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No-Churn Chocolate Chunk Ice Cream

Five ingredient vegan ice cream made with coconut, cashew, maple syrup, and cacao. Stir in chopped dark chocolate chunks for an added chocolate crunch!

Happy Memorial Day Weekend!

How’s it going?

To be honest, it doesn’t feel like Memorial Day.

Sure, the temps are getting warmer, but I’m fiercely missing that rowdy sense of community that annually kickstarts the summer season via cookouts, BBQs, and backyard parties.

This time last year I was in a bikini pool-side baring my ghostly legs for all of the neighborhood to see.

Then afterwards I probably went to a winery with hundreds of other people, crowded onto picnic blankets on the winery grass.

This year, I’m holed up in my townhome, feverishly snapping photos of chocolate ice cream.

Ah, how times have changed.

But some things have stayed the same.

For example, as you probably guessed by the title of this recipe– I *still* don’t have an ice cream maker.

So I’m coming at you with a sweet dessert idea for Memorial Day that doesn’t require any fancy equipment and it definitely doesn’t require a crowd to finish off.

This No-Churn Chocolate Chunk Ice Cream is chocolate-y, creamy, and simple to make with just 5 ingredients!

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Giant Almond Flour Chocolate Chip Cookie

By Flora & Vino 2 Comments

Giant vegan, gluten-free, and grain-free almond flour chocolate chip cookie for two! Lightly sweetened with maple syrup and dairy-free chocolate chunks.

If you’d told me a year ago that I’d be living alone during a pandemic, I would have cried and then laughed and then cried some more.

Ah, 2019 Lauren didn’t have a *clue* what was about to go down.

If anything, current events have taught me about my own inner strength and perseverance in the face of uncertainty.

We just keep going, friend.

I hope that you, too, feel more capable than ever of getting through hard things.

Because we’re doing all of this together.

And today, we’re going to bake together.

Current events have also taught me a thing or two about baking a mean vegan cookie.

These Giant Almond Flour Chocolate Chip Cookies are resilient, too, you know.

They’re chewy and sweet and popping with chocolate chunks.

Make them in one-bowl with pantry friendly ingredients you already have at home.

And they only take 15 minutes to bake in the oven.

Let’s bake a BIG cookie!

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Apple Pecan Pie Oats with Sautéed Apples

By Flora & Vino 2 Comments

Apple pecan pie oatmeal bowls served with a sautéed apple pecan compote. Naturally sweetened with raisins, banana, and a touch of maple syrup.

I’ve been a bit nostalgic this past week, friends, remembering simpler times and the family reunions every summer growing up.

On my family’s annual trip to Indiana to visit extended family, we always stopped at Cracker Barrel before returning to the endless highway.

So I have one question for you.

Have you tried Cracker Barrel fried apples?

No?

Well, it’s one of the best sides on the menu.

Every member of my family ordered a side of fried apples with our entrees regardless of whether we stopped for breakfast, lunch, or dinner.

These Apple Pecan Pie Oats with Sautéed Apples remind me of a much healthier spin off of that addictive southern comfort side.

And we could *all* use a little comfort food right now, right?

And, like at Cracker Barrel, at my house, you can “order” these apples to go all day long.

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Blueberry Maple Baked Breakfast Bars

By Flora & Vino 2 Comments

6-ingredient breakfast bars with hearty oats, plant-based protein and blueberries! Gluten-free, oil-free, and naturally sweetened with dates and maple syrup.

Breakfast is *usually* my favorite meal of the day.

Anyone else?

It’s the meal I spend those last dreamy minutes before sleep and the first precious moments of the new day pondering.

That being said, it’s also equally nice to know what’s for breakfast when life gets hectic and your mornings fly by like commercials on fast forward.

Especially when breakfast is these Blueberry Maple Baked Breakfast Bars.

These time-saving, life-altering bars can be prepped in under an hour with only SIX ingredients that you probably already have on hand.

Ready to get preppin’?

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Copycat “Jammed Yam”

By Flora & Vino Leave a Comment

Baked sweet potatoes stuffed with black beans, cooked corn, raw chopped veggies, avocado, and a squeeze of lime. Perfect for easy meal prep lunch or dinner!

I’ve *reallly* been missing some of my favorite takeout meals lately, guys.

On busy recipe testing days when the sink brims with dirty dishes, my most delicious form of self care was to hop in the car and leave it all behind.

Indulge me in a little pre-pandemic nostalgia.

I drove to grab dinner; usually takeout and always packed with plants I didn’t prepare.

Coming home with a warm meal someone else assembled always made the full sink feel a little less intimidating.

Anyway, one of my favorite spots to get a quick clean meal was Naked Lunch.

I ordered their signature “Jammed Yam” frequently.

It’s plant-based comfort food at its finest: a sweet and tender baked yam halve loaded with black beans, raw veggies, cooked corn, and fresh herbs.

