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.
Newsflash: Homemade ketchup is so easy to make. I’m not sure why I thought it would require so much effort. Basically you just dump your ingredients into a bowl and whisk together. I used a can of tomato paste as my base so that it would last me longer than a week – since I don’t eat much ketchup to begin with. You could definitely make it with fresh tomatoes, but this was my solution to having it on hand for much longer. And now that I’ve seen how easy it is, I am going to transition the processed ketchup crap out of my life. Continually taking baby steps…
Oh, and bonus – also a simple fry recipe… that is probably all over the internet already, but whatever. Two in one.
Growing up, I hated coleslaw. It looked so… weird!! And it smelled awful.
LOL silly me. Coleslaw is incredible. I don’t even know when or why I started to like it, but it is one of my favorite summer side dishes. While nothing compares to come good ‘ol vegan mayo, I was playing around with flavor and landed on this mayo-free recipe. Can you guess what my secret ingredient is?
It doesn’t get more summery than this. Bean salad all around, ya’ll.
Every time I make this, Joe goes ga-ga over it. I mean, obviously… how could you not. It’s packed with protein, flavor, and healthy fats. So the next time someone asks where you get your protein from, just grab a fistful of this and toss it at them [nicely].