Gluten-Free

Forbidden Fried Rice

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!…

Brownie Batter Overnight Oats

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I can’t think of a meal prep breakfast more intrinsic to my morning routine than overnight oats.

It’s my rock, my go-to, my staple of all staples, the quickest breakfast ever that I fondly refer to as ONOs.

Traveling? Make ONOs.

Didn’t go grocery shopping? Make ONOs.

Zero time for meal prep? Make ONOs!

If you have yet to hop on the overnight oats (ONOs!) train, I’m certain that this will be the recipe to convince you.

These Brownie Batter Overnight Oats are basically a gooey brownie in breakfast form, made with lots of cacao, chopped walnuts, and dark chocolate chips.

And you can make them in just 5 minutes for an easy breakfast for the weekend ahead.

I meal prepped them for my birthday weekend trip a few weeks ago, and I was so grateful to have them stacked in the Air B&B refrigerator.

No matter where you are or what you’re doing, start your day with protein and fiber with Brownie Overnight Oats!

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Kale Caesar Salad

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Kale caesar salad with crispy chickpeas and vegan caesar dressing. Serve with cherry tomatoes, hemp hearts, and cheezy white bean dip!

I’m hard to please when it comes to eating out.

That’s facts.

It’s something that I’m working on accepting about myself, because my whole life I’ve wanted to be easy going, relaxed, and go-with-the-flow.

But many times when I purchase food out, I take a few bites and would honestly rather be eating something at home.

Now, in my defense, that’s because I’m super sensitive to salt, garlic, and spiciness, three things that people love to dump on vegan food to make it “tasty”.

Yeah, it’s kind of like I’m allergic to flavor (HA!), but I truly believe that plants taste delicious as they are.

Can anyone else relate?

Anyway, there used to be a kale caesar salad from my local Greenheart Juice Shop that I always grabbed for a healthy lunch along with a juice or smoothie.

It was delicious and flavorful and made you feel a bit like you’re glowing from the inside out after consumption.

I’ve spent a long time trying to recreate that salad at home, because they don’t sell the salad anymore!

Now, I haven’t had the salad in years, but I think what I came up with is pretty darn near perfect.

For my picky eater-outers, this is a salad that doesn’t compromise flavor but also won’t knock you over with the big three!

This kale caesar salad is made with crispy chickpeas and a creamy vegan caesar dressing.

I highly recommend it with cherry tomatoes, hemp hearts, and my latest cheezy white bean dip!

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Cheezy White Bean Dip

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Cheezy White Bean Dip made with white beans, nutritional yeast, and tahini. Serve with vegetables or crackers or added to salads and bowls.

This past week I gave M the prestigious role of being my accountability buddy for my writing course.

His job is to check in me with daily and ask, “How is your writing going, Lauren?”

Lately he’s taken to asking as a snarky retort to a conversation.

For example, I’ll ask if he did the dishes yet, and he will respond with, “No, but how is your writing going?!”

Well, you got me there.

I think we can agree that while this isn’t the best delivery, but the man is doing a good job of keeping my accountable, friends.

The goal of the class is to have “sitting in the chair” for at *least* one hour every day, practicing our writing.

Luckily, I do a lot of writing for my blog, social media, and correspondence with brands and the F&V community.

But, does that count?

And I’m asking for myself, not expecting you to have a response, friend.

I’m still working on what I want to write, what I want to say, and whether or not that can be found inside of the tiny niche I have created in the vegan food scene.

But today we are very much inside of the vegan food scene, and I’m glad to be here with you.

Today I’m sharing a dip that is to die for.

This is a dip that hands down makes everything taste better, elevated, …MORE.

This Cheezy White Bean Dip is made with white beans, nutritional yeast, and tahini for a delicious dip that’s as versatile as it is delicious.

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Tahini Chocolate Chip Bliss Balls

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Tahini Chocolate Chip Bliss Balls that taste like an oatmeal chocolate chip cookie in energy ball form! Perfect for a meal prep snack.

Last week I wore shorts outside on a warmer day for the first time this season.

As is annually customary, I felt naked pretty much the entire walk.

I kept a good pace so as not to blind neighbors with my ghostly legs and managed to stress-walk the 30 minute walk in about 20.

Since it’s warming up, I’ve stopped baking as much and am focusing more on hand-mix snacks and bites.

These Tahini Chocolate Chip Bliss Balls are my favorite fuel right now.

They taste like an oatmeal chocolate chip cookie in energy ball form!

If you’ve been here a while, you know that I’m tahini obsessed.

When I realized I didn’t have a bliss ball made with tahini, I was disappointed in myself.

So, please enjoy this post and consider its deliciousness as an apology for keeping you waiting for so long!

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Vegan Cashini Strawberry Shortcake

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Vegan Strawberry Shortcake made with Artisana Organics Cashini topped with macerated strawberries and fresh mint. A classy spring dessert!

