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Pineapple Guacamole

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Easy guacamole with plenty of avocado and a sweet pineapple finish! Serve as a fun summer appetizer or side for dipping or a spread for the main meal.

I may be in the process of moving, but I refuse to miss a taco Tuesday.

Which is really just a weekly excuse to make guacamole.

How do you make tacos at your house?

Every Tuesday I count the squishy avocados and lay them on the counter for M to open and smash.

He’s unofficially the resident in-house guacamole maker.

He makes the guacamole while I prepare the fajita veggies and black bean filling.

If you’re looking for an excuse to make guacamole this summer, try this Pineapple Guacamole!

It’s adapted from the stuff I enjoy with M weekly with the addition of a fruity flair.

This minimalist guacamole is made with all of your tried and trues plus the addition of pineapple chips for sweetness and crunch!

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Vegan S’mores Dip

By Flora & Vino 2 Comments

Vegan baked s’mores dip made with dark chocolate and vegan marshmallows. Serve with graham crackers and fresh fruit as a summer dessert or appetizer!

Remember how we counted sleeps before Christmas?

Well today is my last sleep before the big move.

Tomorrow I have friends and family come and help me muscle stuff from Virginia to Maryland.

I’m slowly accepting the chaos that is life in flux right now.

I finally realized that letting all of the uncertainties and unknowns remain uncertain and unknown is a lot easier than desperately trying to control them.

You’ve heard of the hot girl summer, right?

Well, here I am, proud of my hot *mess* summer.

My time and creativity in the kitchen has been limited, too.

I’m mostly working my way through the fridge and freezer; using up random jars of sauerkraut and frozen peas in a desperate attempt to lighten up the U-haul situation.

But that’s okay because the recipe I have to share with you today requires minimal ingredients and prep!

This Vegan S’mores Dip is so easy to bake and enjoy for whatever season you’re in this summer.

It’s made vegan, gluten-free, and refined-sugar-free with just three ingredients and your choice of dippers!

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Banana Walnut Chocolate Chip Protein Cookies

By Flora & Vino Leave a Comment

Easy banana protein cookies packed with dark chocolate and walnuts. Bake them for a portable protein rich snack for all your adventures!

The moving count down is ON, friends.

In just five sleeps I’ll be slumbering in a new state!

Right now life feels really busy.

When I’m not working on stuff for F&V, I’m working on the loaded logistics of moving.

Scheduling U-haul rentals, final cleaning, and key exchanges in their appropriate order.

Bribing friends and family to pretty please come help me move in exchange for pizza and vegan treats.

So, would you come for Banana Walnut Chocolate Chip Protein Cookies?

I’m hopeful these cookies get me through my moving week and I know they’ll sustain whatever adventures you have going on right now.

They’re totally vegan, gluten-free, and refined-sugar-free with a banana-oat base and plenty of dark chocolate and walnuts.

Mix and bake them for a protein-packed snack that’s perfect for an outdoor adventure, moving day, or workday snack.

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Peach Mango Smoothie Bowl

By Flora & Vino 3 Comments

Peach mango smoothie bowl made with frozen stone fruit, frozen zucchini, and SunButter. Serve your bowls with fresh fruit and granola!

It’s the height of summer here in Virginia; every day the temperature scaling past 90 degrees!

So hot that I’ve been nope-ing out of my usual afternoon walk, looking wistfully at my wilting marigolds from the coolness of my air conditioned living room.

I’ve been craving all of the cold seasonal things– salad bowls, ice cream, and smoothie bowls.

Everything raw, sweet, and refreshing.

I realized looking at my archives that it’s been a while since I shared a smoothie bowl recipe here on the blog!

But I still make them often, more often than protein shakes, because I prefer to “eat” my smoothies instead of drink them, you know?

This Peach Mango Smoothie Bowl is one of my new favorites for my breakfast rotation.

This summer-y peach mango smoothie bowl is made in just 5 minutes with frozen stone fruit, frozen zucchini, and SunButter.

Grab a blender and some stone-fruit and let’s get cool!

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Apple Maple Tempeh Marinade

By Flora & Vino Leave a Comment

Easy 30-minute tempeh marinade made with apple butter, yellow mustard, and pure maple syrup. Perfect to make for meal prep and serve with sides!

Hiiiiiii, I know I’ve been quiet lately, friends.

I’ve been shying away from the social spotlight.

Letting my stories go blank on Instagram; content without sharing serial snapshots from my daily life.

Relishing in the my own architected anonymity.

At first I was concerned.

What does it mean if I’m not constantly sharing?

Well, it means I’m making leaps and bounds behind the scenes.

Preparing for a cookbook launch, making my new house a home with M, and doing personal and professional work to undo old habits and mindsets and shift to new ones.

I feel a lot like a caterpillar at the moment, curled up in cocoon awaiting a miraculous metamorphosis.

You know what else undergoes a metamorphosis that is effortlessly natural?

Tempeh, in this new recipe I have to share with you today.

This Apple Maple Tempeh Marinade is ready in just 30 minutes for a quick and easy plant-based protein option that you can mix and match in meals!

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Vegan Cheese Board

By Flora & Vino 5 Comments

Make a vegan cheese board with fresh vegetables, fruit, dairy-free cheese, hummus, nuts, olives, and spreads. Perfect to assemble for a party appetizer!

