Search Results for: fries

Cracker Crusted Zucchini Fries

Oven- baked zucchini fries coated in cracker crumbs! These oil-free, gluten-free, and plant-based fries make a delicious appetizer or snack.

Is it fry-day yet?

Wow, what a week it’s been.

Since we last spoke we have a new President of the United States.

It was snowing here while the Inauguration ceremony broadcast on my TV in all of it’s patriotic pomp and circumstance.

The giant white flakes flying across my peripheral vision felt symbolic of a brave new beginning.

My eyes welled up with tears as I watched Kamala Harris repeat the oath of office and become the first female, black, and south-Asian Vice President of the United States of America.

I squeezed M’s hand in recognition of such a pivotol moment of progress, for me, for us, for the world.

President Biden’s speech about unity left me optimistic and hopeful that we can get through all of this stuff- this heavy, hard, imperative, polarizing stuff- together.

If you’re feeling done with American politics and election coverage, that’s cool, because it’s snack time here at F&V.

Here’s to a new unity that I’ve been personally working on these past few week– crackers and zucchini.

Ditch the breading and make these Cracker Crusted Zucchini Fries that are grain-free and oil-free and made with just three ingredients!

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Golden Sesame Squash Fries

By Flora & Vino 1 Comment

Butternut squash “fries” seasoned with turmeric and cumin with a sesame seed twist! Bake a pan for a healthy snack or side paired with your favorite dip.

Let’s commiserate on cold weather for a minute, because it’s cold here in Virginia and I’m cold right along with it.

My townhouse isn’t well insulated and when I open the cabinets and dishwasher a rush of cold air hit me and the dishes I remove are icy cold and uninviting to the touch.

So I blast the temperature on my Nest thermostat up up up in hopes that the bottom two floors defrost while the top floor rests at a balmy eighty degrees.

Are you chilly too?

I love the changing seasons, but colder weather has never really been my cup of tea.

It requires so much work, you know?

All of the layers, heavy socks, and moisturizer — bonus points if you get a little Vitamin D for the day.

Anyway, I’ve got a recipe today that will warm your house and your heart and your insides.

These Golden Sesame Squash Fries are oven-baked with warm turmeric and a crunchy seeded exterior!

Open, sesame.

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Oven-Baked Tofu Fries

By Flora & Vino 8 Comments

Easy oven-baked tofu fries perfect for a protein packed snack or side. Meal prep them in advance to add protein to workweek meals.

I used to meal prep like it was my J O B.

Working in an office, I was determined to have access to all of the foods that made me thrive.

So I planned in advance, down to the very last Tupperware container.

In the height of my meal prep days. I sliced tofu into thin strips and baked until crispy brown on the outside and tender on the inside.

It was lost on me that these thin strips sort of resembled fries, until I baked one batch too long, removing their erect rectangular shapes from the cookie sheet in amazement.

And so it began, making Oven-Baked Tofu Fries for #mealprepsunday.

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Oil-Free Sweet Potato Fries with Lemon & Tahini

By Flora & Vino 2 Comments

Easy oil-free baked sweet potato wedge fries served with lemon and tahini. Enjoy as a healthy plant-based snack or side dish.

Isn’t it funny how sometimes the recipes we love the most are the ones we are the least likely to share?

Maybe it’s that they seem too literal, too basic, too ordinary.

Don’t get me wrong, I love all of the recipes I share with you guys here at F&V, but some appear on my literal table more than others, you know?

Like this simple sweet potato fry plate combo that I’ve been making for a few years now.

It shows up at least once a week just to leave me drooling and re-establish that ordinary foods make extraordinary meals.

If you’re thinking, “OMG Lauren, you’ve been sitting on this deliciousness for over 365 days?!

I know, I know.

All I can do is offer to share with you now, in hopes that you’ll accept my most sincere apologies.

From one sweet potato lover to another, these Oil-Free Sweet Potato Fries with Lemon & Tahini are timelessly tasty.

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Oil-Free Purple Sweet Potato Fries with Beet Ketchup

By Flora & Vino 4 Comments

Crispy oil-free baked purple sweet potato fries paired with sweet beet ketchup. Slice, bake, and season, then dip in naturally sweetened beet ketchup.

It’s Friday and I think we all deserve some fries dipped in ketchup.

I remember back when I considered fries a junk food, something I ordered from the fast food drive-through window with equal anticipation and regret.

How about a plant-based pairing that makes you feel as fantastic after you them as it does while you’re eating them?

In my house, fries and dip is considered health food.

You really can’t argue with that logic when you’re stuffing your face with Oil-Free Purple Sweet Potato Fries dipped in Beet Ketchup.

Plants on plants for the win.

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Tri-Spiced Yam Fries & Roasted Red Pepper Hummus

By Flora & Vino 2 Comments

Oil-free yam fries perfectly seasoned and served with oil-free roasted red pepper hummus. Ready in 30 minutes for an easy snack or healthy side!

In high school, I attended our school football games solely for the food.

OK, for my friends, too.

There was track at my high school that ran around the football field, and my friends and I walked it in lingering laps, gossiping and scanning the stands, really hoping we might see that cute boy from 5th period.

We passed the marching band, the cheerleaders, and the stands, over and over, never actually watching the game.

(Who watches football at a football game?)

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Coconut Curry Rice Bowl

By Flora & Vino Leave a Comment

Coconut Curry Rice Bowl made with curried coconut Jasmine rice topped with charred vegetables and seared tofu in a chili garlic sauce.

This week we checked out a new coffee house in our area on a weekday morning before work.

It felt like a bit of a hassle at the time, because we (read:I), get into these routines that feel nonnegotiable.

