The Main Meal

BBQ Tofu Pizza

BBQ Tofu Pizza with Roasted Broccoli, Sriracha Tofu, and cooked corn. It’s packed with plant-based protein and made gluten-free with a chickpea crust.

I haven’t always made my own pizza.

It took me *years* to prefer my own over delivery and even longer to start branching into different flavor profiles.

My latest obsession is adding BBQ sauce to pizza for a bit of tang and intrigue.

Top it with spicy tofu, sweet corn, and roast-y broccoli and I might just melt like dairy-free mozzarella.

M is a bit of a purist when it comes to pizza, so he would argue that this isn’t even pizza at all.

But, because this is my little (pizza) slice of the internet, won’t you agree with me that it’s pizza if I say it’s pizza?

This BBQ Tofu Pizza is the loaded plant-based pizza of your dreams!

It’s packed with plant-based protein and made gluten-free with a chickpea crust loaded with BBQ sauce, roasted broccoli, sriracha tofu, and cooked corn.

I feel like there’s a lot to celebrate right now, so let’s throw a pizza party!

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Vegan Vegetable Korma

By Flora & Vino Leave a Comment

Vegan Vegetable Korma made with garden vegetables in a rich almond butter-based sauce. Serve over grains for a flavorful and cozy plant-based dinner!

So, do you like Indian food?

The only time I ever tried it pre-M was an Indian buffet in college that ended with me in the library bathroom, like, all afternoon.

(Note to self and to you: When trying new cuisines, DON’T go for the buffet option.)

So, naturally, I was super apprehensive when, after meeting M, he told me that Indian was his favorite cuisine.

I gulped with the realization that if this relationship was going to work, I wouldn’t get away without at least *trying* it again.

Since then, (our 3-year anniversary is this fall!) I’ve been cautiously dabbling in Indian food.

As M likes to say, he loves how “in your face” it is, by which he means, it has so many flavors, spices, colors, textures…

In other words, it’s a lot.

I started with chana masala, worked my ways into creamy curries, and recently fell in love with korma.

Well, I fell in love with the *idea* of Vegetable Korma.

My usual complaint with Indian takeout isn’t about the spice or flavor, it’s about the sodium content.

I’m pretty sensitive when it comes to salt, so after a few bites of any given dish, I feel sodium satisfied for the rest of the day.

My second complaint is, as you probably already guessed; I wish there were more vegetables.

So, I set out to create a veg-forward rendition of korma that’s teeming with fresh vegetables, the perfect level of spice, and a lower sodium-content.

This might not be traditional Indian, but it’s Indian you can make at home and feel good about eating.

You’re going to LOVE cozying up to this Vegan Vegetable Korma as the weather starts to get colder this year!

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Best Black Bean Burgers

By Flora & Vino 1 Comment

Best black bean burgers made with Black Beans, almond flour, and oats. Enjoy with your favorite toppings for plant-based burger night!

So, are you on Threads yet?

I finally joined last week just to see what all of the fuss was about.

If you’re curious, it feels reminiscent of Twitter with a mix of circa ~2013 Instagram thrown in.

It’s funny that I first heard about this trending new social media network via M, who really doesn’t use social media at all.

I wanted to hop on to see if it might be a nice way to connect with the F&V community in a more conversational way.

As social media platforms pop up and change, I’m super grateful that I have a forever home in this website.

And all of you, friends, are my forever family!

And since we’re family, we should really sit down this summer to a meal together, don’t you think?

These Best Black Bean Burgers are super easy to make with Eden Foods Organic Black Beans, almond flour, and oats.

Enjoy them with your favorite toppings for a plant-based burger night!

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Veggie Loaded Twice Baked Potato

By Flora & Vino 1 Comment

Veggie Loaded Twice Baked Potato with Cal-Organic Farms vegetables and yogurt dill sauce. Load these russet potatoes for weeknight dinner!

Last week I signed up for a half marathon in September!

If you’ve been following me for a while, you know that I ran a full marathon last October.

I haven’t run much since then, so I wanted to sign up for a longer race to get motivated.

And what better way than the Virginia Wine Country Half Marathon?!

I honestly don’t think I’ll ever run a full marathon again; I really think that was a one and done life goal.

But there’s something about the training and fulfillment of a tangible goal that makes me feel like anything is possible.

Like even Twice Baked Potatoes stuffed with more roasted vegetables and smothered in yogurt dill sauce.

They’re the best celebration of summer produce stuffed into one fluffy versatile tater.

Load these russet potatoes up for a satiating and satisfying dinner to share!

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Apricot Ginger Tofu

By Flora & Vino 2 Comments

Tofu steaks pan-fried and coated in an apricot ginger sauce made with rehydrated apricots. Serve with rice and steamed green beans!

You know the trope of the crazy cat lady?

Well, I’m teetering dangerously close to becoming the crazy plant lady.

If you think I’m joking, let me say that it has officially become “work” to water all of my plant babies.

But it feels like a healthy vice (forgive the oxymoron), because they oxygen to the air, they add color to the room, and they just make me smile, OK?

Or, so I tell M’s raised eyebrows as I lug in pot after pot from the local nursery.

My latest additions are a Bird of Paradise, Fiddle Leaf Fig, and a Rubber Tree.

Although they will be quite large (someday!), I bought them small, because the joy for me is in watching them grow.

That’s kind of why I love recipe testing and creating food too– it’s creating something from nothing.

I have a delicious sticky sweet and savory new recipe for you this week.

Pan-fried tofu smothered in a homemade Apricot Ginger sauce and served over jasmine rice and green beans.

This Apricot Ginger Tofu is begging to be served for dinner on the patio this spring and summer!

