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Vegan Sourdough French Toast

Vegan French Toast made with gluten-free sourdough bread topped with berries, maple syrup, and SunButter. Perfect for an easy breakfast!

TBH I’ve never been the biggest French Toast gal.

I would previously take pancakes or waffles over french toast most days of the week.

But that was before I discovered the *best* vegan and gluten-free sourdough bread that I’m now using in all of my recipes.

Finding this bread has sent me down a wonderful recipe rabbit hole of toasts, sandwiches, and “bread-y” remakes.

After years of vehemently avoiding bread and in the process kind of starting to believe that I didn’t LIKE bread, I’m very grateful to be proven wrong.

Bread is delicious and vegan and gluten-free bread is even better.

And let me tell you, friends, Vegan Sourdough French Toast just hits differently.

This Vegan French Toast is made with gluten-free sourdough bread topped with fresh berries, maple syrup, and a generous drizzle of SunButter.

This is the kind of recipe to make and share for a decadent plant-based weekend breakfast or brunch.

Once you try it once, you’ll want Vegan Sourdough French Toast every day of the week!

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Vegan Mushroom Omelette

By Flora & Vino 1 Comment

Vegan Mushroom Omelette made with silken tofu and chickpea flour stuffed with sautéed mushroom. Serve for a protein-packed breakfast!

When M and I first started dating, he showed me the art of omelette-making.

Because we started dating during the pandemic, our first dinner together was over a computer screen.

We made meals separately in the kitchen and then hopped online to eat and chat.

I brought my Cauliflower Rice Veggie Burger Bowl (my go-to recipe at the time), and M brought a circular omelette piled high with vegetables and avocado.

And of course, lots of mushrooms, always mushrooms, because M loves them.

Before we moved in together, and even for a while after, omelettes were his go-to meal for breakfast, lunch, or dinner.

When he finally made them in front of me, my mouth watered at how good they smelled.

There’s something about a good savory breakfast that feels like the ultimate form of self care.

Because I started a new strength program in recent weeks, I’m focusing on vegan sources of protein to fuel my body pre and post-workout.

While M’s omelettes weren’t vegan, but the ones I’m sharing with you today are.

These vegan made with silken tofu and chickpea flour stuffed with sautéed mushroom and spinach.

I love to serve them with avocado, berries, and hot sauce for a protein-packed breakfast!

They’re also totally worthy of a virtual first date, just sayin’.

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Spring Quinoa Salad Jars

By Flora & Vino Leave a Comment

Spring Quinoa Salad Jars with roasted radishes, green peas, fresh dill, and pistachios. Divide dressing and salad between jars for meal prep!

This past weekend M and I went hiking with two of our good friends and their (almost) one year old son.

It’s been such an honor and privilege to watch this little guy grow up, surrounded by so much love.

Each time we see him, he becomes more curious, more active, more himself.

This became even more apparent when we stopped after the hike for lunch.

As I watched him sprawled on a blanket, exploring his surroundings with all five senses, I told them they must never get bored.

They laughed.

Truly, though, I am in awe of my friends (there are so many!) who have bravely and newly become parents.

Sometimes, even on my best days, it feels like a struggle to keep me, myself, and I alive.

Sure, I have my plant babies, but every now and then one of them will get unhappy and won’t recover.

RIP two aloes, three cacti, and one alocacia. Hide your succulents, friends!

For many years F&V has been my pseudo baby; a hub and home that I birthed out of nothing and continue to nourish, foster, and grow.

But I still hope that someday I’ll have something squishier than sweet potatoes, warmer than freshly baked muffins, and sweeter than chocolate to hold in my arms.

And on that day, I will be calling up ALL of my mom friends for advice on keeping things (not green) alive.

But, until that day, I’m truly grateful to continue sharing my passion child with you!

Today we’re making Spring Quinoa Salad Jars.

These jars are made with roasted radishes, green peas, fresh dill, and pistachios.

Divide the dressing and salad between jars for a delicious and vibrant meal prep lunch!

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Chopped Greek Wrap

By Flora & Vino Leave a Comment

Chopped Greek Wrap with vegetables and chickpeas wrapped in a tortilla with lots of vegan tzatziki sauce. Perfect for a refreshing lunch!

M and I are not-so-patiently waiting for the hummingbirds to return to our backyard in Maryland.

A Google search will tell you that hummingbirds return to our area mid-April.

