Summer Tomato Galette

Tomato Galette with fresh herbs and cherry tomatoes.

Have you ever tried Galette? This Summer Tomato Galette does taste amazing and will definitely make your mouth water. It is great to enjoy in the summer time and can be taken with you on the go as well. This Summer Tomato Galette is loaded with nutritious and healthy ingredients. This dish is made with a delicious cashew cream cheese layer and fresh herbs and spices. Topped with fresh cherry tomatoes this Galette does come together perfectly in my opinion.

This Summer Tomato Galette is:

  • Tasty
  • Vegan and vegetarian friendly
  • Healthy
  • Nutritious
  • The perfect summer recipe
  • Wholesome
  • Naturally dairy free

What is Galette?

Galette is a french pastry that can be either made sweet or savory with edges roughly folded in to create a gorgeous, rustic-looking bake.

The word “galette” comes from the Norman word “gale”, meaning flat cake. Galettes are usually do have a very rustic look, meaning that they are usually flat round or freefrom cursty cakes. However, in the case of a Breton galette the dish is prepared with a pancake batter that usually contains buckwheat flour. In addition, galettes are also usually pretty adaptable making in fairly popular. The key is to simply roll out your pastry, top with your filling and fold it up roughly before popping it in the oven.

Ingredients you will need

  • Tomatoes: I used cherry tomatoes for this recipe, because I personally do enjoy the mild and sweet flavor they have. However, you can use regular tomatoes as well or even mix the two.
  • Thyme: Provides a fresh flavor to the galette. I recommend using fresh thyme.
  • Flour: I used regular all-purpose flour.
  • Yeast: Yeast is needed for the dough. It helps the dough to rise.
  • Olive Oil: Also needed for the dough.
  • Salt & Pepper: Enhances the flavor.
  • Cashews: I used cashews as the base for the vegan cream that is placed under the tomatoes.
  • Nutritional Yeast: Needed for the cream as well. Provides the cheesy flavor that goes great with the tomatoes.
  • Garlic: Adding garlic does make everything better right?
  • Lemon Juice: Also needed for the cream.

If you are looking for more healthy summer recipes you might also like:

Finally, if you try this Vegan Watermelon Tuna Poke Bowl out yourself, do not forget to rate this recipe and to tag me on Instagram @aboutannella. I am always happy to connect with you and see your beautiful recreations. For more food related content and inspiration make sure to follow my Pinterest account. Other than that, happy cooking!

Tomato Galette with fresh herbs and cherry tomatoes.
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Summer Tomato Galette

This Summer Tomato Galette is loaded with nutritious ingredients. It is made with a vegan cashew cream cheese layer and topped with fresh cherry tomatoes.
Course Main Course
Cuisine French, Vegan
Keyword galette, Healthy
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Yield 4 servings

Equipment

  • Food Processor

Ingredients

For the dough

  • 2 1/2 cups All-Purpose Flour
  • 1 tsp Yeast
  • 1 tsp Salt
  • 1 tbsp Olive Oil
  • 1 cup Warm Water

For the Cashew Cream Cheese

  • 1 cup Soaked Cashews
  • 1/2 cup Nutritional Yeast
  • 1 tsp Salt
  • 1 tsp Pepper
  • 2 tbsp Lemon Juice
  • 1/2 cup Water

For the Toppings

  • 1 tsp Fresh Thyme
  • Cherry Tomatoes

Instructions

For the dough

  • In a large bowl, combine the All-Purpose Flour, Yeast and Salt. Stir well.
  • Pour in the Olive Oil as well as the warm water and mix with a stiff spatula or the standing mixer until a ball of dough begins to form.
  • Knead the dough with your hands for about 5-10 minutes or until the dough is smooth and elastic. If the dough sticks to the bowl or your hands, add a tablespoon of flour at a time until it’s easier to work with.
  • When you have finished kneading the dough, set aside in a bowl and cover it with a clean kitchen towel. Place it in a warm area to rise.

For the Cashew Cream Cheese

  • Put the Soaked Cashews, Nutritional Yeast, Salt, Pepper, Lemon Juice and Water in a food processor. Blend until smooth.

