My Instagram profile
My Youtube Channel

Menu

About
Food
- Gluten-Free
- Breakfast
- Lunch
- Dessert
- Vegan
Bucket List
Travel
Photos
Videos
Contact Me

The Gastronomy Gal

Simplicity in food and travel

Search for...

4-Ingredient Chocolate Protein Bites (Vegan + GF)

Creamy Spinach and Mushroom Pastry Braid

Vegan Pumpkin Alfredo Pasta

Roasted Lemon Pepper Carrots (Vegan + GF)

Top Posts & Pages

Seaside in Winter: Aegean Sea
3-Ingredient Peanut Butter Chocolate Truffles
4-Ingredient Chocolate Protein Bites (Vegan + GF)
Creamy Spinach and Mushroom Pastry Braid
Japanese Souffle Pancake (w/ Recipe Video)
bucket list
Chocolate Dipped Matcha Waffles (Vegan)
Custard and Bubble Tea Street Pancake (w/ Recipe Video)
Vegan Pumpkin Alfredo Pasta
Sweet Potato Brownies (GF + Vegan)

Advertisements

Travel

Share this:

Twitter
Facebook

Like this:

Like Loading...

Follow The Gastronomy Gal on WordPress.com

Follow Blog via Email

Never miss a post. Click to follow thegastronomygal and receive notifications of new posts by email!

Join 1,200 other followers

Instagram

Here is a fun and festive recipe that is a healthy alternative to cake donuts: Purple Sweet potato baked donuts that are better-for-you since the sweet potato replaces most of the sugar and oil. I topped the donuts off with a sweet potato glaze and shredded coconut. Here is the recipe: For donuts: 3/4 c. whole wheat flour or all-purpose flour* 1 tsp. baking powder 1/2 tsp. cinnamon 1/8-1/4 tsp. ground ginger pinch of salt 2-3 tbsp. liquid sweetener (I used honey) 2 tbsp. milk (any type of milk works) 1-2 tbsp coconut oil* 1/2 c. mashed ube 1 egg 1 tsp. vanilla extract Full recipe instructions are in bio link💕

A 4-ingredient chocolate protein bite that is no-bake, vegan, gluten-free, and refined sugar free? Count me in! For the past couple years, quick food processor snacks have been my favorite things to make because of easy clean up. Making snacks at home also beats store-bought grocery snacks because you know what you are putting into the snack! Here is the recipe: 1 1/2 c. raw walnuts 1/2 c. cocoa powder 1 c. dates soaked in hot water (I used deglet noor dates) 1/8 c. toasted and unsalted pumpkin seeds. Full recipe instructions in in my bio💕

If you want to make something in between a cake and pudding texture, you must make this Cherry Clafoutis which has a unique texture that is the best of both worlds! Slightly crunchy on the top but soft and pudding/like in the middle. This dessert is difficult to resist especially since cherries are the star of this dish. Here is the recipe: 1 c. cherries, pitted and halved 1/2 c. milk (any fat percentage will work) 2 eggs 1 tsp. vanilla extract 1/2 tsp. caramel extract (optional) 1 tbsp. melted butter 2 tbsp. slivered almonds 1/4 c. granulated sugar 2 tbsp. brown sugar pinch of salt 1/4 c. AP flour 1 tsp. lemon zest 1/2 tsp. baking powder powdered sugar for dusting Full recipe and instructions are in the link in bio! Happy baking💕

Last but not least, this Thanksgiving recipe is a Creamy Mushroom Spinach Pastry Braid, thanks to @pfpuffpastry which saved me so much time since I didn’t have to make my own puff pastry dough! I literally created this recipe on the spot, brought it to a potluck, and people thoroughly enjoyed it so I can guarantee you all that it is delicious! Make this beautiful pastry for your friends and family by following some easy braiding steps. It looks a little intimidating but I promise you that it is so easy to make! Here is the recipe: 1 puff pastry sheet 2 T. minced garlic 10 oz. baby bella mushrooms, washed and sliced 3 c. fresh baby spinach 3 T full-fat cream cheese 2 T oil or butter 2 tsp. all purpose flour 1 egg for egg wash 1/4 tsp. salt 1/2 tsp. black pepper 1/8 c. white cheese of choice (parmesan, mozzarella, asiago, brie, white cheddar, etc.) Recipe is in bio link💕

This pasta looks tasty doesn’t it? It’s vegan and it’s creamy and it’s filled with nutrients because it is made with raw cashews and pumpkin purée! But don’t worry, it still has all the flavors you would wish for in pasta because I used vegan Parmesan cheese, margarine, sage, and pumpkin pie spice. This is my vegan pumpkin alfredo pasta that is an excellent dish for Thanksgiving dinner. I added some spinach for some extra pop of color, but you may feel that you want to add broccoli or mushrooms instead which is totally fine! Here is the recipe: 1/2 c. raw cashews soaked at least 2 hours 1 1/2 c. water 2 T. minced garlic 1/4 tsp. pumpkin pie spice 1/2 tsp. salt 1 T. margarine, vegan butter, or olive oil 2 T. chopped sage 4 T. vegan parmesan cheese 1/3 c. canned pumpkin puree 8 oz. cooked pasta of choice 1 c. fresh spinach (optional) The full recipe and instructions is in my bio link💕

Today’s Thanksgiving recipe is a pan of Roasted lemon pepper carrots with tahini dressing that is completely vegan! This appetizer costs roughly $2-4 to make and is insanely flavorful. Baby carrots are some of the cheapest vegetables on the market and you can step up your typical carrots and ranch with this dish that is oh so good! The tahini drizzle is optional since the carrots are so flavorful themselves, but I love having a combination of textures. Here is the recipe: For carrots: 1 bag 16 oz. baby carrots 1 1/2 tsp. lemon pepper seasoning 1/2 tsp. salt (if lemon pepper seasoning is unsalted) 1 T. olive oil For tahini dressing: 1 T. tahini 1 T. water pinch of salt 1/4 tsp. crushed garlic 1/2 tsp. lemon juice Visit link in bio for the full recipe instructions 💕

Advertisements

Past Posts

December 2019
M	T	W	T	F	S	S
« Nov
						1
2	3	4	5	6	7	8
9	10	11	12	13	14	15
16	17	18	19	20	21	22
23	24	25	26	27	28	29
30	31

Recipes

Recent Comments

	terrifiedamateur on 3-Ingredient Peanut Butter Cho…
	Jamie Lin on 4-Ingredient Chocolate Protein…
	Jamie Lin on 4-Ingredient Chocolate Protein…
	Jamie Lin on 4-Ingredient Chocolate Protein…
	Jamie Lin on 4-Ingredient Chocolate Protein…

Advertisements

Top categories: food
My Youtube Channel

%d bloggers like this: