Mediterranean & Mexican Inspired Vegan Hot Dogs!
Mediterranean & Mexican Inspired Vegan Hot Dogs! – are fully loaded and smothered in deliciousness. The most bomb veggie dogs on the block. I made these for the 4th of July this year. Totally incredible.
The Mediterranean vegan hot dog is loaded with hummus, sauteed mushrooms with fresh lemon, parsley, garlic chives, and a tahini drizzle. The Mexican vegan hot dog is loaded with olives, vegan cheddar, green onions, (usually avocado), fresh cilantro, hot sauce, and a roasted red pepper drizzle. Honestly, I can’t pick a favorite. They’re totally different dogs but equally as badass.
I missed the beach big time this past 4th of July. Usually, I go to Long Island (where I’m from) and we all mosey to the beach in glow stick apparel to see the fireworks. However, since I spent my 4th’s at my friend Maureen’s house as a child, they’ve never been as fun at my own home (LI) unless my mother hosts a big party. Maureen’s parents always had loads of family, staple food, and lawn games – bocce being the biggest. This year I hosted (I usually do) with the few people we’ve been isolating with. We had lawn darts, bocce ball, cornhole, etc. There were water balloon fights, super soakers, great food, strawberry/mint margaritas, mango margaritas, and a slightly failed outdoor movie. I fucking love the shit out of entertaining and hosting any party for any occasion and believe me, I’ll always find an occasion, no need for a “just because.”
Anyway, enjoy the shit outta the Mediterranean & Mexican Inspired Vegan Hot Dogs! Comment below and let me know how you did yours, or other crazy dog inventions you’ve rocked.
PS- We listened to Bob Marley for a large part of the 4th of July. Bob is my sunshine summer music (thanks to my old New Paltz roomies for that) Enjoy the tunes! …
Mediterranean & Mexican Inspired Vegan Hot Dogs!
*There are no measurements for these hot dogs, as you will dress each one as you’d like and to taste
Ingredients-
Mexican Vegan Hot Dog:
Good hot dog buns
Hot dogs – grilled
Shredded vegan cheddar (I used Miyoko’s Farmhouse Cheddar)
Fresh cilantro – chopped loosely
Green onions – diced
Black Olives – sliced
Avocado – diced
Optional – hot sauce, roasted red pepper drizzle
Mediterranean Vegan Hot Dog:
Good hot dog buns
Hot dogs – grilled
Hummus – You can use a classic hummus (recipe here), a spicy roasted red pepper hummus (recipe here), or any other hummus
White or crimini mushrooms – sliced thin
Garlic – minced (for mushrooms)
fresh parsley (for mushrooms)
Garlic Chives
fresh lemon (for mushrooms)
Olive oil for pan
Salt & pepper for the mushrooms
Directions-
Mexican Vegan Hot dog:
Toast your buns with a bit of the cheese and hot sauce (optional) on the bottom
Add hot dog, cheese, green onions, olives, avocado, cilantro, and drizzle with (both optional) hot sauce and roasted red pepper sauce
Mediterranean Vegan Hot Dog:
Heat pan on medium with olive oil. Once hot, add garlic and mushrooms and sprinkle on salt & pepper. Stir. Add fresh parsley and squeeze just a bit of fresh lemon juice on the mushrooms and stir. Cook for about 3 minutes stirring occasionally (toast buns at the same time).
Toast your buns and then smother the bottom of the bun with your choice of hummus and then add hot dogs
Place the garlic chives on the side of the bun, top with mushrooms, and drizzle with tahini sauce
Beer pairings:
For Mexican Vegan Hot Dog – witbier or hefeweizen
For Mediterranean Vegan Hot Dog – pilsner, American pale ale, or warsteiner
Healthy Hummus Veggie Wrap (Vegan)
Healthy Hummus Veggie Wrap (Vegan) is super easy and fast. I used to eat these daily for lunch. Done in 5 minutes, little mess, easy to grab as a to-go fix, too. When I was getting my Master’s at PSU, I would either have this wrap or essentially the same wrap but on bread, hiding in my purse – all the time. I’m pretty sure this is how I came to befriend one of my many awesome and amazing cohort peeps with whom I’m still in touch with to this day. Love you, ladies!
So glad to have the blog back. I love writing and sharing recipes. I also find it to be incredibly therapeutic. Lord knows I need it these fucking days! Shit has officially hit the fan in ex-drama. It is incredibly sad and painful. I’ve been angrier than I’ve ever been, crazy confused and disappointed, and utterly perplexed by my exes choices in this world. At the end of the day, all of it is just insurmountable in sadness – mostly, for G. Dark as that may be, my day-to-day that doesn’t involve utter bullshit is pretty sweet since COVID! I get to hang with my kiddo and be outside all the time. We’ve more or less been isolating with my sister, nephew, good friend – and her daughter, and my boyfriend. It was the best thing that could’ve happened to me mentally after this epic past year.
Now, it’s summer, I’m not teaching at all, and the camping trips, etc have already begun. Fuck yeah! We had our first ever glamping trip at Lost Lake. Rained the whole time but was still totally awesome! I can’t wait for our upcoming trips. I hope you’re enjoying the summer thus far! Until next time…
Healthy Hummus Veggie Wrap (Vegan)
Serving Size: 2
Ingredients-
2 medium sized tortillas (I used an organic spinach and herb wrap)
3/4 C hummus (you can use basil, sun-dried tomato, roasted pepper, original etc – I make my own hummus I used click HERE for recipe)
1 small ripe avocado or a half of a large avocado – smashed (use fork)
8 slices of vegan cheese (I used Lisanatti Almond Mozzarella style)
1/4 C sliced black olives
1/4 C yellow and red peppers – roughly chopped
1/3 C cucumbers – roughly chopped
1 C arugula
*(Optional) Salt and pepper to taste
*(Optional) 3 Tbl chopped fresh basil
Directions-
Split hummus between both wraps and spread evenly
Split mashed avocado between both wraps and place on top of the hummus
Split the cheese and place on top of the avocado
Sprinkle the olives, peppers, and cucumbers evenly atop both wraps
Split the arugula and place on top of olives, peppers, and cucumbers
*If using the salt, pepper, and/or basil – add now
Roll each wrap tightly
Done!
White wine pairing – Pinot Grigio
Red wine pairing – Pinot Noir from the Willamette Valley
Homemade Vegan Pepperoni Pizza
Homemade Vegan Pepperoni Pizza is something I do to cook with the kiddo. Grey, my 5 YO, loves to cook with me. This is an incredibly easy and always delicious recipe that we try to make together monthly. I tell him what to do, drink wine, and listen to Louis Prima and Dean Martin. Done. Fun for everyone.
Now, the bllloooooggg. Two months of the most ridiculous dealings with multiple people at Bluehost, and in the end, this unsavvy technologically challenged lady fixed the last leg herself. A frustrating and proud moment. LOL. Since I’m a teacher, I’d been running a Google classroom for months. This gave me loads of time to finally take care of myself and start cooking/photographing again. I was so pissed that I couldn’t post! However, at the end of the day, my divorce was FINALIZED (woo-fucking-hoo!), the ex had temporarily stopped threatening me and others in my life (unfortunately, he’s back on that crazy train for the umpteenth time) and he moved to Peru (!!!!!). This is why I didn’t make my Wednesday post as promised on FB – too many ex fires to put out. Grey and I spend our days outside playing basketball, soccer, and tennis. We ride bikes daily and play games inside almost nightly. Times during COVID have been shiny and pretty for the most part. If the blog was the one downfall, well, that was more than acceptable after this past year of absolute hell and anguish.
