The Main Meal

Rainbow Roasted Carrots

Easy rainbow roasted carrots with toasted quinoa, fresh mint, lemon, and tahini drizzle. Perfect for a dinner party or holiday main dish!

Spring has sprung!

Well, sort of.

We had a “fakeout” snow storm yesterday and now it’s 60 degrees and sunny.

Yeah, take that, winter.

I don’t know about you, but I’m giddy thinking about bright pastels and light spring dishes and jacket-less adventures.

These Rainbow Roasted Carrots with Toasted Quinoa, Mint, & Tahini makes all of that feel possible in one easy light dish!

It’s fresh, bright, nutritious, and comes together in under an hour for a hearty veg-centric entree or side.

I can’t get seem to reach my carrot quota lately.

When we were in California recently, I bought a big bag of them that I dipped in creamy peanut butter and hummus alike; the crunch seemingly deafening in our little hotel room.

If you’re conscious of the crunch too, these roasted rainbow beauties will help keep your carrot consumption on the DL.

In this recipe, we roast them until they’re fork tender, supple, and sweet.

Roasting the carrots brings their natural sweetness to the forefront for a slightly sweet smokey treat!

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Black Bean Collard Burritos with Beet Salsa

By Flora & Vino Leave a Comment

Easy grain-free, gluten-free, plant-based burritos made with black beans and collard leaves! Stuffed with veg and topped with beet salsa and tahini drizzle.

This morning I posted on Instagram and asked how everyone’s Wednesday was going.

Which is all fine and good, except that it’s Tuesday.

It’s the last day of travel for us here in California, and if you can’t tell, I’m sort of losing track of the day and time.

Yesterday we saw Napa Valley and today we drive to Sonoma and then on to San Fransisco!

But really, vacation brain or not, how could I forget a “Taco Tuesday”, particularly when I have such a killer Mexican-inspired recipe to share with you?

You’re going to love these Black Bean Collard Burritos stuffed with a mix of raw and roasted veggies and topped with a fun and fresh Beet Salsa!

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Spicy Sesame Tempeh & Broccoli Stir Fry

By Flora & Vino 5 Comments

Spicy Sesame Tempeh & Broccoli Stir Fry with mushrooms served over quinoa. Perfect for meal prep and easy weeknight dinners.

Happy Sunday, friends!

I’m writing to you from the road today.

I just finished up at Expo West and Dan and I are on the road to Napa (Napa!!!) for the next few days to take a mini vacation before heading back to Virginia.

Being away from home for a week is kind of a big deal to me.

I crave an idealistically long, spontaneous, unrehearsed getaway…but I’m also craving a protein-packed bowl.

In my kitchen.

You know???

I’ve come to accept that I’m a homebody, while realizing the value in continually making the decision to do things outside of my comfort zone.

Like traveling across the country and refraining from packing the kitchen sink.

I always enter our condo post-vacation filled with the most acute appreciation for my kitchen and everything it.

The minute I got home, as soon as I dawn my favorite pajama pants, I’m making this Spicy Sesame Tempeh & Broccoli Stir Fry.

It comes together in 10 minutes with simple ingredients for an easy plant-based power bowl that’s perfect for weeknight meals and meal prep!

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Japanese Yam Bowl with Turmeric Carrot Cashew Sauce

By Flora & Vino 6 Comments

Japanese yam bowl with chickpeas, broccoli, and roasted yam drizzled with a beautiful turmeric carrot cashew sauce. Perfect for meal prep!

Here’s a fun fact for you.

I don’t travel well.

Like at all.

We have a trip to California coming up next week and I’m already in semi-freak out mode, making lists on lists on lists in my bipolar hand-writing that oscillates between print and cursive when I’m stressed.

The suitcases are out, friends, a looming reminder of all the STUFF that needs to go in them.

So it’s felt like a sort of long week here at F&V, was it like that for you, too?

Thank goodness for basic meals, like this Japanese Yam Bowl with Turmeric Carrot Cashew Sauce.

I’ll give you some yams, chickpeas, greens, and a cool new sauce if you come and help me pack all of things.

Do we have a deal?

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Warm Spiced Sweet Potato Salad

By Flora & Vino 2 Comments

Warm spiced sweet potato salad with pistachios, root veggies, chickpeas, and a warming spice blend. Serve warm or chilled for an easy 1-pan meal!

Hey, you, do you feel it?

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Spring is in the air!

With March just around the corner, I feel like we can finally embrace that flowery light at the end of the wintry tunnel, don’t you?

This Warm Spiced Sweet Potato Salad is the perfect way to welcome slightly warmer weather.

