All Food Recipes

Vegetable Quinoa Stew

Hearty Vegetable Quinoa Stew made in 1-pot with diced rainbow vegetables, dry quinoa, and lots of leafy greens. Perfect to meal prep for a cozy soup!

It’s soup season and I’m super excited to share my first soup of the season with you.

When the weather starts getting chilly, I love to create a big soup on Sunday that ensures leftovers for the week ahead.

It’s the perfect way to use old vegetables and make them new in a soothing broth-based bath.

Call it meal prep, call it call-out-the-fridge, call it leftovers, call it whatever you want.

…I call it delicious!

This Vegetable Quinoa Stew is made in 1-pot with diced rainbow vegetables, dry quinoa, and lots of leafy greens.

I love it because you actually cook the dry quinoa INTO the soup, which is what gives the soup its thick “stew”-like texture without any thickeners.

It’s the perfect vegan stew to meal prep and reheat for cozy cold weather lunch or dinner.

…

Sweet Potato Shepherd’s Pie

By Flora & Vino Leave a Comment

Cozy sweet potato shepherd’s pie with cooked lentils and garden vegetables topped with mashed sweet potatoes and served with vegan mushroom gravy.

It’s officially casserole season, which means it’s time for foods to turn beautiful beiges and browns.

I’m all about edible hugs from stews, soups, and casseroles, but monochromatic food, while delicious, is a little less than photogenic.

Which is why I love this Sweet Potato Shepherd’s Pie, because it manages to be both cozy and vibrant.

This sweet potato shepherd’s pie is made with cooked lentils and garden vegetables topped with mashed sweet potatoes and served with vegan mushroom gravy.

This recipe is for my outside the box thinkers, because it’s creative in every layer.

The filling, instead of traditional meats, is made with green lentils, frozen vegetables, and seasonings.

For the mashed potato layer, I decided to make mine sweet potato mashed potatoes, because, why not?!

When I have a choice, I always choose sweet potatoes over regular potatoes.

The sauce is made from dried mushrooms and is super easy to whip up on the stovetop to dress your winter eats.

This recipe makes a LOT of food, so it’s perfect for sharing with family and friends this winter season!

…

Vegan Pumpkin Buckwheat Pancakes

By Flora & Vino Leave a Comment

Super fluffy Vegan Pumpkin Buckwheat Pancakes with gluten-free flour, pumpkin purée, and fall spices. Perfect for a weekend breakfast topped with SunButter!

Ever since making my Blueberry Buckwheat Pancakes earlier this year I’ve been dreaming of ways to add more buckwheat to my mornings.

M and I don’t often eat breakfast together, so I love it when we come together at the breakfast table for pancake Sunday.

Since I’m currently adding pumpkin to everything, let’s add it to our pancakes.

So, I made you Vegan Pumpkin Buckwheat Pancakes!

They’re made gluten-free with buckwheat flour and are perfectly seasoned with pumpkin purée and fall spices.

Make a stack for a weekend breakfast topped with SunButter!

…

Peanut Butter Stuffed Dates

By Flora & Vino Leave a Comment

Peanut butter stuffed dates for a quick and healthy snack made with gooey Medjool dates, creamy peanut butter, and dark chocolate chips. So good!

We’ve allllll been there.

It’s been a long day that just keeps going and you’re completely out of snack options.

Or maybe you’ve got all your snack options around but you’re just really freaking tired of them.

In times like this, keeping it simple is important.

These Peanut Butter Stuffed Dates were born from one of these exact circumstances.

It was a Sunday and I hadn’t been to the grocery store so the fridge was bare bones and my need for a snack was dire.

In a moment of inspiration, I grabbed a Medjool date, pitted it, then spooned in peanut butter and finished it with dark chocolate chips.

The moment I sunk my teeth in I new it wouldn’t be the first time I had this pairing.

Peanut butter stuffed dates are a quick and healthy snack made with gooey Medjool dates, creamy peanut butter, and dark chocolate chips.

Try them out for a quick snack or dessert when you’re in a pinch!

…

Vegan Pumpkin Spice Bread

By Flora & Vino 2 Comments

Vegan pumpkin spice bread made in 1-bowl with a mix of almond flour, oats, and plenty of pumpkin. It’s the perfect fall breakfast, snack, or dessert!

This October marks a year since I ran my first marathon!

It’s hard to believe that a year ago I ran 26 miles because this year, well, I haven’t run much at all.

This week I decided to commemorate all of the work I put in last year running a 5K around my neighborhood.

It was humbling reminder of how goals change over time, and that that’s OK.

Last year I trained to run marathon, and this year I’m focused on being the strongest version of me.

I had forgotten how much I love running; propelling myself over concrete, grass, and asphalt while my worries take the backseat.

Do you know what else I missed?

The smell of vegan, gluten-free, and no-oil-added pumpkin bread baking in a glowing oven.

This Vegan Pumpkin Spice Bread is made in 1-bowl with a mix of almond flour, oats, and plenty of pumpkin.

Bake it for the perfect fall breakfast, snack, or dessert!