CHIIINNNAAAA! “Are you still actually going to China? What about the borders? What about the COVID?!” The answer is “YES!” China is amazing about quarantining and actually understanding the severity of the virus, unlike the insanity and delusions that Americans have been left to deal with on our own. My school in Shenzhen is amazing. We will be doing Google classrooms until we can arrive if they can’t get us there on time. There is always some finagling to be done with visas and the government so we shall see what happens as everything unfolds. I am incredibly excited about G and my new lives there. He’ll get the most bomb education any kiddo could ever hope to receive, the experiences of a lifetime, the opportunity to travel all over the world again, make moolah and save said moolah, and the opportunity to once again love my job.
Okay, back to pizza. Homemade Vegan Pepperoni Pizza requires very few ingredients, little mess (usually), and will make your kiddo/s smile. Mangia! And, it’s great to be back in the blogosphere again.
Homemade Vegan Pepperoni Pizza
Ingredients:
Pizza dough (I love Pirate Pizza Dough)
Flour to roll out the dough
Olive oil for pan
1 15-oz can of GOOD pizza sauce (I use Muir Glen Organic Pizza Sauce)
1 8-oz bag of vegan mozzarella or vegan pizza shreds (I used 3/4 a bag of Follow Your Heart Pizzeria Blend and 1/4 bag of Lisanatti The Original Mozzarella Style Almond Cheese, Shredded)
Vegan parmesan to taste (I used Follow Your Heart Grated Parmesan)
Small package of vegan pepperoni (I used Yves)
Optional: Fresh or dried herbs (basil, oregano, rosemary)
Optional: Cornmeal for bottom of pizza
Directions:
Preheat oven to 475 degrees
Spread a thin layer of flour on a pastry board (or hard and flat surface) and a thin layer of flour on a rolling pin. Roll out dough into a circle or a rectangle, or if you let your kid do it, whatever weird shape you deem large enough
Oil your baking pan. If using cornmeal, place on top of the olive oil now. Transfer the dough onto your pan or your pizza stone
Get a cooking brush and evenly brush on your pizza sauce
Spread a thin layer (to taste) of grated parmesan on top of the sauce. Next evenly spread your shredded cheese over the top of the pizza. Optional – add another layer of grated parmesan on top
Place your pepperoni slices on top of the cheese (we use a lot)
Place pizza on the bottom rack of your oven and bake for approximately 15 minutes or until desired – move to top rack for one final minute
Let the pizza cool for about 5 minutes
Optional – Top with fresh herbs or dried herbs
For a NY style slice, top each individual slice with grated parm, dried oregano, garlic powder, and red pepper flakes
Wine pairings: Sangiovese or Barbera
Beer pairings: IPA or American Brown Ale (I prefer the latter with pepperoni pizza)
Aglio e Olio with Asparagus, Lemon & Breadcrumbs
Aglio e Olio with Asparagus, Lemon & Breadcrumbs is my favorite simple pasta. Plus, anytime I have an excuse to use bucatini, I’m happy. I am sure that I have mentioned this many times on this blog but I grew up eating Italian food, and I mean like, solely Italian food, for about the first ten years of my life. My mother is an incredible cook… now. Her mom, my most favorite woman to have ever walked this earth, was not an incredible cook. Crappy food… crappy German food. Need I say more?
My other grandmother, though not Italian, was married to my grandpa, Paul. An Italian who told us we were french. Long story. I didn’t find out I was Italian until I was sixteen. I chose French as my second language because that is what I thought I was. Well, now, thanks to Ancestry.com, I am aware that I am actually twenty-two percent Italian and that my family came from southern Italy, specifically, Calabria, Italy. Shockingly, I am French, too. A whopping twelve percent. 😉 All from spitting into a tube and mailing it back. If you haven’t done DNA testing, it’s pretty rad.
Anyway, about fifteen years ago my second cousin gave me a list with the names of my grandpa and his eleven, yes, ELEVEN, other siblings. His name was really Paulo, and his siblings were Gaetano, Carmella, Octtalia, Dominick, Rossina, etc. You get the drift. Super “French” sounding names, right? 😉
My Italian grandpa’s wife, Norma, whom I lived with when she passed; a beautifully talented and artistic soul, learned to make Italian food for her husband. They had lived in Sorrento, Italy for a bit while my grandfather was penning a book that my father tells me was about politics… possibly, in rhyme. I’d love to have a copy of that. My grandma gifted my mother a cookbook with typed out recipes on index cards. And this, friends, is what I was fed for a decade until my mother expanded outwards. Puttanesca and Aglio e Olio defined my childhood. This would also explain my unbreakable love for carbohydrates.
I’ve taken the classic Aglio e Olio and jazzed it up with asparagus, lemon, bread crumbs, capers, and yes, vegan parm. I read that parmesan is not really meant to be part of an Italian dish like this (with heat), but like my life’s mantra always says, “Fuck it.” On that note, have a fabulous vegan Tofurky day! Eat, drink, and be merry. Mangia! Salute!
PS- One of my favorite Louis Prima songs. Popped into my head right away when I was thinking about what song I should add to this post. 🙂
Aglio e Olio with Asparagus, Lemon & Breadcrumbs
Ingredients:
2 cups toasted breadcrumbs – I used Panko
1/3 cup olive oil
1 cup vegan parmesan cheese – I used Follow Your Heart (my new fave)
Salt and pepper to taste
1 1/2 pounds asparagus, trimmed and cut diagonally into 1/2-inch-thick slices
1 lb. bucatini pasta
8 cloves (1 bulb) garlic – chopped
1-2 tsp crushed red pepper (depending on your personal heat index)
3 Tbl capers – roughly chopped
1 lemon – juiced
1/4 cup dry white wine
1/2 cup fresh flat-leaf parsley, oregano, and basil – chopped finely. You can use all three as I did or use just one. You could also add thyme or rosemary pending upon your taste.
Directions:
Cook bucatini in salted water – save 1/2 C pasta water
In a steamer set over boiling water, steam asparagus, covered, until crisp-tender, about 3 minutes. Rinse with cold water and drain well.
In a large pan, heat the olive oil on low-medium. Add the garlic, crushed red pepper, salt and pepper, and capers. Cook for about 1 to 2 minutes.
Add the white wine and stir the pan for a minute. Reduce heat to medium-low.
Add asparagus, pasta water, lemon juice, and herbs. Turn off heat. Toss the pasta in until coated – about 1 to 2 minutes. Top with the vegan parmesan and breadcrumbs. I threw some sun-dried tomatoes on the center top of the bowl for my photos.
Wine pairings:
Sparkling brut wine or pinot noir
To contrast the tangy flavor, try a french chardonnay
Veggie Miso Ramen Soup (Vegan)
Hey everyone! First off, we missed our Sunday food post yesterday because our 3rd podcast (One More Sip of Whine) was being recorded and took far longer than anticipated! Was SO much fun, as always, and this means that once the editing process is done, we go live! Can’t freakin’ wait! What a crazy journey it has been from self-publishing 3 books (available on Amazon), weekly blogging (recipe development, food photography, editing) learning about podcasting, and interviewing! Was incredibly nerve wracking at first. Totally worth every fear, every effort – no doubt! Our YouTube Channel is coming soon, too! Will be live in January, 2019. So much time, so much hard work, and the most fun we’ve ever had! And as always, a HUGE shout-out to Gary Vaynerchuk for giving us SO much inspiration via his books, “Crush It!,” and “Crushing It!” If you are an entrepreneur and have no idea who Gary V. is or have never heard of these books, run to your nearest book store or hop on Amazon asap – life changing!
Veggie Miso Ramen Soup (Vegan) took me a mere 10 minutes to concoct. I LOVE ramen soup but I have a hard time finding vegetarian/vegan ramens, and often the ones that I do find are bland as fuck. No flavor. To me, food is all about flavor, all the time, and lots of it. My love for food and cooking most definitely did not come from a love of bland food. What a waste of calories! I mean, if I’m gonna eat, it better be freakin’ good & worth it, right?!
