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Vegan Chocolate Chili

Vegan chili packed with vegetables, legumes, and a delicious dark chocolate twist. This chili is cozy, thick, and perfect for a winter weeknight meal.

Hi guys, what’s up?

I’m sitting on the couch in my living room as I type up this post.

The patio is to my right, showcasing the changing colors and falling leaves through sliding glass doors.

I’ve been feeling like I want to do all of the outdoor things, like, NOW, because I know fall is so fleeting and this perfect weather won’t last.

So I’ve been prioritizing hikes with friends, dining outdoors at sunset, long runs, and outdoor climbing with M.

It hit me today that we basically only have two more months left in 2021.

Two months left in the year after 2020; is that even possible?

A lot happened this year that invited me stay in and go inward– moving to a new state, working on a cookbook, reconnecting physically with friends and family.

But I’m not here today to do a recap of 2021 (yet), I’m here to share a uniquely cozy recipe that you’ll have on repeat this fall and winter.

Say hello to Vegan Chocolate Chili.

It’s made in 1-pot with a thick broth with legumes, vegetables, and a dark chocolate twist.

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Pumpkin Fudge Layer Bars

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Pumpkin fudge layer bars made in two layers; a pumpkin-cashew-coconut based fudge on a layer of dark chocolate. Perfect for a fun fall dessert!

The Fall foliage is in full swing here on the East Coast.

I hiked White Oak Canyon Trail with my friends in the Shenandoah this past weekend.

Colorful leaves fell around us like snowflakes as we ascended the trail past *three* stunning waterfalls.

When we got to the final and largest falls we sat down and devoured lunch.

I had dark chocolate to share at the top, amongst other goodies.

“This is what you get when you take a food blogger hiking,” I joked, tossing my favorite snacks at my friends to share (but also to lighten my pack, HA!).

Afterthought: I wish I’d had these Pumpkin Fudge Layer Bars at the top.

They’re made vegan, gluten-free, and refined-sugar-free in two delicious layers.

We start with a dark chocolate base topped off with a dairy-free pumpkin fudge!

They taste as good as the fall foliage looks right about now.

Ready to fall in love?

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Wintergreen Salad with Maple Dijon Vinaigrette

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Easy wintergreen salad with kale, cabbage, pepper, and avocado with two seeds and an enticing maple dijon vinaigrette. Perfect for a light lunch salad!

Are you doing all of the fall things?

This weekend I carved pumpkins with my sister, cousin, and M!

I’m not sure if the pumpkin will “make it” it to October 31st, but early October was the only time where all of our weekends synced up.

We sat on my living room floor, fingers covered in pumpkin pulp, listening to the monster mash.

I won’t win any pumpkin-carving awards anytime soon, but we had a blast anyway.

When it got dark we lined the pumpkins up on the front step and dropped a tea light candle in their orange concavity.

I still have 5 un-carved pumpkins of assorted sizes on the front step, waiting for their debut.

Strangely, I’ve been craving kale salads even though the weather is getting crisper and cooler.

Which is lucky, because kale is a wintergreen, after all, right?

Let’s make this Wintergreen Salad with Maple Dijon Vinaigrette.

It’s packed with fresh veggies, two kinds of seeds, and a delicious homemade dressing!

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Sweet Potato SunButter Brownies

By Flora & Vino 2 Comments

Super fudge-y brownies made with SunButter and sweet potato. Sweetened with maple syrup and dark chocolate chips. Perfect for a decadent fall dessert!

I love it when my friends are taste testers.

Whenever we have company over I always feel inclined to bake a special dessert, or re-create a star recipe from the blog.

You, know, live up to the whole food blogger title.

Luckily, my friends understand that since I do this for a living, I’m not always jumping to pull out my oven mitts on a Saturday and dirty up the kitchen.

Particularly after it’s *finally* clean for the first time all week.

So when one of my favorite couples came over last weekend they got an exclusive preview of these brownies made with sweet potato.

“Dessert, anyone?” I asked, extending a Tupperware jar of leftover brownies that I photographed earlier in the week.

My friends loved these Sweet Potato SunButter Brownies and I know you will too!

They’re made easily in 1-bowl with sweet potato, SunButter, and plenty of cacao.

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Vegan Zucchini Pizza Poppers

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The cutest plant-based pizza bites made with a zucchini base and loaded with more vegetables. Serve solo as an appetizer or over grains for a meal!

I just finished my bookclub book for the month!

It’s always a bittersweet feeling to read a book cover to cover and lose the characters after the epilogue.

During last month’s bookclub meeting, we had an epic discussion via Zoom.

I remember the meeting clearly, because I tested these zucchini pizza bites while on the Zoom call.

While talking motifs and heroines and historical context, I sliced zucchini and veggies and made mini vegan pizza poppers.

When the were done I plated them and proudly showed my friends my creation through the screen.

I quickly decided that they were absolutely fantastic and deserved a place on the blog.

I’m so excited to share them with you today!

These Vegan Zucchini Pizza Poppers are a delicious plant-based pizza alternative baked and served in under 30 minutes!

