Gluten-Free

Summer Squash & Chickpea Meal

Summer Squash & Chickpea Meal packed with summer produce in under 30 minutes! Perfect for busy summer nights and weekly meal prep.

Dan has a theory that food tastes better if you clean the dirty dishes before you chow down.

I wouldn’t know, because I always greedily dig into my food while I let the dirty dishes “soak”.

They totally need to do that, you know.

That’s why I make meals like this Summer Squash & Chickpea Meal so there’s only one pan staring up at me under soap suds after dinner.

Oh, and because it tastes like everything fiery and fun about summer in a pan.

I love making this one-pan meal because it builds on itself until you’re left with a pan brimming with perfectly spiced chickpeas and veg.

How can all that flavor fit in just one pan?

Well, it is a pretty big pan.

No, seriously, pull out your largest pan for this recipe because you need to accommodate for a lot!

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Tempeh Burgers with Portobello Mushroom Buns

By Flora & Vino 3 Comments

Marinaded tempeh burgers served between portobello mushroom buns with classic toppings. The perfect gluten-free and vegan alternative for summer grilling!

I’ll be honest, friends.

I didn’t actually pick the epic pictured stack up and eat it sandwich-style.

It was more of a knife and fork kind of a meal.

But that doesn’t make the combo any less respected as a burger.

On the contrary, friends, only the most bad-ass epic burgers have to be eaten with utensils.

Burgers like these Tempeh Burgers with Portobello Mushroom Buns.

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Easy Mexican Macro Bowls

By Flora & Vino 6 Comments

Easy Mexican Macro Bowls packed with plant-based protein, leafy greens, and summer vegetables. Perfect to meal prep for workweek lunches.

I’m a hot weather person for sure, but it’s been too hot in Virginia, even by my standards.

Our AC has been fickle lately too, not quite broken, but sitting somewhere on the cusp of breaking.

Like it’s working *way* too hard.

I welcome you to cool off with me by making this super easy Mexican Macro Bowl!

This macro bowl is inspired by all of the seasonal colorful tomatoes, ears of corn, and giant zucchini you probably have sitting in your fridge right now.

Because don’t they say that spicy foods cool you down?

Let’s try.

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Chocolate Chick-Date Cookies with Almond Butter Cacao Frosting

By Flora & Vino 12 Comments

Chocolate chickpea cookies with almond butter, cacao, and Medjool dates. Top them with an easy 3-ingredient chocolate almond butter frosting!

It’s been one of those weeks where I want all the chocolate.

Annnnnd it’s only Tuesday.

Being a planner, I’m always looking ahead to anticipate things I might need before I need them.

I’ve got tons of “just in case” items ready to pull out in the rare circumstances when they might briefly shine.

You do this too, right?

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Blueberry Hemp Heart Protein Pancakes

By Flora & Vino 5 Comments

Gluten and grain-free pancakes made with protein powder and hemp hearts, lightly sweetened with banana, and bursting with blueberries.

If you haven’t woken up to the smell of pancake batter bubbling on the stovetop, I highly recommend you try it.

There really is no better way to start off your weekend.

Blueberry pancakes are my favorite because they remind me of weekends at home when my parents made them on Saturday mornings.

Don’t tell my other pancake recipes that, though.

I carry on the weekly blueberry pancake tradition in my house by making protein pancakes at least once a week.

My signature pancakes are bursting with fruit and packed with protein.

These Blueberry Hemp Heart Protein Pancakes are my favorite version of the classic, combining fresh blueberries and raw hemp hearts for a nutritious start.

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Tropical Nut Pulp Bites

By Flora & Vino Leave a Comment

5-ingredient Tropical nut pulp bites naturally sweet with exotic dried fruit. Use your leftover nut pulp in this easy recipe!

Have you tried making your own nut milk yet?

I made nut milk a few weeks ago and I pretty much felt like a wizard when I saw the brazil and cashews blend into a frothy creamy white in my Vitamix.

Magic.

Then I whipped up these Tropical Nut Pulp Bites afterwards from the leftover nut “pulp” and that’s when I knew I needed to make nut milk on a weekly basis.

