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Sesame Shiitake & Broccoli Stir-Fry

Sesame Shiitake & Broccoli Stir-fry with dried shiitake mushrooms and broccoli in sesame sauce served over rice or your favorite grains.

A girlfriend and I switch off and on houses working remotely together.

Sometimes it’s challenging to schedule, but whenever we make it happen, I’m always *so* grateful for the change in scenery.

Last Friday I brought my laptop and planners to her place and worked at her kitchen table.

There’s something about working somewhere different that always kicks starts my creativity and motivation.

I need to remember this, I thought to myself, as I checked boxes off of my TO-DO list at an unusually quick pace.

And really I have our WFH session to thank for this Sesame Shiitake & Broccoli Stir-Fry recipe.

We brainstormed ways to use dried mushrooms after a lunchtime walk in her neighborhood.

What I finally came up with is this delicious stir-fry made with dried shiitake mushrooms and vegetables in a sticky sesame sauce over rice.

It’s better tasting and probably quicker to make than calling in takeout!

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20 Vegan “Back to School” Snack Ideas

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20 of my favorite “Back to School” snack ideas that are easy, nutritious, and delicious for kids and adults alike. Sweet and savory selections included!

It’s almost September, which means it’s almost time for school buses to be back in service again.

I shared my “Back to School” nostalgia with M recently, reliving that anticipation of returning to something, new, exciting, and unknown.

Mom always took my sister and me “Back to School” shopping for new clothes and school supplies.

My absolute favorite was picking out pens, paper, and folders, organizing and re-organizing the colors and sizes in my backpack.

Even in adulthood, that feeling of “starting fresh” always hits me when long summer days turn into cool fall mornings and evenings.

I wish I could bottle that sense of newness, momentum, and expectancy in an elixir for bad days.

What are you going back to this fall?

Whether it’s work, school, hobbies, traveling, or workouts, or *yourself*, make sure you pack some healthy snacks along the way.

Today I’m sharing 20 Vegan “Back to School” Snack Ideas as a concise compilation of my favorite snacks!

I made this recipe round up with tiny humans in mind, but adults will love the options, too.

The collection is inspired by eats I had in my lunchbox as a kid, the snacks my mom made me after school, and the snacks I carry with me as a “big kid” today.

They’re all made with simple ingredients, nourishing to eat, and easy to pack in a lunchbox or serve before homework.

Bookmark this collection and come back to it whenever you need some vegan snack inspiration for yourself and your little ones!

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SunButter Yogurt Dip

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SunButter Yogurt Dip made with non-dairy yogurt, Organic SunButter, and a hint of maple and cinnamon. Perfect as a nutritious dip for sliced apples!

This week I take my second course in Lead Climbing at my indoor climbing gym!

Lead climbing is my latest project in my climbing journey.

Instead of having a set anchor point, the climber leads with the rope, clipping the rope into carabiners along the way.

So, basically, the climber sets new anchor points as they climb!

Climbing like this allows for more versatility in the nature of the climbs, and my ultimate goal is to be able to lead outdoors with M.

But first, I’m trying to master all of the new information indoors.

In class, we have to practice catching and taking falls as both belayer and climber.

When my instructor shouted, “Lauren, Fall, Fall, Fall!” I had to just…let go.

It’s a weird thing to intentionally *fall*, and my feet found the wall again before I could really register the falling or the fear.

It also was a very real representation of what I knew to be true: that the worry, anxiety, and dread is often so much worse than the thing itself.

But I do wish that this SunButter Yogurt Dip had caught me for a sweet soft landing.

This light and fluffy dip is made with just 4 ingredients and is the perfect partner to sliced apples for snack time!

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Baked By Melissa’s Green Goddess Salad

By Flora & Vino 2 Comments

My version of the viral green goddess salad with cabbage, herb-y green dressing, and chickpeas. Perfect to meal prep for a fresh lunch!

If you’ve been following me on social media, you know that I joined TikTok this year.

Because social media is big part of my job, I rarely find myself scrolling without a purpose.

TikTok, however, is an entirely different story, friends.

In the evenings when I’m too tired to make the move from the couch to the bed, I fall down a Tik Tok rabbit hole.

My thumb seems to move entirely of its own volition, descending through messy kitchens, viral sounds, and couples humor.

It’s like the wild, wild west.

Many evenings the app makes me laugh out loud, causing me to shove my phone in M’s face and plead, “Just WATCH this,” between giggles.

He’ll roll his eyes and say, “I don’t understand TikTok!”

Well, you don’t have to understand or even like the app to appreciate the recipe that I’m sharing today.

This Green Goddess Salad is my version of the salad from Baked By Melissa that was EVERYWHERE on the internet earlier this year.

And I saw it first on…you guessed it…TikTok!

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Quick Corn Salsa

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Quick corn salsa with frozen sweet corn, fresh cilantro, and lime. Perfect to serve as dip with chips or as an addition to tacos, burritos, bowls, and more!

Recently, I taught my first yoga class in my new position as a substitute teacher!

I was all nerves as I arrived at the studio wearing my lucky yoga tank (the one I got during teacher training) with my yoga books and prepared routine.

Whenever I’m nervous, I remind myself that anxiety and excitement kind of feel the same way in the body.

It just means that I *care*.

But as soon as I started teaching, breathing, being with the class, it was all good.

If you’ve been around here a while, you know when I completed YTT in 2019 I firmly believed that I only wanted to know more about yoga.

I never saw myself actually teaching…and now, I am.

It feels good, right, and fulfilling.

