Appetizers

Savory Stuffed Dates

Savory Stuffed Dates with vegan cream cheese, crushed pistachios, maple syrup, and hemp and chia seeds. Perfect for an elevated appetizer!

I’ve made an exciting and daunting new goal for the year ahead: read 50 books in 2025!

So far, I’ve completed 4, so it feels like I’m off to a pretty good start.

My plan to achieve this goal is to hit the target from two fronts: audiobooks and kindle reads.

During the day, I love to have a self help-y, conversational, motivational read on during the day while I’m shooting a recipe, testing food, or cleaning the dishes.

I just finished Mel Robbins’ The Let Them Theory and am delighting in saying, “Let Them!” to everything applicable.

(And so many things are applicable…IYKYK.)

By night, M and I have settled into a routine of snuggling up with our kindles and a glass of wine or kombucha while Flora takes a (much needed) nap before dinner.

Right now, like so many of you, I’m making my way through Onyx Storm, the 4th and long awaited book in Rebecca Yarros’ Fourth Wing series.

So, I’m hoping with this routine I can actually accomplish my 50 books this year!

I re-realized recently just how much joy reading brings me, so I want to prioritize reading even above podcasts and TV and definitely above social media consumption.

Whenever we’re having our reading party upstairs while the pup naps, snacks are always welcome.

These Savory Stuffed Dates are served with vegan cream cheese, crushed pistachios, maple syrup, and hemp and chia seeds.

They’re perfect for an elevated appetizer!

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Spicy SunButter Cauliflower Wings

By Flora & Vino 2 Comments

Cauliflower Wings battered and air-fried, then mixed with Spicy SunButter Sauce for a delicious appetizer or small bite.

Did you watch the Super Bowl a few weeks ago?

M and I had a little watch party at home complete with beer, vegan burgers, and lots of, “What just happened?”

Neither of us are the biggest sports fans, and even though football has been explained to me approximately 32356 times, it still hasn’t sunk in.

But the commercials were great and the food I made was even better.

It was Super Bowl weekend when I dug out the air fryer and tested some new savory snacks.

I’m so excited to share with you the very *first* air-fryer recipe on Flora & Vino!

Naturally, it had to be with cauliflower, because cauliflower can do anything.

It can even fly, because today, we’re giving it wings.

These Spicy SunButter Cauliflower Wings are battered and air-fried, then mixed with Spicy SunButter Sauce for a delicious appetizer or small bite.

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Kimchi Summer Rolls

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Kimchi summer rolls with crunchy raw veggies and cooked rice noodles with kimchi and almond butter sauce. Perfect for a light and spicy wrap!

Lunch is the meal of the day that gives me the most trouble.

And by trouble, I mean this picture:

Me standing in front of the refrigerator staring deadpan at vegetables, willing them to magically make themselves into a cohesive meal.

When this happens, I usually suffice with a big plate of hummus, veggies, and crackers.

When I was in Germany, it’s common to only eat “hot” once per day.

This means they only cook one meal.

Which means if there’s a big feast around lunchtime, dinner is usually bread with meat and cheeses.

While I don’t do meats and cheeses, or bread for that matter, I do like the idea of only cooking once.

And with warmer weather, I’m craving cool, light, refreshing things for my mid-day meal.

This week I decided to mix it up and make myself something fresh, light, and unique for lunch.

Allow me to introduce you to Kimchi Summer Rolls, your new favorite summer lunchtime meal or appetizer.

These spring rolls are made with crunchy raw veggies and cooked rice noodles with kimchi and an addicting almond butter sauce.

This will absolutely be a repeat meal at F&V this summer, I hope it will be for you too!

Grab yourself a plate and make yourself something *good* for lunch.

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Spinach Artichoke Cashew Dip

By Flora & Vino 2 Comments

Spinach Artichoke Dip made creamy with cashews and “cheesy” with nutritional yeast. Perfect to serve as an appetizer with chips, bread, or veggies.

Happy February, everyone!

This year is already flying by.

It feels like a good time to fiercely focus, doesn’t it?

It seems like all of the people that I love are on a personal journey this year.

Buying houses, starting families, hitting work milestones…

The big stuff that makes you smile at far you’ve come since the Facebook Time Hops that pops up when you log in.

I’m focusing on the big stuff, too, this year, but trying to enjoy the small stuff along the way.

For example, the groundhog saw his shadow this Groundhog’s Day, so, if we trust Punxsutawney Phil, we have a cold 6 weeks ahead of us.

And he wasn’t lying, because we have a cold front coming in here this weekend with temperatures down to the teens!

So, let’s cozy up to this Spinach Artichoke Cashew Dip.

This delicious dip is made creamy with cashews and “cheesy” with nutritional yeast.

