The Main Meal

Vegan Mushroom Stroganoff

Vegan Mushroom Stroganoff made with your favorite pasta and dried mushrooms in a creamy cashew based sauce. Serve with fresh herbs!

The days are flying by!

Each morning I change the advent calendar number in disbelief, truly baffled by where the time goes.

It goes to unhurried dog training, hurried walks before early sunset, teaching yoga class prep, and hand writing Christmas cards.

And it goes to baking Christmas cookies, dreaming of 2025, applying buckets of moisturizer, and bundling and unbundling myself in layers of clothes.

It also goes to holiday parties, cups of light roast coffee on the couch, watching Christmas Hallmark movies, and playing Christmas music on a loop until it annoys me.

The time goes to making too many social plans and then cancelling them, returning Amazon packages, replacing dead car batteries, and drinking ruby red wine.

Some also goes to reading my Kindle, moving my body every day, watering dehydrated plant babies, and rewatching all 8 seasons of House with M.

One thing is certain: the time goes.

With not many days left in 2024, I’m committing to eating cozy comforting meals for the remainder of the year.

Are you in?

Sure, I love a good holiday cookie as much as the rest, but I wanted to leave you with something hearty, cozy, and satisfying.

Something that will curb your appetite until 2025, so to speak.

This is our last recipe of 2024, and it’s Vegan Mushroom Stroganoff.

This Vegan Mushroom Stroganoff is made with your favorite pasta and dried mushrooms in a creamy cashew based sauce.

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Vegan Chili Mac

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Vegan Chili Mac made with two kinds of beans, your favorite noodles, and vegetables. This chunky chili is great to make for fall meal prep.

Growing up, my mom *always* added macaroni noodles to the chili she made.

I loved the way the velvety noodles complimented buttery beans and veg in a flavorful tomato broth.

It’s something I didn’t see a lot in the chilis I made, ordered, and shared later in life.

So, since it’s soup, stew, and chili season, friends, I’m here to bring you my latest favorite combination of Chili + Mac.

I’m excited to share my first recipe in a bowl this Fall with you, this Vegan Chili Mac.

When I first mentioned the concept of noodles in chili to M, he looked mildly confused.

It could be said that we at F&V love thick chunky chilis in this house, so this Vegan Chili Mac didn’t disappoint.

This Vegan Chili Mac is made with two kinds of beans, your favorite noodles, and vegetables.

It’s super versatile so you can add your favorites and leave the rest.

This chunky chili is great to make for fall meal prep and reheat with all of your favorite toppings!

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Green Pesto Pasta Casserole

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Green Pesto Pasta Casserole with chickpea noodles, homemade pesto sauce, and green veggies baked to perfection. The best workweek dinner!

As a kid, my favorite colors were pink and purple.

If I ever had a choice between colors of backpacks and pens and school notebooks, pink or purple was my favorite shade.

As a teenager, I begin to. gravitate towards blue because it felt safe, cool, and inconspicuous.

As a twenties something, I loved teal and coral.

The pairing together made my heart happy and I made it the theme of my outfits and my wedding colors.

Now that I’m in my 30’s, I am in love with the color green.

From the sage of my yoga mat to the mint of my planner to the evergreen of my favorite cozy sweatshirt.

Sometimes when my cell phone case and Kindle cover color and blouse are all matching it feels like a problem, but, hey, I like what I like!

Which is why I *love* the dozens of plants scattered around the perimeter of our main level.

The color green transforms the space from empty and generic and stale to something alive: a living room.

I always look for green on my plates, too.

(Sometimes, I even heat up some steamed broccoli to serve with a monotone takeout meal for a little color…

Which I do realize defeats the purpose and gift of takeout, haha.)

Which is why I loved the idea of this Green Pesto Pasta Casserole from first glance.

It’s made in a casserole dish with chickpea noodles, homemade pesto sauce, and green veggies baked to perfection.

This is the best workweek dinner for colder weather no matter what your favorite color is!

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Portobello Mushroom Schnitzel

By Flora & Vino 1 Comment

Portobello Mushrooms Schnitzel made with breaded and air-fried portobello mushroom “steaks” served with a side of sauerkraut.

