Hi guys :)
I know, this is basically the easiest recipe in the box, and it’s not even a recipe, right? I mean… no not really. But this is what I enjoy making, and I know that it will serve as some inspiration to someone out there, right? It’s just too easy and too good to not share some of these classics!
To be honest, I was super inspired because of a youtube video. Have you ever had LightLife Smart Patties? Joe and I are obsessed with the Original flavor. Holy crap – if you are trying to eat plant-based and are missing burgers, these are your guys. This is the closest that I’ve ever gotten to having something taste like a meaty burger. Top it off with some vegan cheese (GoVeggie! is the bessssst!) and you wouldn’t even know it was made with quinoa. Sorry – I had to rant and rave about them for a second because I am loving them right now. But anyways, we were watching reviews on youtube for these burgers and one guy was not only reviewing it, but also making a side of peas and carrots. We literally both looked at each other and said, “Mmm peas and carrots! Haven’t had that in a while – let’s make!!”
Now we’ve been on a kick, and sorry that was a long and weird story but… here I am about to share my quick and easy recipe. I call them sweet carrots and peas, because I like to use coconut oil and it adds a little extra ;)
Life has been crazy lately – between wedding planning (SO SOON) and work, I’ve been mentally exhausted. As a result, I haven’t been making crazy recipes or anything. To be honest, I haven’t cooked all that much. I usually don’t cook at all in the summer – we mostly grill veggies and I make a few sides (helloooo sexy bean salad) but it’s mostly picking at fresh ingredients in the fridge. Lots of fruit… easy chickpea salad… lettuce wraps. October is soon though, and that means I’ll be in my favorite mode – soup mode. Soup all day everyday<3
So for now, I have a pretty simple recipe that is in no way my own, really. I just kinda dumped ingredients into my processor based on what hummus is. I’m sure this recipe is everywhere, but you are here… and hey, I’m just sharing what I do in my life ;)
Once you have had homemade hummus, you really can’t even try to go back to the store bought stuff. I used to go crazy for store bought, but now it just tastes fake (or something). But this stuff? This is the stuff dreams are made of.
You know what’s a good time? Finding a way to veganize nostalgic dishes that you thought you would miss out on forever. Like this potato salad for instance. Weird that I find nostalgia in potato salad, right? My Nana used to make this like crazy for us growing up, and it was always one of my favorite sides. She added bacon bits to hers, but this is just as good. (I’ve actually heard that some brands of bacon bits are actually vegan – anyone else hear that? I don’t use them ever, but… interesting if it is true!)
The all-star ingredient is pickles – let’s be real.
good morning, babes ;)
It’s a lazy Sunday morning at the Friendly Fig household (it’s probably Monday morning for you now). I slept in til 8:30 (this is seriously crazy for me since I am usually up by 5:30) and needed to do something with all my extra potatoes before they went bad.
Side note: Have you ever dealt with a potato that went bad? This happened to me about a year ago and I honestly thought something got into the house and died. I could not figure out where the putrid smell came from to save my life! I actually threw out perfectly fine cat food because I thought maybe it went bad. You can imagine my surprise when I went to grab a potato and the whole basket was wet and the smell – AWFUL. AWFUL!! I cannot even describe it to you! Who knew that one of the best vegetables of all time could turn into THAT? Not me. Glad that I am well aware now… but of course, I am extra paranoid about using potatoes quickly to avoid that happening ever again. I don’t think my nose could handle it AGAIN.
If this is news to you, I am glad I could be the one to tell ya. When I have kids someday, this will be one of their first life lessons – no one prepared me for this, and I think this is a pivotal life lesson. Woo – okay, anyways. Are you turned off yet? Oops.
But no seriously, my potatoes were fine so I decided to make a quick vegan potato hash. I had some extra veggies on hand, so hey – let’s up our homefry game with more nutrients and spices. The end result was pretty spectacular.
I’m not gonna lie – I hated tofu when I first went vegan. It was flavorless, had a weird texture, and just generally grossed me out. LOL. I have to laugh now because fast-forward years later and I am obsessed. The truth? I was cooking it all wrong. Once you learn how to properly bake tofu, you won’t be able to get enough of the crispy goodness.
This is sort of a vegan/vegetarian 101 post, but I think it is important because so many people have no idea how to work with tofu – never mind eat it. These crispy bites are easy and best of all – bursting with flavor. I promise, you will be a changed human once you master this recipe (which, spoiler alert, is fool-proof).
As promised, simple, whole recipes. Roasted cabbage is one of my favorite snacks. I eat it alone, or mix in some grains and other roasted veggies for a hearty dinner. Aside from being easy to make and delicious, I would definitely consider cabbage to be a super food. It may not look like much, but don’t let that deceive you. I’ll share some star benefits after the recipe.
And one of the best things about cabbage? It is dirt cheap (like, 60 cents a lb cheap).
PSA: I’m the luckiest. A couple weeks ago, I had a really long day at work and walked in on this platter. Joe loves fried food, and while I am not a fan of it (yes, truth be told!) I am ALWAYS a fan of fried yucca. So there he was, standing there with a bowl of yucca fries and vegan chipotle mayo. We’re not getting married until October, but seriously… I DO I DO I DO.
So of course, I asked for his permission to share his recipe, thinking that there was a batter or something involved – because seriously, they were SO crispy on the outside and so soft on the inside. Nope, no batter. These are SO easy to fry up, and Joe’s happy to share his secrets with us ;)
gooooood morning, and a very happy friday :)
Another long week down, and still grateful for everything I have. Sure, I’d love to be able to be home 50% of the week, blogging and writing freelance and being able to go to the farmer’s market in the middle of the day, but life is life. My job is stressful, but it’s also rewarding, flexible, and fun. I always have to remind myself of that. Maybe someday I’ll be able to live off of this blog ;)
Vegan and cheesy in the same sentence can be questionable. To be honest, I’m not a huge fan of fake cheese – sorry, Daiya. I’ve tried a few different brands, and even though I really wanna like it… I just… can’t. But if there is one vegan cheese that I can get down with, it’s cashew cheese. And that is exactly what I dumped into my mashed potatoes recently. The result? Me sitting on the couch like a slob eating out of the community bowl with a spoon. #sorrynotsorry
Amp up your mashed potatoes game the next time you are in dire need of comfort food.
Fresh rosemary in my yard means rosemary potato wedges. Really simple to make, folks, but wanted to share anyways. I ate the entire batch myself… oops.