Oil-Free

Green Chickpea Salad Collard Wraps

Green chickpea salad wraps made with an avocado and almond milk yogurt base. These wraps are perfect for a light refreshing lunch!

It’s HOT here.

I open the windows in the morning to let warm air in while slurping down a frosty shake, quickly shutting them post-brain freeze because it’s just too humid.

It’s all OK because I have the perfect recipe to share for a heat wave.

Two firsts are going down with this post— first wrap AND first chickpea salad!

I’ve been making these Green Chickpea Salad Collard Wraps for the perfect light yet satisfying summer plate.

The first time I tried collard ‘wraps’ I was totally skeptical.

You want me to stuff all of my sandwich toppings into…that?

I’m sorry I so grossly underestimated you, collards.

After stuffing them with copious amounts of this Green Chickpea Salad, I’m pretty sure these sturdy greens can withstand anything!

Allow me to convince you.

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Summer Beet Macro Bowl with Sweet Beet Tahini

By Flora & Vino Leave a Comment

Summer Beet Macro Bowl with Sweet Beet Tahini made with beets, quinoa, raw veggies, and a date-sweetened dressing.

Is it summer yet?

OK, so, not officially, but the signs of summer are all here.

My comfy flip flops evicted the TOMs and boots resting on my shoe rack, big bulbous green watermelons are parked at grocery store entrances, and our local pool down the street is splashing with activity.

You can totally see summer in my bowls, too.

I’m currently loading them up with raw vegetables and brighter dressings to welcome summer with open arms.

You’re going to love this Summer Beet Macro Bowl with Sweet Beet Tahini to BEET the HEAT.

(Sorry, I had to.)

I genuinely feel lighter when the weather is warmer.

Life just feels a little easier, you know?

I’m reminded of this every year after Memorial Day, when my mind is full of summer adventures and my heart is already at the beach.

And my stomach is clearly ready for lunch, because looking at this bowl is making me hungry!

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Butternut Squash Pizza with Kale Pesto Hummus

By Flora & Vino 9 Comments

Plant-based pizza made with a butternut squash crust topped with hummus and roasted veggies. Perfect for a healthy pizza night to share!

In high school my favorite pizza was pineapple pizza.

Not Hawaiian, but plain pineapple.

I loved the unexpected sweetness of the pineapple paired with the salty tomato sauce and cheese.

“Hi, I’m Lauren, I like pineapple pizza.”

It was one of those trademark “likes” I made a part of my identity.

My pizza tastes have changed over the years, though, and now I’m all, “Hi, I’m Lauren, check out this Butternut Squash Pizza with Kale Pesto Hummus that completes me.”

Guys. It’s going to complete you, too.

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Pickled Cabbage Quinoa Bowls

By Flora & Vino 2 Comments

Plant-based bowls with pickled cabbage, pea pistachio pesto, toasted quinoa, and herbed tofu. The perfect nourishing bowl for spring lunch.

A few years ago Dan and I ate at an eclectic restaurant down the street that was big into pickling.

I was beyond excited to eat there, because it was one of those rare places that had several completely vegan dishes.

So I ordered a seasonal dish with pickled pumpkin, because, pumpkin anything, right?

Well, let’s just say that I’m now a firm believer that some things should remain un-pickled.

Cabbage, however, is not one of those things.

These Pickled Cabbage Quinoa Bowls are fun, fresh, and perfect for Spring.

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PB Jam ‘N’ Yam Thumbprint Cookies

By Flora & Vino 4 Comments

1-bowl healthy cookies made with chickpeas, peanut butter, and Japanese yam. Sweetened with maple syrup and your favorite jam.

Remember that time I made Spiced Cashew Chickpea Cookies and ate them all the time?

They’re my absolute favorite snack cookie because they’re so moist, low in sugar, packed with protein, and totally portable!

Well, after eating tons of those perfect little morsels on the go, there was one fateful day where I decided to sit down and spread a bit of jelly on top.

This made the cookies even more moist and delicious, so I’ve been dunking them in fruit spreads ever since.

I set out to create PB & Jam Thumbprint cookies to share my news finds, but found I had half of a steamed Japanese yam in the fridge,

And jam rhymes with yam, so…

PB Jam ‘N’ Yam Cookies happened.

I think you should make them happen, too.

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No-Bake Strawberries ‘N’ Cream Tarts

By Flora & Vino 2 Comments

Simple No-Bake Strawberries ‘N’ Cream Tarts made with 5-ingredients complete with a date nut crust, coconut cream filling, and fresh berries.

Happy Memorial Day weekend, friends!

I’m so excited to spend this weekend in town with friends and family, and maybe checking out the pool.

