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Mediterranean Quinoa Bake

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

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 Caramels

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Vegan SunButter Date Caramels 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 Caramels 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

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Vegan egg roll in a bowl! It’s a plant-based egg roll inside out. Cabbage and carrots stir-fried in 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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Lemon Almond Flour Thumbprint Cookies

By Flora & Vino Leave a Comment

Lemon almond flour thumbprint cookies made vegan and grain-free with cashew butter and lots of lemon. Perfectly sweet, bright, and fluffy.

Are you ready to SPRING forward this weekend?

I’m excited for the extra evening daylight but can already anticipate the sleepiness.

Luckily, I’ve got some delicious cookies to counteract the loss of that extra hour of sleep.

These Lemon Almond Flour Thumbprint Cookies are the cookies that you need this spring.

They’re perfectly sweet, bright, and fluffy and made vegan and grain-free with almond flour, cashew butter, and lots of lemon.

You’re going to love the combination of lemon cookies paired with a berry jammy center.

I can guarantee you they’ll put a *spring* in your step!

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Chocolate Avocado Chia Pudding

By Flora & Vino 1 Comment

Chocolate Avocado Chia Pudding with ripe avocado, raw cacao, and naturally sweetened with maple syrup. Perfect to prep for a quick snack!

The most exciting news that I have to share is that we *finally* got some furniture for the deck!

One of my goals for this year is to really be able to enjoy our patio space.

I say this every year and then every year it kind of becomes an afterthought of unswept leaves and gardening relics.

But not this year!

I’m envisioning our new patio table and chairs, some herbs and flowers, and of course, lots of plants.

It really is starting to feel like spring here in Maryland, so the spring cleaning itch has set in…hard.

The last two weekends I attended baby showers for two special women, both about to welcome little baby boys into the world this spring.

I can’t wait to meet them and feel so honored already to be a part of their “village”.

While I mother my plants and try not to unearth the house with my spring cleaning, let’s prepare ourselves a sweet snack.

This Chocolate Avocado Chia Pudding is the perfect chilled treat to welcome spring.

It’s make super creamy with avocados and thick with chia seeds.

It tastes like dessert but is packed with plant-based protein, fiber, and healthy fats!

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Roasted Red Pepper Pasta

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Roasted Red Pepper Pasta made with legume pasta in a creamy roasted red pepper sauce served with broccoli. Perfect to use a jar of roasted red peppers!

If this year is the year of buckling down and getting s***, last year was the year on the road.

We flew to Germany twice, spent a day in New York City, visited family in North Carolina and Virginia, drove to Kentucky and Indiana, and flew to Chicago.

That’s a lot of traveling for someone who whole-heartedly identifies as someone who “doesn’t travel well”.

With traveling there is this horrible juxtaposition of excitement and unknown.

And the great unknown is a scary place for planners like me.

Although it takes a lot more time, I always take the time to plan ahead when traveling, if possible.

When we drove to Kentucky and Indiana, for example, we had the unique opportunity to have constant access to a fridge, so I packed a cooler full of meal-prepped food.

This Roasted Red Pepper Pasta was one of the meals that I packed for the week.

Right before the trip, we had a lonely jar of roasted red bell pepper, so I used it as the base to this creamy red pepper sauce over pasta with cooked frozen veggies.

I was so grateful for to have it, because it took the pressure off family to serve me something vegan, and eased my vegan dilemma of being plant-less and protein-less!

Ever since then, this Roasted Red Pepper Pasta has been on rotation in our house.

It’s made with legume pasta in a creamy roasted red pepper sauce served with vegetables.

And it happens to be the perfect way to use up a leftover jar of roasted red peppers!

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Beet & Kale Salad with Raspberry Vinaigrette

By Flora & Vino Leave a Comment

Pretty pink salad with Cal-Organic Red Kale, Cal-Organic Red Cabbage, Cal-Organic Red Beets, and Cal-Organic Red Radishes in an easy raspberry vinaigrette.

Happy Valentine’s Day, buds!

I hope you’re giving your loved ones, and most importantly, yourself, a big hug today.

Lately, I’m focusing on talking to myself like I would a friend.

