Oil-Free

Edible Vegan Cookie Dough

Edible vegan, gluten-free, and refined sugar-free cookie dough made with just four ingredients. Scoop into balls or enjoy by the spoonful!

Does it ever happen to you that you’re craving cookies but what you really want is the cookie dough?

Luckily, one of my favorite parts of plant-based vegan baking is that all of the cookie dough is edible.

It certainly makes recipe testing easier because I can actually taste the dough before tasting the end goal.

If we ever make it to the baked cookie finale.

So…what if we just went ahead and created a cookie-dough recipe just for eating?

This Edible Vegan Cookie Dough is made in 1-bowl with just 4 ingredients that are vegan, oil-free, gluten-free, and refined-sugar-free.

You don’t need to turn on the oven, and you don’t need to do any cookie-shaping.

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Avocado Mint Cacao Chip Ice Cream Sandwiches

By Flora & Vino 2 Comments

Five ingredient creamy ice cream made with avocados, mint, maple syrup, coconut milk, and cacao nibs. Smash between two chocolate snack cookies for dessert!

So, is it summer yet?

I ordered a swim suit this past week in anticipation of sunny summer activities.

The swimsuit was a ruffled two-piecer that didn’t fit quite right out of the cardboard box but looked super cute on the model online.

I’m trying to rock the whole high-waisted swimsuit thing but this one looked more like a wrinkled tutu than a bikini bottom.

I guess you could call it a mint green.

It’s also called a return!

You know what else is mint and green?

These Avocado Mint Cacao Chip Ice Cream Sandwiches that is sure to fit into your summer lovin’ and livin’!

It’s made no-churn with just 5 simple ingredients including avocado, coconut milk, and cacao nibs.

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Oatmeal Tahini Chocolate Chip Scones

By Flora & Vino 20 Comments

Easy oil-free, gluten-free, and refined-sugar-free scones with tahini, oatmeal, and chocolate chips. Perfect with a warm beverage in the morning or evening!

To get through tedious homework in elementary school I used positive conditioning in the form of candy.

I opened a bag of bag of plain or peanut M&Ms next to my textbook and wide rule paper.

For every time I finished a math problem, I popped an M&M or two (or three) in my mouth.

On to the next question.

Solve, savor, swallow, repeat.

Kind of what I did while testing these Oatmeal Tahini Chocolate Chip scones, except instead of M&Ms I popped chocolate chunks.

What, did you think I was going to say an entire scone?!

Friends, this is my first ever scone recipe on the blog!

And because art imitates life, it’s also my first in real life.

Why the first?

Well, I spent most of my adult life baffled by scones.

Maybe it’s because I’ve never been across the pond to England, or maybe it’s because triangles in geometry were never my favorite shape.

Regardless, these triangles of oat-y goodness are now my new favorite dainty treat.

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Chickpea Patties with Cashew Mayonnaise

By Flora & Vino Leave a Comment

Easy chickpea patties made with garbanzo beans and hearty oats. Perfect for meal prep to add to salads, bowls, and plates.

Happy Friday, friends!

Do you have Mother’s Day plans this weekend?

We’ve got back to back mom days planned; lunch with my mom Saturday and lunch with Dan’s mom Sunday.

Personally, I want to know what Harper has in store for her dog mom (AKA ME), because I feel like I could use some puppy love.

Speaking of moms, I’ve got a recipe to share with you today that is mom-approved.

These Chickpea Patties with Cashew Mayonnaise are easy enough to whip up for 30 minutes for a hearty plant based protein!

Why mom-approved?

Because this easy recipe is based on a salmon- patty recipe my mom used to make on school nights growing up.

We usually ate them with tomatoes and mayonnaise for dipping amongst other sides.

After my parents mentioned having them for dinner on the phone, I knew I had to recreate them for the blog.

My mom texted me the recipe and I set out making substitutions.

I was able to easily make it vegan by swapping in canned chickpeas for canned salmon and a flax egg for the egg.

Everything else follows my mom’s scrolling handwritten instructions, save for the few spoonfuls of tahini, because…tahini.

🙂

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White Bean Ricotta & Baby Artichoke Toast

By Flora & Vino Leave a Comment

Savory toast with a white-bean and cashew based ricotta spread topped with baby artichokes and fresh dill. Perfect for brunch or a light lunch!

It’s getting harder to work indoors lately.

The pollen is starting to disappear, and with it all of my restraint for staying indoors.

Even though it’s been a while since I was in school, I still feel the anticipation of summer coming, as is all of us were about to take an epic vacation from life.

Today I stood in my studio, camera in hand, gazing out at bright blue skies and wondering if F&V would mind if I took the day off…

The answer is yes, because I have a recipe for you that needs to be shared and needs to be shared today!

It’s been a second since we did a classic Toast Tuesday, so I thought I’d share this White Bean Ricotta & Baby Artichoke Toast with you.

My new favorite savory toast that’s perfect for casual breakfast, lunch, but elegant enough to serve for (Mother’s Day!) brunch!

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10-Minute Black Bean Taco Salad

By Flora & Vino Leave a Comment

Easy vegan taco salad with black beans, raw chopped vegetables, and easy plant-based toppings. Perfect for meal prep and breezy summer entrée salads.

Happy Friday, friends!

Maybe we should celebrate with a little fiesta, what do you think?

I’ve always been a big taco salad fan, especially when dining Mexican.

I was also a big fan of telling the waiter that it was my birthday so he would bring the birthday sombreros out to my sister and I (oh, wait, was that just last year?!).

