Oil-Free

Cran-Apple Tempeh Kale Salad

Cran-Apple Tempeh Kale Salad made with massaged kale, diced apple, walnuts, tempeh crumbles, and raw nut cheese. Perfect for easy fall meal prep lunches.

Happy Labor Day Weekend!

Is it just me, or are you stuck in a weird rut with your eats too: oscillating back and forth between juicy summer peaches and crisp fall apples?

I’m going to miss the late night summer strolls with Harper around the neighborhood but I’ve been a sucker for fall food.

Obviously the allure of apples won out for this post.

I wanted the first of this month to elicit all the fall feels!

This Cran-Apple Tempeh Kale Salad is a favorite of mine.

It’s fresh and hearty, sweet and savory; just like Fall should be.

So, did it work?

Are you feeling fall?

I think you might need to make it first to get the full effect, ok?!

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Summer Spinach Salad with Turmeric Tahini Dressing

By Flora & Vino 4 Comments

Summer spinach salad with turmeric tahini dressing, quinoa, summer vegetables, and avocado. Perfect to meal prep for lunch!

Happy Sunday!

How are you enjoying the end of your summer?

It’s honestly felt a lot like fall here in Virginia in the past few days, but I’m not complaining.

The crisp cool weather felt so amazing on our Sunday run this morning.

This Summer Spinach Salad with Turmeric Tahini Dressing is my last ode to summer in salad form.

The combination is fresh, bright, and light, with a sweet cider-y dressing that will get you jazzed about fall.

It’s also perfect for meal prep, for anyone going back to school or just back to the kitchen basics!

Oh, lunchtime.

I feel like most people would say that breakfast is the most hectic meal of the day, but for me, it’s definitely my mid-day meal!

Usually, when lunchtime rolls around I’m halfway through a photo shoot in a kitchen that looks more like the target of a natural disaster than a place for civilized eating.

So, I’ve been a bit lazy about my lunchtime “recipes” lately.

And by lazy I mean I’m throwing all of the raw and steamed veggies, leftover quinoa, avocado, and a tahini dressing in a bowl.

This solid blueprint never fails to fuel me, and if it ain’t broke…

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Vegan Chocolate Peanut Butter Pudding

By Flora & Vino 7 Comments

Easy protein-packed red-bean based pudding that you can serve in 10 minutes. Packed with protein, fiber, and antioxidants to fuel your day!

Story time.

Dan came up home from work while I was photographing pretty pudding cups and before he could even change I dropped my camera, picked up the closest pudding cup, and shoved it in his face aggressively asking, “Would you eat this???”

“Yeah,” he said, and I quote, “Looks like a dessert a restaurant would serve.”

Well, shucks, thanks, babe.

I smiled gleefully, because I’d definitely want to dine at the restaurant that serves Chocolate Peanut Butter Pudding Cups for dessert, wouldn’t you?

They only require 5 ingredients and 10 minutes for the perfect protein packed pudding that’s oil free, gluten free, and naturally sweetened!

It’s not exactly a secret that I love my bean-based desserts.

If you have any doubts, check out my dessert archives and go crazy over all of the chickpea cookies, and bean based brownies and blondies!

I just really like my desserts to pack a whole foods protein punch instead of being void of all nutritional value.

Legumes have this magical way of melting into recipes to take on sweet flavors while leaving all of their “beaniness” business behind.

Of course, when Dan found at that these pudding cups were bean-based, he wasn’t crazy about it, but that’s why you’ve got to tell people after they’re drooling, OK?

Or after they’re on pudding cup number two.

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Stone Fruit Stuffed Sweet Potatoes with Maple Tahini

By Flora & Vino Leave a Comment

Stone Fruit Stuffed Sweet Potatoes with Maple Tahini for a hearty breakfast packed with seasonal fruit and a delicious maple tahini drizzle.

While breakfast is my favorite meal of the day, it’s also the one my taste buds voted most likely to be predictable.

Yours too?

I know, it’s hard.

You wake up and want the tried and true.

But here’s an idea– let’s talk about sweet potatoes, sweet peaches, and maple tahini.

Are you drooling yet?

Snap out of your breakfast rut with these Stone Fruit Stuffed Sweet Potatoes with Maple Tahini for easy plant-based fuel!

I went through a major sweet potato phase about two years ago where I was eating a sweet potato a day.

If I got to the end of the day sans sweet pot, you bet your bottom dollar I loaded one up for dessert.

I mean, they’re hard not to love, and act as the perfect base for any meal.

They’re oh so versatile, comforting, and filling.

You can go sweet or savory; simple or extravagant.

Lately, I’ve been craving them for breakfast loaded up with a hearty mix of fruit, nut or seed butter, and yogurt.

You’re going to love these Stone Fruit Stuffed Sweet Potatoes with Maple Tahini.

They’re sweet, satiating, and packed with all of my favorites.

Not to mention fiber, protein, healthy fats, and complex carbs.

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The Best Vegan & Gluten-Free Blueberry Muffins

By Flora & Vino 15 Comments

The Best Vegan & Gluten-Free Blueberry Muffins naturally sweetened with maple syrup for a nutritious breakfast or snack.

The Best Vegan & Gluten Free Blueberry Muffins served on blue plate with a knife on wooden board

Well, well, well. If it isn’t Sunday again.

I’m writing this blog post from our community pool.

It’s Sunday and I wanted to bring my work outdoors.

