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Roasted Beet Salad with Lentils, Carrot Ribbons, & Citrus Tahini

Colorful roasted beet salad for a spring dining spread. Gluten-free, oil-free, and packed with seasonal colors and veggies. Pair with a glass of Prosecco!

When I put on my first pair of glasses, I walked outside the optometrist’s office to a crisply defined outdoors.

I commented the whole way home to my parents how…”the trees…they have leaves!”

All those formerly fuzzy shapes did indeed have borders, and I couldn’t believe how much I’d been missing.

This time of year always makes me feel like I’m putting on my OshKosh glasses again and ogling at the trees.

Watching everything dead routinely come alive again is a bit magical, no?

It’s Sunday and I want to propose a toast.

To spring, to new beginnings, and to big spreads of roasted seasonal veg with a little bubbly to wash it all down.

This Roasted Beet Salad with Lentils, Carrot Ribbons, & Citrus Tahini + Prosecco is the perfect plant-based wine pairing for your Easter table or anytime Spring dining!

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Rainbow Roasted Carrots

By Flora & Vino Leave a Comment

Easy rainbow roasted carrots with toasted quinoa, fresh mint, lemon, and tahini drizzle. Perfect for a dinner party or holiday main dish!

Rainbow Roasted Carrots served on plates over quinoa with fresh lemon, shredded mint, toasted pine nuts, and drizzle of tahini

Spring has sprung!

Well, sort of.

We had a “fakeout” snow storm yesterday and now it’s 60 degrees and sunny.

Yeah, take that, winter.

I don’t know about you, but I’m giddy thinking about bright pastels and light spring dishes and jacket-less adventures.

These Rainbow Roasted Carrots with Toasted Quinoa, Mint, & Tahini makes all of that feel possible in one easy light dish!

It’s fresh, bright, nutritious, and comes together in under an hour for a hearty veg-centric entree or side.

I can’t get seem to reach my carrot quota lately.

When we were in California recently, I bought a big bag of them that I dipped in creamy peanut butter and hummus alike; the crunch seemingly deafening in our little hotel room.

If you’re conscious of the crunch too, these roasted rainbow beauties will help keep your carrot consumption on the DL.

In this recipe, we roast them until they’re fork tender, supple, and sweet.

Roasting the carrots brings their natural sweetness to the forefront for a slightly sweet smokey treat!

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Oil-Free Chunky Tahini Granola

By Flora & Vino 25 Comments

Easy oil-free chunky granola with tahini and an optional chocolate twist. Perfect for breakfast, snack, dessert, and eating by the handful.

Happy first official day of spring, friends!

I’m writing this post curled up on the couch with Harper, watching white snowflakes descend on us from outside the window.

Spring, indeed.

I was sort of kicking myself for not having something “brighter” to share with you today, but then everything happens for a reason, yes?

The reason being this Oil-Free Chunky Tahini Granola that you can make not one way, but two!

If I had a Nor’easter survival guide, you can bet this extra chunky granola would be in there.

It’s perfectly sweet and crunchy and comes together in 30 mins with simple ingredients from your cabinet!

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Coconut Carrot Cake Overnight Oats

By Flora & Vino 12 Comments

Coconut carrot cake overnight oats with carrots, raisins, and a coconut twist. Gluten-free, naturally sweet, and perfect for meal prep.

Hey, you.

Can I interest you in a little cake for the week?

It’s been an adjustment coming back from Cali and getting back to my routine.

Between the time-zone change, and the whole “spring” forward thing without any signs of spring…

Easy breakfasts are a must as I play catch-up with the present moment!

It’s Sunday now, and I think I can handle taking out my trusted mason jars to do a little meal prep.

Yeah, you can too, friend.

Let’s mix up these nutritious Coconut Carrot Cake Overnight Oats in advance for easy breakfasts for the week!

They’re a piece of cake!

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Super Green Fat Balls

By Flora & Vino 6 Comments

5-ingredient balls packed with greens and healthy fats. Kale, coconut butter, and avocado with protein powder and unrefined coconut sugar.

I’m finally home from California, and, as what tends to happen after I’m out of town, I came home craving all of the greens.

It might not be the kind of greens you were thinking, though.

Were you thinking a kale salad with a green smoothie on the side?

I’ll save that for later.

These Super Green Fat Balls are packed with leafy greens, my favorite healthy fats and protein!

They’re perfect to meal prep for a satisfying snack, dessert, or anytime treat for Saint Patrick’s Day Weekend.

If anyone tries to pinch you, just throw a fat ball at them.

