Oil-Free

African Peanut Butter Stew

Vegan peanut stew made with organic peanut butter, collard greens, and root vegetables in a tomato broth. Serve by itself or over grains!

When we had my friends over for dinner a few months back, they raved about a peanut stew they’d made together.

“It tasted *better* than takeout!” they both agreed.

I’m all about reducing my takeout budget, and the thought of a peanut stew really sounded like something special.

So I set out testing my own peanut stew with root veggies, leafy greens, and plenty of peanut butter.

What I came up with is my variation on African Peanut Stew that tastes like a big winter win.

This African Peanut Butter Stew was an instant favorite of ours, so I’m really excited to share it with you.

It’s flavorful, thick, creamy, cozy, and so versatile!

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Pumpkin Fudge Layer Bars

By Flora & Vino Leave a Comment

Pumpkin fudge layer bars made in two layers; a pumpkin-cashew-coconut based fudge on a layer of dark chocolate. Perfect for a fun fall dessert!

The Fall foliage is in full swing here on the East Coast.

I hiked White Oak Canyon Trail with my friends in the Shenandoah this past weekend.

Colorful leaves fell around us like snowflakes as we ascended the trail past *three* stunning waterfalls.

When we got to the final and largest falls we sat down and devoured lunch.

I had dark chocolate to share at the top, amongst other goodies.

“This is what you get when you take a food blogger hiking,” I joked, tossing my favorite snacks at my friends to share (but also to lighten my pack, HA!).

Afterthought: I wish I’d had these Pumpkin Fudge Layer Bars at the top.

They’re made vegan, gluten-free, and refined-sugar-free in two delicious layers.

We start with a dark chocolate base topped off with a dairy-free pumpkin fudge!

They taste as good as the fall foliage looks right about now.

Ready to fall in love?

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Sweet Potato SunButter Brownies

By Flora & Vino 2 Comments

Super fudge-y brownies made with SunButter and sweet potato. Sweetened with maple syrup and dark chocolate chips. Perfect for a decadent fall dessert!

I love it when my friends are taste testers.

Whenever we have company over I always feel inclined to bake a special dessert, or re-create a star recipe from the blog.

You, know, live up to the whole food blogger title.

Luckily, my friends understand that since I do this for a living, I’m not always jumping to pull out my oven mitts on a Saturday and dirty up the kitchen.

Particularly after it’s *finally* clean for the first time all week.

So when one of my favorite couples came over last weekend they got an exclusive preview of these brownies made with sweet potato.

“Dessert, anyone?” I asked, extending a Tupperware jar of leftover brownies that I photographed earlier in the week.

My friends loved these Sweet Potato SunButter Brownies and I know you will too!

They’re made easily in 1-bowl with sweet potato, SunButter, and plenty of cacao.

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Pumpkin Spice Chickpea Cookies

By Flora & Vino Leave a Comment

1-bowl pumpkin spice cookies made with chickpeas and almond flour, naturally sweetened with maple syrup. Perfect for a healthy snack or dessert!

Hey-o, is pumpkin your thing?

It’s definitely mine.

But it’s not so much M’s thing.

I joked with him this week, asking if he’s ready for the end of October so we’re not consistently eating my pumpkin recipes.

But he said he might just be warming up to my favorite orange winter squash.

Good answer, M, good answer.

Whether pumpkin is your favorite or your relationship is complicated, I need you to try these Pumpkin Spice Chickpea Cookies!

They’re totally vegan, gluten-free, and grain-free; made with chickpeas, almond flour, and plenty of pumpkin!

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Vegan Orange Chocolate Truffles

By Flora & Vino 2 Comments

Easy vegan chocolate truffles made with orange dark chocolate, coconut milk, and fresh orange juice and zest. Perfect for a chocolate-y citrus treat!

This past weekend I found a local nursery that sold seasonal plants and produce.

I texted M a string of happy emoticons because I was in my happy place.

There was a sweet corner of succulents where I picked three new additions to the plant family.

I also thought, well, what the heck, and bought two pumpkins for carving.

There’s something about the fall harvest that makes me want to wrap myself in green.

Maybe because I know everything is about to turn golden, orange, and maroon.

So, I have an orange recipe for you today that *isn’t* pumpkin!

These Vegan Orange Chocolate Truffles are sure to pick you in the October mood.

Let’s make orange chocolate truffles with orange dark chocolate, coconut milk, and fresh orange juice and zest.

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Sweet Potato Kale Quinoa Cakes

By Flora & Vino 2 Comments

Sweet Potato Kale Quinoa Cakes are plant-based patties packed with sweet potato, quinoa, and leafy greens! Serve with your favorite sides.

What adventures have you been on lately?

Recently I went a winery adventure with a girlfriend to a vineyard in Virginia.

…on a Thursday.

