The Main Meal

1-Pot SunButter Pasta

Easy 1-pot SunButter Pasta with lentil pasta and garden vegetables in a creamy SunButter-based sauce. Perfect to make for easy weeknight dinners!

There are just some meals or style of meals that I tend to make on a weekly basis.

Wednesday is usually pasta night here at F&V.

I love making pasta because it’s relatively inexpensive, easy to throw together, and tastes like a big hug mid-week.

Growing up, pasta night usually meant red marinara on noodles with a a protein.

But M isn’t the big fan of tomato sauces, which is fine, because tomato sauces aren’t always the biggest fan of my stomach.

So, I’ve been experimenting with creamier sauce alternatives, like alfredo, pesto, and now…SunButter!

This 1-Pot SunButter Pasta is my latest favorite pasta dish.

It’s made in in 1-pot with legume pasta and garden vegetables in a creamy SunButter-based sauce.

It’s perfect to make for easy weeknight dinners– I usually get it on the table in less than 30 minutes before our standing Wednesday game night!

…

Vegan Bean Burrito

By Flora & Vino 2 Comments

Quick vegan bean burrito with stovetop pinto beans and vegetables wrapped in a cassava tortilla with your favorite toppings. Perfect for a weeknight meal!

Team tacos or team burritos?

When I was young Taco Bell bean burritos with Mild sauce and no onions were my jam.

I loved them in all of their slightly smashed, bean-y, spicy, cheesy glory.

When I got older I redefined myself as more of sophisticated taco lover.

But, that’s *totally* a foodie limiting belief, y’all.

Why can’t I be both?

I’m bringing burritos back with these Vegan Bean Burrito.

Wrap them up for an easy weeknight meal with stovetop pinto beans, tomato, vegan cheese, and your favorite mix-ins.

…

Easy Tofu Scramble Plate

By Flora & Vino 3 Comments

Easy tofu scramble plate made with extra-firm tofu, vegetables, and nutritional yeast served with avocado and berries. Make it for breakfast, brunch, or dinner!

Hi, friends!

I’m really excited about this recipe because it’s one of the breakfast staples in my house.

If you’ve spent any time in the F&V breakfast archives, you know that I’m a consistent sweet breakfast eater.

But whenever I *do* make the first meal of the day savory, it’s *always* with a tofu scramble!

This tofu scramble, to be exact.

So today I’m sharing the long overdue tofu scramble recipe that I’ve made, tweaked, and loved over the past few years.

My Easy Tofu Scramble Plate is made with extra-firm tofu, garden vegetables, and nutritional yeast.

Make it on the stovetop in less than 30 minutes for a protein-packed breakfast, brunch, or dinner!

…

Soba Noodle Stir-Fry with White Wine Garlic Sauce

By Flora & Vino Leave a Comment

Soba noodle stir-fry with white wine, garlic, lemon, and fresh vegetables. Ready in under 30 minutes for an elevated meal paired with a glass of Sauvignon Blanc!

Are you an April Fools jokester?

I played the *best* April Fool’s joke on M this year and I’m pretty proud of myself.

I filled an empty jar of his favorite cashew butter with tahini and waited for him to drizzle it all over his usual breakfast bowl.

He did, of course, and called me on April Fool’s Day to ask why the cashew butter tasted so bitter and roasted.

To which I replied, “Well, that’s probably because it’s actually an entire jar tahini…”

He was slightly speechless, friends.

To his credit, he continued to eat the entire breakfast bowl, anyway, tahini drizzle and all.

Jokes aside, I have a new pasta recipe for you that’s fresh, fun, and elevated.

This Soba Noodle Stir-Fry with White Wine Garlic Sauce is ready in under 30 minutes.

It’s begging to be paired with a glass of Sauvignon Blanc!

…

Vegan Margherita Pizza with Cashew Tahini Mozzarella

By Flora & Vino 2 Comments

Vegan Margherita Pizza with Cashew Tahini Mozzarella and a homemade chickpea crust with tomato and basil. Perfect for a date night dinner in!

Will you go to the store for *just one* ingredient?

A few weeks back M and I had a plant-based pizza party planned when I looked in the fridge I realized we were out of our usual vegan mozzarella.

Dang it.

M suggested that we enjoy our pizza cheese-less, but I was set on something cheesy and satisfying.

I’m so glad that I didn’t go to the store for one ingredient, because the lack of cheese inspired this recipe!

I immediately did some research on making a vegan cheese at home and decided to wing it with a homemade vegan cashew tahini mozzarella.

We liked the homemade cashew cheese *so* much, it became a staple pizza night option.

This Vegan Margherita Pizza with Cashew Tahini Mozzarella is perfect for an elevated plant-based pizza night at home.

I highly recommend pairing it with a glass of Barbera!

…

Sweet Potato & Avocado Rolls with Sriracha Tahini

By Flora & Vino 2 Comments

Sweet Potato & Avocado Rolls wrapped in toasted sushi nori sheets with a spicy sriracha tahini sauce. Perfect for a date night meal!

On Friday nights, M and I have an unofficially official “date night” where we make a nice dinner and watch a movie.

It’s kind of a big deal for me because M isn’t a movie guy, so it’s the *one* night a week I can coax him to commit to a full film.