We received this amazing coconut bowl as a gift from @cocobowlsco (insta). One, thank you SO much for this! It’s literally the perfect weight, size, and shaped bowl for the perfect serving size, at least for me. Plus, reduce, reuse, recycle! FGG is crazy about their ‘waste not’ philosophy so this was truly the perfect gift for us! Two, how freakin’ cute is it? C’mon… 😉 Anyway, we wanted to use the bowl for our next post, had been craving ramen since Thanksgiving (and pizza… why? No idea), so this Veggie Miso Ramen Soup (Vegan) was destined to be! Sip, slurp, repeat. A beautiful hot mess. 😉 Noodles have never been so sultry. -FGG
*This tune has been on my mind since last week. An old friend sent me a video of the inside of our old hangout. The dive bar where we had spent an incredible amount of time. I always played this on the juke box the many times I was there. It had burned down a year or two ago and I had no idea they were resurrecting it until I had a video of the inside, looking EXACTLY the same, in my text messages. It was like a piece of history had just been unearthed! Gunthers, or Club G, as we often called it, was the haunt of haunts back in the day. I can already taste my next shitty shot of tequila the next time I’m back in Northport, NY. Cheeeerrrss to Club G, old friends, and fucking fabulous memories!
Veggie Miso Ramen Soup (Vegan) (Serves 2) (10 minutes)
Ingredients-
For the broth-
2 small packages (about 8 oz or 225 grams total) of dried ramen noodles
4 C miso broth (vegetarian)
1/2 C mushroom broth
3 Tbl of dried seaweed cut into small triangles
2 Tbl finely diced chives
1 tsp garlic powder
1 1/2 tsp onion powder
2 tsp ginger powder
Place all ingredients in a pot, bring to a boil, add noodles, cook for about 2 minutes or until done, then simmer. Do this while you are preparing the ingredients below.
Ingredients-
For the veggies & tofu-
1/2 C sliced mushrooms (I used cremini)
1/2 C small broccoli florets
1/2 C haricot vert (thin green beans) cut in half
1/2 C mixed yellow & red bell peppers – diced
1/2 C diced teriyaki baked tofu
3 garlic diced garlic cloves
2 Tbl soy sauce
2 tsp sesame oil
Sesame seeds for garnish (optional)
*Heat pan with sesame oil and soy sauce on medium. Once hot, add garlic and stir on and off for one minute
Toss in all other ingredients and cook for about 5 minutes
Toss all ingredients from pan into the broth and noodles – stir
Done!
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
Creamy Avocado Sauce over Black Bean Pasta
Creamy Avocado Sauce over Black Bean Pasta is the combination the world has been waiting for. Two soulmates who have finally found one another. A duo so perfectly paired there can never be another. Intrigued? Then this is the dish you MUST try this week! Seriously, SO tasty, healthy and easy! Also, it only takes a mere 10 minutes to chef up. What’s better than that? I literally feel like there are not enough minutes in my day for all that I do and try to get done. Ten minute meals are a slice of heaven for this busy soul of mine. Plus, my kiddo scarfs this shit down, aaand I hide spinach and white beans in the sauce – so that’s two for the win – Bam! I had mine with a margarita… naturally.
I’m obsessed with avocados. I eat 1/2 an avo/day. I blended spinach and small white beans plus a few more ingredients for this delicious Creamy Avocado Sauce. When I looked in my pantry and saw the black bean rotini it was a duh moment. Obviously, anything black bean is totally perfect with anything avocado. Thus began the sexiest pasta affair that man has ever known. You could swim in this sauce, bathe in this sauce, drink this sauce, and have a creamy avocado ‘mud fight’ in this sauce.
Remember, I have Heyoya now! Leave a voice comment instead of a written comment! Enjoy saucin’ yourself up! -FGG
- 12 oz black bean pasta (I used Trader's Black Bean Rotini)
- 1 large ripe avocado
- 1 C fresh cilantro
- 2 C baby spinach - loosely packed
- 1 Tbl lemon or lime juice
- 2 Tbl olive oil (you can substitute for water if you'd like)
- 2 garlic cloves
- 3/4 C small white beans
- 1 Tbl taco seasoning
- Salt to taste
- While the pasta is cooking, put all of the other ingredients in a high-powered blender (I used my Vitamix) or processor and blend until completely smooth
- When pasta is done, pour sauce on top and serve immediately. Black bean pasta does not typically save well. If you want leftovers, use a different pasta.
- Beer - Pale Ales
- Wine - Sauvignon Blanc
Two Vegan Breakfast Toasts!
Two Vegan Breakfast Toasts! Why two? Because it’s twice as nice. 😉 These delicious delights are incredibly easy, healthy, and quick to make. Everything you want in a breakfast! Lord knows, no one has endless amounts of time in the A.M. Mornings are the foundation of my day. If they start out shitty, the road is long for the rest of the day. I am a believer in starting your day right.
The first toast is loaded with avocado & shiitake mushrooms, and the second is loaded with spicy roasted red pepper hummus (click the name for link to my hummus recipe) & Italian veggie sausage. I LOVE glorified toasts in the morning. I usually have them with a green fruit smoothie and a cup of hot water with lemon, agave, ginger, and cayenne pepper. I feel like that perfect trifecta starts my body’s day at some form of homeostasis. No doubt I need that to cope with my 10 or 11 classes/day with 25-35 kiddos/class. Sigh… This is why my thighs will always touch. 🙁 Haha. I’ll never have enough energy to go nutty enough on the working out scene and I’ll always need my medicine, I mean, wine ;), after a long and crazy day of teaching, mommy-ing, cooking, blogging, writing, and house cleaning. INSANE! Let these two fabulous toasts at least ease some of the burden of your day, too! Wanna vent about it? Do it here! Leave your crazy lives and morning stressors in the comment section. I now have Heyoya as well which means you can leave voice comments. SO cool! Let’s get to know one another and our insane day-to-days!
Lastly, my very first e-cookbook, Easy Vegan Mexican & Italian Inspired Food, is now officially available on Amazon for a mere $2.99! And, no. You DON’T need a Kindle to read it! The Kindle is free to download (mine did it automatically with purchase) and therefore you can read on your iPhone, computer etc. What makes this cookbook so unique?! I have songs and well- researched drink pairings for every single recipe including slightly racy, and “Heather-style” inappropriate commentary for each page as well! Please leave me a review if you purchase it! They’ll be more to come by the end of the summer! Thanks for all of your support! Love, FGG
This album below (and Come Away with Me) are my 2 favorite Sunday morning albums to cook to and start the morning with!
UGH! CAN’T FIX THE GIANT GAP B/W THE PIC AND THE RECIPE CARD. WORDPRESS KILLS ME!
- 2 pieces of toast (I use black sourdough rye from Trader Joe's)
- 1 avocado - smashed
- 1 C of shiitake mushrooms (without stems)
- 1 Tbl chopped fresh cilantro
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1 Tbl olive oil
- 2 Tbl veggie broth
- Salt & pepper to taste
- Red pepper flakes to taste (optional)
- 2 pieces of toast (I use large sourdough slices)
- 1/3 C spicy roasted red pepper hummus (I use my own recipe - link in blog post)
- 2 Tbl vegan cream cheese (I use Tofutti)
- 1 1/2 C baby spinach
- 2 large veggie sausages (I use Trader Joe's Italian Vegan Sausages) - sliced
- 1 tsp oregano - fresh or dried. If fresh, chop
- 1 1/2 Tbl of olive oil
- Salt & pepper to taste
- Heat pan on medium with olive oil
- Add mushroom, salt, pepper, red pepper flakes, garlic & onion powders, and stir for about 3 minutes
- Add veggie broth and cilantro and stir occasionally for about 4-5 minutes more - shiitakes should be slightly crisp but not dry
- Remove from heat
- Evenly smear the smashed avocado onto both pieces of toasts
- Evenly divide the contents of the pan onto both pieces of toast
- Done!
