Shroomami Bowl

Sweetgreen Shroomami Bowl

Can we talk about Sunday night’s Superbowl! I still can’t believe it! I don’t know where to begin. I spent the first two nearly 3 quarters in shear disbelief. I couldn’t believe what I was witnessing. So let’s just fast forward to that unbelievable catch by Edelman. Followed by none one but 2 two-point conversions to tie the game. I couldn’t believe my eyes!

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So my sister and I absolutely love the movie miracle (we can recite every line) and in the 4th quarter I texted her “Do you believe in Miracles?” YES! that overtime touch down by James White was unreal and Tom (first name basis) proved once and for all that he is the Greatest of All Time!


So today’s recipe doesn’t necessarily have anything to do with the Superbowl, except for the fact that Tom Brady and Giselle are well known for eating healthy, so I feel like they would totally eat this salad with tofu and beets!


This salad is my copycat version of the sweetgreen Shroomami Bowl, which I just cannot get enough of! Its chock full of veggies, whole grains, and a dressing with the right kind of kick. But as much as I love getting this at sweetgreen, I also believe in cooking and preparing my own lunches to bring to work. So to have the best of both worlds, I developed my own recipe that highlights everything I love about the Shroomami Salad. And here it is! Let me know what you think!

Sweetgreen Shroomami Bowl

Sweetgreen Shroomami Bowl

Shroomami Bowl

My copycat version of my favorite salad at Sweetgreen.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 1


For the Tofu:

  • 1 package of firm tofu
  • 3 tbsp low sodium soy sauce
  • 2 tbsp water
  • 1 tbsp sesame oil
  • 2 tbsp brown sugar
  • 2 tbsp rice vinegar
  • 1 tbsp ginger
  • 1 tbsp cornstarch
  • 2 tsp olive oil

For the Salad:

  • 2 cups mixed greens
  • 1/2 cup brown rice
  • 1 small beet thinly sliced
  • 1 tsp olive oil
  • 3 oz baby bella mushrooms sliced
  • 1 tbsp sunflower seeds
  • 1 tsp sesame seeds

For the Vinaigrette

  • 4 tbsp olive oil
  • 2 tbsp Balsamic vinegar
  • 1 tbsp soy sauce
  • 1 clove garlic
  • 1 tsp brown sugar
  • 1 tbsp ginger
  • 1 tsp sesame oil


  1. Press the tofu: take a plate and line it with paper towels. Place the tofu block on the paper towels and put another layer of on top of the tofu. Put another plate or a cutting board on top of the paper towels and then weigh it down with heavy books or cans. Let the tofu press for 20 minutes.

  2. Mix together the sauce for the tofu. In a medium bowl, add the soy sauce, water, sesame oil, brown sugar, rice vinegar, and ginger. Whisk the sauce until well combined.
  3. While the tofu is pressing, in a small sauce pan cook the mushrooms, about 8 minutes.
  4. Cook the brown rice according to the package.
  5. Thinly slice the raw beet using a mandolin.
  6. Once the tofu has been pressed. Cover the tofu with cornstarch.
  7. Then cut the tofu into cubes.
  8. In a large pan on medium heat add the olive oil, tofu, and the sauce for the tofu. Cook the tofu until its covered in the sauce, flipping the tofu on each side until its browned.
  9. To make the salad, add the greens, brown rice, mushrooms, tofu beets, sunflower seeds and sesame seeds to a bowl.
  10. Last, make the dressing. Combine all the ingredients in a small bowl and whisk together until incorporated.
  11. Add about 2 TBSP of dressing to the salad.

Recipe Notes

You will have left over tofu, beets and dressing, so you can enjoy this salad over and over again.


Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!