There are lots of reasons to celebrate today.

This past week we did the final exchanges at our new place in Maryland to make it officially ours.

I instantly feel at peace when I open the front door, like I’m leaving all of my worries on the welcome mat.

It’s definitely got that clean slate feeling; all of the open empty condo space feeling like an expansive blank notebook waiting to be filled.

I know we’re going to be happy there.

Also, today is the fourth of July, and I’m seeing fireworks in the person for the first time in several years!

If you’re hosting today or any time later this summer, I have a quick and easy recipe for you to wow your guests.

This Vegan Cheese Board is easy to assemble for a fun plant-based board for entertaining.

It just required a board, lots of your favorite snacks, and a little creative assembly.

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Vegan Poke Bowl with SunButter Sauce

By Flora & Vino Leave a Comment

Vegan poke bowl with quinoa, marinaded tofu, pickled onions, and a spicy oil-free SunButter sauce. Perfect for a nutritious lunch or dinner!

Hi, friends, how’s your summer going?

It’s been a *whirlwind* here.

Packing, moving, and shuttling brown boxes labeled with black Sharpie back and forth across the Maryland/Virginia border.

July is my last month in Virginia, and I’m getting excited to start over in a new state.

Every time I create a new row of boxes in the new condo’s living room, I lock it and leave it feeling like the space is a little more mine; a little more ours.

Anyway, with all of the hustle and bustle of moving, I haven’t been creating a lot of delicacies over here.

There’s a collection of Sweetgreen, Cava, and Chipotle takeout bags in my recycling.

Maybe you’re doing a lot of takeout, too, this summer, or maybe you’re in the mood for a chilled bowl.

This poke bowl was on repeat before I signed my lease and I can’t wait to recreate it in my new kitchen.

This Vegan Poke Bowl with SunButter Sauce is made with quinoa, marinaded tofu, quick pickled red onions, and a spicy oil-free SunButter sauce.

It’s the perfect summer meal for a quick lunch or dinner!

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Fourth of July Recipe Round Up

By Flora & Vino Leave a Comment

Fourth of July recipe round up featuring vegan and gluten-free mains, sides, and no-bake desserts with plenty of red, white, and blue options!

It’s getting hot here, friends.

This week is in the 90’s which makes me grateful that my community pool is *finally* open.

I dawned the orange and yellow striped bikini that I purchased for 2020 and then never wore to the pool for the first time this week.

My sister and I lay on beach towels draped over pool chairs, in awe of the strange normalcy of it all.

Going to the pool for the first time since 2019.

I felt naked to be have so much skin exposed, my belly button ring catching rays from the golden sun.

What normal things have YOU been doing this summer?

I’m hoping to see some fireworks for the Fourth of July.

If you need me I’ll be at a local vineyard nestled on top of a mountain, sipping wine and watching the skyline light up with exploding colors.

But we can also make some taste explosions at home, yeah?

In this Fourth of July Recipe Round Up I’m sharing some of my favorite vegan and gluten-free recipes for a barbecue or cookout.

Mix and match these plant-based mains, sides, no-bakes desserts, dips, and drinks to create your edible fireworks!

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Cookie S’mores

By Flora & Vino 1 Comment

Easy s’mores made with vegan marshmallows, dark chocolate, and your favorite homemade or store-bought cookies. Perfect for a fun summer dessert.

S’mores lovers, this one’s for you.

Camping this summer I had my first ever campfire s’mores at the age of 33.

My friend Anna, camping boss that she is, walked me through the whole process.

From selecting the perfect campsite twigs to the perfect level of marshmallow “burned-ness”, to putting it all together.

There’s photographic evidence of me biting into one, a look of dreamy satisfaction washing over my face, my features lit up from the flash against the dark behind me.

But who says s’mores have to be made with graham crackers?

These Cookie S’mores are a fun twist on s’mores with a cookie encasing with the same gooey good stuff in between.

Make them around the campfire or out of the comfort of your own home this summer!

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Cookie Layer Bars

By Flora & Vino Leave a Comment

No-bake cookie bars made with a crushed cookie crust, dark chocolate center, and sweet almond butter fudge topping. Perfect for a fun dessert to share!

A few weeks back M and I had a dinner party at a friend’s house.

Whenever I have a group event coming up, I like to recipe test to pawn off the leftovers on my friends’ unsuspecting tastebuds.

On this particular event, I must have been feeling brave, because I brought these Cookie Layer Bars without even taking a bite first.

After wine and my first experience with the Impossible Burger, my girlfriend cut into the frozen slab and took a bite.

“Oh my god”, she said. “It’s amazing.”

At first, I thought she was just being nice, complimenting the recipe testing food blogger on her first Frankenstein.

But as more of the guests grabbed first and seconds, I started to realize that, hey, this stuff must be pretty good.

Since then, I’ve received several requests to make more in exchange for payment.

Just saying.

But today, I’m giving you guys the recipe for free!

These Cookie Crack Bars are made with a crushed cookie crust, dark chocolate center, and sweet almond butter fudge topping.

They’re the perfect fun dessert to share, or to win some popularity points at your next dinner party!

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