Search Results for: beans

Caribbean Rice & Beans

Cozy Caribbean Rice & Beans recipe made in one pot with Eden Foods Caribbean Black Beans! Serve as a side or add protein for a main!

To tell you the truth, I’m very excited for fall.

While I’ve always loved the heat, fall is my favorite season.

Honestly, this summer really wore me down with its multiple heat waves and intense humidity.

I’m pretty sure that Flora would be excited for fall, too, if she had seen the season before.

Based on how many dried up leaves she tries to grab and chew on our potty breaks, she’s going to have a blast.

I have a sneaky feeling she doesn’t appreciate the heat of the sun either, because she bows and turns her head when it beats down outside.

Either that, or she’s a vampire, which at this point with those puppy teeth, is an equally compelling theory.

So, I’ve already dreamed up our fall itinerary.

I’m dreaming of leash training in the cool crisp fall air, taking Flora to pick out a bright orange gourd, and making cozy 1-pot meals with her underfoot.

Starting with this Caribbean Rice & Beans dish that we made here recently pre-puppy.

It’s the perfect flavorful and cozy 1-pot meal to make this season to support back-to-school and the end of summer!

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Spanish Rice & Beans Stuffed Peppers

By Flora & Vino Leave a Comment

Baked bell peppers stuffed with Eden Foods Spanish Rice & Pinto Beans and served with your favorite toppings. Perfect for an easy warm weeknight dinner!

Friends, since we last chatted I became a marathoner.

I ran the 26.2 miles to complete the Chicago Marathon in under 5 hours this past Sunday and felt unstoppable after I crossed the finish line.

It was an emotional and rewarding experience, with anxiety-ridden lows and pride-filled highs.

I’m so glad that I trained and conquered and feel so eternally grateful for the support of my friends and family who saw me to the finish line.

This week I’m taking it easy, with lots of long walks and yoga and stretching.

And, of course, lots of hearty plant-based foods to refuel and recharge!

After expending so much energy with the race and traveling. I honestly haven’t been in the mood to spend hours in the kitchen.

So I loved making these Spanish Rice & Beans Stuffed Peppers for an easy dinner for M and me during the workweek.

These baked bell peppers are stuffed with Eden Foods Spanish Rice & Pinto Beans and served with your favorite toppings.

They’re perfect to prepare for an easy warm weeknight dinner to share!

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Vegan Maple Baked Beans

By Flora & Vino 6 Comments

Easy vegan baked beans made with navy beans and simple seasonings naturally sweetened with pure maple syrup. The perfect easy plant-based summer side!

On photoshoot days I immediately wake up and check my weather app to see if the light will be good for shooting.

I’m still shocked on mornings when I see the temperature will be soaring into the 80’s.

And even more shocked that this Sunday is the last day in May– excuse me?

Anyway, it looks like we’re well on our way to summer, so let’s bring in the summer staples.

One of my favorite summer staples growing up was baked beans.

The Bush’s Vegetarian Baked Beans were my absolute favorite as a kid.

We often opened a can to serve alongside chips, burgers, and coleslaw on messy paper plates on the deck overlooking the backyard.

I used to spoon them onto my plate and watch the mixture expand in a think syrupy puddle.

Sometimes I actually used to delight in dipping my potato chips in the puddle (don’t judge me!).

When I asked on Instagram what summer recipes you needed, baked beans was a top request!

These Vegan Maple Baked Beans don’t disappoint.

They’re sweet, a little tangy, and tomato-y.

They’re easy enough to whip up in 15 minutes for a sweet summer side without any refined sugars or thickening agents!

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Baked Eggplant Steaks with Beets & Green Beans

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Baked eggplant steaks served with diced beets, sautéed green beans, and fresh tomato. Ideal for a plant-based dinner in!

This past weekend I explored farmer’s markets in my new city and discovered the cutest little spot maybe 10-ish minutes from my new house.

Yippee!

The market was packed with late summer veggies, so I grabbed some of my favorites to build one last ode to summer.

Confession: I *love* farmer’s markets, but I don’t go as often as I could (should!).

