Flora & Vino

Pasta

Creamy Vegan Pumpkin Pasta + Juliénas

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Creamy vegan pumpkin pasta sauce with pumpkin puree, almond milk, and herbs served over chickpea pasta. Pair with a glass of red for pasta night! 

Creamy Vegan Pumpkin Pasta + Juliénas by Flora & Vino

Hey! How’s your week going?

It’s been SO windy all day here in Virginia, the kind of wind that makes me feel a bit like Dorothy in the Wizard of Oz.

(Side note: Do you consider The Wizard of Oz to be a Halloween movie???)

The waving trees and leaves outside feels like a real-life manifestation of the whirlwind in my head.

Between YTT and work and adjusting to my new home, it’s still a category from synapse to synapse.

But there truly is no place like home because I’m lucky to be warm and cozy inside enjoying Creamy Vegan Pumpkin Pasta this week.

It’s creamy and orange to tickle your fall fancy while being vegan and gluten-free.

Pour a glass of Juliénas and let’s make pasta with pumpkins.

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1-Pan Tofu Cacciatore with Zoodles

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Hearty plant-based cacciatore with bell pepper, onions, and tomatoes over zucchini noodles with tofu cubes for protein. Perfect for easy weeknight dinner.

How long have you been digging the plant-based life?

When the doctor asked me recently how long I’d been vegan, I had to stop and do that thing where you mentally count on your fingers.

1…2…3…4…5…

“Six years this fall!” I said, surprising myself.

Wow, that’s a whole lot of plants, friends.

Considering it’s my 6-year “plantiversary”, let’s cozy up to this 1-Pan Tofu Cacciatore with Zoodles.

One pan to rule them all packed with peppers, protein, and simply delicious seasoning over zucchini spirals!

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Veggie Noodles with Lentil Walnut Mushroom Bolognese

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Tender-crisp vegetable noodles with a homemade bolognese sauce packed with lentil protein and slightly sweetened with dates. Perfect for pasta night in!

Veggie Noodles with Lentil Walnut Mushroom Bolognese by Flora & Vino

Hello, hello!

Do your pups have a favorite parent?

If Harper could talk, she would tell you that without a doubt, it’s Dan.

Dan was away on a business trip this week so Harper was stuck with mom for the last few days.

She mostly moped around under the bed upstairs or impatiently waited by the front door, pouty and persistent that Dan would come home even well after midnight.

We had some good times though, staying up watching the remake of “Overboard” on Amazon Prime last night (cute but nothing like the original!), eating lunch on the deck in the gorgeous seventy-degree weather, and dancing around the kitchen after instructing Alexa to “play party music”.

She even got to scarf down a few veggie noodles that fell on the floor during my shoot today.

This Veggie Noodles with Sweet Lentil Walnut Mushroom Bolognese is the perfect warm weather pasta bowl that’s vegan, gluten, grain, and oil free.

It manages to be both light and refreshing for spring and summer while still being a true protein powerhouse.

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Spicy Almond Butter Sweet Potato Noodle Bowls

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Easy sweet potato noodle stir-fry with a creamy almond butter sauce. This under 30 minutes meal is perfect for a weeknight dinner!

Spicy Almond Butter Sweet Potato Noodle Bowls by Flora & Vino

Hi there!

How was your week?

Did you send/receive any Valentines?

We stayed in last night and opened a bottle of red and made Chocolate Coconut Covered Strawberries while Harper padded back and forth, looking for a pet or a strawberry or maybe both.

So I can’t complain.

We have plans to go to my favorite restaurant this weekend, but until then I made you a little something gourmet from my own kitchen.

I’ll be honest: these Spicy Almond Butter Sweet Potato Noodle Bowls are kind of the best thing ever.

They come together in under 30 minutes for a quick nutritious dinner that tastes indulgent while being sneakily nutritious.

All you need is one-pan and the guts to drown your veggies in nut butter sauce.

Got it?

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Cauliflower Cashew Butter Alfredo

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Easy Cauliflower Cashew Butter Alfredo

Did I ever tell you guys that we have a spare fridge in the garage?

