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Chocolate Baked Oatmeal

Chocolate baked oatmeal with nuts, banana, almond butter, and chocolate chips. Bake it in under an hour for dessert for breakfast!

I’m going to get straight the point of this post: I love this Chocolate Baked Oatmeal so much!

So much that when M decided he liked them too, I baked him another pan so we could each have our own.

I packed both pans in our cooler and took them to southern Virginia this summer to visit family.

In the mornings at the mountain home, I enjoyed my baked oats with fresh berries, yogurt, and granola.

This Chocolate Baked Oatmeal is made with nuts, banana, almond butter, and dark chocolate chips for a nourishing breakfast that tastes like dessert.

Make a pan for a cozy breakfast situation that is concise, decadent, and nutritious!

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Halloween Recipe Round Up

By Flora & Vino Leave a Comment

20+ vegan and gluten-free Halloween inspired recipes including candies, baked goods, and snacks. Mix and match to create the perfect spooky spread.

Friends, I can’t believe that I’m running my first marathon THIS WEEKEND.

Me. 26.2 miles. Chicago. Let’s go.

As I tend to do with big milestones, I find myself subconsciously dividing my life into two eras: pre-marathon and post-marathon.

Mostly, it’s a lot me saying in response to any given task, “I’ll get to it after the marathon”.

But that’s because my brain is full of the race map, carb-loading, running gear, and, oh, you know, SURVIVING it.

The longest I ran on my training plan was 20 miles, which felt challenging but doable.

They say that the last 6 miles is all *mental*; a comforting belief that I’m clinging to.

At least I won’t be running it alone!

My friend in Chicago will be joining me for the race.

And M will be there, too, meeting me at checkpoints so I can throw layers at him and chug electrolytes and dried fruit.

In the midst of planning and prepping for a long weekend in the windy city, it occurred to me that I don’t have a proper Halloween recipe round up on F&V.

So, instead of stressing about whether I will or will not return a marathoner (I will, I will!), I put together a fun mix of Halloween recipes for you.

This Halloween Recipe Round Up includes over 20 vegan and gluten-free Halloween inspired recipes including candies, baked goods, and snacks.

Mix and match them this year to create the perfect spooky spread!

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Chickpea Macaroni Casserole

By Flora & Vino Leave a Comment

Cozy and quick chickpea macaroni casserole made with Chickapea Elbows and frozen vegetables baked in a creamy cashew sauce. Ready in an hour!

When I was growing up my mom used to make a terrific tuna noodle casserole.

It was bubbling with flaky tuna, garden veggies, and noodles in a cheesy sauce.

I remember it being hot, hearty, and oh so comforting.

This Chickpea Macaroni Casserole has all of those same nostalgic vibes made entirely vegan and grain-free.

It’s made with Chickapea Elbows and frozen vegetables baked in a creamy cashew sauce.

This plant-based meal is wonderful straight out of the oven and equally as delicious reheated as leftovers.

Bake it in under an hour for a cozy warm meal to share!

You’re going to love this cozy casserole in your oven and on your table this fall and winter!

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15 Vegan Soups & Stews To Make

By Flora & Vino Leave a Comment

15 of my favorite soup and stew recipes to cozy up to when the weather gets cold. They’re packed with protein, vegetables, and flavor!

It’s soup season, friends!

I’m doing the Minimalist Challenge for the month of September so the usual piles of “stuff” are growing on the main level.

Is it weird that I *love* de-cluttering?

Setting aside the daily time to assess how much, I, (we) need is calming, grounding, and fulfilling.

When I ran out of items to part with on the first two floors I recruited M to venture to the attic.

I was happy we found the slow cooker in amongst the boxes labeled “KITCHEN OVERFLOW” in big bold Sharpie letters.

So these past few weekends I prepped a big pot of soup packed with vegetables left over from the weekly recipe rotation.

It makes for the coziest Sunday evening meal and I love reheating bowls for lunch throughout the week.

In case you’re in the soup mood, too, I’m sharing some of my favorite vegan soups and stews for cold weather coming!

This 15 Vegan Soups & Stews To Make is a round up of hearty vegan and gluten-free soups that are packed with protein, vegetables, and flavor.

Bookmark this post and come back to it whenever you need a cozy 1-pot recipe this fall and winter!

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Maple Cinnamon Baked Mochi

By Flora & Vino 2 Comments

Oven-baked mochi dipped in maple syrup and topped with cinnamon and toasted pecans. Bakes in under 10 minutes for a unique sweet snack or dessert!

This past weekend I visited Colonial Williamsburg with my cousin, my cousin’s husband, and M for a couples weekend getaway.

Williamsburg has a special place in my heart because it reminds me of the family trips we took there as a kid.

I have fond memories of ginger cakes from The Raleigh Tavern Bakeshop, strolling down Duke of Gloucester Street, and shopping in the market square.

So it was a lot of fun to be there with family and show M all of my favorite spots!

We walked the historic area by day, dined in taverns by night, and spent the after hours at a beautiful Bed & Breakfast.

While historic Colonial Williamsburg doesn’t exactly lend itself to the vegan diet, there were plenty of “hip” places nearer to the William & Mary campus.

It was a lovely weekend, and I came home with a full heart and a well-rested mind.

When we got home, I felt so refreshed and rejuvenated I created this Maple Cinnamon Baked Mochi.