For the Toppings

  • Slice the Cherry Tomatoes.
  • Preheat the oven to 180°C/356°F degrees.
  • When the dough has doubled in size, you are ready to roll it out. Place your the on a clean, floured surface. With a rolling pin, roll the dough flat on the surface.
  • Place the dough onto a baking tray. Spread the Cashew Cream Cheese onto the dough. Then add the Cherry Tomatoes on top and sprinkle it with Fresh Thyme.
  • Fold up the edges from the dough roughly in order to create a rustic look.
  • Bake for 35 to 40 min or until slightly golden brown.

Crispy Kung Pao Cauliflower

Crispy Kung Pao Cauliflower with peanuts and spring onions on the side.

Today I am sharing one of my most recent recipes with you: Crispy Kung Pao Cauliflower. As you all probably know by now is that I am absolutely obsessed with Asian recipes. And to be honest, I really don’t know why I have not shared this recipe with you sooner. It is vegan, filled up with veggies and can be at your table in about 30 minutes. What should I say – I am absolutely digging this Crispy Kung Pao Cauliflower recipe.

This recipe goes well with this delicious Carrot Mint Salad that was created by Brianna from Casual Foodist!

This Crispy Kung Pao Cauliflower recipe is:

  • Vegan and vegetarian friendly
  • Healthy and nutritious
  • Sweet & Salty
  • Spicy
  • Satisfying
  • Mouth watering
  • Authentic

What is Crispy Kung Pao Cauliflower?

Well, to be honest in order to make this recipe vegan and a little bit healthier than the original version, I had to make a few adaptions. Usually this recipe is called Crispy Kung Pao Chicken. This recipe is a Chinese stir-fried dish that is traditionally made with cubes of chicken, peanuts, vegetables, and chili peppers. In order to make this recipe vegan, I swapped the chicken out for a head of cauliflower and baked this recipe instead of frying it. That way it becomes a little healthier too. However this recipe still does taste like a delicious take-out recipe to me! Win/Win!

How to make Crispy Kung Pao Cauliflower?

Enough with the rambling, let’s jump right into this recipe!

For this recipe you will need:

  • Head of Cauliflower
  • Red Bell Pepper
  • Garlic
  • Ginger
  • Spring Onions
  • Peanuts
  • Soy Sauce
  • Rice Vinegar
  • Sriracha Hot Sauce
  • Ketchup
  • Sesame Oil
  • Bread Crumbs
  • Corn Starch

In my opinion, the most difficult part about this recipe is to create crispy cauliflower florets without frying and to make the sauce stick to the cauliflower. In order to achieve this, we first need to create batter, where we can toss the cauliflower into.

The batter is made out of bread crumbs, corn starch, soy sauce, sesame oil and a little bit of water. In a bowl you want to combine the dry ingredients first, then pour in the wet ingredients. Let it sit for a few seconds, then you can start to toss the cauliflower florets into. After all florets are coated, put them in the oven and bake them for about 20 minutes.

In the meanwhile you can prepare the sauce by mixing soy sauce, rice vinegar, ketchup, sriracha, water and sesame oil together. The sauce tastes absolutely delicious and is key for making tasty cauliflower wings. Then, chop up the rest of the veggies. Also if you are serving this recipe with rice or noodles, now would be a good time to prepare this as well.

After the cauliflower florets have finished baking and crisped up in the oven, it is now time to assemble everything. In a pan, fry some garlic and ginger. After 2-3 minutes, you can add the cauliflower as well the red bell pepper. Drizzle with the prepared sauce and a splash of water. After everything has finished cooking, you can top the dish with spring onions and peanuts for a little bit of crunch and texture.

Serve this Crispy Kung Pao Cauliflower with:

  • Rice
  • Rice noodles
  • As an appetizer

If you are looking for more Asian inspired recipes, you might also like:

Finally, if you try these Spicy Peanut Thai Noodles out yourself, do not forget to tag me on Instagram @aboutannella. I am happy to connect with you and see your recreations. For more food related content and inspiration make sure to follow my Pinterest account.

