Nacho Style!
Vegan Buffalo Chickpea Collard Green Wraps
Mediterranean & Mexican Inspired Vegan Hot Dogs!
Asian-inspired appetizers –
Vegetable Gyoza Recipe – Vegan
Tadka Dal & Curried Yellow Lentils & Potatoes (Vegan)
Random classic appetizers –
Tofu Tuna (As a dip-replace greek
yogurt with vegan yogurt or mayo)!
Spicy Roasted Red Pepper Hummus
Fried Green Tomatoes with Special Sauce (vegan)!
Italian-inspired appetizers –
Bruschetta (Use a vegan parm or nooch)!
Creamy Vegan Macaroni and Cheese!
Homemade Vegan Pepperoni Pizza
*Click HERE to bring you to my first Super Bowl recipe post ever!
For your Super Bowl vegan food prep. Enjoy! (The most American piece of classical pieces of music out there) …
Black Bean Mango Salsa
Black Bean Mango Salsa is my ultimate favorite healthy and refreshing appetizer. Easy, delicious, and done in 5 minutes! I make this for almost every party I host, and I host A LOT of parties. It is always a favorite, which pleases me because I am so tired of party appetizers being both fattening and unhealthy – not necessary! Click HERE for a link to vegan party platter recipes and ideas from my Alice in Wonderland themed birthday party a few years back!
Darkness Disclaimer!: On a personal note. What a crazy week. Trying to let anxieties go is incredibly hard, especially when people ignore things like “no-contact” orders. After a year of hell, I want to move on. I am SOOO ready to get to Shenzhen and start my new life with my little man. When the virus first hit I thought, yeah, it’ll be fine. No idea that it was going to be anything but fine, and that my July move date would be moved indefinitely. If everything goes well from this point forth, I’m hoping to be outta here in the next 4-8 weeks tops. I am hoping that China doesn’t close its borders because the US is gonna keep fucking up and our cases will soar. So frightening! Therefore, even if all of the past year (and some) of absolute horrendous hell is possibly dwindling, nothing will feel fully relaxed until I am in quarantine in my hotel in China! Send positive vibes, please!
I’ve been thinking that if what happened to me over the past 17 months had happened to me when I was younger, it would’ve motivated me to change careers to help advocate for people who were in a similar situation. The law has such fucked up loopholes and everyone with any authority is aware and sympathetic, but there is little help and no plans in motion for well-needed, must-have changes in our legal system. Currently, I’m on a path that makes me unwilling to shift gears; however, had I been in my twenties, this experience would’ve shaped what I did with my life in a professional sense and I would’ve said “goodbye” to teaching. To all of you amazing people out there who advocate for change and help women like me, THANK YOU! There are no words.
Okay, out of the darkness. Remember, this blog is called food-galley-GAB, and if you know me, “gab” is something that I excel at. LOL. I almost always have life stories, usually humorous, that I share. Anyway, this Black Bean Mango Salsa is the fucking bomb! It will not disappoint – promise. If you like the ingredients, you will like this salsa. Cheers to your next soirée! Margarita recipes coming soon. Perfect pairing. And yes, I am aware it is Autumn! However, I firmly believe margaritas have a place any time of year. 😉
This song reminds me of this appetizer, plus it is a longtime fave! For your cooking delight… “Put the lime in the coconut…”
Black Bean Mango Salsa
Servings: Party sized (Double for large party)
Ingredients –
1 can black beans – drained
2 fresh & ripe mangoes – diced
1 red pepper – diced
1/3 C red onion – diced
2 -3 cloves garlic – minced
1/4 C fresh lime juice (can save some slices of lime for garnish)
1/4 C fresh mint – chopped well (can save a couple of leaves for garnish)
1/4 C fresh cilantro – loosely chopped
1/4 tsp cumin
Salt to taste
*Optional – 1 ripe avocado – diced
*Optional – 1 small jalapeno – de-seeded and minced
*Optional – 2 green onions – diced
Directions –
Place all ingredients in a large bowl and mix well (mixing well is important for the flavor)!
Garnish if you’d like and serve with tortilla chips
Done!
Pair with –
Fresh margaritas
Black Bean Mango “Salsa” Dip
Black Bean Mango “Salsa” Dip is a dip that my friend April taught me how to make many moons ago. Usually, we were making it together, getting drunk on mojitos, and at some point graduating to sangria, ready to entertain a slew of peeps. Ahhh… the good old days. When we were all single (well, not married), childless, responsibility-free, and career-less. Drink, eat, play, drink, eat, play… all whilst lookin’ & feelin’ dope, and livin’ it up carefree. My liver (and probably my mind) is still in recovery. 😉 Over those 4 years in Oregon, I could write a trilogy – filled with stories that were scandalous, adventurous, dangerous, disastrous, fabulous, and utterly ridiculous. I’d wager that in my 37 years on this planet, I’ve done far more insane things than 90% of the population. Youth. I made it out alive. Sometimes, I’m amazed by that fact. 😉
Anyway, back to the Black Bean Mango “Salsa” Dip. So healthy, delicious, and it’s done in 5 minutes. I usually serve it during the summer when it’s warm, however, I also bust it out for soirees throughout the year to change it up from the “classic” appetizers. I had made this for a party at my madre’s house last summer and that is where the pic is from. I’ve been crazy busy this past week now that I’m back at work, so I was digging around in the archives for a food post. Voila! Enjoy!