It’s perfect to serve as an appetizer with chips, crackers, bread, or veggies for the Super Bowl or winter entertaining!

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Rainbow Vegetable Kabobs with Creamy Sriracha Sauce

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Rainbow Vegetable Kabobs with Creamy Sriracha Sauce made on the grill or grill pan. Enjoy them over rice with fresh herbs for a fresh summer meal!

It’s grilling season!

Lately, when I take my daily walk through the neighborhood, I come back hungry.

And not because I walked 10,000 steps.

It’s because tantalizing smells are wafting from the neighboring houses.

It takes all I have not to pop in their garden or patio where upbeat music plays, voices carry, and smoke rises from the grill.

Clearly, I didn’t get the invite.

But friends, I’m cordially inviting you to my plant-based grilling party.

It’s a Rainbow Vegetable Kabobs with Creamy Sriracha Sauce party!

Attire: grilling casual.

RSVP, yes or no?

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Harissa Roasted Cauliflower (True Foods Kitchen Remake)

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Harissa roasted cauliflower baked and coated in a tahini sauce and topped with fresh herbs, cranberries, and hazelnuts. Enjoy as an appetizer or side!

If you’ve been following me for a while it’s no surprise that I’m obsessed with the Charred Cauliflower from True Foods Kitchen.

It’s the perfect mix of flavors.

Tender roasted cauliflower smothered in cool-y hot harissa tahini and topped with dried fruit, chopped nuts, and bright herbs.

Mmm.

I finally decided to make my own variation, so I’m not ordering takeout *every* time the cauli cravings hit.

Guys, I’m not sure how it’s possible, but I might live my remake even more than the original.

Maybe because it came from my own fridge but also because you can control the sauce and the toppings.

I love it so much that I volunteered to make this dish for my family’s Thanksgiving day spread.

It’s that good.

My variation includes buttery hazelnuts and tart cranberries on top.

This Harissa Roasted Cauliflower is my new favorite appetizer slash side for *every* occasion.

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Vegan Zucchini Pizza Poppers

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The cutest plant-based pizza bites made with a zucchini base and loaded with more vegetables. Serve solo as an appetizer or over grains for a meal!

I just finished my bookclub book for the month!

It’s always a bittersweet feeling to read a book cover to cover and lose the characters after the epilogue.

During last month’s bookclub meeting, we had an epic discussion via Zoom.

I remember the meeting clearly, because I tested these zucchini pizza bites while on the Zoom call.

While talking motifs and heroines and historical context, I sliced zucchini and veggies and made mini vegan pizza poppers.

When the were done I plated them and proudly showed my friends my creation through the screen.

I quickly decided that they were absolutely fantastic and deserved a place on the blog.

I’m so excited to share them with you today!

These Vegan Zucchini Pizza Poppers are a delicious plant-based pizza alternative baked and served in under 30 minutes!

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No-Chicken Chickpea Nuggets

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Plant-based and protein packed nuggets made with chickpeas and seasonings and baked to perfection. Serve with your favorite dip!

This past weekend M and I switched studio spaces.

We decided that, as much as I wanted my studio space to be separate and tucked away from “real life”, it just made sense logically to have me closer to the kitchen.

And M further from the noise of the kitchen.

So I lugged my photography boards, standing lights, and tiered shelves of props down to the main level while M disassembled and reassembled my standing desk.

For some reason it was emotional to leave my studio nook upstairs.

Yeah, that separation between personal and business life as a work-from-home entrepreneur is always hard.

Except lunchtime.

Lunchtime everything kind of falls into place.

Today I’m sharing these No-Chicken Chickpea Nuggets.

They’re baked and are the perfect plant-based back-to-school snack for all ages!
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The Best Oil-Free Hummus

By Flora & Vino 2 Comments

Oil-free hummus with chickpeas, tahini, lemon, and a splash of almond milk. Perfect to prepare for snacking, dips, and spreads!

Last weekend I got out for my first outdoor adventure in Maryland.

I made it to see Weverton Cliffs with one of my oldest friends from high school.

One of the definite perks to moving to Maryland is living in the same state as this lady who I’ve kept in touch with since the 7th grade!

The hike to the top is short but our conversation felt long as we caught up on life the past year.

We’ve both changed a lot since we last hugged in person, and in communicating “what’s new” that change felt like something to be pretty proud of.

We stopped at the overlook and took pictures, embracing, and posing against a breathtaking backdrop of tree canopy and blue sky.

Then we completed a breath work meditation, resting against slabs of rock with our eyes closed.

It was kind of magical.

Also magical is this The Best Oil-Free Hummus recipe that goes with…literally anything.

This hummus takes just 10 minutes to blend up without any preservatives or added oils!

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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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Appetizers

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