Grain-Free

Creamy Vegan 1-Pot Pasta

Creamy Vegan 1-Pot Pasta made with chickpea pasta with almond milk, marinara sauce, and nutritional yeast for an easy dinner.

Do you ever feel like making dinner is the hardest thing you do all day?

Sometimes it feels like that for me, and friends, I create food content for a living.

Really I think the “hard factor” comes from the decision fatigue of food options as opposed to the actual cook time, you know?

After a long day, the last thing you want to is learn a new recipe, test new ingredients, or dirty every pot you own.

So lately I’ve been focusing on getting back to classic recipes that allow me to think less about food, if that makes sense.

The shorter the ingredient list, the better!

I’ve been keeping a 1-pot pasta from you for several years now, and I think it’s the perfect opportunity to share.

This Creamy Vegan 1-Pot Pasta is made with chickpea pasta, almond milk, marinara, and nutritional yeast for an easy dinner.

You can make it as elevated or basic as you’d like by adding or subtracting garnishes and sides.

Either way, you’re guaranteed a healthy meal that’s ready in 1-pot in 10 minutes.

Think how much of your precious brain space that frees up!

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Raspberry Chia Pudding

By Flora & Vino 11 Comments

Raspberry Chia Pudding with fresh raspberries and soaked chia seeds naturally sweetened with maple syrup. Perfect to prep for a quick snack!

February means a few things to most of us: the shortest month of the year and Valentine’s Day!

Oh, and groundhog’s day.

(Did he see his shadow this year???)

My favorite part about Valentine’s Day is the excuse to make pink variations of all of my favorite foods.

Well, aside from the chocolate.

Raspberries are a favorite of mine for V-Day because they look beautiful and (spoiler alert) they turn a pretty pink color when blended.

If you’re looking for something pink to make this Valentine’s Day, try out this Raspberry Chia Pudding.

It’s made with fresh raspberries and soaked chia seeds naturally sweetened with maple syrup.

Try preparing it for a quick snack or breakfast for the week ahead!

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Coconut Creamed Kale

By Flora & Vino Leave a Comment

Coconut creamed kale made on the stovetop with green and lacinato kale in a coconut-based sauce for a quick and cozy plant-based side.

If you need a last minute holiday side to end the year with pizzazz while also getting your greens in, I got you.

If you’ve been around here a while, you know I’m more than OK to eat most of my produce raw, steamed; zero frills, low effort.

But recently I went on a “creamed vegetable” kick.

Maybe because it’s winter and I felt like my vegetables deserved to have a lot of fun before the new year.

I was reminded of eating creamed corn as a kid, and how nice that was, so I set out to create a cozy vegan alternative.

While I tried both creamed corn and creamed kale, the greens won me over in the end.

Let’s tame our kale together and make this Coconut Creamed Kale.

It’s made on the stovetop with green and lacinato kale in a rich coconut-based sauce for a quick and cozy plant-based side.

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Chocolate Sesame Tahini Cookies

By Flora & Vino 2 Comments

1-bowl Chocolate Sesame Tahini Cookies made with oat flour, tahini, and cacao powder naturally sweetened with maple syrup for a healthy cookie.

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The end of the year is kind of a strange time, isn’t it?

I’ve been reflecting a lot in the past few weeks on goals, dreams, and intentions that I set for 2023.

In some areas, I absolutely achieved my goals.

I prioritized my health and wellness, made a lot of delicious recipes, and made lots of amazing memories with M, friends, and family.

But there’s other goals that have fallen flat: I can’t do an inversion yet, and it honestly feels like I’ve digressed a bit in my German.

My word for this year was abundance.

I described it best on Instagram, “abundance in all things – body, business, finance, spirit, relationship, movement, and stillness.”

Basically, I want to feel intense enough-ness, that I am enough, that there is enough, that there will be enough.

But, there’s never enough Chocolate Sesame Tahini Cookies…

So I invite you to make these 1-bowl Chocolate Sesame Tahini Cookies made with oat flour, tahini, and cacao powder naturally sweetened with maple syrup.

They’re the perfect hybrid of sweet treat and healthy cookie and you and yours will love them this holiday season.

Make a batch and count your wins this year, boo.

I bet that there are more of them that you think, and that your dreams are closer that you imagine.

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Sweet Potato Pie Bars

By Flora & Vino 1 Comment

Vegan and gluten-free sweet potato pie bars with an almond flour crust, naturally sweetened with dates. The perfect portioned holiday bite!

While brainstorming pie flavors, I happened upon a recipe for sweet potato pie.

“Now that’s something I haven’t tried yet,” I thought.

Being a self-proclaimed sweet potato addict, I knew I had to make it happen before Thanksgiving to share with you.

As sweet potatoes are gloriously sweet all by themselves, I knew it would be easy to whip them into seasonal pie!

M’s brain tells him that everything orange is pumpkin, so he has referred to this recipe multiple times as “pumpkin pie”.

To which I corrected him with an exaggerated sigh and huffed, “it’s *sweet potato*!” in response.

While it’s understandable that you confuse the two (they’re both orange and delicious) I like to think these sweet potato pie bars are something special.

