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Tahini Chocolate Chip Bliss Balls

Tahini Chocolate Chip Bliss Balls that taste like an oatmeal chocolate chip cookie in energy ball form! Perfect for a meal prep snack.

Last week I wore shorts outside on a warmer day for the first time this season.

As is annually customary, I felt naked pretty much the entire walk.

I kept a good pace so as not to blind neighbors with my ghostly legs and managed to stress-walk the 30 minute walk in about 20.

Since it’s warming up, I’ve stopped baking as much and am focusing more on hand-mix snacks and bites.

These Tahini Chocolate Chip Bliss Balls are my favorite fuel right now.

They taste like an oatmeal chocolate chip cookie in energy ball form!

If you’ve been here a while, you know that I’m tahini obsessed.

When I realized I didn’t have a bliss ball made with tahini, I was disappointed in myself.

So, please enjoy this post and consider its deliciousness as an apology for keeping you waiting for so long!

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Vegan Cashini Strawberry Shortcake

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Vegan Strawberry Shortcake made with Artisana Organics Cashini topped with macerated strawberries and fresh mint. A classy spring dessert!

Happy spring, officially!

Are you an April Fools-er?

I didn’t used to be, but ever since I’ve been dating M I’ve been letting my jokester flag fly.

Here is a brief history of April Fools Date at F&V HQ.

Three years ago I replaced a deceased plant with a live one and waited to see how long it took M to notice.

(Note: This plant was delivered nameless and tagless via a Whole Foods delivery during quarantine pandemic days.

This plant is now our largest Monstera which I fondly refer to as “our child” and has taken over an *entire* corner of the living room.

So, the ultimate joke might be on me?)

Two years ago I pranked M by filling an empty Artisana Organics Cashew Butter jar with Tahini.

This joke execution was made even more hilarious by the fact that I was at a bachelorette party on April 1.

M called me to check in and ask why the cashew butter tasted so bitter.

My girlfriends and I dissolved into piles of laughter.

Last year, I pranked M by telling him that Artisana Organics made jars of Cashini just for him because of said prank.

I watched him struggle with belief vs. disbelief, weighing my relationship with brands vs. my pranking history.

This year, I haven’t decided what the joke will be but I know it has to somehow involve Cashew and Tahini.

You know what else involves Cashew and Tahini?!

These Vegan Cashini Strawberry Shortcake that’s made with Artisana Organics Cashini topped with macerated strawberries and fresh mint.

It’s a classy spring dessert!

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Lentil Shiitake Barbacoa Tacos

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Lentil Shiitake Barbacoa Tacos made with green lentils and dried shiitake mushrooms served in tortillas with your favorite toppings.

One of the foods I missed the *most* when I was in Germany over the holiday season was tacos!

Tacos aren’t really a big thing there, and finding ingredients to make them vegan is even harder.

So as soon as we got back to the US, I got back into the taco tradition.

Yes, Taco Tuesday has become a bit of a weekly occurrence at F&V HQ.

We have all sorts of taco Tuesdays on deck, depending on the mood and energy levels.

There’s the lazy Taco Tuesday, where we open a can of beans and smash avocado on tortillas with a spoonful of salsa.

There’s the classic Taco Tuesday, where we emulate flavors inspired by the masters, Chipotle and Taco Bell, made healthier.

Then there’s the creative Taco Tuesday, where we put plants in tacos that taste amazing that you maybe hadn’t thought of before.

Lentil Shiitake Barbacoa Tacos are the latter, friends.

These tasty tacos are made with green lentils and dried shiitake mushrooms served in tortillas with your favorite toppings.

They taste delicious on Tuesday or any day of the week!

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Curried Chickpea Salad Collard Wraps

By Flora & Vino 1 Comment

Curried Chickpea Salad with almond milk yogurt, avocado, and curry seasoning. Add cranberries and walnuts and serve in collard leaves!