The first time that I visited Germany with M, we sat around the kitchen table as I met his family after a long flight.

Practically swaying from exhaustion, jet lag, and nerves, I took in the house and surroundings with dazed wonder.

M’s mom asked something to him in German, gesturing towards me.

He then turned to me and asked if there were any German dishes I was curious in seeing recreated during my stay.

“Hmm, maybe Schnitzel,” I said, knowing it was standard German cuisine and also knowing that *nothing* about it was vegan.

M’s mom laughed with a knowing smile, saying in German that we could definitely make that happen.

I did see plenty of Schnitzel during our trip, along with a lot of other standard German fare, either made by M’s mom or dining with friends.

Alas, the main meal in Germany consistently thumbed its nose at me.

While many of the sides are cabbage and potato based, lending themselves to vegan options, the main dishes are very decidedly meaty.

Typically I make my own protein and enjoy sides with the family, so I get to enjoy part of the meal M’s mom worked so hard to create.

This is the time of year that reminds me of my first trip to Germany, Oktoberfest, and hearty meals at home.

So I decided to make a version of Schnitzel that I would love on my plate as the star of the show.

This Portobello Mushroom Schnitzel is battered and breaded in breadcrumbs and air-fried to crispy perfection.

I love it served with a side of french fries and sauerkraut for a hearty plant-based meal in!

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Roasted Cauliflower Tacos with Chipotle Cashew Crema

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Roasted Cauliflower Tacos made with frozen cauliflower served in tortillas with a chipotle cashew crema and your favorite toppings.

Recently M and I got into a heated debate about whether tacos and sandwiches were the same thing.

His argument was that they were both essentially breading wrapped around protein, making them essentially the same.

“NO!” I practically spat out in the kitchen, hardly suppressing my laughter.

“They’re nothing alike! A taco is in tortillas and a sandwich is made with bread and tortilla does not equal bread, end of story.”

He said both bread and tortilla are just carriers for deliciousness, which I suppose is true.

But it’s also true that tacos are magical and no sandwich could ever compare despite how hard it tries.

Do you agree or disagree?

I can M and I both agree, however, that this newest taco recipe I have to share with you has got *it* goin’ on.

These Roasted Cauliflower Tacos with Chipotle Cashew Crema are made with frozen cauliflower served in tortillas with chipotle cashews crema.

Add your favorite toppings and enjoy for Taco Tuesday or any day of the week!

Just don’t call it a sandwich, mmk?

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Smashed Cucumber & Black Soybean Salad

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Smashed Cucumber & Black Soybean Salad with raw vegetables in sesame sauce served over grains with avocado. Perfect for light lunch or dinner!

Lately I’ve been feeling good in my skin, strong in my body, and confident in my presence.

Maybe it’s the warm weather that cocoons our condo by noon, maybe it’s the dumbbells I’m lifting before breakfast, or maybe it’s the shorts and t-shirt uniform.

I really think summer is my season, and every time it rolls around, I wonder if I might be 10% happier if I lived in a place that was habitually 70 degrees and sunny.

Maybe.

But I also want summer to be like the candle I only light on Friday, Saturday, and Sunday evenings; special and significant when it comes and glows.

Because it’s been warmer here, I’ve been enjoying a lot more fresh vegetables in our meals.

This Smashed Cucumber & Black Soybean Salad is bound to make you feel good in your body, your skin, and your soul.

It’s made with raw vegetables and black soybeans in an easy sesame sauce served over grains with avocado.

I think it’s perfect for a light lunch or dinner for warmer weather!

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Forbidden Fried Rice

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Forbidden fried rice with asparagus, shiitake mushrooms, and steamed edamame. This hearty plant-based meal is a great way to use black rice!

Last Year True Food Kitchen had a Kimchi Fried Rice on the spring menu that had me completely captivated.

The next time M and I visited I ordered it without hesitation, substituting tofu for the jammy egg on top.

Friends, it was amazing.

I loved the untraditional combination of forbidden black rice, asparagus, and mushrooms with heat of kimchi.

