Gluten-Free

Vegan Vegetable Korma

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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Nut-Free SunButter Granola Bars

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Nut-Free SunButter Granola Bars made with oats, three kinds of seeds, cranberries, dark chocolate chips, and SunButter. Perfect for back-to-school snacks!

It’s almost my favorite time of year…back to school.

Now, I don’t have any school-ing to get back to, outside of the German courses that I take in the evenings (I just finished my third semester!).

But there’s something so special about the energy that comes when the yellow school buses reappear in the neighborhood.

Meine Lieblingsjahreszeit ist der Herbst. (My favorite season is fall.)

It’s a rebirth, it’s a fresh start, it’s a reconnection with what’s good, what could be good, and what could be better.

One of the staples in my lunchbox growing up was a granola bar.

It was often a snack that I tried to save but most of the time ripped open and devoured well before the bells rang for lunch at noon.

So, how could we make granola bars better, besides, you know, make more of them?

Well, what would it be like to make Nut-Free SunButter Granola Bars this year?!

These no-bake granola bars are made with oats, three kinds of seeds, dark chocolate chips, and SunButter.

Because they’re entirely nut-free, they’re school-safe and suitable for lunch-boxes, purses, backpacks, and wherever you need extra fuel this fall.

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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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Blueberry Protein Overnight Oats

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Blueberry protein overnight oats made with Bob’s Red Mill Gluten-Free Organic Old-Fashioned Rolled Oats. Perfect for quick summer meal prep!

Last weekend M and I went beachfront camping with two of our friends and their baby on the Nanticoke River in Maryland.

Of all the camping trips we’ve done together, I think this one was the hardest.

So, camping is always innately hard, right?

For me, that’s part of the charm of it.

It strips down your life, making all of those small mundane tasks you do without thinking more difficult, forcing you into the present by problem-solving.

Need to do the dishes? You have to walk 5 minutes to the closest water station, lugging dirty pots and pans and detergent with you.

Want to make coffee? You have to light the camp cooktop and boil some water in the camping kettle.

Fancy a shower? Well, you may or may not be in luck, depending on how back country you are.

Usually, by infusing my life with a little discomfort, it reminds me of the little joys in life.

So I was prepared to do without and be on the water and in the summer sun, but I wasn’t prepared for the extreme heat, the thunderstorms, and the exposed campsite (without any shade!)

We made it through one sweaty, sleepless night, narrowly dodging some severe weather.

I swear I didn’t sleep at all, tossing and turning in my toasty sleeping bag, opening an eye every thirty minutes to check for the first signs of daylight; nature’s way of signaling an appropriate time to emerge from my tent.

When the weather threatened for more storms the next evening with even higher temps, we did what any nature-loving experienced campers would do.

We bailed.

Honestly, if it wasn’t for the tarp our friends brought to create some man-made shade and these Blueberry Protein Overnight Oats for breakfast, we might have bailed even sooner.

These Blueberry Protein Overnight Oats are made with blended blueberry milk and oats naturally sweet with maple syrup.

They’re perfect for quick summer meal prep wherever your summer adventures take you!

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Vegan Strawberry SunButter Ice Cream

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Five ingredient vegan strawberry SunButter ice cream made with coconut, cashew, maple syrup, and strawberries. Top with more SunButter!

Allow me to introduce my first vegan ice cream…made with an ice cream maker!

If you’ve been around here a while, you know that the archives are teeming with “no-churn” ice cream recipes.

Our kitchen space is super limited, so I usually think long and hard about purchasing new kitchen appliances.

But I’ve been on a vegan ice cream kick all summer; purchasing pint after pint at the grocery store.

So it just made *sense* to start making my own, and start sharing my recipes with you.

Maybe it’s the heat of the summer, but I *finally* decided to purchase an ice cream maker.

M and I had fun this weekend watching the ice cream maker; I guess we’re easily entertained!

The ice cream bucket whirred round and round; pink and frosty in its chilled cylinder.

After eager taste testing, I exclaimed excitedly, “It tastes like strawberry ice cream!”

Well, if that’s not an endorsement for you, then I don’t even know.