I’m the kind of shopper that prefers to get everything in one massive haul that bursts the seams of my reusable bags but saves me multiple trips to different stores for the right ingredients.

There’s something so exhilarating, though, about going somewhere with a limited seasonal selection.

The produce perusing process can inspire some of the best dishes when forced to work with what’s available.

What’s available this week, friends, is Baked Eggplant Steaks with Spiced Chickpeas, Beets, & Green Beans!

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Dijon Tahini Green Beans (Oil-Free!)

By Flora & Vino 12 Comments

Get your greens in with this saucy side that’s oil-free with a creamy dijon tahini dressing. Perfect to complement your holiday spread.

True or false: Most epic feasts are all about the sides.

TRUTH.

Everyone always gets all worked up about what I’m going to eat for the plant-based Thanksgiving main, and I’m over here loading up on sides like it’s no big deal.

But sometimes green holiday sides can look (and taste) a little less than green, you know?

After being baked and buttered, what was once green is now a soggy chartreuse sight on your plate.

So.

I made this verdant side that’s vibrant and fresh with an easy oil-free dijon tahini sauce.

You’re going to love these Dijon Tahini Green Beans to bring life to your holiday spread!

It’s the perfect green beans Thanksgiving recipe to make this year.

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Rainbow Roasted Carrots with SunButter Sauce

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Rainbow Roasted Carrots meet a creamy SunButter Sauce in this easy vegan recipe. Perfect for weeknight dinners or healthy holiday sides.

As the days get shorter and the air turns crisp, I find myself slipping into full-on hibernation mode.

In mid-November.

Tell me, is it ever too soon for cozy sweaters, warm drinks, and anything roasted or comforting on our plates?

Speaking of soon, I do see a lot of people on social media already putting up Christmas trees, mistletoe, and stockings.

I’m not quite there yet.

This might be an unpopular opinion, but I like to celebrate each holiday at a time.

After Halloween, I like to focus on Thanksgiving before we get to the Christmas decor!

But there’s something about this season that makes me crave simple, nourishing meals that feel like a hug from the inside out.

Rainbow roasted carrots feel equal parts cozy and celebratory.

You can bet that the day after Thanksgiving I’ll be rocking green and red, but until then, I’ll be roasting carrots.

Now that the weather is chilly, I love tossing a rainbow of carrots on a baking sheet and watching them caramelize to perfection in the oven.

Each hue, golden yellow, deep purple, and vibrant orange has its own natural sweetness and charm.

Drizzle them with a creamy Organic SunButter sauce, and suddenly your everyday side becomes something special.

These Rainbow Roasted Carrots with SunButter Sauce is simple enough for weeknights but beautiful enough for your holiday table!

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Single Serving Fried Rice

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Single Serving Fried Rice made with leftover rice, chopped vegetables, and seasonings for an easy way to make fried rice for one!

This past spring, our oven and stove cooktop burnt out in a single firework that went “POP!” inside the oven doors.

Being a recipe creator, I was immediately concerned about how to keep the recipe creation going without an oven.

Our landlord proactively supplied us with a portable cooktop so that we could still do a little cooking.

That week sans workable oven, we had fried rice almost every single night.

(Excluding that one one night where we tried to boil pasta and it came out a little crunchy. M still ate it anyway.)

While our cooktop couldn’t successfully keep a roiling boil, it made a mean fried rice, friends.

When the new oven rolled in the front doors, I was a little sad to let the induction cooktop that heated a pan to temp on command go.

That’s OK, because I’m sharing with you the secret of Single Serving Fried Rice with you, today.

Why single serving, Lauren, you might ask?

Well, on the small induction cooktop, the burners were tiny so M and I made our fried rice in his and hers skillets to maximize our cooking.

So while this was savvy for our temporary cooking situation, it also dovetails nicely in the real world.

Like those instances that you have a small amount of rice left with no plans for.

Or the night you’re cooking for yours truly and no one else and just want one serving only.

Hello, Single Serving Fried Rice, the easiest way to make fried rice for one with leftover rice, chopped vegetables, and seasonings!

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Vegan Bratwurst with Sauerkraut

By Flora & Vino 2 Comments

Vegan Bratwurst with Sauerkraut made with oats, legumes, and spices pan-fried and served with Eden Foods Organic Sauerkraut and fried apples.

