Eat fries for dinner. Seriously – they don’t have to be greasy, unhealthy, and loaded with trans fats. To be honest, Joe and I enjoy a plate of fries and dip for dinner more often than I care to admit. It’s just soooo good. So filling. SO CHEAP. Potatoes, man. They are cheap cheap cheap.
I try to balance out the fact that we’re eating just fries for dinner by pairing with a dip. While I usually opt for some cashew cheese dip on the side, I thought a black bean dip would be perfect. Black beans are loaded with protein (not to say cashews aren’t) and add a healthy dose of fiber. Side of lime for extra flavor and some fresh lettuce leaves. Romaine lettuce is is super fresh paired with fries. Trust me – just try it!
The best part is that these fries are oil-free, so go to town.
Just another recipe from the pregnancy craving chronicles. I had leftover beefless crumbles from that time I made vegan NY system hot weiners, so hey. Why not?
I’ve never even been a huge fan of chili and cheese fries, but the idea of this really excited me because anything having to do with potatoes and cashew cheese is amazing. The cashew cheese is also loaded with protein (about 7 grams) and the beefless crumbles are also a great source (12 grams in just a 1/2 cup!) And even better, this was a really quick and easy dinner to make – minimal energy.
If you’re looking for comfort food, this is it.
Sometimes, I like to be sneaky. And I mean that in the nicest way possible because when I’m sneaky in cooking, it’s just some added nutrients and benefits. Most recently, snuck some mushrooms into our usual mashed potatoes. I asked Joe if he could tell if anything was different, and nope – he couldn’t! Mushrooms are subtle in this recipe, but there is enough to get a good serving and dose of nutrients. They are a good sources of selenium, an antioxidant mineral, as well as protein, and iron.
This recipe would actually be perfect for kiddos who may hate mushrooms. When I was growing up, I despised them. It wasn’t until probably… 23 or so that I embraced mushrooms. Now, I cannot get enough… to the point where I am adding them to my mashed potatoes – ha!
The bright orange sweet potatoes against the blue bowl in the above pic is making my life. I love blue and orange together <3 Haha – hi!
How are you guys? I’ve been good – still feeling the stress/anxiety from the wedding in… like… a week. How the hell did that happen so fast?! We were just engaged a year ago… it’s insane how fast that flew. I know I am overthinking everything. I have to keep reminding myself that whatever happens, whatever! As long as Joe is up there at the alter, then I am happy ;)
So here’s a quick and easy breakfast idea. The story behind this recipe is the usual – I chopped up a bunch of leftover items in the fridge and dumped them in a pan with some olive oil. The magic of it, is that this always works for me and ends up becoming a household staple. Sweet potato and kale is a killer combo health-wise. Both are loaded with nutrients and give you a great start to the day. Plus, it’s filling.
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).