So, I set out to create a recipe like this for our archives, so we can share in the deliciousness of this union of flavors.

I decided against making this a kimchi fried rice and instead made a Forbidden Fried Rice, because kimchi isn’t for everyone and sometimes they aren’t even vegan…

(Read the label for the addition of fish sauce!!!).

Plus, you can always add kimchi on top. Smiley face.

So, here is my favorite rendition of Forbidden Fried Rice, made spring-y and seasonal with asparagus, shiitake mushrooms, and steamed edamame.

Instead of kimchi, I paired it with a vibrant spicy sriracha aioli for a little kick.

This hearty plant-based meal is a great way to use black rice for a weeknight dinner!…

Lentil Shiitake Barbacoa Tacos

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Lentil Shiitake Barbacoa Tacos made with green lentils and dried shiitake mushrooms served in tortillas with your favorite toppings.

One of the foods I missed the *most* when I was in Germany over the holiday season was tacos!

Tacos aren’t really a big thing there, and finding ingredients to make them vegan is even harder.

So as soon as we got back to the US, I got back into the taco tradition.

Yes, Taco Tuesday has become a bit of a weekly occurrence at F&V HQ.

We have all sorts of taco Tuesdays on deck, depending on the mood and energy levels.

There’s the lazy Taco Tuesday, where we open a can of beans and smash avocado on tortillas with a spoonful of salsa.

There’s the classic Taco Tuesday, where we emulate flavors inspired by the masters, Chipotle and Taco Bell, made healthier.

Then there’s the creative Taco Tuesday, where we put plants in tacos that taste amazing that you maybe hadn’t thought of before.

Lentil Shiitake Barbacoa Tacos are the latter, friends.

These tasty tacos are made with green lentils and dried shiitake mushrooms served in tortillas with your favorite toppings.

They taste delicious on Tuesday or any day of the week!

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Thai Carrot Sweet Potato Soup

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Thai Carrot Sweet Potato Soup made on the stovetop with root vegetables and yellow curry paste blended with a spoonful of nut butter.

It’s jarring when things that used to feel easy start to feel hard.

Maybe it’s physical challenges, maybe it’s maintaining relationships, maybe it’s your routine.

If I’m being honest, a lot of things feel hard for me personally, right now.

Every morning I snooze my alarm, wishing for *just 5 more minutes* of sleep.

I struggle on the indoor climbing wall doing climbs that normally would be within my grade.

Meeting up with friends feels like an epic adventure, one that I would rather embark on in pajamas, please.

I’m ready for warmer weather, longer days, and lightness.

Right now, I’m in a self-imposed crunch time; sticking to a routine, chasing dreams, and marking off action items.

Luckily, when everything else feels hard, this Thai Carrot Sweet Potato Soup feels easy.

It also tastes amazing and every warm spoonful is like a comforting embrace.

This Thai Carrot Sweet Potato Soup is made on the stovetop with root vegetables and yellow curry paste blended with a spoonful of nut butter.

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Creamy Vegan 1-Pot Pasta

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Creamy Vegan 1-Pot Pasta made with chickpea pasta with almond milk, marinara sauce, and nutritional yeast for an easy dinner.

Do you ever feel like making dinner is the hardest thing you do all day?

Sometimes it feels like that for me, and friends, I create food content for a living.

Really I think the “hard factor” comes from the decision fatigue of food options as opposed to the actual cook time, you know?

After a long day, the last thing you want to is learn a new recipe, test new ingredients, or dirty every pot you own.

So lately I’ve been focusing on getting back to classic recipes that allow me to think less about food, if that makes sense.

The shorter the ingredient list, the better!

I’ve been keeping a 1-pot pasta from you for several years now, and I think it’s the perfect opportunity to share.

This Creamy Vegan 1-Pot Pasta is made with chickpea pasta, almond milk, marinara, and nutritional yeast for an easy dinner.

You can make it as elevated or basic as you’d like by adding or subtracting garnishes and sides.

Either way, you’re guaranteed a healthy meal that’s ready in 1-pot in 10 minutes.

Think how much of your precious brain space that frees up!

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The Main Meal

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