The next time you catch yourself in a shame spiral or a negative thought sinkhole, ask yourself what you would be saying to your friend if they were in your position?

Likely, it would be words of kindness, encouragement, and love.

So….why can’t we treat ourselves with as much compassion, understanding, and unconditional love?

Well, we can.

And a good way to start is by nourishing your mind, body, and soul with some beautiful and nourishing food.

You might have Valentine’s Day desserts bookmarked for days, but how about a Valentine’s Day salad?

Lately, I’ve been focusing on RED recipes, and this one has all of my favorite red produce.

This pretty pink salad is made with Cal-Organic Red Kale, Cal-Organic Red Cabbage, Cal-Organic Red Beets, and Cal-Organic Red Radishes in a raspberry vinaigrette.

This Beet & Kale Salad with Raspberry Vinaigrette looks beautiful on a plate and is also an edible Valentine to your body.

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Red Velvet Protein Shake

By Flora & Vino 4 Comments

Red velvet protein shake with frozen beet, banana, berries and cacao naturally sweetened with Fruit Bliss Organic Deglet Nour Dates.

By now, you might have heard that my big fitness goal for the year is practicing inversions.

I’m following a guided 2-week inversion training plan that I’m doing over, and over, and over.

It focuses on strengthening the muscles and getting the nervous system acquainted with the feeling of being upside down.

Just like we have to learn to walk, we also have to learn to stand on hands!

It’s a lot of planks, push ups, down dogs, kick-ups, and assists from the sliver of wall that doesn’t have any picture frames.

When I finish the practice my shoulders are shaking and my stomach is growling.

So I run to the kitchen and blend up something nourishing that I can enjoy quickly.

This Red Velvet Protein Shake is my latest obsession, and it’s the perfect way to nourish and care for yourself this February and the rest of the year.

This red velvet protein shake is made with frozen beet, banana, berries and cacao naturally sweetened with Fruit Bliss Organic Deglet Nour Dates.

Blend one up for a quick breakfast, snack, or even dessert!

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Chocolate Protein Yogurt Bowl

By Flora & Vino 1 Comment

Chocolate Protein Yogurt Bowl with almond milk yogurt, chocolate protein powder, and nut butter topped with fresh strawberries and granola.

If you’ve been around here a while you know that I’m a morning person.

If I could, I would do *everything* in the morning, but since that’s not possible… I always put myself first.

Lately, that means setting aside time to drink my coffee, meditate, gratitude journaling, setting a schedule for the day, and working out.

It’s really important to me that I have time for myself before the craziness begins.

Something else I’m doing to support myself is making sure that I get enough protein to start the day.

If you’re tired of protein shakes and don’t have time to make protein oats or a tofu scramble, how about a yogurt bowl?

This Chocolate Protein Yogurt Bowl is so satisfying, customizable, and perfect for any season and lifestyle.

It’s made in less than 5 minutes with almond milk yogurt, chocolate protein powder, and nut butter topped with fresh strawberries and granola.

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7 Vegan Pizzas To Make

By Flora & Vino 1 Comment

7 vegan and gluten-free pizza-themed recipes that are perfect for a pizza night in. Mix and match them for your next plant-based pizza party!

My game night this weekend got turned into a Super Bowl party because it falls on Super Bowl Sunday!

We’re having pizza and appetizers and probably won’t play many games other than watching one on the screen.

I always tell people that I’m not a football fan but I love the energy and food surrounding the sport.

Vegan pizza is something I’ve come to *truly* love over the years.

It’s so versatile and gratifying while being super easy to make vegan and gluten-free!

M and I eat pizza almost every week on Friday nights to end the week with a celebration of tomato, dairy-free cheese, and all of the toppings I can fit.

Depending on the week, we do lots of different levels of pizza commitment.

Sometimes we load up a frozen pizza crust with jarred sauce, and sometimes we go all out and make our own crust, sauce, and cheese.

These 7 Vegan Pizzas To Make showcase all different levels of pizza-mastery, from easy Zucchini Pizza Poppers to from-scratch Vegan Margherita Pizza!

Each recipe is customizable, so pick a pizza recipe that fits your style today and let get this pizza party started!

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