Flora & Vino

Appetizers

Endive Boats with SunButter Sauce

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Endive leaves stuffed with carrots, celery, and sunflower seeds with a creamy oil-free SunButter dressing. Perfect to serve as a plant-based appetizer!

Endive Boats with SunButter Sauce by Flora & Vino

Happy Labor Day Weekend!

There are lots of  ch-ch-ch-changes happening at F&V right now.

I know, I know, at this point it must feel like I’ve been talking about moving for months, but that’s about about all I can think about right now.

The final push is in the next few days, and the next time I write to you I will be 100% settled in my new townhouse!

The other big news is that I *finally* signed up for a 200 hour Yoga Teacher Training.

You can read a little about my decision to sign up here.

I’m excited and more than a little scared about the whole thing; not as much the yoga part but absolutely the teacher part.

Every now and then I look askance at the pile of yoga books I have to read in the next 6 months.

But the truth that this will be the first reach for personal growth I’ve made outside of F&V in a long time, and that in itself feels like something worth chasing.

You know what else is worth chasing?

This new plant-based appetizer recipe that I’m sharing with you today featuring endives.

Grab an endive and let’s sail into the 3-day weekend on these Endive Boats with SunButter Sauce!…

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Vegetable Kabobs with Spicy Lime Yogurt

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Rainbow kabobs with summer vegetables and a quick-mix spicy lime yogurt sauce. The perfect skewer to enjoy for summer grilling!

Vegetable Kabobs with Spicy Lime Yogurt by Flora & Vino

It’s Memorial Day weekend!

Which means it’s unofficially (but so officially) summer.

It was a perfect 75 degree day today here in Virginia and every second spent indoors away from the sunshine hurt!

So.

If you stayed in town, are you grilling this weekend?

Grilled veggies are to summer what roasted veggies are to fall.

A staple.

We haven’t fired up our grill yet, but I love using my grill pan to achieve the grill marks without actually manning the fire.

Dan wants to dust off the real deal tomorrow– weather permitting!

If you’ve already got yours out and ready, throw these Vegetable Kabobs with Spicy Lime Yogurt on the fire for a quick plant-based option to classic kabobs.

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Sweet & Savory Avocado Boats with Strawberry Salsa + Bourgogne Aligoté

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Easy savory and sweet avocado boats. Fill with savory spiced chickpeas and a sweet and chunky strawberry salsa. Serve with a glass of Bourgogne Aligote!  

Sweet & Savory Avocado Boats with Strawberry Salsa by Flora & Vino

Hi guys!

How was your weekend?

A lot has happened behind the scenes here at F&V since we last chatted.

The biggest thing being that I got a new camera after my Canon LCD screen died last week.

I’ve known for a while that I need to have an additional camera for backup (just in case!) so this seemed like a good a time as any to take the hint from the universe and make it happen.

So I’ve been busy playing around with new features and settings.

Another big thing was the creation of these Sweet & Savory Avocado Boats with Strawberry Salsa and Bourgogne Aligoté.

They’re packed with fresh flavors perfect for a sweet Mother’s day brunch or appetizer!

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Vegan Tahini “Cheez-Its”

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Vegan “cheez-its” made with nutritional yeast and a gluten-free almond oat base. Use tahini to keep these crackers oil-free with a sesame twist!

Vegan Tahini "Cheez-Its" by Flora & Vino

After Dan goes to bed he sometimes leaves a savory snack behind, a half empty bowl of pretzels or a cheez-its to commemorate the night.

My snacking, on the other hand, rarely leaves behind any crumbs, especially where these Vegan Tahini “Cheez-Its” are concerned.

These are salty buttery yellow squares baked to crispy perfection are my new plant-based, oil-free, and gluten-free obsession.

They’re totally “cheezy” without any added cheese– intrigued?

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Pizza Stuffed Portobello Mushrooms & Pinot Noir

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Portobello mushrooms with veggie lovers toppings, herbed nut cheese, and pine nuts. Perfect as a plant-based appetizer or entree with a glass of red!

Pizza Stuffed Portobello Mushrooms & Pinot Noir by Flora & Vino

I’m always *that* person that orders wine wherever we go, no matter the occasion.

Saint Patrick’s Day and everyone’s drinking green beer? Cool, I’d like a glass of red please.

Night out on the town and everyone’s got those cute cocktail umbrellas? Nah, I’ll have wine.

A little bubbly in fluted glasses to celebrate? Cheers! With wine!

So you bet I’ll be that person dinking wine on Super Bowl Sunday.

If you didn’t have plans, I made you some and they only involve football if you want it to.

