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Vegan Chili Cornbread Casserole

Vegan Chili Cornbread Casserole made with Eden Foods Black Bean & Quinoa Chili baked with vegan cornbread on top for a cozy plant-based 1-pan dinner.

Last weekend I did my annual Fall-ification.

That means I lugged all of my sweaters out of the spare closet, hung the fall wreath on the front door, and put my pumpkin decor front and center.

Oh, and I bought 4 planters of Mums for the front steps, in beautiful burnt sienna and crimson red.

I know that green things won’t last beyond the first big frost, but I will thoroughly enjoy them while they’re here.

Do you know what else is here to stay?

Cozy casseroles and comforting meals to fill you up this fall and winter.

Chili and cornbread is a classic pairing, right?

My mom used to serve them together so it always feels nostalgic when I make them separate or together.

But what if we made them, like, together together?!

Recently, leafing through cookbooks for inspiration, I stumbled upon a Chili Cornbread Casserole that did just that.

I knew I had to create my own version made with Eden Foods Black Bean & Quinoa Chili and vegan cornbread baked right on top!

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Roasted Carrot Tofu Tacos

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Roasted Carrot Tofu Tacos served with cilantro yogurt sauce and taco toppings in almond flour tortillas. Perfect for a legume-free plant-based taco!

Last year on the way home from a day trip to visit friends, M and I decided to try a taco place in downtown Bethesda.

It was a hip little taco place with plant-based taco combinations that you wouldn’t find at Chipotle.

M and I decided to divide and conquer the menu, our order almost spanning the entire taco selection.

This was Spring of 2022, and fresh flavors were on everyone’s plate!

They had a seasonal carrot taco with chili-tofu on the menu that I absolutely LOVED.

After one bite I immediately wished I’d ordered 2 or 3 more!

The combination of roasted sweet carrots and spicy tofu with an herbed green sauce wrapped in a soft shell is delicious.

It’s kind of an unexpected flavor combination, and friends, it works.

Since then, I’ve been making carrot and tofu tacos at home to keep the goodness going.

This recipe is too good to hoard, so let me indulge you with this fresh take on tacos.

These Roasted Carrot Tofu Tacos are served with cilantro yogurt sauce and your favorite toppings in almond flour tortillas.

They’re perfect for a legume-free plant-based taco!

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Vegan Viral Magic Cookies

By Flora & Vino 2 Comments

My take on the Viral Magic Cookies made with just four pantry ingredients in 15 minutes. The perfect grain-free cookie that’s sweet, chewy, and crunchy.

M and I are between TV shows right now and are having trouble committing to something new.

Usually our show-less evenings encourage us to power up our Kindle and read a few chapters.

Sometimes, though, it’s fun to fall down a TikTok rabbit hole together.

That’s right, lately M has been journeying with me through the TikTok algorithm in search of our favorites.

If there’s one thing TikTok is good for, it’s making you feel like you’ve never really been alone in an emotion, thought, or feeling.

Swiping with my thumb, I start to realize that it’s all been done and thought and felt before and then filmed for a skit for the socials.

But we do laugh a lot and that makes for a nice evening despite the scrolling.

Something we recently stumbled upon is the viral magic cookies.

I was instantly intrigued because…it’s a four-ingredient grain-free cookie with lots of chocolate chips.

Do I really need to say anything more?

I felt like it was my duty to share these Vegan Viral Magic Cookies with you immediately!

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Apple Pie Overnight Oats

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Apple Pie Overnight Oats for a quick fall meal prep breakfast made with sautéed apples and a big spoonful of walnut butter. Serve them warm or chilled!

Apple Pie Overnight Oats in mason jars with granola and walnut butter by Flora & Vino

I started the month of September stocked with pumpkin, apple, and sweet potato; ready to make all of the fall things.

So, while the temperatures are blazing hot outside, it feels and smells like fall inside my kitchen.

I’m also getting back into a routine after being away last weekend celebrating my three year anniversary with M.

We explored Colonial Williamsburg and Historic Jamestown and whole-heartedly ate our way through vegan food in Toana, Virginia.

I still can’t believe it’s been three years since we matched on Bumble and I opened my heart to someone new.

So, September is special.

In September I also always experience a renewed joy for meal prep, so today’s recipe is something you can easily prepare in advance.

