Dressings, Dips & Spreads

Raw Krazy Kale Salad with Miso Tahini Dressing

Vibrant kale salad packed with raw vegetables, walnuts, and raisins topped with an oil-free miso tahini dressing. Enjoy for a quick and fresh lunch!

Are you ready to get KRAZY, friends?

If you’re thinking, ugh, not another summer salad….just wait.

This Raw Krazy Kale Salad with Miso Tahini Dressing will totally inspire you to mix up your obligatory lunch bowl of greens.

The mixture of crunchy raw veg, creamy walnuts, sweet plump raisins with a savory miso tahini is about as wild as my summer days get lately.

This salad is packed with raw veggies you probably already have in your fridge somewhere, so dig them out and allow them to shine.

Wanna join in on the fun?

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Baked Oil-Free Almond Flour Falafel

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Healthy oil-free, gluten-free baked falafel with a fresh cucumber tahini tzatziki! Enjoy this baked falafel in a lunch wrap, in a bowl, or on its own.

What do you think of falafel?

My first introduction to this typically deep-fried chickpea patty came from a Middle Eastern Eatery down the street from my house in high school.

I used to call ahead and order the “Hummus Falafel Rolled” and pick it up in my parents’ blue Honda Civic. I was practically drooling when I unwrapped it on the way home to reveal the golden brown pita stuffed hummus, greens, veg, and the crispiest brown falafel patties.

Too tempting to wait.

And it was messy, because the best foods are. I’m talking major hummus and falafel landslide messy.

Probably not the best thing to eat in your parents’ car when you’re 16.

Sorry, mom and dad.

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Romesco Roasted Cauliflower Toasts

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Upgrade your toasts with a nut butter based romesco sauce and roasted cauliflower. Enjoy this toast spread for a light lunch, tasty snack, or appetizer!

Happy Toast Tuesday, friends!

Does anyone else feel like they let down the almighty toast gods if they don’t stick a slice of bread in the CusineArt each Tuesday and watch the bread glow yellow and then…POP!

Top it, toast it.

Well, today, you’re in luck, because I’ve got the toast toppings all picked out for you.

This Romesco Roasted Cauliflower Toast is one of my favorite pairings for any season, combining roasted cauliflower and herbs with a creamy veg and nut-based romesco sauce.

You bring the bread, I’ll bring the recipe.

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Oil-Free Purple Sweet Potato Fries with Beet Ketchup

By Flora & Vino 4 Comments

Crispy oil-free baked purple sweet potato fries paired with sweet beet ketchup. Slice, bake, and season, then dip in naturally sweetened beet ketchup.

It’s Friday and I think we all deserve some fries dipped in ketchup.

I remember back when I considered fries a junk food, something I ordered from the fast food drive-through window with equal anticipation and regret.

How about a plant-based pairing that makes you feel as fantastic after you them as it does while you’re eating them?

In my house, fries and dip is considered health food.

You really can’t argue with that logic when you’re stuffing your face with Oil-Free Purple Sweet Potato Fries dipped in Beet Ketchup.

Plants on plants for the win.

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Garden Tempeh Macro Bowls with Hemp Heart Ranch

By Flora & Vino 1 Comment

Plant-based macro bowl with crumbled tempeh, seasonal summer vegetables, and an oil-free hemp heart dressing. Perfect for meal prep lunches.

Helllllloooooo, friends!

It’s good to be home.

Even on my most carefully planned vacations I always seem to come home with an insatiable craving for vegetables.

Does this happen to you too?

Oh, what I wouldn’t have done for this Garden Tempeh Macro Bowl with Hemp Heart Ranch when I hobbled in the door with my three (yes, three) suitcases Friday night.

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BBQ Chickpea Salad with Hemp Heart Ranch

By Flora & Vino 2 Comments

BBQ Chickpea Salad with mixed greens and stovetop bbq chickpeas and fresh vegetables served with creamy hemp heart ranch.

Happy Fourth of July weekend, everyone!

It’s been hot hot in Virginia and I want to talk salad.

I’ve never really understood the whole side salad thing.

Have you?

When I order them in restaurants I always end up mixing it with the main course to make an eclectic but scrumptious mess.

Salad might be the last thing on your mind this weekend, but then you haven’t tried this BBQ Chickpea Salad with Creamy Hemp Heart Ranch yet.

Because if you had you wouldn’t be able to get over these flavors.

You’re going to love the mix of smoky sweet warm chickpeas with fresh raw chopped veg, all tied together with a creamy hemp heart ranch.