Happy spring, officially!

Are you an April Fools-er?

I didn’t used to be, but ever since I’ve been dating M I’ve been letting my jokester flag fly.

Here is a brief history of April Fools Date at F&V HQ.

Three years ago I replaced a deceased plant with a live one and waited to see how long it took M to notice.

(Note: This plant was delivered nameless and tagless via a Whole Foods delivery during quarantine pandemic days.

This plant is now our largest Monstera which I fondly refer to as “our child” and has taken over an *entire* corner of the living room.

So, the ultimate joke might be on me?)

Two years ago I pranked M by filling an empty Artisana Organics Cashew Butter jar with Tahini.

This joke execution was made even more hilarious by the fact that I was at a bachelorette party on April 1.

M called me to check in and ask why the cashew butter tasted so bitter.

My girlfriends and I dissolved into piles of laughter.

Last year, I pranked M by telling him that Artisana Organics made jars of Cashini just for him because of said prank.

I watched him struggle with belief vs. disbelief, weighing my relationship with brands vs. my pranking history.

This year, I haven’t decided what the joke will be but I know it has to somehow involve Cashew and Tahini.

You know what else involves Cashew and Tahini?!

These Vegan Cashini Strawberry Shortcake that’s made with Artisana Organics Cashini topped with macerated strawberries and fresh mint.

It’s a classy spring dessert!

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Lentil Shiitake Barbacoa Tacos

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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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Curried Chickpea Salad Collard Wraps

By Flora & Vino 1 Comment

Curried Chickpea Salad with almond milk yogurt, avocado, and curry seasoning. Add cranberries and walnuts and serve in collard leaves!

I’m taking a four week writing course this month.

I’ve always enjoyed writing.

As a kid, whenever adults asked me what I wanted to be when I grew up, I responded, a writer.

I created a children’s book series in elementary school sharing the adventures of a miniature Schnauzer, Joana Schnauzer, and her house pet friends.

All throughout middle school and high school, I wrote in my composition notebook journals with the word “PRIVATE!” roughly taped to the front.

In college I wrote sestinas and stream of consciousness in scrolling cursive about learning, love, and loss.

After college I mostly wrote for my job, technical stuff I didn’t really understand, or, frankly, like.

Then I found Instagram, and shared posts with you about food, fitness, and life as a 20-something.

Now as a 30-something (almost 36!), I can safely say that you’re my favorite person to write for, friend.

Writing isn’t a skill I’ve actively tried to improve since my school days.

So I hope this writing course will re-inspire an old burn in my *and* help me communicate better in words just how delicious plants are.

Today’s recipe is also taking an old idea and making it new.

This Curried Chickpea Salad is made with almond milk yogurt, avocado, and curry seasoning for a delicious light lunch.

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Sweet Potato Breakfast Bowl

By Flora & Vino 2 Comments

Whipped sweet potato breakfast bowl topped with fresh berries, granola, and shredded coconut. Perfect to meal prep for breakfast!

Some people crave sweet potatoes when the weather is cold and the days are short.

Truthfully, I’ve never understood those people.

My love for sweet potatoes knows no seasons, no temperatures, and observed daylight savings.

Which is why I’m sharing this Sweet Potato Breakfast Bowl with you today!

This blueprint breakfast bowl has become one of my staple breakfasts that I throw into the weekly rotation.

I love it because, well, it’s sweet potatoes, duh, but also because it’s extremely versatile and customizable.

You can serve it chilled or heated and add whatever toppings fit your mood and the season.

Although it takes a bit longer to meal prep because of the bake time, it makes for a delicious 5-min breakfast in the mornings that follow.

The sweet whipped consistency is the perfect fluffy base for whatever your heart desires.

It’s giving…Barbie fashionista.

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Viral Date Bark (Nut-Free!)

By Flora & Vino Leave a Comment

Viral Date Bark made nut-free with Medjool dates, No Sugar Added SunButter, sunflower seeds, and vegan dark chocolate. The best sweet treat!

I have a list on my phone for all of the “viral” trending recipes that I want to try from TikTok.

So many recipes, so little time!

Sometimes I don’t get around to making them until the trend is already old news on social media.

Like the baked feta pasta that I *just* got around to making a few weeks back (and wasn’t fully impressed with the vegan version!).

However, this week, I dug out some dates from the back of the refrigerator and decided it was time to try the Viral Date Bark, with a few variations.

I was surprised at how delicious this simple recipe is!

The few ingredients pair together beautifully to create a sweet and salty treat with an addictive crunch.

That paired with how insanely easy it was to make meant I have to share it with you.

You’re going to love my version of Viral Date Bark made Nut-Free with SunButter and sunflower seeds.

It’s perfect to store in the refrigerator or freezer for those instances you just need a little something sweet and healthy.

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Gluten-Free

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