Crispy Kung Pao Cauliflower with peanuts and spring onions on the side.
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Crispy Kung Pao Cauliflower

This delicious Chinese Crispy Kung Pao Cauliflower recipe is is vegan, filled up with veggies and can be at your table in about 30 minutes.
Course Main Course
Cuisine Chinese, Vegan
Keyword Authentic, Healthy
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 2 servings

Ingredients

For the Batter

  • 1 medium sized Cauliflower Head
  • 2 tbsp Bread Crumbs
  • 3 tbsp Corn Starch
  • 1 tsp Sesame Oil
  • 2 tbsp Soy Sauce
  • 5 or more tbsp Water

For the Sauce

  • 1/2 cup Soy Sauce
  • 1/4 cup Ketchup
  • 1 tbsp Sesame Oil
  • 1 tsp Sriracha (reduce for mild heat, increase for more heat)
  • 1 tbsp Rice Vinegar
  • 1/3 cup Water

For the Kung Pao Cauliflower

  • 2 whole Garlic Gloves (Minced)
  • 1 tbsp Ginger
  • 1/2 Red Bell Pepper
  • Green Onions (To Garnish)
  • Peanuts (To Garnish)

Instructions

For the Batter

  • Preheat the oven to 200°C/390°F.
  • Prepare the Cauliflower by washing it and dividing it into little cauliflower florets.
  • In a bowl, combine the Bread Crumbs as well as the Corn Starch. Mix well. Then add in the instructed Sesame oil, Soy sauce and Water.
  • Let the mixture sit for a few seconds, then toss in the cauliflower florets. If the batter thickens too much while working, add in more water. Evenly coat all the florets. Spread the cauliflower in an even layer on the prepared baking sheet. Transfer to the oven and bake for about 15-20 minutes.

For the Sauce

  • In the meantime you can prepare the sauce. Mix the Soy Sauce, Ketchup, Sesame Oil, Sriracha, Rice Vinegar, Water together in a separate bowl. Set aside.

For the Kung Pao Cauliflower

  • Mince the Ginger as well as the Garlic. Slice the Red Bell Pepper. Cut the Green Onion into Rings. Crush the Peanuts.
  • Pre-heat a nonstick skillet to medium-high heat. Add 2 tablespoons of water to the pan. Then add in the Minced Ginger and Garlic. Sauté over medium heat until translucent, about 3 minutes.
  • Using the same skillet, add in the Red Bell Pepper. Sauté for 3 more minutes.
  • Next add in the cauliflower. Stir in the sauce mixture until the cauliflower florets are coated fully. Add in a little bit of water if needed.
  • Divide the Kung Pao Cauliflower evenly into two bowls. Garnish with Spring Onions and Crushed Peanuts. Serve with Rice or Rice Noodles.

Vegan Watermelon Tuna Poke Bowl

Vegan Watermelon Tuna Poke Bowl with green onions and sesame seeds on the side

Who else loves Poke Bowl? I personally think it is a great dish to enjoy in the summer time. And honestly, this Vegan Watermelon Tuna Poke Bowl tastes amazing and is loaded with delicious fresh ingredients.

The only thing I miss about eating a mostly plant-based diet is raw fish. I personally used to love salmon or tuna. And to be honest – at least in my opinion – it definitely does bring a Poke Bowl to the next level. This is the reason why I wanted to come up with a vegan mock tuna recipe. Who would have thought that it is possible to turn a watermelon into some sort of vegan tuna? Well to be honest when I first heard about it, I definitely could not believe it. So I started experimenting a little in the kitchen. And holy guacamole!! This vegan watermelon tuna definitely blows my mind. Want to know how I did it? Then keep on reading.

What is Poke Bowl?

If you never heard of Poke Bowl, don’t worry. Poke Bowl is a traditional Hawaiian dish. Usually it contains some sort of raw fish and is served with rice, fruits and veggies. Poke is a regional American-based cuisine from Hawaii, however traditional poke seasonings have been heavily influenced by the Asian cuisine.