This sounds like a reasonable thing, yes?

Aside from the fact that I’m typing this on tiny half visible keys over shrieks and splashes of kids and the gossipy couple that sat down in the chair next to me (out of all the seats!).

I really can’t believe it’s August already, can you?

So I keep harassing myself with not so gentle reminders to get outside and enjoy the sunshine while it’s here.

But enough about me– can we talk about breakfast?

Let’s talk about these Vegan & Gluten-Free Blueberry Muffins.

Correction: The BEST Vegan & Gluten-Free Blueberry Muffins!

They only require one bowl, a serious love of blueberries, and a mug of something warm to enjoy them with.

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Adzuki Bean Bowl with Pineapple Salsa

By Flora & Vino 10 Comments

Adzuki bean bowl served with creamy coconut quinoa, sweet pineapple salsa, and spicy kimchi. Perfect for meal prep and easy workweek entrees!

Sometimes you have to write to determine exactly what you’re writing about, right?

Well, I’m writing to you for the first time from my new standing desk, shuffling my weight from side side with a view overlooking the neighborhoood.

I finally took the plunge and ordered one for studio purposes and I’m loving drooling over photos at eye level.

Also, I wanted to offer up this Adzuki Bean Bowl with Pineapple Salsa.

I know you’re dying to get on eye-level with this bowl, too, that’s packed with protein, probiotics, and tropical vibes.

This fresh plant-based bowl is exactly what you need to make the end of summer taste a little sweeter!

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Summertime White Bean Chili

By Flora & Vino Leave a Comment

Summertime white bean chili with summer vegetables and a kickin’ oil-free broth. Perfect to heat up your summer dinners with some spice!

Hi, guys!

I got my hair highlighted yesterday for the first time in a decade.

The last time was on a whim in college, and I’ll never forget watching in horror as the stylist descended on my capped head with sharp hooks that left my scalp hurting for days.

Oh, and the highlights were more like skunk-lights.

But this highlight left me feeling pampered and sunkissed– a much needed change.

Kind of like this Summertime White Bean Chili; the other “highlight” to my week, if you will.

It comes together in 1-pot with fresh seasonal summer veggies, white beans, and a perfectly spiced oil-free broth.

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Creamy Cauliflower Dip

By Flora & Vino 5 Comments

Easy 6-ingredient creamy cauliflower dip that’s oil-free, legume-free, and perfect for pairing with your favorite veggie chips!

Hi guys!

I didn’t go grocery shopping over the weekend like I always do, and it honestly surprised me how much lighter I felt when I woke up yesterday with hardly anything in the fridge.

Yes, bare fridges make me happy, in the same sort of the way a blank page makes me happy.

Instead of being dangerously full of fresh produce, it’s packed with potential.

Can you sense it?

The potential for perfectly stacked jars of Creamy Cauliflower Dip, y’all.

The 6-ingredient vegan, paleo, and oil-free veg-centric dip you need in your fridge and life ASAP.

In my bare bones fridge, I was able to finally see the head of cauliflower hanging out in the back corner, thinking it was a goner.

So here’s the thing.

I always buy a head of cauliflower at the store just to have on hand, much like I do most vegetables and produce that I tend to use on a regular basis.

I buy them on autopilot because I always do, more out of fear of not having them than excitement at having them.

But that empty fridge blissful feeling made me realize that I need to be a bit more mindful of what I’m bringing into the house, and make sure everything has a purpose.

So I gave that cauliflower a purpose!

You know those days in the kitchen when you sort of throw things in a blender with a blasé attitude?

That was me yesterday with this Creamy Cauliflower Dip.

I steamed up the cauliflower, tossed it in the blender with lemon, tahini, and garlic, and hit blend.

Seconds later, I had a silky smooth dip that I couldn’t help but eat by the spoonfuls.

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No-Churn Maple Tahini Ice Cream Sandwiches

By Flora & Vino Leave a Comment

No-Churn Maple Tahini Ice Cream Sandwiches made with coconut, cashew, maple syrup, and an optional tahini twist. Smash between two snack cookies!

Did you have an ice cream man growing up?

Ours was the coolest.

He’d roll up in that tacky white truck playing The Entertainer and all of the kids jumped out of the water to pool their change.

My sister and I stood in line waiting, dripping wet, fists full of quarters, and when we got to the front, he’d call us by name and recall our favorite order with remarkable accuracy.

So, basically, he reached for the cookie sandwich when he saw me coming.

This No-Churn Maple Tahini Ice Cream is so easy to make with only 4-ingredients, and even easier to smash together between cookies for an adult version of my childhood favorite! …

Tofu Steaks with Apricot Cucumber Mint Compote

By Flora & Vino 2 Comments

Protein-packed grilled tofu “steaks” marinated, grilled, and served with an easy apricot cucumber mint compote and fresh seasonal veggies.

Have you made it away on your summer vacation yet?

I’ve been dreaming about…a totally extravagant…STAYCATION.

You know, the kind where you just sort of press pause on life and do ALL of those things that you never seem to have time to get done.

Yes, I dream big.

But someone will probably have to bar me from the kitchen for it to be at all effective…

Because next thing you know I’ll be 5 feet of dishes deep in a recipe with my camera in my hands.

These Tofu Steaks with Apricot Cucumber Mint Compote are my latest and greatest way to enjoy tofu this summer.

They’re complete with some serious grill marks, a sweet four-ingredient compote, and fresh seasonal veg!

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