This Pizza Stuffed Portobello Mushrooms & Pinot Noir is my new favorite plant & wine pairing for game day, date night, or any day.

Pour a glass of Pinot and let the portobello pizza party begin!

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Oil-Free Roasted Veggies with Almond Butter Sauce

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Oil-Free Roasted Veggies with Almond Butter Sauce

At first I wanted to go on a big elimination diet this January.

I wanted to do the Whole30, a juice cleanse, go sugar free, cut out wine, or something.

I mean, can I really just enter the year unabashedly the same as I was in 2018?

It’s hard to stay the same when the rest of the world seems hell-bent on change.

While I totally support whatever but changes you’re making in your life this January to make you feel your best and brightest, what I decided for me is that adding things instead of excluding them is so much more fun.

So let’s choose to add in the rainbow with a side of almond butter dipping sauce that’s easy and delicious, yeah?

Grab your favorite veggies and your favorite jar of AB and let’s get roasting!

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Eggplant Rounds with Herbed Yogurt Sauce & Pomegranate

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Easy vegan appetizer, side, or small bite with an eggplant base and a creamy dairy-free yogurt sauce. Top with fresh herbs and pomegranate.

Eggplant Rounds with Herbed Yogurt Sauce & Pomegranate

Happy New Years Eve Eve!

Welcome to the last post on F&V of 2018.

I’ll be the first to admit that I fall victim to the whole new year new you mentality.

I spent a lot of time between Christmas and New Years listing all of the good aspect of my life that I want to do bigger and better in 2019, and all of the not so grand things I’d be just fine with leaving in 2018.

There’s something magical about the start of the new year that makes big changes feel totally tangible and transformative.

Two years ago on New Years Day I started this humble space on the Internet, the blog you’re reading now.

A year ago on January 1st I quit my gym and joined a yoga studio and watched how my time on the mat changed the way I viewed my life.

This year and today, we’re making Eggplant Rounds with Herbed Yogurt Sauce & Pomegranate for the perfect plant-based NYE appetizer.

So, see, big things.

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5-Ingredient Pumpkin Hummus

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5 ingredient pumpkin hummus naturally sweetened with maple syrup. Perfectly paired with apple chips, fresh fruit, or spread on toast or crackers.

Happy Thanksgiving, friends!

Are you busy making all of the things?

I always talk up the spread I’m going to make for the big day, excited to show my family and friends just how cool plants are even on “turkey day”.

But, if you’re overly ambitious like me, sometimes some of those dishes just don’t get made.

And the important thing is that you show up, yeah?

Well, and that you show up with an epic lazy girl orange offering.

If you’re scrambling for a contribution to bring to your gathering, you really can’t go wrong with a seasonal dip.

This 5-Ingredient Pumpkin Hummus is the perfect spread to whip up in under 10 minutes to wow guests!

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Stovetop Cauliflower Rice Stuffing

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Low-carb cauliflower stuffing that’s grain-free and gluten-free with cauliflower rice. Made in one-pan on the stovetop for a quick nutritious holiday side.

Stovetop Cauliflower Rice Stuffing

True story: I never liked stuffing.

I did not like it here or there,

I did not like it ANYWHERE.

I’m trying to pinpoint why I didn’t like it at such a young age, but all I came up with is that it was too bread-y, or herb-y, or SOMETHING for my palette.

I always had a sad soggy lump of it on my Thanksgiving plate long after the cranberry sauce, sweet potato casserole, and green beans had disappeared, leaving only traces of their appeal in bits smudges of red, orange, and green.

But what if you could eat the rainbow in your stuffin’, too?

This Stovetop Cauliflower Rice Stuffing is both grain-free and gluten-free, packed with savory herbs and veggies, and made exceptionally easy in just one pan.

Let’s get stuffing!

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Loaded Sweet Potato Chip Nachos with Sweet Potato Nacho Cheese

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Quick and easy plant based “nachos” with sweet potato chips and all the fixings. Perfect for a plant-based side, appetizer, or game time snack.

Loaded Sweet Potato Chip Nachos with Sweet Potato Nacho Cheese

At Mexican restaurants, my sister used to order the loaded nachos appetizer as an entree and we’d all laugh at the giant plate juxtaposed with her tiny frame.

I’m starting to think she had the right idea, though, you know?

It’s been dark and overcast here with the the impending Hurricane Florence, so I’m thinking we should brighten up our plates a bit.

My plans tonight are simple and I thought you might want to join in.

I’m making a giant plate of these Loaded Sweet Potato Chip Nachos with Sweet Potato Nacho Cheese to kick back for a little fiesta.

It’s the perfect plant-based appetizer, side, meal (no judgement!), or snack to munch on for sunshine-y vibes.

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