Now that we’re inching closer and closer to May, M and I have agreed that the hummingbirds are officially late!

Didn’t they receive the memo that our deck is fully furnished and ready for them?!

If you see one, please send it our way.

It kind of feels like an unspoken race between me and M…who will see a hummingbird first?

I’m betting on M, because he likes to sit on the couch and gaze out the window in tranquil silence.

The only time I really take to stare out the window is while I eat my lunch.

We have two feeders hanging on the deck within eyeshot from the couch and dining room table in our living room.

This means, while enjoying my latest recipe, I can check out the feeders for signs of impossibly fast wings and flashes of green.

There are also flashes of green in my current favorite lunch wrap that I eat will hummer-watching.

This Chopped Greek Wrap is made with vegetables and chickpeas wrapped in a tortilla with lots of vegan tzatziki sauce.

It’s truly the perfect refreshing and nourishing lunch that keeps me satisfied until the hummers come home!

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Vegan Chocolate Chip Cookie Cake

By Flora & Vino Leave a Comment

Vegan Chocolate Chip Cookie Cake with almond and oat flour, SunButter, and dark chocolate chips. Perfect for a birthday or any celebration!

What are you growing this year?

Last weekend M and I planted our first seeds on the deck.

Each day since I peer outside first thing, searching for signs of green sprouts.

This is our second year trying our hand at outdoor planting, and I both love and hate the variability of it all.

It always feels a bit chaotic throwing seeds in dirt with water and hoping that they germinate and grow.

But despite all of my doubts and fears, something grew from nothing last year, and it was both beautiful and amazing.

I’m excited to be in for the journey again this spring.

Here’s what we planted:

Flower flowers, two kinds of both zinnias and nasturtiums.
For herbs, we have chives, Thai basil, and parsley seeds in the ground; herbs I hope will appear in a recipe this summer.
I’m waiting to plant my sunflower seeds for a few weeks!

Our indoor plant babies also got some love with the warmer weather!

Here are some highlights:

Our Bird of Paradise got a Neem Oil shower to remove some pesky mealy bugs.
My Swiss Cheese plant got a new stake that she’s climbing faster than I can complete a 5.7 at the climbing gym.
A few of my root bound cactuses and snake plants also received a new bigger pot so they can take off.

If you’re also waiting for seeds to grow, buds to blossom, and the stress of tax day to disappear, might I suggest baking?

I created this Vegan Chocolate Chip Cookie Cake around my birthday in early April, but am just getting around to sharing it with you.

This Vegan Chocolate Chip Cookie Cake is made with almond and oat flour, SunButter, and dark chocolate chips.

My version is totally vegan, gluten-free, and no-oil-added, finished with a 1-ingredient frosting.

It’s the perfect easy dessert to make and decorate for any occasion.

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Forbidden Fried Rice

By Flora & Vino 2 Comments

Forbidden fried rice with asparagus, shiitake mushrooms, and steamed edamame. This hearty plant-based meal is a great way to use black rice!

Last Year True Food Kitchen had a Kimchi Fried Rice on the spring menu that had me completely captivated.

The next time M and I visited I ordered it without hesitation, substituting tofu for the jammy egg on top.

Friends, it was amazing.

I loved the untraditional combination of forbidden black rice, asparagus, and mushrooms with heat of kimchi.

So, I set out to create a recipe like this for our archives, so we can share in the deliciousness of this union of flavors.

I decided against making this a kimchi fried rice and instead made a Forbidden Fried Rice, because kimchi isn’t for everyone and sometimes they aren’t even vegan…

(Read the label for the addition of fish sauce!!!).

Plus, you can always add kimchi on top. Smiley face.

So, here is my favorite rendition of Forbidden Fried Rice, made spring-y and seasonal with asparagus, shiitake mushrooms, and steamed edamame.

Instead of kimchi, I paired it with a vibrant spicy sriracha aioli for a little kick.

This hearty plant-based meal is a great way to use black rice for a weeknight dinner!…

Brownie Batter Overnight Oats

By Flora & Vino Leave a Comment

I can’t think of a meal prep breakfast more intrinsic to my morning routine than overnight oats.

It’s my rock, my go-to, my staple of all staples, the quickest breakfast ever that I fondly refer to as ONOs.

Traveling? Make ONOs.

Didn’t go grocery shopping? Make ONOs.