- Heat pan on medium with olive oil
- When hot, add veggie sausage, salt & pepper
- Stir occasionally for about 5 minutes (we want to brown the outside of the sausages)
- Add the oregano and stir occasionally for 1-2 minutes more
- Add the spinach and stir occasionally for 2-3 minutes - spinach should be bright green and slightly wilted - do not over cook
- Remove from heat
- Evenly spread the cream cheese and then the hummus on both pieces of toast
- Evenly spread the contents of the pan on top of the toasts
- Done!
- White wine - riesling or chablis
- Red wine - pinot noir or zinfandel
Vegan Green Creamy Peanut Udon Noodles
Vegan Green Creamy Peanut Udon Noodles are made with healthy and simple ingredients, but these ingredients result in a delicious peanut buttery flavor that will leave you drooling with sauce down the sides of your mouth… SO good!
I made these a few weeks ago. Didn’t get any good pics but had to post because this recipe is too good not to share! I’m never selfish when it comes to sharing food, only in other facets of my life. 😉 Anyway, my kiddo and I were ‘chefin’ it up in the kitchen, and as per usual, I was trying to avoid spillage and contamination of the sauce. Epic fail I might add. The word “no” seems to fall on ears that participate in active selective hearing or out right deafness. Sigh… However, he’s so f’ing cute that sometimes I don’t give a shit. I pretend that I do, but I really just don’t. If you’re a parent, I’m sure you understand. If I chose to engage in every battle, I’d have bald patches on my head from pulling my hair out, wine red stained teeth from self-medicating with booze, and slurred speech – not from the vino, but rather, the Xanax. Permanent battle scars. LOL. It’s like the road’s divided. Thankfully, I just decided to take the more sane route, ’cause otherwise a crystal ball would totally show “alternate Heather” looking like the hot mess I just described above. Taking the sane and wise route? I’ve always massively sucked at this. Being a parent has made me a much better human being. Haha. 😉 Okay, back to the food. It’s just crazy freakin’ delish and you should eat it now. If you need to hide vegetables from your children in pureed form like I must do, I recommend this for your kiddo as well. Happy Thursday! MWAH! -FGG
PS- Not sure how to fix this, but my recipe is not appearing properly on a phone display…
PPS- My listening recommendation for you as you’re cooking:
- 1 package of udon noodles (cooked)
- 1 1/2 cups unsalted peanuts or peanut butter
- 2 C loosely packed baby spinach
- 1/2 C unsweetened coconut milk
- 1/4 C water
- 1 Tbl lime juice
- 3 Tbl soy sauce (I use Braggs Aminos)
- 1 Tbl white vinegar
- 1 Tbl honey
- 2 cloves of garlic
- Place all the ingredients except the noodles in your food processor or high speed blender (I used my Vitamix), and blend until completely smooth and creamy
- Pour sauce over noodles and mix well
- Done!
- Wine- Gewurztraminer OR pinot gris
The BEST Avocado Toast Ever!
The BEST Avocado Toast Ever! was created because I had left overs from my Organics to You delivery AND because I was tired of my everyday avocado and vegan cream cheese breakfast toasts. I mean, avocado, everyday, on almost anything, right?! However, I thought there’s always room to jazz up even the simplest of breakfasts… so, I did! I had left over rainbow chard and I sauteed that up with some seasoning. Threw in some julienned sun-dried tomatoes in oil and herbs, cut fresh chives from my garden, topped it with left over cilantro, and layered that on top of my avocado smash toasts. Lastly, I drizzled the shit outta them with hot sauce and a vegan ranch dressing… OMG!!! They were crazy AMAZING! I was totally pleased with myself as I was chowing down like a machine on ‘roids leaving a trail of sauce dripping down my face. I had just devoured true love in its most honest form… food. 😉 Hence the name of this post: The BEST Avocado Toast Ever!
My aunt lives in southern California and her neighbor has these beautiful avocado trees that extend into her yard and drop on her grass. This is like my freakin’ dream! She also has lemon trees that produce like crazy every year. Honestly, I think I’d quit teaching and start selling avocado toasts every morning at a stand in front of my house on the street. I’d graduate to selling various styles of guacamole in the afternoon with homemade tortilla chips and fresh lemonade from my lemon trees. I’d soak up the sun (well, from under my umbrella. If you knew me, you’d know I hate direct exposure to sun for too long), blast dope tunes from my old school radio, and chat with my customers – all day, everyday. What a suh-weet way to spend my days! Alas, I don’t live in or amongst that beauty. This is not to say that where I live doesn’t have its own incredible beauty as well, because shit, it TOTALLY does, it’s just different. Still, a girl can dream of lemons, avocados, the sun and a stand… aahhhh…
Please feel free to comment and let me know what kind of breakfast toasts you’re eating! Always looking to mix things up in the kitchen! Let’s share the food wealth, people! 😉
- 2 pieces of toast (I used TJ's Black Sour Dough and Rye)
- 1 small avocado
- Approximately 1 Tbl chives - cut however you'd like
- 4 leaves of rainbow chard - chopped
- 1 Tbl sun-dried tomatoes (I used TJ's julienned in oil and herbs)
- 2 Tbl spoons loosely packed cilantro
- Garlic & onion powder to taste
- Salt & pepper to taste
- Olive oil for pan
- Hot sauce to taste (optional)
- Vegan ranch to taste (optional) - I used Follow Your Heart ranch dressing
- While you bread is toasting, heat pan with olive oil and add the chard and sun-dried tomatoes Season with salt, pepper, garlic, and onion powder to taste
- Cook for approximately 3 minutes on medium or medium high and then remove from heat
- Smash 1/2 of an avocado on to each toast and then evenly divide the contents from the pan on top of the toasts
- Sprinkle the cilantro and chives evenly across both toasts
- Drizzle with ranch and hot sauce to taste
Vegan Banana Coconut Chocolate Peanut Butter Ice Cream!
Vegan Banana Coconut Chocolate Peanut Butter Ice Cream! Is literally the best ice cream ever! And, it’s done in 5 minutes. On top of the fact that it’s caaa-rrrraaazzzzyyy delicious, it is also healthy and beyond simple to make. Score! My sister, Jessica, was saying that she had been blending frozen bananas for ice cream and that gave me the ever-so-delicious idea for this glorious treat. Thanks, J-Ru! Frozen bananas, coconut milk, dark chocolate, peanut butter, cinnamon, and vanilla extract: blend in high powered blender (I used my Vitamix), and done!
My mom had an ice cream maker when we were little. I LOVED making ice cream recipes over the summer. I also totally remember making the vanilla and chocolate Jello pudding frozen bars which were my absolute favorite! Especially, the vanilla. Okay, this has definitely triggered a craving. It’s also reminded me of a camp my mother sent me to in Old Bethpage, Long Island when I was about 8; very interesting memories… I remember having to wear a bonnet and a long hand-sewn dress, high boots, and a metal can tied to a rope that wrapped around my waste so we could have birch beer on tap at the end of the day (let me tell you, this was the HIGHLIGHT of my afternoons). It was about 95f one day and I took off my bonnet, only to promptly be told to “put it back on, as the children back-in-the day could not remove their bonnets.” Yeah, I was living in olden times… just in 1989… sigh… We played with wooden circles and sticks, wrote with feather pens in old classrooms, made pickles, churned ice cream, and sang songs of the old. This is just one of the many strange camps I attended in my childhood… In hindsight, I can now appreciate these experiences. The key word there being “hindsight.” 😉 I’ll have to share a pic of myself from this time. Anyway, enjoy the delicious Vegan Banana Coconut Chocolate Peanut Butter Ice Cream! I hope, you too, can reflect upon any old camp or ice cream churning memories from your possible crazy youth! 😉
- 3 frozen bananas (I froze mine chopped up)
- 3 Tbl creamy peanut butter
- 1/4 C coconut milk
- 1/2 tsp of vanilla extract
- Pinch of cinnamon
- Pinch of salt
- Approximately 1.75 Oz (50 grams) of dark chocolate OR 2 Tbl cocoa powder (I used chocolate)
- Place all ingredients in a blender (I use my Vitamix)
- Blend until smooth and creamy
- Done!
