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Chocolate Tahini No-Bake Cookies

Ditch the oven and make chocolate tahini no bake cookies with tahini, oats, and cacao. Perfect for a quick dessert or snack!

This past weekend M and I went on an adventure in downtown DC.

We explored Union Market, and a few museums off of the Smithsonian metro stop.

It was my first time *really* visiting the city since Covid; public transportation, crowds, and all.

There’s something so satisfying about getting yourself from point A to point B without the use of a car.

We navigated the bus system and metro all the way from our house to the National Mall in Washington, DC!

It was a good day, averaging at 20,000 steps, a camera reel full of museum relics, and a full Smart Trip card.

There’s something equally satisfying about making cookies on the stovetop without the use of the oven.

Especially in the summer time when the days are long and the oven is hot and tired.

These Chocolate Tahini No Bake Cookies are made with tahini, oats, and cacao, naturally sweetened with maple syrup.

They’re perfect for a quick and nutritious dessert or snack!

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1-Pot SunButter Pasta

By Flora & Vino Leave a Comment

Easy 1-pot SunButter Pasta with lentil pasta and garden vegetables in a creamy SunButter-based sauce. Perfect to make for easy weeknight dinners!

There are just some meals or style of meals that I tend to make on a weekly basis.

Wednesday is usually pasta night here at F&V.

I love making pasta because it’s relatively inexpensive, easy to throw together, and tastes like a big hug mid-week.

Growing up, pasta night usually meant red marinara on noodles with a a protein.

But M isn’t the big fan of tomato sauces, which is fine, because tomato sauces aren’t always the biggest fan of my stomach.

So, I’ve been experimenting with creamier sauce alternatives, like alfredo, pesto, and now…SunButter!

This 1-Pot SunButter Pasta is my latest favorite pasta dish.

It’s made in in 1-pot with legume pasta and garden vegetables in a creamy SunButter-based sauce.

It’s perfect to make for easy weeknight dinners– I usually get it on the table in less than 30 minutes before our standing Wednesday game night!

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PB&J Yogurt Parfait

By Flora & Vino Leave a Comment

PB&J Yogurt Parfait made with peanut butter, fresh strawberries, and plant-based yogurt. Serve with granola for a fun meal prep breakfast.

I’ve been on a *huge* peanut butter and jelly kick recently, friends.

I think I approach the classic combination of fruit and nut butter with more curiosity after M explained that it really isn’t a thing in Germany.

It’s hard for me to divorce the nostalgia of childhood from mixing sweet jam and nut butter…in any form.

With berry season well on its way, I thought I should get a head start on making recipes bursting with berries.

Whether you grew up on PB&J or are entirely new to the combination, you’re going to love this post.

These PB&J Yogurt Parfait are my latest breakfast obsession.

They’re so easy to meal prep in advance or layer together in less than 5 minutes the morning.

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Strawberry Mango Smoothie Bowl

By Flora & Vino Leave a Comment

Strawberry mango smoothie bowl made with frozen cauliflower and cashew butter. Serve with your favorite toppings for a warm weather breakfast!

Are smoothie bowls still a thing?

I don’t see them much on social media anymore, but I know the local juice shops still sell them.

But they’re so much cheaper and more fun to make at home!

This time of year I always start making them again, dusting off my Vitamix and filling it with fresh frozen things.

There’s something about the novelty of basically eating ice cream for breakfast that always charms me.

Especially after a sweaty workout on a warm day.

This Strawberry Mango Smoothie Bowl is my latest favorite, made with frozen strawberries and mango, cashew butter, and vegan protein powder.

It’s light and sweet yet filling and packed with plant-based protein, and nourishment for the day ahead.

Grab your blender and some frozen fruit and your favorite crunchy toppings!

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Vegan Bean Burrito

By Flora & Vino 2 Comments

Quick vegan bean burrito with stovetop pinto beans and vegetables wrapped in a cassava tortilla with your favorite toppings. Perfect for a weeknight meal!

Team tacos or team burritos?

When I was young Taco Bell bean burritos with Mild sauce and no onions were my jam.

I loved them in all of their slightly smashed, bean-y, spicy, cheesy glory.

When I got older I redefined myself as more of sophisticated taco lover.

But, that’s *totally* a foodie limiting belief, y’all.

Why can’t I be both?

I’m bringing burritos back with these Vegan Bean Burrito.

Wrap them up for an easy weeknight meal with stovetop pinto beans, tomato, vegan cheese, and your favorite mix-ins.

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Dark Chocolate Raspberry Blondies

By Flora & Vino 4 Comments

Dark chocolate raspberry blondies made with white beans! Bursting with fresh raspberries and dark chocolate chips. Perfect for a sweet treat.

This week it felt hard to leave my house.

Let’s be honest, it’s *so* much easier to stay home in sweatpants with my hair in a messy bun.

I’ve always been a bit of a home body, but the pandemic only reaffirmed the fact that my home is my sanctuary, my happy place, my safe space.