Zero time for meal prep? Make ONOs!

If you have yet to hop on the overnight oats (ONOs!) train, I’m certain that this will be the recipe to convince you.

These Brownie Batter Overnight Oats are basically a gooey brownie in breakfast form, made with lots of cacao, chopped walnuts, and dark chocolate chips.

And you can make them in just 5 minutes for an easy breakfast for the weekend ahead.

I meal prepped them for my birthday weekend trip a few weeks ago, and I was so grateful to have them stacked in the Air B&B refrigerator.

No matter where you are or what you’re doing, start your day with protein and fiber with Brownie Overnight Oats!

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Kale Caesar Salad

By Flora & Vino Leave a Comment

Kale caesar salad with crispy chickpeas and vegan caesar dressing. Serve with cherry tomatoes, hemp hearts, and cheezy white bean dip!

I’m hard to please when it comes to eating out.

That’s facts.

It’s something that I’m working on accepting about myself, because my whole life I’ve wanted to be easy going, relaxed, and go-with-the-flow.

But many times when I purchase food out, I take a few bites and would honestly rather be eating something at home.

Now, in my defense, that’s because I’m super sensitive to salt, garlic, and spiciness, three things that people love to dump on vegan food to make it “tasty”.

Yeah, it’s kind of like I’m allergic to flavor (HA!), but I truly believe that plants taste delicious as they are.

Can anyone else relate?

Anyway, there used to be a kale caesar salad from my local Greenheart Juice Shop that I always grabbed for a healthy lunch along with a juice or smoothie.

It was delicious and flavorful and made you feel a bit like you’re glowing from the inside out after consumption.

I’ve spent a long time trying to recreate that salad at home, because they don’t sell the salad anymore!

Now, I haven’t had the salad in years, but I think what I came up with is pretty darn near perfect.

For my picky eater-outers, this is a salad that doesn’t compromise flavor but also won’t knock you over with the big three!

This kale caesar salad is made with crispy chickpeas and a creamy vegan caesar dressing.

I highly recommend it with cherry tomatoes, hemp hearts, and my latest cheezy white bean dip!

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Shiitake Avocado Toast

By Flora & Vino 2 Comments

Shiitake Avocado Toast with sourdough bread, smashed avocado, and sautéed shiitake mushrooms. Perfect for a savory breakfast!

This week I finally finished the 30 Day Minimalism Game and donated, trashed, and gifted a whole lot of stuff.

I also finished a massive spring cleaning that unearthed every square inch of my condo.

There is finally order in the the bathroom pantry, the kitchen cabinets, and *gasp* the refrigerator.

Now comes the truly hard part; keeping it that way.

I’m already witnessing difficulty in closing the junk drawer, and vegan products without designated pantry places.

You can only do so much with the space and time given to you, right?

At least I can keep order in any toast situation.

This Shiitake Avocado Toast is made with sourdough bread, smashed avocado, and sautéed shiitake mushrooms.

It’s the perfect for a savory breakfast packed with umami flavor, healthy fats, and complex carbs.

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Cheezy White Bean Dip

By Flora & Vino Leave a Comment

Cheezy White Bean Dip made with white beans, nutritional yeast, and tahini. Serve with vegetables or crackers or added to salads and bowls.

This past week I gave M the prestigious role of being my accountability buddy for my writing course.

His job is to check in me with daily and ask, “How is your writing going, Lauren?”

Lately he’s taken to asking as a snarky retort to a conversation.

For example, I’ll ask if he did the dishes yet, and he will respond with, “No, but how is your writing going?!”

Well, you got me there.

I think we can agree that while this isn’t the best delivery, but the man is doing a good job of keeping my accountable, friends.

The goal of the class is to have “sitting in the chair” for at *least* one hour every day, practicing our writing.

Luckily, I do a lot of writing for my blog, social media, and correspondence with brands and the F&V community.

But, does that count?

And I’m asking for myself, not expecting you to have a response, friend.

I’m still working on what I want to write, what I want to say, and whether or not that can be found inside of the tiny niche I have created in the vegan food scene.

But today we are very much inside of the vegan food scene, and I’m glad to be here with you.

Today I’m sharing a dip that is to die for.

This is a dip that hands down makes everything taste better, elevated, …MORE.

This Cheezy White Bean Dip is made with white beans, nutritional yeast, and tahini for a delicious dip that’s as versatile as it is delicious.

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