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!

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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!

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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
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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

Ingredients

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

Instructions

  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.

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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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Sheet Pan Taco Nachos

At this point you know, healthy eating is my jam, but once in a while, a girl just wants her nachos. And there is no better time than Superbowl Sunday, especially when the Patriots are in it!

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TB12 <3

When it comes to the Superbowl everyone has their traditions, what are yours? For my family, I am somewhat embarrassed to admit its Cohen’s mini hotdogs. Is it just my family, or do all Jewish families eat Cohen’s mini hotdogs for all holidays (we even eat them for Thanksgiving).

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So mini hotdogs are certainly on the menu, but on Sunday I will also be making these sheet pan nachos. Because what is there not to like about a sheet pan full of nachos with taco seasoning, avocado, and a fried egg…

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I can’t think of anything?

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Sheet Pan Taco Nachos

Nachos, because its the Superbowl, and nachos are just essential 

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 1 6 oz bag of tortilla chips (I used half a bag each of Late July Blue Corn and Sweet Potato Chips)
  • 4-6 oz of Low-fat Shredded Mexican blend cheese
  • 1/2 cup of black beans
  • 2 tbsp taco seasoning
  • 1 tsp of olive oil
  • 1 onion , chopped
  • 1/2 avocado
  • 1 egg

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Spread the chips on sheet pan, followed by the cheese, black beans, and taco seasoning.
  3. Place the pan in the oven. Cook in the oven for 10-15 minutes.
  4. In a small sauce pan, add the olive oil and onions. Cook for 10 minutes or until browned.
  5. Take the pan out of the oven, spread the onions on top.
  6. Slice the avocado and place on top of the nachos.
  7. In a small sauce pan, cook one egg over easy.
  8. Place the egg on top and crack.

 

 

 

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If you are looking for other Superbowl recipes how about any of these?

Sweet Potato Black Bean Chili

Grilled Corn Guacamole

Mango Guacamole 

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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.

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

Ingredients

  • 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

Directions

  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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Lemon Lavender Dutch Baby with Mimosas

Happy New Year! I know the New Year always means resolutions to eat healthier and of course I’ll be sharing many healthy recipes and tips to get you on track in January but before I go back to work I wanted one more day to indulge just a little.

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When I lived in Providence, there was a cute Vegan Bakery & Juice place called Wildflour. They made the most delicious lemon lavender cupcakes. It was the first time I had ever had that combination and it was heavenly. Since, I made the Dutch Baby pancakes a few weeks ago, I have had a lemon lavender version of my list of recipes. But, since I haven’t had a lemon ingredient of the week. I didn’t know when to share the recipe. SO New Year’s Brunch seemed as good a time as any. And New Year’s Brunch requires a little hair of the dog, so complimentary mimosa’s were in order.

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Apple Dutch Baby

  • Servings: 1-2
  • Print

better than pancakes

Ingredients

  • 1/4 cup of AP flour
  • 1/4 cup of milk
  • 1 egg
  • 1 TBSP sugar
  • 1 tsp vanilla
  • 1/2 tsp lemon extract
  • 2 tsp of edible lavender (divided)
  • – pinch of salt – 1 TBSP butter – 1 TBSP lemon curd
  • whipped cream (optional)
  • – champagne – 4 oz lemonade – 1 TBSP apple butter – 1 cup of water – 1 cup of sugar

Directions

  1. Preheat the oven to 475 degrees.
  2. Put an oven safe 8-9 inch skillet in the oven.
  3. When the oven is heated reduce to 425 degrees.
  4. In a medium bowl, combine the flour, milk, egg, sugar, vanilla, 1 tsp of lavender and salt. Use a whisk to mix until the batter is well combined.
  5. Let the batter rest for 20 minutes.
  6. Add the butter to the hot pan and let it melt and cover the pan.
  7. Pour the batter in the pan and place the pan in the oven.
  8. Cook for 20-25 minutes.
  9. The dutch baby will puff up in the oven but quickly deflate when you take it out-that’s okay.
  10. Transfer the pancake to a plate and top the pancake with lemon curd and whipped cream.
  11. To make the mimosa’s, first make the lavender simple syrup. In a saucepan, add 1 cup of water and 1 cup of sugar and 1 tsp of lavender. Mix gently until all the sugar is dissolved. Remove the lavender.
  12. Pour 5 oz of champagne or cava into glasses. Add 2 oz of lemonade and 1 tbsp of simple syrup to each glass.
  13. Enjoy

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Broccoli Zucchini Chickpea Farro Risotto

Have you ever had the Spelt Risotto from Trader Joes? It is definitely one of my go to frozen foods at Trader Joes. One package is about 2 servings and has less than 3g of Saturated Fat. You have to be careful in the frozen food section at Trader Joes, I’m looking at you Barbecue Chicken Pizza. I would like to meet someone who can only eat 1/3 of that tiny pizza rather than the 15 g of saturated fat that makes up the entire thing.

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Even though the frozen version is convenient, it’s honestly just as easy to make it yourself. This is another recipe you can make once and it keeps all week. So all it takes is an extra 15-20 minutes on Sunday to have the same (and in many ways healthier, especially sodium wise) recipe.

