Gluten-Free

Lemon Almond Flour Macaroons

Lemon Almond Flour Macaroons made with shredded coconut and super fine almond flour ready in under an hour for a spring dessert.

Friends, I miss having a dog.

Lately in the evenings I’ve taken to scrolling through local rescues and looking at the furry faces.

It’s hard to believe that it’s been four years since I was last a pet owner!

I wanted you to hear it from me, first, that we’re casually looking for a four legged friend to join the family.

We have a few requirements, yes, but mostly I just want something fluffy to give my heart to.

In the past, I’ve used local breeders to get my pups, but this time M and I would love to do a rescue dog.

So, we’re in the very preliminary research phases of learning all we can about puppy adoption and how a new pup might complement our life.

I’m educating myself on the adoption process and looking into how to dog-proof our space.

Most importantly, how to keep a new dog baby away from my plant babies, and visa versa!

I’m excited and so tentatively hopeful that this could be the year I could become a dog mom again.

These Lemon Almond Flour Macaroons smell (and taste) like a fresh start, too.

They’re made with shredded coconut and super fine almond flour and ready in under an hour for a spring dessert.

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Vegan Strawberry Rhubarb Crumble

By Flora & Vino Leave a Comment

Vegan Strawberry Rhubarb Crumble with an oat and almond butter crumble topping sweetened with maple syrup. Serve with vegan ice cream!

Growing up, my mom made a *mean* rhubarb pie.

The recipe was first my grandma’s, who passed it down to my mom, who made it hers.

She made it delightfully tart and sweet by reducing the sugar by 1/2 of the original recipe, with a light buttery crust.

I love cutting into it warm and watching the sweet pink filling ooze out the sides, only to be scooped up by my spoon.

We didn’t have to eat it very often, because fresh rhubarb isn’t something that we found very often at the store.

So it was indeed a real treat whenever mom found the ingredients to make it.

I’m channeling that pie in today’s rhubarb recipe.

I asked my mom recently for the full recipe to adapt, and she commented that lately she’s been turning the pie into a crumble.

Perfect, I thought, because I can make a *mean* vegan crumble.

This Vegan Strawberry Rhubarb Crumble is made with an oat and almond butter crumble topping sweetened with maple syrup.

Serve it with vegan ice cream for dessert or plant-based yogurt for breakfast!

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Superfood Pitaya Bowl

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Superfood Pitaya Bowl with frozen dragonfruit, berries, banana, and Navitas Organics Superfood + Sea Veggie Blend for an energizing breakfast!

This past weekend M and I saw our first hummingbird on the deck.

We’ve been noticing a lot of bird traffic on the deck lately, which we fondly refer to as “fake hummers”.

You know, the aerial movement, flutter of wings, and flash of color that catches your eye but ends up being a sparrow, crow, or pigeon.

We’d taken to sitting on the couch, sipping wine and talking about upcoming travel plans while sporadically glancing at the deck.

We’re on hummingbird watch.

It was during one of these sessions that I saw something.

I clutched M’s arm slowly but firmly so as not to scare her, while I whispered excitedly, “Hummer, hummer, there’s a hummer!”

And there she was.

The lady hummingbird that perched on our new feeder to suck up nectar was so much smaller than I remember from last year!

With those fast wings and small green body, they’re visually striking and yet easy to miss.

After our first sighting, M immediately cleaned the feeders and changed the sugar water supply, because our hummingbirds deserve the freshest.

And so do you, friends.

Which is why I’m sharing this Superfood Pitaya Bowl with you today.

It’s made in a blender with frozen dragonfruit, berries, banana, and Navitas Organics Superfood + Sea Veggie Blend for an energizing breakfast!

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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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Vegan Strawberry Brownies

By Flora & Vino 1 Comment

Vegan Strawberry Brownies with fresh strawberries, and dark chocolate chips. A fun dessert to combine strawberries and chocolate!

Have you ever stopped and actually done those “10 Questions for Your Girlfriend” quizzes that you swipe through on TikTok?

M and I have, because I think they’re fun.