It’s bright, fresh, nourishing, and all comes together on 1-pan for an easy plant-based meal.

We start with cozy roasted root veggies, warming spices, and hearty chickpeas, and then end in a satisfying pistachio crunch.

Sound good?

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Chickpea & Hemp Heart Bolognese with White Sweet Potato Spirals

By Flora & Vino Leave a Comment

Protein-packed chickpea and hemp heart bolognese served with white sweet potato noodles! The perfect plant based, gluten and grain-free for pasta night.

Hi, friends! Happy Saturday.

Whenever I make my own pasta sauce, I always feel like a total badass.

Anyone else?

There’s something about spooning homemade red sauce over pasta, or in this case, white sweet potato noodles, that makes me feel unstoppable.

The feeling only get bigger if it’s got a quirky combination of legumes and seeds in the mix.

This Chickpea & Hemp Heart Bolognese with White Sweet Potato Spirals comes together in under 30 minutes for an easy plant-based meal that’s packed with protein and flavor.

Oh, badass vibes included.

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Sweet Potato Veggie Burger Sliders

By Flora & Vino 4 Comments

Sweet potato veggie burger sliders with sweet potato buns featuring Hilary’s Eat Well veggie burgers. Stack everything up with your favorite toppings!

The yoga studio I go to is a solid 30 minute drive, sometimes more if there’s any traffic.

Many evenings I’m that girl, running up the steps to the studio lugging my heavy Manduka yoga mat and a water bottle under one arm.

I put on the brakes right before entering the studio so I can maintain some semblance of being a zen yogi, ready for practice.

I don’t think I’m fooling anyone.

I always emerge from my practice and the hot hot room fan hour later calmer, clearer, chill-er, oh, and HUNGRY.

On the walk down to the car I quickly assess the leftover situation and then get Dan on speed dial to ask him to preheat the oven to 400, please.

These Hilary’s Sweet Potato Sliders are currently my go-to post yoga noms for a quick plant-based meal that’s fun, filling, and FAST.

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Spicy Tempeh Bell Pepper Chili

By Flora & Vino 6 Comments

Protein-packed plant-based chili made with tempeh, bell peppers, and a spicy oil-free base. Perfect for meal prep and easy weeknight dinners.

When does soup season end, friends?

Asking for a friend.

And because I wanted to squeeze at least one more bowl in before things start to heat up.

I might be too late, though, because it’s almost 70 degrees here today in February!

I’m going to share a recipe with you like it’s winter, OK?

Ironically enough, tomorrow’s forecast calls for 100% chance of several inches of snow.

So if we prep this Spicy Tempeh Bell Pepper Chili tonight, it’ll be perfect for the cold weekend ahead, yes?

It’s the perfect oil-free, gluten-free, and protein-packed soup to cozy up to no matter the weather!

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Quinoa Stuffed Portobello Mushrooms

By Flora & Vino 4 Comments

Hearty quinoa stuffed portobello mushrooms baked with spinach and artichoke for a date-night in or dinner party. Pair it with a dry glass of red!

Friends!

I’m excited to share something a little different with you here from Flora & Vino.

With Valentine’s Day approaching, I thought it would be fun to share my take on a date night in.

What better way to celebrate than with a hearty veg-centric meal and a cozy glass of red?

These Quinoa Stuffed Portobello Mushrooms are the perfect plant-based entree to enjoy when you’re feeling classy but don’t want to leave the comfort of your home.

These caps are gluten-free, packed with protein, and flaunt all of the fancy flourishes to bring fine-dining to your dining room.

The best part is that you don’t need to get out your wallet, or, you know, put on a dress.

Pop open a bottle of red and let’s cook some plants!

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Lentil & Winter Squash Cauliflower Rice Power Bowl

By Flora & Vino 2 Comments

Lentil & Winter Squash Cauliflower Rice Power Bowl with brussels sprouts, red kuri squash, and lentils in a creamy tahini dressing.

Let’s set the scene.

It’s a rainy overcast day here in Virginia with a steady drizzle that’s here to stay.

Not a good photography day, but a good “let’s check off all of the mundane chores I put off all week” kind of a day.

Usually I don’t like the rain, but today it feels peaceful and reflective, like a soothing mental bath before the week ahead.

With every drip drop pitter patter it’s paving the way for new possibilities, new opportunities, new goals, new eats….

Eats like this Lentil & Winter Squash Cauliflower Rice Power Bowl.

It’s got a grain-free/gluten-free cauliflower “rice” base, protein-rich lentils, roasted winter vegetables, and a creamy oil-free tahini dressing.

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The Main Meal

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