Beet Date Apple & Pistachio Salad

I have a confession, I wasn’t quite sure if I actually liked beets until I recently had a few amazing dishes at a couple of restaurants. One in particular was a beet salad at Ripple in Washington DC. For all of my top chef fans out there, until recently, Marjorie Meek-Bradley was the Executive Chef. Last month, I had a friend visiting for a conference near the restaurant so we decided to check it out. Everything we ordered was absolutely amazing, but the beet salad had a taste unlike anything I have ever had. For better or worse, they change the menu quite often, and when I went to look up the dish a week later in hopes of recreating it, to my horror, it was no longer on the menu. But have no fear, I went to great lengths to learn what was in that salad! I was finally able to connect with the restaurant through Instagram to find out the ingredients in the salad. The recipe included beets, date chocolate puree, orange puree, macadamia nuts, and pickled apple.


However, I am by no means a professional chef, I have never taken a cooking class in my life. That being said,  date chocolate puree seemed a bit above my comfort zone, a bit intensive for a salad, and perhaps a recipe that wouldn’t quite fit with my goal of sharing fairly easy recipes. The recipe below is my take on the salad, reigning in on the skill level and time need to create the dish. I think the salad turned out great, but I have to admit, I still think the one at Ripple was better, if you ever have a chance to go there, you have to try it!



Beet Date Apple & Pistachio Salad

A salad, yes, a salad to satisfy anyone's sweet tooth.

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 1


  • 1 small beet
  • 1 small golden beet
  • 1/2 orange peeled
  • 1 cup sugar
  • 1 cup water
  • 2 dates pitted
  • 1/2 apple
  • 10 pistachios
  • 1 cup mixed greens
  • optional: balsamic vinegar


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Peel off the skin of the beet and chop into cubes.
  3. Using a mandolin, thinly slice the golden beet.
  4. Cover the red beets in tinfoil and the golden beets in tinfoil and place them on a cookie sheet
  5. Roast for 20-25 minutes.
  6. In a small sauce pan had 1 cup of sugar and 1 cup of water. Mix into the sugar dissolves in water
  7. When the sugar is dissolved, add half of the orange into the pan. Let the orange soak up the sugar mixture for 15-20 minutes.
  8. Let the orange mixture cool for a couple of minutes.
  9. Pour the mixture into a food processor/blender. Blend on high until the mixture becomes a smooth orange sauce.
  10. 10. Chop the dates, the apples into matchsticks, and shell the pistachios.
  11. 11. Assemble the salad, add the two types of beets, greens, dates, apples, and pistachios.
  12. 12. Spread orange sauce on the plate with the greens.
  13. 13. To eat mix the greens with the sauce, add some balsamic vinegar if you please.





Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!beet-date-apple-pistachio-salad-1-of-1-8


Roasted Root Vegetable Hash & Eggs

I am guessing you may have realized I have a thing for runny eggs. For me eggs know no time boundaries, breakfast lunch and dinner I’m in. Of course you all know the runny egg’s best friend is avocado, but believe it or not, runny eggs go well with a whole lot more! Breakfast today is a hash of sweet potatoes, beets, turnips, and parsnips. A healthy breakfast for a weekend morning when you want to switch it up!

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Root Vegetable Hash & Egg

Root Vegetable Hash & Egg

A healthy weekend breakfast when your tired of your usual eggs

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 1


  • 1 small beet
  • 1/2 sweet potato
  • 1 turnip
  • 1 parsnip
  • 1 tbsp olive oil
  • 1 egg
  • sea salt to taste


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Peel off the skin of the beet, sweet potato, turnip, and parsnip and chop into cubes.
  3. Drizzle with olive oil and sea salt.
  4. Roast for 20-25 minutes.
  5. When the veggies are done, cook one egg to your liking and place on top!


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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

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Beet & Goat Cheese Salad

This weekend I shared my pink “beet” flowers channeling all things pink for the Women’s March on Washington. Looking back, I will always remember that I was one of roughly 500, 000 in Washington, DC, and one of nearly 3.2 million (according to Nate Silver) around the country standing up against the policies and practices of the new administration. It’s quite a coincidence that the number of marchers in the country, is the same number of votes that Hillary Clinton had over Donald Trump in the popular votes, so yes, we did go out and vote.