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Mediterranean Quinoa Bake

By Flora & Vino 3 Comments

Mediterranean Quinoa Bake made in one dish with organic red quinoa, cannellini beans, kale, olives, bell pepper, artichoke, and herbs.

A few months ago I made a Mediterranean-inspired rice bake for Sunday meal prep.

It felt like a wild adventure, throwing rice into a baking dish with vegetable broth with hope and prayers that it would emerge from the oven fluffy and tender.

Spoiler alert…It worked!

M and I liked it so much that I decided to put my own spin on it…with quinoa and cannellini beans!

If you’ve been around here a while, you know that I love baking quinoa for breakfast, so I decided to add to my collection with a savory-recipe.

The Mediterranean theme works well here because the additions are easy to throw in without much cooking or chopping required.

And the best part about this baked quinoa is that is serves 6-8, making it ideal for meal prep.

Make this Mediterranean Quinoa Bake this week made in one dish with organic red quinoa, cannellini beans, kale, olives, bell pepper, artichoke, and herbs.

It’s packed with plant-based protein, zesty Mediterranean flavors, and warm veggies.

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Vegan Egg Roll Bowl

By Flora & Vino Leave a Comment

Vegan egg roll in a bowl! It’s a plant-based egg roll inside out. Cabbage and carrots stir-fried in sesame oil with crispy sesame tempeh.

When I was growing up we regularly ordered takeout from a Chinese restaurant down the street.

They knew my dad and me by name when we walked into to pick up the bag loaded with Chinese takeout boxes, sweet & sour sauce, and fortune cookies.

We usually ordered classic egg rolls as a starter with our meal.

The egg rolls were, amazing, friends, with a fried golden exterior and insides teeming with cabbage and carrots.

Things I’ve been thinking about lately: What happens when you make your egg rolls vegan and de-construct them in a bowl?

Well, let’s see.

This vegan egg roll in a bowl is a plant-based egg roll inside out.

It’s made with shredded cabbage and carrots stir-fried in black sesame oil with crispy sesame tempeh.

You’ll love this Vegan Egg Roll Bowl as a spin-off of classic egg rolls in bowl format.

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10 Vegan “Date Night In” Dinners

By Flora & Vino Leave a Comment

A collection of 10 simple and delicious vegan and gluten-free “date night in” dinners that are feel fancy but are easy to make and fun to share.

It’s that time of year where it’s easy to feel a little lost, yeah?

It’s cold.

It’s dark.

The holidays are over and the expanse of the year ahead can feel heavy and hard.

The worst part is, despite the cold and gloom, we haven’t had any significant snowfall here in Maryland!

So, I’ve been prioritizing quality time with friends, getting outside every day, and staying active to beat the winter blues.

Another activity in my “winter survival toolbox” is cozying up at home and making a fancy dinner.

Usually I make dinner here at F&V, because I’m typically brimming with ideas for recipe testing or serving up leftovers from a shoot.

But, whenever M does get involved in the kitchen, I remember how much fun it is to have a cooking partner!

We love our weekly takeout but some of my favorite dinners are the ones that we make and enjoy together.

Today I’m sharing 10 Vegan “Date Night In” Dinners!

These aren’t your average meal prep bowl; they feel elevated and fancy while still being easy to make together and fun to share.

And, if you’re living solo, take this post as inspiration to take yourself on a date to a big fancy dinner of your making.

Bookmark this post for birthday dinners, Valentine’s Day, anniversaries, or anytime you want to an elegant plant-based dinner without changing out of your PJs.

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Vegetable Mole Sheet Pan Meal

By Flora & Vino Leave a Comment

Vegetable mole sheet pan meal with chickpeas and roasted vegetables in mole sauce made with unsweetened cacao powder. Perfect for meal prep!

Happy new year, friends!

I hope you had a wonderful holiday and a very happy new year.

It always feels like we have *so* much time off, and then it flies by, right?

We spent Christmas with my family in Virginia and in the week between Christmas and New Years did all of my favorite things.

We visited a new Maryland vineyard, went indoor rock climbing, hiked at Harper’s Ferry, and dined at the Fancy Radish in DC.

I relished those quiet days between 2022 and 2023; suspended between past and future, I felt purely present.

Yesterday I went to an intention setting yoga workshop and scribbled in my journal between asana, meditation, and breath work.

Your girl has some big intentions for the new year and some big changes to embrace.

Then I completed a massive meal prep session because nothing makes me feel more calm and collected than a fridge full of food.

Lately, I’m loving this Vegetable Mole Sheet Pan Meal for some cozy winter meal prep.

This vegetable mole sheet pan meal is made with chickpeas and roasted vegetables in a delicious mole sauce made with unsweetened cacao powder.

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Vegan One Pan Meals To Make

By Flora & Vino Leave a Comment

Vegan One Pan Meals to make that get dinner on the table fast with less dishes. These meals also make great leftovers for meal prep for the week!

I recently asked on Instagram what kind of recipes you’re looking for to support your journey through January.

Most of the responses I received were for easy, one-pan meals with minimal clean up.

Friends…I hear you.

Lately, in the kitchen, I’ve been going with my tried and true recipes instead of the creative recipes

We have the rest of 2023 to reinvent the wheel, but right now, let’s just throw everything on a pan.

Making one pan meals will change the way you look at dinner time!

One pan meals make a creating a plant-based dinner effortless and delicious.

This collection of Vegan One Pan Meals To Make will help you get dinner on the table fast with lots of yum and less dishes.

These one pan meals also save well, so try doubling the recipes to save and reheat for easy meals throughout the week.

Let me know which one becomes your favorite this year!

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The Main Meal

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