This song always sounds like a scandal to me… and, I fucking love it. Lastly, I kinda fucking love her, too. 😉
Black Bean Mango “Salsa” Dip
Ingredients:
2 cans black beans – drained
2 cloves garlic – minced
2-3 green onions – diced
1/2 red bell pepper – diced
1/2 orange bell pepper – diced
1 C cilantro – loosely chopped
1 medium-large ripe mango – diced
1/4 C lime juice
Salt to taste (be sure to use enough to bring out the flavors)
Directions:
In a large bowl, mix the black beans, garlic, salt, and lime juice together
Add the rest of the ingredients and mix well
Done!
Pair with:
Frozen mango margarita, margarita on the rocks, corona & lime
Notes:
I serve this with tortilla chips. You can sub the mango for pineapple. I love that as well, just not quite as much as I love it with mango.
https://foodgalleygab.com/wp-content/uploads/2019/01/IMG_2606.m4v
LINK ABOVE: A VIDEO OF THE JOHN DEERE TRACTOR (KIDS VERSION, WE’RE NOT THAT CRAZY!) THAT THEY ALL RODE ALLLLLL THE TIME…
10 Delicious Vegan Holiday Appetizers
10 Delicious Vegan Holiday Appetizers is here for your tasting pleasure because: ’tis the season! I’m obsessed with everything holiday. If you follow me regularly, you’ll know that I’m a total decorating whore (Halloween looked like it exploded over every wall and space both inside and outside my house). I. Love. It. Now that I have a kiddo, people assume I do it for him. I, of course, do it for the wee man. However, with or without child, holidays are huge and celebrated in style… decor and all! That being said, I like to go all out with my food, too. How many Christmas’, Hanukkahs’ etc have you spent at your house, a relatives’ or friends’ house, and you eat THE SAME appetizers, drink THE SAME drinks, et cetera, et cetera? I compiled 10 of my favorite entertaining eats for you that will switch it up and impress your guests, vegan, or not.
When I was little, we spent every Christmas eve at my grandma Rugile’s house. There were always bowls of nuts (shelled), and every kind of nut you can imagine. That’s one tradition I keep. Weird that I keep it though, as one year, I cracked a walnut and the shell flew into my eye and scratched my cornea. I spent a large part of xmas eve in the ER. There was a silver lining, my mom let me stop by my friend and neighbor’s house on the way home, and then allowed me to stay up late, pirate patch and all (old school days), to watch the claymation version of “Rudolph the Red Nosed Reindeer” (still the only version me and the little dude watch). Imagine having that kind of resilience as an adult?! Fuck that! I’m a total whining a-hole when I’m sick or injured now! No “Rudolph,” visit to a friend’s house, or late night TV would have me not giving a shit. I’d be whining on the couch with a bottle of wine. New adult formula: whine & wine, a necessary combo for adult ailments. Oh how things change. I also can’t run a 6 minute mile anymore, do a pull-up, or come even remotely close to being that individual I was as a kid… like most of us. Though, I’m feeling incredibly inspired as of late to be in the best shape of my life by 40. Dangling carrot and all that jazz. 😉 I digress, as always. If you try any of these appetizers, please leave a pic and a comment! I want to see what you did with yours! Happy holidays, everyone! -FGG
PS- This post is a day late, like Sunday’s post! It’s been a cah-raaaazzzyy week! We’ll be back on track next week for sure. 🙂 Look for our ‘gab’ post tomorrow!
PPS- If ever there was an epic party song, the tune below, La Fiesta (dual piano Chick Corea & Herbie Hancock – saw him perform last year!), is most definitely it! This video is part 1, and then part 2 will play immediately after for the full tune. My favorite version!
PPPS- CLICK ON THE RECIPE BELOW TO BRING YOU DIRECTLY TO THE LINK
Fried Green Tomatoes with Special Sauce (vegan)!
Spicy Roasted Red Pepper Hummus
Premier Tomato Bruschetta with Olives & Capers
-use vegan parm instead – I LOVE “Go Veggie!” Their vegan parm is the best!
Tofu Tuna
-use vegan mayo (I HIGHLY recommend Vegenaise) instead of greek yogurt
Eggplant Meatballs (Vegan)
Easy Cheesy Vegan Tofu Quesadillas
Tahini Mushroom Dumplings
Vegetable Gyoza Recipe – Vegan
Lentil Sloppy Joes To Die For!
-MAKE THESE AS SLIDERS!!! Take the cheese out entirely – no need! If you’d like, you can use shredded vegan cheese. I would use Field Roast’s Chao pepperjack slices – SO good! – if I opted to use ‘cheese.’
Vegan Thanksgiving Recipes & Menu
Vegan Thanksgiving Recipes & Menu is your go-to guide for faux T-day this November. All things delicious, all things festive, and all things healthy. Say whaaa?! I was encouraged to serve vegetarian and meat last year for T-day. I said, “fuck that!” That is demeaning to both myself and my kitchen. Why would my vegan grub taste any different than my vegetarian grub? So, naturally, being who I am, I did what I wanted. After all, it was me, and only me, who was cooking for 8 people. I’m not complaining, I love doing it solo, just don’t tell me what to do in my kitchen. Now, hope you’re not thinking I’m a cruel, control-freak kinda asshole, I assure you, I’m not. I am speaking in defense of food. If you make it well, it tastes good. Simple as that. A lesson to be taught to many who think that no food can be a meal without meat or cheese. That’s nuts-o. It’s 2018. I think by now, we should all be aware that plant-based food is DOPE! Just like any food! If you cook chicken or pasta without flavoring, it sucks. It’s alllll about flavor. I had 2 meat eaters, a gluten free-er, 5 vegetarians and moi last Thanksgiving. The result? Everyone loved the food! And I mean alllll of the food. I made everything GF as well. For me, this holiday is about eating amazing food, drinking copious amounts of delicious wine, shoveling some pie in your overflowing and about-to-burst belly, unbuttoning your pants, or losing the tights, and then enjoying good company with some good games. Last year, we somehow made it to the dart board. I have NO idea how anyone was standing long enough to make that happen. It was awesome.