Easy Cheesy Vegan Tofu Quesadillas
Easy Cheesy Vegan Tofu Quesadillas is another recipe I threw together during the Christmas holiday because (insert drum roll here)… my new and fabulous quesadilla maker entered my life! Santa loves me and knows me well. Once upon a time, when I was living in OR (the first time), on an old farm, 30 acres of glory: chicken coup, barn, bunk house, an old boat that someone had began making on the property, where we spent many a day drinking next to our horseshoe pit, amongst the apple, pear, nut, plum, and cherry trees, next to the grape and blackberry vines, wild mint everywhere and so much more… my hippie lovin’ roomies and I happened to purchase a quesadilla maker and we went nuts-o! Quesadilla everything! Brie and egg bfast quesadillas, veggie meat Mexican quesadillas, Italian, Greek, Thai… you name it. There was nothing we wouldn’t put in a quesadilla. The beauty of a quesadilla maker is that it seals the contents perfectly and creates beautifully even triangles so you look like a ‘profresh’ quesadilla chef galore. 😉 I implore you to buy one of these grand machines. They’re crazy cheap as well. Amazon that beotch up! It was a last minute decision to photograph these so I only have a few of the finished product. I didn’t really style them either but I still wanted to share this exciting new gift with you all, and to remind you that quesadillas are a great way to empty your fridge to support my “waste not” philosophy. Lastly, to encourage you to purchase a quesadilla maker if you have yet to own one. Happy quesadilla making! MWAH!
- 1/4 brick firm tofu - mashed
- 1 Tbl diced onion
- 1 clove garlic - diced
- 1 tsp nutritional yeast
- 1/4 tsp turmeric
- 1/2 tsp cumin
- Pinch of cayenne pepper
- 1 tsp oregano
- Salt & pepper to taste
- 2 Tbl tomatoes - diced
- 2 8-inch tortillas (I used Spinach)
- 1/4 C vegan cheese (I used my own recipe - in recipe index of my blog)
- Oil for pan
- *If using a quesadilla maker, heat now
- Heat a pan on medium and add oil
- Add onion and stir occasionally for 3 minutes (I pinch salt in as well)
- Add garlic and stir for another minute
- Add tofu and all spices/herbs/yeast and stir occasionally for approximately 5 minutes
- Remove from heat
- Put one tortilla in quesadilla maker or pan and evenly spread the tofu mixture and cheese on top
- Place the other tortilla on top and cook until both sides are browned
- Let cool for a few minutes, then cut into triangles, and serve
- Done!
- Feel free to add whatever else you'd like in the quesadilla and top with hot sauce!
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
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!
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
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.
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!
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
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
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
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
G’s Creamy Veggie Sauce (no cream)!
G’s Creamy Veggie Sauce (no cream) was created for my lil’ man, G. He is now officially two years old and killin’ it everyday! Keeping him strong and healthy is obviously my mama priority. A few months ago I made this sauce for him and quickly took some pics. Again, not back on the food photography band wagon yet, as I simply do not have any time for that, however, I decided I can’t let this deter me from posting on my blog! G stopped eating most vegetables in whole form for a bit but I wasn’t willing to cut them out of his diet. I thought if I pureed them into sauces, soups, etc that he may hop back on the veggie ship and sail back into veggie love. Alas, it worked! Frankly, I adore this sauce myself. It most certainly was created for my toddler, however, it is a perfect sauce for adults alike. Use whatever you’ve got leftover in your fridge and toss it in. This recipe can serve as your guide or you can follow it completely. If you’re looking to pack your wee one (or yourself) with a protein/vitamin flavorful punch, then this is the sauce for you! Veggies galore, beans, tofu, tomatoes, herbs, parmesan (optional for vegans or sub vegan parm) make up this burst of deliciousness and health that will make your taste buds dance for more! Easy, healthy, delicious and done in only 5 minutes! This G’s Creamy Veggie Sauce (no cream) is a must-add to your recipe repertoire.
- 1/2 medium head of broccoli
- 1/2-1 cup red & yellow peppers
- 1-2 cups spinach
- 1/2 brick firm tofu (drained)
- 1/2 can of cannellini or small white beans (keep some of the juice to throw into the blender)
- 2 cloves garlic
- 1 small onion (optional)
- 1 can of good tomatoes in Italian herbs if you have it OR the equivalent in marinara sauce
- 3-5 Tbl of pesto sauce (green or red)
- parmesan cheese to taste (optional for vegans or sub with vegan parm)
- oregano to taste (fresh oregano if you have it)
- salt to taste
- pepper to taste (I don't use pepper when making it for my toddler)
- Add all of the ingredients into a blender or food processor and puree until smooth. Done!
- Makes approximately 3 pints of sauce
- Feel free to get creative in your sauce making and add the leftover veggies in your fridge
- I serve this over whole wheat rotini noodles
- Red: Cabernet Sauvignon
- White: Pinot Grigio
Egg Muffins To-Go!
Egg Muffins To-Go! is amazingly quick, easy, healthy and perfect for anyone crunched for time but wanting to maintain healthy eating. Take the route of ease and health instead of grabbing a convenient store or deli style breakfast! These Egg Muffins To-Go! can also be a quick snack. You can save these for 3 days or make in individual muffin tins every morning. Any way you slice it, it will be simple! If you’ve read my last post you’ll know that I am preparing for the biggest move of my life. Leaving Beijing after 5 years and trying to organize my life back in the US from abroad has been beyond crazy, busy, and insane! Hence my lack of posting as of late. Throughout all of this craziness and insanity, I have truly enjoyed the planning! However, time is a factor that has greatly diminished. I most definitely do not want to start eating poorly during a period when I really need to stay healthy, focused, and feeling good. Not to mention, I would never compromise little G’s health and we are eating almost all of the same meals together these days. This means that I am still cookin’ but I do not have all of the hours that I typically have had to do it. I’ve been making dishes that are delicious and healthy but also that are quick and easy. If you are crazed for time or just want to keep it simple, these Egg Muffins To-Go! are an amazing idea for your repertoire. Sandwich it between some whole wheat toast, throw it in a wrap, or just have one or two straight from the muffin pan (this is how G and I do it). Loaded with veggies and herbs, and straight to a healthy heart and happy diet… Eat well and enjoy!
- 4 eggs
- 3-4 Tbl broccoli - diced finely
- 2-3 Tbl red & yellow peppers - diced finely
- 2 Tbl sharp cheddar - diced in small cubes
- Herbs to taste (dried or fresh). I used basil and oregano and I've also used an Italian herb mix
- Salt & pepper to taste
- Optional: veggie sausage & spinach (well chopped)
- Olive oil for muffin tins
- Preheat the oven at 350 f
- Brush the muffin tins with olive oil
- Crack one egg per tin
- Sprinkle a mix of the veggies, herbs, cheese, and s & p, divided evenly, per tin
- Take a fork to quickly mix each tin together
- Place in oven and bake for approximately 15 minutes (you can stick a butter knife or toothpick in the middle to check the progress of the yolk-cook to your desired temp)
- 1 egg makes 1 muffin. Make as many servings as you'd like!
