Oil-Free

Black Bean Collard Burritos with Beet Salsa

Easy grain-free, gluten-free, plant-based burritos made with black beans and collard leaves! Stuffed with veg and topped with beet salsa and tahini drizzle.

This morning I posted on Instagram and asked how everyone’s Wednesday was going.

Which is all fine and good, except that it’s Tuesday.

It’s the last day of travel for us here in California, and if you can’t tell, I’m sort of losing track of the day and time.

Yesterday we saw Napa Valley and today we drive to Sonoma and then on to San Fransisco!

But really, vacation brain or not, how could I forget a “Taco Tuesday”, particularly when I have such a killer Mexican-inspired recipe to share with you?

You’re going to love these Black Bean Collard Burritos stuffed with a mix of raw and roasted veggies and topped with a fun and fresh Beet Salsa!

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Black Sesame Butter Brownies

By Flora & Vino 10 Comments

Decadent dark chocolate brownies with black sesame butter. Sweetened with unrefined coconut sugar and frosted with an oil-free black sesame cacao frosting.

Hey, there.

What’s new?

We’re about to leave for Expo West tomorrow and so far I’ve only managed to pack my luggage full of snacks!

Before I rush to the west coast and T-shirt weather I want to leave you with something sweet.

Black Sesame Butter Brownies is the plant-based dessert you’ve been waiting for before you knew you were waiting.

This super fudgy stack can be on your table tonight for dessert with only 1- bowl and 20 minutes in the oven!…

Cacao Chickpea Cookie Dough “Snackwiches”

By Flora & Vino 4 Comments

Cacao chickpea cookie dough “Snackwiches” made with chickpeas, nut butter, and your favorite cookies. Perfect for a snack or dessert.

What was your favorite ice cream flavor as a kid?

I went through a bunch of favorites– mint chocolate chip, cookies ‘n’ cream, butter pecan…

I’d stand in the line at Baskin Robbins with my family, changing my order over and over again in my head until it was my turn standing in front of the guy at the cash register.

At the last minute, I’d revert back to my original choice.

Chocolate Chip Cookie Dough, duh!

I’m bringing it back in this post with this 6-ingredient Cacao Chickpea Cookie Dough that comes together in under 10 minutes for a nutritious snack or dessert!

Smash it between equally delicious snack cookies and you’ve got yourself a Cacao Chickpea Cookie Dough Snack-wich.

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Japanese Yam Bowl with Turmeric Carrot Cashew Sauce

By Flora & Vino 6 Comments

Japanese yam bowl with chickpeas, broccoli, and roasted yam drizzled with a beautiful turmeric carrot cashew sauce. Perfect for meal prep!

Here’s a fun fact for you.

I don’t travel well.

Like at all.

We have a trip to California coming up next week and I’m already in semi-freak out mode, making lists on lists on lists in my bipolar hand-writing that oscillates between print and cursive when I’m stressed.

The suitcases are out, friends, a looming reminder of all the STUFF that needs to go in them.

So it’s felt like a sort of long week here at F&V, was it like that for you, too?

Thank goodness for basic meals, like this Japanese Yam Bowl with Turmeric Carrot Cashew Sauce.

I’ll give you some yams, chickpeas, greens, and a cool new sauce if you come and help me pack all of things.

Do we have a deal?

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Spicy Tempeh Bell Pepper Chili

By Flora & Vino 6 Comments

Protein-packed plant-based chili made with tempeh, bell peppers, and a spicy oil-free base. Perfect for meal prep and easy weeknight dinners.

When does soup season end, friends?

Asking for a friend.

And because I wanted to squeeze at least one more bowl in before things start to heat up.

I might be too late, though, because it’s almost 70 degrees here today in February!

I’m going to share a recipe with you like it’s winter, OK?

Ironically enough, tomorrow’s forecast calls for 100% chance of several inches of snow.

So if we prep this Spicy Tempeh Bell Pepper Chili tonight, it’ll be perfect for the cold weekend ahead, yes?

It’s the perfect oil-free, gluten-free, and protein-packed soup to cozy up to no matter the weather!

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No-Sugar-Added Raspberry Chia Seed Jam

By Flora & Vino Leave a Comment

No-sugar-added raspberry chia seed jam sweetened with orange and thickened with chia seeds. A refrigerator staple to spread on everything!

