Flora & Vino

The Main Meal

Stuffed Purple Sweet Potatoes with Turmeric Tahini

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Easy veggie-centric entree with baked purple sweet potato, crispy chickpeas, and a simple oil-free turmeric tahini. Simple, comforting, and unique!

Stuffed Purple Sweet Potatoes with Tandoori Chickpeas & Turmeric Tahini

Ah, sweet potatoes.

My love is blind when it comes to these starchy sweet root veggies.

Whenever my mom made them for dinner, I would cheer, and my sister would groan.

She didn’t like all of those “strings” she said.

She has since changed her feeling towards sweet potatoes.

But I haven’t.

Because I still ADORE them.

And I adored these Stuffed Purple Sweet Potatoes with Turmeric Tahini, too!

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Lentil Walnut Beet Balls with Spicy Tahini Dressing

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Lentil Walnut Beet Balls that are vegan, gluten free, and no-oil-added. Serve as an appetizer with oil-free tahini dressing!

Lentil Walnut Beet Balls on parchment paper with Spicy Tahini Dressing drizzled by Flora & Vino

Whenever we go out, there’s always something I can eat.

It might not be the most appealing thing in the world, and more often than not it will be plain greens, raw veggies, or fries, but it’s something I can munch on to be social while I’m daydreaming about the giant glow bowl waiting on me for when I get home.

This year, I learned that cocktail parties can be some of the most inhospitable places for those who like to graze on whole foods and plants.

Dan and I attended a lovely holiday party this year, and aside from the fact that I had worn heels for the first time in months and it was standing room only (lots of shifting from left to right) we were standing around tiered tables of appetizers; none of which I could eat.

Let me just say that I’m not the type of person who expects their dietary choices to be catered to by the masses.

I’m the girl who shows up to a party with raw bars in my immediate bag and my purple lunchbox packed in the car.

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