- Use whatever veggies or cheese that you have in the fridge. If I had veggie sausage, I would have added that as well.
5 Minute Tofu & Broccoli
5 Minute Tofu & Broccoli is exactly what I need in my life right now! I have been lagging in posting on my blog because I am preparing for 3 concerts in less than two weeks, in addition to preparing to move after 5 crazy and awesome years in Beijing! There are barely enough minutes in the day to keep up with my main priorities! Finding nannies, apartments/houses, buying a car, sorting through insurance (after 5 years of having none), cell phone plans, and the fact that we don’t own so much as a fork anymore! Coming abroad to China, you are given amazing housing that is fully furnished. I had shed my entire life of belongings when I left the US. It’s more than exciting to be purchasing, planning, and preparing for the future, but dang! It’s busy to the extreme! I am, however, EXTREMELY excited even though this is quite bittersweet. There have been tears shed for the smallest of things because I know I’ll never be doing them, or doing them this way, again.
5 Minute Tofu & Broccoli was not meant to be a blog post. I literally had zero time, looked in my fridge (or scrounged around more accurately), threw stuff in a pan, created as I went, and voila. Done in 5 minutes! I was so stinkin’ pleased with myself and the bowl of food looked quite “pretty” that I decided to snap a few shots. This is why you will not see the process making in this post. I had no intention of posting or picture taking until it was all done! To add to this, my amazing friend, Lindsay, had just showed me how to use the basics of Lightroom. Once upon a time, I had attempted to teach myself Photoshop. Once and only once. Honestly, I got so incredibly frustrated by this program that I refused to try it again and almost cried. This seriously happened. In the future, when I actually have back that little thing we like to call “time,” I fully plan on revisiting the horror with a clearer and more driven head, however, until then, if not always, Lightroom is far more intuitive and most definitely did not bring me to the verge of tears. If you are a Beijinger, and even if you’re not, check out my friend’s amazing blog! She offers fabulous packages for family shots etc around Beijing. My best Beijing friend, Alana, who you’ve all heard about just got some great pics from her. I threw this 5 Minute Tofu & Broccoli picture into Lightroom so Lindsay could show me some basics. Fabulous program! Unfortunately, had to throw it in Photoshop to do one small thing that Lightroom does not do and it saved like this… blurry and discolored! Didn’t even remotely attempt to fix it, as I was not going down that rabbit hole again! Like I said, for future days with more time and perhaps a glass (at least) of wine.
Tofu, broccoli, tumeric, onion, garlic, Braggs Amino Acids (or soy sauce!), ginger powder, red pepper flakes, s & p, topped with some Goddess dressing, and done. Like I said, 5 minutes to awesomeness doused in a bowl of health. Simple living for stressful times does not have to mean abandoning your health & tummy happiness. Eat merry & be happy!
- 1 brick firm or extra firm tofu - Very well drained! - Sliced into squares
- 1 small head of broccoli - florets
- 1/4 cup diced onion (optional)
- garlic powder to taste (if you have more time or have pre-minced, throw in 2-3 cloves real garlic)
- tumeric - pinch or two
- red pepper flakes - to taste
- Braggs Amino Acids OR soy sauce - at least 3 Tbl
- s & p to taste (if using soy sauce, limit your salt or do not add)
- Goddess dressing - to taste
- Sesame oil (or whatever you've got!) for pan
- Heat oil in pan
- Add onions - cook for 1 minute
- Turn heat up (fairly high)
- Add pressed tofu, garlic, ginger, pepper flakes, tumeric, and s & p -press down on tofu. Flip after 2-3 minutes.
- Throw in the broccoli and Braggs or soy for the last minute. Toss well
- Remove from heat, let cool for a minute or two, and top with Goddess dressing
- Feel free to add anything you'd like or remove anything from this dish. It's delicious but you can also use this as a guideline to healthy & quick cooking dishes that would be similar. Use what's in your fridge!
- White wine pairing - Gewurztraminer
- Red wine pairing - Sangiovese
My Morning Through Snack Daily Food Routine (shed those lbs & still eat well)!
Well, it’s official. I’ve finally decided that to make my goal weight by mid-June I am officially going to have to kind of… err… sort of… uugghh… maybe diet a bit! Yuck! That tasted bad evening writing down that hateful “d” word. I made it 6 months while staying on target or even getting ahead of my chart and have hit the longest of plateaus over the past 3 months. If I plan on “making it” to the finish line I have to actually cut back a bit. I’ve also just revamped my workout. In previous posts I had mentioned the glory of Jillian Michael’s Shred It Level 1. Well, now it’s Level 2 in addition to her 6 Weeks to 6 Pack Abs (if you want to die a painful workout death… do this. It’s killer! But amazing), and I am taking hour long Latin dance classes every Friday. I feel the combo should get me to where I need to be in the short bit of time I seem to have left. Sigh, sigh, and sigh again… however, I feel great! So, that’s the silver lining, and the hope for total “svelte-ness” is my dangling carrot. In my mind it’s super model status, however, reality strikes in the form of a possible thinner thigh, arm, and a true dream of 50% of Jillian Michael’s abs. We dream big here my friends. I mean BIG. I do indeed, dare to dream.
I start every morning with my G’s Oatmeal Smoothie recipe. My little man (Greyson) LOVES them, as do my husband and myself. Berries mixed with oatmeal, coconut milk, and yes, spinach! Don’t let this scare you! The spinach is masked by the coconut and the sweet fruit. An incredibly healthy and satisfying start to your day. Not to mention, I make it the night before so the oats have been fully soaked, it will be cold without having to add ice, and let’s face it, one less step to slow down your morning. Sold! Next, I arrive at work and have a small snack of almonds, walnuts, pumpkin seeds, and a clementine. I love all of them and they keep my belly content until a later snack or early lunch. I swallow this down with a cup of chrysanthemum tea with a dash of cayenne pepper, lemon juice, and an ever-so-small squeeze of agave. This is incredibly refreshing and easy to drink. After this, I return to the caffeine with a Jasmine Green Tea (I have a black coffee as soon as I arrive at work). For a small lunch or hefty snack, I have a whole wheat slice of bakery bread loaded with all kinds of delicious seeds, and I smother it in my homemade Classic Hummus after smashing some avocado on the bread (sometimes with a tomato or some cheese as well-all depends on how crazy I feel that day!). If I want to make this more of a lunch, I will have a heftier slice of my bread and it’s toppings plus I’ll tack on a salad or soup, like my Pesto Mushroom Salad or my Creamy Vegan Broccoli Soup. I’m not trying to pack the calories in but I definitely want to feel satisfied and really enjoy my food. What’s eating if we don’t love it?! My goal is to fuel my body with the “best” and enjoy it in the making. Simple, happy, delicious. Join me in my not-so-new morning mantra!