It was a bit of a wild adventure for a weekday evening, driving into Southern Virginia for girl’s night.

But it was totally worth it to get out and see, taste, and experience something different.

We sipped on Petit Verdot on the winery terrace, marveling at the unique decor of the tasting room.

In a moment of recognition, I turned to her and noted that our spontaneous trip was the furthest I’ve been from home since 2019.

But you don’t have to drive for hours to do something new, boo.

How about a fun kitchen adventure for this week?

Let’s make Sweet Potato Kale Quinoa Cakes.

These pretty plant-based patties are full of my favorite flavors in an easy one-bowl recipe that’s perfect for meal prep.

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No-Chicken Chickpea Nuggets

By Flora & Vino Leave a Comment

Plant-based and protein packed nuggets made with chickpeas and seasonings and baked to perfection. Serve with your favorite dip!

This past weekend M and I switched studio spaces.

We decided that, as much as I wanted my studio space to be separate and tucked away from “real life”, it just made sense logically to have me closer to the kitchen.

And M further from the noise of the kitchen.

So I lugged my photography boards, standing lights, and tiered shelves of props down to the main level while M disassembled and reassembled my standing desk.

For some reason it was emotional to leave my studio nook upstairs.

Yeah, that separation between personal and business life as a work-from-home entrepreneur is always hard.

Except lunchtime.

Lunchtime everything kind of falls into place.

Today I’m sharing these No-Chicken Chickpea Nuggets.

They’re baked and are the perfect plant-based back-to-school snack for all ages!
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Zucchini SunButter Chocolate Chip Muffins

By Flora & Vino Leave a Comment

Super moist and delicious vegan and gluten-free muffins made with zucchini, almond flour, dark chocolate chips, and SunButter. Perfect for snacking!

Zucchini SunButter Chocolate Chip Muffins by Flora & Vino

What are you going to miss the most about summer?

I’ll miss sitting on deck chairs on our new patio facing a thicket of trees.

I’ll miss the long sun-filled days that only tempt me to shut the blinds and curtains well after dinner time.

I’ll miss easy comfortable cotton summer dresses (mostly floral, but some solid colors, too).

And I’ll miss summer produce– right now I’m loving juicy tomatoes, figs, and zucchini.

So today I’m sharing with your my personal favorite zucchini recipe of the summer.

These Zucchini SunButter Chocolate Chip Muffins are made in 1-bowl– they’re grain-free, gluten-free, and refined-sugar-free!

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Turmeric Dark Chocolate Chunk Cookies

By Flora & Vino 2 Comments

Turmeric Dark Chocolate Chunk Cookies made with salted dark chocolate chunks, cashew butter, and almond flour. Bakes in 15 minutes!

This past weekend M and I woke up at 4 AM to drive to Shenandoah with two of our friends to hike Old Rag.

Arriving in the parking lot a little after sunrise reminded me of why I’m a morning person.

We beat the crowd and had the trail primarily to ourselves, and the weather temps were still in the lows and not the highs.

But the high of the hike was when, at the summit, Nate got down on one knee and asked Anna to marry him.

I’ve never witnessed a proposal in person, especially not one involving two of my favorite people.

These two amazing humans who so clearly bring out the best in each other.

When she said yes the onlookers from rocks above us cheered and clapped and M snapped photos on his camera.

On the descent I couldn’t stop smiling and in that moment I believed the universe really does bring people together for a reason.

Like, you, dear friend, are here to make Turmeric Dark Chocolate Chunk Cookies.

These grain-free, gluten-free, and plant-based cookies are made in just 1-bowl in 15 minutes!

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Avocado Collard Greens Pesto Pasta

By Flora & Vino Leave a Comment

Avocado Collard Greens Pesto Pasta with no added oil. Serve for an easy pasta dinner with juicy heirloom tomatoes and toasted pine nuts.

These past few weeks I’ve been getting back into meditating.

I sit cross-legged on the couch, eyes shut, listening to a guided meditation as I wait for my dark roast coffee to cool to the perfect drinking temperature.

It’s always hard at first– making the time, leaning into the discomfort of doing nothing, accepting the ferocious flood of mental activity.

But it feels good when I’m done, when I flutter open my eyes and feel a calm and clarity that I didn’t know existed beneath the chaos.

A few weeks back my fridge was in chaos too– due to an unexpected (or, rather, overlooked) produce delivery in addition to a full grocery visit.

I threw the plentiful collard greens in this plant-forward pesto with avocado, fresh herbs, lemon, and garlic.

It’s super creamy and flavorful without any added oils!

Let’s make Avocado Collard Greens Pesto Pasta as a final summer-y celebration of sweet basil and ripe tomatoes.

Grab your favorite legume-based pasta, some avocados, a handful of herbs, and let’s make pesto pasta!

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Oil-Free

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