Vegan Watermelon Tuna Poke Bowl with green onions and sesame seeds on the side

How to make mock tuna?

As I mentioned above I created a vegan mock tuna out of a watermelon. When I think about it, this cooking method is still mind blowing to me. Here’s how I did it:

  • First, it is important to slice the watermelons into cubes. Try to remove the seeds as good as possible.
  • Then, it is time to create a bomb tasting marinade. I used lemon, miso paste, sesame oil, nori flakes, sriracha, tahini, garlic, ginger and soy sauce.
  • Coat the watermelon in a bit of marinade and bake it in the oven for about 60 minutes. Save the rest of the marinade for later.
  • When the watermelon has finished baking, it is time to marinate. You can do so by just storing the watermelon in a container and coating it with the rest of the marinade you made earlier. The longer it sits in the marinade the more intense the watermelon tuna is going to taste. I marinated mine for about 24 hours. But a shorter period will work as well. Just keep in mind, that the flavor may be not as strong then.
  • That’s it. You are ready to serve it! Definitely not as complicated as you may have thought right?

If you enjoyed this recipe you might also like some of my other healthy recipes too:

Finally, if you try this Vegan Watermelon Tuna Poke Bowl out yourself, do not forget to rate this recipe and to tag me on Instagram @aboutannella. I am always happy to connect with you and see your beautiful recreations. For more food related content and inspiration make sure to follow my Pinterest account. Other than that, happy cooking!

Vegan Watermelon Tuna Poke Bowl with green onions and sesame seeds on the side
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Vegan Watermelon Tuna Poke Bowl

Poke Bowl is a great dish to enjoy in the summer time. This Vegan Watermelon Tuna Poke Bowl tastes amazing and is loaded with delicious fresh ingredients.
Course Main Course
Cuisine Hawaiian, Vegan
Keyword Bowl, Healthy, Poke
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Yield 2 servings

Equipment

  • Food Processor (Optional)

Ingredients

For the Vegan Tuna

  • 4 tbsp Tahini
  • 2 tbsp Soy Sauce
  • 2 tbsp Miso Paste
  • 6 tbsp Sesame Oil
  • 1 tsp Sriracha
  • 1 Lemon (Juiced)
  • 2 tbsp Nori Flakes
  • 2 Garlic Cloves (Minced)
  • 1 tsp Ginger (Minced)
  • 6 tbsp Water
  • 1/2 Watermelon

For the Bowl

  • 1 1/2 cups White Rice
  • 1/2 Cucumber
  • 2 medium sized Carrots
  • 1 Avocado
  • 1 handful Spinach
  • 2 tbsp Spring Onions
  • 1 tbsp Sesame Seeds

Instructions

For the Vegan Tuna

  • Preheat the oven to 180°C//360°F.
  • Cut the Watermelon into cubes. Try to remove the seeds, if possible.
  • Combine the Tahini, Soy Sauce, Miso Paste, Sesame Oil, Sriracha, Lemon Juice, Nori Flakes, Minced Garlic, Minced Ginger and Water into a bowl. Mix until everything is well incorporated by using a whisk. If you have a food processor, you can also blend the ingredients in there.
  • Pour half of the marinade over the cubed Watermelon. Give it a toss and make sure the water melon cubes are all coated.
  • Bake the Watermelon for about 60 minutes. Flip halfway through.
  • After cooking, store the Watermelon into a container and pour the rest of the marinade over. Let it at least sit overnight. For optimum flavor I marinated mine for 24 hours.

For the Bowl

  • Bring a pot of water to a boil and cook the White Rice according to the instructions.
  • Next, wash and prep your veggies. Slice the cucumber as well as the avocado. Shred the carrots. Cut the spring onions into thin rings.
  • Once the White Rice is cooked, divide between two bowls. Top with the vegan Watermelon Tuna. Then, add all the remaining toppings (Cucumbers, Avocado, Carrots, Spring Onions, Spinach). Sprinkle on some Sesame Seeds for garnishing.
  • Enjoy! I served my Poke Bowls with some leftover marinade on the side.