Robert Moses Sandwich (Eggplant Feta Mediterranean Sandbo)
Robert Moses Sandwich (Eggplant Feta Mediterranean Sandbo) is a sandwich from my childhood. Therefore, this will be one of my more poetic posts. If you’re from LI or the greater LI, NY area you are already familiar with summers at the beach… Robert Moses was my every weekend. An amazing Long Island beach that from an aerial view could be hard to see the sand, as it was packed to the brim with bodies & umbrellas. People having picnics and playing paddle ball, body surfing, boogie boarding, reading magazines, and listening to classics on the radio, all whilst under a sea of umbrellas…everyone there for the same reason, enjoying the same sun, sand, and sea. To sum it up, it was AMAZING! Coconut ice cream bars from the vendors strolling along the beach and for those who could imbibe, cocktails masked in coolers poured into a classic Solo cup. Does life get better than this? Truly, I think not. If yours does, please share because I want to know your secrets! I digress, this is where Robert Moses Sandwich (Eggplant Feta Mediterranean Sandbo) was born. My mother would pack the “herd” loads of food for the day. We were always going strong in the number department! At this point, 4 children plus friends made for an even better beach day. My mom always made these amazing sandwiches. They were made “special” just for the beach. They were delicious to begin with, but I am more than sure this only helped to make them taste even more scrumptious! Eggplant cooked with oregano, feta, tomato, red onion, spinach, fresh basil, and a fresh baked baguette- simple, easy, and amazing! I’ve taken some liberties with my mother’s sandwich but that’s only because I cannot remember it in its true form. In Beijing, I am most definitely not having beach weekends, however, in the Spring season, when pollution allows, Chaoyang Park is pumpin’ and we are a’ picnickin’! Robert Moses Sandwich (Eggplant Feta Mediterranean Sandbo) was our last bite of delish at the park. Sharing my childhood tastes and memories with you…
- 1 medium sized baguette (fresh bakery style is best)
- 1 handful of spinach
- 1/4 C chopped fresh basil
- 1/2 small red onion (I keep them in rings)
- 1 small ripe tomato-sliced
- 1 small eggplant-sliced
- Feta cheese - to taste (I like a fair amount)!
- 1 tsp lemon (1 slice) or lemon juice (optional)
- Oregano to taste
- Salt & pepper to taste
- Olive for pan & for brushing on the baguette
- Cook your eggplant with lemon (optional), salt, pepper, and oregano for about 3-5 minutes depending on the thickness
- Slice open baguette and brush each side with olive oil. Sprinkle on salt/pepper, and more oregano if you desire (I do)!
- Place the feta, onion, and basil on the bottom. Next, top with tomato, eggplant, and then spinach
- Beer pairing: (In your beach cup of course)!
- Cold Amber or ESB
- Sauvignon blanc OR Chardonnay will both do here!
Green Goddess Cheesy Quesadilla
I have been on a quesadilla kick lately. Honestly, they’re amazing no matter what you do to them. Years ago when I lived in Oregon my roommate got a quesadilla maker. Now, I’ve always been partial to a quesadilla cooked in a pan, as my father had always made them for me this way, however, for this month long quesadilla binge that occurred post purchase of the quesadilla maker many moons ago, I was in love. We’re talkin’ breakfast, lunch, and dinner quesadillas. We couldn’t be stopped. Everything from eggs, tofu, every cheese in the rainbow, veggies, veggie meat and more had a place in a quesadilla at one time or another. Needless to say, I went on a quesadilla hiatus after this. Ahhh… old OR and quesadilla memories. Makes me smile! I’ve been creating all kinds of craziness lately in a tortilla or two. The Green Goddess Cheesy Quesadilla reminds me of the old farmhouse Oregon days. Yes, we lived on a 30 acre farm. It was awesome! I miss my gigantic gardens more than words can say. I loaded it with mozzarella cheese (it oozes as you slice it open…yum…), basil, tomato, spinach, and then topped it with smashed avocado & salt, and a pesto rosso (sun-dried tomato pesto). It was beyond fabulous, deliciousness to the extreme! Hence why I’ve given it “Goddess” status. Just to top it all off, it took ten minutes. Easy, quick, amazing. Crack open a nice Peroni and mangia!
- 1 whole wheat tortilla
- Approximately 2-3 cups shredded mozzarella
- Large handful spinach
- Small handful basil - chopped
- 1 small ripe tomato -sliced thin
- 1/4-1/2 ripe avocado
- 2 heaping Tbl pesto rosso
- Salt & pepper to taste
- Dried oregano to taste (optional)
- Olive oil for pan
- Oil & heat pan
- Add spinach, salt & pepper, and oregano - cook for about 1 minute. Remove from heat
- Place tortilla on pan. Add cheese, then basil, spinach, and tomato. Fold tortilla in half
- Heat each side until golden brown and cheese is fully melted
- Let cool for a minute or two and slice in half
- Top each half with smashed avocado and salt followed by your pesto rosso
- A cold Peroni or beer of your liking
Crazy Delicious Veggie Couscous
Crazy Delicious Veggie Couscous is easy, incredibly healthy, and can be made in just ten minutes! I’m always trying to make something well-balanced, healthy, and yummy for my wee man, Lil’ G. Now that he is eating what I eat, this has cut down my Sunday cooking by almost 2 hours, as I like to make two big meals for the week for the both of us. Not to mention, I’m also always attempting to create dishes from the leftover ingredients in my refrigerator. What’s that annoying phrase I keep posting? Oh yes, waste not! Clearly, I am a pusher of this personal philosophy. Food truly is a terrible thing to waste. Onwards, I was hangin’ with Greyson looking for a dish to make for us. I loaded the floor with pots, pans, spoons, and a variety of other kitchen items for G to play with whilst I took to the stove. After all, he has just turned 17 months. Can he entertain himself? Sure. For a little bit of time. However, when I give him the opportunity to play with things he doesn’t get to use daily, this increases my odds of a more lengthy self-play session giving me the opportunity to cook with ease! Of course we play and “compare” creations throughout, too. 😉
Crazy Delicious Veggie Couscous is a perfect choice for an easy and healthy dinner any day/night of the week. Pumpkin, lentils, carrots, mushrooms, spinach, and herbs make this dish a tasty meal. Naturally, feel free to add any veggies you may have left over in your fridge. Please comment and let me know how your creations came out. Share a pic and let’s chat about ideas for other couscous delights! Enjoy!
- 2 C cooked whole wheat couscous
- Olive oil for cooking
- 1 shallot - diced
- 3 gloves garlic - diced
- 1 can lentils
- 1 C pumpkin - diced
- 1 carrot - diced
- 1 C mushrooms - sliced (I used cremini)
- 1 handful spinach leaves
- Dried parsley, oregano, and basil to taste
- Salt & pepper to taste
- Optional: Parmesan cheese for topping
- While your couscous is cooking, heat a large pan with oil
- Add shallot and cook for 1 minute
- Add garlic and cook for 30 seconds - stir
- Add carrots, pumpkin, and some salt & pepper. Cook for 3-4 minutes
- Add mushrooms, lentils, and herbs, more salt & pepper if needed. Cook for 2-3 minutes
- Add spinach and any more herbs you would like. Stir for 30 seconds.
- Place in individual bowls. Serve
- Garnish each bowl with parmesan cheese & dried parsley
- Serves 6 adult sized dinner bowls.
- Optional: Cook your couscous with a veggie broth cube
- White - Viognier
- Red - Syrah
Mediterranean Faux Chicken Wrap
Mediterranean Faux Chicken Wrap is was the product of the amazing & surprising purchase of my Morning Star Chik Patty find. If you’ve read the post prior to this, you will know of the true and utter gleamingly wondrous glories that were running through my heart upon finding these patties. Something so simple but I had never seen in Beijing for the 5 years I’ve lived here! It filled my vegetarian soul for sure. Needless to say, I made Chik Patty everything for weeks!
As per usual, this wrap was concocted via the remnants in my refrigerator. Waste not, people! I’ve been on an arugula kick lately, as I’ve been getting loads of amazing & perfectly spicy arugula. I threw some feta, hummus (click for recipe), cucumbers, cherry tomatoes, oregano, arugula, s & p, and of course, a Chik Patty into a whole wheat wrap. Thus the birth of this Mediterranean Faux Chicken Wrap. Super healthy, incredibly easy, tasty as can be, and last, but not least, done in 5 minutes! Who could ask for more?! Use what you’ve got, add to this wrap recipe, and get your creativity cookin’, please feel free to leave a comment as to how you’ve done yours. Eat well!