Below are recipes for: soups, salad, appetizers, entrees, and an amazing cocktail. Enjoy the grub and please leave a comment if you make these, or even one of these recipes, and let us know what your thoughts are! -FGG
Click on recipe to bring you directly to the link!
PS- Sorry for the day-late post! It was my kiddo’s bday party (HUGE) on Saturday, and his actual bday on Sunday. He got all of me. No time for anything or anyone else. My heart, G-man. 😉
PPS- The featured image is by: RUNNING ON REAL FOOD
PPPS- I remember seeing this when it aired. I LOVED Adam Sandler. Cheers to the past! 😉
Creamy Vegan Carrot Sweet Potato & Mushroom Soup
Pumpkin Coconut Curry Soup
Sauteed Veggie & Farro Spiralized Zucchini Salad
Artichoke Balsamic & Basil Hummus (If you use the parm, my favorite vegan parm is “Go Veggie Vegan Parmesan)
The BEST Pumpkin Seeds Ever!
The BEST Pumpkin Seeds Ever! Are Italian Style and crazy delish. As with all pumpkin seeds, the recipe couldn’t be any easier. I wanted to post this yesterday, as per my Sunday & Wednesday food posts, however, my little man with his Halloween fun came first – hands down. We were by our lonesome yesterday, his baba was away for business, so I made it extra special. We started our day with pumpkin pancakes in shapes of all things Halloween, first costume of the day & trick-or-treating and face painting at his school, out to dinner at his favorite restaurant, costume change #2 and out in the ‘hood, then finished it up by completing our Halloween movie from the night before. I was fucking SPENT this morning! It was all worth it. 😉 Below, I’ve added pics of our day because shit, G is just too damn cute. Especially in costume!
I am not including an exact recipe here. Honestly, it’s just too easy. Combine the ingredients below to your liking and voila – done! Enjoy the Italian style pumpkin seeds that will no doubt become an annual Halloween event. -FGG
 
 
The BEST Pumpkin Seeds Ever!
Ingredients:
Olive oil
Dried oregano,
Salt (I prefer Himalayan)
Vegan Parmesan or regular for you non-vegans! (I use Follow Your Heart’s Vegan Parm – I think it’s by far the best out there that I’ve tried thus far)
Directions:
Be sure you seeds are rinsed and dried, toss your desired amount of all ingredients together in a bowl with pumpkin seeds, bake at 300f for approximately 30-40 minutes (pending upon how well done you’d like them)
Done!
Fried Green Tomatoes with Special Sauce (vegan)!
Fried Green Tomatoes with Special Sauce (vegan)! Are SOOO freakin’ good that I almost ate the entire plate myself. I then remembered how desperately I love my clothes in my closet, how much they missed seeing the sun, and promptly stopped myself. 😉 A lesson in self-control! I often lose battles involving such a crazy concept as ‘control.’ I suppose that’s why I have 37 years of batshit crazy stories that sound as if they belonged to one who has at least 50 years behind them. Hang with me and I’ll keep things interesting! 😉 Hopefully, you’ll join me on my journey into podcasting (airing next month) for some real, low-down, Heather shit.
Anyway, I love fried green tomatoes. I go to my friend Heather’s house on Wednesdays after work for a glass of wine (and sanity) before I go home. Perfect break in the middle of the week. She gave me these gorgeous green tomatoes and I have been itchin’ to cook them up. I only grew sun cherry and marzano tomatoes this year. I wanted to make a sauce that would be the perfect dipping sauce for these bad boys. And, shit! It was soooo good! You could use this special sauce as a dip for an incredible amount of appetizers. These would be a crowd pleaser at a party for sure. It’ll be making an appearance in many more of my posts – no doubt.
For those of you who get this, you rock!: “TOWANDA!” On that note, ladies, have a badass kinda day. 😉 -FGG
Fried Green Tomatoes with Special Sauce (vegan)!
Ingredients for tomatoes:
3 medium-large sized green tomatoes – sliced into 1/3 inch circles
1/2 C non-dairy & unsweetened milk (I used soy)
1/2 C flour (I used whole wheat)
1/2 C vegan panko (or other vegan breadcrumbs)
1 Tbl tapioca flour (starch)
1 tsp salt
1/2 tsp pepper
Vegetable oil for frying
Ingredients for special sauce:
3 Tbl vegan mayo (personally, I think Vegenaise is far superior to any other I’ve tried)
1 medium avocado
1 Tbl buffalo sauce
1/4 tsp garlic powder
1 tsp nutritional yeast (optional)
Salt to taste
Cooking tomatoes:
Put non-dairy milk in a small bowl (see pic) & put all dry ingredients in another small bowl and mix
Dip tomato in milk, covering both sides, and then dip and fully coat tomato slice in dry mix (repeat with all tomatoes)
In a large frying pan, pour vegetable oil to a depth of approximately 1/4 inch
Gently place the tomatoes in the pan on high
Fry each side for approximately 2 minutes, or until golden brown
Remove from pan and place on paper towels
Done!
Special Sauce:
Place all ingredients in a small bowl and smash in avocado with a fork
Stir until almost smooth
Done!
