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Copycat “Jammed Yam”

Baked sweet potatoes stuffed with black beans, corn, raw veggies, avocado, and a squeeze of lime. Perfect for easy meal prep lunch or dinner!

I’ve *reallly* been missing some of my favorite takeout meals lately, guys.

On busy recipe testing days when the sink brims with dirty dishes, my most delicious form of self care was to hop in the car and leave it all behind.

Indulge me in a little pre-pandemic nostalgia.

I drove to grab dinner; usually takeout and always packed with plants I didn’t prepare.

Coming home with a warm meal someone else assembled always made the full sink feel a little less intimidating.

Anyway, one of my favorite spots to get a quick clean meal was Naked Lunch.

I ordered their signature “Jammed Yam” frequently.

It’s plant-based comfort food at its finest: a sweet and tender baked yam halve loaded with black beans, raw veggies, cooked corn, and fresh herbs.

I recreated it in this copycat “Jammed Yam” that’s easy to bake and build with yams, cooked black beans, and a mix of raw and cooked toppings.

Let’s jam a yam.

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Dark Chocolate Coconut Butter Cups

By Flora & Vino 5 Comments

2-ingredient coconut butter cups made with dark chocolate and coconut butter. Vegan and oil-free with no added sugar. Perfect for a sweet clean dessert!

You guys, I’ve had a major sweet tooth this week.

The kind of sweet tooth that finds me loitering around my chocolate drawer (yes, I have a chocolate drawer!) around 11 PM, just casually opening it, you know, to make sure everything is still there.

So it felt appropriate to share something sweet with you this week.

Like these Dark Chocolate Coconut Butter Cups.

You need a jar of coconut butter and my favorite dark chocolate to bring these to your house in under an hour!

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Black Bean Quinoa Chili

By Flora & Vino Leave a Comment

Hearty plant-based chili with black beans, quinoa, and mushrooms in a sweet tomato broth. Prep in advance and load up with toppings!

Is it still soup season?

As long as we’re staying safe at home, I’m saying it is.

Each Monday throughout April I’ve made a new pantry-friendly recipe via Instagram stories.

And surprise, surprise, almost all of them have been soup!

It’s so satisfying to throw legumes, grains, and veggies in a cook pot and let them simmer to deliciousness.

Give me a pot, some quinoa, black beans, and spices, and I can make you a vegan, gluten-free, and totally satisfying meal.

This Black Bean Quinoa Chili is packed with black beans, quinoa, and mushrooms in a sweet tomato broth.

It’s made with only pantry-friendly ingredients that you probably already have tucked away in your cabinets.

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Golden Oats with Butternut Squash

By Flora & Vino 6 Comments

Golden oats with butternut squash and turmeric! Perfect for a cozy breakfast served with fresh blueberries and a spoonful of cashew butter.

I have a small fridge that is constantly overflowing with all of my recipe creation leftovers, hummus containers, resealable bags of superfoods, and fresh produce.

If you open the door, be prepared for an avocado or a tomato or some sort of veg to come tumbling out.

Enter at your own risk.

Hardhats welcome.

In this case, I had a good amount of leftover butternut squash purée looking a bit forlorn and loveless.

And you know what we do with leftover veggies here at F&V…we show them all of the love.

These gorgeous Golden Oats with Butternut Squash taste just as good as they look.

Who’s ready to turn their breakfast into gold?

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Double Chocolate Banana Bread

By Flora & Vino 5 Comments

Vegan and gluten-free double chocolate banana bread with almond flour, oats, bananas, tahini, and dark chocolate. Perfect for weekend baking!

“How are you doing being home alone?” my yoga friends asked me on our weekly Zoom date this past week.

I stopped and paused, carefully considering.

“I’m OK,” I finally said.

And I meant it.

It’s a little strange and kind of amazing how we humans can grow and adapt to the curveballs the universe pitches.

I’ve definitely settled into this new normal with a quarantine routine heavy on walks, work, and virtual connection.

I feel so lucky than I can keep F&V running and continue to share delicious eats with you during these unprecedented times.

So let’s make some good stay-at-home memories, shall we?

So word on the street is that the top googled recipes right now are for banana bread.

This Double Chocolate Banana Bread is gluten-free, oil-free, refined sugar-free, and made easy with just 1-bowl and a loaf pan!

And plenty of spotty bananas and dark chocolate, obviously…

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Peanut Butter Blueberry Rice Cake Toasts

By Flora & Vino 1 Comment

Rice cake “toast” in 2 minutes! Peanut butter, jammy blueberries, and gluten-free granola on gluten-free rice cakes. Perfect for an easy breakfast or snack!

