The Main Meal

Moroccan Sheet Pan Meal

Moroccan Sheet Pan Meal seasoned with harissa paste, fresh mint, and tahini. Enjoy by itself or served over greens or grains.

Hi friends!

Do you have a Cava near you?

I discovered this Mediterranean fast-food-ish type place a little over a year ago after meeting a friend there for lunch.

We were there during the work-week rush so I ordered in a hurry, fearing the wrath of the guys in suits behind me on business lunch hour.

I ended up getting something with harissa and veggies and it was gloriously good.

Recently and separately, Dan discovered it too, so when he told me, “There’s this place I think you would like…it has your type of food…”

I totally didn’t say I found it first…(HA).

But I did find this Moroccan Sheet Pan Meal first…#braggingrights.

This easy one-pan meal has a great combination of hot and cool flavors that keeps each bite interesting.

Spicy chili pepper and cayenne balanced out by creamy tahini and cooling mint.

Is it hot?

Is it cold?

It’s just YUM.

It definitely keeps the Cava cravings at bay, as the closest one to me is at least 30 minutes away!

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Easy Orange Chickpea Stir Fry

By Flora & Vino 2 Comments

Easy orange chickpea stir fry with veggies and fresh squeezed orange served over fluffy cauliflower rice. Perfect for meal prep dinners!

Do you like your dinners hot?

With the weather getting warmer, I haven’t felt like turning the oven on quite as much.

In fact, last night I had a gigantic salad for dinner, noshing on My Go To Kale Salad while Dan searched the DVR for shows.

Who am I?!

Typically, though, no matter the season, I equate dinner with a warm meal.

So I’ve recently rediscovered my love of a good stir fry– quick, easy, flavorful, and packed with as many veggies as you can fit in the skillet.

This Easy Orange Chickpea Stir Fry comes together in 20 minutes for a quick flavorful plate that’s spicy and naturally sweet!

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Rosemary Balsamic Glazed Tofu

By Flora & Vino 4 Comments

Tofu steaks glazed with a rosemary balsamic reduction in just 30 minutes. Serve with asparagus and quinoa for a plant-based dinner!

Happy MAY!

How’s it going?

I’m preparing for an upcoming “sister getaway” with my sis this weekend in New York City!

She’s never been to the big apple and we vowed to make it happen this year.

So it’s May, the trip is imminent, and I’m dreaming about some of the eclectic eats we might stumble upon in the city.

Pass me a big bowl full of veggies drizzled in tahini and I’m a happy camper, but occasionally I do crave a more classic plating.

In the world of plants, this is sometimes hard to come by.

That’s why we need to add this Rosemary Balsamic Glazed Tofu with Asparagus to our plant-based dining repertoire!

It’s got the best oil-free, gluten-free glaze that comes together in less than 30 minutes for a hearty dinner spread.

Let’s go dine FINE.

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Butternut Pasta Primavera

By Flora & Vino 1 Comment

Plant-based pasta primavera packed with crisp sautéed spring veggies served over tender butternut squash noodles. Perfect for lightened up pasta night.

One summer growing up I spent a week with my cousins in North Carolina.

At first I was so homesick– it was the first time I’d been away from home for an extended period of time.

One night, we all sat down to a spaghetti dinner with my aunt and uncle and I watched my cousin eat her pasta sauce-less, all of those white noodles slipping and sliding across her plate without any red gravy.

I was totally intrigued.

This wasn’t how we ate pasta at my house.

It was one of those “coming of age” moments where I first contemplated the diversity of living, and er, the palate.

If pasta without sauce was an option…what other elements of meal time and real life differed from how we did it at home?!

This Butternut Pasta Primavera is the perfect lightened up meal for spring that breaks all the boundaries of your noodle know-how!

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Black Soy Bean, Beet, & Bok Choy Bowl with Garlic Ginger Tahini Dressing

By Flora & Vino 2 Comments

Easy power bowl with black soy beans, beets, and bok choy served over a bed of quinoa and drizzled with a creamy garlic ginger tahini.

I’ve been thinking a lot about this tight-rope that we all walk on, friends.

Balance is hard, isn’t it?

We’re constantly pulled in dual directions in an epic never-ending tug-of-war of different virtues.

Self-love and Self-improvement. Action and Inaction. Simplicity and Complexity.

One thing that I think we can all agree on is that the best eats are the ones that start simple and taste complex, though, don’t you think?

A bit of yin and yang.

This Black Soy Bean, Beet, & Bok Choy Bowl with Garlic Ginger Tahini Dressing comes together in under 30 minutes with bright whole foods and a creamy tahini dressing.

