Dressings, Dips & Spreads

Sun-Dried Tomato & Basil Hummus

Tomato basil hummus with organic turkish tomato halves, chickpeas, tahini, and seasonings. Perfect for dipping veggies, crackers, and spoons!

Hi, friends!

This past weekend I saw Downton Abbey, the film, with my parents and sister.

Have you seen the show?

I binge-watched all six seasons in long sittings in my first apartment almost five years back.

My parents were simultaneously watching the show at their house, so on our phone calls circa 2015 we chatted about what all of Downton’s characters were up to.

When I discovered this year that there was now a full feature movie I knew we had to all go see it family-style.

And by family style I mean rolling the 10 AM matinee showing like we own the place.

I won’t go into any details in case you’re planning to see it, too, but the film does give all of our favorite characters a mini storyline to triumph and grow a little.

My storyline lately has been continuing to organize the new house, and organizing always involves snacks.

This Sun-Dried Tomato & Basil Hummus requires just 7 ingredients for a creamy spread that’s savory, tomato-y, and spreadable.

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Maple Pear Butter & Apple Chips

By Flora & Vino 3 Comments

4-ingredient pear butter made with fresh pears, lemon, and cinnamon lightly sweetened with pure maple syrup. Great to use up lots of fall pears!

If you’ve been following me for a while, you know that I’m a bit obsessed with fruit spreads and butters.

It all started with my classic Pumpkin Apple Butter, but I’ve since branched into all sorts of fruity flavors.

You might remember that over the summer we did a Blueberry Butter and Peach Butter that squealed “summer!” every time I spooned them onto seeded bread.

With the temperatures quickly cooling, I couldn’t stop thinking about more autumn-inspired spreads.

Sure, summer is great for bright fruity jams, but fall is the season to stand over the stovetop with warming fruits and spice.

I couldn’t get the concept of pear butter out of my head after seeing thick golden jars of the stuff at a local farmer’s market.

So I made this Maple Pear Butter that’s fruit forward, smooth and cinnamon-y, and perfectly sweet but refined sugar-free.

It’s all of your fall feels in a 12 oz. Ball Jar.

You just need four simple ingredients and a seasonal chip for dipping!

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Roasted Brussels Sprouts with Hazelnut Butter Sauce

By Flora & Vino Leave a Comment

Roasted brussels sprouts served with a spicy oil-free hazelnut butter-based sauce and sesame seeds. Perfect for a delicious winter side dish.

This weekend I became a plant mom.

The main level in my new townhouse has a bright white vibe with three sets of windows that let in lots of natural light.

With the moving boxes finally gone, I started to dream up ways to customize the space.

I don’t have any art on the walls yet, and my furniture budget is at a definite minimum.

What I do have, though, is space for a few plants.

Naturally, as with most big decisions, I polled Instagram first, asking what indoor plants are low maintenance.

Or, in other words, which plants do you really think I can keep alive?

Equipped with responses, I drove to the nursery with my friend and adopted three succulents, a snake plant, an aloe plant, and a croton!

They’re perched on plant-stands as I type this post, both calming and comforting in their stoic stillness.

To echo all of my newfound green, I made these Roasted Brussels Sprouts with Hazelnut Butter Sauce today.

You just need a bag of brussels and a jar of hazelnut butter to get started!

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Spicy Black Bean Hummus & Banana Chips

By Flora & Vino 2 Comments

Elevate your snacking with this spicy black bean hummus paired with sweet baked banana chips! Perfect for a healthy plant-based snack.

My girlfriends and I have a group text chain we use to keep each other moving, healthy, and inspired during the week.

We chat meal prep, scheduled workouts, water consumption, running goals, and a smattering of wildly appropriate gifs.

If my phone starts buzzing at 6 AM, I know who’s on the other side of the frantic beeps.

A few weeks ago, in said text chain, my girlfriend posed the question, “Best afternoon snack ideas- GO.”

Since food is kind of my job, I felt inclined to go all out.

“Chia pudding, celery and peanut butter, yogurt and granola, raw bar, carrots and hummus…”

I typed a stream of consciousness of safe snacks without pausing.

Then I stopped and looked at my list and thought….my snacking could really use some upgrading.

If you’re not a believer in group text chains, this Spicy Black Bean Hummus & Banana Chips will make you one.

It’s a snack combo that you won’t want to miss, complete with a protein packed black bean dip and no-sugar-added chips!

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Piña Colada Peanut Butter

By Flora & Vino Leave a Comment

Three ingredient oil-free and refined sugar free piña colada peanut butter made with roasted peanuts, freeze-dried pineapple, and shredded coconut.

Wow, it was a long workweek, friends.

Can I interest you in a Piña Colada to kickoff the weekend?

“If you like Pina Coladas, and getting caught in the rain…” #sorrynotsorry

No, this isn’t a mixed drink recipe, but I would argue that it’s better.