Beer & Wine Pairings:
Beer – Mildly bitter pale ales or a hoppy IPA
Wine – A dry sparkling rosé, sauvignon blanc, pinot grigio
Eggplant Meatballs (Vegan)
Eggplant Meatballs (Vegan) are truly one of the most delicious faux ‘meatballs’ one can make. I love the flavor, texture, and the fact that they are crazy easy and quick to chef up! This recipe comes from my mother via my Aunt Lisa, or so I think. The original recipe calls for egg and cheese so I’ve made my own vegan version for y’all. Honestly, they taste exactly the same and hold together just as well.
I became a vegetarian when I was 8 years old. I never faltered for even a moment after I had made the decision to go meat-free. Thankfully, my mother rarely cooked meat anyway and was incredibly health-conscious – far beyond where the rest of the world was. I was eating quinoa balls, tofu dishes, going to vegetarian cooking classes at the local health food store, chowing down on eggplant meatballs, etc FAR before anyone had ever heard of the word ‘quinoa’, none-the-less could even pronounce it! I am beyond grateful to have had a parent with this understanding of nutrition and food many moons before the health trends (grains, tofu, non-dairy milks, etc) hit the US.
I shattered both of my wrists when I was eleven. Yup. That sucked. I started my very first day of middle school with two casts and a new set of metal in my mouth. People would walk up to me and say, “So you’re the girl with two broken arms!” To which my drugged up and angry self would reply, “Who else do you think it is?!” It’s amazing that I had friends and wasn’t a freakin’ social pariah. Anyway, my point in sharing this with you is to mention that my doctors were concerned that I wouldn’t heal quickly because I was a vegetarian. My mother argued that I was far healthier than most children. Alas, I healed weeks before they expected. My sisters were quite thankful as well, as I no longer had two hard weapons to bang heavily atop their heads. Okay, so I wasn’t the model older sister. I was more of an asshole. So sue me! I was a pretty crazy kid. I’ve grown, or so they say. 😉
Eggplant Meatballs (Vegan) are a must for your recipe index. Give them a go and send pictures or use my Heyoya to speak your comment instead of writing it! Mangia! Your listening tune for this recipe below:
EGGPLANT MEATBALLS (VEGAN)
Yields: Approximately 15 eggplant balls
Ingredients:
3 Tbl olive oil
3 cloves garlic – chopped
1 large eggplant – peeled & diced
1 Tbl water
1 C seasoned bread crumbs (I used Panko & seasoned with Italian herbs)
1/2 C fresh parsley – loosely chopped
1/2 C grated vegan cheese (I grated Follow Your Heart’s Mozzarella)
Olive oil for pan
Marinara sauce
Your favorite pasta if serving as a meal (I used whole wheat spaghetti for a classic ‘spaghetti and meatballs’ dish)
Instructions:
In a large saucepan heat the oil and add the garlic – stir occasionally for about 1 minute
Add the eggplant and water and then cover
Reduce the heat and then steam until the eggplant is very soft – about 15 minutes
In a mixing bowl, combine the eggplant, bread crumbs, parsley, and cheese
Mix very well and refrigerate for at least 15 minutes
Form the mixture into balls and either:
Fry in oil
Bake at 400f for about 25 minutes on a sprayed baking sheet – turn them after 12 minutes
Done!
Add sauce and pasta for a delicious meal!
Wine pairings:
Red – Montepulciano d’Abruzzo, Chianti, or Sangiovese
Cheesy Vegan Sweet Potato Fries Nacho Style!
Cheesy Vegan Sweet Potato Fries Nacho Style! are officially my most favorite appetizer/meal/party food of the month. The flavor is as loud as the bright & bold colors in the pictures. Imagine the loudest and ‘bestest’ mariachi band in your mouth, costumes included, and you’ve arrived at the level of deliciousness in this dish. 😉 I’ll definitely be making these for a Cinco de Mayo party this year for sure.
I sliced and grilled sweet potatoes on the BBQ – french fry style. However, first I coated them in grape seed oil and taco seasoning for an even bigger flavor explosion. MWAH! I sliced up some sweet bell peppers I had to get rid of, grilled corn and then cut it off the cob, and then smothered the nachos in avocado, cilantro, and a DELICIOUS vegan nacho cheese sauce with spinach. I scarfed them down at a disgusting speed and then washed them down with a frozen homemade mango margarita. All my calories for the day? Yeah, probably… Worth it? TOTALLLYYYYY!
Cheesy Vegan Sweet Potato Fries Nacho Style! can easily be a lunch, dinner, appetizer, party plate, Cinco de Mayo grub, summertime grub, or literally anytime grub! Go getcha mariachi on in yo’ mouth and groove it up with a mango marg! 😉
- 2 sweet potatoes - grill as fries OR 20oz bag of frozen sweet potato fries (cooked)
- 4 sweet mini peppers - sliced
- 1 small avocado - sliced OR 1/2 a large avocado - sliced
- 1/4 C cilantro leaves
- 1 ear of corn - grilled and cut off the cob
- 1/3 C salsa
- Hot sauce to taste
- 1 C large spinach leaves loosely packed OR 1/2 cup if you're using baby spinach
- 1/4 C nutritional yeast
- 3 Tbl flour
- 1 Tbl soy sauce (I use Bragg's Aminos)
- 1 Tbl dijion mustard
- 3 Tbl fresh cilantro
- 1/2 tsp Better Than Bouillon's Vegetable base or another broth paste OR about 1/4 C liquid vegetable broth
- 3 Tbl of onion - diced
- 2 Tbl taco seasoning - leveled
- 1 C unsweetened vegan milk (I used soy)
- 1/2 C - 1 C water (this is optional, however, you may need this to make the sauce creamier - add it slowly and stir before adding more)
- 3 Tbl vegan butter
- Salt to taste
- Heat pan with butter on medium heat and then add onion and a dash of salt - stir occasionally for 3 minutes
- Add the flour and and stir very well until it becomes thick and creamy like a roux
- Add the milk and stir in until there are no bumps
- Add the nutritional yeast, soy, mustard, taco seasoning, broth, and cilantro - stir until creamy
- Add the spinach, water, and any salt you might like to add - stir until you have your desired consistency from adding water and then turn heat to low
- On a serving dish, place the fries, peppers, and add some of the nacho sauce - layering as you go
- Top with salsa, avocado, cilantro, and hot sauce
- A mango or any other margarita
- OR
- Mexican beer
Alice in Wonderland Themed Party for Adults & Vegan Party Platter Spreads!
