Oil-Free

Lemon Poppyseed Muffins with Coconut Butter Glaze

Easy 1-bowl lemon poppy seed muffins with a 2-ingredient coconut butter glaze. Vegan, gluten-free, oil-free, and naturally sweet.

It’s March!

Let’s make all things bright, citrus, and sweet.

That means lovin’ on lemons.

Lemon.

One of the regulars that carries over from grocery list to grocery list in my sprawling cursive, a staple in my kitchen.

I love them bowled on the granite counter, bright smiley face yellow, as if ready to be captured in a still life painting.

I love muddling a wedge into water when water is the last thing you want to drink.

I love to big squeeze 1/2 of one all over my vegetables with runny tahini for the quickest (and best) DIY dressing.

I also really love them in these Lemon Poppyseed Muffins with Coconut Butter Glaze.

These 1-bowl muffins are perfect to ring in spring with refreshing citrus and creamy coconut butter.

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The Quickest Vegan Curry

By Flora & Vino 5 Comments

Easy vegan curry made with coconut milk, warming spices, and your favorite veggies. Serve over quinoa or cauliflower rice or by itself!

Helllllllo.

Did you watch the Academy Awards on Sunday?

I may or may not have teared up over my dinner when Lady Gaga and Bradley Cooper took the stage to sing “Shallow”.

Oh, maybe I didn’t tell you yet– I finally watched A Star Is Born last week and I’ve been low-key obsessed with the movie and music ever since.

Which looks like me listening to the soundtrack on repeat in the studio with my camera hovering over my curry.

Curry! Do you like it?

Dan hates the smell of it, but I love everything about it, so he dealt with the aromatic kitchen after I tested and retested today’s post.

The Quickest Vegan Curry is what you need in your life to get you through the rest of winter.

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Raspberry Oat Crumble Bars

By Flora & Vino 13 Comments

Easy raspberry oat crumble bars made with just 6 whole food ingredients. Perfect for a quick breakfast, snack, or healthy dessert.

Relationship status: My taste buds and I are kind of broken up.

It’s definitely them and not me– it’s like they’ve gone on sensory strike after being overworked and exhausted.

I’ve just felt a little off lately, the usual *go to* foods sounding less than appealing.

Last night I pushed the mound of asparagus aside and couldn’t fathom forking the spears and eating them.

Which is I why I practically force-fed this recipe to Dan, asking for his most critical feedback.

He reported back that they were “good”, and “like a real breakfast bar”, so I’m going to take that as a compliment.

So…if you don’t like these Raspberry Oat Crumble Bars, you know who to blame.

But what’s not to love about these nutritious breakfast bars that are made with just 7 ingredients for a convenient snack or meal?!

Trust the buds and let’s get baking.

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Red Bean & Pomegranate Salad

By Flora & Vino Leave a Comment

Red Bean & Pomegranate Salad with a zippy yogurt tahini dressing. Perfect for meal prep and plant-based lunch inspiration.

Hello, world.

I’m sitting writing this out and about!

It feels so fresh to stare out into the daylight outside of a coffee shop instead of through the artificial lights of my office cave.

I need to remember this when I’m totally IN IT (have you seen Garden State?) in the workweek, feeling that intense vortex of busy-ness that doesn’t always lead to productivity.

Sometimes you have to get out and smell the roses to write about the roses, ya know?

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How was your weekend?

I ate out a lot more than usual; a welcome break from my usual kitchen happenings.

We had a lovely dinner at True Foods Kitchen last night and today I celebrated my dad’s belated bday with my parents and sister.

So now I’m refreshed and ready to get into the new week with a little meal prep– starting with this Red Bean & Pomegranate Salad with Yogurt Tahini Dressing.

It’s light and nutritious, with a creamy oil-free dressing and pops of pomegranate and sweet red beans.

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Vegan & Gluten-Free Red Velvet Cake with 2-Ingredient Chocolate Frosting

By Flora & Vino 5 Comments

Red velvet cake sweetened with coconut sugar and red with raw beets. Finish it with a 2-ingredient chocolate frosting.

Whenever friends tell me their favorite cake flavor is red velvet, I’m equal parts skeptical and intrigued.

Because what flavor is that, exactly, please?

Mildly chocolate and very red?

In our last neighborhood we had a cupcake shop down the street that sold vegan red velvet cupcakes and after sinking my teeth into the ruby red fluff, I understood what all of the fuss was about.

I set out to recreate the flavors in my kitchen with all natural ingredients that tell it like it is.

Because we want to eat our cake and know what’s in our cake too, yes?

This delicious Vegan & Gluten-Free Red Velvet Cake with 2-Ingredient Chocolate Frosting doesn’t leave any mystery.

It’s made with vegan and gluten-free with whole foods ingredients and a decadent chocolate frosting.

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Chocolate Coconut Covered Strawberries

By Flora & Vino Leave a Comment

Easy vegan chocolate covered strawberries with a crunchy chocolate coconut exterior. Perfect for a healthy Valentine’s Day treat!