This unique sweet snack or dessert starts with oven-baked mochi dipped in maple syrup and finished with cinnamon and toasted pecans.

It’s the perfect energizing fall bite!

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15 Apple Recipes To Make Today

By Flora & Vino Leave a Comment

15 of my favorite apple recipes that will get you excited for fall! Apple is amazing in breakfast, salads, baked goods, and as a a snack for dipping!

This post is all about apples!

Apples are probably my favorite fruit; a staple in my kitchen counter fruit basket.

I eat apples all year round, usually simply sliced with nut butter and dried fruit as a mid-morning snack.

But in the fall, I actually *do* things with them.

I fry them, I bake them, I mix them into muffins and oatmeal and salads.

Today I’m sharing 15 Apple Recipes To Make Today, tomorrow, and whenever you feel like getting creative with apples.

I also included several recipes using apple butter, because it’s also amazing to add to fall meals and baked goods.

Whether you go apple picking or just bring home extra apples from the grocery store, this recipe round up has something to inspire you!

From donuts to yogurt to toast, this recipe collection has an apple recipe that is sure to be the apple of your eye.

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Chocolate Cherry Overnight Oats

By Flora & Vino 1 Comment

Chocolate Cherry Overnight Oats with dark chocolate and fresh or frozen cherries. Perfect for a healthy grab and go breakfast for the week.

I come from a long line of oat-eaters.

I’ve known for a while that my mom eats them almost every morning.

Then, when I was recently in North Carolina visiting extended family, I realized that the oat-love extends to my aunts and uncles, too!

We sat around the table and comparing notes on how we take our morning bowl of oats.

It’s actually comical how similar our tastes are, miles apart and without familial influence.

We all love texture– all the nuts, seeds, berries, and nut butter.

Some of them are even on the overnight oats bandwagon, or, ONOs, as I fondly refer to them.

So, how do you take your oats?

I’ll have to ask my family if they’ve ever thrown in chocolate and cherries– which is my current favorite combination.

These Chocolate Cherry Overnight Oats are made with dark chocolate and fresh or frozen cherries.

They’re perfect for a healthy grab and go breakfast for the week!

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Vegan Blackberry Sundae

By Flora & Vino Leave a Comment

Vegan blackberry sundae made with plant-based vanilla ice cream and a homemade refined-sugar-free blackberry compote. Serve with more berries and mint!

This summer my mom mentioned about a blackberry sundae she’d had some 20+ years ago.

The recipe idea stuck with me throughout the sticky humidity and heat of August in Maryland.

I’ve always loved sundaes; strawberry and hot fudge and banana split.

But a blackberry sundae was something new to my dessert repertoire.

Naturally, I had to try making one at home for the holiday weekend.

I know the hot days left in the season are numbered, but I want to share this Blackberry Sundae recipe as one last ode to summer.

This Vegan Blackberry Sundae is made with your favorite plant-based vanilla ice cream and a homemade refined-sugar-free blackberry compote.

It’s easier and faster to make at home than driving to your local diner or ice cream parlor!

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20 Pumpkin Recipes to Make Today

By Flora & Vino 4 Comments

20 of my favorite pumpkin recipes that will get you excited for fall! Pumpkin is amazing in breakfast, bread, cookies, bowls, soups, and more!

This afternoon when I walked to the mailbox to collect the mail it just felt…fall-ish.

You know that feeling, right?

The sun seems softer and the days are just a little shorter and I love the lessening.

Even though it isn’t Labor Day yet, I’m already digging through the cabinets looking for last years’ pumpkin cans.

If you’re like me, you’re ready to turn all of your foods orange from pumpkin everything!

If you’re not a pumpkin-lover yet, I bet I this recipe round up can convert you.

(I’m still working on converting M, but I’m confident that this will be there year!)

Today I’m sharing 20 Pumpkin Recipes to Make Today.

And by today I mean, like, right now!

I *love* adding pumpkin to my recipes because it adds Vitamin A, fiber, and creaminess to vegan and gluten-free recipes.

This round up has it all: from baked goods to soups to dips and spread, and of course, pumpkin bread, butter, and pie.

Grab a couple of cans of pumpkin and try some new ways to add my orange to the fall season!

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Pesto Pasta Salad

By Flora & Vino 2 Comments

Pesto pasta salad made with Chickapea Penne Pasta in a delicious vegan pesto with juicy heirloom tomatoes. Perfect for a summer main or side!

I missed live music, friends!

This summer I’ve been fortunate enough to attend several concerts to see some of my favorite artists.

Feeling the energy of a live crowd around me pales in comparison to lazy listening in my living room.

I felt intrinsically connected by the pulsing beat, the shared emotion, the pregnant silence between songs.

And it’s even better if you can bring your own picnic with you!

The first time we attended an outdoor show, I threw this Pesto Pasta Salad together.

It was a hot hot day, and I knew we’d be craving something cold and fresh, yet hearty and filling.

M and I devoured the entire bowl listening to Sharon Van Etten at Wolftrap in Vienna, Virginia.

It was so good that I made it for our next outdoor event and at this point it’s a concert tradition.

Today I’m sharing this Pesto Pasta Salad Pesto made with Chickapea Penne Pasta in a delicious vegan pesto with juicy heirloom tomatoes.

It’s perfect to make and share for a summer main or side!

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