I’m taking a four week writing course this month.

I’ve always enjoyed writing.

As a kid, whenever adults asked me what I wanted to be when I grew up, I responded, a writer.

I created a children’s book series in elementary school sharing the adventures of a miniature Schnauzer, Joana Schnauzer, and her house pet friends.

All throughout middle school and high school, I wrote in my composition notebook journals with the word “PRIVATE!” roughly taped to the front.

In college I wrote sestinas and stream of consciousness in scrolling cursive about learning, love, and loss.

After college I mostly wrote for my job, technical stuff I didn’t really understand, or, frankly, like.

Then I found Instagram, and shared posts with you about food, fitness, and life as a 20-something.

Now as a 30-something (almost 36!), I can safely say that you’re my favorite person to write for, friend.

Writing isn’t a skill I’ve actively tried to improve since my school days.

So I hope this writing course will re-inspire an old burn in my *and* help me communicate better in words just how delicious plants are.

Today’s recipe is also taking an old idea and making it new.

This Curried Chickpea Salad is made with almond milk yogurt, avocado, and curry seasoning for a delicious light lunch.

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Sweet Potato Breakfast Bowl

By Flora & Vino 2 Comments

Whipped sweet potato breakfast bowl topped with fresh berries, granola, and shredded coconut. Perfect to meal prep for breakfast!

Some people crave sweet potatoes when the weather is cold and the days are short.

Truthfully, I’ve never understood those people.

My love for sweet potatoes knows no seasons, no temperatures, and observed daylight savings.

Which is why I’m sharing this Sweet Potato Breakfast Bowl with you today!

This blueprint breakfast bowl has become one of my staple breakfasts that I throw into the weekly rotation.

I love it because, well, it’s sweet potatoes, duh, but also because it’s extremely versatile and customizable.

You can serve it chilled or heated and add whatever toppings fit your mood and the season.

Although it takes a bit longer to meal prep because of the bake time, it makes for a delicious 5-min breakfast in the mornings that follow.

The sweet whipped consistency is the perfect fluffy base for whatever your heart desires.

It’s giving…Barbie fashionista.

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Viral Date Bark (Nut-Free!)

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Viral Date Bark made nut-free with Medjool dates, No Sugar Added SunButter, sunflower seeds, and vegan dark chocolate. The best sweet treat!

I have a list on my phone for all of the “viral” trending recipes that I want to try from TikTok.

So many recipes, so little time!

Sometimes I don’t get around to making them until the trend is already old news on social media.

Like the baked feta pasta that I *just* got around to making a few weeks back (and wasn’t fully impressed with the vegan version!).

However, this week, I dug out some dates from the back of the refrigerator and decided it was time to try the Viral Date Bark, with a few variations.

I was surprised at how delicious this simple recipe is!

The few ingredients pair together beautifully to create a sweet and salty treat with an addictive crunch.

That paired with how insanely easy it was to make meant I have to share it with you.

You’re going to love my version of Viral Date Bark made Nut-Free with SunButter and sunflower seeds.

It’s perfect to store in the refrigerator or freezer for those instances you just need a little something sweet and healthy.

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Tofu Protein Breakfast Sandwich

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Tofu Protein Breakfast Sandwich with “eggy” pan-fried tofu stacked on toasted sourdough bread with greens, avocado, tomato, and hummus.

Lately I’ve been having a recurring nightmare that makes me wake up, rub my eyes, and ask myself what Freud would think.

While most people might dream about going to work accidentally naked or failing a college exam, my recurring nightmare is missing the school bus home.

Props to my brain for creativity, because I always miss the bus in different horribly hilarious ways.

Sometimes I rush outside to the buses pulling away; running too late for some unknown reason.

Other times, I march onto the wrong bus, only to find that it’s the wrong bus too late as we’re pulling away.

And then the most unsettling is searching through the sea of buses for mine, desperate to find the right one but unable to pinpoint it.