Usually for dinner we make something outside of our normal weeknight menu.

Something a little, fancier, a little elevated, something we wouldn’t normally make mid-week.

The best part is that we typically make the recipe together, which is always fun.

Sashay back and forth across the kitchen linoleum bumping into each other with condiments and fighting over the sink.

It’s the best kind of chaos.

A few weeks back, we made homemade sushi.

It was special because it was M’s first ever homemade sushi, so I had to walk him through the process.

We made Sweet Potato & Avocado Rolls with Sriracha Tahini, and I’ll walk you through the process, too, if you want!

Shall we?

…

Heart-Beet Soup

By Flora & Vino 2 Comments

Beet soup with cauliflower and a swirl of creamy almond milk yogurt. Serve this soup as a gorgeous side dish to your table!

Hi, Valentines.

How has your week been so far?

I’m popping in with a BEE-YOU-TEE-FULL recipe for you today.

I made this beet soup last week and asked on Instagram how many of you were brave enough to try it.

The responses were definitely varied, but majority rules; 75% of you said you’d totally give it a go!

To be honest I probably would have shared it on the blog either way, because this easy beet soup is as delicious as it is visually stunning.

It’s also perfect as an elevated date night dinner idea for Valentines Day or a nutritious Super Bowl side.

This Heart-Beet Soup is basically the closest thing to a love potion that a food blog could provide.

Grab a bunch of beets, your stock pot, and prepare to fall in love with this soup and even more so with the person that made it-

…that’s YOU, boo.

…

Sweet Potato Black Bean Quesadilla

By Flora & Vino Leave a Comment

Vegan quesadilla made with spicy sweet potato mash, fajitas veggies, and your favorite toppings. Perfect for taco Tuesday!

Do you eat certain types of meals on certain days of the week, too?

We do.

Wednesday is pasta night, Thursday is usually leftovers from recipe testing, Friday is homemade pizza, Saturday is takeout, Sunday is a big clean out the veg soup, Monday is an easy one pan meal, and Tuesday, well, Tuesday is tacos!

Not *always*, but having a general outline of recipes for rotation that we enjoy helps me grocery shop and plan meal time and meal prep.

On a recent taco Tuesday, I decided to branch out and make quesadillas!

But not just any quesadillas…Sweet Potato Black Bean Quesadillas, made with spicy sweet potato mash, fajitas veggies, and your favorite toppings.

If you love the sweet potato and black bean combo, you’re going to adore this meal!

When I first created today’s recipe, M argued that they weren’t “real quesadillas” because they’re cheese-less and packed with sweet potatoes.

But I’ll let you make them and decide for yourself.

Classic quesadilla or not, these Sweet Potato Black Bean Quesadillas now have a permanent place on my meal plan rotation.

You need them for Taco Tuesday, Super Bowl Sunday, and any day in between!

…

SunButter Quinoa Fried Rice

By Flora & Vino Leave a Comment

Vegan quinoa fried “rice” with vegetables and a spoonful of SunButter. This hearty plant-based meal is a great way to use leftover quinoa!

The highlight of my week was installing a mail holder next to the front door.

Well, I have to credit M for the installation, because I mostly stood watch and made invaluable suggestions on centering and placement.

Once it was mounted, I delighted in hanging my keys, sunglasses, clean face masks, and unopened mail on the hooks in the the slots.

Now the entry way looks eerily empty and foreign without the piles of envelopes and accessories in piles by the welcome mat.

Organization is a beautiful thing.

Which is basically what I’ve been doing all January.

Organizing in my personal and professional life.

Initiating order in chaos.

I’ve also been enjoying cooking for myself after being mostly cooked for during my time abroad.

This SunButter Quinoa Fried Rice was the first home-cooked meal I made for us post-Germany.

This dish is hearty and satisfying while being packed with vegetables and “takeout flavor” without taking out the nutrition.

Grab a big pan, a jar of SunButter, and put away the takeout menu!

…

Cauliflower Mashed Potatoes with Almond Butter “Gravy”

By Flora & Vino Leave a Comment

Lightened up mashed potatoes made with a mix of Yukon potatoes, cauliflower, and a creamy almond butter “gravy”. Perfect for a plant-based holiday side!

Thanksgiving is in one week, friends!

Last night during my virtual family game night, we plotted and planned all of the fun things we’re going to do to celebrate in person next week.

Including but not limited to: our annual Thanksgiving walk, GAMES, movies, and food.

Lot’s of food.

My parents oh so gently steered me away bringing the sweet potato casserole to our holiday feast this year.

Because I think I might be one of the only sweet potato lovers at the table.

My love for sweet potatoes isn’t exactly a secret, and I often use them in place of regular potatoes in recipes.

But perhaps there is a time and place for regular potatoes in a potato-dish, eh?

Like Mashed Potatoes.

How about Cauliflower Mashed Potatoes with Almond Butter “Gravy” ?!

Hey, no one said I couldn’t add cauliflower.

These Cauliflower Mashed Potatoes are bound to be a hit with everyone at your holiday table this year!

These lightened up mashed taters are made with Yukon potatoes and cauliflower, mashed up and served with a creamy almond butter-based gravy.

Let’s get excited for all of the sides!

…

The Main Meal

Footer

what’s happening now on instagram