Shortly after moving into our condo, I took the fridge for a grocery haul trial and decided after much pushing and shoving that it just wasn’t big enough.

“Nope, not happening,” I said while trying to smoosh an unruly bundle of kale into the already tight produce drawer.

So now we keep the fridge downstairs stocked with frozen fruit and veggies, extra almond milks, kombucha, beer for Dan, oh, and cauliflower.

It doesn’t matter how big or small the head of cauli is, it just takes up too much oddly shaped space to hang out upstairs.

When it’s time to fetch said items, Dan and I pull straws on whose turn it is to race down the stairs to pull the produce out of exile.

Not it.

Everyone’s a winner with this Cauliflower Cashew Butter Alfredo on their plate, though- it’s the perfect plate-based pasta to fall into fall with!

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Avocado Tahini Pasta

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Oil-free pasta with a creamy avocado tahini sauce packed with optional vegetable mix ins, healthy fats, and chickpea pasta protein. Perfect for an easy weeknight meal or lunch!

Avocado Tahini Pasta by Flora & Vino

It’s probably no surprise to you that I’m a bit obsessed with avocado and tahini.

The separate obsessions are real but now I have a new one– Avocado tahini.

As in, avocado and tahini together.

Forever.

Mix them together in this easy pasta dish for a fresh take on sauce!

This Avocado Tahini Pasta is creamy, lemony, and packed with healthy fats, veggies, and chickpea protein.

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Butternut Pasta Primavera

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Plant-based pasta primavera packed with crisp sautéed spring veggies served over tender butternut squash noodles. Perfect for lightened up pasta night.

Butternut Pasta Primavera by Flora & Vino

 

One summer growing up I spent a week with my cousins in North Carolina.

At first I was so homesick– it was the first time I’d been away from home for an extended period of time.

One night, we all sat down to a spaghetti dinner with my aunt and uncle and I watched my cousin eat her pasta sauce-less, all of those white noodles slipping and sliding across her plate without any red gravy.

I was totally intrigued.

This wasn’t how we ate pasta at my house.

It was one of those “coming of age” moments where I first contemplated the diversity of living, and er, the palate.

If pasta without sauce was an option…what other elements of meal time and real life differed from how we did it at home?!

This Butternut Pasta Primavera is the perfect lightened up meal for spring that breaks all the boundaries of your noodle know-how!

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Chickpea & Hemp Heart Bolognese with White Sweet Potato Spirals

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Protein-packed chickpea & hemp heart bolognese served with white sweet potato noodles! The perfect plant based, gluten and grain-free for pasta night.

Chickpea & Hemp Heart Bolognese with White Sweet Potato Spirals

Hi, friends! Happy Saturday.

Whenever I make my own pasta sauce, I always feel like a total badass.

Anyone else?

There’s something about spooning homemade red sauce over pasta, or in this case, white sweet potato noodles, that makes me feel unstoppable.

The feeling only get bigger if it’s got a quirky combination of legumes and seeds in the mix.

This Chickpea & Hemp Heart Bolognese with White Sweet Potato Spirals comes together in under 30 minutes for an easy plant-based meal that’s packed with protein and flavor.

Oh, badass vibes included.

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Rainbow Rice Noodle Bowls with Miso Tahini Dressing

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Rainbow rice noodle bowls packed with colorful veggies, edamame, and gluten-free rice noodles with an oil-free creamy miso tahini dressing.

Rainbow Rice Noodle Bowls with Miso Tahini Dressing by Flora & Vino

OK, it’s officially one week post-Thanksgiving world.

Have you finally finished off your mountains of leftovers?

Are you craving the rainbow now?

Before the countdown to Christmas dinner begins, I wanted to share a colorful light dish that has healing gut superpowers!

Yes, superpowers!

These Rainbow Rice Noodle Bowls with Miso Tahini Dressing are the perfect meal to munch on this December between heavier holiday feasts.

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Mac ‘N’ Peas Bowls with “Cheezy” Tahini Sauce

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

Mac 'N' Peas Bowls with "Cheezy" Tahini Sauce

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 down the boiling temperatures of the pasta so that I could shovel forkfuls in while walking to the Art building for class.

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