So, what do you say, how about some Piña Colada Peanut Butter?

Whether you’re a nut butter addict or a nut butter newbie, this recipe is for you.

You just need 3-ingredients and 5-minutes to make this sweet nutty spread!

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Sunny SunButter Hummus

By Flora & Vino 4 Comments

Savory hummus made creamy with the addition of sunflower seed butter in place of tahini. Serve with fresh cut veggies, crackers, or fruit.

How was your Fourth of July?

I had high hopes of seeing fireworks overlooking Virginia vineyards, but as luck would have it, it was a rainy and overcast here.

That’s OK, because I still rocked my favorite “starry” tee and watched the Macy’s fireworks show with a glass of Rosé.

Thunderstorms have been a daily occurrence here, a sure sign that summer is in full swing.

This Sunny SunButter Hummus is sure to brighten your summer snacking, rain or shine!

You’re going to love this variation on savory hummus made super creamy with a secret ingredient…sunflower seed butter.

This week we’ve been showing our place for an upcoming move.

If you’ve ever shown your place to sell before, you know the special kind of stress that comes along with it.

Before hurrying out of the house before a scheduled viewing, I go room for room, picking up any traces of the life within its freshly touched white walls.

A worn pair of socks, my yoga mat spread on the floor, a toothbrush resting on the sink.

Going, going, gone.

Aside from the whole living in a museum feel, there’s the whole EATING in a museum thing, which is probably a lot harder taking the whole food blogger gigue thing into consideration.

This Sunny SunButter Hummus has been a life savor to dip into between showings to keep myself fueled with protein, healthy fats, and veggies!

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Roasted Cauliflower Cashew Queso

By Flora & Vino 8 Comments

Creamy and “cheesy” vegan queso with roasted cauliflower and cashews. Perfect for dipping and adding to your favorite Mexican dishes.

Midweek check-in.

How are you doing? How’s your week?

I’ve been tired, friends, so tired that I wished everyone a happy Tuesday today on Instagram instead of Wednesday.

Check-ins are better with cheese.

If you’ve been following along here for a while, you know I’m no stranger to vegan cheeses.

There’s my Easy Raw Cashew Cheese, Sweet Potato Nacho Cheese, and “Cheezy” Tahini Sauce — all great places to start if you’re looking for a cheese substitute!

I also made a really delicious Creamy Cauliflower Dip a while back that obviously made quite an impression on me.

This Roasted Cauliflower Cashew Queso takes the best of both ideals and blends them together in one smooth and cheesy plant-based dip.

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4-Ingredient Peach Butter

By Flora & Vino Leave a Comment

4-ingredient peach butter made with fresh peaches, lemon, and cinnamon lightly sweetened with a pinch of unrefined coconut sugar. The best summer spread!

Guys, I don’t get to the farmer’s market enough.

On my last visit I shuffled from tent to tent looking for the perfect mother’s day gift to bring to brunch.

Before I found the *perfect* bouquet of wildflowers, though, I had a bunch of peach butter jars in hand.

It was exciting because I’d never seen peach butter with such simple clean ingredients.

I walked up to the closest farmer to purchase my newfound spread only to find that…*gasp*…they didn’t take cards.

Cash only.

I handed them back the peach butter, crestfallen, and walked away determined to make my own peach butter to share.

You don’t have to have any cash to grab the deets here!

This 4-Ingredient Peach Butter is the perfect way to use summer peaches in an easy refined sugar free spread.

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Vegetable Kabobs with Spicy Lime Yogurt

By Flora & Vino Leave a Comment

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

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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Chickpea Patties with Cashew Mayonnaise

By Flora & Vino Leave a Comment

Easy chickpea patties made with garbanzo beans and hearty oats. Perfect for meal prep to add to salads, bowls, and plates.

Happy Friday, friends!

Do you have Mother’s Day plans this weekend?

We’ve got back to back mom days planned; lunch with my mom Saturday and lunch with Dan’s mom Sunday.

Personally, I want to know what Harper has in store for her dog mom (AKA ME), because I feel like I could use some puppy love.

Speaking of moms, I’ve got a recipe to share with you today that is mom-approved.

These Chickpea Patties with Cashew Mayonnaise are easy enough to whip up for 30 minutes for a hearty plant based protein!

Why mom-approved?

Because this easy recipe is based on a salmon- patty recipe my mom used to make on school nights growing up.

We usually ate them with tomatoes and mayonnaise for dipping amongst other sides.

After my parents mentioned having them for dinner on the phone, I knew I had to recreate them for the blog.

My mom texted me the recipe and I set out making substitutions.

I was able to easily make it vegan by swapping in canned chickpeas for canned salmon and a flax egg for the egg.

Everything else follows my mom’s scrolling handwritten instructions, save for the few spoonfuls of tahini, because…tahini.

🙂

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Dressings, Dips & Spreads

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