Alice in Wonderland Themed Party for Adults & Vegan Party Platter Spreads! is a post that comes from my AMAZING 37th birthday party a few weeks ago. If you follow my blog, you’ll know that I am a girl who not only loves a good party, but loves to host and throw a great soiree. Entertaining has always been a love of mine and I’ve been doing it since my early 20’s. Actually, since I was a kid! I planned an incredibly dope Clue themed party for my sister, Danella, and a hippie party for myself when I was in elementary and middle school. If I don’t have a specific reason to throw an awesome bash, you can bet I’ll make one up!
This year, I decided to throw an Alice in Wonderland themed party… adult style. Now, mind you, there were children there. However, they were doin’ their own thang, but I did accommodate for them as well. I strive to be the hostess with the mostest (yeah, yeah, I know that’s crazy cheesy, but I really do)! I am an avid decorator for parties. I go BIG. Amazon was my best friend this year, as I could find things there that I could not find anywhere else. Also, Pinterest seriously rocks for decor ideas and inspirations. I have an Alice in Wonderland themed board on my Foodgalleygab Pinterest page if you want to check it out! My one request for my guests was that they came dressed in costume. I did my invite on Facebook and used a picture from Alice in Wonderland (AIW) for the face of the event page. Here is a list of what I did to decorate and some:
Vegan Snack & Food Deliveries!
Vegan Snack & Food Deliveries! was what this past week was all about for me. Firstly, I had the pleasure of getting a free box of vegan snacks from Vegan Works delivery (www.vegan.works). This.Was.AWESOME! Plus, it came with a note from one of the owners of the company on a piece of unicorn note paper that said, “You’re MAGICAL.” If you knew me, you’d know how totally super I thought that was. 😉 Thanks, Justin! I had no idea what was coming in ‘said box’ so it was a spectacular surprise. I LOVE vegan jerky. I buy it anytime I take a road trip to the Oregon coast, as there is a little hole in the wall shop that sells it en route. So, I was very happy that it arrived in my snack box. The chips, bars, chocolate were all delicious and though the price was free for me, it is only $39.99 and delivered to your door! Convenience and the ability to try new vegan snacks that I didn’t even know existed, as well as items that I didn’t even know were vegan make this snack box totally worth it. Sold!
Secondly, I received an incredible box from Organics to You this past Wednesday. I don’t always get one weekly, but if my fridge is fairly empty and I love the box, I’m down for a delivery! I get the “small bin” which is $38.00 and I always add a buck or two for a tip to the driver. This week I received:
- 4ct Fuji Apple: Local – Sage
- 2ct Red D’anjou Pear: Local – Starr Ranch
- 2# Potatoes: Local – farm direct – Denison Farms
- 1 Bunch Carrots: Cali, farm direct – Capay Organics
- 1 Broccoli Romanesco: Cali’, farm direct – Capay Organics
- 2 Honey Gold Grapefruit: Cali’
- 10oz Asparagus: Cali’
- 1 Bunch Italian Kale: Cali’, farm direct – Capay Organics
- 1-2ct Yellow Onions: Local, farm direct – Denison Farms
- 1# Mini Bell Peppers: Cali’/Mex.
- 1-2 Butternut Squash: Cali, farm direct – Capay Organics
- 1 Bag Shiitake Mushrooms: Local, farm direct – Misty Mountain
- 1Pkg Strawberries: Cali’
I feel as though that is an incredible amount of organic fresh fruit and veg for free delivery and $38 “buck-a-roos!” I’m going to make a pasta dish with vegan alfredo or cream sauce with shiitake mushrooms and kale tonight. I’ll post that recipe soon!
Anyway, I know it’s difficult to find the time to shop for all this stuff, and, it can be pricey. Therefore, I truly love finding amazing places for vegan grub that doesn’t involve breaking the bank or me having to wrangle my child down the grocery isles after work during my kiddo’s witching hour. #neverfun
Enjoy the new deliveries if you haven’t already used them before. Feel free to comment about any other amazing vegan deliveries that you know of. Share the vegan love! -FGG
*I was NOT paid to write these reviews and all of the opinions are mine and mine alone. 🙂
Vegan Appetizers for Super Bowl 2018!