Just to collect the nut pulp for more bites like these.

Shhh.

I still drink the milk.

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Garden Tempeh Macro Bowls with Hemp Heart Ranch

By Flora & Vino 1 Comment

Plant-based macro bowl with crumbled tempeh, seasonal summer vegetables, and an oil-free hemp heart dressing. Perfect for meal prep lunches.

Helllllloooooo, friends!

It’s good to be home.

Even on my most carefully planned vacations I always seem to come home with an insatiable craving for vegetables.

Does this happen to you too?

Oh, what I wouldn’t have done for this Garden Tempeh Macro Bowl with Hemp Heart Ranch when I hobbled in the door with my three (yes, three) suitcases Friday night.

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Sushi Quinoa Power Bowl

By Flora & Vino 1 Comment

Bring the plant-based sushi bar to your house in 30 minutes! Toasted quinoa, steamed edamame, raw veggies, and avocado with a 2-ingredient dressing.

My first date with Dan was at a sushi restaurant.

It was my first time having sushi, so I let him order for the both of us and tried to play cool.

Tried.

I was actually staring at my chopsticks nervously, debating the best method to transport those rolls from point A (plate) to point B (mouth) gracefully.

After figuring out the whole logistics, I decided that I liked sushi.

Spoiler alert: then I went vegan.

After going plant-based I sorely missed all of the sushi flavors without, well, the sushi.

I thought my sushi days were over until I discovered avocado rolls.

Whoever thought to stuff creamy avocado in a bed of sticky rice was a total genius.

I also found that most sushi places are also equipped to make cucumber, squash, or sweet potato rolls too.

Yum.

We always order an appetizer of steamed edamame, pinching the salty green pods hungrily while waiting for the main course.

I created these Spicy Veggie Sushi Power Bowls to combine all of my favorite sushi flavors from the sushi bar to your kitchen.

Recreating my favorite restaurant dishes at home because it allows me total control of quantities.

And of course, who would I be if I didn’t add extra veg to the mix?

I don’t think I’ve ever left a restaurant complaining about too many vegetables on my plate, how about you?

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BBQ Chickpea Salad with Hemp Heart Ranch

By Flora & Vino 2 Comments

BBQ Chickpea Salad with mixed greens and stovetop bbq chickpeas and fresh vegetables served with creamy hemp heart ranch.

Happy Fourth of July weekend, everyone!

It’s been hot hot in Virginia and I want to talk salad.

I’ve never really understood the whole side salad thing.

Have you?

When I order them in restaurants I always end up mixing it with the main course to make an eclectic but scrumptious mess.

Salad might be the last thing on your mind this weekend, but then you haven’t tried this BBQ Chickpea Salad with Creamy Hemp Heart Ranch yet.

Because if you had you wouldn’t be able to get over these flavors.

You’re going to love the mix of smoky sweet warm chickpeas with fresh raw chopped veg, all tied together with a creamy hemp heart ranch.

This recipe was inspired by a salad from “Salad Samurai” by Terry Hope Romero.

I love this book because it takes salad making to the next freakin’ level.

No “wimpy” salads can be found in this gem, friends.

Each page reveals a new protein packed salad with realistic serving sizes, unique flavors, and creative ingredients.

Basically, they make salads that are so much more than salads.

They’re MEALS.

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4-Ingredient Tahini Date Turtles

By Flora & Vino 7 Comments

Easy vegan turtles with 4 ingredients in less than 10 minutes. Oil-free, gluten-free, and refined-sugar-free, these turtles are the ideal treat!

Summer calls for no-fuss desserts that you can whip up in under ten minutes.

Bonus points if they’re cute enough to entertain with.

If you love dipping your dates in tahini or nut butter like I do, you’re already half way to making these 4-Ingredient Tahini Date Turtles.

Let me guide you to the next level of turtles, friends.

If you already love the mixture of chocolate, nuts, and caramel in your average turtle, you’re going to love my version with a tahini twist.

It’s got caramel-y Medjool dates, crunchy pecans, melty vegan chocolate, all enhanced with a ribbon of tangy tahini in the center.

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