…

Vegan Chocolate Cheesecake

By Flora & Vino Leave a Comment

Vegan chocolate cheesecake with a gluten-free almond-oat crust, dairy-free cashew coconut cream cheese filling, and 2-ingredient chocolate ganache topping.

It’s a rare occasion to see M really enjoy sweet things.

While I enjoy my daily dose of dark chocolate, he would much rather eat all of the salty savory snacks.

So he usually skips dessert, unless said dessert starts with “cheese” and ends with “cake”.

This Vegan Chocolate Cheesecake has three layers of chocolate-y goodness that work together for a cacao explosion.

It was inspired by the Vegan Raspberry Cheesecake that I make every year for M’s birthday.

This vegan chocolate cheesecake is made with a gluten-free almond-oat crust, dairy-free cashew coconut cream cheese filling, and 2-ingredient chocolate ganache.

It’s perfect to make for birthdays, the upcoming holiday season, or any day you want to celebrate with a forkful of something intensely chocolate.

You deserve it.

…

No-Boil Spaghetti Bake

By Flora & Vino 2 Comments

No-Boil Spaghetti Bake made in the oven with chickpea pasta, your favorite marinara sauce, and simple seasonings. Perfect for a hands free dinner.

I just got a shiny new casserole dish this season because my former one was so loved that it showed it’s age in chipped and cracked edges.

So I’m currently baking all things in 9×13 and 8×8 sizes (the two sizes I got).

M groans when he sees the casserole dishes when he’s on dish duty for the evening.

It’s true, they’re not the easiest to clean, but it’s OH so easy to throw everything into them for a 1-pan dinner.

And that’s exactly what this recipe is; a dinner recipe that you can dump into a casserole dish and forget while it bakes.

With most pasta dishes, I feel like I’m scurrying around the kitchen without much time to relax from dinner beginning to end.

When I make this No-Boil Baked Spaghetti, I can actually sit down and drink my entire kombucha before the oven beep reminds me that dinner is ready.

Or when the smell of baking pasta and tomato sauce hits your nose.

This No-Boil Spaghetti Bake is made entirely in the oven with spaghetti noodles, your favorite marinara sauce, and Italian seasonings.

Grab a casserole dish and let’s fill it with delicious spaghetti without pots or boiling!

…

Flourless Vegan Brownies

By Flora & Vino 2 Comments

Flourless vegan brownies made with black beans, nut butter, and naturally sweetened with maple syrup and dark chocolate. The best black bean brownies!

Where did September go, friends?!

I haven’t done much baking this fall, so let’s change that today.

And I have the perfect recipe; one I’ve been saving for just the right moment.

I know what you’re thinking.

“Black bean brownies, Lauren?! That’s SO 2017. ”

So let me preface this by saying that nothing about these black bean brownies tastes like black beans.

These Flourless Vegan Brownies are dense, fudgy, and chocolate-y with just 5 easy ingredients.

The best part is that they’re packed with plant-based protein, fiber, and healthy fats.

…

Collard Green Enchiladas

By Flora & Vino Leave a Comment

Collard green enchiladas made with rice and beans wrapped in collard greens and smothered in enchilada sauce and topped with vegan cheese.

“Do you get a lot of free stuff?” people asked when they find out that I’m a food blogger.

“So much!” I always respond, not to brag, but to be totally transparent.

And it’s true, being a food blogger has its most definite perks.

It’s fun being the first try try healthy products and getting restocked on my favorite brands.

But what people don’t ever think about is…what do *do* with all of it?!

Or maybe you do think about that, I’m not sure.

My friends aren’t strangers to the “care packages” I gift them when we meet.

And I’m definitely a favorite at M’s work, where he takes boxes of goodies to share upon my request.

But sometimes I like to keep things for myself, particularly if it’s fresh delivered produce.

Some of the best recipes come from forced creativity, and I was definitely pressed to be creative 2 giant bundles of collard greens arrived on my doorstep.

These Collard Green Enchiladas are made with rice and beans wrapped in…collard greens!!!

Afterwards, they’re smothered in enchilada sauce and topped with vegan cheese.

How’s that for creativity, hmm?

…

Pumpkin Apple Baked Oatmeal

By Flora & Vino 1 Comment

Pumpkin apple baked oatmeal made with oats, pumpkin, diced apple, fall spices, and chopped nuts. Bake it in under an hour for a fall meal prep breakfast!

This week has been fueled by Pumpkin Apple Baked Oats for breakfast, in a never ending supply.

That’s because last weekend I tested not one, not two, but three different variations!

And, yes, I’m still working through my five bags of apples that I accidentally ordered 2 weeks back.

However, I’m putting them to good use in this recipe.

It smelled *so* good in the kitchen while recipe testing; pumpkin spice and cinnamon and sweet baked apple permeated the air.

Sometimes I can’t decide between pumpkin and apple this time of year.

So the version I settled on has equal parts pumpkin and apples with a delicious vegan cream cheese frosting.

You’re going to love these Pumpkin Apple Baked Oats for a quick fall breakfast.

…

All Food Recipes

Footer

what’s happening now on instagram