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Mother’s Day Recipe Round Up

A collection of easy vegan and gluten-free spring breakfast, brunch, and dessert recipes that’s sure to impress all of the mother figures in your life!

Hi, friends!

Today my Saturday project was potting a set of four red begonias that my community was gifting to all residents.

I decided to put them on the front steps in two pots, two plants per pot, one pot on either side of the cement steps.

To be honest, these are the first flowers that I’ve ever potted myself.

So I felt pretty adult dawning gardening gloves and packing potting soil around flimsy scarlet petals.

And flowers made me think of mom, because on Mother’s Day usually flowers are my thing.

(I may or may not have called my parents for potting advice, because parental input > Google.)

Even before the pandemic, I liked to send my my mom a bright bouquet of flowers to say, hey, I’m thinking of you.

This year, I thought I’d be creative and group together a list of themed recipes that would be delicious to enjoy with mom or in her honor!

In this Mother’s Day Recipe Round Up, you’ll find easy spring breakfast, brunch, and dessert recipes that are sure to impress all of the mother figures in your life.

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Carrot Cake Baked Oatmeal

By Flora & Vino 4 Comments

Oven-baked oatmeal that tastes just like carrot cake! Prepare in advance and serve warm or chilled for an easy meal-prepped breakfast.

When I stop and think about how far into 2021 we already are, it gives me whiplash.

Is the year going quickly for you, too?

Anyway, April 2 was my birthday, my second birthday in careful quarantine.

My sister dropped of hand-wrapped gifts to my doorstep and my amazing cousin delivered an exquisite bouquet of flowers.

I video-chatted and texted with my friends, believing that this time next year I’ll be squeezing them instead of the volume button on my phone.

And let’s not forget food!

M made me pancakes– the first pancakes he’s ever made– and they were delicious.

For dinner, we ordered Sweetgreen, because it’s the most “Lauren” thing I could think of that was within the delivery range for Uber Eats.

The week of my birthday I tested a cake (coming soon!!!) and made a delicious Carrot Cake Baked Oatmeal.

It’s easily mixed up and baked in advance for easy springs breakfast during the week.

This is a recipe where you can have your cake and prep it for breakfast, too, boo.

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Chickpea & Wild Rice Soup

By Flora & Vino 1 Comment

Chickpea & wild rice soup packed with garbanzo beans, wild rice, and savory herbs in a light broth. A classic soup staple for all year round!

It’s a good day, friends.

Today I woke up early to make the trip to my local Giant pharmacy to get my first COVID vaccine.

Other than a sore arm that smarts every time I lift my shoulder, I’m doing great, and I’m grateful.

Grateful to have had the opportunity to receive something that a year ago was only a dream, a hope, a wish.

I’m thankful for this protection for my health and the health of all those around me, along with the peace of mind it brings.

I’m starting to excitedly plan to see family and friends in a more intimate way after we’re fully vaccinated.

The thought of enveloping my family and friends in a giant bear hug makes me outwardly squeal with anticipation.

It’s going to be so good.

I want all of this for you, too, friend, and more.

But until then, I’m going to gift you with a new soup recipe that’s sure to make you feel cozy and comforted in the mean time.

This Chickpea & Wild Rice Soup is made in 1-pot in 30 minutes with garbanzo beans and real wild rice!

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Everything Granola Bites

By Flora & Vino Leave a Comment

Everything Granola Bites with SunButter, chia seeds, coconut, cacao nibs, and a hidden granola crunch! Perfect for a quick portable snack!

This past week M and I built a tent in my living room.

A mass of lime green nylon, woven mesh, and sturdy poles erected into a dome in under ten minutes.

As the weather gets warmer, I’m dreaming of summer adventures.

It’s been forever since I slept away from home, and I’m itching to pack up the car with my new camping gear and explore.

Do you like camping?

M will tell you that I’ve never *really* been camping, which is partially true.

I guess I’ve been *glamping*, i.e. sleeping in a camp cabin, with four walls and a roof and a screened in door.

