Instagram

Our Favorite Dallas Food Instagram Posts from the Week

Because it's fun to see what other people are eating.

One of the best ways to scope out hot new restaurants and food trends in Dallas is by following area eaters, chefs, and food snobs on Instagram. We’re going to feature a handful of local ‘gramers each week on SideDish. Because it’s fun to see what other people are eating.

[You can follow D Magazine at @d_magazine and Catherine at @catherinedownes]

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Up and at ‘em💛 . After a relaxing vacation and sleeping in waaaay too late throughout this extended weekend, I’m ready to be productive AF🤓 Ya with me? . Waking up with these {vegan} mini chickpea flour frittatas def adds a pep to my step! Have you seen my vid making these little muffins on my stories? Check it out and let me know what you think. Would you try them?👇🏻 . . . #theurbenlife #chickpeas #chickpeaflour #veganfrittata #eggfree #eggless #dairyfreefood #plantbasedrecipe #eatwellbewell #feedfeedvegan #feedfeedglutenfree #glutenfreefood #glutenfreerecipes #dairyfreerecipes #egglessbaking #plantbasedbreakfast #healthybreakfast #veganbreakfast #goodmoodfood #dallasfoodie #theeverygirlcooks #thenewhealthy #foodwinewomen #thecookfeed #veg #healthyfoodie #abmfoodie #eatprettythings #eatingforhealth #simplefood

A post shared by Jenna Urben | Food Blogger (@theurbenlife) on

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VEGAN "TUNA" SANDWICH! The hardest part about going vegan for me was missing seafood. I grew up in Rhode Island (the Ocean State) and seafood was a huge part of my life. Lately, I've been missing tuna sandwiches, so I went on a mission to find the best #vegantunasandwich recipe! I absolutely loved the recipe from @minimalistbaker using #chickpeas! 😍😍 Here's what you need to make this #vegantuna sandwich: -1 15- ounce can chickpeas (rinsed and drained) -1/4 cup roasted unsalted sunflower seeds (if salted, scale back on added salt) -3 Tbsp vegan mayo (sub tahini for a more earthy, nutty flavor) -1/2 tsp dijon or spicy mustard (if using tahini instead of mayo, use half as much mustard) -1 Tbsp maple syrup (or sub agave) -1/4 cup chopped red onion -2 Tbsp fresh dill (finely chopped) (optional but recommended) -1 healthy pinch each salt and pepper (to taste) -Rustic bread (lightly toasted // gluten-free for GF eaters) -Sliced avocado, onion, tomato, and or lettuce (optional // for serving) 1. Add chickpeas to a mixing bowl and lightly mash with a fork for texture. Then add sunflower seeds, mayo, mustard, maple syrup, red onion, dill, salt, and pepper and mix with a spoon. Taste and adjust seasonings as needed. 2. Toast bread (if desired) and prepare any other sandwich toppings you desire (tomato, onion, lettuce). 3. Scoop a healthy amount of filling onto two of the pieces of bread, add desired toppings and sauce, and top with other two slices of bread. *Sunflower-chickpea mixture will keep covered in the fridge for up to a few days.

A post shared by Malinda Simpson (@kindred.vegan.souls) on

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Bocadillo. Egg, greens, mustard, jamon.

A post shared by J & L (@eatwithdallas) on

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