These Apple Pie Overnight Oats are the quick fall breakfast you need for the changing seasons.

They’re made in advance with sautéed apples and a big spoonful of walnut butter.

The best part is, you can enjoy them chilled or warm them up, depending on your mood and your local weather!

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Pumpkin SunButter Chocolate Chip Muffins

By Flora & Vino 2 Comments

Super moist Pumpkin SunButter Chocolate Chip Muffins made vegan and gluten-free with almond flour, SunButter, and chocolate. The perfect fall snack!

Is anyone else the keeper of the fridge like I am at my house?

I’m the one who knows which shelf the berries are on, which yogurt will expire first, and how many kombuchas are remaining in the door.

With great power comes great responsibility, right?

This also means that I usually guide us through meal time, making suggestions to ensure that everything gets used.

To be fair, that’s mostly because my fridge is constantly in flux with testing new recipes and receiving new products and produce.

It’s basically part of my job description to be, well, the kitchen queen.

Usually M is happy to sit back, relax, and devour leftovers as they come in content creation waves.

But sometimes even he gets overwhelmed with the state of the Frigidaire.

“How many pumpkin muffins did you make?!” M asked incredulously this morning after peering into the cool expanse beyond the fridge door.

Obviously his reaction was warranted, considering that I currently have two dozen pumpkin muffins in my refrigerator.

That’s because I wanted to give you the *perfect* pumpkin muffin for the upcoming fall season.

Now, I’m not complaining, because all versions were scrumptious.

However, the one I settled on is simply the best.

These Pumpkin SunButter Chocolate Chip Muffins are made both vegan and gluten-free with almond flour, SunButter, and lots of chocolate chips.

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Salad Crunch Wrap

By Flora & Vino 1 Comment

Salad crunch wrap for easy lunch in 5 minutes with lots of crunch. This grain-free wrap is packed with hummus, avocado, salad toppings, and tortilla chips!

I’m writing to you from the dog days of summer.

Lately my pace has felt long and languid, somewhere between that of a tortoise and a 20-minute mile.

Whichever is slower.

I’ve been forgetting to set my alarm, working and eating intuitively, and listening to what my body and soul needs.

At first it felt really jarring to be “off my routine”.

Routine; the rhythm of life I cling to so I feel an inkling of control over my days, my time, my future.

But sometimes the only way to move forward is to loosen the grip, just a little, for just a bit.

I know I can’t and won’t always have the luxury of waking up whenever, doing whatever, so I’m enjoying this slice of life while it’s here.

And lately when it’s lunchtime and I check in, like, really check in with my gut, my literal gut talks back.

And it asks for this Salad Crunch Wrap.

It’s really easy to make in under 5 minutes from start to finish at home in your kitchen.

This grain-free wrap is packed with hummus, avocado, salad toppings, and tortilla chips!

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Blueberry Oatmeal (Starbucks Copycat)

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Starbucks copycat blueberry oatmeal made on the stovetop in 10 minutes and served with berries, nuts, and dried fruit. It’s easier to make at home!

In my past life, I was a *big* Starbucks frequenter.

Yeah, gold card holder talking, here.

Aside from my daily Grande Half-Caff No-Foam Almond Milk Latte, I loved their selection of breakfast items.

One of my favorite menu items was the blueberry oatmeal.

The oatmeal itself is nothing spectacular, but I loved all of the goodies that you could dress it up with.

If you don’t order it with *all* of the toppings, you’re doing it wrong!

It was enjoying this oatmeal on the go that I first tried nuts and dried fruit in oatmeal, a practice that has forever changed the way I see oats.

While I still head to Starbucks every Saturday for my weekly latte-fix, I make the food at home now.

This year, I set out to recreate their oatmeal at home with all of my favorite mix-ins.

This Blueberry Oatmeal (Starbucks Copycat) is made on the stovetop in 10 minutes and served with berries, nuts, and dried fruit.

Trust me when I say that it’s easier and more delicious to make at home and saves money, plastic, and fuel, too!

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Protein Oat Blender Pancakes

By Flora & Vino Leave a Comment

Protein Oat Blender Pancakes with special protein oats and blended into fluffy pancakes. Perfect for a weekend breakfast or weekday meal prep!