I’m not sure when it happened, but I am nocturnal.

I guess it’s just the new quarantine norm, here.

Last night I was up until 1 AM catching up on Jimmy Fallon The Tonight Show: At Home Edition and sending rambling video texts to my gal pals.

I rolled out of bed at 8 AM today slightly disoriented but definitely ready for breakfast.

Luckily, I have these Peanut Butter Blueberry Rice Cake Toasts to wake up to.

This “toast” situation is one you’re going to *want* to stay at home to make.

It’s vegan, gluten-free, oil-free, and refined sugar-free with just four ingredients you have in your pantry and freezer.

And they take 2-minutes to whip up.

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Cashew Butter Chickpea Snack Cookies

By Flora & Vino 14 Comments

5-ingredient snack cookies made with chickpeas and cashew butter sweetened with maple syrup and apple sauce. Perfect for a quick snack or dessert!

Happy Sunday, friends!

Does anyone else have major dish washing fatigue right about now?

As if it wasn’t enough to eat every stinking meal at home, we have to clean all those pots and pans, too?

I’ve set aside some time today to *actually* meal prep.

If you’re thinking, but Lauren, why meal prep during a quarantine?

Well, it occurred to me chatting with friends this week that it might be better to make larger portions in advance rather than making small meals on the spot.

We might have the time and space free to cook and bake at home constantly, but do we really want to?

As much as the kitchen is my happy place, I have other happy places that I’m missing.

Luckily, the recipe I recommend you meal prep today is made with just one blender and a cookie sheet!

These Cashew Butter Chickpea Snack Cookies require only 6 pantry-friendly staples to bring them to your kitchen.

Grab a can of chickpeas and a big spoonful of cashew butter and let’s get into it.

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Quinoa Cakes with Basil Pesto

By Flora & Vino 2 Comments

Easy plant-based patties packed with protein and leafy greens! Perfect for meal prep and easy weeknight meals. Serve with a oil-free basil pesto!

Are you in a food rut?

I was Marco-Polo-ing with a friend today discussing our food rut probs.

Mine came on slowly with building disdain, like playing a song on repeat during a workout when each chorus inspires a little less feeling.

When I realized that I had consumed a variation of steamed vegetables + plant protein + tahini for every dinner in recent memory, I knew I needed a menu intervention.

And don’t get me started about dishes. (They’re never-ending!!!)

So, what kind of quarantine cook are you?

Are you unleashing you creativity or are you sticking to the tried and true basics?

Either way, you’re going to love these Quinoa Cakes with Basil Pesto.

They’re made with cooked quinoa, leafy greens, and tahini with a nutty oil-free basil pesto!

Schedule out a day next week in your menu to make this lean clean quarantine cuisine.

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No-Sugar-Added Black Bean Brownies

By Flora & Vino 2 Comments

Easy and nutritious brownies made with black beans and SunButter that are oil-free, gluten-free, and naturally sweetened with only bananas and dates.

Who else has been baking up a quarantined storm lately?

Actually, it was literally thunder-storming as I recipe tested this recipe this past week.

April showers bring May brownies, that’s how it goes, right?

If you’ve been following me for a while you know that I’m not a *huge* dessert person.

I’m the kind of girl whose idea of dessert is haphazardly dunking dark chocolate chunks (the darker the better!) into tubs of SunButter when the mood strikes.

I know, I’m fancy.

But when I do DO dessert, I like to do it right!

Since we’re all home, I set out to create something chocolatey that is allergen-free, nutritious, and super tasty.

Can we talk about this epic No-Sugar-Added Black Bean Brownie stack?

Actually, forget the talk, let’s MAKE them.

You need a blender, a can of black beans, and some spotty bananas!

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Spring Quinoa Primavera

By Flora & Vino Leave a Comment

Colorful quinoa dish with herb infused quinoa and seasonal spring veggies. Serve with sparkling rosé for a refreshing plant-based pairing!

Happy Friday, friends!

We did it again.

I know all of the days are prone to run together in quarantine unless you carefully segregate them with consistent routine, so if you weren’t sure what day it was, allow me to remind you with a virtual toast.

Tonight I did a virtual happy hour with a friend and we confessed that even virtual dates can be tiring.

Anyone else Zoom-ed out?

I figured I could schedule back to back to back Zoom calls just because I wasn’t leaving the comfort of my home, but, as it turns out, my introvert tendencies still apply to the virtual world.

I.e. I need time to retreat and rest and recharge.

Anyway, I thought we could make something special to end the week with a toast.

This Spring Quinoa Primavera is a fresh 1-pot dish for warmer weather.

You need dry quinoa, dried herbs, frozen vegetables, and lots of lemon!

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