These vegan and gluten-free Sweet Potato Pie Bars are made with an almond flour crust and a fluffy sweet potato interior.

Served them in squares with a dollop of coconut whip for the perfect portioned holiday dessert!

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Sweet Potato Shepherd’s Pie

By Flora & Vino Leave a Comment

Cozy sweet potato shepherd’s pie with cooked lentils and garden vegetables topped with mashed sweet potatoes and served with vegan mushroom gravy.

It’s officially casserole season, which means it’s time for foods to turn beautiful beiges and browns.

I’m all about edible hugs from stews, soups, and casseroles, but monochromatic food, while delicious, is a little less than photogenic.

Which is why I love this Sweet Potato Shepherd’s Pie, because it manages to be both cozy and vibrant.

This sweet potato shepherd’s pie is made with cooked lentils and garden vegetables topped with mashed sweet potatoes and served with vegan mushroom gravy.

This recipe is for my outside the box thinkers, because it’s creative in every layer.

The filling, instead of traditional meats, is made with green lentils, frozen vegetables, and seasonings.

For the mashed potato layer, I decided to make mine sweet potato mashed potatoes, because, why not?!

When I have a choice, I always choose sweet potatoes over regular potatoes.

The sauce is made from dried mushrooms and is super easy to whip up on the stovetop to dress your winter eats.

This recipe makes a LOT of food, so it’s perfect for sharing with family and friends this winter season!

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Peanut Butter Stuffed Dates

By Flora & Vino Leave a Comment

Peanut butter stuffed dates for a quick and healthy snack made with gooey Medjool dates, creamy peanut butter, and dark chocolate chips. So good!

We’ve allllll been there.

It’s been a long day that just keeps going and you’re completely out of snack options.

Or maybe you’ve got all your snack options around but you’re just really freaking tired of them.

In times like this, keeping it simple is important.

These Peanut Butter Stuffed Dates were born from one of these exact circumstances.

It was a Sunday and I hadn’t been to the grocery store so the fridge was bare bones and my need for a snack was dire.

In a moment of inspiration, I grabbed a Medjool date, pitted it, then spooned in peanut butter and finished it with dark chocolate chips.

The moment I sunk my teeth in I new it wouldn’t be the first time I had this pairing.

Peanut butter stuffed dates are a quick and healthy snack made with gooey Medjool dates, creamy peanut butter, and dark chocolate chips.

Try them out for a quick snack or dessert when you’re in a pinch!

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Flourless Vegan Brownies

By Flora & Vino 2 Comments

Flourless vegan brownies made with black beans, nut butter, and naturally sweetened with maple syrup and dark chocolate. The best black bean brownies!

Where did September go, friends?!

I haven’t done much baking this fall, so let’s change that today.

And I have the perfect recipe; one I’ve been saving for just the right moment.

I know what you’re thinking.

“Black bean brownies, Lauren?! That’s SO 2017. ”

So let me preface this by saying that nothing about these black bean brownies tastes like black beans.

These Flourless Vegan Brownies are dense, fudgy, and chocolate-y with just 5 easy ingredients.

The best part is that they’re packed with plant-based protein, fiber, and healthy fats.

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Collard Green Enchiladas

By Flora & Vino Leave a Comment

Collard green enchiladas made with rice and beans wrapped in collard greens and smothered in enchilada sauce and topped with vegan cheese.

“Do you get a lot of free stuff?” people asked when they find out that I’m a food blogger.

“So much!” I always respond, not to brag, but to be totally transparent.

And it’s true, being a food blogger has its most definite perks.

It’s fun being the first try try healthy products and getting restocked on my favorite brands.

But what people don’t ever think about is…what do *do* with all of it?!

Or maybe you do think about that, I’m not sure.

My friends aren’t strangers to the “care packages” I gift them when we meet.

And I’m definitely a favorite at M’s work, where he takes boxes of goodies to share upon my request.

But sometimes I like to keep things for myself, particularly if it’s fresh delivered produce.

Some of the best recipes come from forced creativity, and I was definitely pressed to be creative 2 giant bundles of collard greens arrived on my doorstep.

These Collard Green Enchiladas are made with rice and beans wrapped in…collard greens!!!

Afterwards, they’re smothered in enchilada sauce and topped with vegan cheese.

How’s that for creativity, hmm?

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Pumpkin Apple Baked Oatmeal

By Flora & Vino 1 Comment

Pumpkin apple baked oatmeal made with oats, pumpkin, diced apple, fall spices, and chopped nuts. Bake it in under an hour for a fall meal prep breakfast!

This week has been fueled by Pumpkin Apple Baked Oats for breakfast, in a never ending supply.

That’s because last weekend I tested not one, not two, but three different variations!

And, yes, I’m still working through my five bags of apples that I accidentally ordered 2 weeks back.

However, I’m putting them to good use in this recipe.

It smelled *so* good in the kitchen while recipe testing; pumpkin spice and cinnamon and sweet baked apple permeated the air.

Sometimes I can’t decide between pumpkin and apple this time of year.

So the version I settled on has equal parts pumpkin and apples with a delicious vegan cream cheese frosting.

You’re going to love these Pumpkin Apple Baked Oats for a quick fall breakfast.

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