Gluten-Free

“Cheezy” Chickpea & Broccoli Casserole

“Cheezy” chickpea & broccoli casserole packed with protein, veggies, and a killer vegan cheese sauce. Perfect for winter and holiday dining.

Well, hello there, first casserole recipe on Flora & Vino.

Don’t you look coy and cozy.

I love the concept of casseroles, especially for this time of year.

They’re like the food equivalent of an oversized ugly sweater than that you can slip into and never take off.

Foodie minimalism at its finest, right?

Dish out the finished product in steaming rectangles, no fancy sides required, and dig in, excavating surprises from underneath a golden top.

If you don’t have a Christmas casserole lined up (or even if you do), you’re going to love this “Cheezy” Chickpea & Broccoli Casserole!

It’s gluten free, grain free, dairy free, *almost* oil free, and always comforting and delicious.

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1-Bowl Tahini Date Nut Bread

By Flora & Vino 58 Comments

1-Bowl Tahini Date Nut Bread that’s perfect for breakfast, dessert, or anything in between. Refined sugar-free, gluten-free, and oil-free with a tahini twist!

Well hello!

It dawned on me this morning that this time next week we’ll be at my parents rockin’ around the Christmas tree.

I’m listening to Christmas music a little obsessively at this point (“It’s Beginning to Look Like Christmas” is currently on as I type this post…) so I can feel like I got the most out of the season.

Keeping the oven in a constant rotation of sweets and treats makes the holiday feel deliciously imminent.

Homemade breads are so fun to give and receive for the holidays.

Tell me, is there anything more endearing than unwrapping that lumpy bundle from a friend to behold a slightly smushed but oh so thoughtful loaf of bread?

I think my heart just grew two sizes too big.

My favorite lately is this easy Date-Nut Bread that’s moist, hearty, and packed with dates, walnuts, and a tahini twist!

Forget the fruitcake and make this 1-Bowl Tahini Date Nut Bread for the holiday season!

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Maple Pistachio Goji Berry Chocolate Bark

By Flora & Vino 2 Comments

Festive chocolate bark with a hint of maple packed with pistachios and goji berries! Easy vegan, gluten-free, and oil-free holiday dessert.

With the countdown to Christmas getting closer and closer, I’m finding excuses to throw red and green in everything.

From salads to oatmeal bowls, nothing gets by without a little holiday sprucing.

I’ve had such a sweet tooth, lately.

Anyone else?

If we’re going to be eating all the sweets, we could at least make them festive, right?

This Maple Pistachio Goji Berry Chocolate Bark requires only 4-ingredients, a bit of a sweet tooth, and a lot of holiday cheer!

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Orange Ginger Tofu Marinade

By Flora & Vino 1 Comment

Orange ginger tofu marinade perfect as the center to your plant-based meal! Orange, maple, and ginger make tofu taste anything but tasteless.

The end of the year feels funny, doesn’t it?

It feels inevitable to be swept into the collective goal-setting and reflection syndrome going around.

I’ve been feeling it hard with Flora & Vino, my baby, who will be 1 year old in less than a month!

During my recap, I realized that I hadn’t shared a tofu-based meal with you yet, so I’m remedying that before the new year!

This Orange Ginger Tofu Marinade is the perfect antidote to heavy holiday-meals while still being beautiful festive and oh so tasty.

You just need extra-firm tofu, fresh orange, and a hint of ginger to bring this flavorful ‘fu to life!

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Spicy Marinara Stuffed Cabbage Bowls

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Spicy Marinara Stuffed Cabbage Bowls with quinoa, lentils, and spicy marinara. Perfect for weeknight dinners, lunches, and meal prep.

Hey you! How’s it going?

Virginia had it’s first snow of the season this weekend!

It didn’t stick much, but it was that wet snow-man kind of snow that makes the world look like a real-life snow globe.

We discovered that Harper loves snow, and Harper discovered that she can eat that white stuff on the ground, so it was a good time for all of us.

Being “snowed in” had me craving hearty meals that warm you from the inside out.

What’s more cozy than edible cabbage “bowls” stuffed with a hearty mixture of quinoa, lentils, veg, and spicy marinara?

Nothing.

These Spicy Marinara Stuffed Cabbage Bowls are a lighter plant-based version of classic cabbage rolls with a twist! …

Almond Butter Avocado Chocolate Chip Cookies

By Flora & Vino 13 Comments

Almond butter avocado chocolate chip cookies that are gluten-free and made with avocado instead of oil! Perfect with almond milk for dessert.

This weekend I’m going to Christmas Cookie Party with girlfriends!

I’m pretty excited about the whole thing.