I recreated it in this copycat “Jammed Yam” that’s easy to bake and build with yams, cooked black beans, and a mix of raw and cooked toppings.

Let’s jam a yam.

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Dark Chocolate Coconut Butter Cups

By Flora & Vino 4 Comments

2-ingredient coconut butter cups made with dark chocolate and coconut butter. Vegan and oil-free with no added sugar. Perfect for a sweet clean dessert!

You guys, I’ve had a major sweet tooth this week.

The kind of sweet tooth that finds me loitering around my chocolate drawer (yes, I have a chocolate drawer!) around 11 PM, just casually opening it, you know, to make sure everything is still there.

So it felt appropriate to share something sweet with you this week.

Like these Dark Chocolate Coconut Butter Cups.

You need a jar of coconut butter and my favorite dark chocolate to bring these to your house in under an hour!

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Black Bean Quinoa Chili

By Flora & Vino Leave a Comment

Hearty plant-based chili with black beans, quinoa, and mushrooms in a sweet tomato broth. Perfect to prep in advance and load up with toppings!

Is it still soup season?

As long as we’re staying safe at home, I’m saying it is.

Each Monday throughout April I’ve made a new pantry-friendly recipe via Instagram stories.

And surprise, surprise, almost all of them have been soup!

It’s so satisfying to throw legumes, grains, and veggies in a cook pot and let them simmer to deliciousness.

Give me a pot, some quinoa, black beans, and spices, and I can make you a vegan, gluten-free, and totally satisfying meal.

This Black Bean Quinoa Chili is packed with black beans, quinoa, and mushrooms in a sweet tomato broth.

It’s made with only pantry-friendly ingredients that you probably already have tucked away in your cabinets.

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Golden Oats with Blueberries & Cashew Butter

By Flora & Vino 6 Comments

Golden oats with butternut squash and warming spices! Perfect for a cozy breakfast. Best served with fresh blueberries and a spoonful of cashew butter.

I have a small fridge that is constantly overflowing with all of my recipe creation leftovers, hummus containers, resealable bags of superfoods, and fresh produce.

If you open the door, be prepared for an avocado or a tomato or some sort of veg to come tumbling out.

Enter at your own risk.

Hardhats welcome.

In this case, I had a good amount of leftover butternut squash purée looking a bit forlorn and loveless.

And you know what we do with leftover veggies here at F&V…we show them all of the love.

These gorgeous Golden Oats with Blueberries & Cashew Butter taste just as good as they look.

Who’s ready to turn their breakfast into gold?

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Double Chocolate Banana Bread

By Flora & Vino Leave a Comment

Vegan and gluten-free double chocolate banana bread with almond flour, oats, ripe bananas, tahini, and dark chocolate chunks. Perfect for weekend baking!

“How are you doing being home alone?” my yoga friends asked me on our weekly Zoom date this past week.

I stopped and paused, carefully considering.

“I’m OK,” I finally said.

And I meant it.

It’s a little strange and kind of amazing how we humans can grow and adapt to the curveballs the universe pitches.

I’ve definitely settled into this new normal with a quarantine routine heavy on walks, work, and virtual connection.

I feel so lucky than I can keep F&V running and continue to share delicious eats with you during these unprecedented times.

So let’s make some good stay-at-home memories, shall we?

So word on the street is that the top googled recipes right now are for banana bread.

This Double Chocolate Banana Bread is gluten-free, oil-free, refined sugar-free, and made easy with just 1-bowl and a loaf pan!

And plenty of spotty bananas and dark chocolate, obviously…

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Peanut Butter Blueberry Rice Cake Toasts

By Flora & Vino Leave a Comment

Rice cake “toast” in 2 minutes! Peanut butter, jammy blueberries, and gluten-free granola on gluten-free rice cakes. Perfect for an easy breakfast or snack!

I’m not sure when it happened, but I am nocturnal.

I guess it’s just the new quarantine norm, here.

Last night I was up until 1 AM catching up on Jimmy Fallon The Tonight Show: At Home Edition and sending rambling video texts to my gal pals.

I rolled out of bed at 8 AM today slightly disoriented but definitely ready for breakfast.

Luckily, I have these Peanut Butter Blueberry Rice Cake Toasts to wake up to.

This “toast” situation is one you’re going to *want* to stay at home to make.

It’s vegan, gluten-free, oil-free, and refined sugar-free with just four ingredients you have in your pantry and freezer.

And they take 2-minutes to whip up.

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No-Churn Chocolate Chunk Ice Cream

Giant Almond Flour Chocolate Chip Cookie

Apple Pecan Pie Oats with Sautéed Apples

Blueberry Maple Baked Breakfast Bars

Copycat “Jammed Yam”

Dark Chocolate Coconut Butter Cups

Black Bean Quinoa Chili

Golden Oats with Blueberries & Cashew Butter

Double Chocolate Banana Bread

Peanut Butter Blueberry Rice Cake Toasts

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