You’ve probably seen dozens of colorful fruity creations all over social media lately, looking so fancy and fresh.

Tarts are supposed to be fancy, right?

What if I told you tarts could be both fancy and incredibly easy to make?

These No-Bake Strawberries ‘N’ Cream Tarts come together in less than 30 minutes without turning on your oven.

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Strawberry Rhubarb French Toast

By Flora & Vino 2 Comments

Plant-based and protein-packed French Toast with a strawberry-rhubarb compote. Enjoy for a special breakfast treat in less than 30 minutes.

Have you ever eaten breakfast in bed?

I can’t say that I have.

It’s one of those things that sounds so perfect in theory, but when it comes down to it is actually kind of hard to pull off.

Once I’m up, I’m up.

And then there’s the logistics of serving and eating without getting breakfast ON your bed…

If I had to pick a breakfast in bed meal, though, it would be these Strawberry Rhubarb French Toasts.

They’re the perfect balance of cozy and fancy to brighten up your bedspread.

And since it’s Mother’s Day and all, you should probably make them for your mom and serve them to her in bed Sunday morning.

I thought this recipe was appropriate for Mother’s Day because rhubarb always reminds me of my mom’s rhubarb pies.

The best part was the rhubarb filling.

I used to dig my spoon deeper and deeper into the interior of the pie, extracting all of the sweet pink until finally I was left with a concave pie crust.

It was really good filling. I’ve never been a big pie crust eater, unless it’s graham crackers crust.

But that’s a story for another post.

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Blood Orange Chocolate Chip Chickpea Cookies

By Flora & Vino 7 Comments

Chocolate chip cookies made with chickpeas and naturally sweetened with maple syrup and blood orange. Perfect for a healthy snack or dessert!

Who else is loving citrus this spring?

I was beyond excited when I started seeing the dark rind of blood oranges appear in the citrus barrels at the grocery store. I love the addition of blood orange to my meals for both flavor and coloring, so why not add it to dessert, too?

Have you tried the pairing of chocolate and citrus before?

The mixture of tangy fruit and sweet chocolate is pretty perfect.

If you haven’t, allow these Blood Orange Chocolate Chickpea Cookies to be the sweetest of introductions for you.

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Spring Lemon-y Leek Soup

By Flora & Vino 6 Comments

1-pot soup packed with spring vegetables and leeks. Perfect to cozy up to when the weather turns brisk on spring evenings.

You guys, I can’t believe it’s May.

When did that happen?

The weather is warmer here, but sometimes the evenings still have a bit of nip to them.

I always attend spring evening events optimistically jacket-less, only to find myself shivering once the sun has gone down.

This Spring Lemony Leek Soup is perfect for such evenings when you want a little bit of comfort and warmth (or a jacket) until the sun comes up again.

Leeks and I had tempestuous beginnings that grew into an unshakeable love.

I can’t say I ever liked leeks.

This is probably because I never liked onions, but that’s a story for another post.

My parents used to serve a Potato Leek Soup for family lunches on the weekend.

I remember picking out all of the leeks, swirling my spoon around the bowl to avoid the ribbed white rings, collecting pockets of broth and potatoes instead.

At some point, I decided that hey, leeks aren’t so bad, and then I decided to make an entire pot of soup that featured them.

Crisp spring vegetables pair with soothing thyme and bright lemon to create a perfectly light and fresh flavor.

Prepping a pot of this Spring Lemony Leek Soup for the week is so easy and somehow it tastes even better day after day as the flavors meld together.

It’s magic!

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Vegan Mac ‘N’ Peas Bowls

By Flora & Vino 2 Comments

Vegan cheese-less mac ‘n’ cheese comfort bowl with “cheesy” tahini sauce, gluten-free chickpea pasta, green peas, and roasted tomatoes.

In college, I mastered the art of eating seemingly unappealing meals on the go.

I stopped at the campus convenience store for Kraft Easy Macs, popped them in the communal microwave, then stirred in a packet of tuna (pre-plant-based days) and some leftover steamed vegetables from last night’s dinner.

I liked how the vegetables and tuna instantly calmed the boiling temperatures of the pasta so I could shovel in forkfuls while walking to the Art building for class.

Ok, so, not the most appetizing meal, but this totally sets the foundation for how I like my macaroni and cheese.

I love taking side dishes and transforming them into an unexpectedly hearty meal.

These Vegan Mac ‘N’ Peas Bowls are oil-free, gluten-free, and plant-based.

They’re completely respectable as a full meal with the addition of protein and plenty of green vegetables smothered in a “cheezy” tahini-based sauce.

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