Did I tell you that we have hummingbirds?!

We first spotted them on the nasturtiums that bloomed in late spring on our deck patio.

“Hummingbird!!!” M shouted excitedly, pointing at the rapidly beating wings that darted away.

My excitement can’t remotely compare to M’s in spotting one, so he went on to explain that there aren’t any hummingbirds in German, so seeing them here feels like magic.

They are quirky little helicopters, aren’t they?!

Since then, we installed a hummingbird feeder that is now the social hotspot for the winged of the neighborhood.

Naturally we started to name them, because they’re gushing with personality.

There’s Holga, she’s the queen bee who gives all of the others sass and is extremely territorial.

Then there’s Hans, the elusive ruby-throated male that makes a quick appearance every now and then (otherwise, it seems that the feeder is women-owned).

Holly is tinier and petite and we recognize her because she always sits down to feed.

There’s also an alleged Heidi and Heather, but they’re a little harder to tell apart.

Yes, they’re all names that start with the letter ‘H’!

Anyways, it’s bringing us a lot of joy during this season to watch them while we eat our morning breakfast.

When I tested these Protein Protein Oat Blender Pancakes this morning, they zipped and zoomed in and out of the window frame.

Apparently, hummingbirds will eat a lot in the next month as they prepare for their big migration to South America.

So, they could definitely use a boost from my latest pancakes recipe, Protein Oat Blender Pancakes!

These delicious vegan and gluten-free pancakes are made with special protein oats and blended into fluffy stackable pancakes.

Let me tell you all about it!

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BBQ Tofu Pizza

By Flora & Vino Leave a Comment

BBQ Tofu Pizza with Roasted Broccoli, Sriracha Tofu, and cooked corn. It’s packed with plant-based protein and made gluten-free with a chickpea crust.

I haven’t always made my own pizza.

It took me *years* to prefer my own over delivery and even longer to start branching into different flavor profiles.

My latest obsession is adding BBQ sauce to pizza for a bit of tang and intrigue.

Top it with spicy tofu, sweet corn, and roast-y broccoli and I might just melt like dairy-free mozzarella.

M is a bit of a purist when it comes to pizza, so he would argue that this isn’t even pizza at all.

But, because this is my little (pizza) slice of the internet, won’t you agree with me that it’s pizza if I say it’s pizza?

This BBQ Tofu Pizza is the loaded plant-based pizza of your dreams!

It’s packed with plant-based protein and made gluten-free with a chickpea crust loaded with BBQ sauce, roasted broccoli, sriracha tofu, and cooked corn.

I feel like there’s a lot to celebrate right now, so let’s throw a pizza party!

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Vegan Vegetable Korma

By Flora & Vino Leave a Comment

Vegan Vegetable Korma made with garden vegetables in a rich almond butter-based sauce. Serve over grains for a flavorful and cozy plant-based dinner!

So, do you like Indian food?

The only time I ever tried it pre-M was an Indian buffet in college that ended with me in the library bathroom, like, all afternoon.

(Note to self and to you: When trying new cuisines, DON’T go for the buffet option.)

So, naturally, I was super apprehensive when, after meeting M, he told me that Indian was his favorite cuisine.

I gulped with the realization that if this relationship was going to work, I wouldn’t get away without at least *trying* it again.

Since then, (our 3-year anniversary is this fall!) I’ve been cautiously dabbling in Indian food.

As M likes to say, he loves how “in your face” it is, by which he means, it has so many flavors, spices, colors, textures…

In other words, it’s a lot.

I started with chana masala, worked my ways into creamy curries, and recently fell in love with korma.

Well, I fell in love with the *idea* of Vegetable Korma.

My usual complaint with Indian takeout isn’t about the spice or flavor, it’s about the sodium content.

I’m pretty sensitive when it comes to salt, so after a few bites of any given dish, I feel sodium satisfied for the rest of the day.

My second complaint is, as you probably already guessed; I wish there were more vegetables.

So, I set out to create a veg-forward rendition of korma that’s teeming with fresh vegetables, the perfect level of spice, and a lower sodium-content.

This might not be traditional Indian, but it’s Indian you can make at home and feel good about eating.

You’re going to LOVE cozying up to this Vegan Vegetable Korma as the weather starts to get colder this year!

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