You can save the “To be or not to be…?” and focus on the real cruz of the matter….

To bowl or not to bowl?

(And why the heck not?!)

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Sweet Potato Boats with Sweet Potato Cream

By Flora & Vino Leave a Comment

Sweet potato boats with chickpeas and roasted broccoli with ginger turmeric sweet potato cream. A hearty plant-based meal for the family!

Happy Friday Eve!

I used to worry that writing about food would get old.

As it turns out, it’s mostly thinking up ways to describe how amazing something tastes that really uses brainpower.

If you think about it, it’s actually pretty hard to describe what a sweet potato, for example, tastes like if you were describing it to someone who’d never had one before (poor soul!).

How would you describe it? Sweet? Fluffy?

Every word feels a bit inadequate to encompass all that is…a sweet potato.

So you’re just going to have to trust me when I tell you that these Sweet Potato Boats with Sweet Potato Cream are out of this world good eating.

How’s that for a descriptor?

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Lemon-y Smashed Pea Toasts

By Flora & Vino 7 Comments

Lemon-y smashed pea toasts with herb-y smashed peas on toasted bread paired with fresh garnishes. Perfect for a fun snack, appetizer, or light meal.

Dan had the TV on the other night watching something.

Our “TV room” is connected to the kitchen area to create one giant space in our condo, so it’s usually a constant sound competition of clanging dishes, running water, and shouting newscasters!

I’m not much of a TV watcher (I’m more of a binge watcher of Netflix shows, ya know?) so when Dan has it on I usually tune out the different vibrations of mumbling from channel to channel.

“Hey. Have you heard that smashed pea toast is the new avocado toast?” he asked, smirking.

“What?!” I shrieked, suddenly totally engaged with the screen.

It’s like this kid talking on the camera KNEW that I was planning on sharing these Lemon-y Smashed Pea Toasts with you this week!

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Double Baked Stuffed Spaghetti Squash

By Flora & Vino Leave a Comment

Easy stuffed spaghetti squash loaded with chickpeas, marinara, and fun Greek veggies. Perfect for meal prep and easy weeknight lunches and dinners.

Home ownership, while being comforting and fulfilling, is also a whole lot of maintenance.

I never thought I’d miss that friendly repair man who came to fix everything in our old apartment whenever I wanted for FREE.

Last week our microwave filter needed to be replaced.

If you’re thinking, “Hold up…microwaves have a filter?”, you’re not alone.

That’s what I said, too!

To be honest, I’ve never really been my microwave’s biggest fan (it never reheats stuff the second time around to taste quite as good, does it?), but I’d come to rely on it for warm food after a long day.

So I decided to create an easy meal that reheats quickly and deliciously in the oven, instead.

Enter these Double Baked Stuffed Spaghetti Squash!

The perfect plant-based meal to make in advance for hearty food that will steal your heart in just 15 minutes.

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Loaded Tofu Scramble Bowl for One

By Flora & Vino 1 Comment

Loaded Tofu Scramble Bowl for One! Extra-firm tofu with chopped vegetables, leafy greens, and spices served with avocado and hot sauce.

Friends!

How are you doing on your New Years intentions and resolutions?

I’m still shocked that my one month of yoga in January has turned into a most cherished daily practice.

My favorite part of my day now is entering that warm room and leaving everything both mental and physical on the outside.

Other things…I haven’t so seamlessly incorporated.

We’ve got some time before December, though, right?

I also wanted to start incorporating more savory breakfasts into my diet this year.

There’s something so energizing and comforting about sitting down to a big steaming bowl of veg first thing in the morning.

If you get stuck in sweet breakfast autopilot like me, you’re going to love this week’s customizable classic!

This Loaded Tofu Scramble Bowl for One is the perfect protein-packed and veg-full mixture for an easy breakfast, brunch, or brinner.

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Broccoli Lime Rice & Black Bean Burrito Bowls

By Flora & Vino 4 Comments

Broccoli lime rice & black bean burrito bowls with fajita veggies, avocado, and your favorite toppings. Perfect for a quick meal!

There other night I had a bad dream about blogging.

It’s kind of fuzzy now but I’m pretty sure it involved sending out an incomplete post draft; my half baked ideas and photos exposed to the masses.

Gasp.

But really, it was mildly terrifying and I’m so glad you’re reading this in its fully executed state.

What’s more worrisome, though, is that I don’t have enough Mexican recipes on the blog.

Let’s fix that.

These Broccoli Lime Rice & Black Bean Burrito Bowls come together in under 30 minutes for a delicious grain-free and gluten-free twist on the classic!

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The Main Meal

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