The Main Meal

Roasted Cauliflower Tacos with Chipotle Cashew Crema

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

By Flora & Vino 2 Comments

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

By Flora & Vino Leave a Comment

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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SunButter Ramen Noodle Bowls

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Cozy SunButter Ramen Noodle Bowls made with rice noodles and stir-fried vegetables in a delicious SunButter sauce. Serve with optional tofu!

Hi friends!

Amidst all of the holiday sides and festive cookies and cakes, I’d like to share with you a cozy dinner to break up the sameness.

I think it’s important to have a few easy cozy dishes on repeat during this season when things can be so joyous yet so hectic.

This recipe was born on a Friday evening; the best time to get a party started.

Usually on Friday nights we have either A. pizza, or B. something new and elevated that we make together.

This recipe is obviously not pizza, so it fell in the later category of Friday night dinners.

We didn’t have a lot to work with that evening, but we managed to turn that ancient package of Ramen from the cupboard into something amazing.

These SunButter Ramen Noodle Bowls are made with rice noodles and stir-fried vegetables in a delicious SunButter sauce.

Serve them with optional tofu and enjoy this meal any time you’re craving noodles.

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Vegetable Quinoa Stew

By Flora & Vino 1 Comment

Hearty Vegetable Quinoa Stew made in 1-pot with diced rainbow vegetables, dry quinoa, and lots of leafy greens. Perfect to meal prep for a cozy soup!

It’s soup season and I’m super excited to share my first soup of the season with you.

When the weather starts getting chilly, I love to create a big soup on Sunday that ensures leftovers for the week ahead.

It’s the perfect way to use old vegetables and make them new in a soothing broth-based bath.

Call it meal prep, call it call-out-the-fridge, call it leftovers, call it whatever you want.

…I call it delicious!

This Vegetable Quinoa Stew is made in 1-pot with diced rainbow vegetables, dry quinoa, and lots of leafy greens.

I love it because you actually cook the dry quinoa INTO the soup, which is what gives the soup its thick “stew”-like texture without any thickeners.

It’s the perfect vegan stew to meal prep and reheat for cozy cold weather lunch or dinner.

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Sweet Potato Shepherd’s Pie

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Cozy sweet potato shepherd’s pie with cooked lentils and garden vegetables topped with mashed sweet potatoes and served with vegan mushroom gravy.

It’s officially casserole season, which means it’s time for foods to turn beautiful beiges and browns.

I’m all about edible hugs from stews, soups, and casseroles, but monochromatic food, while delicious, is a little less than photogenic.

Which is why I love this Sweet Potato Shepherd’s Pie, because it manages to be both cozy and vibrant.

This sweet potato shepherd’s pie is made with cooked lentils and garden vegetables topped with mashed sweet potatoes and served with vegan mushroom gravy.

This recipe is for my outside the box thinkers, because it’s creative in every layer.

The filling, instead of traditional meats, is made with green lentils, frozen vegetables, and seasonings.

For the mashed potato layer, I decided to make mine sweet potato mashed potatoes, because, why not?!

When I have a choice, I always choose sweet potatoes over regular potatoes.

The sauce is made from dried mushrooms and is super easy to whip up on the stovetop to dress your winter eats.

This recipe makes a LOT of food, so it’s perfect for sharing with family and friends this winter season!

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No-Boil Spaghetti Bake

By Flora & Vino 2 Comments

No-Boil Spaghetti Bake made in the oven with chickpea pasta, your favorite marinara sauce, and simple seasonings. Perfect for a hands free dinner.

I just got a shiny new casserole dish this season because my former one was so loved that it showed it’s age in chipped and cracked edges.

So I’m currently baking all things in 9×13 and 8×8 sizes (the two sizes I got).

M groans when he sees the casserole dishes when he’s on dish duty for the evening.

It’s true, they’re not the easiest to clean, but it’s OH so easy to throw everything into them for a 1-pan dinner.

And that’s exactly what this recipe is; a dinner recipe that you can dump into a casserole dish and forget while it bakes.

With most pasta dishes, I feel like I’m scurrying around the kitchen without much time to relax from dinner beginning to end.

When I make this No-Boil Baked Spaghetti, I can actually sit down and drink my entire kombucha before the oven beep reminds me that dinner is ready.

Or when the smell of baking pasta and tomato sauce hits your nose.

This No-Boil Spaghetti Bake is made entirely in the oven with spaghetti noodles, your favorite marinara sauce, and Italian seasonings.

Grab a casserole dish and let’s fill it with delicious spaghetti without pots or boiling!

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The Main Meal

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