Transportation, or, missed transportation seems to be a big theme for me.

I’ve had a similar dreams with missed flights at the airport, but the school bus theme is definitely the most prominent.

It’s restless nights like this that make me crave a big breakfast to ground in the waking world.

Something protein packed and hearty to remind myself that I’m here, I’m now, I’m present, and I’m not missing anything.

This Tofu Protein Breakfast Sandwich will transport you to vegan savory breakfast heaven!

It’s made with “eggy” pan-fried tofu slices stacked on toasted sourdough bread with greens, avocado, tomato, and hummus.

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Blueberry Banana Baked Oatmeal

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Blueberry banana baked oatmeal made with oats, banana, blueberries, and pecans. Bake it in under an hour for a classic meal prep breakfast!

I heard a quote recently that compared humans to nature that really struck me.

The gist of it was, that if nature has periods of rest that allows for an abundant, blossoming spring, why do we believe we should always maintain the same pace?

Maybe it’s because it’s winter and I can see the houses across the woods from me through stick-man-like trees, but it made me stop and think.

Honestly, I feel behind on the race that is 2024.

But, if this year is a race, the only person I’m competing against is myself.

And even then, why should I expect myself to always operate on one level of productivity?

Let’s chew on this for the rest of the month:

Maybe beauty comes out of rest and relaxation.

I have been inspired to get back to making plant-based foods after taking some time away.

We also just watched “You Are What You Eat” on Netflix, which just inspired my love of sharing vegan recipes that much more.

I’m writing down lots of new recipes to share, focusing on easy meal prep recipes packed with protein.

This Blueberry Banana Baked Oatmeal is going to be your new favorite make-ahead breakfast of the year.

It’s made with oats, banana, blueberries, and pecans in under an hour for a delicious meal prep breakfast.

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Spicy SunButter Cauliflower Wings

By Flora & Vino 2 Comments

Cauliflower Wings battered and air-fried, then mixed with Spicy SunButter Sauce for a delicious appetizer or small bite.

Did you watch the Super Bowl a few weeks ago?

M and I had a little watch party at home complete with beer, vegan burgers, and lots of, “What just happened?”

Neither of us are the biggest sports fans, and even though football has been explained to me approximately 32356 times, it still hasn’t sunk in.

But the commercials were great and the food I made was even better.

It was Super Bowl weekend when I dug out the air fryer and tested some new savory snacks.

I’m so excited to share with you the very *first* air-fryer recipe on Flora & Vino!

Naturally, it had to be with cauliflower, because cauliflower can do anything.

It can even fly, because today, we’re giving it wings.

These Spicy SunButter Cauliflower Wings are battered and air-fried, then mixed with Spicy SunButter Sauce for a delicious appetizer or small bite.

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Thai Carrot Sweet Potato Soup

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Thai Carrot Sweet Potato Soup made on the stovetop with root vegetables and yellow curry paste blended with a spoonful of nut butter.

It’s jarring when things that used to feel easy start to feel hard.

Maybe it’s physical challenges, maybe it’s maintaining relationships, maybe it’s your routine.

If I’m being honest, a lot of things feel hard for me personally, right now.

Every morning I snooze my alarm, wishing for *just 5 more minutes* of sleep.

I struggle on the indoor climbing wall doing climbs that normally would be within my grade.

Meeting up with friends feels like an epic adventure, one that I would rather embark on in pajamas, please.

I’m ready for warmer weather, longer days, and lightness.

Right now, I’m in a self-imposed crunch time; sticking to a routine, chasing dreams, and marking off action items.

Luckily, when everything else feels hard, this Thai Carrot Sweet Potato Soup feels easy.

It also tastes amazing and every warm spoonful is like a comforting embrace.

This Thai Carrot Sweet Potato Soup is made on the stovetop with root vegetables and yellow curry paste blended with a spoonful of nut butter.

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