It’s a welcome reprieve from doomscrolling an endless “For You” page of trending sounds and videos and an opportunity to interact in an otherwise antisocial sport.

So, anyway, back to the quizzes.

I mean, who doesn’t want to decide which dog their boyfriend is out of 10 different options or whether they’d choose cookies or brownies for dessert?

These are important questions that demand answers.

It was during a food-themed quiz that M informed me that he would rather eat brownies over cookies.

“WHAT?!” I shrieked, totally flabbergasted.

“Yes, over cookies, I would!” he vehemently argued.

This honestly doesn’t mean a lot coming from my dessert-opposed boyfriend who can eat raw rhubarb and think it’s sweet enough.

Friends, I don’t think I’ve seen M eat a single brownie during our four years of dating.

But, apparently he’s a brownie guy.

So, this brownie recipe is dedicated to the boy I live with who hasn’t touched this pan since I made them.

That’s OK, because these Vegan Strawberry Brownies are too good to share.

These vegan and gluten-free brownies are made with fresh strawberries and dotted with dark chocolate chips.

They’re essentially a chocolate covered strawberry in brownie form!

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Vegan Sourdough French Toast

By Flora & Vino 3 Comments

Vegan French Toast made with gluten-free sourdough bread topped with berries, maple syrup, and SunButter. Perfect for an easy breakfast!

TBH I’ve never been the biggest French Toast gal.

I would previously take pancakes or waffles over french toast most days of the week.

But that was before I discovered the *best* vegan and gluten-free sourdough bread that I’m now using in all of my recipes.

Finding this bread has sent me down a wonderful recipe rabbit hole of toasts, sandwiches, and “bread-y” remakes.

After years of vehemently avoiding bread and in the process kind of starting to believe that I didn’t LIKE bread, I’m very grateful to be proven wrong.

Bread is delicious and vegan and gluten-free bread is even better.

And let me tell you, friends, Vegan Sourdough French Toast just hits differently.

This Vegan French Toast is made with gluten-free sourdough bread topped with fresh berries, maple syrup, and a generous drizzle of SunButter.

This is the kind of recipe to make and share for a decadent plant-based weekend breakfast or brunch.

Once you try it once, you’ll want Vegan Sourdough French Toast every day of the week!

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Vegan Mushroom Omelette

By Flora & Vino 1 Comment

Vegan Mushroom Omelette made with silken tofu and chickpea flour stuffed with sautéed mushroom. Serve for a protein-packed breakfast!

When M and I first started dating, he showed me the art of omelette-making.

Because we started dating during the pandemic, our first dinner together was over a computer screen.

We made meals separately in the kitchen and then hopped online to eat and chat.

I brought my Cauliflower Rice Veggie Burger Bowl (my go-to recipe at the time), and M brought a circular omelette piled high with vegetables and avocado.

And of course, lots of mushrooms, always mushrooms, because M loves them.

Before we moved in together, and even for a while after, omelettes were his go-to meal for breakfast, lunch, or dinner.

When he finally made them in front of me, my mouth watered at how good they smelled.

There’s something about a good savory breakfast that feels like the ultimate form of self care.

Because I started a new strength program in recent weeks, I’m focusing on vegan sources of protein to fuel my body pre and post-workout.

While M’s omelettes weren’t vegan, but the ones I’m sharing with you today are.

These vegan made with silken tofu and chickpea flour stuffed with sautéed mushroom and spinach.

I love to serve them with avocado, berries, and hot sauce for a protein-packed breakfast!

They’re also totally worthy of a virtual first date, just sayin’.

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Spring Quinoa Salad Jars

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Spring Quinoa Salad Jars with roasted radishes, green peas, fresh dill, and pistachios. Divide dressing and salad between jars for meal prep!

This past weekend M and I went hiking with two of our good friends and their (almost) one year old son.

It’s been such an honor and privilege to watch this little guy grow up, surrounded by so much love.

Each time we see him, he becomes more curious, more active, more himself.

This became even more apparent when we stopped after the hike for lunch.

As I watched him sprawled on a blanket, exploring his surroundings with all five senses, I told them they must never get bored.

They laughed.