Usually the taco salad itself was so filling that I could only feebly munch on the ginormous puffed tortillas shell-shaped bowl after the interior was gone.

This week I brought taco salads back in a big way with this p lant-based bowl that’s hearty and filling without the traditional shell exterior.

How about we make this 10-Minute Black Bean Taco Salad for a lightened up version of the classic?

You just need fresh veggies, black bean protein, and some simple dressings to make this vegan and gluten-free taco salad.

Birthday sombreros optional but recommended.

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Matcha Dusted Raw Brownies

By Flora & Vino 6 Comments

Raw brownies made from dates, nuts, and seeds that are also gluten, grain, and refined sugar-free. Finish them with a matcha dusting for a snack or dessert.

Guys.

Over the weekend I went to my first ever goat yoga class with my sister.

Yes friends.

We did a glorious yoga flow amidst the cutest goats I’ve ever seen in a field of green.

Nothing crazy happened, but I did get my feet licked in downward dog.

We were advised to put away anything we didn’t want to get chewed away, so I tucked all of my raw bars and valuable into my purse and zipped it shut.

We did vinyasa and a series of forward folds and twists while the goats chowed happily on hay around us.

Every now and then one of them would let out a loud SNORT, a funny startling noise that I honestly didn’t know that goats made.

The kind of noise that I might make if you told me you weren’t drooling over these Matcha Dusted Brownies made with 5 ingredients and no oven mitts.

PSH.

Aside from goat yoga, raw brownies have been on my bucket list for a while.

I’ve wanted to share a raw brownie recipe but it seems like every time I think of it the weather cold out and baked brownies sound better.

But now it’s getting warmer out and I’m all about some no bake treats.

These Matcha Dusted Raw Brownies are oil-free, gluten-free, vegan, and grain-free with an energizing matcha finish.

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Vegan Toasted Coconut Samoas

By Flora & Vino Leave a Comment

Vegan Toasted Coconut Samoas made with 7 ingredients and no bake time. Vegan, gluten and grain free, and naturally sweetened with dates.

I was a proud Girl Scout in Elementary School.

Okay, okay, I was actually a Brownie.

But I was a part of the tribe long enough to do my fair share of girl scout cookie rounds and cookie eating.

I went door to door in my chocolate-colored brownie uniform, selling cookies to good natured neighbors.

I’m pretty sure my current neighbors would love me if I went door to door with my latest creation.

These Vegan Toasted Coconut Samoas are made with just 7 ingredients with toasted coconut and chocolate drizzle.

Girl scout cookie season is almost over, but my copy-cat cookie variation is just heating up.

Girl, let’s get scouting.

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Veggie Noodles with Lentil Walnut Mushroom Bolognese

By Flora & Vino 4 Comments

Veggie Noodles with Lentil Walnut Mushroom Bolognese packed with lentil protein and sweetened with dates. Perfect for pasta night in!

Hello, hello!

Do your pups have a favorite parent?

If Harper could talk, she would tell you that without a doubt, it’s Dan.

Dan was away on a business trip this week so Harper was stuck with mom for the last few days.

She mostly moped around under the bed upstairs or impatiently waited by the front door, pouty and persistent that Dan would come home even well after midnight.

We had some good times though, staying up watching the remake of “Overboard” on Amazon Prime last night (cute but nothing like the original!), eating lunch on the deck in the gorgeous seventy-degree weather, and dancing around the kitchen after instructing Alexa to “play party music”.

She even got to scarf down a few veggie noodles that fell on the floor during my shoot today.

This Veggie Noodles with Sweet Lentil Walnut Mushroom Bolognese is the perfect warm weather pasta bowl that’s vegan, gluten, grain, and oil free.

It manages to be both light and refreshing for spring and summer while still being a true protein powerhouse.

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Grain-Free Apricot Almond Energy Bars

By Flora & Vino 9 Comments

Grain-Free Apricot Almond Energy Bars made with 5 ingredients and naturally sweetened with dried apricots. Perfect for a meal prep snack!

Happy Friday, buds!

I’m soaking up all of this spring daylight like it’s my job.

For the past few weeks I’ve been loving waking up early and getting an early morning workout in so I can enjoy the sunshine later in the day.

Do you work out on an empty stomach?

I used to do fasted morning sweat seshes with no problem, but lately I feel like I need a bit of edible fuel in the tank to get things to get moving.

One of my favorite things to grab when I really want pancakes already, but would also really like to finish my Tone It Up app workout first, is a raw bar!

A raw bar like these five-ingredient Grain-Free Apricot Almond Energy Bars can get you through just about anything.

Even burpees and tuck jumps.

Since we’re being honest, I’m a bit of a raw-bar snob, and I have an entire raw bar drawer here at home to prove it.

Yes, you heard me, a whole drawer dedicated to RAW BAR goodness.

When fully stocked, it can be a little challenging to shut.

I like to have all of my favorite brands on stock for simple snacking.

Ex: Open drawer, grab raw bar, tear open, and CHOMP.

The bars that make it to my drawer have the fewest ingredients and the best real foods to fuel.

My raw bar drawer cornucopia got me thinking that I don’t make my own raw bars enough.

Or….like, ever.

You’re going to love how simple the ingredients are on these grain-free apricot almond raw bars!

They’re grain-free, gluten-free, and refined-sugar-free with only five ingredients you’ve probably already got in your cabinets.

Ready to check?

Summery sweet and tart apricots, buttery cashews, raw almonds, crunchy pepitas, and optional shredded coconut.

Check, check, YUM.

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