When I was in high school I thought I was way too cool for Valentine’s Day.

“Valentine’s Day is a holiday invented by greeting card companies to make people feel like crap,” I used to tell myself, to quote Eternal Sunshine of the Spotless Mind (one of my favorite movies of all time– have you seen it?)

I told myself I could be cool like Clementine.

I didn’t need anyone to shower me with roses and candy and sweet nothings.

My friends and I wore black while everyone else wore pink and I pretended not to feel pangs when the roses delivered in class by “cupid” weren’t for me.

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Peanut Butter & Jelly Crisscross Cookies

By Flora & Vino 2 Comments

Easy peanut butter and jelly cookies with a hearty oat flour base. Naturally sweetened with berries and jam. Perfect for a healthy breakfast, snack, or dessert.

Are you surviving the Polar Vortex?

It’s been too cold here to do much of anything, and Harper and I are feeling a little stir-crazy.

The kind of crazy that makes you bake all day and then jump around to an intense dance workout at 7 PM because…cold.

Aside from getting back into cardio (it’s been a while!), I made three batches of Peanut Butter and Jelly Crisscross Cookies.

These easy oil-free, gluten-free, and no sugar added cookies really hit the spot for a quick nutritious snack.

You can have them on the table in 10 minutes with just 6 ingredients!

This messy marrying of peanut butter and jelly in quick cookie form is one you don’t want to be without when the temps drop.

So let’s drop it like it’s (not) HOT.

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Chocolate SunButter Rice Crispy Treats

By Flora & Vino 12 Comments

Chocolate SunButter Rice Crispy Treats naturally sweetened and nut-free! Enjoy as is for a snack or dessert or add a creamy 2-ingredient frosting.

Did you know that National Peanut Butter Day was this past week?

I had way too much fun scrolling through desserts dripping with PB and entrees drizzles with peanut sauce on social while casually wiping away the drool.

Which is all good and fine for all of you nutty folk, myself included.

But after giving peanut butter all of the lovin’, I thought we should give seeds a bit of attention…you know, in case they felt left out.

These Chocolate SunButter Rice Crispy Treats (Nut Free) require only 5 ingredients to make!

They’re kid-friendly, delicious, nutritious, with a super seed twist on your childhood classic.

NO NUTS ALLOWED.

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1-Pot Vegetable Minestrone

By Flora & Vino 4 Comments

Easy 1-pot vegetable minestrone with a delicious tomato-based oil-free broth. Perfect for meal prep, family style soup, and every day eating.

Friends, it’s been a week and it’s not even Friday.

I know you know what I mean.

A few weeks ago some pixels decided to party on my MacBook pro screen and they’ve been dancing up and down in vertical lines on the right side of my screen ever since.

I decided to let them do their thing, rock on, since I could still see the food photos on the left.

Annoying, but manageable.

Fast forward to last night, when, to add add insult to injury, I managed to actually crack the screen.

It went something like this– the laptop in the living room with Lauren.

I fell asleep on the couch, laptop open and sprawled across my lap, and sat up to watch said laptop crash into the hardwood floor at a dizzying 45 degree angle.

When it rains, it pours, right?

If only it was raining 1-Pot Vegetable Minestrone Soup.

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Vegan Banana Chocolate Chunk Bread

By Flora & Vino 3 Comments

Vegan Banana Chocolate Chunk Bread made in 1-bowl. Naturally sweetened with bananas and coconut sugar.

I was sitting in 10th grade Psychology class when my friend, Dan, pulled out a loaf of banana bread from a large Ziplock bag.

“Want this?” he said, offering the crumbled loaf to me.

“I realized afterwards that I forgot to add sugar,” he said sheepishly.

I grabbed a big chunk from inside and chewed.

Banana walnut, yum.

It was a little (okay, a lot) bland, but I liked how you could clearly taste the bananas and nuts.

The bell rang.

He shrugged, “You can have it if you want.”

So I tucked the ziplock bag of sugar-free banana bread into my backpack and strolled out into the locker bay.

For the remainder of the day I enjoyed pieces of bland banana bread, the subtle sweetness growing on me, and by dismissal time I was pretty sure I needed the recipe.

I didn’t quite feel right continuing into 2019 without a banana bread recipe on the blog.

Before we continue, no, this isn’t a remake of my friend Dan’s sugar-free banana bread fail.

But if we were doing one of those word association games I’d probably tell you this story if prompted, “BANANA BREAD.”

What I do have for you, though, is a delicious banana bread recipe that’s also oil free and refined sugar free, which is pretty cool.

This weekend we cleaned the oven for the first time since moving in (two years ago).

Obviously by we I mean it was Dan who wiped it down and it was me who watched in disgust as the paper towel came out black again and again.

I vowed to never let it get that bad again, and then I set out to start breaking it in again.

This Vegan Banana Chocolate Chunk Bread was the first thing I baked in our freshly spruced furnace.

So here’s how to dirty up your oven in the best possible way.

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Oil-Free

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