Vegan Appetizers for Super Bowl 2018! This will be my 3rd year posting Super Bowl apps. In the past, they’ve been both veg and vegan. This year, they’re solely vegan! (Like me) 😉 Now, I’d be totally lying to you if I said that I knew shit about football. I’d also like to state that I was in the marching band in HS. Still, I know nothing. To be fair, we had the WORST football team on Long Island. We excelled only in soccer and lacrosse. However, our marching band was the best on the island. Aahhh… memories… me and my lil’ clarinet, band clinic, hat & plume, a uniform that didn’t fit well, crushes on virtually all jazz musicians, scavenger hunts, Hofstra performances etc… good times. I digress (as usual), in that trip down memory lane, I should’ve included: football games. I’ve always wanted to be into football. My husband and I used to chat about coming back to live in the US and becoming huge football fans. Bringing our kiddo to the games, wearing jerseys, having people over to watch the Super Bowl etc. So far, none of this has happened. I LOVE the comradery that football fans have with one another. I envy my friends who all get together to watch games, drink, and eat. It sounds amazing! This year, I’ve purchased a Nerf football and I am adamant that I will toss this with my wee man, paint black lines under our eyes, eat game time appetizers, and shout things like “Blitz!,” “Get rid of the ball!,” “RUNNNN!!!” All whilst not having a f#$%ing clue as to what I’m sayin’, ya know?! Anyway, it seems fun and better than simply watching it for the commercials and the halftime show (which often blows). Okay, done with my stories. Enjoy the Vegan Appetizers for Super Bowl 2018! Game time! “Go ___________!”
Here are the links to all of the pictures! (CLICK ON RECIPE TITLE FOR LINK)!
Tofu Tuna (As a dip-replace greek yogurt with vegan yogurt or mayo)!
Spicy Roasted Red Pepper Hummus
Bruschetta (Use a vegan parm or nooch)!
Vegan 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!
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.
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!
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
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
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
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
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!
Premier Tomato Bruschetta with Olives & Capers
Premier Tomato Bruschetta with Olives & Capers is just a few turns away from a classic bruschetta recipe. Just as easy and even more delicious in my humble opinion as well! I love this appetizer because I almost always have all of the ingredients on hand. It’s fabulous for a small snack, party, or when I have friends turn up and want to make something nice but simple. I was in Nha Trang, Vietnam over the Xmas holiday and went to a restaurant that served a bruschetta similar to this so I was inspired when I came back to make my own. For New Year’s I was wanting quick & healthy appetizers so I thought this would be the perfect time to create the recipe I had concocted in my mind. It was amazing! After a few glasses of champagne I was feeling extra proud of this pretty dish. Crowd pleaser? For sure! Done in 15 minutes or less? Indeed! Prep time 8 minutes? Uh-huh! What’s not to love?! Next time you have a soiree or some unexpected guests, whip this awesomeness up in no time!
PS- My favorite vegan parmesans right now are Violife & Follow Your Heart. 365 also came out with a great shredded parm!
- 1 1/2 lbs very ripe tomatoes - diced (about 4-5 medium round tomatoes or 10-12 plum tomatoes)
- 10 basil leaves - sliced thinly (save a bit for garnish)
- 1/2 C diced black olives - sliced (or any olive or your choice)
- 1/4 C capers
- Parmesan cheese (to garnish the breads with)
- 3 cloves garlic (2 cloves minced)
- 1 tsp balsamic vinegar
- Olive oil for brushing on breads
- Sea salt & cracked pepper to taste
- 1 large baguette (or a similar bread of your choosing)
- Slice baguette approximately 1cm thick (sometimes I like it a bit thicker) and toast
- Brush each bread/toast with olive oil and cut in half the whole garlic piece and rub on each piece
- In a bowl add & toss tomatoes, capers, olives, balsamic, salt & pepper, and basil
- Distribute evenly over all toasts and garnish with a healthy amount of parmesan cheese and basil if you'd like
- You can replace the parmesan cheese with a nice crumbled feta if you would like. Equally as delicious!
Super Bowl 50, Game Day, Game Changin’ Eats!
“Super Bowl 50, Game Day, Game Changin’ Eats!” 9 amazing appetizers for the big day that are more than guaranteed to satisfy your crazy crowd. Have you been wondering what to serve other than plain chips and plain sliders? Well, here is your answer and some! There is no way, and I mean no way, that these 9 appetizers will not only be crowd pleasers but have people, dare I say it, at times almost forget about the game. Ahh! Crazy! Sacrilege! Don’t hate me. Promise, you will thank me later when you are rolling your guests out the door with their ever-so-content bulging bellies. And yes, they will be half beer bellies as well, no doubt. So, start makin’ your list and sortin’ out next Sunday. Go ______! Insert team of your choice. 😉
The list: (Click on the colored link to bring you to the recipe page)
Holy Sh#& Nachos! This is maybe the best thing in the entire world.
Classic Guacamole. Great to top the nachos with AND for an awesome dip!
Lentil Sloppy Joes To Die For! Make these into sliders for game day.
Cheesy Mushroom & Onion Pizza. Serve as slices or small square bites.
Classic Creamy Mac n’ Cheese. Serve in large slices or as small bites in cups.
Easy Spinach & Mushroom Quesadillas. Serve in small triangles.
Classic Hummus. Honestly, when and how could this ever not be a perfect app? Serve with pita chips, pretzels, veggies, whatever! Make in 5 minutes!
Parmesan & Artichoke Dip. A super creamy and 5 minute dip that can be served with the same options as the hummus!
Mediterranean Pita Platter. Throw some of the already made hummus on here, plus some other easy & quick do-dads, and done!