Happy almost Valentine’s Day, loves.

I’ve got an easy recipe for you today that’s fresh and festive.

You’re going to love this No-Sugar-Added Raspberry Chia Seed Jam!

I’ve kept this bright berry spread under the radar for a few months now, waiting to share it during citrus season when romance is in the air.

It’s thick, spreadable, naturally sweet, and requires only 4 ingredients and 20 minutes to mix up.

To be fair, I DID warn you about my current PB&J phase.

And who would I be to share a jam recipe without a sufficiently quirky peanut butter pairing?

Try these Apple Chip PB&J Bites for a fun grain-free and gluten-free twist on snacking.

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Dark Chocolate Beet Muffins

By Flora & Vino 6 Comments

Dark Chocolate Beet Muffins made with cacao powder and cooked beets. Perfect for snacking, breakfast, or dessert!

Hey, hey.

It’s me, the vegan muffin woman, popping in to share another delicious muffin recipe.

The groundhog saw his shadow this past week, so, does that mean 6 more weeks of winter recipes?

I feel like I bake even more after Christmas than I do during the holiday season, just to fill these cold dark months with something warm and cozy.

It snowed here on Sunday so, naturally, I stayed in and experimented with beets and chocolate.

The result was these Dark Chocolate Beet Muffins that require only 1-Bowl and a handful of ingredients!

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Pink Peanut Butter Cheesecake Cups

By Flora & Vino 4 Comments

Happy February!

I can’t help it, when I think of February I immediately think of Valentine’s Day.

We ate a lot of lean mean greens in January, and I don’t know about you, but I’m ready for something sweet.

So let’s kick off the month with a sweet treat that just happens to be PINK.

These 7-ingredient Pink Peanut Butter Cheesecake Cups are perfect for Valentine’s Day, Galentine’s Day, or pretty much anytime you want your taste buds to party with a pop of pink.

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Lentil & Winter Squash Cauliflower Rice Power Bowl

By Flora & Vino 2 Comments

Lentil & Winter Squash Cauliflower Rice Power Bowl with brussels sprouts, red kuri squash, and lentils in a creamy tahini dressing.

Let’s set the scene.

It’s a rainy overcast day here in Virginia with a steady drizzle that’s here to stay.

Not a good photography day, but a good “let’s check off all of the mundane chores I put off all week” kind of a day.

Usually I don’t like the rain, but today it feels peaceful and reflective, like a soothing mental bath before the week ahead.

With every drip drop pitter patter it’s paving the way for new possibilities, new opportunities, new goals, new eats….

Eats like this Lentil & Winter Squash Cauliflower Rice Power Bowl.

It’s got a grain-free/gluten-free cauliflower “rice” base, protein-rich lentils, roasted winter vegetables, and a creamy oil-free tahini dressing.

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Rosemary Three Bean Salad

By Flora & Vino 4 Comments

Rosemary three bean salad with cannellini beans, kidney beans, and chickpeas in an apple cider vinegar dressing. Perfect for potlucks and picnics!

Last weekend I decided at about 7 PM on a Saturday that our pantry situation wasn’t working for me.

I poured a glass of red, cleared off some kitchen counter space, and took out every last item I had heaped onto the buckling woven shelves.

It was one of those situations where I had to make an alarming mess before achieving a fully organized outcome.

A few hours later (after counting that I have a whopping 25 + bags of granola– granola anyone???) I had a still-packed but mostly organized pantry.

(Dan said it looked exactly the same, but I pretended he didn’t say that.)

I’ve been in “stock up” mode since we moved into our condo because I love to keep the pantry filled with all of my favorites so when I’m cooking, I’ll never run out!

The problem with this, though, is if you keep stocking up without taking STOCK of what you have, you might end up with 25 bags of granola, like me.

One of my goals for 2018 is to get creative with foods from my cabinet, so I’m sharing a recipe like that today!

This Rosemary Three Bean Salad takes only 15 minutes to prepare with ingredients I bet you’ve already got hiding in your cabinet that are nourishing and delicious!

So, dust off your cabinet collectibles, pick your three favorite BEANS and let’s get started.

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