This recipe was inspired by a salad from “Salad Samurai” by Terry Hope Romero.

I love this book because it takes salad making to the next freakin’ level.

No “wimpy” salads can be found in this gem, friends.

Each page reveals a new protein packed salad with realistic serving sizes, unique flavors, and creative ingredients.

Basically, they make salads that are so much more than salads.

They’re MEALS.

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Summer Beet Macro Bowl with Sweet Beet Tahini

By Flora & Vino Leave a Comment

Summer Beet Macro Bowl with Sweet Beet Tahini made with beets, quinoa, raw veggies, and a date-sweetened dressing.

Is it summer yet?

OK, so, not officially, but the signs of summer are all here.

My comfy flip flops evicted the TOMs and boots resting on my shoe rack, big bulbous green watermelons are parked at grocery store entrances, and our local pool down the street is splashing with activity.

You can totally see summer in my bowls, too.

I’m currently loading them up with raw vegetables and brighter dressings to welcome summer with open arms.

You’re going to love this Summer Beet Macro Bowl with Sweet Beet Tahini to BEET the HEAT.

(Sorry, I had to.)

I genuinely feel lighter when the weather is warmer.

Life just feels a little easier, you know?

I’m reminded of this every year after Memorial Day, when my mind is full of summer adventures and my heart is already at the beach.

And my stomach is clearly ready for lunch, because looking at this bowl is making me hungry!

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Garlicky Chickpeas & Kale Bowl

By Flora & Vino 2 Comments

Plant-based bowl with quinoa, baked kale, and crispy chickpeas in a delicious oil-free tahini dressing with pomegranate and pumpkin seeds.

Yesterday it was 93 degrees here and there was a brief period where I had the doors open (not realizing that it was actually over 90 degrees) and the oven on, roasting stuff.

It got hot fast, friends.

But the eats were worth it and Harper loves hanging out on the balcony, so I’m not complaining.

You’ll want to turn your oven on too, to make this Garlicky Chickpeas & Kale Bowl, but don’t worry, it comes together in under 30 minutes.

I bet you already have the basics in your cabinet and the garnishes are totally customizable, so let’s get bowl-ing, shall we?

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Vegan Mac ‘N’ Peas Bowls

By Flora & Vino 2 Comments

Vegan cheese-less mac ‘n’ cheese comfort bowl with “cheesy” tahini sauce, gluten-free chickpea pasta, green peas, and roasted tomatoes.

In college, I mastered the art of eating seemingly unappealing meals on the go.

I stopped at the campus convenience store for Kraft Easy Macs, popped them in the communal microwave, then stirred in a packet of tuna (pre-plant-based days) and some leftover steamed vegetables from last night’s dinner.

I liked how the vegetables and tuna instantly calmed the boiling temperatures of the pasta so I could shovel in forkfuls while walking to the Art building for class.

Ok, so, not the most appetizing meal, but this totally sets the foundation for how I like my macaroni and cheese.

I love taking side dishes and transforming them into an unexpectedly hearty meal.

These Vegan Mac ‘N’ Peas Bowls are oil-free, gluten-free, and plant-based.

They’re completely respectable as a full meal with the addition of protein and plenty of green vegetables smothered in a “cheezy” tahini-based sauce.

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Strawberry Quinoa Salad with Zesty Lime Tahini

By Flora & Vino 1 Comment

Fresh and light 1-bowl quinoa salad celebrating strawberry season and spring vegetables with a zippy oil-free lime tahini dressing.

Did I ever tell you about that time I went strawberry picking?

I showed up at the farm with my sunhat and gardening gloves, ready for the romance of picking beautiful red fruit from the ground while seated daintily in the shade.

Well, let me tell you, strawberry picking is not that picturesque.

I stood hunched over under the beating sun, squinting through the shrubbery for flashes of red berry, sweat collecting in the rim of my sunhat, my basket of berries only a quarter full.

Every berry into the bucket was a success, and every berry chucked onto the ground…was probably overripe and buggy.

But friends, the good ones were SO GOOD.

It’s strawberry season again and I know just what to do with them.

Something like…toasted quinoa tossed with sweet strawberries, peppery radishes, crunchy snap peas, tender peas, and fresh herbs, tied together with a bright lime tahini dressing.

These days I mostly purchase my strawberries from the store, but that doesn’t mean I’m not willing to work for my berries.

This Strawberry Herb Quinoa Salad, however, hardly requires much work at all; just 1-bowl and less than 30 minutes.

That way you can spend more time outside, enjoying the warmer weather, or, picking more berries.

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Dressings, Dips & Spreads

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