- 1 whole wheat wrap
- 1 small-medium handful of arugula
- 2 tsp oregano (less or more if you'd like)
- 2 cherry tomatoes - sliced OR a few sun dried tomatoes diced
- large spoonful of hummus (I like A LOT)
- feta cheese - as much or as little as suits you
- 4 thin slices of a cucumber
- 1 Morning Star Chik Patty - diced OR any soy product you deem delicious
- sea salt & cracked pepper to taste
- Smother your wrap in hummus, place the cucumbers on top, and sprinkle with oregano
- Layer the arugula atop and then place all ingredients over the arugula
- Sprinkle with your salt & pepper
- Roll it up and you're done!
- Sauvignon blanc
Italian Arugula Pizza Salad
Italian Arugula Pizza Salad is healthy, easy, delicious, and completed in only 5 minutes! I had a few ingredients left over in my refrigerator and desperately wanted to make an arugula salad before my arugula went south. Also, I had found for the first time ever in Beijing, drum roll please… Morning Star Original Chik Patties! It had been years since I had eaten these amazing delights. Thrilled? Elated? Over joyed? Not even! I was soaring-over-the-moon-excited about this find! I paid about $10 for a pack and didn’t even bat an eye. In fact, I bought many packs to stock the freezer with. I was intoxicated with sheer and utter joy. The simple things in life are not always alive and well in Beijing so these moments that may seem small and insignificant are truly beaming rays of sunshine in my smoggy world (pollution…ever-so-“ugh”) when they are found. Whilst I was still soaring so high, I took to the fridge and threw what looked like ingredients to make a pizza with onto the counter top. However, there was no pizza. Though there was a delicious salad in the making in the form of a pizza! And in 5 minutes, I was scarfing down my Italian Arugula Pizza Salad. Yum! I implore you to abandon your pizza Friday (or whatever day of the week it may be) and replace it with this salad. If even only for a week of carb cutting. Let me know your thoughts. Happy “pizza” day!
PS- Excuse this picture please! I just had to take a pic of this deliciousness but it was quite late at night.
- 2 handfuls of arugula
- 1 Morning Star Chik Patty (or any soy product you deem comparable)
- 1 Tbs capers
- Approximately 1/4 C garbanzo bean
- Tomato sauce to taste (I used a decent bit, as this is primarily your dressing)
- 2 Tbl creamy cheese (I used a cracked pepper gouda because it was in my fridge. I think mozzarella would be best) or any cheese you so desire
- 1-2 Tbl pesto (optional but a delcious addition)
- Oregano to taste
- Slice your faux chicken patty
- Place your arugula in a bowl and mix together all the ingredients
- Mangia!
- Mozzarella or parmesan cheese would be my first two choices. However, you know my food philosophy. Use whatever is in your fridge first and foremost. Waste not! Lastly, feel free to put this inside of a wrap if you'd like.
3 Minute, 4 Ingredient Hot Chocolate Mini-Mug Cake!
Mug Cakes. These seem to be the new fad, similar to the one pot pasta fad. Just like my recent one pot pasta post (super delicious by the way!), I decided to try my hand at a mug cake. Curiosity struck, creativity was abound, and kitchen craziness soon ensued! After a few go arounds, I landed on this amazingly easy and delicious “3 Minute, 4 Ingredient Hot Chocolate Mini-Mug Cake!” recipe. I was inspired by my “Warm & Delicious Spiked Choco-Coffee” recipe (which also made it onto Food Gawker last week!) that uses hot cocoa. I guess I am going through a hot chocolate phase at the moment. Typically, I’d choose a bagel, a potato chip, a slice of pizza, anything that is uber carb-o-licious over any sort of sweet, as I’m a carb lover to the extreme. I am just going to assume this is a new phase for me. Hopefully, for my hips, a fleeting phase! This cake is a perfectly adorable and beautiful little individual cake (presents itself in the shape of a mini molten lava cake!) that would make a quick & easy dessert for an impromptu or preplanned gathering of your friends. I shredded some coconut flakes, and sprinkled some chocolate chips & powdered sugar over the cake for a beautiful and tasty garnish. I did this all in a mere 4 minutes! So my friends, pick a mug, any standard favorite mug, and get mixin’! Your tastebuds await!
- 1 individual sized packet of hot chocolate
- 1 egg
- Dash of vanilla extract
- 1 tsp of sugar
- 1 mug
- In your mug, mix all the ingredients together - stir well
- Put the mug in the microwave for about 1 1/2 minutes
- Remove from mug and put in small bowl
- Serve warm
- I garnished this with coconut flakes, chocolate chips, and a sprinkling of powdered sugar for my guests. Beautiful & delicious!
- Optional: If your texture is not as desired, simply add some water to the mix!
One Pot Lightly Creamy Pasta To Die For!
One Pot Lightly Creamy Pasta To Die For! was going to be called “The Only One Pot Lightly Creamy Pasta You’ll Ever Need” until I quickly realized how incredibly easy, delicious, and amazing this dish is that I most certainly will be making many more one pot pastas in the near future! I’ve always been curious about this one pot pasta trend and didn’t have much faith in its alleged & wondrous glories. I am happy to report that despite my cynicism these can truly be incredibly flavorful meals. Woo-hoo! KISS factor on and topping out at the highest of tastebud scales! This particular one pot pasta dish features camembert, mushrooms, tomatoes, peas, and basil for a full on flavor explosion. Not to be missed, messed with, or frowned upon, I assure you. I’ll even stamp it with my 100% guarantee. Sold, or at least I certainly hope you are!
I had no basis for a recipe when coming up with this one pot pasta. All I knew, like I always know, is that I wanted a ton of flavor. I am not one for the bland. I am a flavor junkie for sure. Are all foodies this way? Who knows. Anyway, I pretend that they are. Hubby was away visiting his other most favorite person on the planet for the weekend (yes, he most definitely has a bromance with an English lad. Cheers to you, John. Miss you! Xx – PS- they would both HATE that I used that word) and doing a photoshoot with wee man G can be crazy at best. I took full advantage of his nap (though much later in the day than I would’ve liked for my natural light…sigh, can’t win ’em all!) and went to town, creating as I went. The result? Magic! Magic in one freakin’ pot! Top that! I dare you. I was delighted to learn that one pot pastas kick some serious a**! It was slightly creamy and exploding with flavors, especially from the mushrooms and basil. I can’t suggest a pasta dish for your next meal more highly than I suggest this One Pot Lightly Creamy Pasta To Die For! Mangia!
- 1 lb whole wheat spaghetti
- 1 wheel of camembert cheese - remove skin & dice
- Lg handful of basil - loosely chopped (about 3/4 - 1 C)
- 13 cremini mushrooms - sliced
- 10 small - medium ripe tomatoes - halved or quartered depending on size (should be about 1 1/4-1 1/2 C)
- 2 C frozen peas
- 1 shallot - diced
- 3 cloves garlic - diced
- 3 vegetable stock cubes
- Olive for pan (a healthy amount)
- 5 C water
- Sea salt & cracked pepper to taste (I'm not stingy!)
- Parmesan cheese (optional)
- Add olive oil to pasta pot, heat on low, and add shallot - 1 minute
- Add garlic - 30 seconds
- Add mushrooms, salt & pepper. Stir. Cook for about 3-5 minutes
- Add tomatoes & half of the basil. Stir. Cook for 1-2 minutes
- Add veggie cubes and stir frequently for 1 minute
- Add water and bring to boil. Then add pasta and stir
- With 5 minutes left in your cook time for your pasta, add the peas. Stir
- When pasta is done, turn off heat, add the rest of the basil and the camembert. Stir well
- Cover pot with lid and let sit for a few minutes. Stir again & serve!
- Garnish with basil & parmesan cheese
- This serves either 4 large bowls or 6 medium sized bowls.
- To reheat, add a smidge of veggie broth with a wrist flick of olive oil
- Red- Rioja or White- Unoaked Chardonnay