In my house, I’m completely in control.

I can work from home, workout from home, and dine from home, creating a menu and a routine and a rhythm.

But this week when I had the opportunity to try out a new yoga studio space, I mixed things up.

Although I felt a huge resistance to getting in the car and getting there, I’m so glad that I mustered up the courage and willpower to close the door and GO.

As I settled into down dog, breathing with 12 yogis in a collective courageous attempt to make space for ourselves during our crazy day, I was content.

*This* could be my new happy place, I thought.

So, I challenge you to make some time for yourself today, whenever you’re ready this post.

Do something different, something new, something that makes you a bit nervous.

<…insert awkward foodie transition…>

Why don’t you make Dark Chocolate Raspberry Blondies?!

You’re not going to believe that these dark chocolate raspberry blondies are made with…white beans!

They’re bursting with fresh berries and melty dark chocolate chips for the sweet treat you won’t know you needed until you TRY IT.

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Key Lime Pie Overnight Oats

By Flora & Vino Leave a Comment

Key lime pie overnight oats with lime, yogurt, and creamy avocado for color. Serve with blueberries and granola. Perfect for meal prep!

How are the spring time allergies, buds?

It looked like it was snowing today, there was so much plant and tree matter flying through the air.

This is my first time navigating allergy season in Maryland, and I was really hopeful that the sniffles might just…skip me.

My symptoms are mostly triggered by those awful orange oak strings that litter the streets and sidewalks.

So that was probably wishful thinking because our back porch faces a wooded area filled with oaks.

Doh.

I’m limiting my time outdoors a lot more than I’d like and showering in the evenings to get the tree stuff off of me.

It’s hard because this is the time of year when it’s the *perfect* temperature to do all things outdoors.

However, I know something that tastes like spring and summer straight from the fridge.

These key lime pie overnight oats are made with lots of lime, yogurt, and creamy avocado for a sunny meal-prepped breakfast!

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Easy Tofu Scramble Plate

By Flora & Vino 3 Comments

Easy tofu scramble plate made with extra-firm tofu, vegetables, and nutritional yeast served with avocado and berries. Make it for breakfast, brunch, or dinner!

Hi, friends!

I’m really excited about this recipe because it’s one of the breakfast staples in my house.

If you’ve spent any time in the F&V breakfast archives, you know that I’m a consistent sweet breakfast eater.

But whenever I *do* make the first meal of the day savory, it’s *always* with a tofu scramble!

This tofu scramble, to be exact.

So today I’m sharing the long overdue tofu scramble recipe that I’ve made, tweaked, and loved over the past few years.

My Easy Tofu Scramble Plate is made with extra-firm tofu, garden vegetables, and nutritional yeast.

Make it on the stovetop in less than 30 minutes for a protein-packed breakfast, brunch, or dinner!

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Lemon Cashew Chia Seed Muffins

By Flora & Vino Leave a Comment

Vegan and grain-free lemon cashew chia seed muffins with superfine almond flour, chia seeds, cashew butter, and lemon. Perfect for snacking!

Last week M and I went on an adventure in New York City to visit friends.

It’s been a while since I made a trip to the big apple; since pre-Covid days.

In art school, my classmates and I took the “art bus” once a semester to tour the art museums.

It was then that I tried my first New York pizza, strolled through central park, and navigated the grid system of the city.

This trip was special because it was M’s first time to the city that never sleeps!

Each time in NYC always feels simultaneously too much and never enough for me.

While I don’t think I could ever live there, I always enjoy being a tourist for the day.

We ate vegan Mexican food from a food truck, gazed at Starry Night in the MoMa, and gleefully rode rented bikes through Manhattan.

On the train ride home I was exhausted but content at a day of making memories.

Make some memories in the kitchen with me by making these Lemon Cashew Chia Seed Muffins.

They’re made totally vegan and grain-free with superfine almond flour, chia seeds, cashew butter, and lots of lemon!

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Chocolate Strawberry Covered Dates

By Flora & Vino Leave a Comment

Chocolate strawberry covered dates made with Medjool dates, nut butter, dark chocolate, and grain-free granola. Perfect for a quick no-bake dessert!

Easter *really* snuck up on me this year, friends.

I kept accidentally trying to plan things for Easter Sunday, desperately wanting to fill that empty block in my iPhone calendar.

Hiking? Brunch? Winery?

To which my friends gently responded in text reading, “You know Sunday is Easter…”

Er, I knew that.

I don’t usually have *big* plans on Easter, anyway– usually I settle for a big spring cleaning ish followed by a nice dinner.

Whether you’re entertaining or just hanging out, I made you a new plant-based dessert that would make even the Easter bunny envious.

If you’re looking for a quick and easy Easter recipe that *isn’t* a chocolate peanut butter egg, try stuffing dates!

These Chocolate Strawberry Covered Dates are made with just 4-ingredients in less than 15 minutes!

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