So maybe I’m romanticizing all of it– sleeping under the stars, s’mores, and basking in forest sunlight.

But I think there’s the chance to make a camper out of me, yet.

Everything is starting to feel more and more possible– as people become vaccinated, as the book comes closer to a close, as my camping set is complete.

I’ve also been thinking about easy food to make while in the great outdoors, starting with easy snacks.

These Everything Granola Bites are a great portable snack to make in advance for all of your adventuring this year.

They’re made no-bake with simple ingredients that will fuel all of your summer fun!

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Raw Walnut Cashew Butter

By Flora & Vino Leave a Comment

#ad// This post is brought to you by Bare Snacks, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!

2-ingredient homemade raw walnut cashew butter made super creamy in under 10 minutes Serve it with Bare Snacks Banana Chips for an easy snack!

Did you pull any epic pranks on April Fools Day?

After one of my aloe plants fell out of it’s pot for the fourth (or fifth?) time last week (it was poorly potted and in a precarious position), I had a plant funeral and buried the evidence in my trashcan.

RIP, aloe.

As part of an April Fools day joke, I purchased a new plant and propped it up on the late aloe’s plant stand on April the first, waiting for M to notice.

I smirked while he ate his breakfast, finally asking, pointedly, “So, do you notice anything different???”

After doing a lingering living room scan, he finally picked out the monstera deliciosa sitting pretty near the window sill.

I laughed, assuring him I would keep my plant murderess tendencies contained.

I’m so infatuated with this little green plant and it’s smooth heart-shaped leaves already turning towards the sunshine.

Let’s see how long it survives…

Hopefully longer than this Raw Walnut Cashew Butter that I made last week and served with banana chips.

It requires just two ingredients and a blender without any added sugars or oils.

It’s true: I wouldn’t kid about something as serious as nut butter, not even on April Fools!

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Vegan Easter Recipe Round Up

By Flora & Vino 1 Comment

A collection of spring-inspired recipes that are perfect for Easter! Everything from bright breakfasts to healthier Easter candy to spring dinner spreads.

Lately I’ve been thinking a *lot* about Spring-cleaning.

It’s been a universal theme lately in my circles, popping up on podcast episodes, in yoga sessions, and in my group texts.

Clearing out the old junk and making room for the new.

I always feel raw and reborn in the Spring-time, emerging from a winter cocoon with pasty legs sticking out of flowing floral springs skirts and dresses.

Yesterday I saw friends and family I hadn’t seen in person in over a year, which in itself was a rebirth, a sense of returning and renewal.

As I air-hugged goodbye, I felt hope that with this renewal, maybe air-hugging will soon be a thing of the past.

But until then I’ll close the distance between you and me the way I know best, with some delicious recipes.

I can’t quite believe how early Easter is this year– it’s in the first week of April!

I love how Easter marks the beginning of Spring, the kick off for bountiful bright farmer’s market produce, and of colorful candies and treats.

This Vegan Easter Recipe Round Up will give you some fresh ideas for spring spreads, healthier Easter candy alternatives, and fresh desserts!

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Grain-Free Flatbread Wraps

By Flora & Vino Leave a Comment

Grain-free flatbread wraps with crispy chickpeas, baked kale, dill hummus sauce, and your favorite toppings. Perfect for a date night in!

This week one of my girlfriend’s asked in a group text to share one word that best summed up our week.

“Overwhelmed”, I found myself typing, grateful for the space to be open and honest.

It’s true, there is a lot going on here at F&V lately.

This week I finally started photographing for the cookbook; making all of the dishes pretty propped on a white marble backdrop.

For the first time in my adult life, I finished my taxes by myself; squinting at a monstrous Excel spreadsheet to enter formulas and expenses and payments.

I created a resource for cookbook updates so anyone interested can sign up and receive updates on cookbook progress, pre-ordering, and publication.

Oh, and I presented to my cousin’s middle school class on what it’s like being a digital creator and entrepreneur.

