Home stretch over here! This may be my last vegan pregnancy food post for a bit, so there’s lots after the cut. I am hoping that once I find my groove when she gets here, I’ll start taking photos and posting my food while being a breastfeeding mama. Keep an eye out for that!
Hiiii friends! I had a lot of questions about the homemade queso I posted on my IG not too long ago, so I wanted to share my recipe.
I know there are lots of vegan queso recipes out there, but this is my own spin on it. I feel like all recipes that I’ve looked at either have the boiled veggies with nutritional yeast or cashews and nutritional yeast. Well, I want really cheesy and the protein from the cashews doesn’t hurt either… so I combined. And the result was reeeeallly cheesy and delicious!
I debated on posting this recipe after I shared on IG because it isn’t exactly a recipe… but inspiration for sure. But I thought oh what the hell, this is a space for inspiration anyways and I always appreciate easy meals to make. This has been a staple during my pregnancy because not only is it minimal energy but puts a dent in my protein intake for the day and ups the folate factor (yes, there is a real nice heaping handful of spinach under all that good stuff!) If you are also enjoying a plant-based pregnancy, I hope you’re excited about this. If you are not pregnant or plant-based or anything of the like, I still think you’ll appreciate because it’s just delicious. Really hope you guys don’t mind me pointing out the pregnancy stuff here and there in recipes – it’s just what I am currently living, so hey. I have to say it!
The very best (though, not the healthy) part of this is the vegan ranch sauce that I’ve been hooked on. I can’t stop making or eating it to save my life.
I’ve been busy testing freezer recipes over here for the past couple months – from sauces to muffins and everything in between. I’m hoping to compile a post of all my favorites in the future, but for now I wanted to share this walnut pesto sauce recipe.
It’s very quick to dump all ingredients into a blender and go to town. For this recipe, I used 1/2 of it for 1/2 lb of pasta for dinner and stored the other half in an air-tight container for future use. If you’d like more, just double the recipe up. I definitely will be in the future. I can’t imagine having to cook extravagant things (or cook in general) once our sweet girl is here, so anything that feels decadent and can be stored in the freezer for future use is a win for me. Literally… just boil water and cook pasta, thaw out sauce, and you have yourself lunch/dinner that tastes like it took an hour to prepare.
Hi friends – I’ve been very much into pasta (specifically pasta with cashew cream sauce) lately. Maybe because it is fast and easy? Whatever the case, it is definitely vegan comfort food at its finest.
Anyone else here a huge fan of dates? These babies were life-changing once I gave them a shot. I started by using them in smoothies for natural sweetness. I’m also a huge fan of making my own date syrup to use in homemade applesauce in the fall (so good – you need to try!) Eventually, I got to a point where I started using it to make frozen candies, caramel dip for fruit, and then just eating them plain with a big dollop of peanut butter. YUM. There’s so much you can do, and so many reasons why you should be including them in your diet.
Yes, dates are high in sugar, but they provide a ton of energy and benefits – especially during pregnancy. I’ve gotten into a habit of checking on foods and their benefits during pregnancy over the past 8 months and I was really excited to hear how glorious dates are.
Fast forward to now… ready to pop and bring my sunshine girl into the world. Dates may help ease and shorten labor – really? Sold. Of course, I am not a doctor and do not know if this is true (can anyone attest to this claim?) but I’m down to do whatever may help. Enter the caramel date smoothie.
Lots of calcium, protein, and as much nutrients as I can get as I come in on the home stretch. I can’t believe we’re in the single digits for weeks left in this pregnancy. I’d say I’ve eaten pretty well (with the exception of the first trimester… that really sucked). If you’re interested in seeing past food posts during this pregnancy, you can browse them all here.
I’ll admit that before going plant-based, I was a buffalo wings kinda girl. While I can’t even think about eating wings today, I do still love all things buffalo-flavored, so this recipe is for those times when I crave it… which was last night.
We don’t cook too much in the summer due to the heat but I wanted to make something nice (and awesome) for Joe for dinner last night. He’s been asking for more vegan dinners lately, which I may have mentioned before. It makes my life and I will happily oblige. What’s better than some buffalo “wings” made much healthier and kinder? We’re both huge tempeh fans, so it was perfect. He thoroughly enjoyed them (weeee!) and so did I. So if you have a meat-eater in your life that you’re trying to ease into more plant-based choices, I think this substitute recipe will be a hit.
Just a forewarning – I do recommend marinading the tempeh for about an hour or so. If you remember to start the recipe a bit early, you’ll be golden.
Hi friends! Another overnight oats recipe – surprised? I’ve been on a kick, especially since they are 1) cold, and 2) quick and easy. Oh, and good protein, calcium, nutrients, yada yada. Basically, overnight oats are a pregnant women’s dream (during third trimester in the summer, at that!)
I’m so happy to have teamed up with one of my favorite brands, Bob’s Red Mill, to bring this recipe to you. I’m a huge fan of all their products – from grains to oats to granola and everything in between. I also LOVE their ground flaxseed (it’s my go-to when egg replacing in recipes). With their high-fiber vegan oats and vegan granola, I’ve concocted the below. I was really excited to find that their granola is vegan – a lot of granola brands out there are not always vegan (it’s something to be mindful of). This type is free of honey.
Plus, if you’re totally digging this recipe or are as big of a fan as I am, you have the chance to win both ingredients featured in this post. Details for this giveaway after the cut!
I can’t believe it’s been three years this month since the Friendly Fig started! I can’t even begin to tell you how much I love this blog and community, and how much I enjoy sharing pieces of my life with you guys. So much love and compliments from people – people I know and complete strangers who have turned into friends. It’s very cool to see how the blog has evolved.
To celebrate, I wanted to share some of my favorite posts to date. This blog started as a way to share tips on eating plant-based/vegan/vegetarian. I wanted to show the world just how easy it is to enjoy food without ending an animal’s life. There have been so many posts written for beginners to get started – because at the end of the day, people truly fear what they do not know. I hope I do an okay job sharing my own personal tips and advice to lessen the fear of “what do I eat then?” and inspire for a healthier and kinder diet. Below are 30 blog posts for beginners that – I believe – embody all that you need to know for a successful and seamless transition.