Food Porn Friday: Finger Foods For The Win!

Food Porn Friday fitandfancylife.com vegan vegetarian recipes

 

 

Food Porn Friday. Finger Food Friday. Finally it’s Friday….day.

I’ve been pretty lazy as far as cooking going this week. Between the pups, the gym, and family being in town there’s been several nights of leftovers and fast meals. So in keeping with the lazy hazy week I’m featuring finger food for today’s Food Porn Friday. Who doesn’t love finger food? The fact that it’s National Donut Day only confirms the idea that finger foods are the best! The chance to be uncivilized in social situations and eat portions based on holes, sticks of this and that, or number of poppers? Yes, please!

 

Southwestern Egg Rolls
Southwestern-Egg-Rolls-9b
These spicy, veggie-filled sticks are amazing. They’re safe for vegetarians and can be adapted for vegans by using rice paper wrappers. I added more salsa than the recipe called for, but I do that for everything that calls for salsa. The hotter the better! Check out the recipe here.

 

 

Crockpot Black Beans and Rice
Crockpot Black Beans and Rice 1
In keeping with the spicy trend, this concoction is a versatile love of mine. The mixture can be used as a dip for chips or as the filling for burritos. Just throw everything into your crockpot or pressure cooker, walk away, and return to serve up and eat. It really is that easy. Check out the recipe here.

 

Carrots in a Blanket
Carrots in a blanket
Yes, the name is similar to its “Pigs in a blanket” cousin. The major difference, the carrots, are just a huge improvement. In theory you could use anything to fill these babies (sweet potato, potato, asparagus), but the carrots provide for a sweet and “buttery” flavor to satisfy your taste buds. While Sandra’s recipe is great, I opted not to use oil. I found that if you own a high quality, non-stick pan there’s no need for oil. The carrots were able to “fry” in what remained of their own juices and turned out just fine. Try Carrots in a Blanket at your next party by getting the recipe here.

 

Skinny Baked Vegetarian Egg Rolls with Peanut Sauce
vegetarian-eggrolls-e1427300628458
My boyfriend loves these. It’s hard to tell if he loves the fact that he gets egg rolls without having to go pick them up from a restaurant or if it’s because he gets an excuse to eat more peanut butter. Regardless, it’s a hit in my house. This is the most complicated recipe today, but worth it. The egg rolls are deceivingly filling and you will more than likely have left-overs for a few days. You’re welcome. Catch the recipe here.


That’s it! Hope you guys enjoy these finger-licking recipes. How do these finger foods stack up with your favorites? Let me know your favorite in the comments below.

Spaghetti O’s for the vegan hearts

 

Food Porn Friday fitandfancylife.com vegan vegetarian recipes

Today’s Food Porn Friday is kicking it primary school style. I’m taking your virtual taste buds down memory lane to the good old days when the most exciting dinner options came from cans. I’m bringing back Spaghetti O’s!

Do you remember those tiny noodle rings in magical red sauce? Did you get the same fist-pumping reaction that I did when my mom broke out the can of Spaghetti O’s instead of orange marinated pork loin again? (Or some other feared dish that everyone in the house hated except the person cooking the monstrosity.) If you answered yes to either of those questions – your childhood clearly rocked.

Spaghetti O’s have always been near and dear to my heart. I have a bit of a tradition with my best friend, who shares the same ageless taste buds as me, that when we do dinner together we check our adult hats at the door. Spaghetti O’s and grilled cheese sandwiches are our favorite go-to dinners.

When we both became vegHeads, one of our biggest regrets was saying good-bye to our Spaghetti O’s and grilled cheese sandwiches. The struggle was real folks. Neither of us cared about ditching meat, but when it came to these two power-players we were mourning. Then I found this amazing recipe by MilkFreeMom.com and Spaghetti O’s were back on the menu!

Dairy-Free-SpaghettieOs

Ready for the really awesome part about this recipe? It’s vegan! It’s also got a short ingredients list, has 8.5 grams of protein per serving, and takes less than 30 minutes to make. Dinner time win-win.

As with most things highlighted on Food Porn Friday, this recipe is adaptable to fit your needs. If you want to try a different type of dairy-free milk, go for it. If you want to boost the already decent vitamin count, add steamed spinach or kale.  If you’re catering to friends and family that still eat dairy, you can always substitutive cow’s milk and Parmesan if they aren’t willing to do the recipe’s original ingredients.  (Or you can just use canned Spaghetti O’s for their servings and keep all the dairy-free Spaghetti O’s to yourself. It’ll be a sacrifice in the name of love and extra leftovers. Try not to look to eager or they might catch on to you.)

You can find the recipe here.

 

Food Porn Friday: Healthy Sweet & Spicy Tacos (vegan)

Food Porn Friday fitandfancylife.com vegan vegetarian recipes

In honor of one of the few days this Spring it’s not predicted to rain, I’m serving up a rainbow meal item! This is an easy recipe for weeknights, large groups, and hungry foodies.

Everything in this recipe can be adjusted. This is one of biggest characteristics I look for in a recipe. I love being able to make more, make less, and change ingredients while keeping the finished product delicious.

You will need a large skillet and a lid for this if you’re making enough for two or more people. If you’re making this for one, or as a side dish, half everything.

Healthy Sweet and Spicy Rainbow Tacos vegan

Healthy Sweet & Spicy Tacos

10 Ears Of Corn (or two drained cans of sweet corn without salt)
5 Bell Peppers (Mix up the colors! I used red, orange, yellow, and green.)
1 Large Yellow Onion
2 Large Tomatoes
2 Heads Of Romaine Lettuce (tortilla shells optional)
2 Tbsps. Cayenne
1-2 Tbsps. Crushed Red Pepper Flakes
2 Tbsps. Ground Black Pepper
1 Tbsp. Taco or Fajita Seasoning (optional)
1 Tsp. Salt (optional) 

  1. First slice the corn off the cobs, cut the peppers into one-inch long strips, and cut the onion into two-inch long strips.
  2. Turn your stove on to medium-high heat. Dump all the vegetables from STEP 1 and half your spices into your pan. If you’re using canned corn, drain the corn before you put it into the skillet. Make sure to mix everything together thoroughly in order to spread the spices around the vegetables. Cover pan and let it sit for about 4 minutes.
  3. While your mixture is heating up, prepare your lettuce and tomatoes. Cut the tomatoes into bite-sized chunks to go on top of your tacos. Wash the lettuce and break off the leaves to use as your shells.
  4. After the 4 minutes are up, check on your rainbow mixture. The veggies should be starting to sweat and creating a sweet sauce at the bottom of your pan. Add the rest of the spices, stir, and recover the pan. Let your mixture sit for about 5 to 7 more minutes, or however long it takes the peppers and onions to become mostly soft.
  5. To make your tacos with the lettuce, scoop the rainbow mixture into the leaves and top with tomatoes. If you’re using this as a side dish, just spoon onto your plate, sans lettuce, and enjoy! (Helpful Hint: Eat them from the bottom of the stem, so you can cup the top of the leaf to prevent spillage.)

So simple, right?! The corn and peppers give the mixture its sweet flavor. When you add the spices it basically turns into a juicy, sweet, and spicy foodgasm in your mouth. Even if you choose to use just the rainbow mixture as a side dish, it creates a great addition to any meal.

(Helpful Hint: If you’re entertaining meat eaters, you can cook ground meat separately to add to their tacos. My boyfriend adds his own ground meat to his tacos. He says it gives his tacos more flavor.)

April @ fitandfancylife Signature