Flora & Vino

Dressings, Dips & Spreads

SunButter Yogurt Dip

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SunButter Yogurt Dip made with non-dairy yogurt, Organic SunButter, and a hint of maple and cinnamon. Perfect as a nutritious dip for sliced apples! 

SunButter Yogurt Dip by Flora & Vino

This week I take my second course in Lead Climbing at my indoor climbing gym!

Lead climbing is my latest project in my climbing journey. 

Instead of having a set anchor point, the climber leads with the rope, clipping the rope into carabiners along the way. 

So, basically, the climber sets new anchor points as they climb! 

Climbing like this allows for more versatility in the nature of the climbs, and my ultimate goal is to be able to lead outdoors with M. 

But first, I’m trying to master all of the new information indoors. 

In class, we have to practice catching and taking falls as both belayer and climber. 

When my instructor shouted, “Lauren, Fall, Fall, Fall!” I had to just…let go.

It’s a weird thing to intentionally *fall*, and my feet found the wall again before I could really register the falling or the fear.

It also was a very real representation of what I knew to be true: that the worry, anxiety, and dread is often so much worse than the thing itself. 

But I do wish that this SunButter Yogurt Dip had caught me for a sweet soft landing. 

This light and fluffy dip is made with just 4 ingredients and is the perfect partner to sliced apples for snack time! 

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Quick Corn Salsa

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Quick corn salsa with frozen sweet corn, fresh cilantro, and lime. Perfect to serve as dip with chips or as an addition to tacos, burritos, bowls, and more!

Quick Corn Salsa by Flora & Vino

Recently, I taught my first yoga class in my new position as a substitute teacher!

I was all nerves as I arrived at the studio wearing my lucky yoga tank (the one I got during teacher training) with my yoga books and prepared routine. 

Whenever I’m nervous, I remind myself that anxiety and excitement kind of feel the same way in the body. 

It just means that I *care*. 

But as soon as I started teaching, breathing, being with the class, it was all good.

If you’ve been around here a while, you know when I completed YTT in 2019 I firmly believed that I only wanted to know more about yoga. 

I never saw myself actually teaching…and now, I am. 

It feels good, right, and fulfilling. 

Afterwards, M and I ordered tacos and burritos from Chipotle to celebrate. 

I usually get their corn salsa, which, in addition to the lonely bag of frozen corn in my freezer, was the inspiration for this recipe. 

This Quick Corn Salsa is made with frozen sweet corn, fresh cilantro, and lime.

Serve it with chips or as an addition to tacos, burritos, bowls, and more!

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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!

Rainbow Vegetable Kabobs with Creamy Sriracha Sauce by Flora & Vino

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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Rainbow Rice Paper Wraps with Black Sesame Sauce

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Rainbow rice paper wraps made with crunchy raw veggies and baked tofu with a delicious black sesame sauce. Perfect for a light and fresh summer meal!

Rainbow Rice Paper Wraps with Black Sesame Sauce by Flora & Vino

This year M and I have been making our way through the Marvel universe. 

It started with all of The Avengers films and led us all the way to, most recently, to Venom (which kind of loosely connects to the Spiderman world, right?). 

Anyway, this is all relevant because the night we made these Rainbow Rice Paper Wraps with Black Sesame Sauce I took a giant bite of rice paper wrap dipped in black sesame sauce. 

I overestimated the size of the bite and drippiness of the sauce so black sesame sauce dribbled down my chin while I greedily chewed. 

M took one look at me and burst out laughing, saying that I looked just like Venom. 

If you know, you know. 

Afraid to look at myself in the mirror, I hastily wiped the inky sauce off of my face with a wet paper towel. 

Anyway, these Rainbow Rice Paper Wraps with Black Sesame Sauce are too good to worry about looking cute while you eat them. 

They’re made with crunchy raw veggies and baked tofu with a delicious black sesame sauce that you’re going to want to drink.

Make them this summer for a light and fresh warm weather meal!…

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Vegan Brownie Batter Dip

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Edible vegan brownie batter dip made with Chocolate SunButter and chickpeas. Serve with a spoon or as dip for fresh fruit, chips, or pretzels.

Are you a planner? 

If you’ve been around here a while, you probably know that I am the plannerly-est of planners. 

I’ve always gotten heart eyes over bulleted checklists, scrawling grocery lists, and color-coded calendars. 

But lately my spreadsheets and planners and journals have been a bit out of control. 

If I spend all of my time planning, I’ll never actually get to the *plan*, you know? 

M is much more intuitive and fluid in his scheduling and actions. 

