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Chocolate Chocolate Macaroons

Double Dark Chocolate Chocolate Macaroons made with shredded coconut and dark chocolate ready in under an hour for a quick no-bake dessert.

Hi, everyone, how are you?

I’m grateful, energized, and inspired.

The last few weeks have been hard while I was recovering from a small surgery.

Don’t worry, I’m totally fine, but the hardest part was staying still during the recovery process.

Post- surgery I needed to refrain from working out for about two weeks to ensure I didn’t bust a stitch.

I was thinking about it, and this honestly might be the longest I’ve ever gone without unfurling my yoga mat!

If you’ve been around here a while, you know that daily movement is as much for my mental health as it is for my physical health.

So I kept myself busy with being a star plant mom, working a 1000-piece puzzle with M, and binge-watching Queen Charlotte and Firefly Lane on Netflix.

Those are all fun and good, but I’m PUMPED to get back to a workout routine this week, starting with a new Handstand Challenge I joined for the next four weeks!

This also means that I can also get back to content creation for YOU, which took an unexpected backseat as I rested.

I will say that it’s been powerful to watch my body go from hurting to healing in such a short time.

Today I’m celebrating all that my body does for me, by giving it a little something special.

These Double Dark Chocolate Chocolate Macaroons Double Dark Chocolate Chocolate Macaroons are made with shredded coconut and dark chocolate.

They’re ready in under an hour for a quick no-bake dessert this summer!

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Kimchi Summer Rolls

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Kimchi summer rolls made with crunchy raw veggies and cooked rice noodles with kimchi and almond butter sauce. Perfect for a light and spicy wrap!

Lunch is the meal of the day that gives me the most trouble.

And by trouble, I mean this picture:

Me standing in front of the refrigerator staring deadpan at vegetables, willing them to magically make themselves into a cohesive meal.

When this happens, I usually suffice with a big plate of hummus, veggies, and crackers.

When I was in Germany, it’s common to only eat “hot” once per day.

This means they only cook one meal.

Which means if there’s a big feast around lunchtime, dinner is usually bread with meat and cheeses.

While I don’t do meats and cheeses, or bread for that matter, I do like the idea of only cooking once.

And with warmer weather, I’m craving cool, light, refreshing things for my mid-day meal.

This week I decided to mix it up and make myself something fresh, light, and unique for lunch.

Allow me to introduce you to Kimchi Summer Rolls, your new favorite summer lunchtime meal or appetizer.

These spring rolls are made with crunchy raw veggies and cooked rice noodles with kimchi and an addicting almond butter sauce.

This will absolutely be a repeat meal at F&V this summer, I hope it will be for you too!

Grab yourself a plate and make yourself something *good* for lunch.

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SunButter Chocolate Chip Protein Bars

By Flora & Vino 2 Comments

SunButter Chocolate Chip Protein Bars mixed by hand! Packed with plant-based protein, SunButter, and chocolate chips for a satisfying snack to fuel your day.

Whenever I’m on the go, I *always* have a plant-based protein bar buried somewhere at the bottom of my purse.

I take comfort in knowing that it’s always there if I need it.

While I’m good at remembering to stuff a pre-packaged bar into the depths of my handbag, I’m not always good about making my own bars.

And I should, and you should, because it’s *so* easy!

There are so many benefits to making your own bars at home.

You can control the ingredients, the level of sweetness, and the flavor profile, all while saving money and plastic!

These SunButter Chocolate Chip Protein Bars are mixed by hand and packed with plant-based protein, SunButter, and chocolate chips.

They’re the perfect satisfying snack to fuel your day, wherever it takes you.

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SunButter Cheesecake Cups

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SunButter cheesecake in a cup made with a granola base, a creamy SunButter and yogurt filling, and a raspberry topping. Perfect for a spring dessert!

This post is dedicated to all of my cheesecake lovers who want cheesecake but don’t have hours to mix, bake, and chill.

Making cheesecake usually seems like a big undertaking, doesn’t it?

So what if I told you that you could make cheesecake in a cup made with just 5 ingredients?

Because I’m telling you that today!

These SunButter Cheesecake Cups are stacked in a cup and made with a granola base, a creamy SunButter and yogurt filling, and a raspberry topping.

This is the spring dessert of your dreams, friends!

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Orange Chocolate Pretzel Bark

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Orange chocolate pretzel bark made with Endangered Species Orange + Dark Chocolate and gluten-free pretzels. The perfect combination of salty and sweet!

Among other things, M has brought a love of pretzels back into my life.

While M likes his pretzels extra salt-y with savory dips, I like mine…with a little sweetness.

A few weeks ago, while polishing off a bag of pretzels, I paired a pretzel with a piece of dark chocolate.

The combination of bittersweet with crunchy salty pretzel was ridiculously good.

So I went back for another, and another.

Now, I know I’m not the first person to think of salty-sweet or even chocolate with pretzels, (hello chocolate covered pretzels!), but I hope you’ll indulge anyway.

I decided to infuse the chocolate and pretzels together in a 2-ingredient chocolate bark with an orange twist.

This Orange Chocolate Pretzel Bark combines salty and sweet with a hint of orange that is citrus-y sweet and salty perfection for spring!

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Apricot Ginger Tofu

By Flora & Vino 2 Comments

Tofu steaks pan-fried and coated in an apricot ginger sauce made with rehydrated apricots. Serve with rice and steamed green beans for an elevated meal!