This Vegan Strawberry SunButter Ice Cream is made with coconut, cashew, maple syrup, and plenty of strawberries.

It’s bursting with berry flavor topped with SunButter for a PB&J feel.

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Vegan Hiking & Camping Recipes

By Flora & Vino Leave a Comment

My favorite vegan hiking & camping recipes to make and take on long day-hikes and weekend camping adventures. Options for access to ice and without!

It’s camping season!

Recently, a reader reached out on Instagram suggesting a vegan hiking/backpacking recipe round up.

I immediately loved this idea, because I’ve definitely had time and experience to develop a food system that works for me when adventure calls.

It’s true, being vegan on the go and out in nature can be a bit tricky, especially if you want to go plant-based and not eat a ton of processed foods.

I’m not eating the fanciest plant-based meals on these trips, but I do have a few star recipes that are portable, delicious, and keep me nourished and thriving outdoors.

These Vegan Hiking & Camping Recipes are a collection of my favorite plant-based recipes to make and take on long day-hikes and weekend camping adventures.

I offer some options for access to a cooler/ice and for times you need food that will stay good without cooling for the day.

Bookmark this recipe roundup for your next adventure and let me know which ones you try!

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Banana Oatmeal Chocolate Chip Breakfast Bars

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Banana Oatmeal Chocolate Chip Breakfast Bars sweetened with ripe bananas and maple syrup for a healthy portable breakfast, snack, or dessert.

It’s been raining here nonstop, remnants from Tropical Storm Brett.

I haven’t needed to water my outdoor plants in a few days, which has been nice.

But then again, I also haven’t been able to take my daily neighborhood walk, either.

So I’m going to blame Brett for my lack of energy this week, and the fact that I fell asleep in my recliner while working, not once, but twice.

But hey, it’s also good weather for snuggling up with a book, binge-watching a show, or….baking.

Which would you choose?

I think you know that I’d bake these Banana Oatmeal Chocolate Chip Breakfast Bars every single time.

These Banana Oatmeal Chocolate Chip Breakfast Bars are naturally sweetened with ripe bananas and maple syrup for a healthy portable breakfast, snack, or dessert.

Grab some bananas and let’s turn them into bars!

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Raw Brussels Sprouts Salad with SunButter Dressing

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Raw Brussels Sprouts Salad with shredded brussels sprouts and vegetables tossed in an easy oil-free SunButter dressing. Perfect for workweek lunches!

I love brussels sprouts, but I didn’t always know how to spell them.

It wasn’t that long ago that I went through the entire blog archives, updating all of the “brussel sprout”recipes to “brussels sprout” recipes.

Then there was that time that I vehemently argued with M that elephant was spelled with an i…

I swear I have an English minor from my college, ladies and gentlemen!

But I digress.

I’ve always loved brussels sprouts, but that usually meant they were roasted, baked, or steamed.

I’ve never prepared them raw myself, and only had them raw a handful of times while ordering out.

So this Raw Brussels Sprouts Salad with SunButter Dressing changed everything for me.

It’s made with shredded brussels sprouts and chopped vegetables tossed in an easy oil-free SunButter dressing.

Say hi and hello to your new favorite summer barbecue side-salad.

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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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Chocolate Strawberry Cups

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Chocolate Strawberry Cups with Endangered Species Almond & Sea Salt Dark Chocolate Bar and strawberries. Serve alone or with a scoop of vegan ice cream!

M’s brother just left and we need all of the comfort food.

It’s funny how quickly you can adjust from being a house of 2 to a house of 3.

I’ve never had a house guest living with me for more than a night, let alone an entire month.

This morning I placed the “Dog Person” mug he liked on the counter before I realized that he wouldn’t need it.

But we have a camera reel full of photos, a heart full of memories, and a stomach full of…chocolate + strawberries.

Well…at least mine is.

Luckily, having a house of three meant I had access to free taste testers, so I made these Chocolate Strawberry Cups!

These Chocolate Strawberry Cups are made with Endangered Species Almond & Sea Salt Dark Chocolate Bar and fresh strawberries.

It’s a foolproof summer dessert that you can make in 15 minutes and store in the fridge for days!

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