I spend a lot of time in the kitchen, but most of that time is spent alone.

Well, that’s not entirely true.

Miss Harper is always there to catch the crumbs and lick the dirty dishes.

But I’ve never baked with a group of girls, so it should be interesting and I’m not sure what to expect.

If you’re imagining giggles and flour flying on brightly colored sweaters with Christmas music setting that holiday background tone, that’s exactly what I’m imagining too and I’m PUMPED.

I wish I could take you with me, but instead, I’ll share these Almond Butter Avocado Cookies.

These cookies taste sinfully decadent but are made with only a few simple nutritious ingredients!

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Pumpkin Cornbread Mini Muffins & Fawen Soup

By Flora & Vino 3 Comments

Hearty gluten-free and oil-free cornbread mini muffins with pumpkin and cornmeal. Perfect to pair with warm soup in colder seasons.

Oh, hey, December, why you moving so fast?

The countdown to Christmas has begun and this girl is officially WAY behind on her Christmas shopping.

Can I get still get some “nice points” for getting the tree up, though?

This past weekend, Dan and I took Harper to a Christmas tree farm and cut down a beautifully symmetric six foot Blue Spruce!

It’s been our tradition to cut one down for about 5 years now and I hope it’s one we’ll continue as we get older.

If you’re feeling a little behind, too, don’t worry, because I’ve got your covered in the kitchen.

Everyone needs some on-the-go staples to turn to when your day is packed with back-to-back holiday cheer.

I’m so excited to share this pairing with you of Pumpkin Cornbread Mini Muffins with Fawen Soup!

It’s the perfect duo to get you through December nourished and satisfied while you tackle family, friends, and fun.

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Creamy Peanut Butter Tahini “Fat Bites”

By Flora & Vino 7 Comments

5-ingredient peanut butter tahini “fat bites” combining whole foods fats like nuts, seeds, and shredded coconut! Perfect for squashing hunger on long days.

Hi, friends!

On Sundays I like to prep a treat for the week. Something healthy but satisfying.

If you’re plugged into the health and wellness space, you’ve probably heard the buzz lately about healthy fats.

Your bowl just isn’t complete without a big hunk of avocado or drizzle of nut butter.

I personally am thrilled to see fats get some love because peanut butter, avocado, and coconut are some of my favorites.

So…what if we smushed them all together?

Let’s find out.

These Creamy Peanut Butter Tahini Fat Bites require only five ingredients, one bowl, and a short bake in the oven!

Somewhere between a cookie, macaroon, and an energy ball, they’re perfect for nutritious snacking and meal prepping.
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Rainbow Rice Noodle Bowls

By Flora & Vino 5 Comments

Rainbow rice noodle bowls packed with colorful veggies, edamame, and gluten-free rice noodles with an oil-free creamy miso tahini dressing.

OK, it’s officially one week post-Thanksgiving world!

Have you finally finished off your mountains of leftovers?

Are you craving the rainbow now?

Before the countdown to Christmas dinner begins, I wanted to share a colorful light dish that has healing gut superpowers!

Yes, superpowers!

These Rainbow Rice Noodle Bowls are the perfect meal to munch on this December between heavier holiday feasts.

Have you tried miso yet?

A few years back, the only miso in my diet was the steaming miso soup Dan and I got at the Japanese steakhouse where we had our first date.

Actually, the only probiotic in my diet at all was yogurt.

Boooooring.

Now, all fermented foods are my jam, miso included!

Miso, along with all fermented food, increase the amount of good bacteria existing in your gut.

It has a satisfying salty flavor that works perfectly in sauces in dressings to add to your meals.

This dressing is salty, sweet, and thick, and pairs perfectly with tender-crisp veggies without any added oils!

I’ve been hearing more and more that the foundations of health originate in the gut, so let’s do some preventative care together and load up on colorful veggies dressed up in creamy miso tahini.

‘Tis the season!

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Kabocha Squash Cranberry Muffins

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1-bowl kabocha squash cranberry muffins made with leftover cranberry sauce on top. Perfect to use up extra holiday roasted squash and cranberry sauce!

Raise your hand high if you’ve still got leftover cranberry sauce in the fridge from Thanksgiving.

Me too.

It was so exciting to see all of you enjoying my 2-Way Low Sugar Orange Cranberry Sauce as part of your holiday feast!

If you haven’t made a jar yet, now is the perfect opportunity to practice before Christmas.

Now raise your hand if you’ve got leftovers because you made another jar (or two) after Thanksgiving Day.

Guilty again!

I’m so glad I did, though, because the leftovers became the sweet and sexy ruby red topper to these Kabocha Squash Cranberry Muffins!

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