So, back to beets and these pretty flowers. Why are beets and goat cheese always a pair? At any restaurant a beet salad is always paired with goat cheese. I mean I get the crunchy creamy balance, but really is that it? There are lots of other creamy cheese, brie, feta? so why goat cheese? Anyone know?!

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And on another unrelated note, I am always trying to improve my blog, my photgraphy skills, and my blog aesthetic. Some days I hit it, some days not so much. A lot has to do with whether or not I have good light on the weekends. But I was inspired by a friends project to use this black chalkboard background to display recipe ingredients? What do you think of this new styling? I think I love it !

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Beet & Goat Cheese Salad

  • Servings: 2
  • Print

The classic Beet & Goat Cheese Salad gets an upgrade with the addition of Dried Apricots.


  • 1/3 cup dried barley
  • 2 small beets
  • 3 cups of greens
  • 2 TBSP walnuts, chopped
  • 4 dried apricots, chopped
  • 2 TBSP crumbled goat cheese
  • Poppyseed dressing


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Pour 1/3 cup of barley and 2/3 cup-1 cup of water into a small pot. Cook on medium heat until all the water is dissolved and the barley is tender, about 10-15 minutes.
  3. Peel the skin off the beet and cut into cubes.
  4. Wrap the beets in tinfoil and place on a cooking sheet and in the oven.
  5. Roast for 15-20 minutes.
  6. Assemble the salad. Place barley, and beets on a bed of greens. Add chopped walnuts, dried apricots and crumbled goat cheese.
  7. Dress with Poppyseed Dressing.
  8. Enjoy!

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!


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Sweet Potato Beet & Goat Cheese Galette

I think it goes without saying that this is not how I expected my first Inauguration living in DC would go. Actually its about as far as I could have expected. I truly I wish we all could experience all the hope and excitement an Inauguration has to offer but instead I, like many people I  know living in DC plan on hibernating on Friday, and everyone else is leaving town.


My guess is that instead of waking up early to get a spot on the parade route, I’ll be in the kitchen trying to forget what’s happening outside.


If you are coming into DC for the Women’s March on Saturday, Pineapple DC, a community for women in food that seeks to connect the good food movement with the foodie movement to create a better food systems, and Cherry Bombe Magazine have put together some pretty perfect food suggestions! Proud to say I have been to half of the suggestions!


Sweet Potato Beet & Goat Cheese Galette

  • Servings: 4
  • Print

something sweet, something crunchy, and something creamy all in a flaky whole wheat crust.


    – 1/2 cup of flour – 3/4 cup of whole wheat flour

  • 1/2 cup unsalted butter, chilled, cut into cubes
  • 1/4 cup plain Greek yogurt
  • 1/4 cup of cold water
  • 1 sweet potato
  • 3 small beets
  • Rosemary
  • 2 TBSP crumbled goat cheese


  1. In a large bowl, add both flours, butter, and greek yogurt. use a fork or a pastry cutter to combine ingredients.
  2. Add the water to the bowl and continue to combine.
  3. Place the dough on plastic wrap and wrap tightly, place in refrigerate for an hour or overnight.
  4. Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper.
  5. After an hour, take out the dough, flour your surface, roll out until 1/2 inch thick.
  6. Carefully transfer dough to baking sheet.
  7. Thinly slice the sweet potato and beets.
  8. Arrange the sweet potato and beets in a circle.
  9. Fold up the sides of the sides of the dough, pressing the edges together lightly.
  10. Sprinkle the goat cheese and place rosemary.
  11. Bake in the over for 35-40 minutes.
  12. Enjoy warm!

Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!


Ingredient of the week: Beets

I feel like beets have gained a great deal of popularity in recent years due to their beautiful colors and ability to be used in puns. Color & Puns basically equals instagram gold. beet-pun

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three varieties of beets, red beets, golden beets, and Chioggia 

Beets can be enjoyed both raw or roasted. To eat beets, wash and remove all the skin. Then simply slice and enjoy raw or wrap in tinfoil and roast in the oven. Be careful, the longer the roast, the more pigment that will seep from the beet.

golden beets
red beets 
Chioggia Beets