Afterwards, M and I ordered tacos and burritos from Chipotle to celebrate.

I usually get their corn salsa, which, in addition to the lonely bag of frozen corn in my freezer, was the inspiration for this recipe.

This Quick Corn Salsa is made with frozen sweet corn, fresh cilantro, and lime.

Serve it with chips or as an addition to tacos, burritos, bowls, and more!

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10 Overnight Oats Recipes

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10 of my favorite plant-based overnight oats recipes to meal prep for an easy, fun, nutritious breakfast. Perfect for any season of weather and life!

Friends, how is it already August?

This have been busy here but with all good things.

This past weekend I went camping with M and friends in the Shenandoah.

I didn’t have any cell phone service, so my cell phone and watch told me the time but not a lot else.

Without my electronics, I spent time starting a fantasy series that I previously couldn’t immerse myself in from the reality of my my condo.

We also hiked 7-miles around the campsite trails, played Exploding Kittens around the campfire, and had the best small and big talk surrounded by a canopy of trees.

In the mornings, we drank coffee and ate breakfast on the picnic bench with our books and breakfast in hand.

My forever favorite camping breakfast (and meal prep breakfast at home, too!) is overnight oats.

They’re so easy to mix up and creating new variations has become a bit of a hobby for me.

I compiled 10 of my favorite Overnight Oats Recipes that are easy to meal prep for an easy, fun, nutritious breakfast.

Grab some mason jars and your favorite overnight oats recipe below and let breakfast be as simple and rewarding as a weekend at the tent site.

There’s an ONO recipe for every season of weather and life on this list!

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Vegan “Cookie Corners” (Nussecken)

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Vegan “cookie corners” (Nussecken)! These tasty triangles are made with oat and almond flour, SunButter, jam, hazelnuts, and dark chocolate.

Today I’m sharing a recipe with you inspired by my European travels!

M’s mom is kind of famous in their area in Germany for her Nussecken.

And with good reason, because they’re kind of amazing.

This delicious German dessert is made with a nougat base, jammy center, and sweet hazelnut topping.

After baking you cut layers into triangles and dip the corners in melted chocolate.

Nussecken directly translates from German to “Nut Corners”, but I’ve also seen them called “Cookie Corners”.

I thought Cookie Corners sounded cuter, so let’s go with that naming convention.

You’re going to love my Vegan “Cookie Corners” (Nussecken) that are also gluten-free and refined-sugar-free!

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Rainbow Vegetable Kabobs with Creamy Sriracha Sauce

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Rainbow Vegetable Kabobs with Creamy Sriracha Sauce made on the grill or grill pan. Enjoy them over rice with fresh herbs for a fresh summer meal!

It’s grilling season!

Lately, when I take my daily walk through the neighborhood, I come back hungry.

And not because I walked 10,000 steps.

It’s because tantalizing smells are wafting from the neighboring houses.

It takes all I have not to pop in their garden or patio where upbeat music plays, voices carry, and smoke rises from the grill.

Clearly, I didn’t get the invite.

But friends, I’m cordially inviting you to my plant-based grilling party.

It’s a Rainbow Vegetable Kabobs with Creamy Sriracha Sauce party!

Attire: grilling casual.

RSVP, yes or no?

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Vegan Ice Cream Recipe Round Up

By Flora & Vino Leave a Comment

The frozen plant-based treats you need to cool down this summer. A collection of vegan no-churn ice creams, popsicles, and dessert recipes from the freezer!

Unpopular opinion: Vanilla ice cream is always the best.

Hear me out; that’s because a good vanilla ice cream is the best base for *anything*.

You can add anything to a vanilla ice cream and it will be an amazing new creation.

During my last week in Germany, I hit the vegan ice cream jackpot.

We did our grocery shopping at a shop that had soy, coconut, and almond-based vegan ice creams.

Naturally, I had to get one pint of each…for international product research, obviously.

On our last night, we sat around the kitchen table with M’s little brother, dipping into the ice cream cartons with a spoon, tasting chocolate and vanilla and then chocolate again.

M is always a chocolate ice cream lover, but I’m consistent with my vanilla love.

Surprisingly enough, I don’t have a classic vanilla recipe for you on the blog.

I do, however, have a collection of vegan ice cream, sorbet, and popsicle recipes to share with you today!

All of these ice cream recipes are made without an ice cream maker or any fancy equipment.

This Vegan Ice Cream Recipe Round Up is full of frozen plant-based treats you need to cool down this summer!

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Smoky White Bean & Beet Burgers

By Flora & Vino 1 Comment

Smoky White Bean & Beet Burgers made with beets, oats, navy beans, walnuts, and smoky seasonings. Serve over vegetables or between buns!

This past weekend I hiked the North Folk Mountain Trail to Chimney Top in West Virginia with friends!

We got up at 5 AM to get to the trail for a mid-morning start and afternoon finish.

The 5.3 mile there-and-back trail was rated “hard” on Alltrails and it lived up to its name.

At the top you can see 360 degree views from the chimney top, a massive rock formation that looks like a giant chimney jutting up through the hills.

So it goes without saying that we absolutely earned the burger feast we grilled at the end.

I was so impressed with our food spread that we set up over pavilion picnic benches.

My friends brought their camping cooktop and condiments, I brought vegan burgers, pasta salad, and chips.

If you were to ask me what my current favorite burger is, I’d tell you these Smoky White Bean & Beet Burgers.

They’re a little sweet, a little smokey, and packed with texture from oats, white beans, and walnuts!

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