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Broccoli Zucchini Chickpea Farro Risotto

  • Servings: 2
  • Print

copycat of Trader Joes Spelt Risotto

Ingredients

– 1 cup of farro – 2 cups of water – 2 tsp of olive oil – 1 cup of broccoli florets (small) – 1 cup of zucchini (chopped) – 1/2 cup carrots – 1 cup of chickpeas – 3 oz cheese, shredded (I used a cheddar/Gruyere mixture)

Directions

  1. Add the farro to a pot with 2 cups of water. Cook on medium until all the water evaporates and the farro is tender about 8-10 minutes.
  2. In a large skillet on medium heat, add the olive oil and broccoli to the pan. Cook for about 3 minutes before adding in the zucchini and carrots, then cook for another 5 minutes.
  3. Drain and rinse the chickpeas.
  4. Using a cheese grater, grate 3 oz of cheese.
  5. In the pot of farro, add the vegetables, chickpeas and cheese. Cook for 203 minutes on medium heat until all the ingredients are incorporated.
  6. Enjoy warm!

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This is another great recipe to make ahead and eat during the week. I liked to add a pinch of fresh cheese after I heat it up in the microwave.

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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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Cranberry Pomegranate Pistachio Baked Brie & cheese plate

I am trying something a little different for the next few weeks. Instead of featuring an Ingredient, I will cook one dish at a time a Thanksgiving menu (sans the Turkey) I refuse to be responsible for the turkey.

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So let’s start at the very beginning, a very good place to start.

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I am told there is a debate on whether it’s worth it to have on appetizers on Thanksgiving or if its better to just stick to the main event.

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In my family, there is no a question. Appetizers are essential. How could one possibly wait until late afternoon to start the Thanksgiving feast. A true Thanksgiving means feasting all day.

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For my thanksgiving menu, I think the ultimate appetizer is cheese. I have long admired How Sweet It Is cheese plate making abilities so I figured Thanksgiving was the perfect time to put my cheese plate making abilities to the test.

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For my cheese plate, I started out with a baked brie because why not. A baked brie is always the best cheese on a cheese plate. For thanksgiving, cranberries and pomegranate seem like the natural topping for brie, right. I actually think I made this one last year too.

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After the brie, I went with a Creamy Toscano Cheese Soaked in Syrah from Trader Joe’s and a Berry Goat Cheese to stick to the red/pink/purple color palette. I added two “butters” apple butter and fig butter as well as dried cranberries. Last but not least, you need a baguette and then I went with Rosemary Raisin Crisps from Trader Joe’s and a multi-grain cracker.

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Cranberry Pomegranate Pistachio Baked Brie

  • Servings: 8
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a Thanksgiving version of the always perfect baked brie

Ingredients

    – 1 8oz brie wheel

  • 1 TBSP apple butter
  • – 1/4 cup whole fresh cranberries
  • 1/4 cup pomegranate arils
  • 1-2 TBSP chopped pistachios

Directions

  1. Preheat the oven to 350 degrees
  2. Line a cookie sheet with parchment paper.
  3. Deseed the pomegranate, chop the pistachios.
  4. Place the brie on the parchment paper, spread the apple butter on top.
  5. Add the cranberries, pomegranates, and chopped pistachios on top of the brie.
  6. Put the brie in the oven for about 10 minutes.
  7. Enjoy warm!

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I’m thinking not bad for a cheese plate especially one that doesn’t break the bank! What are must haves on your cheese plate?

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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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Farro with Pumpkin Pomegranate & Brussels

It finally feels like fall in DC so I am celebrating the only way I know how… with all the fall flavors. Pumpkin Pomegranate and Brussels Sprouts!

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As delicious as this dish is, one thing it is not is a one pot meal. I wish! A pot for the farro, a skillet for the brussels, a cookie sheet for the pumpkin= one big mess. And if there is one thing I absolutely hate its cleaning up. I will cook forever if I never have to clean a dish again which is why top on my lists of must haves at any apartment is a dishwasher.

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But on the bright side, this is a great dish to make on Sunday and eat all week. Add a little vegetable broth when you heat it up to bring out the flavors. Anyone a weekend meal prep warrior? It certainly makes healthy eating so much easier on long stressful days. Since I do the majority of cooking for my blog on the weekends. I am typically eating everything I make all week… including this dish for lunch tomorrow!

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Farro with Pumpkin Pomegranate & Brussels

  • Servings: 2
  • Print

a fall classic

Ingredients

  • Cooking Spray
  • 1 cup pumpkin, cubed (sub Butternut Squash)
  • 1 cup dried farro
  • – 2 cups vegetable broth
  • 1 cup shredded Brussels sprouts
  • 3-4 tsp olive oil
  • – 1/4 cup pomegranate arils or 2 TBSP dried cranberries
  • a couple sprigs of sage

Directions

  1. Preheat the oven to 425 degrees. Spray a baking sheet with cooking spray.
  2. Cut the pumpkin into cubes and place on a baking sheet. Sprinkle with 1 tsp of olive oil and salt.
  3. Place the pumpkin in the oven for abut 20 minutes
  4. Add the farro to a pot and pour in the vegetable broth.
  5. Cook on medium heat for 10-15 minutes until farro absorbs all the liquid and is tender.
  6. In a small skillet, add 1 tsp of olive and 1 cup of shredded brussels sprouts. Cook on medium heat for 5-8 minutes until crispy.
  7. De-seed a pomegranate and measure 1/4 cup of arils
  8. To serve, combine the pumpkin, farro, Brussels, and pomegranates.
  9. In the same pan as the brussels sprouts, add a little more olive oil if needed and crisp the sage for 1 minute. Crumble on top of the dish.
  10. 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!

Ingredient of the week: Figs

Finally! It’s fig season on the east coast! I have been extremely jealous all of the west coast bloggers who have been posting beautiful figs recipes for weeks! Literally, every week I go from store to store asking if any figs have come in and finally last week I spotted them! I think our fig season is quite short on the east coast so I grabbed a bunch and started cooking! It is my namesake after all!

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