You know the trope of the crazy cat lady?

Well, I’m teetering dangerously close to becoming the crazy plant lady.

If you think I’m joking, let me say that it has officially become “work” to water all of my plant babies.

But it feels like a healthy vice (forgive the oxymoron), because they oxygen to the air, they add color to the room, and they just make me smile, OK?

Or, so I tell M’s raised eyebrows as I lug in pot after pot from the local nursery.

My latest additions are a Bird of Paradise, Fiddle Leaf Fig, and a Rubber Tree.

Although they will be quite large (someday!), I bought them small, because the joy for me is in watching them grow.

That’s kind of why I love recipe testing and creating food too– it’s creating something from nothing.

I have a delicious sticky sweet and savory new recipe for you this week.

Pan-fried tofu smothered in a homemade Apricot Ginger sauce and served over jasmine rice and green beans.

This Apricot Ginger Tofu is begging to be served for dinner on the patio this spring and summer!

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Raspberry Baked Oatmeal Cups

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Easy baked oatmeal cups bursting with raspberries made totally oil-free, gluten-free, and refined-sugar-free. Perfectly portioned cups for meal prep!

Did I ever tell you that I named my car?

Well, technically M did.

If you ever watched episodes of the old show “Psych” (M and I binge-watched during pandemic) you might remember that Shawn and Gus’s car was referred to as “the blueberry”, because it was a brilliant color of blue.

That’s when M started calling my car the raspberry, because it’s candy apple red.

The nickname stuck, and 3 years later we still refer to it as “the raspberry” in conversation.

Which I’m sure might be confusing for eavesdroppers…

“The raspberry is totally covered in pollen!”

“The raspberry could really use an oil-change.”

“Did you lock the raspberry?”

But it’s fine, because it makes car conversations cute and approachable (not usually the case in my experience) and also because I love raspberries.

Speaking of raspberries, I have a new raspberry recipe for spring.

These Raspberry Baked Oatmeal Cups are bursting with raspberries and made totally oil-free, gluten-free, and refined-sugar-free in under 30 minutes.

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Mediterranean Quinoa Bake

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Mediterranean Quinoa Bake made in one dish with organic red quinoa, cannellini beans, kale, olives, bell pepper, artichoke, and herbs. Makes 6-8 servings!

A few months ago I made a Mediterranean-inspired rice bake for Sunday meal prep.

It felt like a wild adventure, throwing rice into a baking dish with vegetable broth with hope and prayers that it would emerge from the oven fluffy and tender.

Spoiler alert…It worked!

M and I liked it so much that I decided to put my own spin on it…with quinoa and cannellini beans!

If you’ve been around here a while, you know that I love baking quinoa for breakfast, so I decided to add to my collection with a savory-recipe.

The Mediterranean theme works well here because the additions are easy to throw in without much cooking or chopping required.

And the best part about this baked quinoa is that is serves 6-8, making it ideal for meal prep.

Make this Mediterranean Quinoa Bake this week made in one dish with organic red quinoa, cannellini beans, kale, olives, bell pepper, artichoke, and herbs.

It’s packed with plant-based protein, zesty Mediterranean flavors, and warm veggies.

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Vegan SunButter Date Caramel Candies

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Vegan SunButter Date Caramel Candies made with a SunButter and date caramel center surrounded by dark chocolate. Keep them in the freezer for a sweet treat!

So, how do you feel about chocolate + caramel?

I’ve always had a bit of a thing for Rolos.

I discovered them in college and kept a bag in my backpack to share with a friend who was equally obsessed.

They’re chewy, chocolate-y, and the caramel gets stuck in your teeth in the most attractive way…right?

If you’ve been around here a while, you know that it’s easy to make the *most* delicious vegan caramel with dates.

And the possibilities are endless as to what vegan candies you can create with said no-sugar-added caramel.

Now that you’ve read my caramel + chocolate history, allow me to introduce you to my latest obsession.

These are Vegan SunButter Date Caramel Candies and my freezer is a happy place when it’s full of them.

(And my girlfriend’s freezer, whose baby shower I brought these to and begged her to keep!)

They’re made with a SunButter and date caramel center surrounded by a dark chocolate shell.

My advice: Have a copycat ROLO, because, YOLO!

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Vegan Egg Roll Bowl

By Flora & Vino Leave a Comment

Vegan egg roll in a bowl! It’s a plant-based egg roll inside out. Shredded cabbage and carrots stir-fried in black sesame oil with crispy sesame tempeh.

When I was growing up we regularly ordered takeout from a Chinese restaurant down the street.

They knew my dad and me by name when we walked into to pick up the bag loaded with Chinese takeout boxes, sweet & sour sauce, and fortune cookies.

We usually ordered classic egg rolls as a starter with our meal.

The egg rolls were, amazing, friends, with a fried golden exterior and insides teeming with cabbage and carrots.

Things I’ve been thinking about lately: What happens when you make your egg rolls vegan and de-construct them in a bowl?

Well, let’s see.

This vegan egg roll in a bowl is a plant-based egg roll inside out.

It’s made with shredded cabbage and carrots stir-fried in black sesame oil with crispy sesame tempeh.

You’ll love this Vegan Egg Roll Bowl as a spin-off of classic egg rolls in bowl format.

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