Everywhere around me there are fall festivals, pop up markets, and Oktoberfests happening.

Life has been such a blur lately (summer, where did you go?!), that I haven’t had the chance to attend to any community fall events.

If you’re in a busy season, too, I see you!

And there’s no need to leave all of that fall flair for outside the house.

I decided we could bring Oktoberfest to your house, and make it vegan and gluten free (a feat in itself, if you know traditional German food!).

While I can’t pretend that my version of Bratwurst is authentic, it is delicious and looks enough like the real thing to be a charming stand in.

Most of you know that my boyfriend, M, is originally from Germany so he keeps me honest when it comes to my German inspired recipes.

He also happens to be my chief taste tester and F&V HQ.

And while he did remark that these Vegan Brats, and I quote, “aren’t real bratwurst”, he did say they were quite tasty and scarfed down a couple.

So, I give you, an Oktoberfest meal for your next busy weekend that you don’t need to leave the house to make.

This Vegan Bratwurst with Sauerkraut is made with oats, legumes, and spices pan-fried and served with Eden Foods Organic Sauerkraut and fried apples.

It’s delicious for an Oktoberfest at home that’s both vegan and gluten free!

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Buffalo Tempeh Sandwich

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Buffalo Tempeh Sandwich made with marinated tempeh on toasted bread topped with lettuce, tomato, herbed nut cheese, and avocado.

How was your Fourth of July this year and long holiday weekend?

We took a beautiful 3 mile hike with Flora that left her tongue hanging out the side of her mouth like the happiest little dope.

After that, we visited our friends for a cookout in the afternoon and evening.

I brought my Vegan Maple Baked Beans to share with friends as a contribution to our feast.

We made it home before the fireworks (that was the goal!) so Flora was safe within the walls of our condo and the roar of AC that dulled the noise of exploding lights.

So seemed slightly concerned about several of the bigger “BOOMs”, but nothing that we couldn’t control with positive reinforcement and lots of treats.

The rest of our weekend was busy, too!

We met my parents for my mom’s birthday for dinner on Saturday, and then visited my cousin on Sunday for her gender reveal party (it’s a girl!!!).

So, there was a a lot to celebrate early this July and so many things to be grateful for.

Including bread and everything that goes in between it.

Yes, it’s sandwich summer here at F&V and my latest favorite sandwich is this Buffalo Tempeh Sandwich.

I love that it’s easy to meal prep for our rolling summer schedules for a quick and intentional lunch.

This Buffalo Tempeh Sandwich is made with marinated tempeh on toasted bread topped with lettuce, tomato, herbed nut cheese, and avocado.

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Viral Tiramisu Chia Pudding

By Flora & Vino 1 Comment

Viral Tiramisu Chia Pudding made with Organic Chia Seeds and espresso topped with cacao. Perfect to meal prep for breakfast or a snack!

This year, we got our hands on our first espresso maker.

We purchased it second hand so there was no pressing urgency to use it religiously.

While I have used it bagel (0!) times, M has already gotten our money’s worth and then some with all of the espresso he has experimented with.

The addition of the espresso maker inspired a kitchen reorg with the creation of “coffee corner”.

We now have a whole corner of our precious counter space dedicated to coffee related things, including but not limited to:

Our coffee grinder, bags of beans, the coffee scale, the new espresso maker, and all of it’s accoutrements.

With the new workspace, he’s tried pretty much every bean from our favorite local roaster to dial in the best ‘spresso.

So, naturally, he was delighted when I requested that he make me espresso shots for today’s recipe.

Tiramisu has been a long time favorite dessert of mine, but one that I’ve yet to make vegan.

So I’m excited to share my version of the Viral Tiramisu Chia Pudding.

This chia pudding incorporates all of the layers and flavors of tiramisu, without all of the hard work.

It’s Tiramisu in pudding form!

My version of the Viral Tiramisu Chia Pudding is made with Organic Chia Seeds and espresso topped with cacao.

It’s perfect to meal prep for an energizing breakfast or a snack!

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Search Results for: beans

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