Parmesan & Artichoke Dip
Parmesan & Artichoke Dip is a creamy and divine dip that everyone must be serving at virtually every fun, fancy, or low down/hoedown affair. This dip is compliments to my very first guest poster. A big welcome and HUGE “thank you” to my Beijing bestie, Ms. Alana Martin! Not only is she amazing, but her dip is as well. She serves this at every party and I’m pretty sure it’s always the first thing to go. I was saying that I wanted one more recipe to add to my game day post (to come) and was hoping that she’d kindly find some time (like asap, as I asked her last minute) out of her extremely busy work day, mommy day, and wife day, to make this, let me photograph it, and of course, let me eat some as well. In all of her fabulousness, she agreed, and lucky for all of you and every party that you may have in the future, for her easiness & agreeability. Healthy? Ummm… Can it be made healthier? Totally! Replace all mayo with Greek yogurt. You can serve this with almost anything as well and it takes a mere minutes to make. So let me get this right? Divine? Check. Delectable? Check. 5 minutes or less? Check. Guaranteed crowd pleaser? Check, check, check, check, check! Why are you still reading this? Get your artichokes and start stirrin’! Game day awaits!
Disclaimer: Had to be shot at night. I’ve been trying SO hard to only shoot during the day but alas, this simply wasn’t possible this time around.
- 3 Tbl mayo
- 1 1/8 C plain greek yogurt (260 grams)
- 1/2 C shredded fresh parmesan cheese
- 1/2 lemon - squeezed
- 1 clove garlic - pressed
- 1 tsp of dried oregano and a dash more for garnish
- 1 can artichoke hearts
- Salt & pepper to taste
- Mix all ingredients together in a bowl
- Garnish: (optional) with a sprinkling of oregano & shredded parmesan
- Serves enough for a small party (in conjunction with other appetizers of course) - approximately 2 1/2 cups
- Serve with veggie sticks, baguettes, bread sticks, or anything you like!
- Great with a crisp white wine
Mediterranean Pita Platter
This Mediterranean Pita Platter is incredibly easy, extremely loaded, and absolutely beautiful. You will impress your guests with this display without a doubt. What is better than loads of hummus, pita, feta (optional for vegans), veggies, garbanzo beans, arugula, and balsamic? Nothing, that’s what. Well, almost nothing! As usual, I had a lot of stuff left over in the fridge that I simply could not let go to waste. What was, in my mind, going to be a simple meal turned into this incredible looking platter! Before I knew it, I was adding more and more, then finally, grabbing my paella pan (yes, I love serving platters in here, check out my nacho pics as well), and voila! A star was born in the form of this gorgeous platter. Get down with your inner Greek (or Greek inspired) self and see visions of Santorini! I mean, hey, why not?! Disclaimer: Night shots below, sadly.
- 5 pitas (I use whole wheat) - cut into triangles
- 2 C hummus (or your desired amount)
- 1 head of broccoli - florets
- 1/2- 3/4 C red & yellow peppers - diced
- 1 large red onion - diced
- 1/4 C olives -sliced
- 1 package of feta - crumbled
- 3-4 super ripe tomatoes - sliced
- 1/2 package of arugula
- 1/2 C garbanzo beans
- Olive oil for pan
- 3 Tbl dried oregano
- 1/4 fresh basil - chopped (if not, you can use 2 Tbl dried)
- Salt & pepper to taste
- Balsamic for drizzling
- Heat oil in pan and cook onion for about 5 minutes
- Throw in peppers, salt/pepper and cook for 3-5 minutes
- Throw in broccoli & beans - cook for about 2-3 minute more (adding half the oregano)
- Remove from heat
- Lay arugula on bottom of platter
- Place the veggie mixture in the center and sprinkle the basil and the rest of the oregano on top
- Organize the pita and sliced tomatoes nicely around the edge of the platter
- Top the veggie mixture with hummus and sprinkle the feta & olives all over the platter
- Lightly drizzle platter with balsamic vinegar
- Serves a large group
- Serve with the these wines: (or any wine you love of course)!
- Red- Pinot Noir
- White- Sauvignon Blanc
- Remember, any ingredients can be optional. Get creative with what's in your fridge!
Holy Sh#% Loaded Nachos!
*As featured on foodgawker.com!
Hot damn! These Holy Sh#% Loaded Nachos are an explosion of flavor in your mouth. Incredibly smothered with cheese, veggies, beans, and more. If you do not absolutely fall in love with these it is quite possible that you are not of the human race. If you are having a party or any celebratory affair, this is your ultimate go-to recipe. Honestly, I challenge you to not love them. They are worthy of leaving your spouse, partner, dog, etc for. If Holy Sh#% Loaded Nachos were to take human form, this is the person you would leave someone at the altar for. Have I been convincing enough in my dramatic tone to make you believe that these are the best nachos you’ll ever consume? If not, message me, I’m sure I can continue with at least a few more paragraphs of over-the-top ridiculousness to further convince you. Lastly, go to my guacamole recipe if you want to top off to heaven with this. See you on the nacho side!
- 1 bag awesome tortilla chips
- 7 ounces extra sharp white cheddar OR jack cheese - shredded
- 3/4 C milk
- 2 Tbl flour
- 2Tbl butter
- 1/2 C cilantro
- 2 Tbs jalapenos - diced
- 1Tbl taco seasoning (optional)
- 1 can black beans or vegetarian refried beans
- 3 1/2 - 4 C combined & diced: red & yellow peppers, broccoli, shredded carrot
- 4 Tbl cooked or canned corn
- 1/2 a red onion - diced
- 2-3 cloves garlic - minced
- 1/2 C green onions - diced
- 1/2 C cilantro
- 1/2 a lime - squeezed
- 1 Tbl taco seasoning
- Salt & pepper to taste
- Oil for pan
- Guacamole to top (optional but highly recommended - read post above for my guac recipe)
- Preheat oven to 350 degrees
- Prepare a large oven pan and spray well with oil
- Heat large pan with oil and add red onion. Cook for about 3-5 minutes
- Add garlic and cook for 30 seconds to 1 minute more (stirring)
- Add peppers, beans, corn, and salt & pepper. Cook for 3-5 minutes
- Add broccoli & taco seasoning. Cook for 2 minutes
- Add carrot, and cilantro, stir, and remove from heat
- Heat the butter in a pan stirring constantly!