The interesting thing about the word overwhelmed is that it doesn’t have to be a bad thing.

You can be overwhelmed by joy, overwhelmed by love, overwhelmed by gratitude.

With this post, dear friends, I hope you are overwhelmed by deliciousness.

These Grain-Free Flatbread Wraps with Tandoori Chickpeas are an easy plant-based meal that is easy to create and fun to share!

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Carrot Cashew Queso

By Flora & Vino 1 Comment

Vegan queso made with steamed carrots, cashews, and plenty of nutritional yeast. Serve it with tacos, taco salads, burrito bowls, chips, and veggies!

How was your Saint Patrick’s Day?

I forgot to wear green, but I didn’t forget to celebrate.

M and I opened a bottle of champagne that’s been hanging out in the fridge since New Years and toasted to the cookbook manuscript’s completion.

We even played a few Irish jigs (mostly rowdy drinking songs) while we attended our weekly virtual game night with my sister and cousins.

While shuffling pieces in Bandido, we talked dreamily about meeting up later this year, in person, in a post-COVID world, full vaccinated and ready for hugs.

I literally can’t wait.

But until then, I have a cookbook to finish birthing.

It’s been a bit of a transitional week here as I re-surface into the world after my manuscript submission and start to assess the next big hurdle–

The cookbook photos.

Dun dun dun.

Yes, the cookbook photos are due in less than two months and I’m equal parts excited and anxious to start photographing again.

Naturally, I’ve been procrastinating, waiting for the perfect daylight, the perfect feeling, the perfect gap in my schedule, to pick up my Canon camera.

But, you and I both know that there is will never be a perfect time, so I really just need to jump into the messiness.

Kind of like this Carrot Cashew Queso that I’m sharing with you today.

Well, it’s only messy if you blend it the way I did– with the Vitamix lid ajar on the highest setting.

I’m still finding blobs of cheezy carrot queso clinging to the cabinets and kitchen backsplash.

Lauren-error aside, this queso is super easy to make on the stovetop and in the blender for a quick savory dip!

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Mushroom Marinara Stuffed Collard Greens

By Flora & Vino Leave a Comment

Collard greens with mushrooms and vegan grounds, smothered in marinara, and baked to perfection. Perfect for an elevated plant-based dinner!

Hi, friends.

Since we last spoke, I submitted my cookbook manuscript!

I hovered my computer cursor over the “send” button on the email to my publisher’s email, wavering.

When my index finger finally made contact with a *click*, sweet relief washed over me.

The last few weeks have been a whirlwind of edits, formatting, and measurement conversions to match the publishing style guide.

Not to mention mixing and matching 60 recipes into a 6-week meal plan.

I shifted recipes back and forth across the weekly grid like puzzle pieces, waiting for that perfect fit.

On a Zoom this evening, my friend Laura asked me what I was doing to celebrate my cookbook submission.

I’m honestly torn between going to sleep at 6 PM and popping open a bottle of champagne.

Here’s a plan C– make these Mushroom Marinara Stuffed Collard Greens.

They feel fancy and elevated for a nice plant-based dinner at home with simple ingredients!

Let’s stuff some collard greens!

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Tahini Date Caramel Dip

By Flora & Vino 2 Comments

This post is brought to you by Bare Snacks, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!

Tahini date caramel dip made with Medjool dates, pure maple syrup, and a tahini twist. Perfect as a sweet dip for fresh fruit, crackers, or apple chips!

In my early conversations M we talked a lot about food.

It’s good neutral ground for conversation, and, well, I *am* a food blogger.

One day I remember asking him if he liked dates.

“The fruit, not the…well, date, date,” I said, blushing behind my iPhone screen.

As it turns out he liked both examples of the word, but I’m here today to talk about one.

The ooey gooey edible dates.

Because I just rediscovered them this past week and I blended them into something special for you.

This Tahini Date Caramel Dip is made with just 5 ingredients in the blender for a sweet snack with apple chips!

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