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Black Bean Collard Burritos with Beet Salsa

By Flora & Vino Leave a Comment

Easy grain-free, gluten-free, plant-based burritos made with black beans and collard leaves! Stuffed with veg and topped with beet salsa and tahini drizzle.

This morning I posted on Instagram and asked how everyone’s Wednesday was going.

Which is all fine and good, except that it’s Tuesday.

It’s the last day of travel for us here in California, and if you can’t tell, I’m sort of losing track of the day and time.

Yesterday we saw Napa Valley and today we drive to Sonoma and then on to San Fransisco!

But really, vacation brain or not, how could I forget a “Taco Tuesday”, particularly when I have such a killer Mexican-inspired recipe to share with you?

You’re going to love these Black Bean Collard Burritos stuffed with a mix of raw and roasted veggies and topped with a fun and fresh Beet Salsa!

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Spicy Sesame Tempeh & Broccoli Stir Fry

By Flora & Vino 5 Comments

Spicy Sesame Tempeh & Broccoli Stir Fry with mushrooms served over quinoa. Perfect for meal prep and easy weeknight dinners.

Happy Sunday, friends!

I’m writing to you from the road today.

I just finished up at Expo West and Dan and I are on the road to Napa (Napa!!!) for the next few days to take a mini vacation before heading back to Virginia.

Being away from home for a week is kind of a big deal to me.

I crave an idealistically long, spontaneous, unrehearsed getaway…but I’m also craving a protein-packed bowl.

In my kitchen.

You know???

I’ve come to accept that I’m a homebody, while realizing the value in continually making the decision to do things outside of my comfort zone.

Like traveling across the country and refraining from packing the kitchen sink.

I always enter our condo post-vacation filled with the most acute appreciation for my kitchen and everything it.

The minute I got home, as soon as I dawn my favorite pajama pants, I’m making this Spicy Sesame Tempeh & Broccoli Stir Fry.

It comes together in 10 minutes with simple ingredients for an easy plant-based power bowl that’s perfect for weeknight meals and meal prep!

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Black Sesame Butter Brownies

By Flora & Vino 10 Comments

Decadent dark chocolate brownies with black sesame butter. Sweetened with unrefined coconut sugar and frosted with an oil-free black sesame cacao frosting.

Hey, there.

What’s new?

We’re about to leave for Expo West tomorrow and so far I’ve only managed to pack my luggage full of snacks!

Before I rush to the west coast and T-shirt weather I want to leave you with something sweet.

Black Sesame Butter Brownies is the plant-based dessert you’ve been waiting for before you knew you were waiting.

This super fudgy stack can be on your table tonight for dessert with only 1- bowl and 20 minutes in the oven!…

Cacao Chickpea Cookie Dough “Snackwiches”

By Flora & Vino 4 Comments

Cacao chickpea cookie dough “Snackwiches” made with chickpeas, nut butter, and your favorite cookies. Perfect for a snack or dessert.

What was your favorite ice cream flavor as a kid?

I went through a bunch of favorites– mint chocolate chip, cookies ‘n’ cream, butter pecan…

I’d stand in the line at Baskin Robbins with my family, changing my order over and over again in my head until it was my turn standing in front of the guy at the cash register.

At the last minute, I’d revert back to my original choice.

Chocolate Chip Cookie Dough, duh!

I’m bringing it back in this post with this 6-ingredient Cacao Chickpea Cookie Dough that comes together in under 10 minutes for a nutritious snack or dessert!

Smash it between equally delicious snack cookies and you’ve got yourself a Cacao Chickpea Cookie Dough Snack-wich.

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Japanese Yam Bowl with Turmeric Carrot Cashew Sauce

By Flora & Vino 6 Comments

Japanese yam bowl with chickpeas, broccoli, and roasted yam drizzled with a beautiful turmeric carrot cashew sauce. Perfect for meal prep!

Here’s a fun fact for you.

I don’t travel well.

Like at all.

We have a trip to California coming up next week and I’m already in semi-freak out mode, making lists on lists on lists in my bipolar hand-writing that oscillates between print and cursive when I’m stressed.

The suitcases are out, friends, a looming reminder of all the STUFF that needs to go in them.

So it’s felt like a sort of long week here at F&V, was it like that for you, too?

Thank goodness for basic meals, like this Japanese Yam Bowl with Turmeric Carrot Cashew Sauce.

I’ll give you some yams, chickpeas, greens, and a cool new sauce if you come and help me pack all of things.

Do we have a deal?

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