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Pumpkin Spice Chickpea Cookies

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1-bowl pumpkin spice cookies made with chickpeas and almond flour, naturally sweetened with maple syrup. Perfect for a healthy snack or dessert!

Hey-o, is pumpkin your thing?

It’s definitely mine.

But it’s not so much M’s thing.

I joked with him this week, asking if he’s ready for the end of October so we’re not consistently eating my pumpkin recipes.

But he said he might just be warming up to my favorite orange winter squash.

Good answer, M, good answer.

Whether pumpkin is your favorite or your relationship is complicated, I need you to try these Pumpkin Spice Chickpea Cookies!

They’re totally vegan, gluten-free, and grain-free; made with chickpeas, almond flour, and plenty of pumpkin!

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Vegan Orange Chocolate Truffles

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Easy vegan chocolate truffles made with orange dark chocolate, coconut milk, and fresh orange juice and zest. Perfect for a chocolate-y citrus treat!

This past weekend I found a local nursery that sold seasonal plants and produce.

I texted M a string of happy emoticons because I was in my happy place.

There was a sweet corner of succulents where I picked three new additions to the plant family.

I also thought, well, what the heck, and bought two pumpkins for carving.

There’s something about the fall harvest that makes me want to wrap myself in green.

Maybe because I know everything is about to turn golden, orange, and maroon.

So, I have an orange recipe for you today that *isn’t* pumpkin!

These Vegan Orange Chocolate Truffles are sure to pick you in the October mood.

Let’s make orange chocolate truffles with orange dark chocolate, coconut milk, and fresh orange juice and zest.

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Sweet Potato Kale Quinoa Cakes

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Easy plant-based patties packed with sweet potato, quinoa, and leafy greens! Perfect for meal prep and easy weeknight meals. Serve with your favorite sides!

What adventures have you been on lately?

Recently I went a winery adventure with a girlfriend to a vineyard in Virginia.

…on a Thursday.

It was a bit of a wild adventure for a weekday evening, driving into Southern Virginia for girl’s night.

But it was totally worth it to get out and see, taste, and experience something different.

We sipped on Petit Verdot on the winery terrace, marveling at the unique decor of the tasting room.

In a moment of recognition, I turned to her and noted that our spontaneous trip was the furthest I’ve been from home since 2019.

But you don’t have to drive for hours to do something new, boo.

How about a fun kitchen adventure for this week?

Let’s make Sweet Potato Kale Quinoa Cakes.

These pretty plant-based patties are full of my favorite flavors in an easy one-bowl recipe that’s perfect for meal prep.

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Avocado Key Lime Pie Bars with Granola Crust

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Vegan and gluten-free key lime pie bars made with a granola crust and a creamy key lime avocado filling. Enjoy a bar as a refreshing anytime dessert!

Do you guys have a favorite juice shop near you?

For me, that place is Greenheart.

It’s the place I meet girlfriends and catch up and also where I get my favorite green juice.

It’s also where I taught my first (and only) in person yoga class this past summer, in a spacious green lawn staring out at friends and family.

It’s a good spot where good things happen there while drinking other good things.

Enough said.

Now that I live in Maryland, it’s one of Virginia’s major attractions that I plan to hit whenever I’m back in town.

And guys, Greenheart also has granola!

Today I’m sharing a recipe with a granola crust that’s delicious for an all-year round dessert.

This Avocado Key Lime Pie Bars with Granola Crust is vegan, gluten-free, and refined-sugar-free with just 7 ingredients.

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Peanut Butter Pumpkin Overnight Proats

By Flora & Vino 1 Comment

Pumpkin peanut butter protein oats for one! Mix up these easy oats for a pumpkin and protein-packed breakfast that’s perfect for busy fall mornings.

This past weekend I had a plant re-potting party here at F&V.

M and I squatted on the deck and transferred my spider plant, split leaf philodendron, and aloe vera to bigger pots.

Scooping dirt into ceramic pots and patting the earth around my plant babies was totally therapeutic.

The move was inspired by my split leaf philodendron, which has grown at an exponential pace since I bought it on a whim from Whole Foods last year.

Did you know that plants need to be moved to bigger pots about once a year for optimal health?

When I last repotted my philodendron it surprised me by exploding with happy green leaves and new vines.

I mean, it makes sense that they need a pot that properly fits their expanding root system.

Just like us, they need room to grow.

Give yourself some room to grow by making breakfast in advance this autumn.

These Peanut Butter Pumpkin Overnight Proats are perfect to prep ahead for a fun fall breakfast.

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Vegan Chocolate Chili

Pumpkin Fudge Layer Bars

Wintergreen Salad with Maple Dijon Vinaigrette

Sweet Potato SunButter Brownies

Vegan Zucchini Pizza Poppers

Pumpkin Spice Chickpea Cookies

Vegan Orange Chocolate Truffles

Sweet Potato Kale Quinoa Cakes

Avocado Key Lime Pie Bars with Granola Crust

Peanut Butter Pumpkin Overnight Proats

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