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Green Coconut Curry with Cauliflower Rice

Plant-based green curry with spring vegetables and cauliflower rice. Perfect for weeknight dinner and it stores well as leftovers for lunch!

Is there anything better than a warm bowl of curry?

It’s definitely up there on my list of things that make me happy in the colder weather, along with unexpected snow days, steaming mugs of hot cocoa or tea, and roomy fuzzy sweaters (not itchy, though!).

All of your favorite veggies bobbing up and down in that fragrant creamy coconut based broth…

This time of year, everyone has green on the brain.

Green for spring, the unspoken word on everyone’s parched lips.

The majority of the cold is over but spring feels like it’ll never get here.

I was hoping to score a few cozy snow days in before my birthday (April 2nd), but it looks like that might not happen.

If you’re like me, you’re pretty much over the cold weather after the charm of Christmas is in the rear view mirror.

If it’s going to be cold, the weather could at least be pretty about it and give us some fluffy white stuff.

I’m getting through the seasonal dissonance by experimenting with new curry combinations in the kitchen.

This Green Coconut Curry with Cauliflower Rice is so hot, it’ll definitely give Mother Nature the hint hint hint.

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Sweet & Spicy Tomato Jam

By Flora & Vino 3 Comments

Easy unique jam made with cherry tomatoes and simple ingredients that achieve the perfect balance of sweet and spicy. Perfect as the topping for any meal!

When I first heard that tomatoes were actually a fruit (something about the whole seed situation classification), I was silently in denial.

Sure, you can say you’re a fruit, but I know who you REALLY are.

They just get along with vegetables too well.

Takes one to know one, right?

And then I made this Sweet & Spicy Tomato Jam, and, bam.

I’m pretty sure I’ll never think of tomatoes as a vegetable again.

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Sweet Potato & Chickpea Bake

By Flora & Vino 3 Comments

Easy oven roasted Sweet Potato & Chickpea Bake made in 1-pan seasoned with Tandoori Masala and fresh dill. Perfect for meal prep!

This meal is dedicated to those nights when you need something quick, comforting, healthy (but please not boring), for dinner.

It’s also quite possibly my favorite simple meal.

One that I immediately draw from my mental cookbook when I don’t know what else to make.

What’s not to love about this Sweet Potato & Chickpea Bake that’s packed with roasted veg, protein, and seductive herbs and spices?

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Paprika Power Bowl with Apple Cider Tahini

By Flora & Vino 1 Comment

Power bowl with paprika roasted veggies paired in a creamy Apple Cider Tahini Dressing. Prepare the ingredients in advance for easy lunches!

Big bowls of everything are all I want lately!

After I mix everything together with a fork and knife, bits of kale and veg always overflow and my heart aches at the sight of them lying shipwrecked on the countertop.

This Paprika Power Bowl with Apple Cider Tahini has major overflow potential, because it has everything.

It’s got texture, crunch, savory and sweet, and a creamy dressing that ties it all together.

Leafy greens, ancient grains, roasted veg, protein packed legumes, hearty nuts, sweet dried fruit, a killer oil-free dressing, and a dusting of seeds!

Do you think I could have fit anything else in there?

Believe me, I tried.

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Stuffed Purple Sweet Potatoes with Turmeric Tahini

By Flora & Vino 23 Comments

Easy veggie-centric entree with baked purple sweet potato, crispy chickpeas, and a simple oil-free turmeric tahini. Simple, comforting, and unique!

Ah, sweet potatoes.

My love is blind when it comes to these starchy sweet root veggies.

Whenever my mom made them for dinner, I would cheer, and my sister would groan.

She didn’t like all of those “strings” she said.

She has since changed her feeling towards sweet potatoes.

But I haven’t.

Because I still ADORE them.

And I adored these Stuffed Purple Sweet Potatoes with Turmeric Tahini, too!

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Lentil Walnut Beet Balls with Spicy Tahini Dressing

By Flora & Vino 6 Comments

Lentil Walnut Beet Balls that are vegan, gluten free, and no-oil-added. Serve as an appetizer with oil-free tahini dressing!

Whenever we go out, there’s always something I can eat.

It might not be the most appealing thing in the world, and more often than not it will be plain greens, raw veggies, or fries, but it’s something I can munch on to be social while I’m daydreaming about the giant glow bowl waiting on me for when I get home.

This year, I learned that cocktail parties can be some of the most inhospitable places for those who like to graze on whole foods and plants.

Dan and I attended a lovely holiday party this year, and aside from the fact that I had worn heels for the first time in months and it was standing room only (lots of shifting from left to right) we were standing around tiered tables of appetizers; none of which I could eat.

Let me just say that I’m not the type of person who expects their dietary choices to be catered to by the masses.

I’m the girl who shows up to a party with raw bars in my immediate bag and my purple lunchbox packed in the car.

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Chunky Chickpea Noodle Soup

By Flora & Vino Leave a Comment

1-pot chickpea noodle soup in 30 minutes! A healthy take on the classic packed with veggies to keep you well.

I used to love getting sick as kid, because it meant I could eat all the Campbell’s Chicken Noodle Soup I wanted, washed down with Fruit Punch Gatorade that turned my tongue and lips redder than my stuffy nose.

Fighting my first cold as a vegan, I definitely daydreamed about those sodium laced red and white Campbells soup cans.

There is something so healing and restorative about broth.

Everyone around me seems to be coming down with something lately, so I figured I’d head off any potential bugs by making a vegan version of this classic.

So, just in case I catch the sniffles, I’ll be adequately prepared, you know?

This Chunky Chickpea Noodle Soup has all of the same flavors I loved about being sick as a kid, with some significant healthy upgrades, like a lower sodium content, three times the chunky veg (including the unexpectedly amazing addition of brussels sprouts), and protein to boot.

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Creamy Stovetop Cauliflower Oats

By Flora & Vino 6 Comments

Easy stovetop creamy cauliflower oats recipe with hidden cauliflower! The perfect weekday breakfast that you can dress up or down in 10 minutes.

Even though it’s New Years, we still have our tree up.

I know some people like to take it down right away to signal the end to the holiday season and the beginning of a new year, but I like to leave it up as long as possible to hold onto the holiday cheer and the smell of pine.

But that’s OK because Dan’s grandma told me that it’s customary to leave your tree up until at LEAST mid-January.

And who am I not to listen to my elders?

As well as being a total rebel in the tree department, I’m also rocking the oatmeal world with these Creamy Stovetop Cauliflower Oats.

Say whatttt?

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Apple Acorn Squash Muffins

By Flora & Vino 10 Comments

Apple acorn squash muffins made with sweet roasted acorn squash, tart apples, and hearty gluten-free oatmeal! Perfect for a healthy snack or quick breakfast.

Flora & Vino had to begin with muffins because that’s where I started, too…

With baking mitts, a muffin tin, and flour everywhere.

Before I ever assembled a macro bowl, knew that oats could soak overnight, or blended a shake thick and teeming with frozen fruits and veggies, I baked.

My love for those dome shaped baked cups reaches back to elementary school.

I remember the best days when I walked in the front door after school assaulted by the smell of banana and chocolate.

These Apple Acorn Squash Muffins are special because they’re the *first* muffin recipe shared on the blog.

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