It always amazes me how he can wake up and *not know* what’s going to happen; to do what feels good and not what a TO-DO list says TO DO. 

The concept baffles me. 

So I’m working on being a little less rigid in my expectations in myself, my day, and my time. 

Luckily, this Vegan Brownie Batter Dip doesn’t require much planning. 

In fact, I feel safe betting that you have most of the ingredients in your pantry already. 

What do you wager? 

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Blueberry Cashew Butter

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//#ad This post is brought to you by Bare Snacks, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!

3-ingredient homemade cashew butter made with freeze-dried blueberries and raw nuts. Serve it with Bare Snacks Banana Chips for an easy snack!

Blueberry Cashew Butter by Flora & Vino

Today I added a plant to my plant family. 

A spider plant! 

My grandparents used to have one hanging in their sunroom, the tufts hanging low from their green striped foliage. 

After asking Instagram what plant I should get for the new place, I received several spider plant recommendations. 

When I rounded the corner and saw a sea of them at Whole Foods, I decided it was a sign and carried my favorite to the checkout. 

Now it’s perched in my living room, getting acquainted with my split leaf philodendron and the daylight from the deck window. 

I like to think it looks happy. 

What’s been also been bringing me joy lately is this new butter recipe I’m sharing with you today.

This Blueberry Cashew Butter is made in less than 10 minutes with just three ingredients 

It’s mildly sweet, berry-y, and kind of addicting. 

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The Best Oil-Free Hummus

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

The Best Oil-Free Hummus by Flora & Vino

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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Pineapple Guacamole

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//#ad This post is brought to you by Bare Snacks, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!

Easy guacamole with plenty of avocado and a sweet pineapple finish! Serve as a fun summer appetizer or side for dipping or a spread for the main meal.

Pineapple Guacamole by Flora & Vino

I may be in the process of moving, but I refuse to miss a taco Tuesday.

Which is really just a weekly excuse to make guacamole. 

How do you make tacos at your house?

Every Tuesday I count the squishy avocados and lay them on the counter for M to open and smash. 

He’s unofficially the resident in-house guacamole maker.

He makes the guacamole while I prepare the fajita veggies and black bean filling. 

If you’re looking for an excuse to make guacamole this summer, try this Pineapple Guacamole!

It’s adapted from the stuff I enjoy with M weekly with the addition of a fruity flair. 

This minimalist guacamole is made with all of your tried and trues plus the addition of pineapple chips for sweetness and crunch!

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Vegan S’mores Dip

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Vegan baked s’mores dip made with dark chocolate and vegan marshmallows. Serve with graham crackers and fresh fruit as a summer dessert or appetizer!

Vegan S'mores Dip by Flora & Vino

Remember how we counted sleeps before Christmas?

Well today is my last sleep before the big move.

Tomorrow I have friends and family come and help me muscle stuff from Virginia to Maryland.

I’m slowly accepting the chaos that is life in flux right now.

I finally realized that letting all of the uncertainties and unknowns remain uncertain and unknown is a lot easier than desperately trying to control them.

You’ve heard of the hot girl summer, right?

Well, here I am, proud of my hot *mess* summer.

My time and creativity in the kitchen has been limited, too.

I’m mostly working my way through the fridge and freezer; using up random jars of sauerkraut and frozen peas in a desperate attempt to lighten up the U-haul situation.

But that’s okay because the recipe I have to share with you today requires minimal ingredients and prep!

This Vegan S’mores Dip is so easy to bake and enjoy for whatever season you’re in this summer.

It’s made vegan, gluten-free, and refined-sugar-free with just three ingredients and your choice of dippers!

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Strawberry Chia Seed Jam

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Easy strawberry chia seed jam to made on the stovetop with frozen fruit and chia seeds and naturally sweetened with lime and maple syrup.

Strawberry Chia Seed Jam by Flora & Vino

This Strawberry Chia Seed Jam has been persistent in my recipes this past week. 

In the past 7 days, it’s showed up in my Nut Butter & Jam Breakfast Quesadillas AND my SunButter & Jelly Brownies.

So I thought I might as well post it on the blog so it has a forever home here at F&V. 

Because, and this is on record, I will love it forever. 

It’s sweet, strawberry-y, and spreadable, with big strawberry chunks and a fantastic chia texture. 

Oh, and it makes everything from breakfast to snacking to dessert more fun and delicious with minimal ingredients and cook time. 

This Strawberry Chia Seed Jam is made with just 5 ingredients on the stovetop for a sweet summer spread! 

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