Like, how am I supposed to brave the Maryland traffic without a coffee at 7 AM?!

The horror.

To be fair, I do have a successful morning routine at home which involves coffee, meditation, gratitude, movement, and planning my day.

Oh, and of course getting to at least level “Amazing” on the NY Times App Spelling Bee game, because Genius is just too much work.

Next I walk with M and Flora and then we eat breakfast and I set up for my day, either a photoshoot, recipe testing, or computer day.

It’s true, we have fine-toned our mornings to achieve the intersection of maximum productivity and enjoyment.

However, I think it’s important to remember that we’re actively *choosing* this routine, or otherwise everything just becomes a chore.

That’s why breaking the routine for something like a coffee date felt so disruptive, rebellious, and in the end, fun.

So, your assignment for the week from your friend Lauren is to disrupt your routine a little.

Because you create your routine, your routine doesn’t create you.

And you always have the authority to change it.

For example, perhaps this week we turn our rice a vibrant yellow.

You rebel, you!

This Coconut Curry Rice Bowl is made with curried coconut Jasmine rice topped with charred vegetables and seared tofu in a chili garlic sauce.

It’s delicious for a cozy dinner as the weather transitions from summer to fall!

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Red Bean Brownies

By Flora & Vino Leave a Comment

Flourless vegan brownies made with aduki beans, nut butter, and naturally sweetened with maple syrup and dark chocolate chips.

Hi, friends.

How are you holding up this year so far?

For the second time this year, I was forced to take time off work due to germs.

Being sick is already a small business owner’s worst nightmare, but not being able to eat as a food blogger really takes the cake.

Maybe it was the flu, maybe it was a stomach bug, but whatever it was, *nothing* sounded good to me last week.

Correction: Nothing I normally eat sounded good to me.

Let me introduce you to my sick week menu.

I lived on applesauce, frozen bagels with vegan cream cheese, plain oatmeal, plain rice and curry, copious sweet potato fries, and many scoops of vegan ice cream.

If you had passed me a vegetable to eat last week, I would have thrown it back at you.

We replaced cooking together on Valentine’s Day with raiding the fridge of anything plain Lauren could digest.

But I am excited to report that my stomach is back to itself, craving veggies and creating recipes (but still eating vegan ice cream because, because).

However, I think M and I deserve a re-do on Valentine’s Day, starting with a nutritious and delicious dessert.

These flourless vegan brownies are made with aduki beans, nut butter, and naturally sweetened with maple syrup and dark chocolate chips.

They’re packed with protein and fiber and still manage to taste like decadent dessert!

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Savory Stuffed Dates

By Flora & Vino 1 Comment

Savory Stuffed Dates with vegan cream cheese, crushed pistachios, maple syrup, and hemp and chia seeds. Perfect for an elevated appetizer!

I’ve made an exciting and daunting new goal for the year ahead: read 50 books in 2025!

So far, I’ve completed 4, so it feels like I’m off to a pretty good start.

My plan to achieve this goal is to hit the target from two fronts: audiobooks and kindle reads.

During the day, I love to have a self help-y, conversational, motivational read on during the day while I’m shooting a recipe, testing food, or cleaning the dishes.

I just finished Mel Robbins’ The Let Them Theory and am delighting in saying, “Let Them!” to everything applicable.

(And so many things are applicable…IYKYK.)

By night, M and I have settled into a routine of snuggling up with our kindles and a glass of wine or kombucha while Flora takes a (much needed) nap before dinner.

Right now, like so many of you, I’m making my way through Onyx Storm, the 4th and long awaited book in Rebecca Yarros’ Fourth Wing series.

So, I’m hoping with this routine I can actually accomplish my 50 books this year!

I re-realized recently just how much joy reading brings me, so I want to prioritize reading even above podcasts and TV and definitely above social media consumption.

Whenever we’re having our reading party upstairs while the pup naps, snacks are always welcome.

These Savory Stuffed Dates are served with vegan cream cheese, crushed pistachios, maple syrup, and hemp and chia seeds.

They’re perfect for an elevated appetizer!

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Portobello Mushroom Schnitzel

By Flora & Vino 1 Comment

Portobello Mushrooms Schnitzel made with breaded and air-fried portobello mushroom “steaks” served with a side of sauerkraut.

The first time that I visited Germany with M, we sat around the kitchen table as I met his family after a long flight.

Practically swaying from exhaustion, jet lag, and nerves, I took in the house and surroundings with dazed wonder.

M’s mom asked something to him in German, gesturing towards me.

He then turned to me and asked if there were any German dishes I was curious in seeing recreated during my stay.

“Hmm, maybe Schnitzel,” I said, knowing it was standard German cuisine and also knowing that *nothing* about it was vegan.

M’s mom laughed with a knowing smile, saying in German that we could definitely make that happen.

I did see plenty of Schnitzel during our trip, along with a lot of other standard German fare, either made by M’s mom or dining with friends.

Alas, the main meal in Germany consistently thumbed its nose at me.

While many of the sides are cabbage and potato based, lending themselves to vegan options, the main dishes are very decidedly meaty.

Typically I make my own protein and enjoy sides with the family, so I get to enjoy part of the meal M’s mom worked so hard to create.

This is the time of year that reminds me of my first trip to Germany, Oktoberfest, and hearty meals at home.

So I decided to make a version of Schnitzel that I would love on my plate as the star of the show.

This Portobello Mushroom Schnitzel is battered and breaded in breadcrumbs and air-fried to crispy perfection.

I love it served with a side of french fries and sauerkraut for a hearty plant-based meal in!

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Search Results for: fries

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