Truly, though, I am in awe of my friends (there are so many!) who have bravely and newly become parents.

Sometimes, even on my best days, it feels like a struggle to keep me, myself, and I alive.

Sure, I have my plant babies, but every now and then one of them will get unhappy and won’t recover.

RIP two aloes, three cacti, and one alocacia. Hide your succulents, friends!

For many years F&V has been my pseudo baby; a hub and home that I birthed out of nothing and continue to nourish, foster, and grow.

But I still hope that someday I’ll have something squishier than sweet potatoes, warmer than freshly baked muffins, and sweeter than chocolate to hold in my arms.

And on that day, I will be calling up ALL of my mom friends for advice on keeping things (not green) alive.

But, until that day, I’m truly grateful to continue sharing my passion child with you!

Today we’re making Spring Quinoa Salad Jars.

These jars are made with roasted radishes, green peas, fresh dill, and pistachios.

Divide the dressing and salad between jars for a delicious and vibrant meal prep lunch!

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Chopped Greek Wrap

By Flora & Vino 1 Comment

Chopped Greek Wrap with vegetables and chickpeas wrapped in a tortilla with lots of vegan tzatziki sauce. Perfect for a refreshing lunch!

M and I are not-so-patiently waiting for the hummingbirds to return to our backyard in Maryland.

A Google search will tell you that hummingbirds return to our area mid-April.

Now that we’re inching closer and closer to May, M and I have agreed that the hummingbirds are officially late!

Didn’t they receive the memo that our deck is fully furnished and ready for them?!

If you see one, please send it our way.

It kind of feels like an unspoken race between me and M…who will see a hummingbird first?

I’m betting on M, because he likes to sit on the couch and gaze out the window in tranquil silence.

The only time I really take to stare out the window is while I eat my lunch.

We have two feeders hanging on the deck within eyeshot from the couch and dining room table in our living room.

This means, while enjoying my latest recipe, I can check out the feeders for signs of impossibly fast wings and flashes of green.

There are also flashes of green in my current favorite lunch wrap that I eat will hummer-watching.

This Chopped Greek Wrap is made with vegetables and chickpeas wrapped in a tortilla with lots of vegan tzatziki sauce.

It’s truly the perfect refreshing and nourishing lunch that keeps me satisfied until the hummers come home!

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Vegan Chocolate Chip Cookie Cake

By Flora & Vino Leave a Comment

Vegan Chocolate Chip Cookie Cake with almond and oat flour, SunButter, and dark chocolate chips. Perfect for a birthday or any celebration!

What are you growing this year?

Last weekend M and I planted our first seeds on the deck.

Each day since I peer outside first thing, searching for signs of green sprouts.

This is our second year trying our hand at outdoor planting, and I both love and hate the variability of it all.

It always feels a bit chaotic throwing seeds in dirt with water and hoping that they germinate and grow.

But despite all of my doubts and fears, something grew from nothing last year, and it was both beautiful and amazing.

I’m excited to be in for the journey again this spring.

Here’s what we planted:

Flower flowers, two kinds of both zinnias and nasturtiums.
For herbs, we have chives, Thai basil, and parsley seeds in the ground; herbs I hope will appear in a recipe this summer.
I’m waiting to plant my sunflower seeds for a few weeks!

Our indoor plant babies also got some love with the warmer weather!

Here are some highlights:

Our Bird of Paradise got a Neem Oil shower to remove some pesky mealy bugs.
My Swiss Cheese plant got a new stake that she’s climbing faster than I can complete a 5.7 at the climbing gym.
A few of my root bound cactuses and snake plants also received a new bigger pot so they can take off.

If you’re also waiting for seeds to grow, buds to blossom, and the stress of tax day to disappear, might I suggest baking?

I created this Vegan Chocolate Chip Cookie Cake around my birthday in early April, but am just getting around to sharing it with you.

This Vegan Chocolate Chip Cookie Cake is made with almond and oat flour, SunButter, and dark chocolate chips.

My version is totally vegan, gluten-free, and no-oil-added, finished with a 1-ingredient frosting.

It’s the perfect easy dessert to make and decorate for any occasion.

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