- Once melted, add flour and stir constantly - over medium to low heat
- Once smooth add milk and continue to constantly stir - turn to low heat
- When mixed, add cheese, taco seasoning, cilantro, jalapenos, and stir constantly until smooth
- This all happens in just 3-5 minutes! Easy!
- In a large pan spread out your tortilla chips
- Add your veggie mix to your cheese mix and stir well
- Put in oven for about 10 minutes
- Put on your desired platter and squeeze the lime or pour the lime juice over the nachos
- Throw on the guacamole, cilantro, and green onions
- Chow down!
- Putting the nachos in the oven is optional. You can simply pour the cheese & veggie mixture over the nachos, garnish, and voila! Ready to serve.
- Highly recommended with a light and crisp beer
Amazing Classic Guacamole
Why is Guacamole not everyone’s staple appetizer? It is healthy, incredibly easy, and delicious. I use it on sandwiches, pastas, and as a dip. This Amazing Classic Guacamole recipe, though simple, took me months of trial & error (if that sounds long just remember, I didn’t make it everyday!) to find the absolute perfect balance of ingredients for the best tasting (as far as my palate is concerned) Guacamole one can eat. I pretty much top any Mexican inspired dish with this and serve it frequently at my parties. It’s almost as much of a staple as my Classic Hummus, and that is saying something! Bust out your best margaritas and party down, by yourself or with others, I’m always quite happy to party by myself if need be, and dip into your best avocado dish. Party on!
Amazing Classic Guacamole
Amazing Classic Guacamole
- 4 avocados
- 1/2 C cilantro - loosely chopped
- 1/2 tsp (or more if needed) salt
- 3/4 red onion - diced
- 3 limes wedges - squeezed
- 3/4 C ripe tomato - diced
- Optional: If you want a spicy Guacamole, dice up some jalapenos in there!
- In a medium sized bowl, smash the avocados will all of the other ingredients together
- Mix well (multiple times)
- Done!
- As a dip with tortilla chips
- As a spread on sandwiches
- On top of pasta
- Or with nothing but a spoon to your mouth!
- *A nice lime margarita on the rocks goes quite nicely at all times.
Tofu Tuna
- 3/4 C diced white onion
- 1 drained & pressed firm brick of tofu - crumbled
- 150 grams plain greek yogurt or Vegenaise (I prefer the grapeseed Vegenaise) OR half yogurt & half Vegenaise
- 2 grams crumbled dried seaweed
- 1/2 tsp lemon juice
- 1 heaping Tbl dijon mustard (a bit more if you'd like)
- 2 1/4 tsp cumin
- 1 tsp tumeric
- 1 small stalk celery - diced
- Pinch of white pepper
- Salt & pepper to taste
- 1/2 tsp garlic powder
- 1 1/4 tsp soy sauce (I use Braggs Amino Acids)
- Put all of the ingredients in a bowl and mix together. Done!
- For a sandwich, I love this on a ciabatta roll with a piece of lettuce and a slice of provolone. The same with a wrap.
- Top on a bed of greens with some veggies for a delicious salad!
- Serve in a bowl as a dip with crackers and/or veggie sticks!
Hummus & Veggie “Sushi” Rolls
- 4 nori seaweed wraps
- 1 avocado
- 1/2 C hummus
- 1/2 a carrot julienned
- 1/2 a cucumber julienned
- 1/4 red pepper julienned
- 1/4 yellow pepper julienned
- 1 stalk green onion julienned
- 2 Tbl cilantro
- Smear hummus on all 4 wraps
- Either smash or use slices of avocado on top of the hummus
- Layer your veggies, green onion, and cilantro and roll them up
- Cut each roll into 6 or 7 pieces
Classic Hummus
- 1 15 oz can garbanzo beans (You can heat these in a pan or toast them for additional flavor)
- 1/2 15 oz can small white beans or cannellini beans
- 2 cloves garlic
- Liquid from cans of beans for desired consistency of creaminess - Add SLOWLY!
- 3 tsp lemon juice
- 1/4 tsp cumin
- 1/2 tsp freshly chopped parsley (a smidge more for garnish if presenting)
- 1 tsp oregano (optional-I'm just obsessed with it)
- 1 1/2 Tbl tahini
- 3/4 tsp salt
- Add garlic, lemon juice, tahini, cumin, oregano and parsley, white beans, liquid from can, salt, and blend in food processor.
- Add the rest of beans and liquid and blend again until smooth. Add more liquid if needed for desired creaminess.
- Put in small bowl in center of plate with pita bread/pita chips/crudite/pretzels
- Sprinkle hummus with olive oil, paprika, and a few pieces of parsley on top
- Hummus is amazing on sandwiches, wraps, and burgers as a healthy and creamy spread. It also makes for an amazingly easy and well-liked party appetizer or just on a spoon itself! Lastly, place it on top of a salad or even use it as a pasta sauce!
